Total 1,387 F&B / Tourism / Hospitality job vacancies in singapore river central singapore

Responsible for the daily management and food production of the kitchen and Chinese Banquet kitchen, ensuring maximum quality and profitability.

KEY RESPONSIBILITIES:

· Organise and maintain efficient flow of the kitchen operations in accordance to forecasted events and planned menus.

· Ensure food is prepared fresh and with the highest quality.

· Adhere strictly to all recipes, methods and instructions given by Chinese Executive Chef/ Assisant Chinese Executive Chef.

· Constant check on associates’ food handling and storage procedures to ensure compliance with standards.

· Assist Chinese Executive Chef/ Assistant Chinese Executive Chef in daily requisitions and planning for special menu.

· In charge of inventory and ordering of food items, ensure sufficient stock to support the operations.

· Check on quality of food items upon receiving from supplier, ensuring freshness and in accordance to the market list ordered.

· Conduct daily walk through the kitchen at the end of shift to ensure cleanliness and food items are kept in proper storage.

· Maintain high standards of quality control, hygiene, health and safety within the kitchen.

· Help out in any area of the kitchen when circumstances dictate.

Job Overview

to assist all cooks to provide consistent quality of food and services to internal and external customers, by adhering to all Marriott Standards and Policies and Singapore Marriott Hotel standards of excellence.

Duties and Responsibilities

1. Be on time to report to work.
2. Prepare all food according to recipe cards and follow the standard of food to reach a standard of excellence.
3. Instruction has to be followed at all times.
4. To work in a safe manner at all times, to eliminate accidents.
5. To enforce our policy, “Clean As you go”.
6. Daily cleaning of kitchen equipment in work area.
7. Daily check and cleaning of walking fridge.
8. Daily covering, rotating and dating of all food items.
9. Co-operation and team work at all times.
10. Will sign acceptance of tools – uniforms and knives etc. and will pay back to the company any money for loss or damage of said tools.
11. Perform all other reasonable tasks as requested by Management.

JOB REQUIREMENTS

• At least 2 years of cooking/ relevant experience
• Manage and maintain sanitation and hygiene standards
• Possess a strong sense of initiative
• Good interpersonal and communication skills
• A good team player

We regret that only shortlisted applicants will be notified.

· Create, amend or cancel room reservations for guests, including group arrivals.

· Pre-assign rooms and monitor on departures.

· Coordinate with Housekeeping for the assignment and preparation of rooms for guest arrivals.

· Perform check-in and checkout functions in a friendly and professional manner for all guests, including the welcoming of VIPs, group and individual travellers. Escort guest to room for in-room registration, if required.

· Assign the requested room type and perform room move according to guest requests.

· Upsell higher categories of rooms / introduce Instant Award to guests to increase hotel revenue.

· Obtain guest particulars and update them, including guest preferences, in guest history.

· Perform foreign currency exchange and travellers cheques exchange in an accurate manner in accordance to hotel policies and procedures.

· Post mini-bar charges to guest folios for any last-minute consumption by guests upon departure.

· Post room charges for early check-in, late departures or for discrepancies in room rates.

· Post rebates for room charges, mini-bar consumption and other disputes claimed by guests, which have been agreed/ instructed by the Duty Manager.

· Coordinate with Banquet, Catering, Sales, Rooms Reservation and Credit departments for the updating or amendment of billing instructions.

· Perform cashier closure and any other cashiering duties.

· Perform pre-night audit functions.

· Follow-up on tasks and all outstanding matters to ensure that outstanding matters are resolved timely and according to guest requests.

· Provide information on Marriott Bonvoy programme.

· Enrol guests to the Marriott Bonvoy programme of the hotel.

· Assist guests with the preparation and updating of room keys.

· Extend warm welcome and provide directions and information to guests while at the lobby.

Provide support to Manager and Assistant Manager in coordinating a variety of activities and events.

KEY RESPONSIBILITIES:

• Ensure the smooth implementation and execution of all banquet events

• Supervise casual labour to ensure standards and grooming are maintained

• Ensure proper handling of food and beverage, equipment, meeting, supplies, crockery, glassware

• Ensure guest satisfaction by identifying and responding to guest needs

• Ensure all cash control handling policies and procedures are followed.

• Ensure clean, safe and orderly work area, both front and back of the house for guests and employees

• Perform report on all events handled

• Maintenance of respective function assigned to be in good working condition

• Take on addition roles and tasks from time to time as per operations’ requirements.

Supervise Kitchen operation as directed by the Executive Chef ensuring the day-to-day operations are carried out according to established standards.

KEY RESPONSIBILITIES:

· Liaise closely with Banquet Manager, Restaurant Manager and Bar Manager as to the functions being held in the complex.

· Co-ordinate and consult with the kitchen and service staff to ensure the smooth and prompt service of food items.

· Check and control food preparation for all kitchen.

· Make enquires as to the number of people, tables and starting time for functions, to ensure prompt and efficient food preparation and service.

· Control and taste any food prepared from kitchen which be served to the guests.

· Check and control food preparation in butcher to ensure the prompt supply of items from these outlets.

· Plan and direct food preparation as required.

· Liaise closely with the Stewarding department to ensure the cleanliness of the kitchen area.

· Co-ordinate the service of food to and from the outlet with service staff.

· Maintain the highest quality of food items to guests; check presentation of items before service.

· Ensure the buffet and Ala Carte set-up is of the highest standard.

· Requisition all food items from the stores for functions as required, in conjunction with Executive Chef.

· Assist in the preparation of all food items.

• 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 Malay cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Malay dishes
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

JOB SUMMARY

1. Responsible for managing Special Corporate segment of the Hotel (i.e. RFP Accounts).
2. To identify, solicit & prospect new business opportunities with potential revenue for all areas of the Hotel i.e. Guestrooms (Transient & Groups), catering events, F&B outlets, Retail etc.
3. Build and strengthen relationships with existing and new corporate customers to enable future bookings.
4. Activities include sales calls, entertainments, sales trips, roadshows, site inspections etc.
5. To meet and exceed individual and team sales targets.
6. To generate a YOY ADR increase (stipulated %) for the RFP accounts.
7. To contribute positively to Engagement Survey department result by being proactive in all aspects of department and interdepartmental issues.

JOB DUTIES & RESPONSIBILITIES

• To meet and exceed individual assigned sales goal and shared responsibility for team members for achievement of total department sales budget. Derive creative upsell initiatives.
• To conduct 5 sales calls daily and 3 sales activities ie Entertainment & Site Inspection per week.
• To submit sales call report on weekly basis.
• To identify and develop new potential accounts (to prospect at least 2 new accounts per week).
• Develop sales plans to generate business from identified markets/accounts.
• Determine corporate account needs and initiate sales activities of each assigned market/account to enable future bookings.
• Promote Marriott Bonvoy benefits (Transient and Events) and ongoing promotions to the customer in order to solicit and secure increased future business.
• Actively participate in MI Leads Generation (Cross-property referral program) to meet property and team goals.
• Continuously communicate the benefits and ongoing promotions of the hotel to the customer.
• Management and growth of corporate accounts by tracking individual transient, group and catering production goals.
• Negotiate transient rates for assigned accounts.
• Prospect new business through phone solicitation, physical sales calls, site inspections, trade shows, sales blitz, e-mail, research via newspapers & online resources.
• Gather market intelligence: new product ideas, competition activities, new customer trends and performance.
• Support Sales Centre Team by providing information to close groups/catering.
• Sell the benefits of the Sales Center/property sales and event management structure.
• Be actively involved in ensuring prompt follow-up on incoming phone calls, site inspections, proposal / inquiries. Accuracy in booking, commitments to customer on all sales/operational documents and adhering to the standards set by the department in execution and filing of all said documents.
• Be a team player motivating peers and subordinates in support of department goals in sales and operations. To manage and develop Interdepartmental relations while not compromising customer satisfaction, revenue, profitability or associate morale of department / Hotel. To initiate team building activities.
• To share responsibility for development and training of direct reports.
• To adhere to personal behavioural norms of intergrity such as grooming, ownership, contactability, accountability, responsibility, visibility and punctuality.
• Perform any other duties assigned by immediate supervisor or department head according to changing business, economic, customer needs or restructure within Sales & Marketing Department.

JOB REQUIREMENTS

• Minimum Diploma in Hotel Management and/or Sales & Marketing
• At least 3 years of relevant Manager experience or 2 years of relevant Assistant Manager experience in handling Proactive Sales
• Strong overall sales skills with sales system knowledge
• Understanding of hotel's business mix needs of transient, group and catering business
• Self-confidence, energetic & enthusiastic
• Ability to present ideas, expectations and information in a concise, well-organized manner
• Excellent interpersonal conflict management skills
• Software knowledge (i.e. Microsoft Office)
• Understanding and achieve team and individual goals
• Effective time management skills
• Understanding of sales strategies and account profitability
• Demonstrated leadership skills, customer development and relationship management skills
• Able to start work within short notice period

• The applicant should be will be able to become familiar with the POS system and establish ability in managing orders, processing payments, tracking sales, and generating financial reports, such as profit and loss statements.
• Familiase with the server role and reservation management
• Facilities management- Overseeing maintenance and upkeep of the restaurant's facilities, including equipment, furnishings, and decoration. Arrange for repairs and maintenance as needed
• Staff management- will be involved in hiring, training, scheduling, and supervision of restaurant staff and provide staff support
• Managing inventory levels
• Ordering supplies and ingredients
• Menu planning and pricing and marketing planning

Interview on every Friday : 16 Aug

Ward Walkabout : subsequent Tues/ Wed

Onboarding Dates : 16 Sept, 21 Oct (first few days on foundation training programme to start from 8am to 5.30pm)

Timing

- Any 5 days in a week (1 weekend inclusive) 10am to 7.30pm / 10am to 7pm

- Total working hours per week: 42 hours

Salary : 1700 – 2000/month

Summary :

This job is a very hands on job – basically serving food tray from the robot to patients ( 2 tea breaks + lunch + dinner)

Apart from serving food, will need to do inventory if the food stocks going low (milo/ biscuit) or linen stocks are low

Job Responsibilities:

- Provide excellent customer service to the patients

- Serving of food and drinks to patients and clearing it once patients have finished their meals

- Checking food served against patient meal orders

- Assist in inventory management

- Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations

- Assist nurses to meet patient's nutritional needs

- Maintains levels of confidentiality and discretion of the patients.

- Any other ad-hoc duties as assigned by Manager

TELE me at @yijingggggg or WA me at https://wa.me/+6598623556 NOW!
Interested candidates, please submit your resume to [email protected]

Alison Chen
Outsourcing Team
Personnel EA License No.: R1875164
Recruit Express Pte Ltd (EA Licence No.: 99C4599)

At InterContinental® Hotels & Resorts our role is to put the glamour into international travel. That’s where you come in. When you’re part of the InterContinental Hotels & Resorts brand you’re more than just a job title.

At InterContinental Hotels & Resorts we look for people who are charming, confident, and internationally-minded; people who know what it takes to exceed guest expectations.

Join our team as our Cook in InterContinental Singapore Robertson Quay. You’ll have ambition, talent and obviously, some key skills. Reporting to the Executive Chef, we’re looking for someone who:

• has a minimum 1 year experience in a similar capacity in the hotel industry
• is willing to go the “Extra Mile” in order to exceed guests’ expectation
• is a great team player and contributes to the success of Kitchen Department through ensuring the smooth operations of the department
• is able to work on a rotating roster

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:

• 5-days work week
• Duty Meal
• Birthday Off
• Learning and Development Opportunities
• Medical Benefit
• Dental/ Optical/ Health Screening Benefit
• Insurance Coverage
• Special Employee rate at all IHG Hotels worldwide

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the InterContinental Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 5000 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to the InterContinental Hotels & Resorts brand and IHG and we’ll make sure you’ll have room to be yourself. Find out more about joining us today by going to careers.ihg.com

Who we are

1880 is a members' club in Singapore that is interested in inspiring conversations that change the world. Combining a social club, co-working space, and an evolving calendar of events including discussions, parties, DJ nights, wellness sessions, and corporate launches, we create catalytic moments that stimulate both the intellect and the senses.

We are looking for a vibrant personality to join our A Team to deliver great experiences for our guests. Applicants with no prior experience are welcome to apply.

Role:

• Ensure the highest level of member experience with your personal finesse and proactiveness.
• Highlight specials and provide menu recommendations, take orders, and attend to special requests.
• Engage with members, guests, and the team.
• Set up tables and side stations and deliver the highest level of service and attentiveness to our guests.

What we are looking for:

• 1 - 3 years of relevant work experience (open to fresh grads as well)
• Passionate about hospitality
• Reliable and good team player with an engaging personality
• Basic knowledge of wine, spirits, cocktails
• Flexible with schedule and shifts

Your Perks:

• 5-day work week with diverse and energetic colleagues who work hard and play hard
• Employee discount on F&B at the club
• Staff meals every day
• Late night transportation
• $100 Transport allowance every month
• Birthday credits (Birthday Leave, $75 voucher for use in the club and Birthday Cake!)
• $1,000 Sign-on bonus and a referral bonus
• Discretionary Bonus
• Monthly gratuities
• Group Insurance ( GP- unlimited free consultation & medicine, TCM, Hospitalisation)
• Flexible benefits, and more!

Can't wait to hear from you!

Job Responsibilities:

• Handle the daily maintenance of the room inventory status to achieve optimal levels of revenues while maintaining high levels of guest satisfactions
• Work in conjunction with Finance to maintain and minimize levels of account receivables
• Report on a regular basis to the FOM on the performance of the Front Office against operations and human resources performance. Analyze variances and monitor the impact of initiatives and corrective actions
• Manage the training and development of the team with an eye toward maximum Host’s satisfaction, productivity and guest satisfaction
• Anticipate guest’s needs through observation and offer prompt, efficient service either personally or through effective communication with the team
• Deal with problems and complaints received from guest and act upon immediately to ensure guest satisfaction
• Co-ordinate the Front Office operations for Sections under their supervision, including Reception, Concierge, Bellman, Doorman and Operator to ensure guest service excellence and adherence to standards and procedures at all times
• Contribute and actively participate and implement any activities to upgrade and improve service concept and operations
• Operate the Department with Hotel policies as they are related to the ethical codes, standards of good business practice and local laws and regulations
• Be well versed and ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation, and related Hotel policies. Ensure the team are aware of their duty of care as determined by legislation and that they maintain completed familiarity

Job Requirements:

• Strong interpersonal skills
• Detail-focused and guest-oriented
• Excellent leadership and problem-solving skills
• Strong verbal and written command of English

Responsibilities for Executive Chef

• Create new items for the menu
• Ensure all food safety regulations are followed
• Inspect the quality of the food
• Be aware of new culinary trends and recipes
• Coordinate all of the kitchen staff
• Hire and train new kitchen staff
• Manage special dietary needs
• Oversee purchasing to stay within certain budget
• Specialised in french cuisine

Qualifications for Executive Chef

• 10 years of experience in the culinary arts
• Ability to manage an entire kitchen
• Budgeting skills to control costs
• Incredible food preparation abilities
• Ability to handle multiple tasks at once
• Deep knowledge of the food industry and trends
• Incredible time management skills
• Ability to pass a background test
• Ability to create new menu items

We are very excited to be expanding our team. The key parametres of the job are follows:

Requirements:

The right candidate should possess a drive to excel, learn, grow and lead. A love for precision and refined dining is a must. Most importantly, one must have positive energy. Your growth is important to us. The better we become as a team, the better the experience we shall be able to deliver to our guests.

The right candidate should have experience in French Fine Dining Restaurant.

Job Description:

A Chef de Partie at Restaurant JAG (a 1 Michelin Star French Fine Dining Establishment) plays a pivotal role in contributing towards creating memorable experiences for the diners. This position requires one to be detail oriented and expressive. A love for food is a must.

The perks of being a JAG team member include but are not limited to:

- a comprehensive training schedule

- a rotaional allocation whereby one gets to learn all 4 major stations in the kitchen across a two year period

- full comprehensive medical insurance

- a taxi to take you home when a shift finishes past public transport hours

- closed on public holidays

- tuesday to thursday (dinner only) with fridays to saturdays (lunch and dinner). This allows for a great work life balance.

The bold strokes of the work involved are as follows:

- learning the ideology of cuisine at JAG

- supporting the executive chef and the team in the operations' management of the kitchen at JAG

- learning and understanding the flavour profiles and uses of the library of indigenous ingredients - in use at JAG

- learning and executing as instructed - the tasks allocated by the executive chef

- learning to prepare for, cook and execute dishes allocated to you by the executive chef.

- taking charge of the team in accordance with the direction of the executive chef

We look forward to having you onboard.

We are very excited to be expanding our team. The key parametres of the job are follows:

Requirements:

The right candidate should posess a love for food and a curiosity to want to explore how it's made. A passion for cooking and caring for ingredients the right way is a must.

We are looking for a empathetic, grounded, self-aware individal who cares for kindess and mutual respect above all else.

The perks of being a JAG team member include but are not limited to:

- a comprehensive training schedule

- a rotaional allocation whereby one gets to learn all 4 major stations in the kitchen across a two year period

- full comprehensive medical insurance

- a taxi to take you home when a shift finishes past public transport hours

- closed on public holidays

- tuesday to thursday (dinner only) with fridays to saturdays (lunch and dinner). This allows for a great work life balance.

This is a fun and yet serious place to work at. We are band of misfits who make a jolly good team. Come be a part of our amazing team.

We look forward to having you onboard.

Job Description

• Assist in managing daily operations of the hotel club, including the front desk and guest services,
• Ensure that all facilities are clean, well-maintained, and meet quality standards.
• Coordinate with maintenance and housekeeping to address any issues promptly.
• Address guest inquiries, concerns, and complaints in a professional and timely manner.
• Ensure high levels of guest satisfaction and resolve issues to enhance the guest experience.
• Promote club services and amenities to guests.

Reqiurements

• Strong leadership and interpersonal skills.
• Excellent communication and customer service skills.
• Ability to multitask and manage time effectively.
• Problem-solving skills and the ability to handle stressful situations.

COMO Metropolitan Singapore is located in the heart of Singapore on Bideford Road. It is part of COMO Orchard, COMO Group’s newest immersive experience building which is the most complete iteration yet of the vision that brings together COMO Group’s hospitality, fashion, wellness and cuisine into one inspiring location. COMO Metropolitan Singapore’s 156 rooms and suites are spread over 11 floors with a rooftop pool bar that is exclusively for hotel guests. COMO guests also enjoy preferred access to some of the hottest tables in town including the first patisserie in Asia from renowned pastry chef Cedric Grolet, the Michelin-starred Korean steakhouse COTE and COMO Cuisine. The building also features a multi-label fashion retail space curated by Club 21 and a new flagship urban wellness space by COMO Shambhala. The result is an inspiring gathering place for innovators and creatives with a passion for the COMO-curated life

Job Responsibilities

• Work in rotation in room service, lounge, and rooftop bar.
• Collect food from restaurant and serve to guest.
• Mix and serve a wide range of cocktails, mocktails, and beverages with flair, precision, and creativity.
• Maintain a clean and well-organized bar area, restocking supplies, and ensuring all necessary equipment is in perfect working condition.
• Engage guests with a warm and friendly demeanor, understanding their preferences to suggest the perfect beverage that suits their taste and mood.
• Manage beverage inventory, place orders for supplies, and ensure stock levels are optimized, all while adhering to our quality standards and budgetary guidelines.

Job Requirements

• Knowledge and certification in relevant alcohol service would be an added advantage.
• Upbeat and approachable personality that naturally draws guests in, creating an inviting and enjoyable atmosphere.
• Maintain a polished appearance, effortlessly engage with guests, and team member.
• Flexible with rotating shifts and working on weekend and public holidays.
• Good personal hygiene and has high self-discipline in maintaining cleanliness of bar counter and workstations.

About Us

IHG Hotels and Resorts' first voco hotel in South East Asia, voco Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking dynamic and passionate Chef de Partie. Working together with your kitchen leaders, you will prepare, cook and present enticing breads and pastries according to hotel standard recipes.

FINANCIAL RETURNS

• Directs subordinates to ensure productivity meets standards given in accordance with Brand Service Standards.
• Reviews recipes, determines food, labor and overhead costs
• Directs food apportionment policy to control costs
• Introduces and tests the market with new products which are market-orientated in terms of price and product
• Manage departmental budget by keeping track of stock inventory and minimising material wastage

PEOPLE

• In the absence of a Manager, conduct shift briefings to ensure hotel activities and operational requirements are known
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
• Provide orientation, training and guidance to new colleagues joining the team
• Ensure colleagues are adequently trained and have the right tools and resources to perform their job tasks proficiently and productivity
• Monitor and supervise colleague performance and provide guidance or couselling to colleagues where required
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.

GUEST EXPERIENCE

• May occasionally interact with outside contacts such as Guests – to ensure their total satisfaction and suppliers – regarding orders and invoices

RESPONSIBLE BUSINESS

• Participate in the preparation of all items prepared in the pastry shop and bakery. Ensure that all desserts are prepared and presented in an attractive and appetizing manner.
• Works with locally available fresh products wherever possible
• Participates in planning utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
• Observes methods of food preparation and cooking, sizes of portions to ensure food is prepared in prescribed manner
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
• Ensure the cleanliness and tidy of the work station and ensure all equipment is in good working order
• Maintain a cleanliness, neat and well-groomed appearance at all times during on duty
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• May assist with other duties where required by superiors

What we need from you

• Diploma or Degree in Culinary Arts with specialised training in Pastry/Bakery
• At least 2-3 years experience in a similar capacity
• Working experience in the hotel industry will be an added advantage
• Must posses a valid food hygiene certificate
• Commitment to work rotating shifts, weekends and public holidays.
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

At ATIPICO, we believe in the power of great food to create precious moments. Our cuisine stands as a constantly evolving, eclectic combination of traditional craftmanship with creativity, precise technique with warm touch, eye-catching beauty with indulgence. If you thrive in a dynamic kitchen environment where the motto “keep on pushing” is celebrated, this is the job for you.

We are looking for an enthusiastic and experienced Sous Chef to help drive the team in our first ever restaurant.

Responsibilities

Provides guidance & support to the junior kitchen team member for all aspects of the kitchen’s day-to-day operations .

Assist Head Chef to controls and directs the food preparation process efficiently and professionally.

Ensure exceptional food quality and presentation consistently.

Collaborate with management to drive the culinary direction of the restaurant.

Manages raw material stocks and ensures minimal wastage.

Organise daily food preparations and mise en place to ensure smooth kitchen operations.

Follows and strictly implements all food and sanitary rules as well as safety guidelines.

Ensure all recipes are recorded accurately and up to date.

Requirements:

Proven experience in an upscale dining establishment specialising in European cuisine.

Have a meticulous eye for detail.

Passion for staying abreast of culinary trends and a commitment to continuous learning.

Strong leadership and communication skills.

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

Job Responsibilities:

• Checking of Next Day’s Arrivals
• Keep one informed of the available rooms for sale and help maximize room sales by up-selling
• Attend to all incoming calls with pleasant and polite manner following the SOPs
• Confirm and process the reservations received from telephone calls accordingly to the established procedures
• Respond promptly and tactfully to guests’ booking requests and inquiries using the set standards, via email or fax immediately
• Input reservations received from OTA (On-line Travel Agent) into the in-house system (PMS)
• Update details in the PMS for all bookings that are booked by the Central Reservations System (2-way interface)
• Prepare the special requests for guests’ amenities (for example; fruit plates, boxes of chocolates, wine) to the Room Service Department daily
• Check next day arrivals from all OTAs to ensure that the bookings are in order. Follow through if there are any discrepancies

Job Requirements:

• Good interpersonal skills
• Able to work independently and in a team
• Able to work in fast-paced environment
• Detail-focused and guest-oriented

Job Responsibilities:

• Set-up, dismantle, store, maintain, handle and use of all products and resources required for STW according to set standards. This includes the tidiness and cleanliness of all work and service stations
• Receive, report and provide feedback for improvement of products and services
• Participate in Hotel events and regular communication sessions by the Hotel or STW (e.g., STW briefings, Hosts events)
• Complete STW initiatives to achieve or exceed monthly budget targets
• Contribute in building a conducive and productive working environment and a strong section team

Job Requirements:

• Good Team Player
• Willing to work rotating shifts
• Willing to work on PH and weekends

Job Responsibilities:

• Sell, register and assign rooms to incoming guests, ensuring that registration cards are properly filled up. Check out departing guests based on the established procedures
• Inform other Departments and Outlets of arrivals, room changes checkouts and special arrangement
• Handle all guest enquiries referred to them either over the telephone or personally
• To action on requests or requirements of incoming guests to ensure guest satisfaction and smooth operation
• Maintain a friendly, neat, pleasant and professional image to guests
• Provide courteous services to guests and responds promptly and tactfully to guest’s complaints, requests and enquiries
• To be kept informed of all functions, events, and promotions going on in the hotel
• Handle simple function of cashiering based on the established procedures
• Welcome and escort guests to room. Explain in room features and facilities

Job Requirements:

• Positive attitude and team player
• Good communication and public relation skills

Job Responsibilities:

• Assist Banquet Operations (BOP) Managers in the implementation of the specific objectives and strategies for the section to achieve and maintain high standards, quality and maximum profitability for the section
• Assist the BOP managers in implementing the Hotel and Banquet policies, procedures and standards as spelled in the F&B Operations Manual and provide feedback for improvement
• Assist the BOP managers in controlling the purchase (or request), set-up, storage, maintenance and use of all resources, programmes and systems used by the section
• Support the BOP section to achieve (or exceed) set standards, monthly budget targets and keep the brand promise. This includes promoting the revenue generation initiatives and managing all sectional expenses
• Provide leadership for the BOP section in the absence of the BOP Managers

Job Requirements:

• Positive attitude and team player
• Service-oriented
• Meticulous with an eye for details
• Able to work in fast-paced environment
• Strong leadership and managerial skills
• Able to work in a team and independently

Job Responsibilities:

• Assist in the implementation of the specific objectives and stratgies for the section to achieve and maintain high standards, quality and maximum profitability for the section
• Assist in the organizing, implementation and review of all Spices activities to keep the brand promise to its guests
• Assist in implementing the Hotel and Spices policies, procedures and standards as spelled out in the F&B Operations Manual and provide feedback for improvement
• Assist in controlling the purchase (or request), set-up, storage, maintenance and use of all resources, programmes and systems used by the section.
• Conduct training for subordinates to achieve Spice's set standards and to enable Hosts to keep brand promise
• Co-lead Spices to achieve (or exceed) set standards, monthly budget targets and keep the brand promise
• Promote revenue generation initiatives and managing all sectional expenses

Job Requirements:

• Meticulous with an eye for details
• Able to work in fast-paced environment
• Strong leadership and managerial skills
• Good interpersonal skills
• Able to work independently and in a team

Job Responsibilities:

• Vacuum Carpets / Corridors on rotation
• Dry and wet mop floors on schedule
• Machine Scrub and polish floor
• Clean all fixtures, mirrors, glasses, planters, ashtrays etc
• Collect and deliver soiled and clean linen to the floor pantries
• Report broken fixtures, equipments and furnitures immediately
• Attend to rest rooms as assigned and clean function rooms
• Collect cleaning and guest supplies from store
• Clean and maintain the working tools, equipments and machineries

Job Requirements:

• Meticulous with an eye for details
• Able to work in fast-paced environment