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

Job description:

1) Managing and organizing daily restaurant operations to ensure smooth operations .

2) Planning of promotions and discount.

3)Costing and budgeting for restaurant profitability.

4)Weekly staff training on service and product knowledge

5)Handle cusomters reuquest and complains

6) Must have wine knowledge in french wine

Requirement :

1)Degree in management or equivalent

2)At least 4 years of restaurant management experience

JOB SUMMARY

Directly responsible to the Banquet Manager for the performance of all hourly banquet food and beverage servers and is the personal representative of all Singapore Marriott Tang Plaza Hotel to banquet guests. As such, is expected to coordinate all aspects of room or facilities set-up and food and beverage service so that all efforts are directed towards guest satisfaction, the achievement / maintenance of Division Catering Standards and profit maximization.

Also responsible for adhering to all guest contact activities in a cordial, efficient and professional manner at all times. To ensure a safe working environment and where necessary make repair orders with follow-up. To maintain a positive attitude towards the Hotel and the job being performed. To also maintain a cooperative, team-like attitude in working with supervisors and fellow employees to help achieve our common goals of maximizing guest satisfaction and profit margins.

To also cooperate with Banquet Manager to carry out and conduct training for service staff and at all times to represent the Hotel in accordance to company standards of dressing, grooming and hygiene. To contribute to a positive Associate Engagement Survey departmental result by being proactive in all aspects of departmental and interdepartmental issues. To report punctually for work.

DUTIES AND RESPONSIBILITIES

1. Attends daily BEO meeting and discusses plan of actions for same and next day with Director of Banquet Operations.
2. Ensure that the department complies with Catering Standard Operation Procedure.
3. Review menu or service (BEO) with Catering Managers and Banquet Chef on a daily basis.
4. Communicates any additional set-up requirements with staff.
5. Coordinates all food requirements with the Kitchen, including accurate counts for preparation and plating.
6. Coordinates all liquor requirements with the Beverage Controller and Banquet Bar Captain.
7. Assigns work / functions to Service Staff and Captains.
8. Maintains up-to-date details on banquet functions and communicate changes to Service staff.
9. Coordinates with Event Organizers to ensure smooth operations
10. Responsible for any ongoing training of captains and waiters which is necessary to maintain our standards of service and profit margins.
11. Responsible for labour costs of all service employees, therefore supervises the scheduling of permanent and part-time employees and review schedules in terms of coverage and adherence to budget guidelines.
12. Communicates with Catering Managers and Coordinators in obtaining menu guarantees and guests’ comments.
13. Directly supervises the work of banquet captains and personally observe the performance of service personnel.
14. Supervises Service personnel to follow Energy Conservation and Accident / Security guidelines for all associates departmental and interdepartmental.
15. Responsible for setting all types of equipment including Buffet Tables and decoration by always improving Department standards.
16. Prepare and close function checks including guest signed banquet check and Beverage Requisition Form for the particular function.
17. Responsible for excellent service standards and maintaining Event Satisfaction Survey to meet the hotel’s goal
18. Follows Banquet micros checks procedures
19. Gets accurate head count after guests seating and communicate to involve departments.
20. Notifies Banquet Manager of any shortages in regards of equipment or personnel.
21. Checks all function rooms are completely set-up for next functions or as assigned by another captain or Banquet Manager before sign off for the day
22. In absence of Banquet Manager, perform his duties.
23. Responsible for checking and maintaining the casual staff grooming standards
24. Cash/Bank Handling

• Process all payment methods in accordance with Accounting procedures and policies.
• Follow property control audit standards and cash handling procedures (e.g., blind drops).
• Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
• Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
• Transport bank to/from assigned workstation, following security procedures.
• Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.
• To ensure and follow established procedures and compliance as per LSOP guidelines

25.Other duties as assigned by Director of Banquet Operations or Banquet Manager.

JOB REQUIREMENTS

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent
• Able to cope in a face paced environment
• Good team player and team builder

We regret that only shortlisted applicants will be notified.

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

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• To ensure all equipments functioning satisfactorily and safely.
• To maintain repairs for all electrical systems.
• To inspect and maintain all air-conditioning/ventilation equipments.
• To inspect and maintain the plumbing/sanitary systems.
• To perform other duties as directed by the Maintenance Supervisor.

Requirements:

• Due to quota unavailability, this position is applicable to Singaporeans only.
• Possess at least NTC 3, NITEC in Electrical or Mechanical Trade Certificate.
• At least 1-2 year experience in a similar capacity in the Hospitality industry.
• Able to work on 6 days, 3 rotating shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 31 March 2024.

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

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience:

1. Hardworking, motivated, serious, team player and passionate about food, beverage and

service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

Important note:

Must have knowledge of Bangladeshi Food and Menu.

JOB SUMMARY

He / She will be responsible for supervising, coaching and co-ordinating activities of the food Servers as well as looking into the comfort and dining experience of guests. He / She will also handle guests’ complaints during the absence of the manager.

DUTIES AND RESPONSIBILITIES

1. Open and close shift in accordance with the manager’s checklists.

2. Train, maintain and enforce all Marriott service standards through the use of used records, menus and appropriate training and reference materials.

3. Supervise and coach all associates in accordance to Marriott training programme.

4. To ensure enough staffing for the operation in all outlets.

5. To ensure smooth operation in all areas.

6. To ensure proper cashiering and billing procedures are adhered to.

7. To help the assistant manager in generating all necessary micros reports for outlets.

8. To supervise closing checklist for bartenders.

9. To conduct opening inventory and closing inventory of wines.

10. To ensure accuracy of associates’ float money stored in safe deposit box.

11. Check and oversee cashiers’ closing duties and ensure accuracy.

12. Ensure efficient scheduling and represent the outlets for all day to day operations.

13. Responsible for updating Leaves / PH / MC of all associates daily.

14. To conduct 15 minutes training to all associates on a daily basis.

15. Maintain all S.O.P. and L.S.O.P.

16. To conduct a proactive preventive maintenance inspection on a monthly basis.

17. Promote inter-departmental relations through candid communications channels.

18. To keep manager informed should there be a shortage of manpower. To carry out instructions effectively, monitor the staff progress and to pass any information regarding the operations to the manager at all times.

19. To be always on the floor during operation hours, to assist the hostess in seating the guests whenever required and to check on guest satisfaction on a regular basis.

20. To take charge of assignment planning and schedule associates for their meal breaks.

21. Check on the cleanliness of the restaurant area and side stations and to do weekly inspection with the manager.

22. Understand and teach empowerment principles to ensure guests’ satisfaction.

23. To LEAD BY EXAMPLE and have a “hands on”approach to motivate our associates to excel.

24. Maintain fair consistent counselling and/or disciplinary procedures in accordance with Marriott Guarantee Fair treatment.

25. Monitor hours, staff overtime on a daily basis for restaurants as it relates to sales and profits.

26. Don’t expect, inspect.

27. Be an aggressive Team player and have always “CAN DO ATTITUDE”

28. Cash/Bank Handling:

- Process all payment methods in accordance with Accounting procedures and
policies.

- Follow property control audit standards and cash handling procedures (e.g., blind drops).

- Count bank at end of shift, complete designated cashier reports, resolve any
discrepancies, drop off receipts, and secure bank.

- Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.

- Transport bank to/from assigned workstation, following security procedures.

- Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.

29. Any other duties as may be assigned from time to time.

JOB REQUIREMENT

• Minimum GCE 'O' levels and/or Diploma in Hotel Management
• Good interpersonal and communication skills
• Meticulous and attentive to details

We regret that only shortlisted applicants will be notified.

Job Description & Requirements

• Cook and plate food items accurately to specifications.
• Monitor and complete the par level of placement and food items after each meal period.
• Ensure areas of responsibility are clean, tidy, and organized.
• Ensure proper hygiene practices and proper storage methods are always followed.
• Assist in daily purchasing and receiving of goods.
• Assist in monthly inventory counts and recording of food wastages.
• To perform other duties as and when required and assigned by immediate supervisors or management representatives.

Requirement:

• Preferably 'N' level with a minimum of 2–3 years relevant experience
• Strong communication and interpersonal skills.
• Willing to work 6 days rotating shift, on weekends and public holidays.
• Good communication Skills

JOB SUMMARY

Responsible for the smooth operation at the F&B outlets daily by carrying out all job tasks effectively and efficiently. To provide delightful dinning experience for guests through delivering excellent service.

DUTIES AND RESPONSIBILITIES

1. Perform all restaurant operation activities during designated shift
2. Ensure all mis-en-place are done properly and timely.
3. Check cleanliness of restaurant area and ensure sufficient stock of condiments at all times
4. Possess good food & beverage knowledge and perform upselling constantly through active recommendation or suggestive selling during order taking.
5. Perform cashiering and adhere to all procedures.
6. Ensure proper table setting according to order and all standard condiments are present on the table.
7. Maintain good guests and associates relations.
8. Attend daily roll call / 15 minutes training.
9. Anticipate guests’ needs and know regular guests’ special requirements/preferences; follow up with guests constantly for any additional order or request.
10. Adhere to all S.O.P and L.S.O.P. at all times
11. Perform proper handling and taking over of shifts.
12. Promote good inter-departmental relations through open communication.
13. Follow the 5 golden rules strictly:

• Practice Marriott Principles of Hospitality.
• Practice upselling through suggestive selling or recommendation.
• Repeat the orders taken
• Key in micros.
• Check to ensure orders are served correctly and promptly.

14. Understand and practise empowerment principles to ensure guest satisfaction.

15. Be an aggressive team player and possess a ”CAN DO ATTITUDE”

16. Conduct opening and closing of wine inventories.

17. Requisite all necessary stock to par accordingly.

18. Work in various F&B outlets per assigned by Asst Restaurant/Restaurant Manager from time to time.

19. Cash/Bank Handling:

• Process all payment methods in accordance with Accounting procedures and
  policies.
• Follow property control audit standards and cash handling procedures (e.g., blind drops).
• Count bank at end of shift, complete designated cashier reports, resolve any
  discrepancies, drop off receipts, and secure bank.
• Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
• Transport bank to/from assigned workstation, following security procedures.
• Set up and organize cashier workstation with designated supplies, forms, and
  resource materials; and maintain cleanliness of workstation at all times.

20. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum GCE 'N' levels
• Great conversational skills and teamwork-oriented
• Positive outlook and outgoing personality
• Previous serving experience is a big plus

We regret that only shortlisted applicants will be notified.

JOB SUMMARY

Responsible for checking and maintaining guest rooms to Hotel’s standard and turning DI rooms to IS promptly for Front Desk.

JOB DUTIES AND RESPONSIBILITIES

1. Assumes responsibility for the department in the absence of the Executive Housekeeper and Housekeeping Manager.
2. Allocates work schedule to Room Attendants for current shift. Prepares work schedule for the next day.
3. Conducts briefing and 15 minutes training for Room Attendants at the start of each shift.
4. Issues keys and pagers to Room Attendants at the start of each shift. Ensures proper key controls are in effect.
5. Responsible for allocation of thorough cleaning and project work schedules.
6. Inspects rooms for cleanliness and maintenance standards.
7. Reports all room status discrepancies to Housekeeping office.
8. Monitors performance standards of Room Attendants. Coach and counsel Room Attendants, issues progressive disciplinary notices as and when necessary.
9. Supports departmental trainings initiatives for all associates.
10. Reports defects to Engineering Department and follow up on repairs.
11. Ensures cleanliness of guest corridors, service landings and pantries.
12. Records all activities during each shift in Assistant Housekeeper’s daily worksheet and ensures accurate hand-over at the end of the shift.
13. Participates in the various inventories conducted by Housekeeping.
14. Carries out Room Attendant’s duties as and when necessary.
15. Assists with administrative duties and public area duties when required.
16. Ensures all lost and found items are handed over to Housekeeping Office.
17. Assists with handling of investigations, guest complaints and requests, promptly and efficiently.
18. Communicates performance expectations to Room Attendants, follow up to ensure understanding and monitor progress. Participates in the Room Attendant’s appraisal process, giving feedback as needed.
19. Ensures all Room Attendants have proper supplies, equipment and uniforms.
20. Participates in departmental meetings and continually communicates a clear and consistent message regarding department goals to produce desired results.
21. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• A minimum education in Nitec or Higher Nitec in Hotel & Tourism Services
• At least 2 years of relevant experience in handling Supervisory Housekeeping
• A great team player
• Proficient in communications skills & interpersonal skills
• Able to start work within short notice

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, administration communication (all levels), manpower planning, and hygiene and safety management. To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

· Responsible for the overall daily food production and back of the house operations.

· Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

· Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

· Supervise a team of kitchen staff and ensure that they perform their duties as required.

· Maintain and enhance manpower management by daily effective communication.

· Plan and execute monthly rotating menus and special food promotions with the Unit Manager.

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

· Attend weekly service meetings to improve and enhance service level.

· Performs any other duties as directed by the Head Chef and Unit Manager.

Key Requirements:

· Minimum 4 years’ experience in similar capacity with or without qualification.

• Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
• Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.
• Use equipment and materials in a safe and acceptable manner, apply established food safety procedures, use appropriate safeguards and observe common sense rules in all on-the-job activities.
• Team player and maintain culinary standards up to company’s requirements

• Handle end-to-end payroll processing for more than 700 employees - include monthly payroll and overtime processing, bonuses, bank upload, CPF submission, IR21 and IR8A submission etc and resolve any payroll errors.
• Perform monthly payroll-related journal entries, reports and salary reconciliations as well as other weekly, quarterly, monthly payroll reports.
• Prepare timely submission of IR8A, IR21 tax clearance, government-paid claims, NS make-up claims etc.
• Keep all payroll information and records and maintained in accordance with statutory requirements and support internal and external audits related matters.
• Arrange payroll information and templates for annual budgeting and forecasting.

Requirements:

• Diploma in HRM or equivalent
• At least 5 years of payroll experience in F&B/Retail Industry.
• Hands-on experience doing payroll processing for at least 500 headcount using Timesoft System.
• Highly meticulous and with an eye for detail.

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

Please note that only shortlisted candidates will be notified.

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

EA Licence: 19C9701

Registration: R1326740

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience as Chief Cook

• Must be dedicated and committed

Summary:

Working location: Novena / Buangkok

Basic + AWS + Performance Bonus + Yearly increment

Job scope:

• Assist Chef de Partie / Sous Chef in the smooth running of the production kitchen
• Prepare the daily ingredients, plating and dishing of meals and ensure that meal quality standards are met

Requirements:

• Valid food and hygiene certificate

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.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON.

By submitting your personal data and/or resume, you give consent to 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 the company relating to this job application.

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

Gao Shan (Jane)

Registration Number: R23118568

EA License No: 06C2859 (MCI Career Services Pte Ltd)

Position: 10ft Lorry Delivery Driver (Class3)
Location: Kay Siang Road ( Main Office) | Islandwide delivery to client site
Working Day : 6 days (Sunday off)
Working Timing : 830am -5pm

Job Scope:

• Loading and unloading of frozen food
• Delivering and handling goods safely and timely
• Ensure and maintain the cleanliness of company vehicle
• Ad-hoc duties

Job Requirement:

• Possess class 3 driving license
• Preferred experience with 10FT

Interested applicants may choose to apply / Contact me your updated resume for our consultant to find you a suitable oppurtunities

Contact Number : +65 90839650

LIM JUN SHENG Reg No: R22104301

The Supreme HR Advisory Pte Ltd EA No: 14c7279

Chef x 2 – Geylang ( 51/2 Day)

- To support and prepare meal operations

- contribute to kitchen standards,line cooking, food preparaton and dish plating

- check, monitor and ensure adequate supply of cooking ingredients

- monitor food and product orders, minimizing waste through detailed records

- supervise food preparation and presentation, ensuribng good quality

- assist in maintaining kitchen organization, staff development and training opportunities

- ensure the safe and proper use of kitchen equipment at all times

- adhere to strict hygiene standard and good food handling practices at all times

- at least 3 years of cooking experience in restaurant settings

- experience in preparing chinese and western cuisine

- able to work independently

- able to manage and develop innovative menu

- strong attention to detail and a commitment to maintaining food quality standards

- Basic salary : S$ 3800 – S$ 4200 neg

INTERESTED CANDIDATES PLEASE EMAIL YOUR UPDATED MICROSOFT WORDS RESUME TO [email protected]

ENG YEE LEE (R1876385) @ UNION MANPOWER SERVICES PTE LTD (95C4597)

JOB RESPONSIBILITIES :

· Manages the Accounts function and to ensure that all accounting procedures and processes carried out are in accordance with accounting principles and standards;

· Familiars with taxation submission and ensures tax submitted on time with proper tax planning to maximize the utilization of all tax incentives;

· Carries out accruals as required; follows through on GST claims and transactions;

· Consistently reviews and analyzes each department costs with the budget and update the management on regular basis;

· To confirm that revenue and expenses are captured correctly and reported in a timely manner;

· Follows through with various stakeholders to ensure that all differences are reconciled to ensure accuracy of the report;

· Ensures the timely and accurate preparation of reports to management and external parties such as government bodies;

· Manages accounts payable and ensures the timely payment;

· Ensures accounts receivables to collect the payment in time and follows up on late collections;

· Preparation of P/L and balance sheet statements;

· Prepares and reconciles all assets and liabilities accounts;

· Ensures the timely reimbursements of claims such as petty cash claims and ensures that they are paid in accordance with company policies;

· Ensures that all accounting books and ledgers are maintained accurately and effectively;

· Ensures the proper maintenance of assets listing;

· Carries out banks reconciliation for all the company bank accounts;

· Monitors and updates fixed deposit accounts;

· Arrange monthly cash forecast and to ensure cash flow situation will be updated to Management;

· Manages in intercompany accounts reconciliation and follows through on all audits among all departments;

· Follows up on refunds of vendor/client deposits, familiar with and apply all types of government grant;

· Motivates and mentors employees to promote performance and teamwork within the Department;

· Supervises Accounts department and checks through their work to correct for errors, discrepancies, etc;

· Performs duties in a highly ethical manner;

· Other Finance related tasks as and when required

· Reporting to Deputy General Manager

JOB REQUIREMENTS :

• Degree in Accounting/Finance or related field with minimum 6 years professional related experience;
• Certified Public Accountant (CPA);
• Minimum 2 years of leadership experiences;
• Prior accounting experience in food manufacturing will be added advantage;
• Conversant in MS Office
• Good judgement and decision making skills
• Good presentation skills
• Thorough knowledge of company products, policies and practices

· Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

· Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

· Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

· Contributes to daily,holiday and theme menus in collaboration with supervisor.

· Maintains cleanliness and sanitation of equipment, food storage, and work areas.

· Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

· Listens to customer complaints and suggestions and resolves complaints.

· Implements suggestions within parameter of position and refers more complex concerns to supervisor.

· Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

· Assisting with the preparation of food and the serving of all meals to customers.

· Supervising a team to ensure that the kitchen and service areas are clean and tidy.

· Ensuring all food and health and safety regulations are followed.

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.

Service Crew (Full-time/Part-Time)

(Full-time)

Location :

• City Square Mall

• Paya Lebar Square

• Tampines Mall

Working days : 5 days per week (Total 50 hours, rest days will be on a weekday)

Working hours : 5 days @ 10:30am – 9:30pm (1 hr break)

Salary : $2,100 - $3200 and onwards (Depends on experience)

(Part-time)

Location :

• City Square Mall

• Paya Lebar Square

• Funan Mall

• Tampines Mall

Working days : Flexible work arrangement (To commit min 20h per week)

Working hours : 10:30am – 3:30pm/4:30pm - 9:30pm

Salary : $10-$12/h (Depends on experience)

What we offer :

• Meals, Training & Uniform provided

• Birthday Incentives

• Friendly & Air-conditioned environment

• Good career growth prospects

Reponsibilities :

• Providing great customer service to customers

• Maintain safe, cleanliness and hygiene for the restaurant at all time

• Responsible for taking orders, serving food and beverages

• To handle POS system and cashiering duties to process payments accurately

• Ensure customer satisfaction by solving issues and queries efficiently

• Clear and reset tables promptly

• Regular stock monitoring and reporting

• Any other ad-hoc duties as assigned by the supervisor

Interested applicants, please contact us @

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

Job Responsibilities:

The Demi Chef (DC) acts as the Chef De Partie (CDP)’s deputy and a shift leader. The incumbent has to ensure a smooth kitchen operation and carry out tasks as assigned by the CDP or Central Kitchen Manager (CKM).

Serves as the shift leader in the kitchen

He/she has to ensure that staff carry out their duties according to schedule, standard recipes and cooking methods, adhere to food safety and hygiene requirements, achieve accuracy in meal delivery and goods receiving. He/she is expected to upkeep a safe, clean and harmonious working environment. Other scopes include:

• Conduct meal quality check and ensure that they meet standards
• Conduct staff training on equipment function, standard recipes, personal hygiene and food safety
• Ensure that meals are served according to dietary requirements and requests
• Plan meal preparation according to schedule and update kitchen team on any change of meal request
• To plan and prioritize urgent duties/works to be carried out to ensure smooth operations
• Ensure goods are received in proper and good condition according to purchase requests
• Ensure goods are stored according to food safety regulations
• Monitor inventory level daily and liaise with Assistant – Kitchen Operations on purchasing
• Monitor food wastages and update CDP/CKM if there is any discrepancy
• Participate in menu planning
• To spot and inform Chef De Partie/Executive – Kitchen Operations on safety hazards that require attention.
• Assist CDP to ensure that staff adhere to daily duties, protocols and rostered work schedule
• Assist CDP to implement SOPs and ensure that all staff adhere to them strictly
• Delivery and collection of food using food warmer trolley or food bag for every meal
• Ensure cleanliness for all crockeries, utensils and equipment
• Ensure the food warmer sand transport trolleys are cleaned and sanitized after every meal.
• Ensure all food waste are disposed into the right waste bins
• Conduct daily checks to ensure that kitchen cleaning are carried out according to schedule and requests
• Report to CDP/CKM if there is any sign of pest infestation in the kitchen area
• To carry out any other duties and responsibilities as assigned

Job Requirements:

• Minimum Primary School Education or equivalent
• At least 4 years of relevant culinary experience
• Able to understand and speak basic English
• Possess Certificate in Basic Food Hygiene
• Possess Class 3 driving license will be an advantage
• Physically Fit
• Able to carry heavy load if required (e.g. topping up of a 25kg rice sack into container)

• To make up the guest rooms daily in accordance to hotel service standard.
• To ensure all assigned rooms are cleaned by end of each shift.
• To clean, tidy and maintain your floor pantry at all times.
• To report any damage of furniture, carpet, fixtures and electrical equipments to Supervisor.
• To perform other duties as assigned
• Singaporeans only.
• Relevant experience in Housekeeping/Hotel industry preferred.
• Able to work independently & a good team player.
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 31 March 2024.

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

Job Description & Requirements

• To greet and escort arriving/departing guests to/from their accommodations.
• To retrieve and transport guests’ luggage with care.
• To organize and store luggage when required.
• To answer calls for service, examples: for taxi, delivery of newspapers, keeping and holding luggage for guests.
• Any other ad-hoc duties as assigned.
• 6 days work week.
• Preferably 2 years of experience in similar capacity.
• A good team player and be able to relate to different levels of people.
• Able to work overtime, on weekends & public holidays when required.
• Singaporeans are welcome to apply.

Interested candidates are invited to email their resume by 31 March 2024. We regret that only shortlisted candidates will be notified.

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.

Responsibilities

• To promote products at Trade Show and serve food samplings (non-Halal) to guests.
• To assist in setting up booths and relevant display items.

Pre-requisites

• Pleasant personality and customer oriented.
• Experience in promoting food and food related products.
• Ability to work independently.
• Ability to communicate and relate to people of all levels

Working hours and salary

9:30am to 6pm

$90 per day