Total 29,513 F&B / Tourism / Hospitality job vacancies in singapore

Job Description

•Familiar with the cooking of Chinese cuisine eg. Chinese or hot pot etc.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Commis Chef

• Other duties that Company deem relevant may also be assigned

•Attractive compensation for the right candidate.

Job Description

Familiar with the cooking of Chinese cuisine eg. Chinese or hot pot etc.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Commis Chef

• Attractive compensation for the right candidate.

Job Description

• Assist in food preparation
• Ensure the freshness and quality of food items
• Maintain cleanliness and the hygiene of the kitchen
• Understand and complies with the mandatory hygiene standards and requirements
• Perform any other duties as assigned by the Chef
• Required knowledge in Chinese cuisine.
• Able to work night shift if needed

Requirements

• Minimum 2 years of relevant working experience as a cook in fast paced F&B industry (quick service restaurant, fast food chains, Hotel etc)
• Diploma/Professional Certificate in Culinary Arts (preferred but not a must)
• Sound knowledge of food safety standards and procedures

Responsibilities:

• Perform venepuncture for the collection of blood specimens for dispatch

• Sorts and records all blood specimens collected, and ensure that they are correctly labelled

• Other ad-hoc duties as and when required

Requirements:

• Phlebotomy certificate

• SNB

All qualified applicants, please click “ APPLY NOW”

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliceny.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving in restaurant

. Must be able to work night shift or split shift
. Must be able to work extra hours or weekend if needed

• MNC
• Industry Leader
• Experience within HoReCa (hotel, restaurant, café) channel preferred

Our client, a leading player in the food industry, is looking for Sales Manager.

RESPONSIBILITIES:

• Develop and execute a comprehensive sales strategy with a focus on driving growth of the brands within the beverage category
• Build and maintain relationships with key accounts across the horeca sector
• Identify and build a strong customer pipeline and converting potential leads into new accounts
• Collaborate with the Marketing team to share input and insight to marketing campaigns
• Maintain relationships with beverage suppliers and work closely together to develop and execute sales strategies
• Train and educate sales teams on the features, benefits, and selling techniques for the beverage
• Stay updated on industry trends, emerging beverages, competitor activities and potential opportunities

REQUIREMENTS:

• Diploma in Business or any relevant disciplines.
• Minimum 3-5 years of Sales Experience, preferably in Food/Beverage/Fast-Moving Consumer Goods (FMCG) industry.
• Demonstrated success in developing and executing sales strategies.
• Good communication, negotiation, and interpersonal skills.

OTHER INFORMATION:

• Location: West
• Working hours: Monday to Friday, Office Hours
• Salary: Salary will commensurate according to experience & qualifications.
• The Company strives to achieve employee satisfaction and provides a conducive working environment, attractive incentives, and remuneration to all staff.

HOW TO APPLY:

Interested candidate, please submit your updated resume in MS WORD Format to Florence Pang Rou Jing (R23118044) :

Email – [email protected]

or reach out to your Friendly Consultant, Florence at WhatsApp 8655 6810 (text message only) for a confidential discussion.

Please click “Apply Now” button to submit.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence. By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

• Responsible for the preparation of food to be produced, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Stores all food properly and safely, marking the date and item.
• To ensure that the temperature records and monitoring is properly done on a daily basis.
• To ensure that the entire Production area is clean and tidy at all times.
• To ensure proper handling of all kitchen equipment at all times.
• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To comply with grooming and appearance standards at all times.
• To act in the best interest of the company in all circumstances.
• Any other appropriate duties and responsibilities as assigned.

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift Must be able to work extra hours or weekend if needed.

Liberte HR is partnered with an international 5-star hotel located in the heart of Orchard Road to source for a Reservations Executive. The role is responsible for ensuring smooth and efficient operations within the Reservations department, aimed at delivering exceptional guest service and maximizing room revenue to meet and exceed revenue goals.

Responsibilities:

• Processing and updating reservations accurately and promptly.
• Managing guest requests, billing instructions, and reservation details in the system.
• Maintaining accuracy in capturing guest preferences and reservation details.
• Conducting quality control checks on daily reservations.
• Following up on no-shows and late cancellations from the previous day, applying charges as needed.
• Monitoring loyalty program redemptions and taking appropriate actions.
• Ensuring successful virtual credit card transactions and resolving any issues.
• Reviewing reservations for upcoming arrivals and processing deposit payments.
• Responding to email and phone inquiries promptly.
• Maintaining a strong knowledge of hotel products and services.
• Creating special rate codes and supporting group bookings and packages.
• Processing group rooming lists and managing group block cutoffs per contract terms.
• Handling approvals and documentation for waiver requests related to no-show or late cancellation charges.
• Ensuring accurate filing of records and managing billing documentation.
• Supporting exceptional guest service delivery by collaborating with stakeholders.
• Identifying upselling opportunities to maximize revenue.
• Liaising with the sales team to follow up on new accounts and group business.
• Protecting rate integrity for contracted accounts and coordinating rate information requests.
• Submitting timely reports and maintaining proper document organization.
• Adhering to all company policies and standards for reservations procedures and systems.

Qualifications:

• At least 2 years of relevant experience in a similar role with a large 5-star hotel chain.
• A relevant diploma or degree in business or a related field.
• A passion for delivering an outstanding guest experience.
• Accountability and a positive approach to seeking performance improvements.
• A focus on driving the hotel’s success.
• A proactive, confident, and reliable attitude.
• Commitment to personal growth and team development.
• Flexibility to adapt to changing business needs.
• Strong teamwork skills to collaborate effectively with various stakeholders.
• A disciplined approach to ensure tasks are completed promptly.

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliceny.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours if needed

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliceny.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in SUPERVISOR

· Preferably years of previous experience in serving in restaurant

· Must be able to work night shift or split shift
. Must be able to work extra hours or weekend if needed

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Must Able to work night shift and split shift
• Must Able to work ot on weekends and public holiday
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

• To prepare food from quality authentic Indian raw materials, herbs and spices,cook Indian cuisine dishes and tandoor disahes in its traditional way.
• To ensure that all the Indian food is freshly prepared, and the food standards are met.
• Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
• To be experienced in Indian, Chinese,North and South Indian vegetarian cuisines.
• He has to work together with the Head cook for introducing new dishes and menus.
• He is to monitor and control stock levels and inventory which will be in his jurisdiction.
• His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
• He is responsible for monitoring portion and waste control.
• He is also required to cook for catering functions when needed.
• He should have the capacity to work under pressure during an extremely busy period.
• If food is finishing at the outlets on a busy day, he must be able to cook the same or similar items again if needed.
• He is to process the UNIQUE curry taste for our customers, consistency is more important and all food should be perfected before leaving the kitchen. It should taste and be perfected prior to dispatch.
• He must train new cooks & assistant cooks when the situation arises.
• He is to contribute to the meeting with cooks on a weekly basis to discuss menus and production needs.
• To ensure the kitchen is cleaned every day and do the thorough cleaning once a week with team
• He must do break shift, every day comes at 8am and leaves by 11am and come back at 5pm & leaves at 10pm thus covering Break fast, Lunch& Dinner production needs.
• He has to do catering preparations and conduct the menu sampling for the guests.
• To be creative in everyday cooking and to introduce new dishes and menus as and when necessary.

Requirements- This is a full-time and permanent position and is required to be fulfilled by an experienced chef working in a similar industry.

Mandatory Requirements

He i srequired to work on weekends and public holidays and take off on a weekday.

To speak the language: Tamil & Hindi

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

We are seeking a dedicated and detail-oriented Kitchen Assistant to join our team. As a Kitchen Assistant, you will play a crucial role in supporting the overall operations of our kitchen.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• Staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Responsibilities:

• Assume responsibility for general duties within the kitchen.
• Ensure the proper maintenance of kitchen supplies, equipment, and work areas.
• Uphold high standards of food quality, hygiene, and cleanliness throughout the kitchen.
• Assist in the preparation of ingredients for cooking, including cutting vegetables, meat, fruits, etc.
• Undertake any additional ad-hoc duties as assigned.

Requirements:

• Preferably possess at least 1 year of experience in the Hospitality industry.
• Remuneration is negotiable and will be based on number of years of working experience in the industry.
• Certificate in Basic Food Hygiene is a prerequisite.
• Must be available for a 6-day work week.
• Capable of working on rotating shifts, including weekends and public holidays.

We want to hear from you! Interested candidates are invited to email your updated resume by 30 Nov 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified.

Job Description

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.

To provide an appropriate welcome at the restaurants for guests and potential guests, maximizing their dining experience using technical and individual social skills.

JOB DESCRIPTION:

• Meet and greet all guests, and potential guests, at the front of the Restaurant
• Ensure the restaurant is ready to receive guests prior to opening and that tables are ready in line with opening standards
• Maintaining impeccable uniform and personal presentation standards in accordance with hotel policy
• Take telephone bookings and document in the Reservation book according to restaurant standards
• Ensure guest Database are updated effectively and reach out the guest for any new promotions
• Maintain detailed knowledge of menu, including daily specials
• Enforces staff motivation and team building
• Ensure tables are cleared quietly and efficiently
• Follow up and respond timely to the guest reservation and respond to every inquiry and feedback from the guest within 24 hours
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

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

· Comprehensive health insurance plan

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

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

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

· Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates

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

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

• Oversee kitchen operations
• Come up with new dishes and menu
• Supervise food quality, portioning and presentation
• Ensure highest standards of kitchen cleanliness and food safety
• Plan proper staffing to ensure smooth operations flow
• Manage stock and food cost
• Obtain and handle feedback on food quality
• Manage and train staff
• Perform any other job tasks assigned by the management

Requirements:

• Relevant experience in similar role in Chinese restaurant
• Excellent personal presentation and interpersonal skills
• Confident, outgoing personality and positive attitude
• Ability to remain calm under pressure
• Fluency in reading, writing and spoken English & Chinese / Mandarin – in order to liaise with Mandarin speaking associates

• Assist with overall day-to-day operations in the Dining Hall area, Pantry and Stewarding sections
• Ensure the outlet is run in an efficient manner and proper service is offered at all times
• Ensure all special requirements needed for service or food are prepared for and carried out for customers
• Handle customer feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectively
• Keep the management /Chef updated on any food delay, complaints and customers feedback
• Manage restaurant inventory levels, handling purchasing of necessary items when necessary
• Manage restaurant environment, handle and schedule regular maintenance and upkeep of restaurant, such as pest control, servicing, etc
• Resolve any reservation and cashiering issues
• Handle restaurant petty cash disbursements and reimbursements
• Stand-in and cover duties of any area requiring support
• Schedule staff roster to ensure good and sufficient allocation of manpower for service
• Manage and train staff
• Perform any other job tasks assigned by the management

Requirements:

• Prior experience as Senior/ Restaurant Manager in Chinese restaurant
• Excellent personal presentation and interpersonal skills
• Confident, outgoing personality and positive attitude
• Ability to remain calm under pressure
• Able to cope in fast-paced environment with heavy volume
• Ability to multi-task
• Fluency in reading, writing and spoken English & Chinese / Mandarin – in order to liaise with Mandarin speaking associates

• Lead the entire food services operations and handle any operational related matters

• Analyze on an ongoing basis, internal and external events that affect Business Unit financial budget so as to provide ideas and leadership for both short term tactics and long term plans.

• Evaluate and review strategies on client satisfaction pertaining to operations.

• Develop and direct company’s overall budget planning strategy, plans and cost saving practices.

• Responsible for Business Unitsfinancial budgets and preparation of periodic financial reports / statements for management purposes.

• Supervise and work closely with Director Operations/ COO on the Business Unit financial target and ensure their operating effectiveness.

• Establish overall organization development strategy for both short and long term needs of the business.

• Implement appropriate and efficient approaches to meet sales target.

• Continue review and assess the effectiveness and efficiency of the company’s policies, procedures, processes and identify improvement opportunities in line with the defined Business Units performance framework.

• Work closely with CafeManager to ensure that the deployment of manpower effectively serves the critical goals and needs.

• Provide leadership and guidance to Cafe Manager on addressing the

service, organization and cost saving issues.

• Build and maintain good working relationship with the clients and contract retention.

• Monitor service, food and beverage standards; work with the Chef to take corrective action where necessary.

Job Description

Chef (Japanese Grilled Cuisine)

• Ensure smooth operation in the kitchen.
• Prepare and ensure food is handled at its highest quality at all times.
• Prepare ingredients such as slicing, cutting, shredding, tenderizing, skewering and braising fish, meat and vegetables, on a grill or grill station.
• Ensure that ingredients are fresh and safe for consumption and meet food hygiene standards.
• Follow good preservation or storage of food standards.
• Ensure that kitchen is clean/sanitised and organised and adhere to safety and hygene standards at all times.
• Check and monitor if the machinery and/or equipment in the kitchen are in good working condition and report for repair if needed.
• Check that the receiving stocks are correct, monitor stock and replenish when stock runs low.
• Supervise and guide junior staff to ensure smooth delivery of work in the kitchen.
• Any other duties assigned by the Management from time to time, which may include being transferred to other restaurant outlets or sections.

Job Description

· Perform month-end closing activities;

· Record and process all business transactions in the accounting system using double-entry accounting;

· Record transactions and events relating to sales, purchases, receivables, payables and cash;

· Record transactions and events relating to inventory, accruals, prepayments, capital structures and finance costs;

· Accounts and Bank Reconciliation;

· Enter accurate data into the accounting system;

· Assist in all other ad-hoc general administrative functions when assigned.

Requirements

· Candidates should possess at least 3 years of working experience in Accounts

· Able to work independently

· Able to handle Full Set bookkeeping

· Able to handle Accounts Reconciliation

· Familiar with Xero Accounting Software

Job Highlights:

• Organisation With Clear Direction, Mission, Vision and Core Values

• Dynamic Working Environment

• Stable Career Growth

• Basic ($2800 - $3500) + Allowance + Commission

• Staff Benefits

• Performance Incentive

• On Job Training Provided

Job Responsibilities:

• Generating leads

• Preparing weekly and monthly reports

• Preparing and submitting sales orders

• Visiting and negotiating with clients to evaluate needs or promote alcoholic beverage and services.

• Provide trustworthy feedback and after-sales support, continuously improve through feedback

• Any other ad-hoc duties as assigned

Job Requirements:

• Working experience in FMCG sales or marketing preferred

• Knowledge of alcoholic beverage will be an advantage

• Diploma or Degree in business, marketing, economics, or related field

• Understanding of the sales process and dynamics

• Excellent written, communication, negotiation and presentation skills

• Territory management

• Able to work comfortably in a fast paced environment

• Competency in computers, microsoft office, BRM and CRM systems

• Possess class 3 driving licence

• Possess own vehicle will be an advantage

Interested candidates are invited to submit your resume.

Applicant must be able to prepare and cook Hunan Cuisines.

Manage kitchen staff;

Control food waste;

Good presentation on food;

Introduce new and exciting dishes;

Able to prepapre all current dishes on the menu;

6 and a half day work.

Only shortlisted applicant will be called up for interview and do a food tasting.

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.
• Joining bonus of up to $2000.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance.
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 5 days work week or 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.