Total 2,817 F&B / Tourism / Hospitality job vacancies in raffles place

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.

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Take and schedule reservations.
• Greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences.
• Ensure guests’ requests are not delayed during the operations of in the Restaurant.
• Record and report all guests’ complaints to the Restaurant Manger immediately.
• Ensure team briefings are carried out before each service period.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Ensure that the Waiters and Waitresses in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in Implementing and developing of training programs.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment

Benefit:

• 5 day work week

Cleaner cum Cook
Working days: Monday - Friday
Working Hours: 10am - 6pm | 2pm-6pm Partime
Salary: $1600 |$800 Part Time
Location: Ubi

Responsibilities:
Cleaner

• To sweep and mop floors daily.
• Vacuum classroom floor, mop classroom floor with disinfectant, clean and wash classroom tables, chairs and school equipment and devices.
• Ensure toilets and hand wash basins throughout the centre are stocked toilet paper and hand soap.
• To empty all waste, rubbish and recyclables in the appropriate disposal area.
• Perform any other duties assigned by your superiors.

Cook

• Simple cook for student
• Ensure hygiene of kitchen, wash dishes

Lee Wan Ling | Reg No: R23116154

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

Cenzo is one of four exciting restaurants under CA Concepts: Cenzo, Kulto, Kilo Kitchen, and Barrio by Kulto. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Take and schedule reservations.
• Greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences.
• Ensure guests’ requests are not delayed during the operations of in the Restaurant.
• Record and report all guests’ complaints to the Restaurant Manger immediately.
• Ensure team briefings are carried out before each service period.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Ensure that the Waiters and Waitresses in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in Implementing and developing of training programs.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Some duties include but are not limited to:

• Assisting the Restaurant Manager in implementing and developing of training programs.
• Take and schedule reservations, greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.

Benefit:

• 5 Day Work Week

Job Responsibilities:

• Maintain operational standards to achieve efficiency, productivity and maximum guest comfort and satisfaction in the Club Lounge.
• Familiar with room amenities, layout of categories of rooms, room rate structure, facilities and services available in the hotel.
• Provide recommendation for wine and dine, entertainment, tourist attractions, concierge services and information.
• Handling cashiering duties and food and beverage services.
• Attends to guests with regards to general inquires, request and complaints.
• Assist in VIP check in.
• Provides support to both Rooms and Guest Management in the area of supporting arrival and departure activities for Pacific Club Guests
• To anticipate and exceed guest expectations especially in the area of delivering the arrival and departure experience of our guests.
• Extensively collect and gather all feedbacks from guests.
• Preparation of welcome letters, registration card and key holders for arrival guests.
• Maintain and update guest history/profile consistently according to standards set.
• To provide support to Hotel Security Management in being vigilant of the hotel, our guests and associates’ security and safety, especially in floors pertaining to the Pacific Club.
• Perform any other duties as assigned by Superior.

Talent Profile:

• Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma in Business/Hospitality/Tourism/Hotel Management or equivalent.
• Good communication and interpersonal skills
• Enjoys interacting with guests and working in a fast paced environment
• Candidate must be able to work rotationary shifts, weekends and holidays

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

• Prepare and serve alcoholic, non-alcoholic beverages and food to customers.
• Provide excellent service to customers by taking food and drink orders, serving them, and presenting and closing checks.
• Maintain a clean and tidy work area, ensuring that all equipment, utensils and glassware are sanitized and stored properly
• Takeover and handover of shift duties
• Attend daily roll calls / briefings and follow up with any necessary follow ups.
• Check all bills before presenting to guests and bid farewell.
• To perform any other duties that may be assigned by the Management

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Take and schedule reservations
• Greet and coordinate the seating of guests
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences
• Ensure guests’ requests are not delayed during the operations of in the Restaurant
• Record and report all guests’ complaints to the Restaurant Manger immediately
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries
• Assisting the Restaurant Manager in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned

Job Responsibilities

• Developing new menu items and working together with the management team to identify possible opportunities
• Conducting product presentation, food tasting and gather feedbacks to further improve the taste of the products
• To do food costing and SOP of the recipes
• Training the operational team on the preparation of the products and doing trial runs
• Working closely with inter-departments on the launch of new or improved recipes
• Looking out for new trends and consumer requirements in the market
• Involve in continuous improvement of existing products, in term of quality or costing
• Performing ad-hoc duties assigned by the management

Job Requirements

• Recognised culinary qualification or similar discipline
• At least 8 years of relevant experience in restaurant / hotel / food manufacturing industry
• Experience in different cuisines
• Ability to deliver expertise and best in class knowledge of ingredients, formulations and food processing techniques
• Familiar with SFA Food regulation
• Passionate about food product development
• Creative in food preparation and presentation
• Meticulous with good organisational skills
• Team player with good interpersonal skills

As a Food & Beverage Service Ambassador in one of the hotel's food & beverage outlets, you will be responsible for the following:

Responsibilities

• Handle food and beverage orders and serving guests.
• Provide great service to all guests.
• Anticipate guests' needs and have a keen eye to details.
• Assist preparation and setting up restaurant for food service, maintain tables, clear and reset tables.
• Ensure all available amenities and utensils are properly stocked and "ready" prior to service.
• Answering guests' enquiries.
• To perform other related duties as required by the outlet manager.

Requirements

• GCE O / N level or NITEC Certification of any discipline and/or WSQ certification
• Good interpersonal and customer services skills.
• Willing to work on rotating shifts, weekends and public holidays.
• Previous Food & Beverage experience in a similar environment will be an added advantage but not necessary
• Customer oriented with a pleasant disposition.

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply.

We regret that only shortlisted applicants will be notified.

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Head Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
• Ensure a close professional working relationship with other members of staff at all times.
• Ensure the kitchen is secure, clean and safe before going off shift.
• Produce recipes and costing in conjunction with the Head Chef as required, assisting to maintain that monthly profit margins are met.
• Attend all team briefs as required.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Responsibilities:

• Handle all event enquiries according to standard procedures.
• Plan and coordinate the event effectively with the clients.
• Managing daily operation and maintain quality standard.
• Monitoring inventory and cost control.
• Provide excellent customer service.
• Send all correspondence to clients regarding events, such as proposals, confirmation or agreement letter, amendments, etc.
• Assist restaurant operation whenever it requires.

Requirement:

• Diploma or experienced (1-2 years of experience) in the hotel, F&B, event management or related professional area.
• Able to adapt to a diverse and fast-paced environment.
• Possess excellent interpersonal and communication skills.
• Hands on and able to handle events independently without constant supervision.
• Able to provide solutions to challenges that may arise.

1) Supervise subordinate staff and assist the Security Manager and Assistant Security

Manager in the daily security operation.

2) Supervision of all Security Officers in the Department. Plan and organize security Coverage for Special Functions and Daily Operations.

3) Surveillance of all hotel staff to ensure they abide by the Hotel’s House Rules.

4) Conduct investigations and put-up reports for any cases.

5) Maintain and operate Carpark system.

6) Ensure accountability and tracking of all Lost & Found Properties.

7) Attend all Departmental meetings and in-house training sessions.

8) Prepare and maintain Daily Attendance Record.

9) Deployment and supervision of Security Officers(s).

10) Report to the relevant departments regarding defects or problem area.

11) Inspect and ensure that all Fire Exit and locking device are in good working condition.

12) Lead the Company Emergency Response Team (CERT).

13) Inspect and maintain all fire fighting equipment. Render first aid to injured Persons as and when need arises.

14) Maintain the First Aid box and ensure Sufficient supplies.

15) Put up Daily Security Report.

16) Ensure that there is smooth flow of traffic at the carpark and ensure cars do not park haphazardly.

17) Attend to minor breakdown calls at the carpark and to rectify minor defects at the carpark machines.

18) Assist in maintaining the guest room door locks and safes

19) Monitoring of CCTVs

• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• At least 3 years working experience as a chef de partie in Italian restaurant
• Level 1 and 2 Food Safety Awards
• Hands on and positive working attitude
• Understandable level of English spoken and written
• Healthy and good attendance record
• Attractive Package

JOB PURPOSE: The F&B Captain is responsible for ensuring all guests receive great experiences through the delivery of outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include upholding a positive culture with genuine service, a vibrant personality, personal finesse, professionalism and proactiveness towards achieving departmental goals.

1. Day-to-day operations for the F&B department including the restaurant, In-Room Dining & Mini-bar as appointed, ensuring highest quality standards.

2. Ensure adherence to daily floorplans & stations, completion of assigned tasks to the highest standards and in a timely manner. Understand all stations & tasks sufficiently to perform any duty assigned, consistently demonstrating high levels of guest service. Inspect the cleanliness & appearance of all presentations such as centerpieces, china, glass, & silver prior to use.

3. Ensure stations are ready for service and run smoothly, proper sequence of service with menu highlights, providing guest appropriate recommendations, accurate order taking while noting & relaying any special requests, dietary requirements or allergies to the relevant members.

4. Present food & beverages of high standards with adequate description & flair, checking for guest satisfaction with proactive engagement at opportune times.

5. Communicate service needs to team members including but not limited to Management, Chefs, Bar & Stewards and ensure prompt follow up on all guest needs including having all food, beverages and checks presented in an accurate & timely manner. Report any challenges and guest comments & any relevant information to the manager on duty in a timely manner.

6. All settings, side stations, equipment must be maintained immaculately, and duties performed in a presentable manner, towards an excellent guest experience, at all times. Cleanliness of work areas to be maintained throughout the day, with deep cleaning conducted as necessary.

7. Be proficient in all necessary knowledge including product & service. Suggestive selling to be practised sensibly towards a great guest experience.

8. Conduct accurate stock counts & requisition, maintain organisation of all storage areas.

9. Train, guide and monitor junior team members or part timers as necessary accordingly.

10. Follow all company, safety & hygiene policies and procedures; report all accidents, injuries and incidents to management. Practice responsible service of alcohol.

11. Any other duties as assigned.

KNOWLEDGE / QUALIFICATIONS:

1. Minimum tertiary education with minimum 1 year experience in F&B service or 2 year degree from an accredited university in hospitality related major.

SKILLS:

1. Ability to interact clearly with guests, team members and third parties in written & conversational English, reflecting highly on the venue, brand & company.

2. Passion for hospitality, attentive, adaptive, strong team player with an eye for detail.

Restaurant Cook Responsibilities:

• Preparing awesome meals for our customers.
• Weighing, measuring, mixing, and prepping ingredients according to recipes.
• Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients.
• Checking food and ingredients for freshness.
• Arranging and garnishing dishes.
• Working well under pressure and within the time limit.
• Ensuring that the kitchen area, equipment and utensils are cleaned.
• Helping lead and inspire our kitchen staff with the restaurant manager.
• Wowing our guests with amazing dishes.

Restaurant Cook Requirements:

• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.

Key Responsibilities:

1. Assist in Menu Planning: Collaborate with the Chef in designing and planning menus based on seasonal availability, customer preferences, and culinary trends.
   
2. Food Preparation: Execute culinary techniques and recipes to prepare high-quality dishes consistently. Oversee and participate in the preparation of ingredients, cooking, and plating according to established standards.
   
3. Kitchen Management: Coordinate daily kitchen activities, ensuring a smooth workflow and adherence to established procedures. Manage inventory levels of kitchen supplies, monitor equipment functionality, and report any issues to the Head Chef.
   
4. Staff Supervision and Training: Assist in training and supervising kitchen staff, ensuring they follow food safety and hygiene protocols. Foster a positive and collaborative work environment, promoting effective communication and teamwork.
   
5. Quality Control: Monitor the quality of ingredients, finished dishes, and overall presentation to maintain high standards. Address any issues or discrepancies promptly and collaborate with the Chef to implement corrective actions.
   
6. Adherence to Health and Safety Regulations: Ensure strict adherence to health and safety regulations, including proper food handling, storage, and sanitation practices. Conduct regular inspections to identify and rectify potential safety hazards.
   
7. Customer Interaction: Collaborate with the front-of-house staff to address customer feedback and preferences. Occasionally interact with guests to gather feedback and enhance the dining experience.
   

Qualifications and Skills:

• Strong knowledge of culinary techniques, food safety, and kitchen management.
• Excellent leadership and communication skills.
• Ability to work efficiently under pressure and maintain a positive attitude.
• Creativity and innovation in menu development.
• Knowledge of local health and safety regulations.

Shop Assistant Responsibilities:

• Receiving, processing, and organizing shipments and deliveries accordingly.
• Restocking depleted or low shop items and ensuring that the sales floor is organized according to established guidelines.
• Assisting customers in locating desired shop items.
• Informing customers of shop promotions to encourage purchases.
• Performing regular price audits to identify and correct price discrepancies.
• Performing end-of-day cleaning duties, which includes wiping down windows, mirrors, and fixtures as well as sweeping and mopping the shop floor.
• Addressing and resolving customers complaints in a professional manner.
• Processing customer payments using the shop's Point of Sale (POS) system.
• Maintaining an in-depth knowledge of store items to provide advice and recommendations as needed.

Shop Assistant Requirements

• Proven retail sales experience.
• The ability to stand for extended periods.
• The ability to use labeling and pricing equipment as well as Point of Sale (POS) software.
• The ability to work in a fast-paced environment.
• Strong organizational skills.
• Exceptional customer service skills.
• Detail-oriented.

Brief description of the Restaurant

Welcome to savor a spicy dish from the melting pot of modern Indian Cuisine, along with some Arabic

Job Descriptions

# Operational Management:

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations.
• Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage.
• Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant.

# Staff Leadership and Development:

• Recruit, train, schedule, and supervise front-of-house and back-of-house staff.
• Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.
• Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.
• Develop and implement training programs to improve staff skills and knowledge.

# Customer Service:

• Interact with guests, handle complaints, and ensure a high level of customer satisfaction.
• Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience.

# Financial Management:

• Develop and manage budgets, track expenses, and ensure financial targets are met.
• Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.
• Control costs by optimizing inventory, labour, and operational efficiency.

# Marketing and Promotion:

• Develop and implement promotions, events, and marketing strategies to attract and retain customers.
• Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.

Job Requirements

• 1 year of experience in simillar position
• Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry.
• Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team.
• Excellent communication skills.
• Proficiency in restaurant management software and point-of-sale systems.
• Solid understanding of financial management, including budgeting and cost control.
• Knowledge of food safety and hygiene standards.
• Flexibility to work evenings, weekends, and holidays as needed.

Working hours

• 5.5 days, 11am ~1/2am

• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Ensure great presentation by dressing dishes before they are served
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Accept to work late, able to work on weekends and public holidays.

Location: Central

Position: Sales Executive (Food Ingredients/Food Technology) (Job ID:18890)

Job Description

• To gather market information (such as market trend, competitors’ information) and issues of the customers.
• To make action plan with strategy based on the information gathered.
• To propose our products and our solutions effectively to solve anticipated issues of our customers based on the information gathered.
• To take countermeasures if there are any gaps between sales progress and the budget.
• To make sales forecast and capture sales progress on a timely basis.
• To ensure prompt payment collections.
• To place orders of our items to suppliers based on monthly inventory control.
• To carry out Q&A procedure when registration of new product and/or revision of product are required.

Job Requirement

• Minimum Diploma holder in food science education is preferred.
• At least 3 years of related working experience in B to B sales of food ingredients and/or at least 3 years of experiences in R&D of food ingredients or process food (such as instant noodle, mixed seasonings and confectionary etc).
• Have good understanding on B to B business
• Have good understanding on food ingredient
• Plan and prioritize assigned tasks independently to achieve personal sales targets

Interested applicants please send your resume to Calista (R22104418) with email subject header "Job Application for Sales Executive (Food Ingredients/Food Technology) (Job ID:18890)".

We regret that only shortlisted candidates will be notified. Other applications will be updated to our database for future job opportunities.

By submitting any resumes or applications to Pasona Singapore Pte Ltd, you are considered to have read and agreed on the terms of our Privacy Policy, and consented to us collecting, using, retaining, disclosing your personal information to the prospective employers for their consideration.

Effective from 1 October 2020 under the new Employment Agencies (EAs) Licence Conditions, EAs will be required to collect the personal data (e.g. NRIC number number for overseas candidates) of applicants referred to employers for permanent or contract job positions of at least six months with a fixed monthly salary of S$3,300 and above.

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Please find Privacy Policy Agreement from the below link.

http://www.pasona.com.sg/privacy.html

Koh Siew Xing

EA Registration No: R22104418

Pasona Singapore Pte. Ltd.

EA License No:90C4069

• Responsible for the day-to-day operations of the food service to ensure that the nutritional value and quality of meals meets the required statutory requirements and standards.
• Supervise the preparation and organisation of the meal distribution.
• Perform regular checks on the quality and quantity of both cooked and uncooked foods.

Requirements:

• Certificate in Food Hygiene Audit
• At least 2 years of cooking and supervising experience in a commercial/healthcare setting.
• People centric and able to interact in a multi-cultural environment.

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

Brief description of the Restaurant

Two MICHELIN-starred Japanese restaurant, Shoukouwa, is looking for committed & experienced individuals to join our team.

Job Descriptions

• As a F&B Executive, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
• A F&B Executive 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 F&B Executive 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 F&B Executive 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

Brief description of the Restaurant

Two MICHELIN-starred Japanese restaurant, Shoukouwa, is looking for committed & experienced individuals to join our team.

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

Packager Responsibilities:

• Pack, weigh, and label completed items for shipment or storage.
• Follow all company guidelines regarding packaging.
• Identify and dispose of defective items.
• Properly use packaging materials, including hand tools, glues, nails, padding, etc.
• Keep complete records of all materials that go through the warehouse.
• Maintain a clean work area.

Packager Requirements:

• High school diploma/ GED.
• Experience in manufacturing or related field is preferred.
• Basic shop skills, such as using hand tools.
• Ability to follow verbal and written instructions.
• Strong communication skills and desire to work with other team members.