Total 2,027 F&B / Tourism / Hospitality job vacancies in sg office robinson road

Job Description

• Achievement of Club's budget on banquet sales
• Achieve maximum profitability and overall success by controlling costs and quality of service
• Participate in sales and marketing activities including sales calls and club events
• Participate in building up client database and increasing client retention
• Prepare proposals, confirmation and event orders as required
• Conduct site inspections for existing and new clients
• Generate weekly and monthly reports
• Participation and input towards banquet marketing activities
• Assist in preparation of forecast and actual budget function sheets
• Co-ordinate with all relevant departments to ensure smooth delivery of events
• Supervise and co-ordinate banquet set-up and service
• Provides labour costing information for Function Statements
• Supervision of weekly schedules and schedule staff as necessary to meet function needs
• Ensuring that services meet customer specifications
• Quality of meeting room set-up should be abiding by the SOP
• To work alongside the culinary and service team to ensure all arrangements are as per request
• Provide quick service for last minute changes.
• To handle customer dissatisfactions and follow-up on service recovery (where necessary)
• Express and display teamwork and good relations with co-workers and Management.
• Inspection of Meeting Room prior to guest arrival, ensuring that client specifications are met.
• Display adaptability skills and effective communication skills
• Minutes taking of dept and sub comm meetings

Job Requirement

• Diploma in Events /Hospitality/Hotel Management or equivalent
• At least 2 years' relevant experience in a similar capacity
• A good leader with excellent communication skills
• Ability to uphold good service standards at all times
• Well organised and creative nature
• Excellent communication and interpersonal skills
• Able to display a "Passion for perfection" and work in a dynamic environment
• Proficient in Microsoft applications

Job Descriptions

• Washes, stacks, sorts, and stores dishes, glassware, utensils, and cookware.
• Maintains a clean kitchen and keeps dish area organized and free of clutter.
• Sets up dish stations, including dishwashing machines and sinks.
• Maintains clean, dry floors throughout the shift.
• Cleans and sanitizes storage areas, including freezers and refrigerators.
• Assists in storing food deliveries.
• Monitors trash cans throughout shift, making sure to removes full trashcans and boxes as needed and at the end of each shift.
• Maintains the cleanliness of dry storage areas and the organization of storage shelves.
• Assists in food prep and any other duties set forth or requested by the chef and other managers as needed.
• Follows sanitation and cleaning procedures.
• Ensures that dishwashers are in working order and reports problems as they arise.
• Assists with closing, including aiding in the sanitation of cooking and food preparation stations.

Job Requirements

• No requirement

Benefits

• Training Opportunities
• Career Advancement
• Exposure to Korean cuisine
• Comfortable working environment in a 5-star hotel (lockers, showers, rest areas, and staff meals all provided)
• Bonus incentives (if applicable)

Working hours

• Work 6 days a week, including weekends & public holidays.
• 10.30am to 3pm / Break / 5pm to 10.30pm
• Total 10hrs / per day

The Coconut Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

Responsibilities:

• Conduct Training in the Outlet
• Conduct Orientation Classes
• Conducts random audit check in Outlets
• Develop and maintain Training material (SOPs, Operation Manual)
• Create Training video
• Preparation of training materials and collaterals for Training class
• Keep records of Training activities
• Translation of Training materials from English into Chinese (China Franchisees)
• Any other ad hoc tasks pertaining to Training Needs

Requirements:

• Possess min GCE” O” level or equivalent
• At least 2 years of working experience in the F&B industry as a Trainer
• Good in written, verbal and interpersonal communication skills.
• Bilingual
• Organized, Independent, Meticulous, Responsible and ability to meet deadlines with minimum supervision
• Resourceful and good interpersonal / communication skills
• Proficient in MS Word, Excel, PowerPoint

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

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

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

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

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

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed

Specialization in Indian Tandoor, North and South Indian Curry Items inclluding various types of bread and tiffin items. Knowledge and expereince of Asian Food an added advantage

• Create and Propose new items in the menu
• Prepare Marinations and Spices
• Cook and prepare all types of kebabs, starters, hot plate breads
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Check the quality of raw and cooked food products to ensure the standards
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment.
• Monitor the performance and ability to work closely with kitchen staff
• Ability to work on weekend and public holidays
• Ability to perform overtime whenever required at short no

We are seeking an experienced and enthusiastic Restaurant Captain / Supervisor to join our vibrant team. As a key member of our leadership group, you will be responsible for ensuring smooth daily operations and delivering an exceptional dining experience for our guests.

Key Responsibilities:

• To maintain the cleanliness of the restaurant and its restroom facilities daily
• Supervise and coordinate the activities of the service team to ensure high-quality service
• Greet and seat guests in a friendly and professional manner
• Manage reservations and table assignments
• Address guest queries and resolve complaints efficiently
• Train and mentor service staff, ensuring they adhere to restaurant standards
• Maintain communication between kitchen and service team to guarantee seamless operations
• Assist in inventory management and ordering of supplies
• Uphold health and safety standards and ensure compliance with local regulations

Requirements:

• Minimum 1 years of experience in a similar supervisory role, preferably in a fast-paced restaurant environment
• Excellent communication and interpersonal skills
• Strong leadership and team management abilities
• Passion for delivering exceptional customer service
• Ability to handle stressful situations with calm and professionalism
• Proficiency in using point-of-sale (POS) systems and basic administrative tasks
• Must be willing to work on evenings, weekends, and holidays

Benefits:

• 44-hour week / Shifts / 6 Days work
• Duty meals
• Annual leave
• Annual increment
• Monthly incentives
• Performance bonus
• Staff discounts
• Medical benefits & insurance coverage

How to Apply: Interested applicants, please send your resume or call/WhatsApp 90115714 to arrange for an interview.

Note: Only Singaporeans and Permanent Residents (PRs) should apply.

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving.

· Must be able to work night shift and split shift

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

Cha Cha Cha, Singapore's oldest Mexican Restaurant and Bar, is currently seeking an experienced Assistant Restaurant Manager to join our team and provide excellent customer service. Here are the details of the position:

Benefits:

- 44-hour workweek with 5.5 days of shifts

- Duty meals

- Annual leave

- Annual increment

- Monthly target incentives

- Performance bonus

- Staff discounts

- Medical benefits and insurance coverage

Job Description:

- Manage the restaurant in the absence of the Restaurant Manager.

- Create a positive experience for guests and co-workers.

- Handle feedback from guests and staff in a polite and effective manner.

- Assist the Restaurant Manager in training new staff to maximize performance.

- Ensure that the service team adheres to company policies, procedures, and Singapore Food Safety Agency regulations.

- Maintain excellent standards in food quality, safety, and cleanliness throughout the restaurant.

- Have an excellent knowledge of the menu and maintain presentation standards for food and drinks.

- Monitor and maintain the operating systems of the outlet.

- Plan weekly schedules.

- Handle restaurant closing and tally daily sales.

- Manage daily inventory, stock management, and purchasing.

- Perform any other duties as assigned by the reporting manager.

Requirements:

- Minimum of 5 years of experience in a similar role.

- Demonstrates a positive attitude and handles feedback well.

- Good organizational skills.

- Can-do attitude, driven, passionate about work, and a team player.

- Able to multitask and work under pressure.

How to Apply: Interested applicants, please send your resume or call/WhatsApp 90115714 to arrange for an interview.

Note: Only Singaporeans and Permanent Residents (PRs) should apply.

Join our team at Cha Cha Cha and be a part of our longstanding tradition of providing fuss-free Mexican cuisine and service to the community. We look forward to welcoming you!

Job description

2am Dessertbar - One of the City's food and drink establishments at Holland Village, the dessertbar has defined the dessert experience by pushing the boundaries between sweet and savoury with progressive, researched offerings that are delectable as they are beautiful.

Looking for enthusiastic, cheerful and motivated Senior Pastry Sous Chef to be part of our local culinary team for new outlets and existing outlets. Opportunities for growth within the company.

Responsibilities:
• Production of Chocolates, confectionaries, cakes, pastries, desserts
• Ordering of ingredients for production
• Managing junior chefs
• Able to report to upper management.
• Must be able to show leadership and lead teams.
• Must be able to do basic training of new staff
• Have high quality assurance in the production kitchen
• Oversee and ensure compliance AVA hygiene, sanitation and safety standards
• Maintain food cost margins within acceptable range
• Efficient manpower planning and rostering
• Be pro-active in meeting the company's objectives.
• Support in all aspects of sales and operational activities.
• Manage in-store merchandising and display throughout the seasons/festive

Requirements:
• Looking for highly motivated individual who is also a team player
• Minimum 3 years as a sous chef and 5 years as a chef
• Fluent in English or Mandarin: written and spoken
• Second language would be a bonus: Mandarin
• Basic computer skills preferred/POS system knowledge
• Able to work on weekends/PH
• Presentable appearance

Attractive Package/ Benefits:
• Annual leave and medical benefits apply
• Attractive staff discount
• Uniforms provided

The Operation Manager, Food and Beverage assists the Assistant Director, Food and Beverage to lead the Food and Beverage operations, by ensuring and maintaining the strategic and tactical positioning as a world class operation. The position is responsible for supervising the overall success of the day to day operations by adhering to the standards, the long term positioning as well as achieving all established KPI’s in the areas of revenue/profit, cost and expense management, quality commitment, team morale, recruitment of the best international and local talent as well as ensuring and upholding the innovative and creative reputation of the division.

Primary Responsibilities

Oversees Daily Operations and Achieves Targets

• Supervises the overall daily operation and assures highest service and product standards are met to consistently exceed guest’s dining experience expectations in any of the hotel’s Food and Beverage venues.
• Assures that all managers in Food and Beverage are aligned and follows the strategic intent as set out by the EAM, Food and Beverage.
• Walks all Food and Beverage front and back of the house areas regularly on a daily basis. Notes on any shortcomings and takes appropriate action.
• Spends majority of his time 80% in the operation.
• Daily communication with Culinary to ensure food prepared is of the agreed standard and consistent at all times.
• Ensures consistency of quality, taste, presentation, temperature of beverages served in all Food and Beverage Outlets.
• Ensures maximum creativity in all Food and Beverage presentation.
• Ensures application of procedures and regulations to team members concerning hygiene (HACCP or Food Safety)/Fire Safety/emergency procedures.
• Reviews daily financial reports.
• Shares information of operations to Assistant Director, Food and Beverage.
• Attends daily Food and Beverage Briefing, monthly Food and Beverage Meeting and other scheduled meeting for Food and Beverage department in the absence of Assistant Director, Food and Beverage.
• Maintains proper and adequate controls over purchase orders and requisitions.
• Reviews Food and Beverage Cost and ensures it is in line with budget and forecast.
• Converses with guests in restaurants and bars to solicit comments.
• Controls casual labour and overtime submitted by Managers before sending for approval.

Marketing Plan and Revenue Management

• Works closely with Assistant Director, Food and Beverage to plan business strategy and reviews ongoing action plan progress.
• Establishes an annual promotional calendar and plans menu with Assistant Director, Food and Beverage.
• Works closely with Marketing Communication on promotional strategies for the
• Food and Beverage department.
• Makes recommendations to the Management on other potential source of revenue e.g promotion etc.
• Ensures all reports generated are accurate before submission.

Management and Leadership

• Is a mentor and role model.
• Proactive, innovative with in depth Food and Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards via collaborative and enabling leadership style. Provides regular team meeting for training and arranges examinations for the team members to achieve higher standards and skills.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using various coaching styles.
• Displays cultural affinity and show empathy to all team members.
• Coaches and trains the managers to prepare them to move to the next level within 14 – 24 months.
• Reviews work performance of all colleagues to make sure that established procedures and policies are being followed.
• Enforces and upholds highest standards of discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Regularly solicits feedback from Manager on performance of individual colleagues and/or personally observes colleagues performance.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provides a level of Safety and Security for guests and colleagues.
• Leads Food and Beverage recruitment together with Executive Assistant Manager, Food and Beverage.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.

Training, Learning and Development of the Team

• Stream lines all training requirements and ensures the Managers co-ordinate all arrangements for proper execution of instructions.
• Ensures colleagues are aware of hotel rules and regulations.
• Ensures colleagues are trained on fire and safety, emergency procedures and hygiene.
• Consistently develops in self-learning and development of own skill and knowledge.

Other Responsibilites

• Develops own knowledge and skills to grow as business partner and leader.
• Ensures confidentiality of all matter.
• Performs any other duties that may be assigned by the Head of Department.
• Provides honest and fair feedback to the Executive Assistant Manager F & B / Asssitant Director, F&B.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Bachelor Degree in Food and Beverage / Hospitality Management or extensive hands on experience in similar restaurant concept.
• Minimum of 3 years of experience in similar position in the hotel or free-standing restaurant and bar environment.
• Prior work experience in Asia, Singapore or South East Asia preferred.
• Accustomed to and comfortable with media exposure.
• Strong working knowledge of Microsoft Office.
• Oral and written fluency in English and an additional language.
• Involvement in reservations and understanding of Revenue Management processes.
• Thrives in large scale operation and high volume operation.

Competencies

• Extrovert, sociable, and avid representing Food & Beverage and the Raffles brand.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Able to work and thrive within a culturally diverse environment.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Self-motivated and energetic.
• Flexible and adaptable to different working locations.
• Inspiring and people person.
• Commitment to professional values – brand conscious.
• Visionary - able to lead the team to continuous improvement.
• Innovates and set trends.
• Demonstrates sophistication, humbleness, clear personality, charisma, confidence, professional etiquette and pride.
• Builds strong rapport and coordinates approached with Executive Chef.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role:

Commis Cook

The Cook is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests. The Cook prepares dishes per guest orders, with production requirements and quality standards while maintaining a safe and sanitary work environment.

What you will do:

• Prepare mise en place with care and attention to detail.
• Package food products for takeaway, ensuring quality and presentation.
• Maintain a clean and organized workspace at the throughout the shift.
• Engage in the daily operations of the kitchen, executing tasks according to the staff roster.
• Assist in inventory and supply management, contributing to a well-stocked and efficient kitchen.
• Exercise portion control and minimize waste by using ingredients and equipment effectively.
• Follow crisis response and recovery protocols in line with business continuity policies.
• Uphold our high standards of personal, food, and beverage hygiene.
• Adhere to our food waste management SOPs.
• Comply with Workplace Safety and Health (WSH) policies and procedures.

What you bring:

• Minimum of 1 year of culinary experience, preferably in a luxury hotel or Michelin restaurant.
• Skilled in building and maintaining relationships across departments and with guests.
• The ability to multitask and prioritize is also essential for this position.
• Adaptable to working in a fast-paced environment and be attentive.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays"

· $2,200 per month

· Bugis

· 6 Days (9:00am to 9:00pm

Your Responsibilities: -

We are currently seeking a reliable and hardworking individual to join our kitchen team as a Kitchen Helper. As a Kitchen Helper, you will play a crucial role in supporting our kitchen staff and ensuring smooth operations.

- Assist in food preparation, including peeling fruits, maintaining high standards in quality and presentation, and adhering to food preparation checklists.

- Cashiering

- Clean and maintain kitchen equipment, utensils, and work areas.

- Wash dishes, pots, and pans.

- Stock and organize inventory, including food supplies and kitchen tools.

- Collaborate with colleagues to ensure efficient kitchen operations.

- Adhere strictly to food safety handling protocols and personal hygiene procedures, promptly report any issues to management.

- Perform any other tasks assigned by kitchen supervisors or managers.

Job Requirement:

• Have experience in Kitchen Helper is a bonus
• Students / Part Timer are welcome

Benefits:

• Inclusive of one meal per day

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role:

Commis Cook

The Cook is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests. The Cook prepares dishes per guest orders, with production requirements and quality standards while maintaining a safe and sanitary work environment.

What you will do:

• Prepare mise en place with care and attention to detail.
• Package food products for takeaway, ensuring quality and presentation.
• Maintain a clean and organized workspace at the throughout the shift.
• Engage in the daily operations of the kitchen, executing tasks according to the staff roster.
• Assist in inventory and supply management, contributing to a well-stocked and efficient kitchen.
• Exercise portion control and minimize waste by using ingredients and equipment effectively.
• Follow crisis response and recovery protocols in line with business continuity policies.
• Uphold our high standards of personal, food, and beverage hygiene.
• Adhere to our food waste management SOPs.
• Comply with Workplace Safety and Health (WSH) policies and procedures.

What you bring:

• Minimum of 1 year of culinary experience, preferably in a luxury hotel or Michelin Japanese restaurant.
• Skilled in building and maintaining relationships across departments and with guests.
• The ability to multitask and prioritize is also essential for this position.
• Adaptable to working in a fast-paced environment and be attentive.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating & split shift basis, including weekends, and holidays"

We are seeking for a Roast Chef （烧腊头手）

Reporting to our Group Executive Chef, you will be responsible for producing all items on our menu.

• Produce items relating to the menu to the Executive Chef instructions and standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Che for another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Ensure a close professional working relationship with other members of staff at all times.
• Ensure the kitchen is secure, clean and safe before going off shift.
• Produce recipes and costing in conjunction with the Executive Chef, assisting to maintain that monthly profit margins are met.

Requirements:

Minimum of 2 years of chef experience specifically in the roast department.

Before submitting your resume, kindly take note to include the following information or it will not be considered:

• Current and expected salary (please separate base salary from any allowances/ bonuses/ etc.)
• Relevant experience and references (if available)

The Sultan Hotel

Front Office Guest Service Officer (Full Time)

• 5-day work week, including rotating weekends and public holidays (off days for public holidays will be provided in lieu)
• Rotating 8-hour shifts

Responsibilities

• Registering all hotel guests and maintaining accurate cashier shifts
• Communicating and assisting hotel guests with all requests and needs
• Communicating with different departments to service guest requests
• Ensuring smooth running of front desk operations during shift
• Ensuring smooth transition between front office shifts
• Abidance by Standard Operation Procedures (SOPs)
• Maintaining and improving all aspects of hotel guest relations
• Maintaining the integrity of the hotel’s image

Job Benefits

FULL TIME (upon confirmation)

• Competitive base salary
• Monthly meal allowance
• Profit-sharing scheme eligibility ($100 - $500 per month when in force)
• Medical allowance
• Paid Annual Leave from 10 days
• Friendly and warm work environment

Applicant Requirements

• An excellent command of the English language is a must
• Applicants must be willing to work public holidays and weekends (with off days provided in lieu for public holidays)
• Applicant should be disciplined, service and people-oriented, and be comfortable interacting with an international clientele

Demi Chef - responsible for light cookery duties in the kitchen. Daily duties also includes cleaning the kitchen area, washing dishes and utensils and ensuring ingredients inventory required to run the kitchen efficiently. Observe & ensure health and safety procedures at all times.

Junior Chef - Day to day duties include preparation of baked goods, cakes, desserts and meal preparations, rotating stock and receiving deliveries.

Candidates who perform well in this position are passionate in pastry arts with a proven ability to follow recipes and instructions accurately. Organizational and time management skills are also valuable assets to the job.

SOUS CHEF

Job Description & Requirements

Sous Chef Job Responsibilities:

• Directs food preparation.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Sous Chef Skills / Qualifications:

• Knowledge of various cooking methods, ingredients, and procedures
• Management skills
• Familiarity with industry’s best practices
• Leadership
• Creativity
• Hand-eye coordination
• Time-management skills
• Decision making
• Handles pressure
• Deals with uncertainty

Education and Experience Requirements:

• High school diploma or equivalent
• Formal culinary training can be helpful
• Kitchen experience

Job Description & Requirements

• Training and management of floor staff
• Managing of reservations and event planning
• Ensure impeccable hygiene standard in front of house area
• Ensure the accountability of the beverage
• Ensure the sales margin and cost
• Work with Sous Chef in regards to managing of the restaurant

What’s the job?

Responsible for supporting the Sous Chef / Pastry Chef / Executive Pastry Chef in managing the daily productions, preparation and presentation of pastry, dessert and sweet related dishes for all day dining restaurant, banquet functions, Club Lounge, Lobby Lounge Afternoon Tea (inclusive of cake sales and guests’ special / VIP amenities, outside catering and Christmas festive takeaways), monitor and delegating job duties for junior colleagues. Control food costing while ensuring quality is maintained or improved.

Your day-to-day

• Administers and adhere HACCP policies and procedures within the hotel
• Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
• Ensure the consistency in the preparation of all dessert items for Banquet / Buffet/ Club Lounge/ Afternoon Tea / Festive menus according to hotel recipes and standards
• Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
• Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
• Work with your superiors and plan appropriate manning level, ensuring effective utilization of manpower and labour cost
• Actively share with superiors the conduct and work performances of junior colleagues; ideas and opinions
• Ensure new colleagues/ trainees are properly trained, provide guidance and support when needed
• Liaise daily with outlet chefs to keep effective communications regarding guests’ feedbacks
• Able to provide professional, friendly and proactive guest service while supporting fellow colleagues

What we need from you

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 3 years’ related experience as a chef including in 1 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen
• Oral and written fluency in English
• Aid in menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge
• Commitment to work rotating shifts, weekends and public holidays
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Outgoing and people oriented
• Motivator and confident in problem handling
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company
• Proficient in Excel and Microsoft word
• Look smart – wear your uniform with pride

Roles and responsibilities

1. Perform account receivable reconciliations and commission invoice
2. Monitor receipts from customers and perform bank clearing in our books.
3. Research and resolve payment discrepancies
4. Handle daily routine accounting related duties
5. Ensure compliance with relevant statutory, regulations as well as corporate policies
6. Liaising with Auditors
7. Other adhoc duties as assigned

Requirement:

• Minimum diploma in Finance and Accounting, accountancy or equivalent professional qualification
• 2 years’ experience in Accounts Receivable
• Proficient in Microsoft office, especially in Excel
• Self-motivated, resourceful and able to work under pressure to meet deadlines
• Meticulous, strong analytical, problem-solving skills, organizational skills and have an eye for details.

• Follow food and beverage safety and hygiene policies and procedures.
• Implement operations for service excellence.
• Interact with and serve food and beverage guests.
• Process payments.
• Project a positive and professional image.
• Provide counter/take-away service.
• Provide go-the-extra-mile service.
• Provide safety and security for guests.
• Respond to service challenges.
• Solve problems and make decisions at operations level.
• Use essential features of a computer.
• Use primary functions and applications of a tablet computer.

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Job Objectives

The Operations Manager is responsible for overseeing the day-to-day operations of the Club, ensuring efficiency, productivity, and profitability. This role involves managing staff, optimizing processes, and implementing strategies to improve operational performance. The Operations Manager works closely with Director of Food and Beverage to align operational activities with the Club’s goals and objectives. Deputized the duty of the Director of Food and Beverage in his absence.

Job Descriptions

Operational Management:

• Oversee and manage the daily operations of the Club, ensuring smooth and efficient functioning.
• Develop and implement operational policies and procedures to improve productivity and efficiency.
• Monitor and analyze key performance indicators (KPIs) to identify areas for improvement.
• Report to Senior Management on the weekly progress with regards to the Sales KPIs.
• Coordinate and supervise the work of various departments to ensure seamless operations.
• Take charge of all curated events for members by the Director of Food and Beverage to ensure the participation and execution are given to drive the success of the events.

Staff Management:

• Recruit, train, and manage a team of employees, fostering a positive and productive work environment.
• Conduct regular performance reviews, provide feedback, and implement development plans for staff.
• Ensure that staff adhere to company policies and procedures, and maintain high standards of quality and service.
• Address and resolve any issues or conflicts that arise within the team.

Process Optimization:

• Identify and implement process improvements to streamline operations and reduce costs.
• Utilize data and analytics to monitor performance and make informed decisions.
• Implement and manage systems and tools to enhance operational efficiency.
• Continuously evaluate and update operational processes to keep pace with industry trends and best practices.

Financial Management:

• Develop and manage the operational budget ensuring cost control and maximizing profitability.
• Monitor expenses and implement cost-saving measures where possible.
• Prepare financial reports and forecasts for senior management.
• Oversee procurement and inventory management to ensure optimal stock levels and cost efficiency.

Customer Service:

• Ensure that customer service standards are consistently met or exceeded.
• Address customer complaints and feedback in a timely and effective manner.
• Implement customer service initiatives to enhance the customer experience.
• Monitor customer satisfaction levels and make improvements as necessary.

Compliance and Safety:

• Ensure compliance with all relevant regulations, laws, and industry standards.
• Implement and enforce health and safety policies and procedures to create a safe working environment.
• Conduct regular audits and inspections to identify and mitigate potential risks.
• Ensure that all staff are trained in and adhere to safety protocols.

Strategic Planning:

• Work with senior management to develop and execute operational strategies that align with the company’s goals.
• Participate in long-term planning and contribute to the overall strategic direction of the organization.
• Identify new business opportunities and potential areas for growth.
• Lead or participate in cross-functional projects and initiatives.

Qualifications & Experience:

• Degree or Diploma in Hospitality Management or equivalent
• At least 5 years' relevant experience in a similar capacity
• Proven experience handling multiple outlets in a similar capacity in a large scale F&B Operation.
• A good leader with excellent communication skills
• Ability to uphold good service standards at all times
• Strong leadership and management skills.
• Excellent organizational and multitasking abilities.
• Analytical mindset with strong problem-solving skills.
• Proficiency in using operational management software and tools.
• Excellent communication and interpersonal skills.
• Financial acumen and budgeting experience.

Personal Attributes

• Results-driven and proactive.
• Detail-oriented and committed to excellence.
• Adaptable and able to thrive in a fast-paced environment.
• Strong decision-making capabilities.
• May require working extended hours, including evenings and weekends, depending on operational needs.
• By excelling in this role, the Operations Manager will ensure that the organization runs efficiently, meets its goals, and delivers high-quality service to its members and guests
• 5-day work week (Inclusive of weekend/public holidays)