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

Main Responsibilities

· To assist Sous Chef/Executive Chef in ensuring smooth and efficient operations of the Kitchen.

· Prepare and execute orders according to standard recipes

· Ensure adequate mise en place at all times

· Ensure consistency of quality of food.

· Ensure food orders execute are in an efficient and timely manner

· Ensure all team members observe and practice relevant health, safety and hygiene standards

· Maintain a positive and close relationship with the team.

Job Requirements:

· Ability to multitask and work efficiently under pressure

· Minimum 3 years’ experience in culinary field preferably in Hotel Industry or at least 1 year in a similar capacity.

· Excellent use of various cooking methods,

· Good interpersonal skills

· Perform rotating shifts required.

**We regret to inform that only shortlisted candidates would be notified. **

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Handle daily restaurant operations (Both Hall Operation and Kitchen Operation)

2. Manager-in-charge if Restaurant Manager is not

3. Involve in Schedule planning and Sales opening and closing.

4. Provide excellent customer service to our guests.

5. Respond efficiently to customer complaints.

6. Responsible in ensuring smooth operating of the restaurant.

7. Any others duties assigned by Restaurant Manager.

Job Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 3-5 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

Job Description

Allocate daily room duties to Room Attendants

Conduct daily briefings and take note of special requirements by guests

Check room status and report of any discrepancies

Check room cleanliness and maintenance of rooms

Reporting of defects and follow up

Ensure linen and guest supplies are sufficient

Requirements

Min 2 years of working experience in Hotels

Able to work shifts, weekends and public holiday

SCOPE

Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

SCOPE

Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

Job Highlights

• Pre-opening team
• Dynamic work environment
• Open and collaborative culture

Opening in 2023, Artyzen Singapore will be the first new hotel added to Singapore’s Orchard Road district in over a decade. What was once the sprawling home of the late Tan Hoon Siang (grandson of Singapore philanthropist Tan Tock Seng) is being transformed into a 20-story luxury property. The 142 rooms will sport a distinctive aesthetic, fusing reinterpreted facets of Peranakan art and style with contemporary design.

Responsibilities:

• Assist with the set-up of the bar, ensuring that all areas are clean, tidy, and well-presented.
• Greet guests as they arrive and show them to their table.
• Provide menus and make recommendations to guests based on their preferences.
• Take orders and ensure that they are accurately recorded and transmitted to the kitchen.
• Serve food and drinks to guests in a timely and professional manner.
• Check on guests regularly to ensure they are satisfied with their orders and to address any concerns they may have.
• Handle any guest complaints or issues with a positive attitude and find a quick resolution.
• Ensure that all guests are properly billed and that payments are processed accurately.
• Assist with cleaning and maintaining the bar during and after service
• Maintain accurate records of inventory, orders, and sales on each shift
• Ensure the bar is well presented at all times

Qualifications:

• Previous experience in a similar role in the hospitality industry will be an added advantage.
• Excellent communication and customer service skills.
• Ability to work well in a team environment.
• A strong attention to detail and a passion for delivering exceptional service.
• Ability to work in a fast-paced environment and under pressure.
• Willingness to work flexible hours including weekends and holidays.
• Ability to stand and walk for extended periods of peak time.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

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

SCOPE

Assist in the management of Kitchen Operations and be in charge of the day to day operations of respective kitchen in the hotel.

OVERALL OBJECTIVES

The job of Junior Sous Chef is executed satisfactorily when:

Outstanding culinary technical skills are maintained.

Effective employee working relationships are established and maintained.

Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.

HACCP is implemented and practiced.

MAIN RESPONSIBILITIES

Help to direct, control and co-ordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable and smooth food service, at all times.

In charge of all respective kitchen work.

Inspect storerooms, refrigerators and freezers daily, to prevent wastage.

Assist the Sous Chef to control cost by minimizing spoilage, utilizing food surpluses and practicing portion control.

Check the quality and quantity of food received from the markets and stores.

Always look for cost saving and environmental ideas.

Assist in the operation of their outlet/dependant outlets, at an acceptable food and staff cost.

Maximize employee’s productivity, in order to minimize payroll cost.

Monitor all Kitchen operating costs and take corrective action, when necessary to reduce expenses.

Ensure that all food is prepared and served according to the standards set by the Executive Chef.

Produce and check preparation and presentation of food.

Make sure standard recipes are used, and food is presented according to pictorials.

Make sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind.

Ensure the Kitchen complies with health and safety standards as to prevent accidents.

Participate in the Sous Chefs meeting when Sous Chef not on duty.

Ensure lines of communication within the outlet kitchen are effective.

Maintain interdepartmental communication to avoid frictions of any kind.

Represent the culinary team in an absolute correct manner when in the public areas.

Assist in staff training in conjunction with the Training Department and Departmental Trainers.

Maximise employee productivity and moral, and consistently maintain discipline, following hotel guidelines and local legislation.

Motivate all staff to perform their duties by demonstrating professionalism, organisational skill and team spirit.

Ensure all staff adheres to grooming and presentation standards.

Report all accidents, health and safety hazards to Executive Chef.

Follow up and keep a tidy control over function and event orders.

In charge of food requisitions, orders and inter-kitchen transfers.

Instigate maintenance requests if necessary, and check on completion.

Responsible for the Duty Roster, Staff Leave and Attendance Record.

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.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Job Highlights

• Pre-opening team
• Dynamic work environment
• Open and collaborative culture

Opening in 2023, Artyzen Singapore will be the first new hotel added to Singapore’s Orchard Road district in over a decade. What was once the sprawling home of the late Tan Hoon Siang (grandson of Singapore philanthropist Tan Tock Seng) is being transformed into a 20-story luxury property. The 142 rooms will sport a distinctive aesthetic, fusing reinterpreted facets of Peranakan art and style with contemporary design.

Responsibilities:

• Clean and maintain guest rooms, public areas, and back of house areas to the hotel’s high standards, including dusting, vacuuming, sweeping, mopping, and changing linens.
• Ensure that guest rooms are properly stocked with amenities and supplies, such as towels, linens, and toiletries.
• Report any maintenance issues or damage to the Housekeeping Manager immediately.
• Respond promptly to guest requests for additional amenities or services, such as extra towels, pillows, or blankets.
• Complete daily room assignments and assist with special projects as needed.
• Communicate effectively with other departments, such as Front Office and Engineering, to ensure that guest needs are met.
• Follow all safety and security procedures, including proper use of cleaning chemicals and equipment.
• Maintain a professional and courteous demeanor at all times, reflecting the hotel’s commitment to exceptional guest service.
• Attend all required training sessions and meetings.
• Coordinate with other hotel departments to ensure the seamless operation of the hotel.
• Participate in emergency response procedures and provide support during emergencies.

Physical Requirements:

• Ability to stand, walk, and bend for extended periods of time.
• Ability to push and pull housekeeping carts loaded with cleaning supplies and linens.
• Ability to climb stairs and ladders.
• Ability to lift and carry up to 15kg

Qualifications:

• Ability to lead and motivate a team in a fast-paced environment.
• Previous supervisory experience in a luxury hotel or resort/ in housekeeping operations is an added advantage
• Strong attention to detail and ability to follow specific instructions.
• Excellent communication and interpersonal skills.
• Ability to work a flexible schedule, including weekends and holidays.
• Knowledge of cleaning chemicals, proper storage, and disposal methods.
• Ability to work well in a team environment and under pressure.
• Strong sense of responsibility and attention to detail.
• Ability to respond quickly and effectively to emergencies.
• Must be available to work flexible hours, including nights, weekends, and holidays.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Job Highlights

• Pre-opening team
• Dynamic work environment
• Open and collaborative culture

Opening in 2023, Artyzen Singapore will be the first new hotel added to Singapore’s Orchard Road district in over a decade. What was once the sprawling home of the late Tan Hoon Siang (grandson of Singapore philanthropist Tan Tock Seng) is being transformed into a 20-story luxury property. The 142 rooms will sport a distinctive aesthetic, fusing reinterpreted facets of Peranakan art and style with contemporary design.

Responsibilities:

• To support Executive Housekeeper to create an environment for the team to successfully execute all Housekeeping operations ensuring both guest and employee satisfaction, and highest level of cleanliness.
• To oversee day-to-day operations relating to the Housekeeping Department (including Rooms) and administer supervision of all housekeeping staff in conjunction with the Executive Housekeeper.
• Effective and efficient assignment of manpower and resources to achieve cost saving, based on operations requirements.
• Establish a cross training program to enable staff to be multi-tasking with multi-skill.
• Assist the Executive Housekeeper in efficiently managing the department according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times.
• Assist in liaising and organize with other relevant department that the established cleaning schedules are strictly adhered to.
• Inspects and double-check Guest Laundry, Dry Cleaning and press work on a daily basis, to ensure optimum quality of work, prompt pickup and delivery of garments.
• Develops standard operating procedures, as well as production and quality standards.
• Assist in conducting monthly inventory checks on all operating equipment and supplies.
• Assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
• Make Periodic inspections of all areas to check on Housekeeping standards, and issue necessary orders to correct shortcomings.
• Know the operational use and available facilities of the PMS.
• Assist in the revision and updating of the Departmental Operations Manual on an as needed basis.
• Maintain the Daily Log Book.
• Make recommendations to Management for modernization of equipment, methods or supplies.。
• Assist in coordination and monitoring of the implementation of the “Perfect Room” program.
• Be proactive and cooperate with hotel departments on sustainability program and initiatives.
• Monitor the handling of guest complaints and take ultimate responsibility to resolve complaints.
• Contribute to and complete the Asset Management Programme of the hotel.
• Be responsible for cleaning all public areas and back of house areas such as employee locker rooms, toilets, corridors, offices, service lifts etc.
• Be responsible for special maintenance projects

Qualifications:

• Higher diploma or degree holder in business administration or related discipline
• Minimum of two years of previous experience in a similar position
• Experience in the hospitality industry will be an advantage
• Ability to lead and motivate a team in a fast-paced environment.
• Strong attention to detail and ability to follow specific instructions.
• Knowledge of cleaning chemicals, proper storage, and disposal methods.
• Ability to work well in a team environment and under pressure.
• Strong sense of responsibility and attention to detail.
• Ability to respond quickly and effectively to emergencies.
• Must be available to work flexible hours, including nights, weekends, and holidays.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

Claudine is a French neo-brasserie by Chef Julien Royer, located on Dempsey Hill. Claudine presents an intimate side of French cuisine and genuine hospitality, inspired by the joys of home.

We are looking for a Part-Time Restaurant House-keeping Assistant to join us.

Job Description

• Folding of napkins
• Ironing of table cloth & napkins
• Assist dishwasher in drying crockery & cutleries
• Polishing of glassware and silverware

Working Hours

Tuesdays to Sundays

5pm to 11pm, $12.75/hour

Location

39C Harding Rd, Singapore 249541

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,

• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,

• Maintaining/raising the food’s profit margins for the restaurant,

• Hiring and firing employees,

• Meeting health and safety standards,

• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,

• Hands-on experience with various kitchen equipment,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Familiarity with sanitation regulations.

Job Description:

• Maintain excellent relationships with customers, ensure customer satisfaction,

• Maintaining high standards of hygiene; practise workplace safety at all times,

• Always adhere and abide to all company policies and procedures,

• With F&B background in middle management roles and responsibilities,

• To oversee outlet operations and ensure that all SOPs are strictly complied with,

• Plan staffing schedules and resolve outlet operational issues,

• Lead and motivate staff in achieving sales targets and customer satisfaction,

• Assist in adhoc duties as and when required.

Requirements:

• Good problem solver and self-confidence in decision making,

• Positive working attitude with good communication skills,

• Good leadership and organization skills,

• Minimum 5 years of relevant experience in the F&B industry.

Responsibilities:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,

• Study each recipe and gather all necessary ingredients,

• Cook food in a timely manner,

• Delegate tasks to kitchen staff,

• Inform wait staff about daily specials,

• Ensure appealing plate presentation,

• Supervise Cooks and assist as needed,

• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),

• Monitor food stock and place orders,

• Check freshness of food and discard out-of-date items,

• Experiment with recipes and suggest new ingredients,

• Ensure compliance with all health and safety regulations within the kitchen area,

• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,

• Hands-on experience with various kitchen equipment,

• Advanced knowledge of culinary, baking and pastry techniques,

• Leadership skills,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Up-to-date knowledge of cooking techniques and recipes,

• Familiarity with sanitation regulations,

• Must be hands on for operations,

• Culinary school diploma preferred.

Job Description:

• Assist Cook in kitchen operations,

• Basic cutting and food preparation skills,

• No cooking experience required but will be added advantage,

• Supply ordering dealing with suppliers,

• Stock take every month,

• Manage kitchen hygiene,

• Manage food quality control,

• Manage ingredient quality and storage,

• Kitchen job scheduling and job rotation,

• Assist in adhoc duties as and when required.

Requirements:

• At least 2 years of relevant work experience,

• Always maintaining a good hygiene level,

• Able to work well independently as well as in teams.

Description:
Responsible for managing the whole spectrum of the branding and marketing functions as well to work in close liaison with the CEO to develop branding and marketing strategies that support the Board’s overall strategic aims and objectives.

JOB RESPONSIBILITIES:
· Assist in new store opening / closure of restaurant and liaise with contractor and vendors
· To handle all lease negotiations, renewals and administration
· Planning and coordinating the monthly promotion for each brand
· Working closely with the team to create designs of restaurant, menus and promotions
· Working closely with the R & D team on new product development ideas
· Working closely with operation team and outlet for promotion
· Reviews periodically, monthly, yearly sales/product mix, expenditure and profitability and develop effective solutions or recommendations to management.
· Understand market and customer and constantly monitor the effectiveness of the company as well as the competitors’ promotional activities and to recommend appropriate remedial actions for improvements.
· Reviews of the marketing plan of the company vis-à-vis the market/consumer/competitor/product, in line with any changes and development taking place and recommend to the Management appropriate changes to improve products and sales.
· Liaise and follow up with the contractor & landlord about the renovation work to ensure complete within the timeline. Quotation, invoice, work schedule, site inspection, shop opening equipment

REQUIREMENTS:
Diploma with specialization in Branding and Marketing with at least 1 year of relevant working experience.
Proficient with MS Office, Power Point
Ability to work independently and coordinate well across all the levels
Being able to be proactive and self-motivated.
Need to travel within different outlets frequently
Good communication skill, interpersonal skills and strong in both verbal and written communication

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.

Your responsibilities include:

• Setting up and stocking up stations with all necessary supplies
• Preparing food for service (mise-en-place)
• Cooking menu items
• Maintain the highest standards of cleanliness and sanitation within the station and restaurant
• Executing established procedures in handling inventory

We are looking for:

• Fresh graduates are welcome to apply
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• Passionate in serving the best cuisine possible
• Team players in a upbeat, fast-paced working environment
• Those who are keen to progress their career in fine-dining and French cuisine

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

instagram.com/tlbg.openarms

https://www.lobehold.com/

The Food and Beverage Service Associate is responsible for delivering friendly and efficient Food and Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations.

We are hiring for the following outlets:

• In-Suite Dining
• La Dame de Pic
• Long Bar
• Raffles Courtyard
• The Grand Lobby
• yi by Jereme Leung

Primary Responsibilities

Food and Beverage Service

• Provides excellent service at all times to guests based on established hotel standard operating procedures.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Takes responsibility for residents’ and guest belongings in the restaurant or bars.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options and advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Anticipates guest’s needs.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in a timely and efficient manner.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keeps chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it.
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and give guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards.
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.

Learning and Development

• Participates in training activities to improve knowledge and skills.
• Attends daily briefing and monthly meeting conduct by the manager.

Candidate Profile

Knowledge and Experience

• Certificate or diploma in hospitality or related field or minimum of 6-12 months hands on experience in food service position, similar operations style.
• Retail or guest interaction experience.
• Food and/or beverage knowledge (personal interest/professional).

Competencies

• Interpersonal skills – communicates easily/openly with integrity towards own action.
• Communication skills in English spoken/written.
• Reliable and consistent.
• Personal presentation, clean/tidy.
• Comes across as enthusiastic, energetic.
• Can work as part of a team.
• Guest and people oriented.
• Creative and open-minded.
• Flexible and adaptable to different working locations.

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.

• Promote a helpful and professional image to the guest and give full co-operation to any guest.
• Efficiently perform all duties in the Guest Services Department (Reception, Call Centre, Concierge, Bell, and Driveway, Spa, Wellness & Workout) assisting the entire team where necessary.
• Ensure guests are provided with personal, attentive and caring service.
• Ensure guest complaints are dealt with promptly and courteously in line with Artyzen Brand Service Standards.
• Promote a helpful and professional image to the guest, and give full co-operation to any guest requiring assistance, with a prompt caring and helpful attitude.
• Be fully conversant with all services and facilities offered by the hotel as well as the local surroundings.
• Answer inquiries from guests regarding restaurants, transportation, and entertainment in the local area.
• Suggest off-the-beaten path places to guests to present authentic dining, entertainment and travel experience.
• Ensure all guests experience a fresh and modern check-in/check-out procedure.
• Assist with luggage and door upon guest request.
• Perform curbside/in-room check in for special guests on mobile devices.
• Anticipate guest needs and offer related services and suggestions accordingly.
• Find opportunities to surprise and delight guests to create memorable moments.
• Be able to build small talk with guests during every interaction to engage with guests.
• Coordinate, process and distribute all incoming reservations during off hours of Reservations Manager and be responsible for telephone inquiries and information services for the hotel.
• Be entirely flexible and adapt to rotating within the different positions of the Guest Services or any other Department of the hotel as needed.
• Optimize revenue through timely and accurate bookings.
• Complete other tasks that are assigned by Management.

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

Job Role:

Managing social media channels

Analyse effectiveness of promotional programs

Supporting the marketing team

Forecasting trends

Direct promotional campaigns

Completing administrative tasks

Perform any other ad-hoc duties or projects as assigned

Job requirements:

Min Certificate or Diploma/Degree in Business Related Studies

Proficient in Office/Mac Software

A team player and adaptable

Creative, meticulous with an eye for details and aesthetics

Able to do artwork and designs

Send us your resume to [email protected]

Job Highlights

• Pre-opening team
• Dynamic work environment
• Open and collaborative culture

Opening in 2023, Artyzen Singapore will be the first new hotel added to Singapore’s Orchard Road district in over a decade. What was once the sprawling home of the late Tan Hoon Siang (grandson of Singapore philanthropist Tan Tock Seng) is being transformed into a 20-story luxury property. The 142 rooms will sport a distinctive aesthetic, fusing reinterpreted facets of Peranakan art and style with contemporary design.

Responsibilities:

• Clean and maintain kitchen equipment, dishware, glassware, and silverware to the hotel’s high standards, including washing, drying, and polishing.
• Ensure that the kitchen and restaurant areas are clean and well-maintained, including sweeping, mopping, and removing trash.
• Report any maintenance issues or damage to the Stewarding Supervisor immediately.
• Respond promptly to restaurant staff requests for additional dishware, glassware, or silverware.
• Complete daily assignments and assist with special projects as needed.
• Communicate effectively with other departments, such as Food & Beverage and Engineering, to ensure that guest needs are met.
• Follow all safety and security procedures, including proper use of cleaning chemicals and equipment.
• Maintain a professional and courteous demeanor at all times, reflecting the hotel’s commitment to exceptional guest service.
• Attend all required training sessions and meetings.
• Coordinate with other hotel departments to ensure the seamless operation of the hotel.
• Participate in emergency response procedures and provide support during emergencies.

Physical Requirements:

• Ability to stand, walk, and bend for extended periods of time.
• Ability to lift and carry heavy kitchen equipment and supplies.
• Ability to push and pull heavy carts loaded with dishware, glassware, and silverware

Qualifications:

• Ability to lead and motivate a team in a fast-paced environment.
• Strong attention to detail and ability to follow specific instructions.
• Excellent communication and interpersonal skills.
• Ability to work a flexible schedule, including weekends and holidays.
• Knowledge of cleaning chemicals, proper storage, and disposal methods.
• Ability to work well in a team environment and under pressure.
• Strong sense of responsibility and attention to detail.
• Ability to respond quickly and effectively to emergencies.
• Must be available to work flexible hours, including nights, weekends, and holidays.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Adaptable and outgoing with interpersonal skill.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Job Highlights

• Pre-opening team
• Dynamic work environment
• Open and collaborative culture

Opening in 2023, Artyzen Singapore will be the first new hotel added to Singapore’s Orchard Road district in over a decade. What was once the sprawling home of the late Tan Hoon Siang (grandson of Singapore philanthropist Tan Tock Seng) is being transformed into a 20-story luxury property. The 142 rooms will sport a distinctive aesthetic, fusing reinterpreted facets of Peranakan art and style with contemporary design.

Responsibilities:

• Clean and maintain guest rooms, public areas, and back of house areas to the hotel’s high standards, including dusting, vacuuming, sweeping, mopping, and changing linens.
• Ensure that guest rooms are properly stocked with amenities and supplies, such as towels, linens, and toiletries.
• Report any maintenance issues or damage to the Housekeeping Manager immediately.
• Respond promptly to guest requests for additional amenities or services, such as extra towels, pillows, or blankets.
• Complete daily room assignments and assist with special projects as needed.
• Communicate effectively with other departments, such as Front Office and Engineering, to ensure that guest needs are met.
• Follow all safety and security procedures, including proper use of cleaning chemicals and equipment.
• Maintain a professional and courteous demeanor at all times, reflecting the hotel’s commitment to exceptional guest service.
• Attend all required training sessions and meetings.
• Coordinate with other hotel departments to ensure the seamless operation of the hotel.
• Participate in emergency response procedures and provide support during emergencies.

Physical Requirements:

• Ability to stand, walk, and bend for extended periods of time.
• Ability to push and pull housekeeping carts loaded with cleaning supplies and linens.
• Ability to climb stairs and ladders.
• Ability to lift and carry up to 15kg

Qualifications:

• Previous housekeeping experience in a luxury hotel or resort/ in housekeeping operations is an added advantage
• Strong attention to detail and ability to follow specific instructions.
• Ability to work independently and as part of a team in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Ability to work a flexible schedule, including weekends and holidays.
• Knowledge of cleaning chemicals, proper storage, and disposal methods.
• Ability to work well in a team environment and under pressure.
• Strong sense of responsibility and attention to detail.
• Ability to respond quickly and effectively to emergencies.
• Must be available to work flexible hours, including nights, weekends, and holidays.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.