Total 29,506 F&B / Tourism / Hospitality job vacancies in singapore

JOB PURPOSE: The Supervisor is responsible for supporting the management of the F&B operations and ensuring business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES: Responsibilities include creating and upholding a positive culture, with genuine service and operational excellence through effective systems and a motivating work environment.

1. Supervising day-to-day operations for the F&B department including the restaurant, In-Room Dining & Mini-bar as appointed, ensuring quality standards.

2. Ensure daily floorplans, task & station assignments are properly planned & inspected. Understand all employee positions sufficiently to perform duties in employee’s absence.

3. Schedule, input & ensure accurate stock count for managing purchases ranging from equipment to F&B, according to budget/ par levels, managed according to business levels.

4. Ensure sufficient staffing levels are maintained, with training & development planned, implemented & monitored for junior team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.

5. Assist with the creation and constantly monitor that standard operating procedures are being upheld and improved upon for further effectiveness.

6. Support the review and implement action plans according to reports covering matters ranging from HR, Sales, Finance and guest feedback which must be obtained regularly.

7. Ensure all team members have proficient product & service knowledge along with guest details for smooth operations. Operational and guest challenges must be investigated, resolved & reported to Manager on Duty appropriately and in a timely manner.

8. Assist with administrative duties such as rostering considering productivity as required.

9. Schedule & arrange necessary maintenance, cleanliness & deep cleaning for the venue.

10. Ensure venue adherence to all relevant licensing laws, hygiene & safety guidelines, as well as the team’s adherence to company policies at all times.

11. Any other duties as assigned.

KNOWLEDGE / QUALIFICATIONS: 1. Minimum tertiary education with 4 years experience in the food & beverage or related professional area or 2 year degree from an accredited university in hospitality related major. Minimum 2 years of supervisory experience.

SKILLS:

1. Good leadership, organizational, communication & interpersonal skills, written & conversational English. Outlook & MS Office savvy, good knowledge on wines, spirits, cocktail & barista-skilled preferred.

2. Reliable, attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision

JOB SUMMARY

To assist in the daily operation of HR Department and ensure that the hotel's policies and procedure and HR SOP/LSOP are being adhered while maintaining a high degree of association satisfaction.

Assist in personnel administration, recruitment drive, coordinating and administering associates' compensation, benefits & welfare and recognition programmes. Assist in promoting associates' communication and organising sports & recreational activities for the hotel.

JOB DUTIES AND RESPONSIBILITIES

1. Recruitment & Onboarding

• Monitor & assist Business Partners’ hiring and recruitment processes for compliance with all local, state, and federal laws and company policies and standards.
• Conduct preliminary screening, interviews and selecting of Business Partner job applicants for executive & junior positions. Ensure reference check is conducted for all potential candidates and process all employment permits when necessary.
• Assist in handling Business Partner new hires’ onboarding such as signing of employment contract, uniform fitting, ensuring pre-employment medical checks are ready, etc.
• Administer, monitor and update associates’ confirmation appraisal records.

2. Offboarding

• Ensure that clearance documents are prepared.
• Conduct exit interviews.

3. Associate Relations

• Assist in monitoring/tracking associate relations issues including resolution and follow-up.
• Handle all HR & associate relation matters such as responding to questions, requests, and concerns from associates and management regarding company and Human Resources programs, policies and guidelines.
• Disseminate information to associates related to employer-associate relations, associate activities, and personnel policies and programs.
• Follow up all company and safety and security policies and procedures; report accidents & injuries to Ministry of Manpower.
• Assist in organizing annual associate functions and sports & recreational activities.
• Maintain Club B2 facilities & audit checks, e.g. Notice board, locker rooms, cafeteria, lounge, gym and other associate facilities.
• Promote associates' understanding of all Marriott's philosophies e.g. Guarantee of Fair Treatment, Harassment at Work, Ethical conduct, Associate Satisfaction, etc.
• Maintain confidentiality of proprietary information.

4. HR & Training Administrations

• Review and ensure accurate maintenance of all associates’ records and files (e.g. interview documents, HR letters, etc).
• Assist in logistics, administration, and scheduling of annual employee surveys.
• Update and maintain full-time and casual associates’ personnel files, records and HR system (Times Software).
• Administer all associates' hospitalization leave, medical leave & other types of leave to ensure accuracy of leave records.
• Assist on handling Business Partners associates' work injury insurance claims, flexi-medical/benefit claims, hospital insurance claims, government leave claims and any other HR related claims.
• In-charge of locker administration and monthly locker audits.
• Assist for all associates’ training & midnight transport administration.
• Assist on handling HR’s daily announcements (e.g. daily packet).
• Assist and ensure that the monthly panel medical accrual and any other HR purchases/ order are ready.
• Administer for all career fair such as preparation of vacancy listing and ensure logistics are in place.
• Ensuring HR stationeries and logistics are adequate.

5. To ensure and follow established procedures and compliance as per LSOP guidelines.

6. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum Diploma in Human Resources Management.
• At least 1 year of relevant work experience in handling Human Resources Generalist responsibilities.
• Great facilitation, interpersonal & communication skills.
• Strong organizing & administrative skills.
• A meticulous person.
• Great initiative skills.
• A great team player.
• Able to start work within short notice period.

Duration: 1 year contract

Location: Boon Lay

Working hours: 8.30am - 5.30pm (Mon - Fri)

Job Responsibilities

• Conduct consumer and product research both qualitative and quantitative including developing protocols, monitoring field work, data analysis and interpretation of results
• Prepare reporting/presenting research findings, contributing to the decision-making process.
• Contribute to CS team goals by participating on teams where new methodologies and capability are evaluated, proposed, and implemented.
• Ensure two-way communication between yourself and other team members.
• Other ad hoc duties assigned

Job Requirements

• Min. degree in food science /market or product research or related areas
• Min. 5+ years of work experience in consumer and sensory research
• Knowledge of Discrimination, Descriptive Analysis & Digital tools and techniques
• Project management experience is highly preferred

Interested applicants please send your resumes to [email protected]

Jessica Nguyen Huynh Thanh Truc

Recruiter (R23113787)

EA License No. 99C4599

• Handle food and beverage preparation.
• Maintain and upkeep kitchen equipment.
• Handle cleaning of dining area, kitchen and storage area.
• Carry out stewarding duties (in the absence of a dishwasher).
• Ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines.
• Ensure that policies and standard operating procedures are strictly adhered to.

Job Requirements

• Minimum secondary school education.
• At least 1-year relevant experience working in the kitchen.
• Team player
• Ability to work in a fast-paced environment.

Fool is awarded by 1 star Michelin. We are seeking a Commis Cook to join our big family with an emphasis on a lively wine bar that focuses on modern European cuisine.

As Commis Cook, you will be responsible for supporting Chef De Partie (CDP) and will perform cooking, cleaning, delivery, and other support duties.

Job Description

• Maintain daily mis-en-place and prepare ingredients.
• Measuring dish ingredients and portion sizes accurately.
• Inspect and clean food preparation areas, to ensure safe and sanitary food-handling practices.
• Ensure the highest standards and consistent quality in the daily preparation.
• Keep up to date with the new products, recipes and preparation techniques.
• Adhere to recipes and stock management.
• Adjust cooking based on guest preferences.
• Comply at all times with the Staff Code of Conduct.
• Comply with the provisions of your contract and any of our Company Policies and set an example for more junior members of staff.
• Ensure that every job given is executed up to the standard.
• Follow up the hygiene procedure and standard given by superior.
• Maintain high standard of hygiene, sanitation and cleanliness in all kitchen areas.
• Other adhoc duties as and when assigned.

Job Requirement

• Nitec or Higher Nitec in Culinary Arts and above or equivalent.
• Minimum with 1 year of relevant experience as commis cook in a casual restaurant
• If you have a Food & Hygiene certificate will be an added advantage.
• Only Singaporean

Staff Benefits

• Basic Salary from $2,300 to $2,500 per month
• Staff meals will be provided
• Birthday Leave + Staff Discount
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

Job Description

Responsibilities

• Provide support to the Sales team for all export sales-related job duties.
• Follow up sales order from local and overseas customer.
• To prepare purchase order to factory and follow up the production issues.
• To co-ordinate loading plan with customer and factory to ensure orders delivery smoothly.
• To perform clerical duties, SAP data entry and preparation of sales document and regular reports.
• Any ad-hoc duties assigned.

Requirements:

• Minimum Nitec/''O" Level/Diploma or equivalent, any field.
• Proficiency in MS Office Excel, Word and PowerPoint.
• Minimum with 1-2 years working experience in FMCG sales administration / logistics support.
• Preferably with Import/Export administrative work experience.
• Strong communication, Interpersonal skills, self-motivated, results-oriented.
• Good command of both verbal and written English and Mandarin to liaise with Mandarin speaking associates.
• 1 year contract (Renewable/Convertible)
• Fresh graduates are welcome; training will be provided.
• Only Singaporeans need to apply.

Qualified or interested candidates, please click "APPLY" & send your updated resume stating the following:-

1. Reason for leaving past and present employment

2. Current/ last drawn salaries

3. Expected Salary

4. Date of availability and/or Notice Period

Senior Chef De Partie/ Chef de Partie

Always looking out for opportunities?

Here's your chance!

Work with an incredible and professional team led by international chef who has worked with Gordon Ramsay for more than a decade; Michelin-starred establishments including The Square in London and Marco Pierre White’s L’Escargot, and was a personal chef to The Beckham’s.

Your Role:

• Assist the Executive Chef and Head Chef in all aspects of service and food preparation
• Uphold the standards of food presentation, production, and portioning
• Monitor the preparation of the dishes to ensure adherence to recipes and specifications
• Perform day-to-day kitchen activities efficiently
• Ensure a high standard of food hygiene at all times
• Guide, train, and supervise junior members
• Track inventory of food supplies and order supplies on a scheduled basis as determined by menu and estimated number of diners

What we are looking for:

• Ability to work on weekends and public holidays
• 3 to 5 years of relevant work experience (salary will commensurate with experience)
• Certificate in culinary skills or equivalent
• A high standard of personal hygiene and grooming
• Ability to multitask in a demanding environment
• Reliable and good team worker

Who we are

1880 is a members' club in Singapore that is interested in inspiring conversations that change the world. Combining a social club, co-working space, and an evolving calendar of events including discussions, parties, DJ nights, wellness sessions, and corporate launches, we create catalytic moments that stimulate both the intellect and the senses.

Your Perks:

• 5-day work week with diverse and energetic colleagues who work hard and play hard
• Employee discount on F&B at the club
• Staff meals every day
• Late night transportation
• $100 Transport allowance every month
• Birthday credits (Birthday Leave, $75 voucher for use in the club and Birthday Cake!)
• $1,000 Sign-on bonus and a referral bonus
• You will receive a bonus every quarter
• Monthly gratuities ($500 - $1,000 per month)
• Group Insurance ( GP- unlimited free consultation & medicine, TCM, Hospitalisation)
• Flexible benefits, and more!

Can't wait to hear from you!

We’re looking for someone who is willing to do whatever it takes to create great food and new culinary experiences.

You will:

• Ensure smooth day-to-day operations of food stations.
• Ensure that ingredients are prepared in accordance with SOPs.
• Keep a sanitized and orderly environment in the kitchen.
• Set up workstations with all needed ingredients and equipment.
• Prepare ingredients, training will be provided
• Ensure great presentation of dishes.
• Ensure all food and other items are stored properly.
• Check the quality of ingredients.
• Monitor stock and place orders for mise en place.

We’re looking for someone with:

• Experience in maintaining rigorous high quality and safety standards.
• Passionate with various styles and techniques necessary to develop and execute menus.
• Hungry to expand knowledge base and skill set.
• Strong communication skills, both written and verbal.
• Ability to follow all hygiene procedures.
• Ability to work in a team.
• Good communication skills. Training can be taught in English or Mandarin.
• Great physical condition and stamina.

What's in it for you:

• Halal certified working environment
• Work with a fast growing, at the same time, lean and mean team, to make real world impact.
• Have a lot of ownership and drive your own results and progression.
• Smart people who sweat the details and push for the highest standards.
• Training, mentorship, buddies, in-house university program to help you grow.
• Other benefits include competitive compensation package, health care and birthday leave

Check us out at www.grain.com.sg

Job Description

• Provide a warm welcome to guests with appropriate introduction.
• Coordinate guest requirements with other departments and follow up to ensure all queries are handled to maximum satisfaction.
• Collect any information about guests’ plans, pre-reservation services, special dietary requests, allergies or other safety conditions and coordinate with concerned departments to ensure guest experience is memorable.
• Ensure guest details are well checked and input into the system.
• Check all information on registration card and cross check with correspondence for accuracy.
• Ensure all guest documents are filled, registered and confirmed by the resort management.

Requirements

• Strong team mentality, and willingness to be of assistance as required.
• Able to work rotating shifts including weekends and public holidays
• Must be able to stand for long periods of time.

Chateraise Singapore has vacancies for F&B Operations Executives (Retail hours)

Job Role and Responsibilities

• To assist Country Manager in Chateraise’s aggressive expansion

• To embark on management training, cross-functional job rotations across core commercial functions such as Sales and Marketing so as to be able to lead and manage both operations and management.

• Support Japan HQ initiatives: Maintain effective communication to ensure smooth execution of promotions, events, or activities. Example, marketing activities & online store database management

• Ensuring all policies and procedures of the company are followed by outlets accordingly

• Conduct checks and audits at outlets to ensure requirements/standards are met

• Any other jobs or duties assigned by the Country Manager from time to time

Requirements

• A Bachelor Degree or equivalent; minimum 2 year working experience in related field

• Track record of non-academic, co-curricular activities

• Keen sense of business acumen, excellence in critical thinking and analytical skills

• Team player with strong communication and interpersonal skills;

• Driven and ambitious in delivery of results

• Able to work well as a team and as a leader when needed

• Good learning ability (both to learn and help others learn).

• Passionate about F&B/ Confectionery an added advantage

• Working Location: Island wide

• Working Hours: 5 days/week, 44hours (inclusive of ocassional weekends and PH)

• Interested candidates are welcome to call 6659 3895 or email CV to [email protected]

• Prepare sales, production forecast and material requirement projection.
• Handle production orders and collect production results and data for system posting.
• Analyse data, plan operation, connect to execution and improve planning.
• Handle the Central Kitchen Management System and SAP MM & PP modules.

Requirements:

• Diploma and above
• At least 3 years in operations planning and control experience of edible food and industrial products.
• Strong knowledge of range of food materials, their supply chain, specification, and quality.
• Good understanding of food preparation, cooking and packing processes.
• Proficient with SAP, MES and other manufacturing systems.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

Job Responsibilities

• Provide knowledgeable, approachable, efficient, energetic, and thoughtful service at all times
• Serve food and beverages to guests making recommendations if needed
• Adhere to all company service standards and protocols
• Confident and correct use of POS system for order entry and payment processing
• Ensure guests are charged correctly and receive proof of payment in a timely manner
• Assist in maintaining the cleanliness of service tools and service areas
• Clean tables, preparation of table plans and lay out, complete closing duties and re-stock table ware and other supplies
• Any other duties as assigned by the Management

Job Requirements:

• Passionate about providing efficient and friendly service standards
• Able to work weekends and public holidays
• Able to communicate in English
• Clean and hygienic in food and beverage handling
• Basic cashiering
• Positive and Motivated to work in a fast-pace work environment
• Prefers to hold a recognised Basic food hygiene certification
• With at least 3 years of F&B experience

Part-Time positions are available at $10/hour.

Job Description & Requirements

1. Human Resources Assistance

· Create good working environment and develop subordinates by identifying areas that needs training and action to support it.

· Orientate and train employees so as to ensure that each individual has a complete understanding of the company’s policies by using the operations training manual.

· Manage an efficient team of service staff by taking an active interest in their welfare and development.

2. Operational Assistance

· Ensure daily opening and closing duties in the outlet are properly executed.

· Manage, direct and co-ordinate all operation-related activities in a proficient and pleasant method.

· Maintain high level of customer service as per QSC standards.

· Ensure overall store image is maintained and the brand is well represented at all times.

· Monitor opening and closing duties of the outlet.

· Communicate daily and act as liaison between operations staff and management.

· Ensure that POS system is operational and accurate at all times.

· Provide co-ordination and services for both kitchen and service.

· Report on time, in proper uniform and grooming.

· Provide suggestion or develop new SOP to improve on operation.

· Execute any other duties as requested by immediate superiors.

3. Financial Assistance

· Achieve Business KPIs set by management.

· Monitor food and stocks wastage in the outlet.

· Managing of daily sales transactions.

· Monitor handling of discount, petty cash and tips in the outlet is adhere to company’s cash handling policy and guidelines.

· Verify & process daily and monthly payroll.

4. Administration Assistance

· Ensure that all the supplies and stocks in the outlet are sufficient for the day to day operations.

· Maintain an attractive and an orderly appearance in the outlet.

· Prepare the daily sales report.

· Monitor proper ordering, receiving, storage procedures are being followed.

5. Promotion Assistance

· Motivate, guide and train the staff in up-selling the food and beverage items.

· Attend to guest requests and attend to guest complaints as required.

· Ensure that all staff are properly informed on the promotions and information.

Join our team as a dedicated Handyman for Central Kitchen and Stores' maintenance, ensuring the smooth operation of our properties. Your role involves maintaining facilities to the highest standards and ensuring the safety and comfort.

Job Descriptions

• Handling minor repairs, paint touch up and carpentry repair.
• Proficiency in M&E, electrical/lighting and plumbing tasks
• Identify and troubleshoot issues, implementing practical solutions.
• Communicate maintenance status and issues effectively with supervisors and colleagues.
• Undertaking ad-hoc duties as assigned
• Coordinate with other departments for smooth operations
• Ensure adherence to building and fire safety regulations.
• Follow established maintenance strategies and company policies to maintain a safe environment.

Qualifications and Skills

• 2 to 5 years of relevant working experiences in facilities & building maintenance.
• Basic know-hows for kitchen equipment is plus point. Training will be provided.
• ITE NITEC / Higher NITEC / GCE 'N' / 'O' Level / Diploma
• Preferably with experience in the hospitality and F&B industry
• A team player with the flexibility to work on weekends and public holidays.
• Basic skill in using Microsoft and computer literacy.
• Experience with hardware tools and electrical equipment
• Having knowledge of electrical, plumbing or HVAC systems.
• Preferably with Class 3 Driving License for travelling to and forth various outlets in Singapore.
• Willing to work 6 days work week.

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities in a renowned wood-fire cuisine restaurant in Singapore. You will be our kitchen leadership, playing a pivotal role in shaping our culinary offerings, reporting directly to our General Managerthe first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

• 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
• Maintain the highest standards of food quality and consistency
• Plan orders of ingredients according to identified shortages
• Remedy any problems or defects
• Lead and inspire the kitchen team to maintain a positive and productive work environment.
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements

• Proven experience as Head Chef, minimum of 3 years
• Exceptional proven ability of kitchen management
• Experienced with grills and roasts with charcoal and wood fire techniques
• Creativity and ability to stay updated with culinary trends.
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Credentials in health and safety training
• Degree in Culinary science or related certificate

If you are a culinary passionate for wood-fire & charcoal cuisine and are ready to take on a leadership role, we invite you to apply. Please submit your resume, a cover letter detailing your relevant experience, and examples of your culinary creations.

Job Description & Requirements

• Recruit, select, train, assign, schedule, coach, counsel and discipline employees
• Communicate job expectations; planning, monitoring, appraising and reviewing job contributions
• Plan and review compensation actions; enforcing policies and procedures
• Contribute operations information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality and customer-service standards; resolve problems; complete audits; identify trends
• Forecast requirements; prepare an annual budget; schedule expenditures; analyze variances; initiating corrective actions
• Develop operations systems by determining product handling and storage requirements; develop, implement, enforce and evaluate policies and procedures; develop processes for receiving product, equipment utilization, inventory management and shipping
• Analyze process workflow, employee and space requirements and equipment layout; implement changes
• Maintain safe and healthy work environment by establishing, following and enforcing standards and procedures; complying with legal regulations
• Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
• Accomplish operations and organization mission by completing related results as needed
• Meet or exceed operations labor budget expectations
• Manage staff levels, wages, hours, contract labor to revenues
• Responsible for all department managers and supervisors, with review/approval responsibility for all operations employees
• Run a safe, injury/accident free workplace
• Responsible for all aspects of vehicle and heavy equipment rentals
• Establish contracts and pricing and ensuring proper maintenance and serving as primary liaison with utilities and local government agencies, such as fire, police, health and safety agencies
• Manage relationships with key operations vendors
• Track vendor pricing, rebates and service levels
• Review and approve all operational invoices and ensure they are submitted for payment
• Serve as primary point of contact when there are customer issues related to equipment quality, customer service, or accidents and mishaps on-site. In particular, this includes any issues on-site at client facilities, such as breaking a fence or tape residue on flooring
• Communicate customer issues with operations team and devise ways of improving the customer experience, including resolving problems and complaints
• Work closely with GM and management team to set and/or implement policies, procedures and systems and to follow through with implementation.
• Communicate all operating policies and/or issues at department meetings
• Work closely with the inventory manager and team to perform analysis of our inventory and ensure we are utilizing our inventory effectively, purchasing the right equipment, maintaining solid inventory data and reduce sub-rental expenses
• Communicate with legal counsel and safety department to ensure all processes remain compliant with OSHA and other governmental regulations

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
• Coordinates daily tasks with the Sous Chef
• Responsible to supervise junior chefs or commis
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Operate and maintain all department equipment and reporting of malfunctioning
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
• Checks periodically expiry dates and proper storage of food items in the section
• Consults daily with Sous Chef and Executive chef on the daily requirements
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards
• Carry out any other duties as required by management

Requirements:

• 3 years of relevant experience in the F&B industry
• Professional qualifications in culinary or relevant kitchen work experience are mandatory
• Great cooking skills, creative in developing specials, and excellent plating skills
• A cool head and ability to work in a fast-paced environment

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

Roles & Responsibilities

Job Description

• Responsible for assigned outlet service kitchen operations
• Ability to motivate oneself and the team.
• Oversee day-to-day kitchen operation of the assigned outlets
• Provide high quality of service and deliver a pleasant dining experience to our customers
• Prepare ingredients with hygiene practices
• Cook according to instructions by measuring individual quantities
• Exercise good cost and inventory management controls and practices
• Manage all the staff that help in the kitchen and guide them using experience and expertise.
• Ensure that all hygiene and professional standards imposed by JIN Kimchi are carried out.

Requirements

• Good knowledge of different cooking methods and raw materials
• Possess leadership skills on the job
• Able to communicate in English
• Able to commit weekends & public holidays

Job Responsibilities:

• Report to Junior Sous Chef
• Support the daily activities of the back-of-house kitchen
• Responsible in handling day-to-day operations and overseeing mise en place
• Follow instructions while handlings production and minimise food waste
• Check inventory from time to time
• Practise and follow standard of procedure for every recipe in menu
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Oversee and ensure kitchen working area are always clean and tidy
• Prepare and execute orders with finesse during service
• Any other ad-hoc duties assigned

Job Requirements:

• Must be able to communicate well with team members
• With minimum of 5 years of relevant experience
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Must be able to supervise and coordinate the culinary station unassisted
• Must be passionate about western cuisine
• Able to work weekends and public holidays
• Prefers to hold a recognised Basic food hygiene certification

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.

Job Description

We are looking for an experienced and qualified Senior Cook to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

· Check freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation workers

· Develop recipes and determine how to present the food

· Plan menus and ensure uniform serving sizes and quality of meals

· Inspect supplies, equipment, and work areas for cleanliness and functionality

· 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

· Approve and “polish” dishes before they reach the customer

· Plan orders of equipment or ingredients according to identified shortages

Requirements

· Proven min 2 years to 5 years experience as a cook

· 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 processes

· Able to cook north Indian food.

Role:

GL Accounts Executive (F&B industry / FRS116 / Up to $4500)

Interested applicants can send your resume to [email protected] and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

• Singapore Based (Bishan)
• 5 Days work per week (9am to 6pm)
• $3200 to $4500
• Diploma/Degree in Accountancy or other relevant fields
• Experience in Food and beverage industry is an added advantage
• Career Progression Opportunities

Job Responsibilities:

• Perform day-to-day posting of general ledger entries
• Coordinate and plan resources for monthly stock take
• Prepare and review stock take reconciliation, various costing reports, including transfers, wastage, staff meals, etc
• Maintain fixed assets and FRS116 record
• Prepare audit schedules and bank reconciliation.
• Ad-hoc duties as required or as instructed.

✅ Wee Yuan Huan

✅ Reg No: R21100383

✅ The Supreme HR Advisory Pte Ltd

✅ EA No: 14C7279

• Position: Front of House & Back of House Crew
• Working Location: One North
• Salary: $11-14/hour

Responsibilities:

• Assist in restaurant operations (either front or back of house- to be discussed)
• Deliver excellent customer service - Keep work areas, such as food preparation areas, and customer areas clean and organized.
• Stock work and customer areas with needed supplies, such as napkins, condiments, and cleaning supplies, and notify management when inventory levels begin to run low.
• Greet customers who enter the business and answer phone calls from customers.
• Full time roles are available upon request

THE JOB:

• Conduct consumer and product research both qualitative and quantitative including developing protocols, monitoring field work, data analysis and interpretation of results
• Prepare reporting/presenting research findings, contributing to the decision-making process.
• Contribute to CS team goals by participating on teams where new methodologies and capability are evaluated, proposed, and implemented.
• Ensure two-way communication between yourself and other team members

The Requirements:

• Min Degree in food science /market or product research or related area with 5+ work experience in consumer and sensory research
• Knowledge of Discrimination, Descriptive Analysis & Digital tools and techniques
• Interest in food
• Data analysis
• Project management experience

Interested applicants can send their detailed resumes to [email protected] or call JANE @ 6735 1955.

CEI: R1104482

JANE LUI JIE'EN

Job Description

We are seeking an experienced and dynamic Restaurant Manager to oversee the daily operations of the restaurant. The ideal candidate will have a strong background in food safety, inventory management, cost control, staff scheduling, customer service, budgeting, P&L management, food preparation, quality assurance, and team leadership. The Restaurant Manager will be responsible for ensuring the smooth functioning of all restaurant activities, maintaining high standards of food quality and service, and maximizing profitability.

Responsibilities

• Oversee all aspects of restaurant operations, including food safety, inventory management, cost control, staff scheduling, and customer service.

• Develop and implement strategies to achieve sales targets and profitability goals.

• Monitor and analyze financial performance, including budgeting, P&L management, and cost control measures.

• Ensure compliance with health and safety regulations and food handling guidelines.

• Train and motivate staff to provide excellent customer service and maintain high standards of food quality.

• Create and maintain staff schedules to optimize productivity and meet customer demand.

• Collaborate with the kitchen team to ensure efficient food preparation and timely delivery.

• Conduct regular quality assurance checks to maintain food quality and cleanliness standards.

• Resolve customer complaints and ensure customer satisfaction.

• Stay updated with industry trends and implement innovative ideas to enhance the dining experience.

Requirements

• Minimum 5-10 years of experience as a Restaurant Manager or in a similar role.

• Strong knowledge of food safety regulations and procedures.

• Proficient in inventory management, cost control, and budgeting.

• Excellent organizational and leadership skills.

• Exceptional customer service and communication abilities.

• Diploma or equivalent qualification in Hospitality Management or related field.

• Proven track record of successfully managing a restaurant operation.

• Ability to work in a fast-paced, high-pressure environment.

If you meet the above requirements and are passionate about delivering exceptional dining experiences, we would love to hear from you.

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application.

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