QA Manager

Monday - Friday 9am to 6pm, 9am to 1pm on Sat (Alternate)

Office Location: Boon Lay

Basic: $5000 to $5500 depending on the experience

Job Requirements

Minimum 5 years’ experience working in the Food industry and possess good knowledge of manufacturing processes.

Proven track record in leading the set-up and implementation of ISO22K or higher standards in the food manufacturing industry will be an added advantage.

Possess knowledge of international standards i.e. FSSC22K, GFSI

Min. Degree/Diploma in Food related discipline, Food Science or Food Technology

Job scope

Support functional departments in terms of processes of food quality and safety during daily operations.

Plan, organize, and coordinate to ensure the smooth operation of the QA Department daily.

Understand the business direction of the company and work closely with respective coaches to make necessary adjustments on job scopes and responsibilities to synchronize with the strategic plans of GM.

Prepare monthly reports i.e. Complaint Log, HACCP Objectives Summary, Demerit Point System Records, GMP audit, etc. for submission to the Management

Collect and analysis data/trend analysis report on non-conformity and improvement initiatives.

Plan lab testing by the sensitivity level of FG to manage and control department expenses and to keep within budget.

Participate and support quality system implementation (audit activities by government sectors, certification bodies, and customers)

Work closely with all functional departments on improvement initiatives i.e. standards, processes, and procedures in writing

Assign with short-term projects/initiatives/training programs and responsible for ensuring completion of work before the datelines.

Report all non-conformity matters regarding food quality or safety to the coach.

Other project as assigned

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Descriptions

• As a Chef De Rang, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
• A Chef De Rang should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The Chef De Rang will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing glassware, filling condiments.
• A Chef De Rang is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Job Requirements

• Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management
• Individuals with 1-2 years of experience in a fine dining restaurant/Japanese restaurant/Michelin-starred establishment will be added advantage
• Willing to work shifts, weekends and public holidays.

Working hours

• 5 days

QA Manager

• Monday - Friday 9am to 6pm, 9am to 1pm on Sat (Alternate)
• Office Location: Boon Lay
• Basic: $5000 to $5500 depending on the experience

Job Requirements

Minimum 5 years’ experience working in the Food industry and possess good knowledge of manufacturing processes.

Proven track record in leading the set-up and implementation of ISO22K or higher standards in the food manufacturing industry will be an added advantage.

Possess knowledge of international standards i.e. FSSC22K, GFSI

Min. Degree/Diploma in Food related discipline, Food Science or Food Technology

Job scope

Support functional departments in terms of processes of food quality and safety during daily operations.

Plan, organize, and coordinate to ensure the smooth operation of the QA Department daily.

Understand the business direction of the company and work closely with respective coaches to make necessary adjustments on job scopes and responsibilities to synchronize with the strategic plans of GM.

Prepare monthly reports i.e. Complaint Log, HACCP Objectives Summary, Demerit Point System Records, GMP audit, etc. for submission to the Management

Collect and analysis data/trend analysis report on non-conformity and improvement initiatives.

Plan lab testing by the sensitivity level of FG to manage and control department expenses and to keep within budget.

Participate and support quality system implementation (audit activities by government sectors, certification bodies, and customers)

Work closely with all functional departments on improvement initiatives i.e. standards, processes, and procedures in writing

Assign with short-term projects/initiatives/training programs and responsible for ensuring completion of work before the datelines.

Report all non-conformity matters regarding food quality or safety to the coach.

Other project as assigned

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

• Ensure efficient management of food supply at the center while maintaining a safe and sanitary kitchen environment in accordance with quality standards.

Requirements

• At least 1 years of working experience in food preparation or kitchen management.
• Knowledge of food safety regulations and procedures.
• Ability to work well in a team and communicate effectively.

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

Reg No. R21100996

• Researching and identifying new business opportunities - including new markets, growth areas, trends, customers, partnerships, products, and services - or new ways of reaching existing markets..
• Understanding and keeping up-to-date with constant developments in the food sector and establishing a good knowledge of the products and services.

Requirements:

• Nitec and above
• At least 2 years of experience in food industry.
• Strong communication and interpersonal skills.

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: R22111604

Key Responsibilities:

• Ensure every guest enjoys a consistently exceptional experience from arrival to departure, in line with our commitment to excellence.
• Provide guidance and leadership to our reception team to guarantee the delivery of memorable and flawless hotel experiences.
• Scrutinize and manage the tasks and documentation of reception associates to maintain precision and accuracy in operations.
• Handle responsibilities related to room control and reservation verification, ensuring smooth and efficient guest bookings.
• Play a pivotal role in training and developing new team members to uphold our high service standards

Qualifications:

• Previous experience in a luxury hospitality environment is a plus.
• Strong leadership and communication skills.
• Attention to detail and commitment to delivering outstanding service.
• A passion for creating exceptional guest experiences.

Customer Service Reception

• Somerset
• 6 days
• Mon-Fri 10am -7pm / Sat 10am - 6pm
• $2,500 - $3,500 (Depending on experience)

Job Description:

• Answering calls
• Schedule appointments for client
• Roster customers to their therapist
• Possess a warm and friendly attitude to welcome customers.
• Other ad-hoc duties when assigned.

Requirements:

• Preferably with experience in similar/related industry; Spa, Hotels, Airlines, Customer Service and etc.

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

• Researching and identifying new business opportunities - including new markets, growth areas, trends, customers, partnerships, products, and services - or new ways of reaching existing markets..
• Understanding and keeping up-to-date with constant developments in the food sector and establishing a good knowledge of the products and services.

Requirements:

• Nitec and above
• At least 2 years of experience in food industry.
• Strong communication and interpersonal skills.

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: R22111604

Job Responsibilities:

• Provide friendly, excellent service to all Guests by escorting them to their respective seats.
• Assist staff to perform preparation, table set up and ensure the proper handling of all operating equipment.
• Assume at all times a pleasing and helpful attitude towards each Guest.
• Handle politely and channel all telephone messages received and handle reservations.
• Direct Guests to their table and remember to scatter the Guests evenly at various stations of the restaurant.
• Handle and solve any concerns and questions from customers.
• Supervise servers to ensure excellent customer service is provided every time.
• Support Assistant Manager and Department in achieving all goals and Key Performance Objectives.

Job Requirements:

• Completion of high school “O” Level, Diploma in any field is an advantage.
• Minimum 1 year at supervisory level.
• Food Safety, leadership training program.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore.
Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• To ensure compliance with standard of service, operating procedures, and health/ safety regulations
• Extend warm greetings to guests upon arrival and usher them to allocated seats.
• Ensure that mis-en place/side station is all properly set-up before the shift commences.
• Attend daily briefing and ensure all job assignments are duly carried out.
• Greet and bid farewell to guests in a professional and warm manner.
• Carry out suggestive selling.
• Assist cashier in preparing and presenting bills.
• Assign responsibilities to team members and help during busy periods.
• Supervise and train team members to ensure high service standards are maintained.
• Assist Superior to enforce all pre-check and check control procedures.
• Monitor the quality and quantity of all food and beverage items served and provide feedback to culinary team.
• Routine inspection of all outlet equipment to assure all are in proper working condition and prepare a list of equipment in need of repair and maintenance.
• Take ownership of a guest complaint/problem until it is resolved, or it has been addressed by the appropriate manager or employee.
• Develop a relationship with all guests to build repeated clientele internally and externally.
• Ensure the front and back areas meet standard for cleanliness, proper set up, sufficient supplies and equipment (HACCP)
• Ensure colleague is effective and well trained and deviation from service procedure is corrected through on the job training.
• Ensure that established control procedures, liquors’ law and regulations are followed.
• Monitor volume of business and related labor requirement forecast and control.
• To perform any other duties that may be assigned by the Management.

Sales Prospecting and Lead Generation:

• Identify and research potential clients in the travel and event industry and develop targeted outreach strategies to generate new business leads, drive new business and revenue growth.
• Attend industry events, conferences, and networking opportunities to expand the company's and team’s outreach and network.

Client, Partners, Key Accounts Relationship Management:

• Cultivate network and client loyalty, build strong relationships with clients, and to encourage repeat business.
• Serve as the primary point of contact for client sales inquiries, requests, and feedback.
• Ensure a seamless customer experience from initial inquiry through post-event follow-up.

Sales Strategy and Execution:

• Craft winning sales proposals to achieve revenue targets and business objectives.
• Prepare and deliver compelling sales presentations and proposals to prospective clients to close and finalise contracts and deals.
• Identify cross-selling opportunities and maximize revenue potential

Process & Product Sales Performance Review:

• Analyse market trends and competitors’ activities.
• Track and optimize performance, maintain sales records, generate reports, and identify gaps, areas for improvement, and to implement action plans for sales growth and improvement.
• Review and improve the current sales processes that may include product & pricing management, guest purchase journey, order execution, billing accuracy, sales dashboarding & analysis to drive maximum revenue realization.

Sales Channel Management:

• Provide administrative support and sales coordination to ensure smooth operations of sales transactions across multi-channels such as B2C (online platforms), B2B, OTC (over the counter) and Corporate Sales Channels.
• Support cross channels product and pricing management to facilitate sales activities.

Other New Business & Sales Development:

• Collaborate with other internal functions and act as bridge between Sales and those functions to materialise new products or business development initiatives.
• May be required to support the team lead from time to time on new business development opportunities for sales channels expansions to drive visitorship growth.

Requirements:

• Degree/Diploma in Sales & Marketing, Hotel Management, Hospitality, or related field.
• Minimum 2-3 years of experience in the field of MICE, Catering and Event Services preferred.
• Willingness to work on weekends or odd hours (will be compensated with off-in-lieu).
• Proven MICE sales record exceeding targets based in Singapore or around the region.
• Deep MICE and travel industry knowledge (trends, players, best practices)
• Proactive, motivated, and self-driven in a fast-moving environment.
• Strong business agility and able to curate experiences by packaging events and relevant products together.
• Creative problem solver, resourceful, team player, and adaptable to situations and ever-changing demands
• Strong communication, negotiation, presentation, and relationship-building skills
• Excellent organisation, time management, and ability to meet deadlines.

Please contact Terence at +65 9645 4048 your resume directly for fast response.
By sending us your personal data and CV, you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for account creation in GO and the purposes set out in the Privacy Policy https://www.persolkelly.com.sg/policies. You acknowledge that you have read, understood, and agree with GO’s Terms of Use https://go.persolkelly.com/Tac and the Privacy Policy. If you wish to withdraw your consent, please email us at [email protected]. Please feel free to contact us if you have any queries.

PERSOLKELLY Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394• Reg. R23116141 Le Cong Thang

• Working Days: 5 Days
• Working Hours: 8.30am to 6pm
• Salary: $2,500 - $3,300
• Location: Textile Centre [Lavendar/Bugis MRT]

The ideal candidate will support our Human Resources department in ensuring smooth and efficient HR operations. The HR Executive will be responsible for the employee lifecycle to create a superb employee experience.

The HR Executive will be reporting directly to the Head of Human Resources.

The Role
The incumbent will be assisting the Head of Human Resources to perform the full spectrum of HR functions, including payroll, to support the business growth.

• Handle operational HR matters and provide administrative support to the Human Resources Department.
• Deliver HR services in an effective and efficient manner by identifying and resolving HR issues with the relevant stakeholders where necessary.
• Provide support in the implementation of HR strategy and execution of any supporting programs.

Responsibilities:

• Process twice monthly payroll.
• Ensure all work pass matters for foreign staff are obtained and complied with MOM regulations.
• Prepare all of HR related letters, forms and appraisals per the employee lifecycle.
• Manage employee relations and grievances.
• Handle training administration tasks such as preparation of training materials and collation of training feedbacks.
• Assist in the application of government grants and submission of claims.
• Conduct outlet staff Interviews, including interview schedule, feedback and recording.
• Report and review HQ employees leave
• Stand in for receptionist duties
• Maintain the integrity and confidentiality of HR files and Employee P-file/database.
• Work closely with Operations Department to ensure all HR documents are properly collated and submitted for processing.
• Assist in other ad hoc duties as assigned by the Head of Human Resources or the Assistant Manager, e.g staff celebrations, department meetings, company events.

Requirements:

• At least 2 years’ relevant experience is required.
• Minimum diploma or equivalent.
• Knowledge of Singapore labour law, relevant government regulations
• Experience in Timesoft payroll and F&B Service Industry is required.
• IHRP certification is preferred

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Acting as the initial point of contact for guests, you will take phone and online reservations, and manage a waiting list and seating plan. You will be responsible for managing online reservation platforms. You will also assist the Sales & Marketing Manager with telemarketing & other marketing initiatives. Other duties include answering enquiries, emailing menus, selling gift cards and other duties as assigned.

Requirements

· Positive attitude with good communication skills

· Team player

· Service oriented

· Minimum 1 year F&B/ customer service experience

Job Responsibilities

• Be responsible for taking reservations, answering the phone, responding to any guest requests.
• Greet each guest warmly. Be helpful, welcoming and pleasant towards each Guest.
• Seat the guests in the restaurant according to designated rotation plans. Seat Guests evenly and fairly at various stations of the restaurant.
• Personalize each guest experience by using the guests’ names where known. Acknowledge each special occasion where known. Pass on the relevant guest information to the Captains and Server Attendants.
• Thank Guests for patronizing the Restaurant as they leave.
• Maintain the Guests’ profile and history, taken note of all special occasions and dates for example birthdays, wedding anniversaries, etc.
• Relay all Guest comments to the Manager and Assistant Manager.
• Carry out any other duties as assigned by the supervisor.

Job Requirements

• Minimum Secondary school education with "O" Level passes; Diploma in any field is an advantage
• Minimum 1 year experience in customer service / guest contact roles, preferably in a hospitality organization
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, clean and professional appearance

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore.
Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Job Summary

The Sous Chef assists the Restaurant Chef in the daily operations of the kitchen, including food preparation for various restaurants in the Hotel, menu development, inventory management, cost control, and ensuring proper safety and hygiene practices.

Key Responsibilities

• Prepares a variety of marinates for meats and vegetables
• Assists to prepare Mise en place
• Ensures all food items prepared are in accordance with standard recipes
• Ensures top food quality and presentation
• Set up and manage buffet stations
• Ensures proper storage of raw materials and ingredients, and that all the food storage and preparation of all food items meet the temperature guidelines
• Ensure that food handling and hygiene practices in accordance with SFA standards.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment

Key Requirements

• Minimum 6 years of related experience
• Have good knowledge and skills in Indian cuisine
• Possess passion and pride for delighting guests with food
• Possess good interpersonal skills, team player and positive attitude
• Able to work rotating shifts and on weekend and public holidays
• Able tomultitask and thrive in a high pressure and fast-paced working environment
• Able to lift heavy weight of up to 20kg occasionally
• Able to work in a standing position for extended period of up to 8 hours

Job Descriptions:

• Support functional departments by maintaining food quality and safety processes during daily operations.
• Plan, organize, and coordinate to ensure the seamless daily operation of the QA Department.
• Align job scopes and responsibilities with the company's strategic plans in collaboration with relevant coaches.
• Prepare and submit monthly reports, including Complaint Logs, HACCP Objectives Summaries, Demerit Point System Records, and GMP audits, to management.
• Collect and analyze data for trend analysis reports on non-conformities and improvement initiatives.
• Plan lab testing based on the sensitivity level of finished goods to manage and control department expenses, staying within budget.
• Participate in and support quality system implementations, including audits by government sectors, certification bodies, and customers.
• Collaborate with all functional departments on improvement initiatives, developing standards, processes, and written procedures.
• Manage short-term projects, initiatives, and training programs, ensuring timely completion.
• Report all non-conformity issues regarding food quality or safety to the coach.
• Perform other assigned projects.

Job Requirements:

• At least 5 years of experience in the food industry with a strong understanding of manufacturing processes.
• Proven track record in leading the setup and implementation of ISO 22000 or higher standards in the food manufacturing industry is an advantage.
• Knowledge of international standards such as FSSC 22000 and GFSI.
• Minimum Degree/Diploma in a food-related discipline, such as Food Science or Food Technology.
• Strong interpersonal and communication skills.
• Ability to meet tight deadlines and handle emergencies outside of regular work hours.

Mon–Fri : 9 a.m. -6 p.m.

Location : West (Boon Lay)

Job Descriptions:

Product Management:

• Arrange and display products upon arrival at the outlet and from the cold rooms to the shelves.
• Ensure products are consistently stocked and rotated using the First-In-First-Out method.
• Maintain product quality and monitor expiry dates.
• Build and maintain positive relationships with Supervisors and Team Leaders in supermarkets.
• Update on competitors' new products and marketing activities.
• Secure support from outlets for marketing campaigns and promotional activities.
• Service outlets according to the assigned route.
• Provide customer-centric service.
• Perform any other ad-hoc duties as assigned.

Sales Responsibilities:

• Achieve the monthly sales target.
• Contribute ideas and innovations to the team.
• Stay alert to market conditions and competitors’ activities.
• Maintain a customer-centric approach.
• Manage relationships with relevant customers.

Job Requirements:

• Proven experience in retail food sales or a related field is essential.
• Excellent communication, negotiation, and interpersonal skills.
• Results-driven with a demonstrated ability to meet and exceed sales targets.

Chef De Partie

Salary: $2,800-$3,000
Working Days and Timing: 5.5 Days per week, Based on Roster

Location: Purvis Street

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

JOB SCOPE

• Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Complies and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
• Maintain a high standard of cleanliness and sanitation in and around all pastry work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
• Ensure safe and proper use of equipment at all times and to instruct this to all pastry colleagues.
• Report to pastry management any maintenance defects using the correct and proper procedures.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Chef de Cuisine providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Attend all Sous chef meetings and pass on information to pastry colleagues.
• Ensures a cooperative and professional rapport is maintained with all external controls. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, culinary and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
• Ensure that you report to work on time as per pastry department schedules. Report any sickness or absence from work using the correct procedures.

JOB REQUIREMENTS

• More than 5 years of experience in making Kuehs
• Vocational School or above.
• Culinary Diploma or Certificate.
• 5 years supervision position experience in a 4-5 star hotel or quality restaurant.
• Must have strong culinary experience (international preferred) proven organizational skills.
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Able to instill safety and sanitation habits.
• Willing and able to work shift work.
• Have a well-groomed, professional appearance.
• People & customer oriented, motivator & self-starter.
• Team builder, displays initiative & creativity.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

JOB SCOPE

• Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Complies and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
• Maintain a high standard of cleanliness and sanitation in and around all pastry work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
• Ensure safe and proper use of equipment at all times and to instruct this to all pastry colleagues.
• Report to pastry management any maintenance defects using the correct and proper procedures.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Chef de Cuisine providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Attend all Sous chef meetings and pass on information to pastry colleagues.
• Ensures a cooperative and professional rapport is maintained with all external controls. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, culinary and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
• Ensure that you report to work on time as per pastry department schedules. Report any sickness or absence from work using the correct procedures.

JOB REQUIREMENTS

• More than 5 years of experience in making Asian Pastries
• Vocational School or above.
• Culinary Diploma or Certificate.
• 5 years supervision position experience in a 4-5 star hotel or quality restaurant.
• Must have strong culinary experience (international preferred) proven organizational skills.
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Able to instill safety and sanitation habits.
• Willing and able to work shift work.
• Have a well-groomed, professional appearance.
• People & customer oriented, motivator & self-starter.
• Team builder, displays initiative & creativity.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

• Researching and identifying new business opportunities - including new markets, growth areas, trends, customers, partnerships, products, and services - or new ways of reaching existing markets..
• Understanding and keeping up-to-date with constant developments in the food sector and establishing a good knowledge of the products and services.

Requirements:

• Nitec and above
• At least 2 years of experience in food industry.
• Strong communication and interpersonal skills.

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: R22111604

JOB SCOPE

Butler Services offer personalized service with commitment to create unforgettable memories for our Guest at Marina Bay Sands. It provides 24-hour Butler service to our 63 Suites. It is a position that requires attention to detail, self-confidence and multi-task skills as critical qualities in Butler service. The main duties include Butler specific tasks representing other department such as In-room dining and housekeeping into a single position. Butler role also serve as a personal assistant with proficient computer skills, a Concierge who eloquent to offer guest’s preferred products and services. Butler is a one-stop service from simple tasks of proactively seeking assistance for repair to extravagant showcasing of creativity by organizing floral arrangements in the Suites or special celebration. The main duties of the Butler includes preparing the Suites for Arrival, In-stay and Departure; Meet & Greet Guests around the property; satisfying personal preferences and needs. Butler Services perform their duties with utmost purpose to make our VIP Guests happy and create unforgettable memories in most luxurious way.

Job Responsibilities

Accomplish Day to Day Operations

1. Perform VIP Guest meet and greet and farewell process according to the set standard.
2. Up to date of internal promotions and be familiar with in the local community, famous events in town and local offerings. Appropriate recommendations can be made to guests to enhance their stay in MBS and Singapore. Recommendations can be made to guests to enhance their stay in MBS and Singapore.
3. Be able to escort guests within MBS premises: Hotel Point A to the Suite point B or other locations accordingly
4. Offer Guest additional services to enhance the Butler personalize experience such as, hotel tour, suite rooming, explanation of services, unpacking and packing luggage.
5. Adapt to changes and ensure adherence to organizational operating procedures and service standards.
6. Work closely with relevant departments such as Front Office Groups, Guest Relations, Paiza Services, Housekeeping, Facilities and In-Room Dining and any F&B venue to prepare and execute accordingly for Suite/VIP Guests.
7. Attend to the needs and wants of the guests and ensure that they are fulfilled according to the set Standards and to guest’s satisfaction.
8. Anticipate guest needs, respond promptly, maintain positive guest relations and ensure guest satisfaction at all times.
9. Service and clean all butler suites and rooms as well as provide turndown services.
10. Handle floral set-up as well as daily amenity arrangements for all butler suites and rooms.
11. Review in-house, arriving and departing guest suites and rooms on a daily basis.
12. Be familiar with the set-up and functionality of all equipment in the suites.
13. Take orders for in suite food and beverage, deliver and serve accordingly.
14. Respond to guest requests and answer queries; able to do a quick research if answer is not readily available and professionally according to set standard.
15. Respond to guest requests and liaise with other relevant departments such as Housekeeping, In-Room Dining, Bayfloral etc. in daily operations.
16. Attend to service the suites and other assigned areas as needed, including but not limited to: food & beverage service, restocking product, equipment and supplies.
17. Attend to laundry, dry cleaning, ironing, mending and shoe polishing as needed
18. Run errands for guest as assigned including shopping, entertainment and flight ticket purchase, food purchase, deliveries and packages
19. Pick up and record all pertinent data, guest preferences into guest profile as needed

Perform Service and Operational Excellence

1. Exhibit exceptional customer service at all times to guests and fellow employees
2. Collect and update guest personal information, preferences, practices and interests to ensure accurate guest profile and history is updated on Guest profile in individual folders and Opera system
3. Recommend new ideas to enhance guest experience and revenue generation.
4. Update services and identify potential challenges based on Guest experience

Apply Operational Risks

1. Be aware of OSHA (Occupational Safety and Health Act), practices and reinforces safety guidelines.
2. Report and document special incidents that command management’s attention; incidents may include vandalism, fight, fire, abuse, accidents, etc.
3. Monitor activities in both front and back of the house; report any suspicious characters, items and/or activities to Security Department
4. Respond emergency situations
5. Respond to guest requirements as long as they are safe, legal and economically sound
6. Able to understand Butler Services Risk assessment forms and assist the Manager on Duty to collect all specific details.
7. Handle luggage/baggage lifting or other related requests such as moving the items or storing.
8. Long period of standing, walking; seating or taking stairs may be required.
9. Move operational equipment or other items may be requested. This includes constant movement with the Butler trolleys, pushing, carrying items. Able to perform under high stress level and able to deal with challenging Guests

Participate Employee Engagement

1. Practice well-mannered and groomed as per company standard at all times
2. Demonstrate an enjoyment and enthusiasm for work through effective relationships with other Team Members/ Department by embracing OneMBS culture.
3. Self -Motivate for continuous learning and development

Involve in Documentation, Financial and report management

1. Attend scheduled departmental meetings as required.
2. Review systems and processes for workflow and productivity improvement.
3. Perform administrative duties such as inventory and filing of reports as required based on the assigned duty given within the Butler Team.
4. Observe the usage of supplies to ensure that it’s within budget and minimize wastage.
5. Contribute ideas in support of the company vision, mission, value and guiding principles
6. Actively involve to sustainability programmes to drive organisational green initiatives
7. Perform any other duties and responsibilities as and when assigned by Management

JOB REQUIREMENTS

Education

• Minimum GCE O Level
• Diploma or Bachelor Degree in Hospitality Management from a recognized institution is an advantage

Required Experience

• Minimum 1 year experience in the same capacity
• Good guest relation and problem solving skills
• Good planning and execution skills
• Ability to manage time, organize, good communication and motivational skills
• Meet the attendance guidelines of the job and adhere to departmental and company policies

Required Knowledge

• Proficient in the use of Property Management System and all relevant property management systems such as FCS, LIS
• Basic knowledge in Microsoft Office applications
• General knowledge is recommended: F&B; local activities; world culture is an advantage

Skills / Abilities / Presence

• Candidates must have a good command of spoken and written English, and any additional language is an advantage
• Pays attention to details and have strong customer service skills
• Mature, meticulous, resourceful, organized and able to work independently
• A team player and takes initiative to assist other Team Members when required
• Have impeccable follow-through; and “Can Do” attitude and mindset.
• Be willing to work any day and any shift
• Well-groomed and professional disposition.
• Self-confidence and charisma, able to engage in personal conversation with Guest in a professional manner
• Flexible mind-set and able to share ideas, projects to the team
• Computer skills is advised, able to run reports, create files and other documents
• Clear verbal communication skills

$5,000-$6,000 + AWS + VB

Mon–Fri: 9am-6pm;

Sat: 9am-1pm [ Alt Sat]

Location : West (Boon Lay)

Job Descriptions:

• Support functional departments by maintaining food quality and safety processes during daily operations.
• Plan, organize, and coordinate to ensure the seamless daily operation of the QA Department.
• Align job scopes and responsibilities with the company's strategic plans in collaboration with relevant coaches.
• Prepare and submit monthly reports, including Complaint Logs, HACCP Objectives Summaries, Demerit Point System Records, and GMP audits, to management.
• Collect and analyze data for trend analysis reports on non-conformities and improvement initiatives.
• Plan lab testing based on the sensitivity level of finished goods to manage and control department expenses, staying within budget.
• Participate in and support quality system implementations, including audits by government sectors, certification bodies, and customers.
• Collaborate with all functional departments on improvement initiatives, developing standards, processes, and written procedures.
• Manage short-term projects, initiatives, and training programs, ensuring timely completion.
• Report all non-conformity issues regarding food quality or safety to the coach.
• Perform other assigned projects.

Job Requirements:

• At least 5 years of experience in the food industry with a strong understanding of manufacturing processes.
• Proven track record in leading the setup and implementation of ISO 22000 or higher standards in the food manufacturing industry is an advantage.
• Knowledge of international standards such as FSSC 22000 and GFSI.
• Minimum Degree/Diploma in a food-related discipline, such as Food Science or Food Technology.
• Strong interpersonal and communication skills.
• Ability to meet tight deadlines and handle emergencies outside of regular work hours.