Total 29,236 F&B / Tourism / Hospitality job vacancies in singapore

Food Preparation
● Prepare food ingredients & meals as directed
● Perform frying, braising and blanching of food ingredients
● Observe strictly & to enforce food safety & hygiene practices
● Set-up relevant stations for service hours
● Communicate with expeditor/cashier on finished product
● Able to work independently during preparation hours

Quality Assurance
● Adhere to prescribe menu & serving guidelines such as food portioning & presentation
● Ensure the food quality standard for dine-in, delivery and take-away (or pick -up) are consistent and of the highest serving quality
● Adhere strictly to food safety & hygiene practices and support kitchen equipment cleaning and maintenance

Service
● Take food orders from customers accurately and with a positive attitude*
● Key in customer’s orders into POS
● Engage with customers in a friendly manner*
● Good knowledge of the menu, with the ability to make suggestions
● Ensure customer receives their meals and take action to correct any issues
● Collect payments or proceeds from customers*
*some tasks are NA for Cloud Kitchen operations

Others
● Operate mobile devices like 3rd party delivery platform gadget (e.g. FoodPanda, GrabFood, Deliveroo)*
● Assist in monthly stocktake
*Key task for Cloud Kitchen operations

Full Time and Part Time roles available, apply today!

Company: F&B Company

Location: Central (Near MRT Station)

Position: Product Development Executive (Job ID: 19141)

Responsibilities

• Manage orders and the ordering system.
• Liaise with suppliers regarding stock and ordering matters.
• Address and resolve outlet inquiries concerning stock and ordering.
• Review Purchase Orders and invoices, promptly resolving any discrepancies.
• Collaborate with internal and external stakeholders to facilitate the payment process.
• Manage overseas imports, process orders, and oversee the importing process.
• Maintain optimal warehouse inventory levels and ensure stock adequacy.
• Assist the Manager in reviewing and sourcing new suppliers and products.
• Regularly review and analyze the performance of menu items.
• Manage and update relevant reports on a regular basis.
• Propose ideas for new menu items and assist in their introduction.
• Support and facilitate the launch of new menu items.
• Conduct visits to outlets to review kitchen operational procedures.
• Support and propose improvements to cooking guides and kitchen SOPs regularly.
• Undergo training at outlet kitchens to familiarize with operations.

Requirements

• Basic knowledge of purchasing functions and organizational skills.
• Proficient in MS Office (especially Excel).
• Basic understanding of administration and vendor relationships.
• Experience on handling imports preferred.

Interested applicants please send your resume to grace at pasona.com.sg with email subject header "Job Application for Product Development Executive (Purchase orders, invoices, kitchen operation) (Job ID: 19141)".

We regret that only shortlisted candidates will be notified. Other applications will be updated to our database for future job opportunities.

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Teo Su-Yin Grace

EA Registration No: R2199510
Pasona Singapore Pte Ltd
1 FINLAYSON GREEN ＃09-02 SINGAPORE 049246
Direct: +65 6239-4223 | General: +65 6732-6933 | Fax: +65 6733-2761
Email: [email protected]
URL: www.pasona.com.sg

EA License No:90C4069

Responsibilities

· The role will be focusing on new business acquisition and nurturing the existing client base and meet or exceed targets set for individual as well as the entire sales team

· Identify and pursuing new business sales opportunities

· Market analysis and implementing a sales & marketing strategy for the purpose of seeking out new business through various industries

· Analyze and research potential business opportunities from competitor Hotels and create a prospect list for targeting

· To actively convert customer enquiries into confirmed sales to develop future and repeat business contributing to the profitability of Hotel

· Handle all inquiries and ensure timely follow up on the same business day

· Supervision of daily work flow including Proposals and Contracts

· Maintenance of Hotel credit policies

· Create and review annual budget, review and submit promptly of monthly forecast

· Attendance and participation at weekly Revenue, Sales and BEO meeting

· Development and maintenance of departmental SOP and revise if necessary to fit current environment

· Conduct site tour & discussion with potential clients

· Conduct Sales meetings with relevant departments to review upcoming events/meetings and inform all necessary departments of any updates or changes

· Working closely with Catering Sales for catering businesses, groups etc.

· Conduct Performance Review and evaluate staff performance

· Any other duties as directed by the General Manager/Director of Sales & Marketing

Requirements

· At least 6 years management experience with international hotel chain particularly in Sales & Marketing/Catering Dept

· Minimum Certificate / Diploma in Sales & Marketing

· Possess essential and decisive leadership traits and be able to impart knowledge to junior employees

· Knowledge with Microsoft Office

· Able to thrive in a highly competitive environment

· Able to manage large and diverse staff in a localised setting

· Demonstrate a strong customer service mindset

Well groomed, presentable and able to articulate ideas well

Job Description:

This position is responsible for ensuring proper and efficient preparation of patient, staff, and banquet meals in their respective section.

The responsibilities are as stated below.

• Ensure all meals are prepared according to their specifications.
• Prepare all therapeutic diets according to specifications.
• Ensure that prepared meals meet a high standard in taste and presentation.
• Maintain a high standard of kitchen hygiene, safety, cleanliness, and safe food storage.
• Maintain a high standard of cleanliness of all equipment used in his/her section.
• Prepare meat and seafood items by cutting, slicing, sectioning, chopping, and cleaning according to the requirements.
• Assist in collating meals and diet chits.
• Assist in receiving and arranging incoming goods.
• Assemble and dish all meals during meal service.

Job Requirement:

• To perform shift duties including weekends and public holidays.
• WSQ Hygiene Certification Required/ SHATEC graduate

Working Shift:

6 days work week

3 rotatable shifts; 7am - 3pm, 9am - 5pm, 10am - 6pm

For interested candidates, please send your most recent and updated resume to [email protected]

Alicia Cheong Ling Wei

R1104785

Recruit Express Pte Ltd

EA License No. 99C4599

QA Assistant

Monday - Friday 9am to 6pm, 9am to 1pm on Sat (Alternate)

Office Location: Chin Bee Crescent (Boon Lay)

Basic: $2500 to $3000 depending on the experience

Requirement

• Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma / Degree, Food & Beverage Services Management, Food Technology/Nutrition/Dietetics or equivalent.
• At least 1 year(s) of working experience in the related field is required
• Relevant experience in Food & Beverage industry is an advantage.

Production and Supply Chain Support

• Conduct routine and daily checks on food safety, hygiene, quality, process and general guidelines of Halal requirements in production, supply chain and logistics
• Prepare and maintain food safety, hygiene, quality and process
• Perform daily periodic site walk of whole facility
• Conduct retention samples checks
• Coordinate with microbiological laboratory for sample collection and lab reports.
• Follow-up with Procurement on investigation and corrective actions on raw material complaint / customer feedback.

Regulatory Support

• Assist in internal audit.
• Support external customer and regulatory audits i.e. FSSC 22000, 3rd party supplier assessment.

Import and Export Management

• Prepare and liaise with warehouse team on export procedures e.g. placement of temperature data logger device.

Vendor Management

• Perform basic troubleshoot and liaise with external vendors for routine servicing and issue follow up e.g. pest control, cleaning chemicals, weighing scale, metal detector, microbiological laboratory.

Customer Management

• Provide support to customers’ request e.g. questionnaire, product specification, shelf-life lab test reports.
• Assist in investigation and follow up with investigation report.

Training

• Preparation of training materials e.g. attendance sheet, assessment.
• Coordination with HODs on training schedule.
• Conduct training

Ad-hoc Duties

• Any other duties assigned by QA manager.

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Benefit Summary:

• Government sector
• Up to $2700 + AWS + Bonus
• Good employee benefits
• Stable career, career progression opportunities

Responsibilities:

• Ensure smooth running of kitchen
• Assist Sous Chefs
• Preparation of ingredient
• Plating and ensure food quality

Requirement:

• Valid Food & Hygiene Certificate
• Comfortable in working in a fast-paced environment

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Interested candidates kindly click the APPLY NOW button or email updated resume to chanel(a)mci.com.sg

By submitting your personal data and/or resume, you give consent to the collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified. **

Chanel Loh Su Fui

Registration Number: R22110419

EA License Number: 06C2859

Cleaner / Cook

Location: Tampines

Salary: $1400 - 1600

Working Days: 5.5 / 6 days work

Roles & Responsibilities

• Cleaning the office area, including desks, chairs, and surfaces
• Thoroughly cleaning and sanitizing the office toilets
• Regular mopping and vacuuming of the office flooring
• Window wiping to keep them spotless and dust free
• Responsible for removing trash in office areas
• Performing other duties or tasks as assigned

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Job Scope

• Assist in all food preparation and cooking
• Maintain & keep the kitchen area clean
• Ensure hygiene policy and standards are fulfilled and followed strictly
• Assist chef/supervisor in all kitchen operations as required
• Responsible for all culinary duties, including productions, preparation, cleaning, opening setup, and closing
• Receiving and confirming walk-in, telephonic, and online reservations
• Provide customer service
• Handle payment :handling cash and credit card transactions

A prestigious hospitality group seeks a highly experienced and skilled Director / Senior Director, IT to lead digital transformation initiatives and manage large-scale IT projects. The ideal candidate will have a strong background in both consultancy and in-house / end-user environments, with extensive experience in managing digital transformation programs. This role will support the Group CIO directly and act as a deputy to the CIO, providing strategic guidance and oversight to IT teams.

Key Responsibilities

- Digital Transformation Program Management:

• Lead and manage large-scale digital transformation programs, ensuring successful delivery and alignment with business objectives.
• Collaborate with stakeholders to define program scope, goals, and timelines.
• Develop and manage program budgets, resource allocation, and risk management strategies.

- IT Programme Management:

• Oversee the management of large-scale IT projects, ensuring timely and within-budget delivery.
• Develop and manage project plans, budgets, and resource allocation.
• Ensure effective communication and stakeholder engagement throughout the project lifecycle.

- Technical Leadership:

• Provide technical guidance and oversight to IT teams, ensuring alignment with business objectives and industry best practices.
• Stay up-to-date with emerging technologies and trends, identifying opportunities for innovation and improvement.

- Stakeholder Management:

• Build and maintain strong relationships with stakeholders, including business leaders, IT teams, and external partners.
• Ensure effective communication and collaboration across departments and levels.

- Team Management:

• Lead and manage a team of IT professionals, providing guidance, mentorship, and coaching to ensure high performance and job satisfaction.
• Foster a culture of innovation, collaboration, and continuous learning within the team.

- Deputy to the CIO:

• Support the Group CIO directly, providing strategic guidance and oversight to IT teams.
• Collaborate with the CIO to develop and implement IT strategies, ensuring alignment with business objectives.

Requirement

• Bachelor's degree in Computer Science, Information Technology, or related field.
• At least 10 years of experience in IT project management, with a focus on digital transformation programs.
• Proven track record of managing large-scale IT projects and digital transformation programs.
• Experience working in both consultancy and in-house / end-user environments.
• Strong program and project management skills, with experience in Agile methodologies.
• Strong technical knowledge of IT systems, infrastructure, applications and data centres
• Strong communication and stakeholder management skills
• Good command in English and Chinese will be a bonus for internal & external communications and engagement

Certifications will be a plus:

• PMP, PRINCE2, or equivalent project management certification.
• ITIL or equivalent IT service management certification.

If you are a motivated and experienced IT professional looking for a new challenge, please send in your updated CV via the apply button to Shannagh Wu. We look forward to connecting with you.

*Due to large volume of applications and direct messages, appreciate your patience and only shortlisted candidates will be contacted.*


Reg No.R23112660
BeathChapman Pte Ltd
Licence no. 16S8112

• System design: You will be able to think about how the services are built, communicate with each other and with third parties
• Feature development and optimization: You will be owning backend features that support all our platforms (extension, mobile, and desktop)
• Infrastructure: You will help to define how Trust Wallet runs and deploys backend services to our millions of users
• Team building: You will be working with the team to create and foster a culture of raising the bar with each new hire
• Interfacing with users: You will be interfacing directly with end-users and developers building on Trust Wallet – supporting them and collecting feedback to inform the direction of the product

Responsibilities:

• Coordinates and prepares all cooking in the Thai kitchen
• Ensure standards of food preparation, quality, and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene, and safety

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 2 years relevant working experience in similar capacity
• Good to have experience in Thai cuisine

Roles & Responsibilities

You will plan and create new menus, set culinary directions in collaboration with the management, train and give directions to all kitchen staff, maintain food quality, manage inventory and food costs within budget.

Responsibilities:

• Plan and create new recipes and design overall menus
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen
• Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
• Perform other duties as assigned by the Management

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a F&B restaurant
• Diploma in Food Preparation and Culinary Arts
• Must have knowledge and experience in preparing Spanish, Greek, French, Italian, Mexican, Seafood cuisines
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Proficient in Microsoft Office
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Job highlights:

• Attendance Bonus
• Performance Bonus
• Career growth
• Training opportunities

Responsibilities:

• Reports to Outlet Manager
• Ensure high standards of food preparation, quality and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene and safety
• Ensure day to day operations function efficiently and smoothly

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 2 years relevant working experience in similar capacity
• Experience in Mexican cuisine
• Interested applicants are invited to send your updated resume in MS Word format via Apply Now.
• We regret that only shortlisted applicants will be notified.

Responsibilities:

• Coordinates and prepares all cooking in western cuisine
• Ensure standards of food preparation, quality, and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene, and safety

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 5 years relevant working experience in similar capacity
• Good to have experience in Mexican/French/Steakhouse/American cuisine

Job Description:

• Answering customer inquiries, and following up with customers about their order status
• Creating and processing orders in a timely manner, sales quotation, processing requests for rush orders, and reviewing pending orders and customer requests to ensure customer satisfaction
• Performing data entry and updating databases
• Developing and maintaining filing systems
• Assisting in phone calls and correspondence
• Booking meetings and events
• Managing the front desk, greeting clients and attending to office visitors
• Scheduling appointments and preparing documents for meetings
• Organising and sorting corporate mail, parcels and deliveries to and from employees
• Maintaining and managing inventory.
• Keeping stock of office and pantry supplies and making orders to make sure they are always in supply
• Handling administrative duties for the company and its executives and management teams.
• Ad-Hoc Related Task maybe assigned

Job Requirement:

• At least 1 years Admin Executive experience
• Analytical, organizational, and communication skills
• Team player, meticulous, details-oriented
• Ability to multitask, prioritize, and manage time efficiently

Job Description:

• Answering customer inquiries, and following up with customers about their order status
• Creating and processing orders in a timely manner, sales quotation, processing requests for rush orders, and reviewing pending orders and customer requests to ensure customer satisfaction
• Performing data entry and updating databases
• Developing and maintaining filing systems
• Assisting in phone calls and correspondence
• Booking meetings and events
• Managing the front desk, greeting clients and attending to office visitors
• Scheduling appointments and preparing documents for meetings
• Organising and sorting corporate mail, parcels and deliveries to and from employees
• Maintaining and managing inventory.
• Keeping stock of office and pantry supplies and making orders to make sure they are always in supply
• Handling administrative duties for the company and its executives and management teams.
• Ad-Hoc Related Task maybe assigned

Job Requirement:

• At least 1 years Admin Executive experience
• Analytical, organizational, and communication skills
• Team player, meticulous, details-oriented
• Ability to multitask, prioritize, and manage time efficiently

Company Name: Laguna National Golf Resort Club

Job Title: Driving Range Attendant

JOB RESPONSIBILITIES

• Oversee the short game area to ensure furnishings are placed in the correct area and signage displayed correctly
• Continually conduct a walk through of the bay area to ensure all areas are tidy, clear of range baskets, trash and other loose items
• Assist Golf Shop Customer Service Assistants and coordinate with the Academy
• Ensure that golfers are using the correct areas of the driving range
• Monitor the Short game area to ensure health and safety requirements are being met
• Assist in setting up for academy group clinics
• Ensure that the Driving Range field is set up correctly for any events
• Interact with members and public in a professional and courteous manner at all time
• Report any mis-use of range facilities by any customers

JOB REQUIREMENT

• Experience with basic machinery and driving will be beneficial.

BENEFITS

• Company Transport Pick-up/Drop-off Provided
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
• Employee Room Rate Globally, Learning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.

Working Day: 6 days off per month

Working Hours: 2pm - 10pm

Location: Bugis

Salary: $3000 - $3500 (Assistant Manager)

Responsibilities & Duties:

• Cashier / POS / reception
• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling food for customer
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

Roles & Responsibilities

You will plan and create new menus, set culinary directions in collaboration with the management, train and give directions to all kitchen staff, maintain food quality, manage inventory and food costs within budget.

Responsibilities:

• Plan and create new recipes and design overall menus
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen
• Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
• Perform other duties as assigned by the Management
  

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a F&B restaurant
• Diploma in Food Preparation and Culinary Arts
• Must have knowledge and experience in preparing Spanish, Greek, French, Italian, Mexican, Seafood cuisines
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Proficient in Microsoft Office
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure
  

Responsibilities:

• Manage and oversee the preparation and cooking of Indian AND/OR Thai/Mexican/Western cuisine, adhering to established standards of food preparation, quality and consistency.
• Ensure adherence to proper kitchen standard operating procedures (SOP) and safety protocols.
• Demonstrate proficient mise en place techniques, efficient stock rotations & portion control to minimize waste and maximize productivity.
• Assist with inventory checks and ordering of supplies on a daily basis, while monitoring stock levels to prevent shortages.
• Maintain a high level of kitchen cleanliness, hygiene, and safety by adhering to health and sanitation regulations and procedures.

Requirements:

• Possess Technical Diploma in Culinary Arts or Higher Nitec in Culinary Arts or other professional culinary skill certification
• At least 2 years relevant working experience in similar capacity
• Good to have experience in Indian AND/OR Thai/Mexican/Western cuisine

Responsibilities:

• Manage and oversee daily operations and ensure compliance with operations standards and procedures.
• Reviews/Plan Work Schedules to achieve high labor productivity & maintaining efficient labor strength.
• Manage costs within the budget to meet business results.
• Ensure customers needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Train new and current employees on proper customer service practices and ensure teamwork
• Handle all restaurant administrative duties

Requirements:

• Must have experiences in management of F&B restaurant experience preferably in the hospitality industry
• Customer-oriented with a high desire for service quality.
• Strong planning and organizational skills with a keen eye for details.
• Able to motivate employees to work as a team
• Able to multi-task and work under pressure.
• Self-motivated and able to work in a fast
• Warm and cheerful personality; energetic and highly motivated
• Excellent communication and interpersonal skills
• Fluent in English, any other language is a plus
• Able to work in a team with people from different backgrounds

Job Highlights:

• Performance bonus
• Attendance bonus
• Training opportunities

Job Description:

• Plan menus set culinary directions in collaboration with management.
• Develops new and creative recipes and techniques for food preparation and presentation which meets the high-quality standards of the restaurant.
• Ensures that all food preparation and presentation are consistent, implementing standards to ensure that it is technically correct and within the budgeted food costs. Evaluates products to assure that quality, price, and related goods are consistently met.
• Schedule and coordinates the work of chefs, cooks, and other kitchen team members to ensure manpower cost budgets are met.
• Establishes controls to minimize food and supply waste and theft. Ensures that all kitchens are functioning efficiently and profitably and within the budgeted cost goals.
• Specifying the ordering of food supplies and prepares inventories, budget forecasts.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Implement training and professional developments for the team members. To improve the knowledge of team members in all aspects of the high functioning kitchens – quality control, safety, sanitation, and cost control.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Work closely with the management team, attends food and beverage management meetings for event planning, menu and costing reviews as well as operational reviews.
• Periodically interacts with guests at restaurants and other dining areas.
• Performs other duties as assigned by the Management.

Requirements:

• Minimum 5 years of relevant experience in managing kitchens of restaurants or 5-star hotels
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Experience in French, Mexican, or Indian/Thai cuisine
• Advanced knowledge of food profession principles and practices & have great command in the kitchens
• Excellent knowledge of BOH systems, ordering and inventory
• Strong leadership skills and a team player with good interpersonal skills
• Excellent communication skills
• Ability to multitask and work efficiently under pressure

• Assist to maintain the proper accounts payable procedures throughout the hotel in accordance to the hotel standards
• Ensure that all invoices and charges are properly certified, approved, recorded and paid
• Prepare timely and accurate allocation of all expenses and charges for posting
• Maintain tracking system for prepaid expenses and deferred charges
• Prepare reconciliation of accruals, prepayments, deferred charges and other balance sheet items
• Maintain accurate and orderly filing system for all contracts, leases, accounting documents and correspondence
• Update the summary listing of these contracts and the respective due dates thereof. Ensure timely renewal of contracts and licenses
• Maintain accurate files on all authorized purchase orders according to accounting procedures
• Post journal entries & accrual into accounting system
• Posts payments from guests, companies, credit card and travel agents to their accounts
• Raise invoices, debit and credit notes when required
• Conduct cash count check
• Prepare Daily High Balance Report
• Follow up of outstanding House & Group Accounts on OnQ
• Check Advance Deposit Monthly Summary
• Perform control checks as mandated by Hilton’s policies and procedures and SOX requirements
• Carry out any other reasonable duties and responsibilities as assigned by Finance Manager
• Assist fellow team members and other departments wherever necessary to maintain positive working relationships

Roles & Responsibilities

We are a looking for a Restaurant Manager who has worked in South Indian Restaurants. The individual should be able to manage a team of at least 20 members.

Responsibilites

• Should order the groceries , drinks, meat etc on time by planning ahead. Should be proactive in arranging all the items required for successful operation of the restaurant.
• Should welcome and greet the customers with good hospitality.
• Should check all sanitary, electrical equipments in order.
• Should tasks to kitchen staff
• Should ensure cleanliness of the entire premises by assigning and allocating appropriate manpower
• Should prepare the duty roster for all staffs in the restaurant
• Monitor food stock and place orders on time
• Check freshness of food and discard outdated items
• To check the exhaust, fresh air, fire suppression system are properly turned ON/OFF before opening and after closing of the restaurant
• Ensure compliance with all health and safety regulations within the kitchen area
• To check the gas meter readings everyday after closing of the restaurant
• Should be able to multi-task

Requirements and skills

• Proven work experience as a Restaurant Manager/Captain
• Minimum Degree/Master Degree Qualification required.
• Excellent communication skills in English
• Ability to remain calm and not reactive in the event of any arguments/altercations between customers(if any)
• Excellent time management skills
• Up-to-date knowledge of cooking recipes
• Experience in cash counter (POS systems)

Responsibilities:

• Manage and oversee the preparation and cooking of Indian AND/OR Mexican/Western cuisine, adhering to established standards of food preparation, quality and consistency.
• Ensure adherence to proper kitchen standard operating procedures (SOP) and safety protocols.
• Demonstrate proficient mise en place techniques, efficient stock rotations & portion control to minimize waste and maximize productivity.
• Assist with inventory checks and ordering of supplies on a daily basis, while monitoring stock levels to prevent shortages.
• Maintain a high level of kitchen cleanliness, hygiene, and safety by adhering to health and sanitation regulations and procedures.

Requirements:

• Possess Technical Diploma in Culinary Arts or Higher Nitec in Culinary Arts or other professional culinary skill certification
• At least 2 years relevant working experience in similar capacity
• Good to have experience in Indian AND/OR Mexican/Western cuisine

If you are an experienced Chef de Partie looking for a new challenge, we would love to hear from you. Please apply with your CV.