Total 29,505 F&B / Tourism / Hospitality job vacancies in singapore

To include but not limited to:

• Setting up, installing and then independently executing all topographic and hydrographic survey work for a project (“own work”) in line with the safety, health, environment and quality standards.
• Administering the project survey data.
• Reporting according to the Boskalis QA system.
• Performing all relevant calibrations.
• Solving technical surveying problems (approx. 80%) during a project.
• Supervising trainees and local surveyors.
• Explaining the survey results to the Project Manager and client.
• Staying informed about survey related trends and developments and suggesting improvements the Survey Operations Manager on a detailed level.

New Concept Opening Soon

A restaurant manager is responsible for overseeing the daily operations of a restaurant to ensure efficiency and profitability. Their job scope typically includes a range of tasks and responsibilities across various aspects of the business. Here’s a detailed overview of a restaurant manager's job scope:

Operational Management

• Daily Operations: Supervise and coordinate the activities of the restaurant staff to ensure efficient operations.
• Inventory Management: Oversee the ordering, storage, and usage of food, beverages, and supplies to maintain appropriate inventory levels.
• Facility Maintenance: Ensure that the restaurant is clean, well-maintained, and compliant with health and safety regulations.

Financial Management

• Budgeting: Develop and manage budgets, monitor expenses, and ensure that the restaurant operates within financial targets.
• Revenue Management: Implement strategies to increase sales and profitability, such as promotions and special events.
• Cost Control: Monitor and control costs, including labor, food, and supplies, to maximize profitability.

Staff Management

• Hiring and Training: Recruit, interview, hire, and train new staff members, ensuring they are equipped to perform their roles effectively.
• Scheduling: Create and manage staff schedules to ensure adequate coverage during peak hours and maintain labor cost efficiency.
• Performance Management: Evaluate employee performance, provide feedback, and implement disciplinary actions when necessary.

Customer Service

• Customer Satisfaction: Ensure high levels of customer satisfaction by addressing complaints, resolving issues, and implementing customer feedback.
• Service Standards: Maintain and enforce high standards of food quality, presentation, and service.

Marketing and Promotion

• Marketing Strategies: Develop and implement marketing and promotional strategies to attract and retain customers.
• Community Engagement: Build and maintain relationships with local businesses and community organizations to enhance the restaurant’s reputation and visibility.

Compliance and Reporting

• Regulatory Compliance: Ensure that the restaurant complies with all relevant health, safety, and employment laws and regulations.
• Reporting: Prepare and present reports on sales, expenses, inventory, and other operational metrics to the restaurant owner or corporate office.

Additional Responsibilities

• Menu Development: Collaborate with chefs and kitchen staff to design and update menus based on customer preferences and seasonal availability.
• Technology Management: Oversee the implementation and maintenance of restaurant technology systems, such as point-of-sale systems and reservation platforms.
• Crisis Management: Develop and implement plans to handle emergencies and unexpected situations, ensuring the safety of staff and customers.

Effective restaurant managers possess strong leadership, communication, and organizational skills. They must be able to multitask, handle stress, and adapt to the fast-paced environment of the restaurant industry.

Email CV with Photo to [email protected]

General Manager - F&B

Working Day: 6 days per week

Location: (Bugis)

Salary: $7000 - $8000

We are seeking a dynamic and experienced General Manager for our Food & Beverage division to be responsible for the overall operations of the restaurant and ensuring a consistent and outstanding guest experience. The candidate will oversee all areas of service within the restaurant, including but not limited to, training, motivating and retention of the team, food cost, labour cost, P&L responsibility, staffing plans, safety, and hygiene, all whilst adhering to all company policies and procedures and brand guidelines.

Job Responsibilities:

Operational Management

• Oversee daily restaurant operations, ensuring seamless execution and high standards.
• Maintain high standards of food quality, service, and cleanliness.
• Implement and maintain effective operational policies and procedures.
• Address operational challenges to identify and resolve performance issues.
• Manage the restaurant with attention to detail and genuine care.

Strategic Planning and Financial Management

• Develop and implement strategic plans to enhance F&B operations, increase profitability, and improve customer satisfaction.
• Manage the F&B budget, control costs, and maximize revenue.
• Perform financial analysis and reporting to monitor performance and make data-driven decisions.
• Identify, evaluate, and recommend new markets, products, or services.

Project Management

• Plan and execute investment and reinvestment projects, including new restaurant openings, remodels, and equipment purchases.
• Suggest refurbishment or remodelling plans to align with brand needs and industry trends.

Customer and Guest Relations

• Oversee the quality of food and service, acting as the main point of contact for guest satisfaction.
• Collaborate with chefs and other stakeholders to design effective menus and wine lists, ensuring excellent quality and fair pricing.
• Provide exceptional and professional interactions with guests and staff.

Team Leadership and Development

• Provide strong leadership to the F&B team, fostering a positive and productive work environment.
• Mentor and develop team members to help them reach their full potential.
• Encourage proactive and flexible problem-solving among staff.
• Lead front-of-house operations effectively.

Other Responsibilities

• Proactively take on additional responsibilities as required.
• Operate with creativity and flexibility to adapt to changing circumstances.
• Perform any other additional responsibilities as assigned

Job Requirement

• Bachelor’s degree in hospitality management.
• At least 10 years of experience in the F&B industry and 8 years of senior managerial experience is required for this role.
• Proven track record of successfully managing and growing F&B operations.
• Experience in financially and commercially planning.
• Willing to work flexible hours, including evenings, weekends and holidays.
• Experience in hotel management or fine dining concepts will be advantageous.

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

*Responsibilities include, but are not limited to:

*Working closely with the Executive Chef/Chef De Cuisine and his assigned personnel: supporting Sous/Junior Sous Chef; running the entire daily kitchen operations and also for outside catering events.

*Preparation/delegating of mise en place as written/verbally instructed by superior .

*Ensuring consistency in work performance; overseeing junior kitchen staff members: demi chef/cook/ trainees; learn and study the full knowledge of the menus and their recipes.

*Maintain proper stock for smooth running of daily restaurant operations

*Ensuring proper handling and storage of all food items (First-in-First-out) in accordance with the company /Head chef's standards.

*Always ensure quality control and food presentation as per standard company recipes (restaurant/outside catering) , ensuring all portion controls are strictly adhered to following the head chef's practices.

*Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (all staff members to use probe thermometer for checking of food temperature during receiving and to duly filled up FSMS monitoring form)

*Assisting Head chef/keep him updated; to oversee for stock items that are fast moving and for those that are not moving

*To ensure good hygiene and personal grooming standards, ensure working with safety for yourself and all fellow colleagues and adhere to Risk Management/safety practices.

*Enjoys being challenged, committed to serving food of the highest quality.

*To assist in monthly inventory for the entire kitchen..

*Monitoring portion and waste control to maintain profit margins.

*Perform any other duties as assigned by the management/CDC/Restaurant Manager

Requirements:

· Have good initiative, a self-starter and a team player.

· Positive attitude and good communication skills

· Solutions-oriented, results driven and problem-solver

Please send resume to: [email protected] (only shortlisted candidates will be notified or contact 97333729)

Industry: Information Technology Sector

Location: East area

Schedule: 5-day work week

Skills: Accounting Operations, Accounts Receivable

Our client is an established Singapore Technology Company who’s business focuses on IT Support and Services as well as distribution of technology products across the private and public sector domain.

This position is joining an existing Accounting Department that will focus on Accounts Receivables (AR) processing.

Position Responsibilities:

• Will be part of the Accounting Department, will handle accounts receivables processing - support the Accounting department in other operational duties.
• May be assigned administrative functions from time to time.

Position Requirements:

• Atleast Diploma level in Accounting, Business or related field.
• 1-year experience in accounting principles, accounting operations and management.
• Proficient in MS Office applications especially MS Excel, knowledge in QuickBook Accounting or similar accounting system a strong advantage.

We will look into all candidate but will prioritize those closest to the requirement.

Thank you!!

To prepare food from quality authentic indian raw materials, herbs,and spices,cook indian cuisine dishes and Tandoor dishes in its traditional way.

To ensure that all the Indian food is freshly prepared, and the food standards are met.

Be experienced in Indian, Chinese, southern and Northern Indian Vegetarian Cuisines and understands authentic indian food preparation for the daily needs.

He takes the whole responsibility for the kitchen's daily operations and supervise the junior kitchen staff.

He is also responsible for introducing new dishes and menus.

He is also 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 store area.

He is responsible for monitoring portions and waste control.

He will be responsible for preparing the work schedule for all kitchen staff.

He should have the capacity to work under pressure during the extremely busy period.

If food is finishing at the outlets on a busy day, he must be able to cook the same of similar items again if needed.

He is to possess the UNIQUE curry taste for our customers, consistency is important and all food should be perfected before leaving kitchen. It should to tasted and perfected prior to dispatch.

He must train new cooks & assistant cooks when situation arises.

He is to conduct meeting with cooks on a weekly basis to discuss on menus and production needs.

To ensure kitchen is cleaned every day and do the thorough cleaning once a week with the team.

He must do break shift every day comes at 8am and leaves by 11am and comes back at 5pm & leaves at 10pm thus covering Breakfast, Lunch & Dinner production needs. Must do catering ( if needed)

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

Mandatory Requirements

He is required to work on weekends and public holidays nad take off on a weekday.

Tamil speaking.

Foodshop within neighbourhood vicinities requires chief cook for local food.

Must be able to work spilt-shift (i.e. 5am to 9am and 4pm to 8pm).

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

Must be willing to impart your cooking skills to your assistant.

Must be able to co-ordinate well with the counter-staffs.

Must know how to take inventory to ensure no shortage of ingredients at all times (however not to stock-pile especially those perishable items).

Must have at least three years of similar working experience.

Must be a team player.

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

COMPANY DESCRIPTION

RESPONSIBILITIES

Responsibility:

- Assist Sous Chef/ Junior Sous Chef with the kitchen work.

- Preparation and cooking food according to assigned menus.

- Sorting, storing and distributing ingredients.

- Ensure high standard of cleanliness and hygiene maintained in the kitchen at all times.

- Conduct pre-cooking checks on raw materials.

- To ensure all raw materials are labelled and dated

- Wash fruits and make cordial drinks

- Able to recognize what are the control forms

- Provide quality service during serving

- Collect food sample

- Operate / record a hot holding cabinet and food warmers

- Ensure daily operations is aligned to all company policies, procedures and maximum standards

- Ensures daily cooking procedures are in accordance with Camp Cook House's (CCH) SOP

- Prepare basic, washing, peeling, chopping and cutting raw items

- Handles all equipment and utensils the proper way and ''clean as you go''.

- Any other job duties as assigned by the superior.

Knowledge, Skills & Abilities Required:

Minimum 1 year of working experience in kitchen

Applicants without experience will be provided with culinary training (OJT)

COMPANY DESCRIPTION

RESPONSIBILITIES

Responsibility:

- Assist Sous Chef/ Junior Sous Chef with the kitchen work.

- Preparation and cooking food according to assigned menus.

- Sorting, storing and distributing ingredients.

- Ensure high standard of cleanliness and hygiene maintained in the kitchen at all times.

- Conduct pre-cooking checks on raw materials.

- To ensure all raw materials are labelled and dated

- Wash fruits and make cordial drinks

- Able to recognize what are the control forms

- Provide quality service during serving

- Collect food sample

- Operate / record a hot holding cabinet and food warmers

- Ensure daily operations is aligned to all company policies, procedures and maximum standards

- Ensures daily cooking procedures are in accordance with Camp Cook House's (CCH) SOP

- Prepare basic, washing, peeling, chopping and cutting raw items

- Handles all equipment and utensils the proper way and ''clean as you go''.

- Any other job duties as assigned by the superior.

Knowledge, Skills & Abilities Required:

Minimum 1 year of working experience in kitchen

Applicants without experience will be provided with culinary training (OJT)

Work Arrangement:

• 5 Day Work Week (Including Sat, Sun & PH)

$2500/Month

Benefits:

• Weekend Incentive

• Birthday Leave

• Medical with Dental Benefit

• Meal Provided

• Staff Discount

• Great Career Advancement

RESPONSIBILITIES:

• Preparation of food in compliance with health and safety standards

• General cleaning and maintenance of kitchen equipment

• Ensuring smooth daily operations

• Assist in inventory management

• Customer Service

REQUIREMENTS:

• No experience required as training will be provided

• Passion for the F&B and service industry

• Positive attitude and a team player

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preparations, presentation and storage to ensure food health and safety compliance
-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 or weekend if needed

Main Job Responsbilities

• Assist with daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients

JOB SCOPE

• Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Complies and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
• Maintain a high standard of cleanliness and sanitation in and around all pastry work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
• Ensure safe and proper use of equipment at all times and to instruct this to all pastry colleagues.
• Report to pastry management any maintenance defects using the correct and proper procedures.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Chef de Cuisine providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Attend all Sous chef meetings and pass on information to pastry colleagues.
• Ensures a cooperative and professional rapport is maintained with all external controls. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, culinary and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
• Ensure that you report to work on time as per pastry department schedules. Report any sickness or absence from work using the correct procedures.

JOB REQUIREMENTS

• Vocational School or above.
• Culinary Diploma or Certificate.
• 5 years supervision position experience in a 4-5 star hotel or quality restaurant.
• Must have strong culinary experience (international preferred) proven organizational skills.
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Able to instill safety and sanitation habits.
• Willing and able to work shift work.
• Have a well-groomed, professional appearance.
• People & customer oriented, motivator & self-starter.
• Team builder, displays initiative & creativity.

Job Decription

Open Farm Community- Cook / Demi / Chef De Partie (Farm to-table concept) - $2300 - $2900
Up to $2,500 Completion Bonus "Terms & Condition Applied"
05-day, 44 hours work week

Our kitchens are the heart of our restaurants, we have a positive, supportive environment and world-class Head Chefs to assist develop your skills. Being part of the Spa Esprit Group, there are opportunities for promotion and growth across the company.

Our Team Culture

We're passionate to develop our people to create the next generation of leaders by training and promoting from within.

Our people aren't robots, we empower people to be themselves, and let their personality, ideas and creativity shine. We take care of our people, we work hard to understand our team members as individuals to set everyone up for success. We build high-performing teams through creating courageous leaders, trusted relationships and training our teams to be knowledgeable and confident in their roles. Our team supports each other, looks after each other and works together to achieve our goals.

As we grow, were on the lookout for full-time and part-time roles in Singapore, Malaysia and internationally. We have upcoming roles for experienced talent, along with junior talent who are keen to gain experience from industry-leading chefs, sommeliers, baristas, bakers, pastry chefs and our leadership team.

Team Benefits

• Amazing career growth and promotion opportunities
• Industry-leading packages
• 05-day
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Overseas expansion exposure opportunities
• Free staff meals and drinks
• Discount across all SEG brands
• Group D&D and team bonding events
• Team member referral bonus
• Great annual leave

Job Description

• Industry/ Organization Type: Food Manufacturing
• Position Title: R&D Executive
• Working Location: Woodlands (Nearest MRT: Admiralty)
• Working Hours: Monday to Friday, 8.30 am – 5.30 pm
• Salary Package: Up to $3,500 + AWS + Bonus
• Duration: Permanent

Key Responsibilities

• Support R&D department in developing and applying raw materials.
• Source new materials for product development from Purchasing Dept.
• Perform quality checks on finished products and incoming materials.
• Maintain lab cleanliness and Pilot Plan organization.
• Assist in maintaining Food Safety Management system and documentation.
• Generate innovative raw material ideas and recipes.
• Modify and enhance existing raw materials.
• Design processes for scaling up from lab to production.
• Record experiments, formulations, and results; generate reports.
• Handle ad hoc tasks assigned by superiors.

APPLY NOW!!!

• At least a Diploma in Food Science, or related discipline.
• Minimum 1 year of related working experience in food manufacturing.
• Candidates must possess experience with machinery such as extruders and spray dryers.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65601 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Cook/Senior Cook
• Working Location: East - Parkway Parade (Nearest MRT: Marine Parade MRT) or North-East – Seletar Mall (Nearest LRT: Fernvale)
• Working Hours: 5.5 days / 10 am-9 pm ( 1.5-2 hours lunch break)
• Salary Package: Up to SGD 2700 + OT + Performance Bonus (Gross Salary up to SGD 3600)
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredients
• Bake, grill, steam and deep-fry meats, vegetables, fish, poultry and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh
• Monitoring supplies and re-ordering stock as needed
• Packing and labelling of sashimi
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage
• Maintain food safety and sanitation standards
• Monitor and train subordinates to obtain good-quality skills and performance
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Min. 1 year of working experience in a related field
• Maintain quality, excellent service & cleanliness at all times
• Have good knowledge of the Company’s products
• Good personal hygiene practice
• A food hygiene certificate is a plus

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #67107 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Celine Tan | EA Reg No.: R1873694

Job Responsibilities

• Expand and nurture key accounts within the Oil & Gas sector, Pharmaceutical industry
• Technical sales support and advisory services to clients regarding the purchase of electrical products
• Execute all aspects of the sales process, including generating take-offs, providing project quotations, closing orders, preparing submittals, and resolving customer issues, to maintain and expand customer base.
• Maintain and work on existing sales target
• Liasing with clients for their technical needs
• Understanding commercial and competitive insights
• Maintain relationship with current / new clients
• Expertise in products, the electrical goods market, and competitors.

Job Requirements

• Possess a formal qualification in Electrical Engineering (Diploma/Certification).
• Minimum of 1 to 2 years of verifiable sales experience catering to industrial clientele.
• Proficient in electrical product knowledge.
• Exhibit exceptional consultative selling abilities, along with strong interpersonal and negotiation skills.
• Display resourcefulness and a results-driven approach.
• Possess fluent communication skills in both spoken and written English.
• Own transportation in the form of a personal vehicle. (transport allowance will be given)

HOW TO APPLY:

Interested applicants, please click on “Apply Now” and provide the below details in your resume.

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 only shortlisted candidates will be notified.

Recruit Lync Pte. Ltd.

EA License No: 22C1000

EA Personnel: Benjamin Sng

EA Personnel Reg No: R22106277

We are new company opening a steakhouse in CBD area in Mid-August 2024.

Looking to hire Full-time Restaurant Host / Hostess with experience.

Job Requirements:

- Welcome guests warmly to our restaurant. Helpful, welcoming and pleasant towards each guests.

- Seat guests accordingly to our designated seating plan, evenly distributed and fairly at various seatings.

- Responsible for taking reservations (phone, website, app) and responding to guests enquiries.

- Acknowledge special occasions of guests (Birthdays, anniversaries etc.

) by keying into the booking system.

- Maintain guests profile and history and take note of special occasions and special requests by guests.

- Able to provide good and extraodinary customer service and able to work as a team.

- Excellent communication and interpersonal skills.

- Help out service staffs when needed.

- Carry out any other duties as assigned by supervisor.

- Thank guests when they are leaving the restaurant.

Experience:

- Minimum Diploma in relevant studies, F&B/Hospitality/Customer service

- At least 2-4 years of experience in this line.

- Able to communicate effectively in both English and Chinese or any other languages would be a bonus.

- Well groomed, clean and professional appearance.

Location: Tanjong Pagar Area

If you are someone who's looking for a fun, working and learning environment, you're very welcome to join our team!

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Kitchen Helper x 2 pax
• Working Location: East - Parkway Parade (Nearest MRT: Marine Parade MRT)
• Working Hours: 5.5 days / 10 am-9 pm
• Salary Package: Up to SGD 2000 + OT + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredient
• Bake, grill, steam, and deep-fried meats, vegetables, fish, poultry, and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh
• Monitoring supplies and re-ordering stock as needed
• Packing and labelling of sashimi
• Handle and store ingredients and food at the correct temperature to avoid spoilage
• Maintain food safety and sanitation standards
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Maintain quality, excellent service & cleanliness at all times
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Training provided to an inexperienced candidate
• Good communication and teamwork skills, good personal hygiene practice
• A food hygiene certificate is a plus; otherwise, the company will send you to the course

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #67094 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Celine Tan | EA Reg No.: R1873694

Job Description & Requirements

The Chef would have to prepare meals and follow established recipes.

Duties include preparing ingredients, adhering to the current restaurant menu

(Eg: Tomyam soup, Ox Tail soup, Horfun, Pataya, Bandung, kampong, chapchai, Nasi biriyani, Roti Prata, Nasi kandar etc), and following food health and safety procedures. The Chef also has to be able to guide other cooks and staff when necessary and deliver food in a fast-paced environment. Work may include operating a grill, an oven, or a fryer. Previous experience in a team environment and various cooking methods is preferred.

Chef Duties and Responsibilities:

• Setting up and organizing work stations
• Preparing ingredients for the shift
• seasoning meat, etc.
• Preparing oven, utensils, and grill for the shift
• 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 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
• Guide other cooks in preparing food or other team members when needed.

Job Responsibilities

• In depth knowledge of automation products and solutions
• Solve problem to address customer needs
• Responsible for and directly involved with assigned customers
• Sale support function
• Identify customer needs and recommend appropriate automation solutions
• Achieve assigned sales target

Job Requirements

• Diploma in Electrical Engineer
• Minimum of 2 years related experience, preferably in a Automation or Semicon environment.
• Knowledge of Inside Sales activities.
• Proficient in customer handling

Benefits

• Flexi work arrangement ( Partial work from home setting or flexi work timing )
• Yearly Bonus
• Sales incentive every 1/4 year

HOW TO APPLY:

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Recruit Lync Pte. Ltd.

EA License No: 22C1000

EA Personnel: Benjamin Sng Peng Hon

EA Personnel Reg No: R22106277

Indian Restuarant Looking for Part Time service lead .

4-6 hours per day (11 to 3 pm ) , Mon - Saturday

Candidate should be able to manage the counter ,take orders , serve customers , take care of accounts .

Able to converse with customers in english, tamil .

Familatrity with Indian cusine

Hourly basis - negotiatable

JOB SCOPE

• The Assistant Manager will assist the General Manager and Assistant General Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. The Assistant Manager will be leading a team of Captains, Cashiers, Hosts and Service Attendants
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands’ short and long term goals are met
• Support the Management team in achieving the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills
• Deputize for the General Manager, Assistant General Manager and Manager during his/her absence
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency
• Review operating results with the team and identify opportunities to improve performance
• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios
• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order
• Inspect food items are set in proper quantities and to Hotel standards
• Review the reservation book, pre-assign designated tables and follow up on all special requests
• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate
• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements
• Maintains staff files
• Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc
• Approves the schedule and flex day requests for all restaurant staff
• Responsible for coordinating training of all staff as required
• Coordinates inventories and orders food and beverage products, supplies and equipment as required
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.
• Holds daily pre-shift meetings and departmental meetings as needed.

Job Requirements

• Certificate or Diploma in Restaurant Management or extensive F&B experience.
• A minimum of 3 years’ experience at a managerial level in a 5-star hotel or a deluxe restaurant.
• Fluent in English, knowledge of additional languages is a plus.
• Knowledge of Asian and Western cuisines, their preparation and service.
• Be willing to work any day and any shift.
• Have a well-groomed, professional appearance.
• Able to perform under pressure.