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

Roles & Responsibilities :

We are looking for a results-driven & motivated Senior Restaurant Manager to meet sales by directing a team of competent staffs to achieve the restaurant’s goals and KPIs.

His main responsibilities not only involve in day-to-day hands-on operations, but hiring and training competent staffs, overseeing kitchen operations, curate menu for events enquiries and motivating the team to achieve sales results.

This senior position must have more than 10 years’ experience in managerial role in order to lead, manage and direct a team of Front-of-house and Back-of-house. Capable of multi-tasks roles to operate the restaurant efficiently and productively with results and manpower. Creative marketing ideas, mindset and have business acumen to propose sales and marketing strategies in order to execute into results.

Operations :

· Managing and overseeing daily operations and ensuring compliance with SOPs practise in the company.

· Overseeing opening and closing teams.

· Manage and train FOH staffs on customer satisfaction to boost up and sustain good reviews for more return customers in view of service, ambient and experience.

· Manage and ensure BOH’s quality of food, plating and food cost are within the cost of goods margin.

· Ensure customers' needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure.

· Manage, coordinate and execute seamlessly with Sales, FOH & BOH teams on big group events, Private Function events and Corporate events.

· Fine tuning of SOPs in FOH’s service and BOH’s recipes & quality.

· Overseeing and stand-in as Restaurant Chef during Chef’s absence.

· Working closely with Chef’s on 6 monthly new menu and create menu for events and group parties requirement.

Admin :

· Work with Admin and Finance to ensure the AR/AP invoices are reconcile for month-end P&L data.

· Supervise & oversee Inventory count for Service and Kitchen and account for zero discrepancy of inventory.

· Reporting to Company Directors in monthly Management Meeting

Hiring & Traing :

· Always re-visit for re-learn & re-train of FOH & BOH on SOPs and up-to-date F&B trend and knowledge.

Sales & Marketing :

· Achieve monthly KPIs of sales target.

- Propose monthly promotion for food and beverage sales to achieve sales target.

· Direct staffs on weekly photo taking for social media posting.

Pre-Requistes :

· Minimum a Diploma in Hospitality and Management

· 8~10 Year as an Italian Chef and 3 years in Restaurant Managerial role

· Willing to work 6-day week.

The cook will prepare meals and follow established recipes. Duties include preparing ingredients, adhering to the restaurant menu (Eg: Tomyam soup, Ox Tail soup, Horfun, Pataya, Bandung, kampong, chapchai, Nasi biriyani, etc) and following food health and safety procedures. Cook, clean, assist other cooks and staff when necessary. 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.

Cook Duties and Responsibilities:

• Setting up, cleaning, and organizing work stations
• Preparing ingredients for the shift; washing vegetables
• chopping, 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
• Assisting other cooks in preparing food or helping other team members when needed.

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Job Summary: As the Director of Food Manufacturing and Restaurant Operations, you will play a pivotal role in overseeing the seamless integration of food manufacturing processes and restaurant operations. This multifaceted position involves strategic planning, production management, quality control, and coordination with restaurant teams to ensure the highest standards of culinary excellence and customer satisfaction.

Responsibilities:

1. Strategic Planning:Develop and implement strategic plans for both food manufacturing and restaurant operations to align with overall organizational goals.
   Identify opportunities for growth, efficiency improvements, and cost optimization.
2. Food Manufacturing Management:Oversee the production processes, quality control, and distribution of food products.
   Collaborate with the production team to ensure timely and efficient manufacturing operations.
   Implement and maintain quality assurance measures to uphold product standards.
3. Supply Chain Coordination:Manage the end-to-end supply chain, from sourcing raw materials to delivering finished products to restaurant locations.
   Build and maintain strong relationships with suppliers to ensure a consistent and high-quality supply of ingredients.
4. Restaurant Operations Oversight:Work closely with restaurant managers to ensure smooth day-to-day operations.
   Implement standardized operating procedures to maintain consistency across multiple locations.
   Monitor and improve restaurant efficiency and customer service.
5. Financial Management:Develop and manage budgets for food manufacturing and restaurant operations.
   Analyze financial performance and implement strategies to achieve profitability targets.
6. Regulatory Compliance:Ensure compliance with food safety regulations, health codes, and industry standards.
   Stay abreast of changes in regulations and implement necessary adjustments.
7. Team Leadership and Development:Lead, mentor, and develop teams in both food manufacturing and restaurant operations.
   Foster a collaborative and innovative work environment.
8. Innovation and Continuous Improvement:Identify opportunities for innovation in both product offerings and operational processes.
   Implement continuous improvement initiatives to enhance overall efficiency and customer satisfaction.
9. Customer Relations:Collaborate with marketing and customer service teams to address customer feedback and ensure a positive experience.

Qualifications:

• Bachelor's degree in Business, Hospitality, or a related field. MBA is a plus.
• Proven experience in food manufacturing and restaurant operations management.
• Strong leadership, strategic planning, and organizational skills.
• Knowledge of food safety regulations and industry best practices.
• Excellent communication and interpersonal abilities.

Responsibilities:

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

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

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

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

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

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

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

Requirements：

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

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Kohepets is a leading Singapore-based online pet supplies company.

• Located in Woodlands
• Working hours: 8am to 5.30pm, Mon to Fri
• Air-conditioned premises
• Staff discounts upon confirmation
• OT available for good performers

Responsibilities:

• Manage and update warehouse inventory, through daily and periodic stock-checks
• Perform daily fulfilment of orders, i.e. picking, checking, packing and sorting of items for delivery
• Perform daily receiving of goods, i.e. unloading, checking, staging and put-away of items to storage
• Perform daily maintenance and housekeeping to ensure cleanliness of warehouse and processing areas
• Prepare reports and keep track of fulfilment records of processed orders
• Any other administrative work as assigned by the Operation Manager / General Manager

Requirements:

• Adaptable to fast-changing operational environment and work processes
• Highly-dependable, focused & motivated team player with a positive attitude
• Possess good analytical and communication skills
• Attentive to details
• Physically able to work in an operational warehouse environment
• Previous warehousing experience in pet food or pet supplies (preferred)

Preparing food items according to recipes and standards and ensuring that they are cooked to the appropriate temperature and presented attractively

Overseeing a specific section of the kitchen, such as the grill, sauté, or pastry, and managing the work of any junior cooks or kitchen assistants assigned to that section

Ensuring that ingredients are prepared in advance of service and that the kitchen is stocked with all necessary items to avoid delays in preparation or service

Maintaining the cleanliness and hygiene of the kitchen and work area, including washing and sanitizing equipment and surfaces and disposing of waste properly

Collaborating with other kitchen staff, including the head chef, sous chef, and other Chef de Parties, to ensure that the kitchen runs efficiently and that dishes are prepared consistently and to the restaurant's standards

Monitoring inventory levels and notifying the kitchen manager or head chef when supplies are low and need to be replenished

Mentoring and training junior cooks, including teaching them cooking techniques, sharing recipes and procedures, and providing feedback on their performance

Ensuring that all health and safety regulations are followed, including wearing appropriate protective equipment and following proper food handling procedures.

To excel in this role, you should have experience in a busy kitchen environment, with a strong understanding of cooking techniques and a passion for food. You should also be able to work well under pressure, have good time-management skills, and be able to follow instructions and work as part of a team. Additionally, you should have a strong commitment to food safety and hygiene and be willing to learn new techniques and recipes. As a Chef de Partie, you should have strong leadership and mentoring skills, as well as the ability to manage a team and ensure that dishes are prepared efficiently and to the restaurant's standards.

Job Functions & Summary:

Responsible for all food productions, menu developments, budgeting, staffing, food safety and hygiene standards of all F&B outlets in the Club.

Job Roles & Responsibilities:

• Plan menus for all food outlets in the Bukit Club
• Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approve the requisition of products and other necessary food supplies.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Implement control to minimize food waste.
• Develops standard recipes and techniques for food preparation and presentation to assure consistent high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices.
• Prepares reports relating to budget; projection and monitor actual financial results, with corrective actions to be taken when necessary.
• Attends F&B staff and management meetings.
• Consult the Director of Food & Beverage about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates products to assure that quality, price and related goods are consistently attained.
• Develop policies and procedures for the kitchen to enhance quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Work with Housekeeping to establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Responsible for the interview, selection, training, supervision, counsel and necessary disciplinary actions to all kitchen staff.
• Provide training and professional development opportunities for all kitchen staff.
• Ensure that representatives from the kitchen attend service lineups and meetings.
• Visit the dining area periodically when it is open to welcome members.
• Any other duties that might be assigned from time to time.

Requirements

• Certificate in Culinary Skills, or its equivalent.
• Minimum 6 years’ relevant culinary experience.
• Ability to write reports, business correspondence, and procedure manuals.
• Excellent understanding of produce and ingredients.
• Ability to write menus that are both creative and profitable.
• Excellent organizational and management skills.
• Strong interpersonal and communication skills, both oral and written, and positive attitude towards fostering teamwork among associates in support role.
• Ability to lead, motivates a large team of staff, adapt, embrace strong cultural diversity, and work in multi-ethnic teams.

Job Description

Technical/Functional Skills:

• SAP EWM/WM Architect
• Good knowledge in SAP EWM/WM, PP ,QM and MM integration
• Good knowledge in SAP and other 3rd party system integration
• Ability to map the user requirements
• Good verbal and written communication skills.
• Lead the onsite and vendors team

Job Responsibilities:

• A minimum of 5 years of hands-on SAP configuration experience within the Extended Warehouse Management (EWM)/Warehouse Management (WM) is required.
• Participation in one/two full cycle implementations within EWM/WM with expertise in yard management & labor management and/or a minimum of 2 years of run support experience in EWM/WM is required.
• Knowledge of SAP MM (Materials Management) is preferred
• Must have experience in EWM-ERP Master Data integration via Core Interfaces, Yard Management etc..
• Must have Experience in Configuring Pack, VAS and Quality Inspection, Configuring Physical Inventory, Configure Slotting and Rearrangement Post processing framework, Output configuration of Master Data & Warehouse Structure Creation and Dock.
• Must have Experience in direct goods receipt and deconsolidation , good issue process via stock transfer orders, put away and picking strategies, Kitting.
• Understand the interdependencies of the SAP PP, PP-PI, MM, QM and WM modules, including master data and transactional objects (e.g. orders, material documents etc.,)
• Strong exposure with Radio Frequency (Mobile data entry) functionalities.
• Good exposure in Handling Unit / Batch Management processes.
• Knowledge of GXP Processes is required.
• Ability to collaborate in a cross-functional team environment is required.

Job Requirements:

• Bachelor's Degree in IT/Engineering or related equivalent field.
• Experience in performing at least one full cycle of system configuration.
• Experience in CO experience will be helpful at work

Note: Those with less experience will be considered for System Analyst role.

Work location: 1 or 5 Senoko Road (Sembawang)

• Prepare, cook and serve a variety of items in accordance with specific menus.
• Stock take and ordering stocks from supplier
• Maintaining food quality and standard
• Ensuring the food preparation areas are clean and hygienic
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred, no experience candidates may apply, training will be provided
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 91181646

Job Description

1. Inspecting facilities periodically to determine problem and necessary maintenance.
2. Preparing weekly maintenance schedules and allocate work.
3. Supervising and training maintenance technicians.
4. Inspect and maintain building systems.
5. Monitor inventory of materials and equipment.
6. Participate in coordination of projects.
7. Performs any other job tasks assigned by Department Manager.

Job Requirments

1. Proven experience as maintenance supervisor or similar role.
2. Strong technical knowledge of all building systems.
3. Excellent planning and leadership abilities.
4. Knowledge of health and safety practices and regulations.
5. Team player

Interested applicants please send your resume to [email protected]

We regret to inform that only shortlisted candidates would be notify for interview.

The School of Materials Science & Engineering (MSE) invites applications for the position of Project Officer.

Key Responsibilities:

• To oversee the progress of various related projects
• To support research work on materials aspects of food technology
• To choose, study and characterize materials as scaffold materials for food applications
• To formulate the materials and process them into final food products

Job Requirements:

• Bachelors degree in Materials Engineering; Food Science or related field
• Excellent knowledge on physical properties of materials particularly organic materials
• Good hands-on experience on processing and characterization of organic materials
• Creativity and design skills/experience
• A team player, work well with others
• Experience in scaffold processes, material characterization techniques and food texturization will be viewed favorably

We regret that only shortlisted candidates will be notified.

Job Descriptions

• Handle food and beverage preparation.
• Maintain and upkeep kitchen equipment.
• Handle cleaning of dining area, kitchen and storage area.
• Carry out stewarding duties (in the absence of a dishwasher).
• Ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines.
• Ensure that policies and standard operating procedures are strictly adhered to

Job Requirements

• Minimum secondary school education.
• At least 1-year relevant experience working in the kitchen.
• Team player
• Ability to work in a fast-paced environment.

Working hours

• 5.5 days, 44 hrs, Shift hours 9 - 6pm, 2pm-11pm

● Implement and utilize warehouse management systems (Dynamics 365) to track the available stock of

materials in the warehouse and to automate material kitting process to provide real-time

visibility into the status of the materials to help streamline the material distribution process.

● Generate material kitting work orders by gathering and organizing all the necessary materials

required for a specific work order or job based on the Bill of Materials received from the site

team. These orders specify the quantity and types of materials required for a particular job.

● Organize the warehouse in a way that facilitates efficient material picking.

● Inspect incoming materials for quality and quantity, ensuring they meet the required

specifications.

● Communicate effectively with suppliers and vendors to manage incoming materials.

● Oversee warehouse operations, including receiving, storage, and organization of materials in

the warehouse.

● Implement measures to prevent damage to materials during storage and handling.

● Optimize warehouse layout and storage to maximize space utilization.

● Implement effective storage system to facilitate efficient storage and proper handlings of

materials.

● Coordinate with Logistics and site teams to ensure a smooth flow and timely delivery of

materials to-and-fro the warehouse and project site.

● Monitor and track the movement of goods within the warehouse.

● Maintain accurate and up-to-date documentation related to inventory, transactions, and

warehouse operations. Conduct regular inventory audits to ensure accuracy.

● Generate reports on key performance indicators (KPIs) related to warehouse operations.

● Enforce safety procedures and guidelines to maintain a secure working environment.

Job Requirements:

● Bachelor's degree or Diploma in Logistics, Supply Chain Management, Business, or a related

field.

● Proven experience in warehouse or logistics management.

● Relevant working experience in a manufacturing environment is an added advantage.

● Strong knowledge of inventory management systems and warehouse software.

● Excellent organizational and leadership skills.

● Knowledge of safety regulations and best practices.

● Excellent leadership, communication, and interpersonal skills.

● Ability to work in a fast-paced and dynamic environment.

Working hours: 6 Days Work Week -10hrs/day (2hrs break in between)

Salary up to $6000-$8000

Experience: Prior experience as Senior/ Restaurant Manager in Chinese restaurant

- Oversee overall day-to-day operations in the Dining Hall area, Pantry and Stewarding sections

- Handle customer feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectively

- Manage restaurant inventory levels, handling purchasing of necessary items when necessary

If interested, please send your resume to 88109109. Thankyou.

EA License No: 21C0626

EA Personal Reg No: R23118433

Job Descriptions

• Prepare the store (front-of-house and back-of house) for business operations.
• Assist to run Shift and to ensure the following practices are carried out in your store.
• Performing station functions in Service/Kitchen area.
• Handle cleaning of dining and kitchen area.
• Carry out stewarding duties.
• Perform cashiering duties.
• Handle customer queries.
• Ensure compliance to food safety, hygiene and sanitation standards.

Job Requirements

• Secondary school education
• Working experience is not required.
• Service-oriented with a pleasant disposition.
• Ability to work in a fast-paced environment.

Working hours

• 5.5 days, 44 hrs, Shift hours 9 - 6pm, 2pm-11pm

Job Description:

To work with, assist and support the Head of Marketing and Outreach, and CEO, to achieve SAFEF’s objective of promoting local produce at the business-to-consumer, business-to-business, and business-to-people levels through effective marketing and outreach events, campaigns and projects.

Responsibilities:

· Participate in developing marketing and outreach strategies and plans for events, campaigns and projects to achieve SAFEF’s marketing and outreach objectives

· Assist in preparing event, campaign and project budgets and proposals for approval

· Plan, organize and market SAFEF’s business-to-consumer events including physical SG Farmers’ Market events and e-SG Farmers’ Market promotional campaigns to promote local produce to the community

· Plan, organize / coordinate and market SAFEF’s and its Members’ participation in business-to-business trade events to promote local produce

· Participate in the development, implementation and marketing of new initiatives to promote local produce and grow the number of local produce supporters

· Plan and execute advertising, marketing and outreach campaigns across multiple platforms including but not limited to digital and social media to achieve SAFEF’s marketing and outreach objectives

· Work closely with the team and all stakeholders to ensure that the events, campaigns and projects are executed on time and within budget

· Collect and assist in analyzing data, and evaluating the effectiveness of the marketing efforts

· Assist in preparing post-event, campaign and project reports for senior management, and proposing recommendations for future events, campaigns and projects

Requirements:

· Bachelor’s degree and/or Diploma in Digital Marketing

· Fresh graduate are welcome to apply

· Good planning, organisational, and written and oral communication skills, preferably bilingual

· Good time and budget management, and ability to work independently and as part of a team

· Good track record in developing and executing marketing events and campaigns on both traditional and new media platforms, and preferably with experience in managing loyalty programmes

Job Description:

• Oversee the management in running of outlet’s day-to-day operations.
• Inspecting goods receive from the factory.
• Storage of product.
• Overseeing the outlet operation.
• Monitoring shelves stocks and product displays, and the general appearance of the store.
• Ensure general hygiene and overall cleanliness of outlet areas.
• Responsible for inventory control accuracy, stock replenishment, capacity planning, and timely processing of all inbound and outbound activities.
• Stall setup and closing.
• In charge of month-end stock take.
• Perform any ad-hoc duties assigned by the superior.
• Daily inspecting outlet hygiene.

Requirements:

• High energy and strong passion
• Able to work in a fast-paced environment
• Strong management skills with the ability to lead and motivate a team
• Able to work rotating shifts, weekends and public holidays
• Able to understand, read and speak Mandarin

1. Cook sinples dishes and assist at stall front

2. To help maintain clean service and kitchen area

3. Any other adhoc tasks assigned (not difficult, no heavy lifting)

4. help with morning kitchen preparation

5. air conditioned canteen, rest timings provided

Our address is at: Clementi Road

Job Responsibilities:

• In-Charge of kitchen’s cleanliness and order at all times
• In-Charge of marketing of cooking ingredients
• Check purchased groceries expiry and usefulness
• Maintain and report marketing budget to centre principal
• Prepare Breakfast, Lunch and Snacks for children everyday
• Prepare lunch for teachers and staff everyday
• To carry out the Cleaner’s duties when he or she on medical leave or annual leave
• Wash children’s utensils after breakfast and lunch everyday
• Maintain kitchen cleanliness and hygiene
• Clean and maintain equipment cleanliness

Job Requirements:

• At least obtained a professional and relevant certifcation related to F&B and Culinary Skills
• Min 3 years of work experience in F&B environment. Applicants with cooking experience for Preschool Children or cooking for the masses will have an added advantage
• Able to comprehend and communicate in basic English
• Team player and also able to work independently
• Open to contract / short-term roles

Roles & Responsibilities

Job description:

● Assist in implementing procurement strategies to optimize sourcing, pricing, and supply chain efficiency under the guidance of the Product Development and Purchasing Manager.

● Assist in evaluating potential suppliers, negotiating terms, and establishing strong partnerships with key suppliers.

● Monitor supplier performance, ensuring compliance with quality, delivery, and service level agreements.

● Stay informed about industry trends and market dynamics, helping to identify potential supply chain risks and opportunities.

● Handle day to day operations for purchasing, new product sourcing and/ or supplier quality management.

● Invite quotations, verify and complete purchase requisitions for approval.

● Negotiable and maintain good relationships with all suppliers to obtain best pricing.

● Maintain and review from time to time an efficient and effective supplier base that best supports the business and operational requirements.

● Ensure cost-effective products and services are provided to the business with consistent quality

● Prepare and follow up purchase orders and expedite delivery

● Check quality of incoming goods upon receiving regularly and assist in ensuring all products meet regulatory requirements and adhere to industry standards.

● Review monthly orders and consumption

● Reconcile and analyse all orders and ensure optimal inventory and operational requirements

● Analyse past and future inventory demand volumes, inventory trends and make forecast to minimize wastages or surplus

● Ensure discrepancies in purchases, purchase orders and invoices are reconciled within the month

Job Requirement:

●Must have minimum 1 year experience in F&B

●Must be good at Microsoft word, excel, etc.

●Able to speak multiple language will be an advantage

●Good at sourcing, negotiation, contract management and supplier relationship management.

●Positive Working Attitude

●Must be good at communication and interpersonal skill.

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Director, Sales - Leisure & Luxury (Singapore) to join our team!

As a Director, Sales - Leisure & Luxury (Singapore), we rely on you to:

• Oversee the day to day sales efforts of the Leisure sales team with specific responsibilities for the development and implementation of successful solicitation strategies for all ravel trade accounts, including offline wholesalers and travel agency networks, cruise companies and approved tour operator
• Manages the Singapore hotels annual contracting process for travel trade accounts, including working with Revenue Optimization teams on pricing strategies to appropriately position the hotels.
• Implements all sales action plans related to respective market(s) and account portfolio in order to solicit and drive transient and leisure group leads to achieve the set segment sales goals and targets for the Singapore hotels.
• Proactively partners with BD and BC team colleagues to source new business from within each assigned market and market segment, generating viable enquiries and converting business always with a view to maximize revenue for the hotels.
• Assist with and attends in-house marketing activities, familiarization trips, client hospitality evenings, presentations, site inspections and other promotional activities.
• Carries out sales trips and attends trade shows as required both domestically and internationally.

Job Scope

As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef

• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements

• Diploma in Culinary Arts / Pastry
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity.
• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team

Responsibilities:
Participates in the recruitment, selection, and training of staff
Supervise and schedule food and beverage staff
Ensure customer satisfaction
Resolve customer complaints, as well as internal conflict amongst staff
Order and maintain inventory control costs
Oversee food service, and act as an expeditor, when necessary, to ensure the timely movement of completed food orders from kitchen to customer table

Knowledge, Skills and Abilities:
Diploma and above is required
Completion of a food service administration, hotel or restaurant management course is an asset
Excellent sales skills
Excellent customer service skills
Good communication skills
Leadership skills
Proven human resource management skills such as training, motivation,
Excellent organizational skills
Must be of legal drinking age if working in a licensed facility
Knowledge of the products, services, sector, industry and local area
Knowledge of relevant legislation and regulations
FOODSAFE
Serving It Right

As a noodle chef you will be responsible for making the handmade noodle and cooking the noodle. Need a team player to help out at the kitchen when needed to.

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

A candidate who wants to become a 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 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 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.