Total 2,028 F&B / Tourism / Hospitality job vacancies in sg office robinson road

Brief description of the Restaurant

Le Bistrot Du Sommelier is the quintessence of the Cuisine Bourgeoise (Bourgeois Cuisine), plates must be generous and slow cooking is a priority.

We strive to introduce you to the world of natural wines, wines produced from organic or biodynamic grapes with very little intervention from the winemaker.

Our wine list brings you an unusual selection from small producers.

Job Descriptions

• Assist chef with food prep tasks like chopping, peeling, and marinating.
• Help with cooking simple dishes under the supervision of chef.
• Ensure all kitchen tools and equipment are cleaned and stored properly.
• Maintain a clean and organised kitchen, ensuring compliance with health and safety regulations.

Job Requirements

• No requirement

Working hours

• 5 working days
• 11:30am - 2:30pm and 6:00pm - 10:30pm

Demonstrate Good knowledge of Prata Dough

preparation and flipping of dough for Pratas.

Able to work in a Prata Shop.

Able to work independently and coach Junior chefs.

Lead, mentor and manage the kitchen team.

Ensure food quality is of high quality.

Manage inventory of stock and order raw materials.

stock control and waste management

Prepare culinary dishes and meals as per orders requested by servers and ensure that it is ready and served at the right time.

Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes.

Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

Organising Duty roster for staff.

Practice good kitchen hygiene.

Able to work weekends and public holidays.

Accommodation & Meal provided

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Marketing Manager to join our team!

As a Marketing Manager, we rely on you to:

• Develop and execute the marketing plan to activate restaurants and bars, coordinating and executing local store marketing tactics in partnership with each restaurant and bar
• Local store marketing plans will include community outreach, pursuing strategic local partnerships, executing local events, developing in-store collaterals and other marketing assets such as photography, to achieve sales and traffic targets for each restaurant
• Take the lead on creating successful launch plans for new restaurant openings if any
• Create and spot opportunities for key calendar/topical moments working with credible, brand-relevant partners that drive brand positioning and commercial objectives
• Working closely with the restaurants and bars to produce a dynamic, yet well-balanced calendar of quality, culturally relevant and ensure our events are inspiring and well attended
• Collaborate on a content strategy to amplify beyond the event attendees, to raise the profile the restaurants & bars
• Measure the effectiveness of individual local store marketing tactics and community partnerships to accurately determine top line sales impact and ROI
• Identifies and establishes distribution and marketing channels as well as database acquisition and maintenance that support or strengthen the restaurant/bar’s goals including top line sales, or access to new, high value loyalty members and customers
• Actively supports hotel related programs including training and CSR

Brief description of the Restaurant

Le Bistrot Du Sommelier is the quintessence of the Cuisine Bourgeoise (Bourgeois Cuisine), plates must be generous and slow cooking is a priority.

We strive to introduce you to the world of natural wines, wines produced from organic or biodynamic grapes with very little intervention from the winemaker.

Our wine list brings you an unusual selection from small producers.

Job Descriptions

• Take guest orders and serve food and beverage to guests according to SOPs
• Ensure high standard of cleanliness and hygiene in the work area
• Perform basic cashiering duties as required
• Assist the supervisor to ensure careful management of stocks and inventory as per allocated duties
• Ensure general upkeep of the restaurant and report to superiors as required for follow up
• Carry out opening duties for the service preparation and closing duties as required and assigned
• Ensure all table set up and service is carried out as per the operating procedures
• To build excellent rapport with the guests

Job Requirements

• No requirement

Working hours

• 5 working days
• 11:30am - 2:30pm and 6:00pm - 10:30pm

The main responsibilities and tasks of an Assistant Security Manager are as listed below, but not limited to these:

• Perform checks on operational needs and administer new procedures for strict compliance.
• Plan roster for security personnel in a cost-effective manner.
• Assist in handling of unusual situations such as thefts, suicides, staff / guests incidents, fire or safety hazards.
• Ensure all security personnel are fully briefed on major events of the hotel.
• Implement strict discipline on non-performers and liaise directly with HR Department for appropriate actions.
• Take statements and record of all incidents occurred in the hotel and follow up with insurance if it is necessary.
• Keep abreast of the current local laws and regulations to enforce compliance.
• Conduct orientation to new colleagues on Safety & Security.
• Carry out any other duties as and when assigned by the immediate superior and the Management of the Hotel.

Qualifications:

• Possess a Diploma in Business Management with relevant security licence
• At least 5 years of similar experience in hotels
• Company Emergency Response Team (CERT) Certificate
• Possess occupational CPR and AED Cert
• Basic Fire Fighting skills
• First Aid Management
• Knowledge in Fire Prevention & Protection of Building
• Able to work shift hours, public holidays and weekends

Responsibilities:

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

Requirements:

• Bachelor’s Degree or Diploma in Hospitality Management
• Minimum 2-3 years of relevant experience in a similar capacity (with hotel experience as an advantage)
• Additional certification(s) in Food & Beverage will be an advantage
• Good communication skills
• Strong leadership and interpersonal skills
• Ability to work independently
• With a positive attitude and a team player
• Only open to local/PR/LTVP

About us

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

About Publico Ristorante

"PUBLICO," is best described as Singapore’s destination gourmet playground for Italian food, drinks, entertainment and lifestyle. Composed of an eat-in or grab-n-go morning, lunch and daytime gourmet delicatessen that then transforms into an Italian Aperitivo vintage cocktail bar and decadent dessert bar every evening, this Restaurant and Bar brings something to Singapore that the city has not yet seen.

Your day to day

To provide an appropriate welcome at the restaurants for guests and potential guests, maximizing their dining experience using technical and individual social skills.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Financial Returns

• Supervise cash handling and banking procedures
• Does the Cashering Job during busy hours and cash closing procedures.
• Prepare daily banking and cash flow reports
• Deal with irregular payments
• Work with superior in the preparation and management of the department’s budget and is aware of financial targets
• Recycles where-ever possible and enforces cost saving measures to staff

Guest Experience

• Meet and greet all guests, and potential guests, at the front of the Restaurant by ensuring the following:
• Ensure restaurant operating equipment is clean and in working order
• Ensure the restaurant is ready to receive guests prior to opening and that tables are ready in line with opening standards
• Maintaining impeccable uniform and personal presentation standards in accordance with hotel policy
• Welcoming guests to the Restaurant, by using the Restaurant name
• Inquiring if they have a reservation on the reservation system, if nothing guide them to the available seat in the restaurant.
• Creating a reservation for them with their dining preferences if they do not and noting it in the reservation system
• Be attentive to guests and resolve their complaints where possible, reporting all incidents to your Supervisor/Assistant Manager.
• Escort guests to their preferred table or reserved table and seat guests according to restaurant standards
• Maintain responsibility of cleanliness of hostess stations
• Maintain responsibility of cleanliness of all menus and drink menus
• Maintain detailed knowledge of menu, including daily specials
• Ensure tables are cleared quietly and efficiently
• Carry food and beverage trays in a safe manner to minimize breakages
• Take telephone bookings and document in the Reservation book/Reservation System according to restaurant standards
• Complete dockets accurately and clearly
• Maintain current information on all general activities of the hotel

People

• Assist with food & beverage service

Responsible Business

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements
• Guest recognition- Keep track of the regular guests and provide them with extra attentive service.
• Assist Supervisor in planning the manpower/rostering exercise if required.
• Perform other duties as assigned.

What we need from you

High School or Vocational Certificate in Hotel Management, Food & Beverage, or related field, with 1 year of related experience or an equivalent combination of education and experience. Obtained alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

• Diploma/Degree in Hotel/Hospitality with reputed School would be an advantage.
• Working experience in a restaurant with high volume
• Positive attitude with a passion for service & a ready smile
• Wiliness to learn new and innovative ideas for food and service
• Able to think out of the box in difficult and challenged situations.
• For Individuals with a serious passion in F&B
• Positive working attitude and a ready smile

What we offer

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:

• 5-days work week
• Duty Meal
• Uniforms/ Laundry Services
• Midnight Transportation
• Birthday Off
• Learning and Development Opportunities
• Flexi Benefit
• Insurance Coverage
• 50% F&B discount at Hotel’s selected Restaurant
• Special Employee rate at all IHG Hotels worldwide

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow. And because the InterContinental Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6000 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to the InterContinental Hotels & Resorts brand and IHG and we’ll make sure you’ll have room to be yourself. Find out more about joining us today by going to careers.ihg.com

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today and let's #GoFurtherTogether.

Have passion in the F&B industry but lack the experience?

No worries, as FULL training will be provided to you if you join our client as a Management Trainee.

During the first 12 months of Management Trainee program, you will be train to equip yourself with the knowledge and skills required to perform your optimum best in the F&B industry.

Within this 12 months with our client, you will be provided with:

· Detailed and comprehensive training in all aspects of the restaurant operation and management skills

· A hands-on experience to learn the technical skills and soft skills required to lead and motivate a team

· Career progression and endless learning opportunities

Attractive Benefits Include:

· Additional bonus

· Annual Leaves

· Complimentary staff meals prepared by our Head Chefs

· Group staff discount

· Festive gifts

· Birthday cake

· Dental benefits, medical benefits, etc..

*5-6 Day work week*

Work locations: Islandwide

If you enjoy a fun & fast-paced environment, apply now!!

A Kiosk Assistant is a frontline service position, responsible for providing customer service and selling food and beverage products and retail merchandise to customers at a Kiosk located in the MBS SkyPark (level 56).

Typical job duties may include:

• Greeting customers and taking orders accurately and efficiently
• Preparing and serving food and beverages in a timely and hygienic manner, following all food safety regulations and procedures
• Handling cash and credit card transactions accurately and in accordance with company policies
• Maintaining cleanliness and hygiene standards of the kiosk and its equipment
• Restocking food and beverage inventory as needed
• Ensuring that all food and beverage products are fresh and properly stored
• Patiently waiting in the Providing excellent customer service, addressing any questions or concerns customers may have
• Maintaining a positive attitude and promoting the company's products and brand

To be successful in this role, candidates typically need to have a high school diploma or equivalent, with some experience in the food and beverage industry preferred. A certificate from WSQ Basic Food Hygiene Course / Food Safety Course would be valued, but not a must. Strong communication and customer service skills, as well as attention to detail and ability to multitask, are also essential. Additionally, candidates must be able to work in a fast-paced environment, stand for long periods of time, and have the ability to lift heavy items. Basic math and cash-handling skills are also necessary.

• Ensuring that all food is of excellent quality and served in a timely manner.
• Servcing
• preparation food
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.

Responsibilities:

Assist in food preparation, including measuring ingredients and following recipes.

Maintain cleanliness and organization in the kitchen area.

Wash dishes, utensils, and cooking equipment.

Support chefs and kitchen staff in daily tasks to ensure smooth operations.

Adhere to food safety and hygiene standards.

Monitor and replenish kitchen supplies as needed.

Assist in receiving and storing deliveries.

Collaborate with team members to maintain a positive and efficient work environment.Follow instructions and perform tasks with attention to detail.

Requirements:

Previous experience in a kitchen or food service environment is a plus.

Basic understanding of food safety guidelines.

Ability to work in a fast-paced environment and handle multiple tasks.

Strong communication and teamwork skills.

Willingness to learn and take direction from chefs and supervisors.

Roles & Responsibilities

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and split shift
• Must be able to work extra hours if needed

Chef De Partie

$2500-$3300

5.5 working days

Benefits:

• Employee discount

• Performance bonus

Location: Tanglin Rd

Responsibilities:

• Preparing specific food items and meal components at your station.

• Following directions provided by the head chef.

• Collaborating with the rest of the culinary team to ensure high-quality food and service.

• Keeping your area of the kitchen safe and sanitary.

• Stocktaking and ordering supplies for your station.

• Improving your food preparation methods based on feedback.

Requirements:

• Qualification from a culinary school.

• Similar working experience

EA Name: MANPOWER ACCESS PTE LTD

EA License No: 13C6854

EA Personnel Name: Teo Zhi Wee

EA Personnel Registration No: R22103947

Your Role

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Plan orders of equipment or ingredients according to identified shortages
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates

What Do We Want

• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen process

Only shortlisted candidate will be notified via email for an interview invitation

kitchen chef and supervioser.

handle all the food preparations and stock checking.

manage all kitchen staff.

suppiler ordering and check stock.

able to follow recipe

chinese cooked food stall looking for full time or part time hawker assistant

12pm - 8pm

off every Wednesday

Weekly pay scheme

CPF contribution upon confirmation

Full time position 1

12pm - 8pm

$750/week

Full time position 2

2pm - 8pm

$540/week

Part timers

4pm - 8pm

$300/week

food preparation

taking of orders

serving food

basic cleaning

● Overall responsible for daily operations in kitchen, food storage and dishwashing area.

● Assist in customer service, service duties when necessary

● Maintain stock inventory and ordering.

● Maintain equipment and arrange for equipment repairs and maintenance.

● Assist in new menu creation and improvement.

● Assist in writing Standard Operating Procedures (SOP).

● Responsible for training new chefs according to SOP.

● Improve LEAN system within the company.

● Improve 5S Housekeeping system within the company.

● Providing highest quality standard in customer service and 5S housekeeping.

● Work as a TEAM (Together Everyone Achieve More).

● Ensure strict adherence to food safety according to SFA food hygiene and practices.

● Assist and report to Management.

Roles & Responsibilities

Responsibilities:

• Prepare and assemble ingredients to use in cooking
• Prepare high-quality meals and food items according to company recipes
• Makes adjustments on food preparation to accommodate customers specific request such as special diet or allergies.
• Ensure great presentation by dressing dishes before they are served
• Ensure all food and other items are stored properly
• Keep a sanitized and orderly environment in the kitchen
• Check quality of ingredients
• Monitor stock and place orders when there are shortages
• Keep records and accounts of food purchases
• Minimize food wastage
• Able to assist additional duties as requested by Superior and Management as and when required.

Requirement:

• Little or no experience required
• Knowledge of various cooking procedures and methods
• Good communication skills
• Ability to work in a team
• Calm demeanour to work in a high-stress, fast-paced environment
• Ability to work flexible hours, and work on weekends & public holidays

Benefits:

Annual Wage Supplement + Variable Bonus

Work Allowances

Staff Discount

Sales Incentive

Assist and support management and the leadership team with handling and resolving Human Resources issues. Assist employees with internal and external transfer requests and procedures. Monitor and assist managers/supervisors with hiring processes and issues. Create and maintain new hire and personnel files and enter them into Human Resources Information Systems. Assist with orientation of new employees. Monitor all hiring and recruitment processes for compliance with all local laws and company policies and standards. Ensure accurate maintenance of all employee records and files. Support processing and maintenance of payroll records in accordance with policies and procedures, as necessary. Inform Human Resources management of issues related to employee relations within the division or property. Create and maintain filing systems. Generate Human Resources data reports as necessary. Serve as Human Resources subject matter expert and participate on project teams. Train new hires on Human Resources processes, programs, policies, information systems, etc.

Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

You will be responsible for running a section and be able to effectively supervise the junior members of the front of house team. Attention to detail will be crucial to ensure consistency of service and a keen desire to coach staff to enhance their knowledge and confidence will be key attributes.

Your responsibilities include:

• Guaranteeing the highest level of guest satisfaction and ensuring each guest receives a great experience every time
• Discovering the desire of our guests and therefore maximising sales opportunities
• To have a good knowledge of all the dishes and of the menus
• To participate in service and be aware of how the role affects the smooth running of the restaurant
• Demonstrate promptness, anticipation, and organisation to deal with the different aspects of the position
• If dishes require tableside preparation or presentation, you will be required to perform these duties
• Checking back on guests showing interest and care
• Clearing tables during and after meals and processing guest payments
• To help our guests in any way possible
• To record any losses through spoilage or waste and report to the Head Waiter immediately
• To take care of all equipment given to you, and report any loss or damage
• Be willing to help wherever possible and to understand the flexibility required when business levels peak and trough, to deliver the best possible service

We are looking for:

• Individuals who are passionate about delivering the highest levels of service with a desire to learn and work hard
• Experience in a fine dining setting will be advantageous for the role
• Individuals who place a high emphasis on being well-groomed and possesses good communication skills
• Team players in a upbeat, fast-paced working environment
• Those who are keen to progress their career in fine-dining and French cuisine

Benefits:

We have always believed in recognition wherever possible. Often, these recognitions come in the form of Monthly Sales Incentives, as well as privileges such as medical and insurance coverage, employee dining discounts across our venues, and birthday celebrations.

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

instagram.com/tlbg.openarms

https://www.lobehold.com/

Analyse sales and profit performance and make recommendations for improvement.

- Assist OM and DH in all outlet administration matters, including arranging for staff interviews.

- Coordination of new outlet renovation works.

- Coordination of existing outlets operation matters, including rostering and personnel matters.

- Assist to prepare training materials for outlet staff training.

- Checking of staff attendance sheets.

- Prepare computation for profit sharing and estimated profit and loss reports.

- Any other outlet projects as may be assigned.

- Checking of daily sales reports.

- Preparation of all operational and personnel reports, including posters, price lists, and POS.

- Assist in marketing collaterals and festive celebrations.

Roles and responsibilities:

• Responsible for preparing Japanese cuisine.
• Prepare ingredients, sauces, stocks, and mise en place for Sushi Counter and fish filleting.
• Help maintain smooth kitchen operations.
• Aid in planning and executing new menus, including research, costing, and photo-shooting.
• Maintain cleanliness and ensure kitchen equipment is in good condition.
• Manage proper food storage, budgeting food costs, wastage, and inventory.

Requirements:

• Minimum 2-3 years of experience in Japanese cuisine.
• Customer-oriented with good communication skills to maintain a positive relationship
• Collaborative mindset and team player.

As a Duty Manager, you will assist the Department Head in the daily operations of Front Office, deliver service excellence to customers and maximize room revenue, in line with the hotel’s operating standards and policies.

Responsibilities:

- Supervise the daily operations at Front Office and resolve issues efficiently

- Deliver courteous service and assistance to hotel guests

- Manage booking channels and maximize room revenue

- Lead and guide junior team members

- Respond to emergencies, such as fire alarm, power failure, computer and medical attention and coordinate with respective departments.

Requirements:

- Good leadership and decision making skills

- Good communication & people skills

- Proactive team player

- Minimum 2 years’ experience in a similar capacity in the hospitality industry

- Shift work (1 to 2 night shifts monthly)

Assisting the head chef in menu planning and creating new dishes

Overseeing the kitchen staff and ensuring that all tasks are completed efficiently and to a high standard

Supervising food preparation, including measuring and mixing ingredients, marinating, seasoning, and cooking

Maintaining kitchen hygiene and cleanliness by ensuring that all equipment and surfaces are cleaned and sanitized regularly

Ensuring that food is stored appropriately, following food safety and hygiene standards

Managing inventory and ordering supplies as needed

Managing food costs by minimizing waste and ensuring that the kitchen operates efficiently

Training and developing kitchen staff, including ensuring that they follow safety and hygiene protocols

Communicating effectively with front-of-house staff to ensure smooth service and that the kitchen meets guests' needs and expectations

Occasionally stepping in to cook and prepare dishes during busy periods or to cover other chefs' shifts.

To excel in this role, you should have significant experience in a busy kitchen environment, with a strong understanding of food preparation techniques, kitchen management, and inventory control. Additionally, you should be a strong communicator, able to work well under pressure, and committed to maintaining high standards of hygiene and food safety.

The Coconut Club was born out of a desire to bring people together over the best possible plate of Nasi Lemak. We pride ourselves on nurturing an inclusive culture—inspired by the essence of the Kampong spirit—that informs our values and actions, both as individuals and as a team. We encourage our guests to come as they are, so we embrace warmth and intentionality in our service.

As a Chef de Partie, 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

What we’re looking for:

• Minimum of 2 years of culinary experience, but we are happy to train and develop more junior cooks with less experience
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• High standards of health and safety including personal hygiene
• Working in every area of the kitchen
• Able to perform basic task of food preparation and organisation of the kitchen

What can you expect:

• 5 day work week
• Join a dynamic, young and fun loving service team
• Excellent team culture and a defined career growth plan to develop yourself

Benefits:

• Monthly Sales Incentive
• Employee Dining Discounts across the Group
• Medical and Insurance Coverage
• Celebrating Milestones