Total 2,794 F&B / Tourism / Hospitality job vacancies in sg ensign kallang place l7 left wing

Restaurant Manager

Working Days: 6 day work week, able to work on weekends & PHs

Salary: $2500-$3400

Location: Leisure Park Kallang

Responsibilities:

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements:

• Proven work experience as a Restaurant Manager
• Proven customer service experience as a manager
• Able to start work within short notice

Karen Lee Kai En Reg No: R22108159

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Descriptions

• As a Chef De Partie, the incumbent will be working closely with the Sous 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 Head Chef and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Job Requirements

• Degree/Diploma in Culinary Arts / Pastry / Hospitality / Restaurant Management / Restaurant Operations.
• Individuals with 3-5 years of experience in a fine dining restaurant/Michelin-starred establishment.
• Michelin-starred experience is an added advantage.

Working hours

• 5 days

Restaurant Manager

Working Days: 6 day work week, able to work on weekends & PHs

Salary: $2500-$3400

Location: Kallang

Responsibilities:

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements:

• Proven work experience as a Restaurant Manager
• Proven customer service experience as a manager
• Able to start work within short notice

Lee Wan Ling | Reg No: R23116154

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

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

Preparing food items according to recipes and standards and ensuring that they are cooked to the appropriate temperature and presented attractively

Overseeing a specific section of the kitchen, such as the grill, sauté, or pastry, and managing the work of any junior cooks or kitchen assistants assigned to that section

Ensuring that ingredients are prepared in advance of service and that the kitchen is stocked with all necessary items to avoid delays in preparation or service

Maintaining the cleanliness and hygiene of the kitchen and work area, including washing and sanitizing equipment and surfaces and disposing of waste properly

Collaborating with other kitchen staff, including the head chef, sous chef, and other Chef de Parties, to ensure that the kitchen runs efficiently and that dishes are prepared consistently and to the restaurant's standards

Monitoring inventory levels and notifying the kitchen manager or head chef when supplies are low and need to be replenished

Mentoring and training junior cooks, including teaching them cooking techniques, sharing recipes and procedures, and providing feedback on their performance

Ensuring that all health and safety regulations are followed, including wearing appropriate protective equipment and following proper food handling procedures.

To excel in this role, you should have experience in a busy kitchen environment, with a strong understanding of cooking techniques and a passion for food. You should also be able to work well under pressure, have good time-management skills, and be able to follow instructions and work as part of a team. Additionally, you should have a strong commitment to food safety and hygiene and be willing to learn new techniques and recipes. As a Chef de Partie, you should have strong leadership and mentoring skills, as well as the ability to manage a team and ensure that dishes are prepared efficiently and to the restaurant's standards.

Food preparation: The Junior Sous Chef is responsible for supervising food preparation and ensuring that all dishes are prepared according to recipes and the instructions of the Head Chef or Sous Chef.

Kitchen management: The Junior Sous Chef helps manage the kitchen by supervising junior staff, including Demi Chef de Parties and Commis chefs, and ensuring that food is prepared efficiently and accurately.

Menu planning: The Junior Sous Chef may be involved in menu planning, including selecting ingredients, creating recipes, and ensuring that dishes are prepared to the highest quality standards.

Inventory management: The Junior Sous Chef is responsible for inventory management, including counting and storing food items, and ordering kitchen supplies.

Equipment maintenance: The Junior Sous Chef helps maintain kitchen equipment by cleaning and sanitizing tools and machines, and reporting any defects to the Head Chef or Sous Chef.

Food safety and sanitation: The Junior Sous Chef ensures that food safety and sanitation protocols are followed in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.

Quality control: The Junior Sous Chef maintains quality control by monitoring dishes as they are prepared and served, ensuring that they meet the restaurant's quality standards.

Staff training: The Junior Sous Chef is responsible for training junior staff, including Demi Chef de Parties and Commis chefs, and helping them develop their culinary skills.

Communication: The Junior Sous Chef communicates regularly with other kitchen staff, including the Head Chef and Sous Chef, to ensure that kitchen operations run smoothly.

Overall, the Junior Sous Chef is responsible for helping to manage the kitchen, ensuring that food is prepared to the highest quality standards, and training junior staff. The Junior Sous Chef is expected to have excellent culinary skills, work in a fast-paced environment, and take on leadership responsibilities. The Junior Sous Chef is also expected to be able to step up and take on the duties of the Head Chef or Sous Chef in their absence.

Chef de Partie

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Tanjong Pagar
Salary: Up to $ 3500

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

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

A) Leadership & People Management:

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

B ) Culinary Excellence

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

C) Risk Management

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

D) Other Roles and Responsibilities

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

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Lee Wan Ling | Reg No: R23116154

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

Position title : Kitchen Crew

Location: Islandwide

Working Days: 5.5 days, Offday on Saturday or Sunday

Working hours : 44 Hour per Week

[weekdays schedule]

7:00am -4:00pm

8:00am- 5:00pm

12:30pm-9:30pm

[weekends schedule]

8:30am-4:30pm

Kitchen Jobscope:

- Takes care of daily food preparation and duties assigned and to meet the standard and the quality set by the restaurant

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

- Responsible to supervise junior staff

- 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 of the highest quality at all times.

- 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.

- Personally responsible for hygiene, safety and correct use of equipment and utensils

- Consults daily with Head Chef on the daily requirements, functions and also about any last minute events.

- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

IT Support Specialist - Hospitality & Retail

About Us:

BYD by 1826 is at the forefront of delivering exceptional experiences in the hospitality and automotive retail industries, boasting a collection of premium restaurants and BYD showrooms. Our mission is to enhance operational efficiency and customer satisfaction through cutting-edge technology. We are seeking an IT Support Specialist who will ensure our technological infrastructure robustly supports and enhances our diverse operations.

Key Responsibilities:

• IT Support: Provide comprehensive IT support across our restaurants and car showrooms, addressing both onsite and offsite queries to ensure uninterrupted business operations.
• Software Management: Conduct maintenance of existing and new web-based applications used by the business, ensuring optimal operation, and swiftly addressing any issues that arise.
• Software Implementation: Lead the introduction and integration of new software solutions, guaranteeing smooth transitions and minimal operational disruptions.
• Application Testing & Bug Reporting: Work alongside our software development team to test applications, identify bugs, and document reproducible steps for quick resolution.
• Software Research & Proposal: Research and propose new software solutions that meet our evolving business needs, evaluating their potential impact and outlining implementation strategies.
• Documentation & Training: Create detailed documentation for all software deployments and conduct on-site training sessions for staff, empowering them to utilise new software effectively.
• Collaboration with External Parties: Communicate and work closely with contractors, third-party service providers, and vendors to ensure seamless service delivery and project execution.
• Travel Requirements: Be prepared to travel to various venues as needed, providing direct IT support, leading projects, and ensuring consistent IT service quality across all operations.
• On-Call Support: Be available on an on-call basis after hours to address urgent IT support needs from any of our outlets. Overtime pay will be provided if urgent support is required beyond the regular schedule, ensuring critical systems remain operational at all times.

Requirements:

• A Degree/Diploma in IT or an equivalent field, with at least 2 years of work experience in IT support, focusing on web applications and cloud technologies.
• Expertise in diagnosing and resolving hardware and network issues.
• Ability to evaluate software solutions and understand complex business needs.
• Strong communication skills, capable of breaking down technical information for non-technical audiences.
• Proactive and independent, capable of managing the IT needs of a multifaceted business.
• Experience collaborating with contractors and third-party service providers.

Job Description includes but not limited to:

*Reporting to the RM (restaurant manager) and or his/her assigned personnel working towards the restaurant's annual operating budget.

*Coordinate daily front of the house operations including bar related job scopes; in charge for making beverages, daily chores; setting of table cutleries, folding of napkins, washing, cleaning etc

*Telephone Etiquette: as in accordance with manager's SOP.

*Always ensure and maintain consistency of product quality presentation as set by company and manager.

*To achieve sales targets by upselling beverages/food items and maintaining customer satisfaction.

*Ensures compliance with regulatory compliance for hygiene; health, food safety , risk management and working in a safe environment for all employees and during deliveries.

*Assisting RM working towards the same goal for accountability in planning strategies to ensure that the company business plan is delivered.

*Manage inventory which includes ordering, receiving and stock taking (FSMS-monitoring forms are duly filled daily).

*Ensures proper food handling, sanitation and infection control procedures at all times.

*Always deliver the company brand promise and provide exceptional customer service at all times.

*Must have good knowledge of the restaurant/bar menu and their recipes.

*Performs additional responsibilities, although not detailed, as requested by the restaurant manager/and or his assigned personnel at all times.

Requirements:

*Committed to delivering high levels of customer service and provide go-the extra-mile service.

*Ability to work under pressure in a fast-face environment

Contact: 97333729 for a career pathway chat

Send CV: [email protected]

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards. He/She must be Bold, Passionate and create memorable Experiences with an Impact at this leading 5 Star Luxury Hotel.

What will I be doing?

As the Executive Chef, you will be responsible for performing the following tasks to the highest standards:

• Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations.
• Work at off-site events when requested.
• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel operation.
• Use all equipment, tools and machines appropriately.
• Focus on constantly improving the training manuals and SOPs.
• Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as requested.
• Work on new dishes for food tastings and photo taking.
• Attend service briefings.
• Communicate effectively with the Service team.
• Control stations within the kitchen.
• Effectively respond to every guests’ requests.
• Learn and adapt to changes.
• Be receptive to constructive feedback.
• Purchase for and control production.
• This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern.
• Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Report to the chefs on issues and take appropriate action.
• Ensure that recipes and costings are established and updated.
• Select team members who display qualities and attributes that reflect the department standards.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Advise new menus and seasonal food concept changes.
• Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area.
• Attend communication meetings ensure that all assigned team members receive this communication.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
• Review all timesheets to ensure that team members’ work times and meal breaks are accurate.
• Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.
• Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction.
• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

An Executive Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• High School diploma or equivalent.
• 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
• At least 8 years of experience as a Main Chef.
• Up to date with sanitation classes.
• Possess a valid health certificate.
• Good command in English, both verbal and written to meet business needs.
• Work experience in similar capacity with international chain hotels.
• A major in cooking, advantageous.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

APERO Casual French Bistro & Wine at 37 Circular road is looking for a Waitress for service.

Waiters assist restaurant patrons by noting their order, serving tables their requested meals, and preparing bills at the end of the table's meal. Waiters are also responsible for asking customers if they are satisfied with their meal and providing any assistance should the customer not be satisfied.

Waiter Responsibilities:

• Maintain the cleanliness of the restaurant
• Greet customers and hand out menus.
• Make menu recommendations and inform patrons of any specials.
• Take meal and beverage orders from customers and place these orders in the kitchen.
• Deliver meals and beverages to tables when they have been prepared.
• Check that customers are satisfied with their meal.
• Prepare the bill for tables when requested.
• Cash up bills and ensure that the correct amount has been paid.
• Administer change to tables if needed.
• Greeting the costumer on the way out.

5 days work a week

Restaurant closed on Sunday

Attractive salary based on experience ( fresh graduate welcome)

Duty meals and late night transport provided

Staff discounts

Possibilities to learn about Wines, Spirits and Cocktails.

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

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
• Ability to work at flexible hours and on weekends
  
  

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

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: 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

Planning & Procurement Executive

Mon-Fri 9AM – 6PM

Location: Chin Bee Crescent (Boon Lay MRT)

Salary: $3800 to $4200

Requirement

• Min Diploma in Business or other relevant field of study
• Minimum 3-5 years’ work experience in purchasing, ideally in FMCG, most preferably meat and cheese sourcing/purchasing.
• Knowledge of Meat and Cheese imports.

Job scope

Management of Procurement of Goods

• Regularly review cost-out opportunities and ensure prices for goods are in line with relevant market rates, efficiently sourced, and procured in a way that creates the best value for the business.
• Lead accurate demand forecast with sales and marketing by successfully monitoring and communicating forecasts, changes, inventory estimates, supply situations, business risks, opportunities, and mitigation plans.
• Identify and analyse sales trends and influencing variables and incorporate analysis in forecasting & inventory planning.

Strategic Sourcing

• Effective relationship building with key suppliers for all food/beverage raw materials, ingredients & packaging to meet business demands
• Work with the Sales and Marketing Team to develop and implement short-term and long-term strategic initiatives that enable the business to meet its growth and profitability objectives

Policies, SOPs, Business Systems

• Collaborate with Finance team to ensure procurement management are aligned with corporate standards.
• Maintain knowledge of Import/Export regulations, compliance with the regulations.

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

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

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

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

Incumbent will be responsible for the hotel’s computer systems to be operationally ready and efficient.

• To ensure the hotel’s computer systems are efficiently run and maintained;
• Ensure that the security network is not compromised and the network traffic is efficient;
• To monitor and report on the operational IT problems and carry out tests on software implementation, update software patches and installs anti-virus and end point protection to protect the systems;
• To source and co-ordinate with IT vendors/suppliers and PPHG corporate office on the hotel’s IT purchases;
• To train end-users on the correct usage of IT systems and provide first line user support services before referring to vendor support, if required;
• To assist to resolve user issues for both hardware, software and to update all IT tasks;
• To support the SG Cluster and assign to other hotels to support other associates when needed;
• To undertake any other related task/duty/assignment that may be given by the supervisors

Requirement:

• Fresh graduate is welcome
• Diploma/Bachelor’s degree in Information Technology.
• Proficiency in Windows Operating System, and Hotel Related Business Applications (e.g. Opera, Micros Simphony).
• Good knowledge of multi property emails, websites, DNS and CISCO networks.
• Excellent communication and interpersonal skills.

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

Job Responsibilities:

• Ensure timely, accurate month-end closing, financial reporting and Operations P&L and performance analysis for a few different F&B concepts /outlets
• Oversee and monitor finance team’s daily operations mainly cash collections, accounts payable, accounts receivables and journals.
• Lead monthly stocktake for the F&B outlets
• Monitor and reconcile intercompany transactions and balances on a monthly basis.
• Monitor cash flows, cash position and advise on fund transfers where required
• Prepare monthly cash flow projections, involve in budgeting and reforecast exercise
• Strict budget monitoring and analyse the variance between budget vs actual of each business performances.
• Initiate any grant submission for approvals
• Maintain a strong internal control environment, ensuring SOP has been followed and checked.
• Collaborate, design, implement and review finance systems, processes and policies to ensure continuous improvement and contemporary relevant practices.
• Assist in new processes and accounting related system implementation when required.
• Coordinate and liaise with external parties like external auditors (prepare documents & answer queries), tax agents, banks (accounts opening & maintenance), corporate secretarial agents, local tax, and government authorities independently
• Prepare and ensure compliance with all finance filing requirements, tax filing requirement (GST/WHT), audits, procedures and forms
• Review or guide on the finance administrative works which prepared by subordinates (eg. Bank documents, corporate secretarial documents and etc).
• Prepare the F&B Group’s consolidated financial reporting obligations, including the preparation and timely submission of full year consolidated accounts, financial statements and reports.
• Handles ad hoc assignments as and when required.

Requirements:

• Degree in Accounting, ACCA or equivalent
• Minimum of 7 years relevant working experience & supervisory skills in F&B industries
• Must have experience to lead a small team
• Must have good problem solving and analytical skills
• Proficient in Ms Excel
• Familiar with accounting software like Oracle Netsuites is a plus
• Familiar with POS system
• Good understanding in inter-company transactions
• Able to meet with a strict reporting deadline
• Good team player, self-discipline, meticulous, attentive, committed, and able to work independently
• Able to start immediately or within a short notice

Interested candidates who wish to apply for the advertised position, please email us an updated copy of your resume for a confidential discussion. We regret that only shortlisted candidates will be notified.

Job Code: Ky

PERSOLKELLY Singapore Pte Ltd | EA Licence No: 01C4394
Chan Sau Wah Kenny | EA Reg No: R1106707

More jobs available www.persolkelly.com

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#SGUnited

Meet KINN, where our properties are more than just places to stay - they're sanctuaries designed for creating meaningful connections and cherished memories within a secure, inclusive, and peaceful environment.

Our vision is to redefine hospitality as a comprehensive lifestyle experience, thoughtfully curated to everyone’s needs.

The role of the Hotel Operations Manager at KINN is pivotal in upholding the company's policies and philosophies, ensuring the financial health of each hotel, and maintaining the overall operational excellence of the three properties.

This position involves promoting KINN's values to team members and guests, overseeing financial performance, conducting regular site visits, staff management, and fostering a culture of guest satisfaction.

The Operations Manager plays a crucial role in ensuring the smooth and efficient operation of KINN's hotels.

1. Promote KINN’s Policies and Philosophies

• Engage in direct and indirect interactions with team members and guests to promote KINN's policies and philosophies, fostering a positive and inclusive environment.

2. Financial Oversight

• Review monthly financial performance for each hotel, including the approval of monthly operating expenses.
• Review and approve OTA (Online Travel Agency) commissions.
• Monitor and control CAPEX (Capital Expenditure) costs.

3. Financial Reporting:

• Prepare monthly Profit and Loss (P&L) results for each individual hotel.
• Share P&L results with Resident Managers to ensure transparency in financial expenses.

4. Site Visits and Maintenance

• Conduct weekly site visits to hotels, performing walkthroughs of both the Front and Back of the house areas.
• Ensure that hotel conditions are safe and clean at all times, addressing any concerns promptly

5. Staff Management

• Conduct interviews for all new hires, specifically approving hires for Front Office and Housekeeping Associates.
• Approve Annual Leave, Sick Leave, and Off In Lieu requests through the Payday system for hotel operations team members.
• Provide counselling and support to team members and liaise with HR on disciplinary actions and record keeping.

6. Communication and Collaboration

• Conduct monthly updates with Resident Managers regarding events, happenings, and scorecards to keep them informed and aligned.
• Collaborate closely with Resident Managers to enhance guest experiences and address feedback based on monthly guest satisfaction results from various channels.

7. Supply Chain Management

• Approve hotel material orders necessary for daily operations.
• Review all monthly invoices from suppliers and vendors, ensuring accuracy and approving them for payment.
• Liaise with the Finance Team to facilitate timely processing of payments.
• Any other duties delegated by Head of Hotel Operations & Project Development.

Requirements

• Minimum Diploma in Hospitality, or a minimum of 5 years of relevant experience in Front Office Manager or Room Division Manager.
• Proficiency in spoken and written English is essential.
• Strong knowledge in room operations.
• Demonstrated excellence in communication, problem-solving, reasoning, and motivational skills.
• Flexibility to work varying shift schedules, including nights, weekends, and holidays

Restaurant Manager

Working Days: 6 day work week, able to work on weekends & PHs

Salary: $2500-$3400

Location: Kallang

Responsibilities:

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements:

• Proven work experience as a Restaurant Manager
• Proven customer service experience as a manager
• Able to start work within short notice

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Pastry Chef

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: Depend on duty roster
Working Location: Mondrian Hotel
Salary Range: $3000 - $3500

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.

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

Karen Lee Kai En Reg No: R22108159

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Production Cook
Based in Tuas
5 Days a week
Shift work (7-430pm, 1230-10pm)
$2700-$4300

Job Responsibilities:

• Assist Sous-Chef work in daily kitchen operation
• Cook meals according to recipe
• Ensure quality and safety of cooked meals
• Supervise team of Catering Assistants
• Responsible for kitchen cleanliness and hygiene
• Others duties assigned by Sous-Chef

Job Requirements:

• Min 2 year chef experience
• Hands-on experience cooking South Asian Cuisines, Western Cuisines and Local cuisines
• WSQ Food Safety Course Level 1, if available

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

chef reponsibilities:

1.planing food daliy.

2.overseeing all kitchen operations.

3.coordinating kitchen staff.

4.creating new recipes to keep the mune fresh.

5.ensuring that all food is of excellent quality.

6.traning staff to prepare and cook all the menu items.

7.keeping in mind budget and availability of seasonal ingredients.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

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

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Job Descriptions

• The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
• The incumbent will be working closely with the Second 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 is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Job Requirement

• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred