Total 1,379 F&B / Tourism / Hospitality job vacancies in singapore river

We are the SAKEMARU Artisan Sake Hideout, a concept dining experience which showcases Japanese Kappo-style cuisine alongside one of the largest artisan saké collections available in-store. still immensely popular today!

We're hiring for Executive Chef

(Full-Time)

Responsibilities(For Executive Chef)

• Preparing of open.

• Maintain a high standard of work in accordance with the Head Chef/Sous Chef’s instructions

• Prepare and cook food and ensure the highest possible quality and standards are maintained under the guidance of senior chefs

• Responsible for food preparation prior to cooking, including cleaning, cutting and storage

• Assist in receiving food products and supplies, and controlling the stock rotation and correct storage

• Learn different skills and practice those skills by implementing them in actual tasks throughout the kitchen

• Work on different sections and teams

• Communicate effectively with other members of the kitchen team

• Carry out a range of different tasks simultaneously in a brief amount of time

• Ensure cleanliness and hygiene in assigned areas of work during and after service

If you have the potential, you can also be trained to take on more independent tasks as a chef.

Requirements

• Basic service Skills.

• Customer care.

• Good hygiene knowledge.

• Pleasant disposition and a can-do attitude.

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* You will get the opportunity to immerse in saké culture and learn all about it on-the-job!

* You will also learn Japanese culture and perhaps even some phrases from our Japanese staff!

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* We are currently looking for Singaporean

Responsibilities:

· Reports to the Chef de Cuisine/ Sous Chef on a daily basis for communication of concerns and opportunities

· Assists in managing the activities of assigned outlet kitchen

· Assists in maintaining food quality and presentation

· Assists with maintaining kitchen labor and related costs controls

· Participates in outlet staff scheduling, evaluations, training, motivating, safety, and counseling where required

· Maintains proper product and work flow

· Maintains a complete SOP Manual for Outlet Kitchen Operations

· Follows up on quality control with the most economical usage of products

· Monitors that Job Descriptions of kitchen staff are performed as stated

· Observes movement of menu items, anticipates and recommends changes to meet rising Member’s expectations

· Follows through on proper maintenance and sanitation of kitchen equipment and facilities

· Follow through on implementing progressive staff training and development programs

· Suggests and assists with menu and recipe upgrading, development, costing and implementation

· Ensures effective lines of communication are in place at all levels

· Provides budget recommendations and adheres to objectives set and established by the management

· Attends briefings as and when required, conducts daily line up’s and ensures appropriate information is channeled to subordinates in an effective manner

· Provides Food Requisitions and establishes close control for correct par levels, adjusting to member demands

· Works closely with the Chief Steward to maintain meticulous cleanliness and hygiene in all areas

· Performs all duties delegated to Management Staff and conducts himself in a “Role Model” manner, so as to encourage all employees to likewise

· Provides and conducts training for junior staff on Basics & food handling techniques

· Adheres to deadlines and objectives for the yearly business plan

· Any other duties as assigned

· Ensure daily HACCP system in place.

· Able to take over the operation when Sous chef not on duty.

· Able to handle purchasing and pre order market list.

Requirements:

· Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications

· Minimum of 8 years' experience with progressive positions from Chef de Partie in varying cuisine’s (with emphasis on American Style) in comparable operations

· Strong culinary knowledge on Western with emphasis on American and basic knowledge on Asian cuisine (Only apply for Asian cuisine position) and influences

· Knowledge of religious dietary requirements

· Fluent in English Language

· Understand production flow and knowledge in equipment usage

· Knowledge in basic computer skills

Jobs Responsibilities

• Achieves excellent selling performances and results
• Ensures a unique client experience
• Actively cooperates during preparation and execution of inventories, including stockroom maintenance, movement and replenishment
• Works with the team effectively and enthusiastically, conveying energy and motivation, being a reliable partner

Job Requirements

• Prior retail experience in F&B or luxury retail

Application Procedures

Interested candidates, please email your resume to:
Attention: Lynn Mak Ling Ling (CEI No. R1986990)
[email protected]
Recruit Express Pte Ltd (EA No. 99C4599)

Duties & Responsibilities

· Responsible to assist the Head of Culinary in supervising the Chinese kitchen activities

· Ensure quality of food, hygiene and other standards are kept or surpassed, at all times

· Create, develop and innovate new dishes and recipes by keeping up with the latest market trends

· Constantly strive to improve kitchen operating procedures

· Plan, co-ordinate and supervise all menu implementations in a timely manner.

· Assist in the preparation and control of daily and weekly market lists.

· Complete detailed checks of the entire Chinese kitchen operation during all service periods taking necessary actions to correct any deviation from quality standards

· Conduct weekly inspections of the Chinese kitchens

· Provide job skills training to Chinese kitchen staff

· Motivate and lead by example

· Conduct daily kitchen tours to observe operational standards and difficulties and follow them up with the Head of Culinary

Academic Qualifications

· Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications

Work Experience

· Minimum 10 years’ relevant working experience as a Chinese Master Chef in a hospitality industry

Responsibilities:

• Greet members and guests and welcome them to the restaurant
• Present menus and explain menu items as well as specials of the day
• Place food and beverage order through the club Point-Of-Sale system
• Serve food and beverage items in a professional manner
• Clean and reset tables with glassware and cutleries
• Check member’s satisfaction and any issues which may arise
• Report any incident to Restaurant Manager
• Perform other tasks or projects as assigned by Restaurant Manager/Assistant Restaurant Manager
• Upsell food and beverages in the outlet

Requirements:

• Certificate from a recognized Hotel Training School (or Culinary Institution) or an appropriate amount of progressive work experience to waive academic qualifications.
• Minimum of 1 or 2 years in varying positions.
• Knowledge of religious dietary requirements and Singapore Laws required.
• Services and kitchen production flow of Ministry of Environment standard required.
• Possess a basic understanding of Western and Asian food knowledge
• Basic cocktails, wines, spirit and specialty coffee knowledge an advantage
• Experience in operating Point of Sales System an advantage
• Keen to learn and grow in the Food & Beverage industry
• Able to work on rotating shifts, weekends and Public Holidays

Responsible for supporting the EAM, Sales & Marketing / Director of Sales in securing and maximising all sales opportunities from determined market segments to achieve department goals and objectives

KEY RESPONSIBILITIES:

• Establish a regular call pattern for meeting with principals of target markets.

• Forecast, analyse and report individual sales results.

• Participate in developing/reviewing rate structures and conditions applicable to various marketing segments, based on market feedback and conditions.

• Prepare weekly, monthly, quarterly and annual reports as required.

• Liaise closely with other departments within the hotel to ensure efficient and regular communication of sales activities.

• Actively source new accounts and develop existing accounts that will meet the yield objective of the hotel from these market segments.

• Assist the Director of Sales in developing and implementing strategic sales plans, applicable to market segments under their responsibilities.

• Develop and maintain a good working relationship with all Marriott International Sales Offices and leverage on networking with staff and clients from other Starwood properties and submit sales leads within the Marriott network.

• Effectively measure and report on a timely basis, sales results with updated strategies and competitor information to the Director of Sales

• Maintain regular contact including site inspections and sales calls with key contacts in the appropriate market segments.

As a Room Attendant, You will be part of a dynamic team to ensure the highest standard of room and public area cleanliness. You will be responsible but not limited to:

1. Cleaning and servicing guest rooms for a pleasant and comfortable experience for guests.
2. Ensure that all rooms are inviting and clean and they address all guest queries politely and knowledgeably.
3. Changing of bed linen and making of beds.
4. Replacement of used towels and other bathroom amenities, such as shampoo and soap.
5. Vacuums carpets.
6. Dusts and polishes furniture.
7. Empties trash containers and ashtrays.
8. Restocks beverages and food items in the minibar

Requirements

1. Meticulous with an eye for details
2. Able to work in fast-paced environment
3. Service Oriented

1. CHECK-IN

Welcome guests upon their arrival with greetings and assigned rooms

Confirm with guest on their length of stay, special requests, room rate, room type, number of rooms and mode of payment and/or deposit upon arrival.

Register guests collecting necessary information (ie: Contact details, Date of Birth, Passport or Identification card details)

Explain hotel facilities and amenities to guest

Upsell additional facilities and services, when appropriate.

Arrange for the Bellhop’s services to assists with guest’s luggage and room guest when necessary.

2. CHECK-OUT

Confirms with the guests on the name, room number and mode of payment upon checking out and assists with settlement.

Checks with the guests on any consumption from the mini bar and confirms with the Housekeeping staff.

Arrange for the Bellhop’s services to assists with guest’s luggage when necessary.

Arrange for taxis upon the request by the guests.

Attends to billing enquiries if required.

3. CASH FLOAT

Ensures that the amount of cash float is checked and tallied daily after shift handover.

4. NIGHT DUTIES

Ensure room rate reflected tallies with correspondence

Prepares and print necessary reports (Arrival / HSKP Status / Rate / Breakfast)

Ensure settlement of all 3rd Party TA accounts on a daily basis.

Ensure settlement of Long Term Guest bills on a monthly basis.

Ensure necessary discount or adjustment for Long Term Guests are applied

Bring forward all No-Show bookings in accordance to hotel guidelines.

No Show reservations are to be highlighted to Room Reservations Team.

Ensure to send message reminder to guest with High Balance/Credit Limit.

5. CLOSING SHIFT

Reconciles Cashier totals with the Opera Cashier Shift Closing for Cash Payment, Credit Card and E-Payment.

Ensure necessary supporting documents and vouchers are submitted.

Ensure that cashier closure tallies before submission to Finance AR Team.

6. OTHERS

Performs allocation of rooms based on guest reservation preferences on daily basis.

Ensure weekly stock order when stock par reach minimum.

Ensure daily task completed and/or otherwise handover to the next shift.

Respond to telephone and in-person inquiries in a timely and professional manner.

Performs any other duties as may be assigned from time to time by Management.

• Supervises and inspect cleaning of guestrooms, service areas, corridors, back of house and public areas as assigned. Ensure high standard of cleanliness is maintained in accordance to hotel expected standard.
• Assists in the training and directing of housekeeping attendants. Work with them in preparing rooms and public area as needed to meet schedule or as a process of their training.
• Co-ordinate with Front Office on room availabilities
• Performs duties of other housekeeping supervisors in their absence.
• Assists in accidents or emergencies. Informs Assistant Housekeeper/Executive Housekeeper of any accident so that an Accident Report can be raised.
• Initiates and liaises with the Executive Housekeeper on rooms to be blocked for thorough cleaning and supervises the programmed closely.
• Performs any other duties as may be assigned from time to time by Management.

JOB DESCRIPTION

Job Title

Restaurant Supervisor

Occupation

Service and Operation Supervisor

Job Description & Requirements

Restaurant Service Supervisor is responsible for the daily operation of the restaurant, preparation and serving food / beverages. To ensure that customers are satisfied with their dining experience and to manage the business to cost efficiently.

Responsibilites

1. Manage day to day operation.

2. Ensure that the brand values and standards are delivered and profitability achieved.

3. Assist to oversee all the issues pertaining to the guests dining experience, such as quality control.

4. Staff management.

The Duty Manager manages the daily operations of the front office to ensure the efficient functioning of the team in accordance with the department's operating procedures and service standards. He/She develops operations plans, monitors room inventory and collaborates with other departments on special guest arrangements. He/She also manages personalised reception services for VIP guests, implements loyalty programmes and identifies and resolves deviations and irregularities in service operations.

Job Summary

- Assists the Director of Rooms in directing and supervising the activities of the Front Desk, Concierge, Bell Services, Telephone Department and Transport Pool.

- Responsible for welcoming guests and groups to the hotel, attending to guests’ queries, complaints and requests in the Lobby Area.

DUTIES AND RESPONSIBILITIES

• Maintains the efficiency of the Guest Services/Information, Bell Service, Doorman.
• Checks on grooming standard of all Bell staff when they are on duty.
• Ensures that all guests approaching the Guest Services Desk are attended to immediately.
• Ensures a high standard of discipline and professionalism is maintained among the staff according to the desired expectations of the hotel.
• Maintains a good relationship between Management, staff and guests. Attends to their requests and enquiries.
• Assists with any requests from the guests as satisfactorily as possible.
• Keeps abreast of hotel information and current development in the hotel.
• Be fully competent to answer all enquiries on hotel grounds and facilities.
• Be aware of internal developments and provides facts to the guests.
• Ensures that all function notice boards are properly and correctly displayed.
• Ensures the cleanliness of the hotel lobby at all times.
• Maintains a control log sheet to record daily activities and forwards a copy to the Director of Rooms before 8.00 am.
• Records all official matters pertaining to guests e.g. delivery of items, parcels, email and correspondences to guest rooms and incidents involving guests.
• Endorses and indicates the time of each request made.
• Identifies potential vendor to provide services for the hotel and hotel guests e.g. Tour Operator/Limousine Service/Arrange Repair Services.
• Confirms on rates and services rendered based on contracts signed with vendors.
• Understands the hotel safety features and procedures in order to control emergency situations and provide assistance.
• Ensures that the hotel’s fire fighting team is well aware of the hotel’s fire safety procedures.
• Ensures that all incoming correspondence/emails and messages for hotel guests and staff are delivered promptly.
• Checks and dispatch all mails received to the guests and the respective departments concerned.
• Performs any other duties as may be assigned from time to time by the Management.

Requirements

• Professional Qualification in hospitality or any other relevant qualifications
• Able to work on a rostering shift basis

Remuneration Package

• Basic salary up to $6,500

Responsibilities:

• Work closely with Project Sales to understand clients’ requirements.
• Ability to liaise with oversea associate to come out with details drawing and visual.
• Work with QS and prepare drawings, costings, quotation and proposal.
• Work closely with Project Sales to manage project tasks and work schedule.
• Meet and present Design proposals to clients.
• Follow-through all required clients’ communications and correspondences.
• Maintain excellent customer relationship.

Requirement:

• Degree/Diploma in Interior Design/Architecture or equivalent.
• Have at least 5 years of relevant experience in commercial fit-out.
• Able to handle commercial projects (Retail F&B and Commercial Office experience is an added advantages)
• Work well in a team, is discipline, positive and willing to learn and grow with the team.
• Knowledge of using ZOOM, Google Docs and MS Office preferred.
• Competent in using software(s): AutoCAD/Google SketchUp/3D Studio Max/Photoshop.
• Flair in creative and have a passion for spatial design.
• Service oriented, proactive and have an outgoing personality
• Organise, can multitask and detail in work.
• Design and Build projects scale ranging up to $2mill

Interested candidate for this role can forward their CVs in MS Word format to [email protected]

Reg No. R1549345

Triton AI Pte Ltd

License no. 21C0661

JOB SUMMARY

Assist Supervisors and managers to ensure that daily operations are run smoothly. Ensure all telephone enquiries are handled professionally with proper telephone etiquette in line with our Operating Procedures. Attend to guests’ morning calls and other requests.

JOB DUTIES AND RESPONSIBILITIES

1. Manages the console (e.g. DND, busy verify lines).
2. Receives and transfers all calls to respective extensions and rooms.
3. Assisting and providing information for all callers.
4. Take down messages for guests.
5. Ensure checklists are done accurately.
6. Monitoring all the telephone printers – for wake up calls.
7. Assist to carry out emergency and evacuation procedures.
8. Responsible for morning calls
9. Take down and programme morning calls.
10. Ensure all morning calls are answered.
11. Update the Back Office information white board.
12. Monitor the contingency reports every hour.
13. Maintaining an updated telephone extension list.
14. Assisting guests with outgoing phone calls.
15. Assisting guests with new reservations after office hours.
16. Ensuring all guests’ complaints and feedback are recorded in Empower (GXP).
17. Maintain effective service in line with the Hotel’s Corporate Image
    - Company’s Grooming Standard
    - Standard Operation Procedures
    - Departmental Policies
    - Corporate Policies

18. 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.

19. To ensure and follow established procedures and compliance as per LSOP guidelines.

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

JOB REQUIREMENTS

• Candidate must possess at least a Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, any field.
• 1-2 years of relevant working experience in handling Call Centre Operations.
• Full-Time position(s) available.
• Rotating shift work basis.

We regret that only shortlisted applicants will be notified.

JOB SUMMARY

Responsible for the day-to-day services of the Concierge and Bell operations. Ensuring satisfaction and comfort of all guests, and also keeping up of the desk area. The Bell Captain is also responsible for ensuring all Bell associates conduct their work ethically and with integrity.

JOB DUTIES AND RESPONSIBILITIES

1. Supervise and control the activities of the Bellman and Doorman.
2. Maintain the cleanliness and the condition of the Marriott and Singapore’s flag and report abnormalities to FOM / AFOM / GRM / DM.
3. Perform daily Concierge and Bell Service duties which includes, but not limited to:

• Providing hotel guests with information about local attractions,
• Providing hotel guests with reservations-making at restaurants and attractions,
• Providing hotel guests with information about services and facilities of hotel,
• Assisting hotel guests with ground transportation arrangements,
• Escort arriving and departing guests in a pleasant and respectful manner,
• Delivery of packages and luggage for internal and external guests,
• Maintains short-term and long-term luggage storage,Maintains smooth traffic at the Hotel’s forecourt.
  

4. Ensure all services rendered by Bellman are recorded in the Bellman Movement Log Sheet at all times.

5.Ensure all storage items are recorded, and tags are issued accordingly.

6. Attend daily briefing and 15 minutes training.

7. Ensure to submit monthly training calendar to FOM and to conduct daily 15 minutes training for Bell associates.

8. Maintain good and consistent co-ordination with Front Desk and At-Your-Service teams to facilitate the delivery of the guest luggage, room changes, and all ad-hoc duties.

9. Ensure function sheet displayed on notice board is updated.

10. Maintain cleanliness and order at the Concierge Counter, Bell Stand, and hotel lobby.

11. Ensure equipment used for daily operation are handled with care and all trolleys are polished nightly.

12. Understand the hotel’s safety features and procedures.

13. Ensure all bell service associates to provide service with a smile and to speak to the guests in a warm and friendly manner.

14. Maintain effective service in line with the Hotel’s Corporate Image

• Company’s Grooming Standard
• Standard Operation Procedures
• Departmental Policies
• Corporate Policies

15. 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.

16. To ensure and follow established procedures and compliance as per LSOP guidelines.

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

JOB REQUIREMENTS

• Minimum N level qualification.
• At least 1 year of relevant experience in handing Concierge.
• Great communication skills & interpersonal skills.
• Able to start work immediately or within short notice period.

Sous-chef/Chef de parti (Singaporean or PR)

Recently opened French bistro near orchard, 5min walking to somerset mrt.

60 covers capacity

5.5 days a week

$3400 - $3800 salary depend on experiences

Great ambiance, entirely new kitchen equipment.

• Leading the kitchen staff during the Head Chef’s absence
• Guiding and supervising the junior kitchen staff during food preparation
• Assisting the Head Chef in menu preparation
• Planning and managing food preparation in restaurant kitchens
• Training new staff
• Inventory and orders to suppliers
• Designing menus together with the Head Chef
• Preparing, cooking and presenting food in accordance with restaurant standards

JOB SUMMARY

Assist Supervisors and managers to ensure that daily operations are run smoothly. Ensure all guests have a speedy check in and check out process in line with our Operating Procedures. Always greet guests with a smile. Be warm and friendly and ensure the Marriott’s Six Principles of Hospitality are practised all the time.

JOB RESPONSIBILITIES

• Assist Supervisors and managers to ensure that daily operations are run smoothly.
• Ensure all guests have a speedy check in and check out process in line with our Operating Procedures.
• Ensure amenity forms are raised for VIPs, Elite Members, repeat and long stay guests and ensure that Housekeeping and Room Service are informed.
• Run First Ten and Arrivals report to block rooms for arrival guests.
• Enrol guests in Marriott Rewards programme.
• Handle and solve guests’ complaints or assisting them with enquiries.
• Provide information about the hotel and the surrounding community.
• Maintain accurate room status information.
• Update guest profile.
• Programming of keys, e.g. for porters to bring out luggage, show rooms and for guests who lost their keys or not able to gain access to their rooms.
• Performing cashiering duties, e.g. post in charges, foreign currency exchange, checkout by cash or credit cards and selling of gift vouchers
• 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.
• Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least a Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, any field.
• No work experience required.
• Full-Time position(s) available.
• Rotating shift work basis.
• Able to start work immediately or within short notice period.

We regret that only shortlisted applicants will be notified.

JOB SUMMARY

Work closely with the Duty Managers (DM) to ensure daily operations in Front Office are run smoothly. Ensure all the areas in Front Office are covered by sufficient manpower at all times. Assist to oversee and train all Front Office associates to ensure consistency of service rendered to all guests.

JOB DESCRIPTION

• Monitor room assignments to ensure all guest requests are met or provide guests with an alternative if unable to meet requests.
• Master all duties and responsibilities of a Guest Relations Agent and provide guidance and supervision while on shift.
• Check and ensure that all tasks stated on the associate’s daily operation checklists are completed before the end of each shift (Applies for all sections and including printing of reports required).
• Handle all guest requests and complaints and take ownership of guests’ feedback. Correspond with guest.
• Ensure key packets for guest are properly packed according to the hotel’s standard and room assignment is in accordance to guest requests and preferences.
• Assist to handle overbooked situations with Duty Managers/AFOM/FOM.
• Handle night audit duties, Opera interface and liaising with Opera support when shut down is required.
• Know all hotel emergency procedures at all times, including and not limited to, systems contingency report, hotel’s business continuity plan, hotel’s contingency plan, and to be available to assist guests.
• Log daily incidents (where applicable) and be aware of any general liability issues and if unclear, to check with Duty Managers, before any actions taken.
• Ensure all areas under the Front Office’s jurisdiction are cleaned at all times. (Including but not limited to the hotel lobby, back office, Concierge storage).
• Ensure hotel’s properties, department’s equipment are handled with care by all associates and used according to proper procedures at all times. Monitor guests’ supplies and office supplies, and requisite through the necessary hotel platform in a timely manner.
• Ensure hotel’s properties, department’s equipment are handled with care by all associates and used according to proper procedures at all times. Monitor guests’ supplies and office supplies, and requisite through the necessary hotel platform in a timely manner.
• Assist to prepare and conduct 15 minutes training for all Front Office Associates.
• Maintain effective service in line with the Hotel’s Corporate Image:

- Company’s Grooming Standard

- Standard Operating Procedures

- Departmental Policies

- Corporate Policies

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

JOB REQUIREMENTS

• Candidate must possess at least a Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, any field.
• At least 2 year(s) of working experience in the related field is required for this position.
• Great communication & presentation skills.
• Proficient in problem-solving & follow-up skills.
• Customer-oriented, well organized & outgoing personality.
• Rotating shift work basis.
• Able to start work within short notice period.

We regret that only shortlisted applicants will be notified.

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Ginza Sushi Ichi, one Michelin star Japanese fine dining restaurant in Orchard area is seeking servers to join our award-winning team. Experience is not a must as training will be provided, but will be an added advantage.

Successful applicants will be entitled to the following employee benefits:

• Competitive salary.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance.
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Responsibilities

• Ensures that guests have a pleasant and memorable dining experience
• Monitors setup, maintenance, cleanliness and safety of Dining areas
• To answer questions regarding menu and assist with menu selections
• Supervises and trains the Staff to standards of excellence
• Complete opening and closing duties/checklists in a timely fashion.
• Coordinate food service between kitchen and dining staff.
• Check with guests to ensure satisfaction with each food course and beverages.
• Present an accurate final bill to guests and process payment.
• Any other duties related to food and beverage service assigned by the manager.

Qualifications & Requirements

• Good communication, spoken and written skills
• Excellent guest service skills.
• Customer service skills, able to positively interact with guests

Responsibilities

• Work closely with the Asst. Manager and Manager for the smooth operations of floor assigned
• Supervise opening and closing operations ensure standard protocols are followed
• Respond promptly to customer complaints/concerns and suggest solutions to resolve complaints
• Interact positively with customers, ensure customer satisfaction, solicit feedback from customers concerning food and service in the outlet
• Supervise and maintain cleanliness of the outlet
• Ensure compliance with safety and sanitation regulations

Qualifications & Requirements

• Bachelor's Degree in Hospitality / Retail Management or any related field
• Proven supervisory work experience in a hotel or restaurant set up (minimum of 1 years of experience)
• Strong leadership skills
• Excellent communication skills
• Customer service oriented