Total 29,342 F&B / Tourism / Hospitality job vacancies in singapore

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Job Description

- Understand and comply to company’s policies and procedures

- Work closely with the managers to lead staff

- Ensure smooth operation of outlet

- Confident in interacting with customers

- Provide recommendations and upsell to maximize profitability

- Able to handle POS and staff roster
- Maintain good hygiene and housekeeping
- Statutory Benefits (Annual Leave, Sick Leave, Medical Claim)
- Uniform will be provided

Requirements

- Start work at midnight 12am

- F&B experience

- Able to work in a fast-paced environment

- Strong focus on operations, customer service and food quality

restaurant Service or equivalent.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- Maintain kitchen hygiene and safe food storage and rotation.

- Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with standards and procedures.

- Responsible for the day to day management of staff working in the Department.

- Align management style, working practices and conduct with hotel vagabond Vision, Corporate Values and policies. To comply with Code of Conduct at all times.

- Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

- Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

- Complete daily Stores Requisitions

- Liaise with other Chefs to streamline operations.

- Supervise and or prepare daily food preparation and service requirement.

- Conduct or learn to conduct daily briefings and weekly staff meetings, counseling and discipline.

- Conduct or learn to conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

- Coordinate service between F.O.H and B.O.H.

- Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

- Provide training in food skills and knowledge to F.O.H staff.

- Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

- Supervise the job tasks and quality of Kitchen Stewards work.

- Completely understand, implement and ensure adherence to Award provisions, and policies.

- Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

- Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

-Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislations.

- Undertake any additional duties as requested by the Hotel Management.

- Follow food safety program

- Exercise quality control and portion control measures, as well as wastage minimization.

Roles and Responsibilities

Responsibilities:

· Develop and plan menus and daily specials

· Create prep lists for the kitchen crew

· Manage food costing and inventory

· Maintain standards for food storage, quality and appearance

· Ensure compliance with applicable health codes and regulations

· Establish maintenance and cleaning schedules for equipment, storage and work areas

Duties:

· Preparing and Cooking of food

· Ensure consistency in food quality, presentation and standards

· Comply with F&B safety & hygiene and Workplace safety & health policies and procedures

· Maintaining the cleanliness of the food preparation area

Requirements:

· At least 3 years of cooking / relevant experience

· Passion for cooking and a positive attitude

• Preparing awesome meals for our customers.
• Loading unloading
• Alternatte Shift
• Saturday & sunday working
• Weighing, measuring, mixing, and prepping ingredients according to recipes.
• Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients.
• Checking food and ingredients for freshness.
• Arranging and garnishing dishes.
• Working well under pressure and within the time limit.
• Ensuring that the kitchen area, equipment and utensils are cleaned.
• Helping lead and inspire our kitchen staff with the restaurant manager.

Applicant has to be able to handle entire Kitchen on himself.Should be team playerand be able to train other junior Chefs. Knowledge of North Indian Cuisine is amust . Knowlege of Tandoor and curries is essential for the applicant . Food costing including portion control and plating is also essential . Applicant has to work with Director operations to run the operations including hygiene procedures of the restaurant .

Know of bar has to good as its a must to know cocktails and wines

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

Job Description & Requirements

• Be able to take food & drinks order and perform cashiering duties.
• Ensure all workstations are fully stocked up and is operationally ready.
• Perform dish washing duties and maintain a high standard of sanitation and cleanliness in the workplace.
• Any ad hoc duties assigned by Supervisor.
• Able to work night shift
• Able to work on weekend and PH.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Responsibilities:

• Sort, deliver and pick up shipments for a specific courier route
• Handle customers’ enquiries
• Delivery & collection within a standard time frame
• Be accountable for all cash transactions resulting from the delivery or collection of shipments
• Ensure the maintenance of allocated vehicle
• Perform duties professionally and courteously in line with Company image with respect to all road users
• Ensure the security and integrity of all shipments
• Provide accurate and complete paperwork records for shipment movement

Requirements:

• A valid SG Class 4 Driving License
• Preferably with at least 1 year of relevant experience
• Good customer service skills with excellent communication skills
• A good team player

Work Location(s) you can choose whichever you want:

1) 7 changi south street 2 03-03 486415

2) 705 Sims Drive #01-14, Shun Li Industrial Complex Singapore 387384

3) 50 Gambas Cres, Singapore 757022

4) 71 Toh Guan Rd East.#01-03.Singapore 608598

5) 35 Kaki Bukit Place, Singapore 416213

6) 1 Airline Road, Singapore 819825

An attractive package with career development opportunities await. If interested, pls send in your resume, indicating expected salary and expected working location.

HR Department - 9092 4876

Only shortlisted applicants will be contacted.

Job Description

• Follow the instructions of the supervisor to participate in daily production operations.
• Assist in production line by preparing raw materials into ready ingredients.
• Assist in sorting and packaging of processed food.
• Generate product labelling ensuring accuracy.
• Observe and maintain safety levels with particular attention to machinery and electrical equipment.
• Follow standard working methods, quality procedure, process and safety guidelines.
• Perform other ad hoc duties instructed by immediate superior.

Requirements

• WSQ Certification in Food Safety and Hygiene.
• Prior Working Experience in a Food-Related Industry.
• Able to handle raw meat products.
• Must be physically fit and strong as the job requires carrying of stocks and long hour standing environment.
• Able to work in a fast-paced environment.
• Able to work independently if required with minimum supervision.
• Willing to work in Tuas area.
• 5 Day Work Week. Able to work on Public Holiday if needed.

Food Manufacturing Supervisor Responsibilities:

• Hire and train employees.
• Maintain the production schedule.
• Evaluate production efficiency.
• Determine the quality of goods before shipping.
• Ensure that health and safety laws are followed. Responsibilities:
• Planning and executing departmental budgets.
• Overseeing inventory needs and undertaking office management and administration.
• Coming up with effective strategies to enhance the organization's financial health.
• Recruiting quality employees to provide high-quality customer support.
• Motivating and supervising employees.
• Evaluating the performance of your assigned employees, delivering positive and/or negative feedback, and addressing any shortcomings.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Summary of Responsibilities

• Attend daily briefing and ensure all job assignment duly carried out
• Greet and bid farewell to guests in a professional and warm manner
• Carry out suggestive selling
• Assist manager to ensure a smooth operation
• Ensure that all tables, chairs and operating equipment are clean and ready for service
• Respond proactively to guest queries and ensure appropriate action is taken in a timely fashion
• Assist cashier in preparing and presenting bill
• Read the outlet logbook daily to be informed of all information
• Maintain a high standard of personal grooming and portray a professional image at all times
• Assist and conduct all training as per assigned by Managers
• Any adhoc duties assigned by the Restaurant Manager

Job Requirements

• Service-oriented team player with excellent interpersonal and communication skills
• Able to multi-task and work under pressure in a fast pace environment
• Communicates with fluency in English

applicant has to be team player and need to know North indian cuisine including Tandoor and curry.Has to know menu planning and portion control, plating and creative menu. Work with the GM of the restaurant to plan weekly and monthly forecast of sales . Chef has to know as to how to preaprea ll the dishes in the menu and also train the local junior chefs

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

1. Manage a team of ground crew

2. Team communication in working dynamics

3. Manage and handle query and trouble-shoot

4. Monitor service quailty

5. Plan schedule and duty

6. Drive efficiency and effectiveness in the team

7. Ensure procedures and process in place

8. Maintaining quality and standards

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

1. Our company is looking for an Indian chef specialised in Maharashtrian & Gujarati Cuisine.

2. Job is at the cloud kitchen / manufacturing of speciality food from Mumbai.

3. Need to be well versed with the Maharashtrian ingredients & menu items like Modak, Alu Wadi, Surali wadi, Pithale, Undhiyo, Dhokla, Shrikhand, Puran Poli etc.

Responsibilities:

• Verify room status on morning report; report discrepancy of rooms; prioritize and update status of checkout rooms.
• Prepare and distribute assignment sheets to assigned staff and review priorities.
• Ensure that cleanliness and condition of each area meets designated standards. Directly contact respective personnel and relay any deficiencies to be corrected.​
• Inspect supply levels, cleanliness and organization of floor closets. Assign designated personnel to rectify any deficiencies​.
• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• Carry out other tasks as assigned by the supervisor

Requirements:

• Minimum N or O level qualifications
• Minimum two years experience in a similar role in the 5-star hotel
• A proven track record of maintaining superior standards of hotel cleanliness in a previous position or hotel
• Able to work on rotating shift, public holidays and/or weekends
• Meticulous and has an eye for details

Assisting Guest Services Manager in managing the hotel call centre (One Connect) daily operations, plays a pivotal role in ensuring smooth operations and exceptional customer service. Supervising and motivating the team, handling escalated customer issues and optimizing One Connect performance to meet or exceed established goals.

Responsibilities:

• Oversee all incoming calls from guests and ensure prompt, courteous and accurate responses to their inquiries, requests and concerns
• Resolve escalated issues efficiently and provide appropriate solutions to ensure guest satisfaction
• Update and conduct daily handover log and briefing to provide and elaborate latest and updated information to the team
• Ensure the team always adhere to company policies, SOPs and acted according to the company code of conducts or employee handbook
• Regularly monitor and respond to guest inquiries received through email, ensuring timely accurate responses. Prioritize urgent matters and delegate tasks within the team to ensure efficient handling of emails
• Conduct regular performance evaluations, providing constructive feedback and recognition for accomplishments
• Develop and deliver comprehensive training programs for One Connect team, focusing on customer service skills, product knowledge, communication techniques, and problem solving abilities. Ensure that the team are equipped with the necessary skills to provide exceptional service to guests
• Provide new hires with on boarding training to familiarize them with One Connect processes, systems and customer service expectations
• Offer ongoing guidance, coaching and support to the team to enhance their performance and identify opportunities for improvement
• Monitor and analyse call centre metrics, such as call volume, average handling time, response time and abandoned rate. Identify trends, implement process improvements and develop strategies to optimize team performance and exceed service level goals
• Fully aware with the Emergency Procedures and One Connect contingency plan in the event of any system down
• Liaise with various hotel areas and departments, including Front Desk, Guest Relations, Concierge & Bell, Reservation, Housekeeping, Food & Beverage, Sales & Catering and others to maintain and to ensure seamless communication and coordination of guests requests and concerns
• To assist with any other duties that may be assigned from time to time by the management

Requirement:

• possess minimum ‘N’ level certification
• Minimum of 2 years of experience in a Call Centre environment, preferably in the hospitality industry
• Previous experience in a leadership or supervisory role within a Call Centre setting
• Able to work rotating shifts including night shift, weekends and/or public holidays
• Experience in handling escalated calls and resolving customer issues effectively
• Familiarity with Call Centre metrics and performance management
• Excellent verbal and written communication skills, with the ability to convey information clearly and concisely
• Strong customer service orientation, with the ability to handle challenging situations with empathy and professionalism
• Excellent organizational and multitasking abilities with attention to details
• Able to work under stress and fast paced environment