Total 2,986 F&B / Tourism / Hospitality job vacancies in raffles place central singapore

• 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

Roles & Responsibilities

The Airport Representative is responsible in ensuring that all hotel guests with transportation arrangements, flight details are recognized and assisted at the airport. This applies to both arriving and departing guests who will receive attentive service which includes luggage assistance, the processing of GST refund at Changi airport and the provision of relevant airline information.

Additionally, the airport representative acts as the hotel's ambassador at the airport and is knowledgeable about the hotel rooms, facilities and services according to the hotels operational standards.

Major responsibilities

• Excels in delivering Legendary Quality Experience to all guests.
• Supports the overall rooms operations by providing warm welcome and fond farewell to all hotel guests.
• Reviews arrival / departure manifests and ensures relevant guests preferences and needs are met.
• Present at all scheduled flight landings and assist incoming guests with baggage clearance and escorts guests to transport facilities.
• Stand by at the arrival/departure terminal for every flight where a hotel guest is scheduled to depart or arrive from.
• Maintain a good relationship with airline personnel, immigration and custom officers under the guidance of the Manager. If the pickup is not arranged by the hotel then, guests should be shown only to the recommended taxi or limousine.
• Maintain detailed knowledge of all facilities and services offered by the hotel and Changi Airport.
• Acts as a link for guests with all other areas of the hotel prior to arrival and during departure at the airport. Promptly answers any guest inquiries and communicates with respective departments when necessary.
• Addresses any security incidents and complaints to the Chief Concierge and reacts proactively when suitable and appropriate.

Requirements

• Flexible and has a can-do attitude. Candidate is quick thinker and is able to accommodate last minute requests and changes.
• Warm and able to communicate well with guests in English.
• Willing to work on rotation shifts, weekends, and public holidays

• Prepare sales, production forecast and material requirement projection.
• Handle production orders and collect production results and data for system posting.
• Analyse data, plan operation, connect to execution and improve planning.
• Handle the Central Kitchen Management System and SAP MM & PP modules.

Requirements:

• Diploma and above
• At least 3 years in operations planning and control experience of edible food and industrial products.
• Strong knowledge of range of food materials, their supply chain, specification, and quality.
• Good understanding of food preparation, cooking and packing processes.
• Proficient with SAP, MES and other manufacturing systems.

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

Job Requirement \ Experience

• Responsible for managing the hotel Income Audit operations.
• Preparing financial revenue reporting
• Perform all revenue internal control auditing
• Prepare revenue financial analysis
• Perform balance sheet reconciliation
• Manage accounting and internal control procedures
• Good understanding of internal controls in the hospitality industry
• Liaise with auditors, bankers and tax agents in relation to statutory audit and tax reporting and compliance
• Cross functional duties but not limited to Accounts Receivable and Accounts Payable sections.

Education & Professional Qualifications

• Minimum GCE ‘O’ level formal education or equivalent certification.
• ACCA or recognized accounting qualifications preferred.
• Relevant accounting experience in the hospitality industry with at least 2 years managerial and accounts payable supervisory experience preferred.
• Familiar with hotel PMS, POS, Sun Accounting System and Hyperion System will be an added advantage.

Established F&B chain is looking for people to fill up these position

Kitchen Crew

Assist Chef in preperation of the dishes.

- Cutting of vegetables

- Preparation of Broth

- Reheating of meals

Choice of 5 days / 6 days work week

The position is responsible for conducting all teams partaking in a guest’s arrival and departure. The Lobby Manager also acts as the center of all communication and action during any irregular incident during a resident stays or guest visits.

Primary Responsibilities 

Delivers the Raffles Hotel Singapore Arrival and Departure Experience

• Ensures guests receive a warm and personalised arrival and departure experiences based on and seamless flow of processes including supporting Lobby Ambassadors for check-in, check-out, and cashiering duties. 
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards, and aim to achieve the scores and goals set by management.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Manages All Aspects of the Daily Operation at the Hotel Lobby and Entrances

• Ensures the smooth running of the hotel operation by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore services, products and colleagues.
• Takes responsibility to ensure 24-hours shift coverage in the Lobby Operation, Concierge and Raffles Service sections. Carries out Night Duty Management by himself if needed.
• Orchestrate the lobby operations from a seating perspective of main building restaurant patrons.

Maximises Efficiency of Resident and Guest Incident Management

• Manages any incident that occurs during resident stays or guest visits due to service or product shortfalls.
• Acts as the center of communication during any incident and takes immediate action to turn the situation around into a satisfying experience.
• Acts according to hotel emergency and crisis management procedures when applicable and always reinforces hotel values.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Maximises the Outcome of Upsell and Cross-sell Opportunities

• Executes the annual upsell strategy and achieves all goals as set by management.
• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities.
• Performs any other duties and responsibilities that may be assigned.

The position is responsible for achieving and maintaining the highest standards of food preparation quality and guest satisfaction. Main responsibilities include, but not limited to quality and cost control whilst upholding high levels of hygiene and sanitation.  

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, working with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.
• Works closely with receiving and storeroom; ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. 
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, items are utilised completely to avoid wastage and ensures ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Works As Part Of The F&B Culinary Team

• Ensures smooth and effective communication amongst the kitchens and with other departments.
• Ensures that all deadlines set by supervisors are met.
• Participates in training activities to improve knowledge and skills.
• Follows guidelines provided in employee handbook.
• Understands workplace safety and health procedures, HAACP standards and emergency procedures.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

• 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

Retail shop assistant cum Delivery
Location: Bencoolen
Working Days: Mon - Sat, 6 days
Working Hours: 9.00am – 6.30pm
Salary: $1,800 - $2,000

Retail

• Serve walk-in customers at our physical retail store.
• Display and replenish stocks.
• Pick and prepare goods for delivery.
• Cashiering duties
• Manage e-commerce platforms: Lazada, Shopee, Qoo10, website, Shopee X etc

Delivery

• Loading and unloading of goods
• Knowledge of safety protocols for deliveries operation
• Perform delivery duties.

Requirement

• Years customer retail services & delivery driver experience would be an advantage.
• Candidate must possess a CLASS 3 driving license with good record.
• Experience in food industry will be an advantage.

Lee Wan Ling | Reg No: R23116154

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

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

As a Captain for a fine dining restaurant, you are responsible for assisting the Restaurant Manager in the day-to-day functions of the restaurant. You would also be responsible for providing excellent customer service to guests. This includes greeting guests, taking their orders, delivering food and drinks, and ensuring that their needs are met throughout their meal.

A) Leadership & People Management

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

B ) Service Excellence

• Opening and closing of restaurant
• Taking and fulfilling customers’ orders
• Cleaning and clearing tables
• Proper handling of the POS system
• Other side duties
• Comply with operational service standards
• Assist in organization and maintenance of inventory and storage
• Comply and practice food safety based on food hygiene standards
• Uphold and maintain high standards of hygiene

C) Risk Management

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

Requirement

• At least one year of relevant working experiences

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

JOB SCOPE

• The Assistant Manager will assist the General Manager and Assistant General Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. The Assistant Manager will be leading a team of Captains, Cashiers, Hosts and Service Attendants
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands’ short and long term goals are met
• Support the Management team in achieving the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills
• Deputize for the General Manager, Assistant General Manager and Manager during his/her absence
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency
• Review operating results with the team and identify opportunities to improve performance
• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios
• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order
• Inspect food items are set in proper quantities and to Hotel standards
• Review the reservation book, pre-assign designated tables and follow up on all special requests
• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate
• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements
• Maintains staff files
• Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc
• Approves the schedule and flex day requests for all restaurant staff
• Responsible for coordinating training of all staff as required
• Coordinates inventories and orders food and beverage products, supplies and equipment as required
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.
• Holds daily pre-shift meetings and departmental meetings as needed.

Job Requirements

• Certificate or Diploma in Restaurant Management or extensive F&B experience.
• A minimum of 3 years’ experience at a managerial level in a 5-star hotel or a deluxe restaurant.
• Fluent in English, knowledge of additional languages is a plus.
• Knowledge of Asian and Western cuisines, their preparation and service.
• Be willing to work any day and any shift.
• Have a well-groomed, professional appearance.
• Able to perform under pressure.

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

Requirement

• At least two years of relevant working experiences

As a Captain for a fine dining restaurant, you are responsible for assisting the Restaurant Manager in the day-to-day functions of the restaurant. You would also be responsible for providing excellent customer service to guests. This includes greeting guests, taking their orders, delivering food and drinks, and ensuring that their needs are met throughout their meal.

A) Leadership & People Management

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

B ) Service Excellence

• Opening and closing of restaurant
• Taking and fulfilling customers’ orders
• Cleaning and clearing tables
• Proper handling of the POS system
• Other side duties
• Comply with operational service standards
• Assist in organization and maintenance of inventory and storage
• Comply and practice food safety based on food hygiene standards
• Uphold and maintain high standards of hygiene

C) Risk Management

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

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

JOB SCOPE

• Create a world-class beverage program for the F&B venues and outlets as directed

• Responsible for meeting the financial Beverage KPIs as budgeted.

• Support the objectives of General Managers/ Restaurant Managers through diligent and proactive management of all beverage services

• Overall management of the beverage team and operations

• Manage the delivery and measurement of high quality guest service within assigned department(s) consistent with the company’s core service standards and brand attributes

• Spearhead the research, development, evaluation and implementation of new products, services, technology and processes to ensure MBS’s competitive position in anticipation of changing customer needs within the dynamic hospitality and gaming environment

• Responsible for coordinating training of team members as needed

• Create and update training documents

• Train TMs on beverage knowledge

• Conduct Beverage inventories as and when required to ensure compliance with all MBS SOPs and policies

• Coordinate inventories and purchasing of beverage products, supplies and equipment as needed

• Ensure that all beverage purchases are compliant with all MBS’ purchasing and sourcing policies. Maintain the integrity of the F&B division and lead by example.

• Provide input on all new projects from the perspective of providing unique and creative beverage programming for our guests

• Make sure that all beverage list are accurate and free of spelling mistakes

• Maintain guest profiles on a daily basis, follow up on any guest related issues and take appropriate actions as necessary

• Develop and practice all aspects of Beverage Service Standards. Ensure team members are held accountable to exercising Standards on a daily basis

• Maintain work areas according to Marina Bay Sands Standards

• Work with team to formulate new promotional ideas that would have a positive impact on the Restaurants (including Casino F&B) guest experience

• Review operating results with the team and identify opportunities to improve performance

• Ensure all procedures are in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios

• Assume a “hands-on” role where the situation calls for it. Provide service coverage in outlets when required

• Represent the Food and Beverage division as a senior leader in any required capacity that supports our operational goals and initiatives

JOB REQUIREMENTS

Education

· Hospitality Degree or similar

· Minimum of WSET level 3

Required Experience

· Minimum five years of managerial experience in a beverage director’s role in a high volume 4-5 star hotel. The candidate should possess a comprehensive and diverse background that suggests well developed abilities in people management and beverage program conceptualization and operation in Asia. Candidate should have a minimum of 5 years’ experience working in bars and a minimum of 5 years’ experience as a Sommelier.

Required Knowledge

· Knowledge of Beverage operations and service. Understanding of latest Beverage concepts

· Administration knowledge of large F&B operations and Quality management

· Good knowledge on basic accounting and calculation of beverage costs

· Own a very large network of influential and high spender guests

Skills / Abilities / Presence

· Excellent logistical and leadership skills

· Able to instill confidence and excitement in F&B team

· Fluent in English, knowledge of additional languages is a plus

· Great guest service skills

· Energetic and results oriented

· Have a well-groomed, professional appearance

· Additional WSET certification(s)

· Ability to work all shifts, weekends and public holidays and in a smoking environment

Work Environment

· Work in diverse areas and able to move quickly through the resort

- Preparation of basic sauces, as directed by the Senior Chef(s)

- Preparation work such as washing, peeling, seasoning and chopping of vegetables and meats

- Assisting Senior Chef

- order food supplies and kitchen equirement as needed

- Ensure food storage units all meet standards & are consistently well-managed and clean

- Taking inventory of supplies and notifiying relevant person(s) when stock is low

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Maxwell
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

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

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

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

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Why Join Us?

· Encouraging Work-Life Balance.

· Good Career Development Opportunities.

· Work with a Small and Vibrant Team.

· Opportunity to Wear Many Hats and Gain Different Sets of Skills.

RESPONSIBILITIES

• Work with the kitchen team to produce high quality food
• Learn and execute job duties for respective stations
• Produce a variety of dishes accordingly to station, whether seafood, sauce, grill, cold kitchen, mise en place preparations, etc.
• Plate and present dishes with exquisite precision
• Ensure that strict hygiene and cleanliness standards are constantly and consistently upheld and adhered to in the restaurant, as well as excellent upkeep of personal grooming
• Responsible for the compliance of all health, safety, and food hygiene legislation
• Any other duties as assigned by Management

REQUIREMENTS

• Minimum 1 year of relevant kitchen experience
• Must have basic knife skill and ingredient knowledge
• Strong mental capacity to learn, take demands and multi-task
• Holds critically high hygiene and safety standards
• Ability to use chopsticks (plating)
• Takes initiative and a great team player
• Willingness to work shift hours, weekends, and public holidays
• Candidate with kueh making experience would be preferred.

Location: Paya Lebar MRT - Park Place Residences at PLQ

Join Rempapa and be a part of an exciting and dynamic team dedicated to providing an exceptional dining experience. Apply now to embark on a rewarding career journey with us!

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

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

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

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Service Crew required for various restaurants / food outlet

• Rotating Shift: 44 hours per week (10.30am - 3pm, 6.30pm - 10pm)
• 5 days a week, including weekends and PH
• Salary: up to $2500
• 1 year contract (Extendable / Convertible)
• Transport provided from Thomson Plaza

Responsibilities:

• Responsible for providing quality service serving food to members.

Requirements:

• Prior F&B experience is required
• Able to carry heavy plates when required

We regret that only shortlisted candidates will be notified.

Interested applicants kindly click on "apply now" and please send in your updated resume to [email protected]

T Stephanie

Registration Number: R1548888

EA License Number: 10C3804

People Profilers Pte Ltd

20 Cecil St, #08-09, PLUS Building, Singapore 049705

http://www.peopleprofilers.com

Working Day: 5 Days work week

Working hours to be discussed during interview

$2500- $3000 (depends on experience) + monthly Performance Incentive

Island-wide except west (to be discussed during interview)

ESSENTIAL DUTIES AND

RESPONSIBILITIES

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel.
• Investigate and resolve complaints concerning food quality and service.
• Assist in dishwashing duties when dishwasher absent
• Perform other duties as assigned by management.

REQUIREMENT

• Require to work on rotating shift basis which include weekends and public holidays.

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up 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
• 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.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

• to serve food and beverages
• prepare and set up tables and chairs for dining
• clear tables after dining
• clean and polish cutleries and glasswares
• interact and react to diner's queries
• able to communicate in English as need to liaise with english speaking diners
• able to take instructions from Supervisors
• Training will be provided
• 5.5 working days

• Prepare sales, production forecast and material requirement projection.
• Handle production orders and collect production results and data for system posting.
• Analyse data, plan operation, connect to execution and improve planning.
• Handle the Central Kitchen Management System and SAP MM & PP modules.

Requirements:

• Diploma and above
• At least 3 years in operations planning and control experience of edible food and industrial products.
• Strong knowledge of range of food materials, their supply chain, specification, and quality.
• Good understanding of food preparation, cooking and packing processes.
• Proficient with SAP, MES and other manufacturing systems.

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

• Assist the F&B Operations Manager in building and maintaining a strong and efficient team to provide the guests with the highest possible level of service
• Operate the department with positive financial results
• Supervise and oversee the administration of the Restaurant and Banquet to ensure smooth operations
• Evaluate the operations and procedures and suggest improvements to the F&B Operations Manager
• Check the work performance, and turnout of subordinates and assign responsibilities.
• Demonstrate thorough knowledge of products, menus, and equipment
• Liaise with Kitchen and Bar on daily Restaurant & Banquet Operations
• Attend weekly departmental meetings when the F&B Operations Manager is unavailable
• Conduct daily Restaurant & Banquet Operations briefings, in the absence of the F&B Operations Manager
• Anticipate the volume of business, considering the hotel's occupancy, the holidays, the weather, the activities in the Hotel, and the community in general
• Assist the F&B Operations Manager in casual labor & contract staff costings, daily revenue and cost reports
• Monitor the quality and quantity of all Restaurant & Banquet Operations items served timely
• Maintain good communication & relationship with all other Hotel departments
• Enquire guests’ satisfaction and handle guests’ complaints to establish good guest relations
• Regularly inspect equipment and ensure they are well maintained and in good working order
• Strive to implement the Accor Vision and demonstrate active use of the Accor Values
• Have an excellent knowledge of the services offered by the hotel and ensure that all customers are aware of them

(FMCG Non-Food / Health & Beauty)

Location: Woodland

Salary : $4000 + Commission

Working days: Monday - Friday (7.30am -5pm / 8am-5.30pm / 8.30am-6pm)

Job Responsibilities

• Formulate strategic plans and initiatives aimed at bolstering business channel expansion.
• Manage sales accounts, catering to various sectors including general trade, convenience stores, wholesalers, modern trade, and food service, with a focus on nurturing strong customer relationships.
• Drive the acquisition of new accounts and the promotion of existing and new products to both current and prospective clients.
• Meet sales objectives by achieving targets, managing channels effectively, and controlling costs.
• Develop and implement sales promotion strategies and budgets to surpass channel sales goals.
• Generate comprehensive sales reports for management review.
• Optimize resource allocation within the sales budget for maximum efficiency in designated channels.
• Conduct regular field visits to ensure route coverage, monitor competitor activities, and identify growth opportunities.
• Inform sales channel clients about new products and promotions to stimulate increased sales.
• Establish and maintain an efficient outlet servicing schedule to meet or exceed sales targets.
• Collaborate with the Marketing team to execute effective sales activities and promotions, enhancing product visibility and consumer engagement.
• Lead and inspire a sales team to achieve set targets.
• Provide coaching and support to enhance the sales capabilities of team members.

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279