Total 2,818 F&B / Tourism / Hospitality job vacancies in sg ensign kallang place l8 left wing

about the company

My client is seeking an experienced and passionate Restaurant Manager, for their semi-fine dining Italian restaurant, to lead their team of 30+ dedicated professionals, including floor staff and bar staff. The ideal candidate will have a strong background in hospitality management, exceptional leadership skills, and a genuine love for Italian cuisine and culture.

about the job

• Oversee the day-to-day operations of the restaurant, ensuring seamless service and exceptional guest experiences.
• Lead, motivate, and mentor a diverse team of floor staff and bar staff, fostering a culture of excellence and teamwork.
• Develop and implement standard operating procedures (SOPs) to maintain high standards of service, cleanliness, and efficiency.
• Conduct regular staff training sessions to enhance product knowledge, service skills, and upselling techniques.
• Manage inventory levels, ordering, and stock control to minimize waste and maximize profitability.
• Work closely with the Executive Chef and kitchen team to ensure smooth communication and coordination between front and back of house.
• Handle guest inquiries, feedback, and complaints in a professional and timely manner, striving to resolve issues to the guest's satisfaction.
• Monitor financial performance, analyze sales trends, and implement strategies to achieve revenue targets and control costs.
• Maintain compliance with health and safety regulations, food hygiene standards, and licensing requirements.
• Cultivate strong relationships with suppliers, vendors, and local community stakeholders to support the restaurant's success.

skills and experience required

• Proven experience in restaurant management, preferably in a semi fine-dining or upscale dining environment.
• Strong leadership abilities with the ability to inspire and motivate a large team.
• Excellent communication and interpersonal skills, with the ability to build rapport with guests and staff alike.
• Deep knowledge and appreciation of Italian cuisine, wines, and hospitality traditions.
• Exceptional organizational and multitasking abilities, with a keen eye for detail.
• Proficiency in restaurant management software and Microsoft Office suite.
• A degree or diploma in Hospitality Management or related field is preferred.

Job Descriptions:

• Receive training and perform duties in service/kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the restaurant operation by rotating on each position
• Perform cashiering duties and maintain cleanliness and general upkeep of the restaurant
• Participate in initiatives to further improve service standards and procedures
• Observe high standards of mise en place with attention to detail
• Generate daily sales report and present to company's management
• Perform stock ordering and controlling in daily basis
• Perform effective problem solving skill when neccesary
• Delivering superior food and beverage service and maximizing customer satisfaction
• Promote upselling of food and services
• Responsible for planning weekly/monthly schedule of manpower
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage industry experience
• Highly customer service oriented
• Exhibit strong leadership skills
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R23112637

EA Personnel: Nguyen Thi Phuong Thao

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

Responsibilities:

Responsible for food preparation and cooking to standard operating procedures;

Ensure smooth operations and allocation of duties within the kitchen;

Ensure that all orders are fulfilled in a timely manner and to expected standards;

Attend to kitchen-related duties stock- checking and inventory and ordering;

Practice and ensure good hygiene and housekeeping standards within the kitchen;

Ensure food is stored, prepare and presented in a safe and hygiene manner;

Uphold high standards of food quality to ensure customer satisfaction.

Requirements

Strong experience in Chinese cuisine including all varieties of noodles and rice

Profound knowledge of different kinds of beverages

Deep knowledge of every aspect of Chinese dishes

Proficient with BBQ and Chinese specialty equipment

Ability to manage numerous tasks, assign responsibilities and display high patience

Able to work night shift and split shift

Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Descriptions:

• Receive training and perform duties in service/kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the restaurant operation by rotating on each position
• Perform cashiering duties and maintain cleanliness and general upkeep of the restaurant
• Participate in initiatives to further improve service standards and procedures
• Observe high standards of mise en place with attention to detail
• Generate daily sales report and present to company's management
• Perform stock ordering and controlling in daily basis
• Perform effective problem solving skill when neccesary
• Delivering superior food and beverage service and maximizing customer satisfaction
• Promote upselling of food and services
• Responsible for planning weekly/monthly schedule of manpower
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage industry experience
• Highly customer service oriented
• Exhibit strong leadership skills
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R23112637

EA Personnel: Nguyen Thi Phuong Thao

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

We are recruiting a senior leadership for a regional hospitality group. As a CEO, you will be instrumental in driving the growth of this hospitality group and lead the organization in its strategic direction, overseeing all aspects of the company's operations, with a primary focus on driving profitability and performance across their hotels located throughout the Asia Pacific region.

You will be mainly responsible for:

Strategic Initiatives: You will be developing and executing the strategic plan and identify new market opportunities and expansion strategies to drive growth and maximize revenue potential.

Operational Performance and Excellence: You will oversee the day-to-day operations of all hotels within the company's portfolio, ensuring consistent delivery of high-quality services and experiences. This will include implementing standardized operating procedures and best practices to optimize efficiency and productivity across all hotels.

Financial Performance: You will be developing and managing the company's annual budget, ensuring alignment with strategic objectives and financial targets. This will include implementing cost-control measures and revenue optimization strategies to improve profitability and drive financial performance. You will have monitor key performance indicators and financial metrics to track the company's performance and identify areas for improvement. You will be highly involved in develop comprehensive financial plans and budgets for each hotel within the company's portfolio, taking into account revenue projections, operating expenses, capital investments, and other financial considerations. This will include overseeing the financial analysis and forecasting to identify trends, opportunities, and risks that may impact the company's financial performance. You will implement robust financial controls and monitoring systems to ensure adherence to budgetary guidelines and maximize profitability. You will utilize financial data and analytics to drive strategic decision-making and resource allocation across all aspects of the business.

Efficiency and Profitability: You will identify opportunities to streamline operations, optimize resources, and reduce costs without compromising service quality or guest satisfaction. This will include implementing standardized processes and procedures to enhance operational efficiency and productivity across all hotels, leveraging technology and automation where applicable. As a hands-on leader, you will negotiate favourable vendor contracts and procurement agreements to achieve cost savings and improve profit margins. You will monitor key performance indicators (KPIs) related to revenue generation, expense management, and profitability, implementing corrective actions as needed to achieve financial targets.

Team Management & Development: You will provide strong leadership and guidance to the executive team and hotel managers, fostering a collaborative and high-performance culture. You will promote diversity, equity, and inclusion initiatives to create a positive and inclusive work environment.

Brand Management and Marketing: You will oversee brand positioning and marketing strategies to enhance brand awareness and drive customer acquisition. You will be developing partnerships and collaborations to expand the company's reach and attract new customer segments as well as maintaining brand.

Stakeholder Relations: You will build and maintain strong relationships with stakeholders, including investors, board members, hotel owners, and industry partners. You will be a key representative for the company at industry events, conferences, and forums to enhance visibility and network with key influencers.

Strategic Expansion Management: You will be leading and overseeing all aspects of the acquisition process from due diligence to post-acquisition integration. This will include developing comprehensive business plans and financial models to evaluate the feasibility and profitability of new hotel projects, conducting market research, competitive analysis, and risk assessments. You will collaborate with internal teams and external stakeholders, including hotel owners, investors, developers, and legal advisors, to negotiate and finalize acquisition agreements and contracts. You will develop and execute transition plans to ensure a smooth and successful integration of new hotels into the company's operations, coordinating efforts across departments to achieve synergy and maximize value creation. You will make sure all objectives are aligned in terms of operational, financial, learning and development/training as well as brand equity.

Requirements:

1. You possess a bachelor’s degree in hospitality management, Business Administration, or related field; Master's degree preferred.
2. Proven experience with at least 10 years in senior executive roles within the hospitality industry, with a focus on hotel operations and management.
3. You possess strong financial acumen and experience in budgeting, forecasting, and financial analysis.
4. You are a strategic thinker with a track record of driving business growth and achieving measurable results.
5. Experience working in the Asia Pacific region and familiarity with local market dynamics and cultural nuances and ability to travel within the Asia Pacific region.

All applications will be treated in the strictest confidence. Personal data provided will be used for recruitment purposes only.

Please apply with your CV in word document format. We regret to inform that only shortlisted candidates will be notified. For other positions related to real estate, please go to https://careers.tri-cap.com.sg/.

EA Licence: 17C8777

​EA Personnel: R1109270

Job Descriptions

• Supervise, coach and ensure smooth daily operation of the Front Office operation
• Be proactive in thinking, to be able to react fast to problems, and to make sound management decisions
• Ensure that all VIP arrival rooms are checked and the amenities in the room prior the guest’s arrival
• Welcome and bid farewell to all VIP guest
• Well informed of hotel facilities and activities and be able to answer all inquiries
• Develop and maintain close business contact with house guests and to provide personalised service whenever possible
• Ensure that the lobby and the public areas are kept clean and maintained at all times
• Develop and maintain close liaison with all supporting departments and personnel through good inter- departmental/inter-personal relationship
• Compose incident reports relating to guest feedback and forward copies to various executive/department heads concerned
• Respond to emergency calls, fire alarm, power failure, computer and medical attention and co-ordinate with respective Departments and contacts
• Authorise the acceptance of traveller cheques, cash advance, rebates, paid out, refunds base on the established procedures, in the absence of the Director of Front Office/Assistant Front Office Manager
• Ensure that manual key, guest card key, and guest room security procedures are followed

Job Requirements

• Cordial and warm, enjoy interacting and engaging with guests.
• Guest centric oriented
• Competent in oral and written communication in English. Effectively multilingual would be an added advantage.
• Attention to details
• Planning and organizational ability
• Must be able to work well under stressful situations and handle challenges in a professional manner
• Willing to work on shift rotation including overnight shifts

We require Safety Coordinator that is able to

-Protray good self image

-Plan and conduct safety briefing

-Maintaining records

-Teamplayer

Plus Points

-Knowledge in Marine Industry

-Familiar with Sea and shipyard safety

-Speak English and basic Bahasa

Roles and responsibilities not limited to the above

Far East Service Centre Pte. Ltd. was established in Singapore in 2023. A one-stop circle service ecosystem has been established.

It focuses on bringing the quality products to the service, business and financial resources integration and upgrading with its platform "Belife" for middle and high-end families.

Various Bonus and Commissions are Available!!

Job Description

• Responsible for leading and managing the development, expansion of the business in hospitality industry.
• Conduct market research to identify trends, customer preferences, and other relevant information within the hospitality industry.
• Look for potential restaurants/hotels that align with the company’s objective.
• Reach out to potential restaurants and hotels via email, phone, or in-person visits to introduce yourself, explain your objectives, and propose potential collaboration ideas. Be clear about the benefits of the collaboration for both parties.
• Carefully review the contract and agreements, ensuring that you understand all terms.
• Regularly monitor and evaluate the collaboration to ensure it is achieving the desired outcomes. Gather feedback from both parties and make adjustments if needed for a successful and sustainable partnership.
• Build strong business relationships.
• Follow up with client closely.
• Other ad-hoc duties assigned.

The Ideal Candidate

• Good communication and time management skills.
• Able to work with minimum supervision.
• Proficiency in English/Mandarin Language.
• Ability to multi-task and work under timeline.
• At least 2-year related experience.

We are looking for Demi Chef / Commis Cook specializing in Asian Food, using wok to cook food for buffet line.

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

• Monitor the quality of ingredients and cooked dishes meet the hotel’s standards.
• Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage.
• Conduct quality checks on raw materials in assigned areas, ensuring proper storage, handling, and usage.
• Assist in training within department and to attend training sessions when requested.
• Keep the Chef in Charge informed about all aspects of the assigned section.
• Complete Mise en Place according to standard operating procedures and meet with the Chef in Charge daily to plan food and beverage activities.
• Assist in other food production areas as needed.
• Maintain good working relationships with your own colleagues and all other departments.
• Participate in serving guests during outside catering events as assigned.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Any other adhoc duties as and when assigned by the Management.

SUMMARY

The Sous Chef is responsible for the day to day running of his assigned kitchen. He is to ensure a professional running of his kitchen and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times. He needs to be profitability and cost conscious and needs to be responsible in the daily requisitioning of all food goods.

He has to be familiar with local requirements and sanitation regulations. He provides leadership, training and supervision on all production in his kitchen and oversees the quality and proper usage of all food related to his department throughout the hotel.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the Executive Chef in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be constantly aware of customers expectations and ever changing needs.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Co-operate with and drive forward the implementations of minimum operating. standards in all Food and Beverage kitchens through close follow up with outlet Managers.
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
• Conduct daily inspections of kitchens. Check food mise en place.
• Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former.
• Assist in the preparation and control of daily and weekly market lists.
• Conduct daily hotel tours to observe operational standards and difficulties and follow these up with the Executive Chef.
• Prepare weekly work schedule for his subordinates.
• Constantly strive to improve kitchen operating procedures.
• Be fully responsible for the labour budget of the kitchen department.
• Propose and initiate when approved, new services and products for our guests.
• Have daily guest contact and relate comments, positive or negative to the Executive Sous Chef / Chef de Cuisine.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Comply with all hygiene standard required and have necessary training with staff.
• Ensure maximum compliance to all FSS Policy and Procedure.
• To strive for improvement through daily training and continuous updating.
• To comply with relevant hotel grooming standard and ensure proper standard is followed by all subordinate
• To comply with all safety and security regulation.
• Strictly adhere to all Policy & Procedure existing in the hotel.
• Perform any other reasonable duties as required by the department head from time to time

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• To ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively
• To provide excellent customer service and management and to ensure that all your staff understands the importance of such standards
• Ensure smooth day-to-day operation of the factory
• Obtain sales target and KPIs given by the management
• Assist in planning schedule
• Promote positive work environment
• Ensuring compliance with licensing, and safety legislation/guideline
• Develop strategic and operational plans for managing execution and measuring results
• Any other duties as may be assigned by management
• Able to work night shift and split shift
• Able to work OT on weekends and public holiday
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

- MANAGE AND TRAIN NEW STAFF

- OVERSEE THE OPERATION BY HELPING RESTAURANT MANAGER ON DUTY

- CHECK INVENTORY AND ORDER SUPPLIES

- PREPARE, COOK FOOD FOR THE RESTAURANT

- CHECK HYGIENE DAILY AND PERFORM QUALITY CHECK OF INGREDIENTS

- CLEAN ALL AREAS OF THE RESTAURANT

- IN CHARGE OF WEEKLY SCHEDULING OF STAFF

-

Job Description:

• Report to Head of Marketing Communications and oversee executive/s to provide Marcom and PR support for the assigned portfolios.
• Responsible for providing strategic direction and execution of all communication materials for the assigned portfolios.
• Ensure consistent adherence to Corporate Identity guidelines of the assigned brand/s.
• Responsible for developing and maintaining content including videos & photographs of the assigned portfolios on company’s website and other owned platforms.
• Work closely with Area General Managers, Area Director of Sales & Marketing and Corporate/ Field Sales to develop new campaigns for the respective market segments.
• Recommend, use and optimize various communication platforms to engage with various audiences and market segment.
• Create various marketing materials to be used across various media platforms – offline and online. Materials includes but not limited to: brochures, EDMs, online banners, advertisements, pull up banners, gift cards, corporate gifts, in-house collaterals etc.
• Develop and execute social media strategies include content management to promote the respective properties & brand/s assigned in increased awareness and build up the followers’ community.
• Develop PR strategies & activities to build and enhance the brand values of the hotels and serviced residences under his/her charge. Activities include but not limited to; media familiarization, media enquiries, media giveaways, media events, media engagement etc.

Job Requirements:

• Minimum 3 years of experience in Marcoms with reputable hotel brands, chains or equivalent
• Experience in managing external agencies such as creative, media buy, PR and social media
• Experience in managing external vendors and partners such as printers, publishing houses etc
• Excellent in communication skills
• Proficient in MS Office tools such as Word, Excel, Outlook and PowerPoint
• Knowledge of Photoshop or similar software will be an advantage
• Knowledge of digital marketing and social media management will be an advantage
• Motivated, passionate and self-starter individual who thrive working in a fast-paced environment with demanding work schedules
• Organized, detailed-oriented and sensitive to deadlines
• Excellent interpersonal and communications skills including demonstrated poise, tact and diplomacy especially in dealing with media and senior managements.
• Ability to work independently and as a team player

Pastry Chef

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: Depend on duty roster
Working Location: Outram Park
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

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

Working Days: 5 working days ( Off day - Sunday & Monday )
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

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 two years of relevant working experiences

Chin See Min Reg No. : R22107450

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

Position: Account Executive ( Finance)
Working Location: 21 Tai Seng (HQ)
Working Hours: office hours ,depends on working schedule
Working Days: Monday - Friday
Salary Range:$3,000-$,4000

Interested applicants can also send your resume to

WA:+65 8151 4682 (Ms Angel) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

LIEW ONN KEE REG NO : R22108518

THE SUPREME HR ADVISORY EA NO:14C7279

Job Scope
Account Payable (AP)

• Process vendor invoices, petty cash reimbursement, perform 3 way matching to ensure proper documentation and prepare payments to vendors
• Coordinate with internal teams to obtain neccssary approvals for invoices.
• Attend and respond to accounts payable related enquires and matters.
  
  Account Payable (AR)
• Monitor and manage customer invoicing and receipts
• Verification of assigned outlets sales records
• Follow up on outstanding payment
• Reconcile accounts receiveable transactions and reconciling issu
  
  Closing Full Set of Accounts​​​​​​
• Prepare journal entries, adjestments and audit schedules to support

Adhoc Duties

• Provide support in various adhoc projects and tasks
• Assist in stock take
• Assist in Audit queriers
• Any other duties as assigned by Head of Finance

Requirement:

• Minimum Diploma in Accountancy
• At least 3 years accounting and finance experience

Restaurant Captain

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Outram Park
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

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 two years of relevant working experiences

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

Chef de Partie
Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Outram
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

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

Commis Chef

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Outram Park
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

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

NOX - Dine in the Dark is one of Singapore's most unique restaurants with a stellar 10-year track record by introducing you to a new world of mystery and sensation you have never experienced before through a culinary journey through taste, smell, touch and sound, in total darkness.

We are currently on the lookout for the right candidate who:

- is highly self-motivated, a trait necessary for driving the restaurant's team to consistently provide excellent, professional, yet personal service;

- is honest, committed to performance excellence & continuous performance improvement, and must display professional integrity;

- is looking to grow together with the success of the company, and on this journey of growth, mentor staff and prepare them for bigger roles and succession plans aligned with the company's growth and expansion.

He/She is responsible to:

- maximise revenue and profitability from daily customer attendance;

- be a role model and perform hosting duties to our guest, manage reservations.

- optimise cost-efficiency and effectiveness

- manage staff / labour arrangements to meet the daily operations needs of the restaurant;

- Initiate and drive training initiatives for staff with continuous performance improvement as a daily goal;

- account for the daily sales through accurate reporting as well as submission of takings;

- ensure inventory management is performed weekly (or more frequent as deemed necessary by the Restaurant Manager) to maintain accurate stock levels and eliminate wastage and/or pilferage where gaps are identified.

He/She should:

- be proficient and fluent in written and spoken English, and preferably another language;

- have relevant experience in a similar management role in a service environment;

- be proficient with the computer and common applications.

The successful candidate:

- will report directly to the Restaurant Manager;

- can expect a competitive salary commensurating with relevant experience and a stellar track record, along with attractive variable performance incentives.

The award-winning NOX- Dine in the Dark is one of Singapore's most unique restaurants with a stellar 10-year track record by introducing you to a new world of mystery and sensation you have never experienced before through a culinary journey through taste, smell, touch, and sound, in total darkness.

We are currently on the lookout for a Sous Chef who is:

· Able to setup of ingredients, the process of preparing, caring for your workstation

· Responsible for food preparation prior to cooking, including cleaning, cutting and storage

· Able to listen to advice given by Chef de Partie and Sous Chefs to perform job task following directions.

The right candidate will be responsible to:

• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation.
• Check and ensure adequate provisions of ingredients, working equipment, inventory count, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers.
• Assist to ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Assist to ensure that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.

The candidate should also be:

• Able to communicate in English Language
• Cooking and sanitary knowledge
• Must be able to work on weekends and public holidays

The successful candidate can expect a competitive salary package that commensurate with relevant experience and a stellar track record, along with attractive variable performance incentives.Job Description

OUE Restaurants is launching an exciting nightlife and culinary destination in the 4th quarter of 2023, and we are building a team of like-minded individuals who believe in creating experiences and meaningful connections. Located in the heart of the Central Business District of Singapore and perched at the roof-top of one of the city’s iconic skyscrapers, the venue will present 2 concepts across 3 levels and will operate from lunch time till late night.

HighHouse - Transcendent day-to-night nightlife and culinary destination

NOVA - Singapore's Highest Rooftop Bar

Nearest MRT: Raffles Place MRT | Tuesdays to Saturdays | Night Shift Hours

DUTIES & RESPONSIBILITIES

To execute and cook with perfection according to the Executive Chef’s recipes and specifications.

Preparing given menus by the Executive Chef in collaboration with the restaurant team.

Ability to execute different cooking methods, processes and techniques with a wide usage of ingredients and equipment.

Maintaining consistency in the dishes that have been cooked.

To ensure the quality of raw ingredient use is in line with guidelines, ensuring that there are sufficient produce and ingredient supplies in the station.

To provide input in the presentation of dishes and optimize all kitchen processes with attention to speed and quality.

To enforce strict hygiene, sanitation and health standards set up the management.

Skills, Qualifications & Experience

1. Previous work experience a Chef de Partie with relevant kitchen cooking experience

2. Ability to multitask and work under pressure

3. Culinary science qualification preferred, a combination of practical experience and education will be considered as an alternative

Life is better with a healthy and delicious ice cream. That’s why we have developed the unparalleled YOLÉ 0% sugar added, a unique recipe with the finest ingredients from Spain to perfect an ice cream that is full of taste, with 0% sugar added. At YOLE, quality is always at the top priority creating great tasting ice cream recipes.

RESPONSIBILITIES

• Manage and control the entire functions of the store operations
• Responsible for the business performance of the store
• Responsible for the cleanliness of the store;
• Conduct interview and hiring for part time service crew
• In charge of attendance scheduling, planning and payroll of the store
• Coordinating and maintaining store serviceability and manpower needs
• Responsible for the training and competencies of the entire store
• Periodically review the store employees’ performance as and when required
• Liaise with vendors on all general matters;
• Providing feedback to the Managers on any improvement related matters
• Support and execute development and improvement projects
• Perform any other ad-hoc duties assigned;

SKILLS

• Diploma in Hospitality / F&B or related major;
• At least 5 years of experience in supervisor, assistant manager or manager level in F&B or other service industry
• Able to handle high pressure scenarios;
• Good interpersonal and customer-centric skills;
• Dynamic and sales driven
• Inspire and motivate store employees achieve the highest level of service attitude and personal performance.

OFFER

• Contract with the company
• Long service cash award starting from your first year.
• Profits incentives based on store targets
• 17 days Annual Leave + 11 Days Public holidays: Total of 21 days paid leave
• S$200 medical reimbursement and all other consultation fees reimbursement each year
• Staff discounts
• Free yogurt on weekends/PH
• Good Career advancement
• Friendly working environment

QA Assistant Manager / Manager

Working days: 5 days work week
Working hours: 8.30am - 5.30pm
Salary: $4400 - $6000
Location: Senoko

Responsibilities

• Overseeing the operation and whole function of QAQC department
• Establish, review and continuous improvement for Food Safety Management System (SFA Regulations / FSSC 22000 / HALAL / Customers’ requirement) and documentation.
• To lead the QAQC team towards managing, maintaining and food safety management system.
• Review and improve working procedure/criteria for manufacturing processes.
• Overseeing in export country registration, review of importing countries requirement and liaising with regulatory agencies.
• Assisting in laboratory set-up / Overview external lab testing Parameter
• Study the export /import, rule and regulation of the country
• Main point of contact for Government regulatory agencies and certification bodies.
• Any ad-hoc tasks assigned by superior

Karen Lee Kai En Reg No: R22108159

The Supreme Hr Advisory Pte Ltd EA No: 14C7279