Total 29,301 F&B / Tourism / Hospitality job vacancies in singapore

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.

Join Our Crispy team at AH TAN WINGS! Anchorvale Village/ Sengkang

Are you passionate about the art of frying the perfect chicken? Do you thrive in a fast-paced, flavorful environment? AH TAN WINGS, Singapore's top local fried chicken destination, is on the lookout for enthusiastic individuals to join our team!

5-6 days/week

Perks of Joining AH TAN WINGS:

Competitive pay and performance-based incentives. Ka-ching!

Opportunities for career growth. Outlet supervisor/ Area supervisor etc

What We're Looking For:

Passionate individuals with a love for fried chicken.

Ability to work efficiently in a fast-paced environment.

Excellent communication skills and a positive attitude.

Previous experience in the food industry is a bonus, but not mandatory.

Pay: $3,200.00 - $3,800.00 per month

• 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.

Job Responsibilities

• Responsible for the daily preparation of ingredients (e.g. boiling, washing, peeling, slicing etc.)
• Assisting Cooks & Chefs with cooking and food presentation
• Maintaining the quality and plating standards of all food items
• Washing of all appliances, utensils, cutting boards, and dishes
• Upkeeping of kitchen cleanliness and personal hygiene at all times
• Restocking of all inventory items
• Any other ad-hoc duties as assigned

Job Requirements

• No experience required
• 6-days workweek, including weekends and public holidays
• Positive working attitude
• Experience in food preparation and cooking is an added advantage

(Experienced candidates will be considered for a senior role to be working at our 3rd outlet which will be opening in 2024.)

Additional Employee Benefits

• Birthday Leave + Annual Leave (starting from 14 days)
• Sick Leave + Medical consultation reimbursement
• Staff Meal upon completion of Full Shift
• Complimentary non-alcoholic drinks
• Family & friends discount on food & beverage

Assist the Head, Human Capital in all HR-related matters at the Singapore Sports Hub catering unit.

Main Responsibilities:

• Develop and implement effective resourcing strategies to meet business manpower needs, including collaboration with educational institutions and recruitment agencies
• Manage the day to day rostering and staffing requirements for the business as per management directions and in line with set operational business projections
• Responsible for the coordination and delivery of the on-boarding casual labour orientation programme in line with company standards, all legislative regulations and codes of practice
• Monitor, track and update casual labour database
• Manage the deployment of large casual labour pool for various positions required in events in a stadium environment
• Manage payroll of the casual labour
• Engage the casual labour pool to increase affiliation to the organisation
• Provide administration and coordination support across all areas of Human Capital
• Perform other duties as and when required
  

Key Requirements

• Degree or Diploma in Human Resources Management, Events Management or related discipline
• Basic HR knowledge with at least 1 year of relevant work experience
• Proficient in Microsoft applications
• Previous experience in a staffing role with a highly transient workforce
• Able to work flexible hours including evenings, weekends and public holidays
• Ability to liaise with internal & external stakeholders
• Energetic with a ‘can-do’ attitude
• Resourceful and conscientious with positive mindset
• Highly adaptable and able to work in a dynamic, fast-paced environment
• Preferably with Food Hygiene Certification

Our Client is a SGX Listed company in Hospitality industry. Due to business needs, they are now recruiting a Accountant (Group Consolidation) to be part of their Finance team for ongoing transformation projects. They are located in the West Area - easily accessible.

Roles and Responsibilities:

• Consolidate Group's accounts quarterly and produce financial reports.
• Ensure subsidiaries' compliance with accounting standards.
• Maintain and improve consolidation software and systems.
• Undertake ad-hoc projects for the Group.
• Assist in closing group quarterly accounts.

Requirements:

• Degree in related field
• Minimum of 4 years' relevant experience in consolidation
• Experience in hospitality industry or luxury brand

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

• EA License No: 19C9682
• EA Personnel No: R2198636
• EA Personnel Name: Oh Puey Xin

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

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.

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

*** Hiring for Chef ***

- Experience in Vietnamese vegan cuisine

- Able to work in hot environment

- Hard working

- Team player

- Able to work under stress

- Able to create new dishes

- Shift work

- Work place: Central / North

Kesmond Yow

Mobile: 97438394

Reg. No.: R1550395

Kylice Recruitment Pte. Ltd.

EA License: 19C9585

• Oversee the planning, organization, direction, and supervision of all production activities to achieve timely delivery and maintain quality standards.
• Achieve maximum efficiency in utilizing manpower, machinery, and materials.

Requirements:

• Degree in Food Technology or equivalent
• At least 2 years of experience in food/beverage manufacturing environment.

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

Please note that only shortlisted candidates will be notified.

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

EA Licence: 19C9701

Registration: R22111604

Full time, 6 days a week

$1800 to $2200 monthly

Less than 1 year of experience

Anywhere in SG

Scope:

1. Prepare ingredients for the station
2. Cleaning and washing
3. Able to obey simple instruction

Job Requirements

1. Team player
2. Willing to work on weekends & public holidays

Other Details:

Location:

• - Downtown
• - 171 Kampong Ampat
• - Little India
• - 6 Days Working

Key Responsibilities:

1. Customer Service:Greet and seat guests.
   Address inquiries and complaints.
   Provide menu recommendations.
   
2. Supervision and Training:Oversee waitstaff performance.
   Train new and existing staff.
   
3. Order Taking and Serving:Take and relay orders.
   Ensure timely and correct delivery of food and drinks.
   
4. Table Management:Manage reservations and seating.
   Oversee table setup and turnover.
   
5. Coordination with Kitchen and Bar:Communicate with kitchen and bar for smooth service.
   Resolve order issues.
   
6. Quality Control:Ensure food and beverage quality.
   Monitor presentation and taste.
   
7. Inventory and Supplies:Monitor and request dining room supplies.
   
8. Safety and Sanitation:Ensure health and safety compliance.
   Maintain cleanliness and hygiene.
   
9. Administrative Duties:Handle billing and transactions.
   Maintain reservation records.
   
10. Event Coordination:Assist in organizing events and private parties.
    

Info can be share ATM: -

• Basic $2500
• Bishan / Marymount
• 6 Days (11:00am to 9:30pm (break time 2:30pm ~ 5:00pm))

Your Responsibilities: -

• Oversee the daily operations of the restaurant, including opening and closing procedures, staff assignments, and shift management.
• Provide guidance, training, and support to restaurant staff, including servers, chefs, and kitchen staff, to ensure adherence to policies and procedures.
• Monitor employee performance, conduct regular evaluations, and address any performance issues or training needs.
• Ensure exceptional customer service and satisfaction by interacting with guests, addressing feedback or concerns, and resolving issues promptly via e-mail as well.
• Manage inventory levels, including food, beverages, and supplies, and oversee ordering and replenishment processes.
• Prepare and analyze financial reports, sales data, and performance metrics to identify areas for improvement and implement corrective actions.

You will need: -

• Min 3 years Supervisory position in a Restaurant
• Only Singaporean May Apply

Interested applicants may click "Apply Now" or email to [email protected] to submit your application.

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

We regret to inform that only shortlisted candidates would be notified. We wish you the best of luck!

Recruit Lync Pte. Ltd. | EA Licence Number: 22C1000

Jonathan Chang Sing Erh | EA Personnel Licence: R22110541

Location = Tuas West - (Walkable from Tuas Link MRT)

Highlights:

• Reporting to the Sales Manager
• Deliver sales volume to meet targeted sales growth.
• Build and develop a solid relationship between major key accounts and company
• FMCG Industry.
• Basic + Comm + VB + Fixed allowance + mileage claim, parking and ERP claims on reimbursement (with car)

Job Responsibilities:

• To coordinate sales activities and promotions with internal stakeholders as well as the customers with respect to their needs, concerns and schedules.
• Building trust and long-term relationships with clients/customers
• Work alongside with the sales team to achieve sales targets and set goals.
• Required to plan and think strategically to achieve sales budgets.
• To keep abreast of the competition and the market’s changing landscape.
• Good analytical and communication skills to communicate effectively to the team.
• Work with internal teams to make business plans for growth of Key accounts.
• Anticipate key account changes and improvements.
• Work with internal team to ensure customers’ orders are fulfilled.
• Identify trends and develop plans to outperform the competition.

Requirements:

• Preferred qualification : No specific qualification required.
• Relevant experience is required – at least 1-2 years of sales experience in FMCG / Food products.
• Percentage between hunting and maintaining of customers – 60% hunting; 40% maintaining
• Domestic market only, not responsible for oversea market

HOW TO APPLY:

Interested applicants, please click on “Apply Now”.

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Chris Poh Tze Zheng

EA Personnel Reg No: R24120101

• 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.

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Chef De Partie to join our pre-opening team, in either the hot kitchen or in the cold kitchen.

1. Job Purpose

The Chef De Partie is responsible for:

• Preparing all food products in all kitchen sections (hot and cold) and making them ready for in-house service or dispatching to delivery

2. Principal Accountabilities

• Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
• Completes assigned prep work duties in an efficient time frame
• Moves prepared food out of the prep area continuously
• Works together in a team-oriented environment to produce foods in a timely and orderly manner
• Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
• Keeps all work stations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas
• Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned.

3. Communication & Working Relationships

• Communicates professionally with the supervisor in charge and subordinates while keeping a productive working environment

4. Knowledge, Skills, and Experience

• Minimum 3 years of kitchen experience, at least 2 year as Chef De Partie
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

5. Physical Requirements of the job

• Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises
• Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day
• Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions

Our Client

Our client is in the hospitality sector and its parent company is listed on SGX mainboard. They are looking for an experienced and hands-on HR Manager to join the team and lead all human resource function and initiatives of the club.

Your Role

Reporting to the CEO of the club and dotted line to the Head, Corporate HR, you to the Head of HR in the corporate office, you shall be responsible for full spectrum of HR generalist’s functions including but not limited to recruitment, compensation & benefits, talent retention and development, organisational development as well as administering policies, procedures, and best practices.

You are expected to be operational and hands-on as well as think strategically, resolving tactical issue in translating objectives into HR deliverables and value-add to enhancing productivity improvement to achieve the short-term and long-term goals business objectives and employee satisfaction.

• Develop and implement HR policies and procedures.
• Manage employee relations, including conflict resolution and performance management.
• Oversee the recruitment process, from posting job openings to conducting interviews and making job offers.
• Plan and lead employee training and development programs.
• Maintain and update employee records and company organizational charts.
• Manage employee benefits and compensation programs.
• Ensure compliance with labour laws and regulations.
• Ensure good union-employer relationship.
• Collaborate with other departments to ensure HR initiatives align with overall business goals.
• Direct report: 1 HR Assistant (mainly processing payroll).

Your Profile

• Bachelor's degree in HR or related field.
• At least 5 years of experience in an HR management role and also experience in membership management preferably in the hospitality or leisure industry.
• Post graduate diploma/Certificate in Human Resource Management.
• Strong knowledge of labour laws and regulations.
• Excellent communication and interpersonal skills with strong organizational and project management abilities.
• Ability to lead and motivate teams.
• Ability to work independently and collaboratively in a fast-paced environment.
• Proficiency with HR/MS Office software and technology

Note: The club is located in far West area with working hours from 8am to 5:33pm (Mon to Fri).

Responsibilities:

• Oversee and manage the daily operations of the production department.
• Lead and supervise a team of production supervisors and operators.
• Manage production schedules and ensure on-time delivery of products.
• Monitor and maintain production flow and efficiency.
• Implement and enforce quality control measures to maintain product standards.
• Identify and troubleshoot issues or bottlenecks in the production process.
• Collaborate with cross-functional teams to optimize production processes and drive continuous improvement.
• Train and develop team members to enhance their skills and knowledge.
• Ensure compliance with safety regulations and company policies.
• Prepare and analyze production reports to track performance and identify areas for improvement.

Requirements:

• Min Diploma in Manufacturing Engineering or it's equivalent
• At least 2 years related working experience
• Able to lead a team

Interested candidates who wish to apply for the advertised position, please send in your latest resume to [email protected].

EA License No: 13C6305

Reg. No.: R1874608

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

The F&B Supervisor, is concerned with the efficient and professional service of food and beverages, while ensuring guests receive optimum service in accordance with the standards, policies and procedures of the Conrad hotels and Hilton Group.

What will I be doing?

As F&B Supervisor, you will be responsible for performing the following tasks to the highest standards:

• Maintain a high customer service focus by approaching your job with the customers always in mind.
• Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.
• Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.
• Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
• Confidently know the food and beverage menu contents and explain them in detail to guests.
• Understand dietary requirements and offer appropriate suggestions.
• In consultation with the Manager, agree and implement actions to make improvements to customer service.
• Complete the checklist in product knowledge.
• Make suggestions on the menu that might suit guests of different nationalities.
• Familiarize with menu items of all other outlets to recommend guests to other outlets.
• Confidently know the opening hours of all restaurants and hotel outlets.
• Be able to recommend other restaurants and city attractions to hotel guests.
• Actively check team members’ product knowledge on each shift.
• Undertake steps / processes to ensure that all areas of the restaurant are set to the standards required for breakfast, lunch and dinner, including the checking of the cashier desk set-up and communicating with the Chefs on any details for the shift and number of reservations for the day.
• Check reservations for the day, ensuring that the restaurant and team members have tables ready and large bookings have been confirmed by phone.
• Assist managers and kitchen team members where required and carry out any reasonable duties requested by the Manager.
• Ensure that all team members are briefed for the details of the shift ahead.
• Complete the checklist on preparing the restaurant for service.
• Greet guests with a smile, offer assistance with coats, bags, etc., and introduce yourself.
• Escort guests to a table and ensure that their preference and request are acknowledged.
• Follow-up on any guest questions or queries immediately and if you don’t have the answer, check with your Manager.
• Ensure that all service procedures are carried out to the standards required.
• Make sure that all areas are cleaned and maintained in accordance with operating procedure.
• Supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels, making any changes in order to achieve the F&B team service standards and budget goals.
• Control the allocated labour for each shift to ensure that customer expectations are met whilst achieving the desired labour cost.
• Assist restaurant managers with training all team members for the ‘induction training’ and ‘on the job training’.
• Offer team members constructive feedback about their performance after every shift in an aim to develop their skills and confidence.
• Provide leadership and direction for all team members while on duty by offering professional skills and leading by example.
• Ensure that the shift is reviewed, handovers and briefings are carried out.
• Carry out any other reasonable duties and responsibilities as assigned.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

What are we looking for?

A F&B Supervisor serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 2-4 years of experience as Senior Captain / Supervisor in a restaurant with high level of quality and standards.
• Senior High School education or specialty in Hospitality.
• Good English skills to meet business needs.
• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
• Must have good knowledge of food and beverage preparation and service of various alcohol.
• Able to remember, recite and promote the variety of menu items.
• Open minded and outgoing personality.
• Willing to work for long hours.
• Positive attitude.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Working Days: 6 days per week

Location: Suntec City

Salary: $2700 - $3200

Responsibilities:

• Support and Supervise Outlet operations
• Manage customer queries in a timely and efficient manner
• Providing good customer service and good standards to maintain good company image.
• Ensure the smooth day to day running of food & drinks preparation to the established standards.
• Ensure compliance to food safety, highest quality of food and hygiene standards always.
• Assist in other works with due care, diligence and skill as when required.

Responsibilities:

• Reporting to Export’s HOD and Management
• Responsible for Sales Management of Overseas Market.
• Build and maintain good relationship with overseas customers.
• To respond quickly to customers’ request and ensure good follow up on the activities with customers.
• Attend to customers’ enquiry and develop new and potential customers.
• Manage customers’ payment collection.
• Gathering market information, competitor analysis, sales forecast and sales report.
• Review sales activities through regular sales analysis and reports to achieve sales targets
• Collaborate with customers on marketing strategies
• Participate in local and overseas exhibitions, events etc.
• Any other matters assigned by superior.

Requirements:

• Minimum ‘O’ Level/Diploma and at least 3-5 years’ experience in related field.
• Candidates with FMCG/Export market background would be an advantage.
• Independent, resourceful and dynamic. A good team player and able to work in fast pace environment.
• Excellent presentation and communication skills, complimented with strong negotiation skills.
• Computer and IT literate

Manage the entire South Indian kitchen, Preparation of Menu and all Kitchen related job.

Manage all the Kitchen and preperation staffs. Cost control and make sure no running out of preperation iterms or Kitchen inventory by reordering ontime

Budgeting, purchasing and other related duties. Cost control. Minimise food wastage. training of kitchen staff etc.

Upkeet hygiene of preperation area, Daily report to management.

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

JOB DESCRIPTION & REQUIREMENT:

• WELL EXPERIENCED IN PRATA MAKING
• ABLE TO MAKE THOSAI,TISSUE PRATA
• MUST BE ON TIME AND MUST FOLLOW HYGIENE STANDARDS
• MUST HAVE ATLEAST LEVEL 1 FOOD AND HYGIENE CERTIFICATE
• MUST BE FLEXIBLE WITH TIMINGS
• MUST MAKE PRATA DOUGH