Job Description

• Prepare a range of cold appetizers and side dishes, such as salads, pickles, marinated vegetables, tofu dishes, and chilled seafood.
• Ensure all ingredients for cold dishes are fresh and of high quality, sourcing seasonal and premium items as needed.
• Plate cold dishes thoughtfully, ensuring they are visually appealing and meet the restaurant's presentation standards.
• Collaborate with the Head Chef to develop and update the cold dish menu, introducing new items and seasonal specials that showcase fresh, local ingredients.
• Adhere to food safety protocols for handling, storing, and preparing cold dishes, especially raw and marinated items.
• Maintain a clean and organized work area, ensuring that ingredients, utensils, and equipment are properly stored and sanitized.
• Coordinate with kitchen staff to ensure cold dishes are prepared in a timely manner and align with the service flow.
• Monitor and manage the inventory of cold dish ingredients, ensuring the kitchen remains well-stocked and ingredients are used efficiently.

Job Requirements

• Prior experience in a Japanese kitchen, with a focus on preparing cold dishes or appetizers, is highly preferred.
• Strong understanding of Japanese ingredients, preparation techniques for cold dishes, and traditional flavor profiles.
• Excellent knife skills and experience handling fresh produce, fish, and tofu.
• Creativity in plating and presenting cold dishes in an authentic and appealing manner.
• Attention to detail regarding ingredient freshness, presentation, and overall dish quality.
• Ability to stand for long periods and work in a fast-paced environment.
• Effective team player with strong communication skills to work harmoniously with kitchen staff and front-of-house team members.
• Genuine interest in Japanese cuisine, especially cold dishes, with a willingness to learn and develop new culinary skills.

Hi, we are looking for a chef who is able to handle japanese food. In particular he or she must be able to handle the following:

· At least 20 years of experience in Japanese Cuisine, focusing on Japanese Yakitori and Japanese Ramen noodles

· Has relevant Japanese Cuisine certification

· Food Preparation: Assisting in the preparation and cooking of meals.

· Supervision: Overseeing kitchen staff and food production in the absence of the head chef.

· Inventory Management: Helping manage inventory and ensuring compliance with food safety standards.

· Cleaning and Maintenance: Maintaining cleanliness and proper sanitation practices in the kitchen.

· Training: Assisting in training kitchen staff on cooking techniques, safety, and sanitation.

· Menu Development: Assisting in menu planning and development.

· Quality Control: Ensuring the quality and presentation of dishes.

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Restaurant Captain Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

1. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

• 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.

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

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

• Adheres to proper foodhandling, sanitation, and safety procedures;maintains temperature and Hazard AnalysisCritical Control Point (HACCP) logs as requiredand maintains appropriate dating, labelling androtation of all food items.

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

• Maintains cleanliness and sanitationof equipment, food storage, and work areas.

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

• Listens to customer complaints and suggestionsand resolves complaints.

• Implementssuggestions within parameter of position andrefers more complex concerns to supervisor.

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

• Maintains clean work areas, utensils, andequipment.

• Develop new menu items whileimprovising the existing ones.

• Maintain andmanage kitchen expenses, food cost, inventoryand staffing within the budgetary limits.

• Able tocook north Indian food.

• Able to do shift work.

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

• Supervising ateam to ensure that the kitchen and serviceareas are clean and tidy.

• Ensuring all food andhealth and safety regulations are followed.

Job Responsibilities

• Greet guests with professionalism, ensuring a warm, confident, and genuine first impression.
• Escort guests to their rooms, assist with luggage, and provide information about the hotel, its amenities, and local attractions in line with Leading Quality Assurance standards.
• Handle the transport of guests' luggage to and from their rooms, ensuring that guests are settled in comfortably with no items left behind.
• Maintain designated lobby stations according to company standards, checking them every 30 minutes or as needed.
• Ensure compliance with all relevant Leading Quality Assurance guidelines.

Job Requirements

• Possess relevant experience in customer service
• Customer service oriented
• Able to work shift duties, weekends and public holidays including overnight shift

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOLKELLY Singapore PTE LTD)

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Western Cuisine Cook

Working days: 6 days, 9hour per day (more than 48hour consider OT)
Location: MBS
Salary: $2,300 - $2,600

Job Description:
• Prepare all ingredient assigned by Head Chef/Junior Sous chef.
• Cook and plate food items accurately to specifications.
• Ensure the daily kitchen set-up is carried out on time and in accordance to the standards.
• Ensure all work stations and equipment are maintained in a clean and fully operational manner all the time.

Job Requirements:
• Prefer working experience in the western restaurant

WhatsApp: https://wa.me/6591044149 (Shermaine)

Siah Sze Ming Reg No: R24125414

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

Responsibilities:

• Welcoming and seating guests
• Taking food and beverage orders from guests
• Having knowledge of the general wine, beer, and alcoholic beverages the club serves
• Able to give suggestions based on customers' preference
• Always maintain a clean and tidy area
• Handling multiple tables and tasks in an efficient manner.
• Transport is provided
• Assist in any ad-hoc tasks assigned

Requirements:

• Provide excellent customer service in a fast-paced environment
• Proactive, team player
• Exceptional interpersonal & communication skills
• Able to work nights, weekends and holidays
• Approachable, with a professional appearance
• Have an eye for detail and understanding guests' needs

Job Description:



The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.



The Chef is responsible to assist the chef & cook with smooth running of the kitchen operation.



Supervise and motivate staff in the line with company procedures.



Take responsibility for own area, ensuring delivery is made effectively and efficiently.



Assist in weekly physical inventory



Supervises safe handling of food







We are seeking for an experienced Restaurant Supervisor to join our team, an African cuisine restaurant. The Restaurant Supervisor will be responsible for overseeing the daily operations of the Food and Beverage (“F&B”) department, ensuring exceptional customer service, and maintaining high standards of quality and hygiene. If you are passionate about African cuisine and have the skills and experience to excel in this role, we would love to hear from you!

Job Responsibilities:

· Supervise and coordinate all F&B related services.

· Train, motivate, and manage staff members to deliver excellent customer service.

· Monitor inventory levels and place orders for food, beverages, and supplies.

· Ensure compliance with health and safety regulations and maintain cleanliness standards.

· Develop and implement strategies to increase sales and profitability.

· Handle customer inquiries, complaints, and feedback in a professional and timely manner.

· Collaborate with the kitchen team to ensure timely and accurate preparation of food orders.

· Conduct regular inspections of dining areas and service stations to ensure they are clean and well-maintained.

· Assist in planning and organizing special events and promotions.

· Prepare reports on sales, expenses and other key performance indicators.

Requirements:

· At least 7 years of proven experience in the field of F&B supervisory or similar role in a restaurant setting.

· Excellent communication and leadership skills.

· Strong leadership skill in managing the team effectively.

· Strong knowledge of F&B operations, including inventory management and cost control.

· Ability to work under pressure and handle challenging situations with a positive attitude.

· Proactive problem-solving skills with the ability to make decisions in a fast-paced environment.

· Able to collaborate and work effectively with the kitchen staff to be a good team player.

· Flexibility to adapt to changing priorities and responsibilities.

· Meticulous with an eye to details and focus on delivering exceptional customers experiences.

· Certification in food and safety hygiene.

· Knowledge of African cuisine and cultural aspects is preferred but not a pre-requisite.

Education/Qualifications:

· Tertiary education in hotel and restaurant management preferred but not a pre-requisite.

Note:

We regret that we will not be able to respond to all applications. Only shortlisted candidates will be notified.

Technician (Food Processing Equipment)

• Salary: S$ 2,300 - 2,800 + OT
• Working Hours: 5.5 Days
• Working Days: Mon - Fri (8.30 am -5.30 pm; Sat: 8.30 am -12.30 pm)
• Working Location: Woodlands

Responsibilities:

• Perform in-house or onsite repair or maintenance of warranty and non-warranty products to provide a fully functional unit that meets quality standards and applicable specifications for exchange stock or return to customer.
• Test and calibrate all repaired equipment as required to ensure original design specifications are met.
• Identify root cause and diagnose problems accurately and perform necessary corrective actions to resolve issues during service calls.
• Troubleshoot, diagnose problems of faulty equipment and evaluate failed units to ensure cost effectiveness of repair versus replacing defective components.
• Provide customers with quotes of time and material for repairs using Company's established guidelines for pricing.
• Prepare repair estimates & statements.
• Monitor schedules and work closely with customers to ensure accurate, correct and expeditious repairs are done on a timely basis.
• Repairs and maintenance are to be completed on schedule to specified standards and procedures.
• Coordinate with accounts / sales staff that customers are invoiced immediately.
• Work closely together with customer service, sales and related functions to resolve any technical issues / complaints expeditiously.
• Design modifications to equipment to compensate for component changes or non-availability of obsolete components.
• Maintain a clean and safe work environment using the correct tools properly.
• Perform all work in accordance with established safety procedures and standards.
• Upkeep, maintain, repair and calibrate tools and equipment used for work to optimal condition.
• Maintain records of all breakdowns and repair for analysis
• Keep track of the company’s inventory and update the inventory list accurately and promptly.
• Provide product feedback to management for continued quality improvement on products.

Requirement:

• Possess Nitec / Diploma in Electrical, Electronics, Mechanical Engineering or equivalent courses with relevant experience will be considered.
• 2 - 5 years of hands-on experience in the repair and maintenance of food processing equipment or industrial production machinery.
• Ability to read and understand basic wiring diagrams, mechanical drawings & floor plans.

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

Job Summary:

The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Key Responsibilities:

New Product Development (NPD)

• Create and formulate recipes, ensuring quality and consistency before market launch
• Ensure consistent food quality, presentation, and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations

Supplier Collaboration

• Communicate with suppliers to gather information on new materials updates
• Collaborate with suppliers to source high-quality ingredients within budget constraints

Cost Management

• Monitor and control food costs, optimizing efficiency without compromising quality
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste
• Consistently negotiate with suppliers for better ingredient cost

Menu Enhancement

• Develop, plan, and execute innovative menus in line with the company’s vision
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu
• Able to calculate food cost and set proper SOP for consistent deliverance of food dishes

Trend Analysis

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation

Concept Development

• Propose and develop innovative culinary concepts inspired by current market trends

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment
• Strong knowledge of food trends, culinary techniques, and industry best practices
• Excellent leadership and team management skills
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment
• Maintain a safe and efficient kitchen environment, addressing any issues promptly
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations
• Strong communication and organizational skills
• Commitment to work rotating shifts, weekends, and public holidays

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

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.

Responsibilities:

• Prepare and cook food for all customers according to service standard and procedures.
• Preparation work during kitchen opening and closing operation hours (mise en place)
• Ensuring the food preparation areas are clean and hygienic.
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing, and distributing ingredients
• Ensure quality control and food presentation as per standard company recipes
• Ensuring all portion controls are strictly adhered to following the chef’s practices
• Ensure prepare guests’ order in a time manner
• Monitors usage of equipment and utensils to prevent damage and to ensure the equipment are maintained regularly to prolong the life span
• Washing, peeling, chopping , cutting and cooking food stuffs and helping to prepare all food items listed on the menu
• Disposing of rubbish and disposing refuse on a regular basis
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Perform miscellaneous job-related duties as assigned

Job Descriptions:

• Manage the daily preparation and production operations.
• Ensure that all activities conform to HAACP standards, and NEA guidelines.
• Responsible for the quality of all food items prepared during production is as per company’s standard Operating Procedures (SOP).
• Ensure that all required food ingredients are ordered, stocked, and properly stored.
• Must comply with SFA Food Hygiene standard and Factory cleanliness are always maintained.
• Maintain inventory of production equipment and communicate any concerns or needs.
• Any ad-hoc duties will be assigned as needed.

Job Requirements:

• Singaporeans and PR Only.
• Relevant experience in kitchen or factory environment is preferred.
• Candidates are required to handle heavy item and able to carry at least 10 kg product.

Other Information’s:

• Gross Salary: $2,500 - $4,500 per month
• Able to work 6 days’ work week / 12-hours shift from 7AM – 7PM per day.
• Uniform provided.
• Able to work with minimum supervision and a team player.

Job Description

• Manage, control and coordinate of all production processes to ensure food products are produced to meet the quality standards
• Review, investigate, resolve and identify the root cause of any problems which may be causing nonconforming products thereby maintaining quality standards
• Evaluate operating procedures and ensure system are implemented to control overall quality of product, to meet customer’s requirements
• Develop strategies to improve product quality, ensure the products are produced within standard of quality.
• Review, investigate and resolve any processes lapses, quality issues and external complaints timely
• Establish a “Food Safety “culture and ensure that it is communication to the operation team for compliance
• Ensure that the production, warehouse and logistic area is kept clean and in auditable at all time
• Work closely with the maintenance team to ensure equipment preventive and corrective maintenance is in excellent condition to ensure food safety measures are in place.

Requirements

• Experience in handling ISO 22000 and HACCP and has some knowledge in FSSC 22000
• Good Knowledge in food labelling regulatory requirement
• Familiar with food regulations for product development in S.E.A. counties and oversea countries
• Familiar with Halal legal requirement
• Process good leadership skill, excellent written and verbal communication skill.
• At least 10 years experience in Food Manufacturing industry

Responsible for supporting the EAM, Sales & Marketing / Director of Catering in securing and maximising all sales opportunities from determined market segments to achieve department goals and objectives

KEY RESPONSIBILITIES:

• Assist in the development of clientele based on existing accounts.

• Solicit for new accounts from existing or/ and new market segments to enlarge business opportunities

• Establish a regular call pattern for meeting with principles of target markets.

• Follow up on business leads to maintain a good business conversion rate

• Negotiate on good rates with customers so as to maintain a high average check

• Keep good relations with customers for repeat business

• Maintain regular contact with the Marriott Global Sales Offices and where appropriate submit sales leads within the Marriott network.

• Forecast, analyse and report Sales and Profit results.

• Participate in preparation and planning of the Annual Operating Plan, Departmental Objectives and other costs related to the Annual Budget.

• Meet and exceed monthly, quarterly and annual sales budget

• Provide administrative support to Director of Catering in the absence of Sales Agent

• Participation in developing/reviewing rate structures and conditions applicable to various marketing segments, based on market feedback and conditions.

• Participate in networking events within the hotel, the industry and customer organisations as necessary.

• Develop and promote festive and seasonal events

• Prepare weekly, monthly, quarterly and annual reports as required.

• Provide proper documentation for clear administration

• Liaise closely with other departments within the hotel to ensure efficient and regular communication of sales activities.

• Actively source new account and develop existing accounts that will meet the yield objective of the hotel from these market segments.

• Assist the Director of Catering in developing strategic sales plans, detailing sales distribution plans, trade shows and other promotional opportunities in order to meet the hotels overall strategic plan.

• Establish an understanding for Marriott policy and procedures. Develop and maintain a good working with all GSO’s and actively sources Team Hot leads for other Marriott properties.

• Effectively measure and report on a timely basis, sales results with updated strategies and competitor information to the Director of Catering.

• Maintain regular contact with key contacts in the appropriate market segments including site inspections and sales calls.

Job Title: Assistant Hotel Manager ($3000-$4000)

Job Location: Bugis

Job Purpose:

The Assistant Hotel Manager is responsible for supporting the Hotel Manager in overseeing the overall operations of the hotel. This role ensures that all departments work cohesively to deliver exceptional guest experiences while maintaining high standards of service, operational efficiency, and profitability. The Assistant Hotel Manager plays a crucial role in staff management, guest relations, and the continuous improvement of hotel operations.

Key Responsibilities:

• Operational Management:
  • Assist the Operation Manager in overseeing daily operations across of Front Office, Housekeeping and Maintenance.
  • Ensure that all hotel services meet or exceed established quality standards and that operational goals are achieved.
  • Monitor and evaluate the performance of departments, providing guidance and support to ensure efficiency and effectiveness.
• Guest Relations:
  • Maintain a visible presence in the hotel, interacting with guests to ensure satisfaction and addressing any concerns or issues promptly.
  • Oversee guest feedback collection, analyse trends, and implement improvements based on guest insights and managing reviews on various platforms
• Staff Management:
  • Support the recruitment, training, and development of hotel staff, ensuring that all team members are equipped to deliver high-quality service.
  • Foster a positive work environment that promotes teamwork, employee engagement, and professional growth.
  • Conduct regular inspections of hotel facilities and services to ensure cleanliness, safety, and maintenance standards are upheld.
  • Address any operational challenges or guest complaints, working with relevant teams to resolve issues effectively.
• Reporting & Communication:
  • Prepare and submit operational reports to the Hotel Manager, highlighting key performance indicators, guest feedback, and departmental activities.
  • Facilitate communication between departments to ensure seamless coordination and collaboration.
  • Assist in organising and leading management meetings, staff briefings, and other key hotel functions.

Qualifications:

• Education: A diploma or degree in Hospitality Management, Business Administration, or a related field is preferred.
• Experience:
  • Minimum of 5 years of experience in the hotel industry, with at least 2 years in a managerial or supervisory role.
  • Comprehensive knowledge of hotel operations, including Front Office, Housekeeping and Maintenance.
• Skills:
  • Strong leadership and management skills, with the ability to motivate and inspire teams.
  • Excellent problem-solving abilities and attention to detail.
  • Proficiency in hotel management software, financial management tools, and MS Office applications.
  • Strong communication and interpersonal skills, with the ability to interact effectively with guests, staff, and stakeholders.

Working Hours:

Flexible working hours, including weekends, evenings, and public holidays, to meet the operational demands of the hotel.

Only Singaporeans and Singapore PR to apply

Write in to us with your latest resume, expected salary and attach a recent photograph to [email protected]

We regret that only short-listed candidates will be notified.

Job Description:

• Understanding background of the business with a view to develop new markets and strengthening existing customer base;
• Understanding company products and how they are used by customers with a view to develop new products and improve existing ones;
• Gathering feedback and analysing information about customer needs;
• Gathering and analysing market information including competitors’ products, pricing and market trends;
• Servicing and managing and understanding key accounts through sales visits and products presentation;
• Preparing sales quotations, sales collaterals and samples request;
• Monitoring sales in order to derive and analyze sales forecast;
• Co-ordinate with Logistics Department to meet customer satisfaction;
• Assess credit worthiness of potential customers.

Requirement:

• Diploma in any field but preferable food science or business;
• At least 5 years working experience in sales in Food Industry;
• Organised and detail-orientated with good analytical skills;
• Good communication skills;
• Ability to work independently and to multi-task;
• Effective time management and problem-solving abilities;
• Good spoken and written English. (Ability to communicate with Chinese-speaking customers would be an advantage.)

The Hostess/Supervisor) will report to the Restaurant Manager (RM) or assigned personnel and will assist in achieving the restaurant's annual operating budget.

Responsibilities include, but are not limited to:

- Coordinating daily front-of-house operations, including bar-related tasks such as beverage preparation, setting tables, folding napkins, and maintaining cleanliness.
- Adhering to telephone etiquette in accordance with the manager's Standard Operating Procedures (SOP).
- Ensuring consistent product quality and presentation as established by the company and the manager.
- Achieving sales targets through the upselling of beverages and food items while maintaining high customer satisfaction.
- Ensuring compliance with hygiene regulations, health and food safety standards, risk management protocols, and maintaining a safe working environment for all employees, especially during deliveries.
- Assisting the RM in planning strategies to ensure the successful execution of the company business plan.
- Managing inventory, including ordering, receiving, and stocktaking, with daily completion of Food Safety Management System (FSMS) monitoring forms.
- Upholding proper food handling, sanitation, and infection control procedures at all times.
- Delivering the Company brand promise and providing exceptional customer service consistently.
- Possessing in-depth knowledge of the restaurant/bar menu and its recipes.
- Performing additional responsibilities as assigned by the restaurant manager or designated personnel.

**Requirements:**
- Commitment to delivering high levels of customer service and a willingness to go the extra mile.
- Ability to work effectively under pressure in a fast-paced environment.

**Contact:**
For a career pathway chat, please call 97333729.
Send your CV to: [email protected]

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information