Total 29,819 F&B / Tourism / Hospitality job vacancies in singapore

RESPONSIBILITIES:

• Sets tables based on reservations
• Ushers the customers to their table
• Answers questions on service info, prices, and meal items
• Assists customers in setting up the pot and portable stove for hotpot
• Maintaining clean and tidy buffet food display
• Ensures enough plates and cutleries available for diners
• Assists in refilling/ topping up the dessert and salad bar
• Clears tables and cleans the chairs
• Disposing garbage

REQUIREMENTS:

• male or female
• 18 to 65
• no minimum education required
• can work 6 days a week

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.

Roles & Responsibilities

• Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
• Wash & Cut vegetables, meats, seafood and poultry.
• Marination’s, mise-en-place and set up all stock stations
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Set up and manage Buffet Stations with all necessary supplies.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment's.
• Monitor the performance of assistant chefs.
• Cook staff meals

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.

Job scope:-

• Manage the annual review exercise for performance management, salary increment and bonuses
• Participate in annual salary benchmarking exercises and as well as benefits reviews.
• Conduct job evaluations
• Build collaborative partnership with external and internal stakeholders and provide C&B recommendations and solutions to HR teams and business departments.
• Derive insights from C&B data to improve, enable more effective people decisions and optimize cost.
• Conduct internal audits and reviews to ensure compliance to relevant regulations and policies

Job Requirement:-

• Min Degree in HR Management or equivalent
• Min 3 Years experience in C&B specialisation
• Able to start work immediately or within a short notice

Interested candidates do submit your application to [email protected]

Attn: Wendy Khoo Hui Wen (R1761665)

Recruit Express Pte Ltd (99C4599)

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Responsibilities:

• Continually meeting or exceeding sales quotas.
• Supervising and guiding the sales team as well as providing incentives to motivate staff to achieve sales targets.
• Monitoring the performance of the sales team.
• Ensuring that the store is clean and well-maintained at all times.
• Building and maintaining good working relationships with customers.
• Identifying opportunities and strategies to increase sales.
• Regularly attending sales meetings and training sessions.
• Ensuring that the store is adequately stocked with company products.

Requirements:

• Proven experience in sales and customer service.
• Proficient in all Microsoft Office applications.
• The ability to work in a fast-paced environment.
• Excellent problem-solving skills.
• Strong management and leadership skills.
• Effective communication skills.
• Exceptional customer service skills.

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.

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.

· Ensuring company policies are followed.

· Optimizing profits by controlling costs.

· Hiring, training and developing new employees.

· Resolving customer issues to their overall satisfaction.

· Maintaining an overall management style that follows company best practices.

· Providing leadership and direction to all employees.

· Ensuring product quality and availability.

· Preparing and presenting employee reviews.

· Working closely with the store manager to lead staff.

· Overseeing retail inventory.

· Assisting customers whenever necessary.

· Organizing employee schedule.

· Ensuring that health, safety, and security rules are followed.

· Taking disciplinary action when necessary.

· Ensuring a consistent standard of customer service.

· Motivating employees and ensuring a focus on the mission.

· Completing tasks assigned by the general manager accurately and efficiently.

· Supporting Maintaining merchandise and a visual plan.

· Maintaining stores to standards, including stocking and cleaning.

· management as needed.
JOB REQUIREMENTS
2+ years retail experience in a leadership capacity (e.g. management, shift leader, etc.)

Bachelor’s degree or equivalent experience

Familiarity with fashion trends and styles

Ability to effectively train and motivate sales associates

Excellent organizational, problem-solving, project management and communication skills Willingness to show leadership and guidance from the floor

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.

We are looking for a Chef to join our team and prepare delicious meals for our customers.

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you.

Ultimately, you’ll prepare and deliver a complete menu that delights our guests.

Chef Cook 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

Requirements

· Proven min 2 years to 5 years’ experience as a chef

· 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

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

• Organize the outlet in an efficient manner to cope with the day-to-day operations and bookings.
• Plan the requirements for bookings and promotions and to coordinate with all staff concerned to facilitate the smooth execution and operation of the events.
• Ensure adequate supplies in areas of responsibility and that equipment is well maintained.
• Ensure that food service is always efficient and effective, and facilities conform to hygiene and sanitary requirements, with excellent customer service and service recovery procedures.
• Maintain rapport with all guests and an up-to-date mailing list of all regular guests.
• Conduct training for staff according to the established standards.
• Assist the Food & Beverage Manager in the planning and executing of sales and promotions as well as marketing strategies and policies for the outlet.
• Provide information or instructions on new activities, outlet promotions, events as well as guest feedback to staff during briefing sessions.
• Ensure all food and beverages sold are properly accounted for at established prices.
• Perform any other job tasks as assigned.

Job Requirements

• Minimum 2 years of working experience in a similar capacity in the hospitality industry.
• Enterprising, resourceful, service-oriented and with an eye for detail.

· Provide the perfect service experience for every Guest

· Ensure the Guest feels important and welcome in the restaurant

· Ensure hot food is hot and cold food is cold

· Adhere to timing standards for products and services

· Look for ways to consolidate service and increase table turns

· Present menu, answer questions and make suggestions regarding food and beverage

· Serve the Guest in an accommodating manner

· Must know all food liquor, beer, wine and retail offered

· Apply positive suggestive sales approach to guide Guests

· Maintain table cleanliness

· Looks for ways to avoid waste and limit costs

· Assist in keeping the restaurant clean and safe

· Provide responsible service of alcoholic beverages

· Deliver food and beverages to any table as needed

· Must follow all cash handling policies and procedures

· Report to property on time and in proper uniform

· Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.

· Prepare simple dishes such as salads, entrees if needed.

· Assist with the Kitchen Department on the packing/vacuum packing wherever is necessary.

· Must need to work on weekends and public holidays

· Must have Proficiency to speak English, tamil, Hindi and Malay

· Preparation of menus relevant to a diversity of clients

· Ordering and stock control of food and related items

· Participating in the development of training and appraisal of kitchen staff

· Preparation and cooking of food for clients

· Maintain a clean and tidy kitchen

· Ensure the maintenance of kitchen equipment and report any breakdown

· Ensure kitchen security at all times

· Adhere to all policies

· Health and Safety at Work

· Environmental Health Regulations

· Care Home Safety Policy

· Able to work weekends and public holidays

· Able to work rotating shift

· Able to work early morning & late night whenever required

· Willing to work long hours whenever required

· Perform other duties as assigned by management

· Daily operations of the kitchen including production, preparation & presentation.

· Ensure all items of highest quality at all times.

· Efficient management of food costs & wastage.

· Maximizing the overall food & beverage department profit.

· Quality levels of production including cleanliness, sanitation & hygiene.

· Creative menu planning on a timely basis

· In-charge of the kitchen

· Monitor kitchen flow

· Procurement & purchasing

· Staffing & timetable

· Daily operations of the kitchen including production, preparation & presentation.

· Ensure all items of highest quality at all times.

· Efficient management of food costs & wastage.

· Maximizing the overall food & beverage department profit.

· Quality levels of production including cleanliness, sanitation & hygiene

· Creative menu planning on a timely basis

· Must need to know how to cook the following items

· Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

· Fish Molee. Famous in South India

· Kerala Karimeen Fry.

· Aila Curry.

· Prawns Kuzhambu.

· Kheema with Coconut Curry

· Chicken Roast.

· Payyoli Chicken Fry.

· Chettinadu Chicken

· Crab (Small and Big Size)

· Mutton Biriyani

· Chicken Biriyani

· Egg Biriyani

· Prawn Biriyani

· hettinad Dry Pepper Chicken,

· Chettinad Kozhi Kuzhambu,

· Spicy Chettinad Fish Fry Recipe

· Chettinad Mutton Chops Kuzhambu Recipe

· Chettinad Nandu Varuval Recipe

· Thalapakkati Style Chicken Biryani

· Mutton Chukka Varuval

· Chicken Ghee Roast

· Chettinad Chicken Kuzhambu

· Small Variety Fish Fry

· Boondhi Raita

· Boiled Egg

· Fruit Custard

· Weigh, measure, mix and prep ingredients according to recipes.

· Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

· Check food and ingredients for freshness.

· Arrange and garnish dishes.

· Work well under pressure and within the time limit.

· Ensure that kitchen area, equipment and utensils are cleaned

· Provide the perfect service experience for every Guest

· Ensure the Guest feels important and welcome in the restaurant

· Ensure hot food is hot and cold food is cold

· Adhere to timing standards for products and services

· Look for ways to consolidate service and increase table turns

· Present menu, answer questions and make suggestions regarding food and beverage

· Serve the Guest in an accommodating manner

· Must know all food liquor, beer, wine and retail offered

· Apply positive suggestive sales approach to guide Guests

· Maintain table cleanliness

· Looks for ways to avoid waste and limit costs

· Assist in keeping the restaurant clean and safe

· Provide responsible service of alcoholic beverages

· Deliver food and beverages to any table as needed

· Must follow all cash handling policies and procedures

· Report to property on time and in proper uniform

· Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.

· Prepare simple dishes such as salads, entrees if needed.

· Assist with the Kitchen Department on the packing/vacuum packing wherever is necessary.

Ginza Sushi Ichi, one Michelin star Japanese fine dining restaurant in Orchard area is seeking servers to join our award-winning team. Experience is not a must as training will be provided, but will be an added advantage.

Successful applicants will be entitled to the following employee benefits:

• Competitive salary.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance.
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

The Lobby Ambassador is responsible in managing various aspects of the Lobby operation in the delivery of the Raffles Hotel Singapore’s service experience throughout the entire guest journey.

Primary Responsibilities

Executes Core Tasks of the Lobby Operation

• Delivers the Raffles Hotel Singapore guest experience through a seamless flow of processes and in close cooperation with the Raffles Butler.
• Provides a first-class arrival experiences for all residents including a seamless and personalised check-in experience. Closely assists the F&B team in welcoming and accommodating/seating restaurant patrons.
• Ensures the smooth running of the Lobby operation by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore products and colleagues.
• Addresses any security incidents and guest complaints to the Lobby Operations management team and reacts proactively when suitable and appropriate.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Handles Cashier and Lobby Operation Coordinator Duties

• Accurately executes cashiering and billing duties in coordination with the Raffles Butlers and cooperates closely with the Finance team.
• Acts as Lobby Operation Coordinator to handle administrative tasks and to ensure the smooth lobby operation and the completion of all essential preparatory tasks prior to guests’ arrivals.
• Responsible for the timely pre-arrival correspondence cycle within the Lobby Operations team.

Maximises the outcome of upsell and cross-sell opportunities

• Executes the annual upsell strategy and achieves all goals as set by management.
• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities for Residents, F&B patrons and visitors.

Seeks constant improvement of quality in product and services

• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.
• Participates in the handling and follows up of any security incident and guest complaint together with the Lobby Operations management team and always reinforces hotel values.
• Adheres to Workplace Safety and Health (WHS) policies and procedures.

The position is responsible for coordinating and administrating among rooms division team and correspondence with internal and external stakeholders, organization of the divisional work flow, follow-through on pending projects. He/she is to be a part of various aspect of operation in the delivery of the Raffles Singapore service experience throughout the entire guest journey.

Primary Responsibilities

Manages Administration and General Tasks

• Ensures Rooms Division’s smooth daily operation by performing all tasks in adherence with the code of ethics as issued by Raffles Singapore.
• Oversees the daily occurrence of departmental expenses for better control and oversight for the end-of-month profit and loss reconciliation.

• Co-ordinates with colleagues and representatives of other departments to ensure an efficient flow of communication, assists departmental head with administrative duties whenever required/appropriate.
• Ensures all correspondences, messages, e-mails are responded in timely manner, disseminated accordingly, and remains confidential about all matters of such nature.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Executes Core Tasks of Guest Assistance

• Delivers the Raffles Singapore guest experience through a pre & post stay guest correspondence and handling guest inquiry.
• Upholds a flawless impression and perception of the Raffles Singapore products and colleagues.

Deals with Supplier and Maintains Contracts

• Takes responsibility for maintaining contracts related to Rooms division and deals with suppliers when modification is necessary.
• Handles all appointments and keeps track of diaries assigned.

Seeks Constant Improvement of Quality in Product and Services

• Ensures personal awareness of the activities and services within the hotel in order to promote the property and is responsive to guest inquiries.
• Ensures all work is followed as detailed in Standard Operation Procedures (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP)
• Leads the handling and follow up on any security incident, guest complaint, and colleague injured together with the Lobby Manager and always reinforces hotel values.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

The position is responsible for coordinating and administrating among rooms division team and correspondence with internal and external stakeholders, organization of the divisional work flow, follow-through on pending projects. He/she is to be a part of various aspect of operation in the delivery of the Raffles Hotel Singapore service experience throughout the entire guest journey.

Primary Responsibilities

Manages Administration and General Tasks

• Ensures Rooms Division’s smooth daily operation by performing all tasks in adherence with the code of ethics as issued by Raffles Singapore.
• Oversees the daily occurrence of departmental expenses for better control and oversight for the end-of-month profit and loss reconciliation.
• Co-ordinates with colleagues and representatives of other departments to ensure an efficient flow of communication, assists departmental head with administrative duties whenever required/appropriate.
• Ensures all correspondences, messages, e-mails are responded in timely manner, disseminated accordingly, and remains confidential about all matters of such nature.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Executes Core Tasks of Guest Assistance

• Delivers the Raffles Singapore guest experience through a pre & post stay guest correspondence and handling guest inquiry.
• Upholds a flawless impression and perception of the Raffles Singapore products and colleagues.

Deals with Supplier and Maintains Contracts

• Takes responsibility for maintaining contracts related to Rooms division and deals with suppliers when modification is necessary.
• Handles all appointments and keeps track of diaries assigned.

Seeks Constant Improvement of Quality in Product and Services

• Ensures personal awareness of the activities and services within the hotel in order to promote the property and is responsive to guest inquiries.
• Ensures all work is followed as detailed in Standard Operation Procedures (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP)
• Leads the handling and follow up on any security incident, guest complaint, and colleague injured together with the Lobby Manager and always reinforces hotel values.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Minimum Diploma in Hospitality Management.
• Minimum 1 year secretarial or coordinator experience preferably in hospitality or related field.
• Excellent communication skills in English and ability to communicate in a second language.

Competencies

• Possesses strong interpersonal skills.
• Ascertains and addresses guest and colleague needs and contributes in the team.
• Motivates individuals and creates and maintains a cohesive team.
• Focuses on work with an eye for detail and an approachable attitude.
• Works well under pressure, analyses and resolves problems, and exercises good judgment.
• Prioritises and organises work assignments and delegates work effectively.
• Self-motivates and shows good initiative in a dynamic environment.
• Ensures security and confidentiality of guest and hotel information.
• Possesses good computer and property management system skills.
• Embraces and responds to change effectively.

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.

• 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.

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.

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 the Position

Reports to Customer Service Team Leader, the position is responsible for providing support throughout pre & post Sales, to ensure flawless execution of order processing, trace resolution & escalation/exception/complaint handling, service level agreement & internal processes.

Duties & Responsibilities

• Trace Handling: manages shipment tracking and trace requests from customer on timely manner.

• Escalation/Exception-Handling: Handles customer escalations from customers on a timely manner.

• Complaint-Handling: Handles and addresses complaints end-to-end; Acts as escalation point for customers and other parties within the team.

• Solution Provision: Able to provide timely solution to cases/exceptions, proper follow up and follow through end-to-end.

• Service Recovery: Able to provide service recovery as deemed appropriate, with the necessary investigations done & wisely executes empowerment with proper justifications and based on set processes.

• Manages and investigates customer claims, and assesses if claim is approved or denied, where claims are not handled by insurer/3rd party administrator.

• Manages any ad hoc/regular reports supporting SME or KAM customers.

• Stays informed on shipment and exception status for allocated KAM customers.

• Proactively informs customer on shipment status and exceptions.

• Passes Sales leads or any potential business opportunities to Sales Team.

Requirements

• Minimum GCE 'O’ Levels or Diploma.

• Working Experience & Knowledge / Technical Skills Preferred

• Minimum 2 years of customer service work experience

• Experience in Express Distribution or Supply Chain Logistics industry is preferred.

Working Hours

5.5 days work Week

Assists in training, motivating, directing and supervising the work performance of the employees in the F&B operations

Assists in developing and maintaining all on-the-job training programs on a continual basis to ensure a high degree of professionalism among the staff

Ensures proper care, security and maintenance of hotel equipment

In the absence of the Managers, Assistant Managers and Restaurant

Executives, to conduct a daily briefing with the staff on station assignments, details regarding menu, functions, and activities within the hotel

Maintains a daily housekeeping program that covers storage and operational areas

Performs menu recommendations to patrons and offer other F&B services such as cross-selling of other in-house restaurants and hotel facilities, so as to enhance their dining experience

Able to take reservations, assign seating arrangements, lead patrons to seats, and build rapport with patrons

Ensure that the administrative tasks assigned to the Captains, such as requisitions, operating equipment control and inventory, and other tasks are dutifully completed

Observes the personal grooming, attitudes and degree of professionalism of the staff to ensure that the quality service standards are up kept

Conducts spot-checks on staff service attitudes and product knowledge randomly at least twice a week

Assumes an active role in implementing safety procedures and following up within the department for such procedures

Responds to any hotel emergencies or safety situations with urgency

Fosters a close working relationship with other departments and promote effective inter-departmental communication

Reports all incidents to the Managers

Ensures the accuracy of order-taking and billing

Attends to telephone enquiries

Be conversant with the opening and closing procedures of the restaurant, and ensure that the staff adheres to these procedures.

Reviews and evaluates staff performance during probation and annual performance appraisal

Attends to guests’ complaints, enquiries, or situations as satisfactory to the guests as possible

Always extend a warm welcome for the guests upon their arrival and a fond farewell when they leave the restaurant

Performs any other duties as may be assigned from time to time by the Management