Total 2,316 F&B / Tourism / Hospitality job vacancies in singapore tanglin road

We are looking for an experience and qualified Head Chef to organise kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Job Highlights:
- 5 Days Work Week
- 14 Days Annual Leave
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Job Description:
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Supervise the preparation of all food
- Ensure any staffing issues are resolved fairly and quickly
- Estimate staff’s workload and compensations
- Ensure wastage is minimised by careful supervision of food preparation methods
- Teach new staff skills they require to perform their roles to the required standard
- Work closely and efficiently with other departments to achieve company’s goals
- Monitoring inventory and purchasing supplies and food from vendors
- Be available for functions as they arise to ensure that the food is prepared and served as required

Job Requirements:

- 3+ years of experience in a back-of-house management position will be an advantage
- Strong attention to detail
- Culinary Diploma or equivalent experience.
- Excellent verbal and written communication in English language
- Ability to remain productive in a high-pressure environment

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

SCOPE

Reporting to the Executive Housekeeper, the Housekeeping Supervisor is responsible for directing and controlling the day-to-day housekeeping operations on the Floors or in the Public Areas in order to ensure the highest standards of cleanliness. He/She will assist with the allocation of task and special assignment to the housekeeping team and will check and inspect guest rooms and the turnover of spaces to ensure guest satisfaction.

OVERALL OBJECTIVES

• Allocate and direct the work assignments of supervisory and non-supervisory staff in an efficient manner to ensure that guests and other departments receive prompt and courteous service.
• Attend daily briefings and take note of VIP arrivals and the special attention items for the guests.
• Conduct briefings with the room attendants and ensure they execute the special requests.
• Check vacant, clean rooms on the report and report any discrepancies both to housekeeping for assignment and to the hotel duty manager for investigation.
• Conduct monthly training sessions with existing employees in order to meet the identified training needs.
• Schedule routine inspection by supervisors, of all housekeeping areas including occupied and non-occupied rooms.
• Control usage of all amenities and cleaning supplies to ensure compliance to budget and ensure appropriate usage of equipment and tools.
• To ensure sufficient linen and guest supplies for room attendant use on his/her assigned floors.

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Minimum 2 years of relevant working experience in hospitality industry.
• Knowledge of proper cleaning techniques and requirements, use of equipment, and chemical handling
• Able to perform shift work.

CHEF DE PARTIE

Job Description & Requirements

Responsibilities:

• Manage, lead the junior kitchen staff and assist the management in employment decisions as and when required
• Manage and oversee daily operations of the kitchen
• Contribute to menu items, planning, hygiene, cleaning and assessing staffs progress with senior staff and Executive Chef
• Responsible for supervising and coordinating the activities of kitchen staff
• Ensure new and existing staff follow right training programs as shown by the Executive Chef
• Prepare daily requisition and monthly standing order
• Follow proper Kitchen Standard Operating Procedures
• Ensure high standards of food preparation, quality and consistency

Requirements:

• At least two (2) years of working experience in the related field
• Willing to learn, with strong motivation to excel
• Passion for food, creative & result orientated

* 5-day work week

* with OT pay

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Assist the Chef de Partie in the preparation of ingredients and mise en place.
• Follow recipes and instructions accurately and consistently to ensure the highest quality of dishes.
• Ensure that all food is prepared and presented to the highest standards of quality and freshness.
• Maintain a clean and safe working environment, and adhere to all health and safety regulations.
• Work collaboratively with the rest of the kitchen team to ensure that all dishes are delivered to the customers in a timely manner.
• Learn and develop skills in various aspects of cooking, such as baking, grilling, and sautéing.
• Attend training and development sessions to enhance your skills and knowledge.

Qualifications:

• Prior experience in a similar role is preferred, but not essential.
• Strong interest in cooking and a willingness to learn new skills.
• Positive attitude, a team player with a great personality and positive synergy.
• Excellent communication skills and the ability to follow instructions accurately.
• Ability to work under pressure and in a fast-paced environment.
• A passion for food and a commitment to delivering high-quality dishes.
• Good organizational skills and the ability to prioritize tasks.
• Knowledge of food safety and sanitation regulations, and ability to maintain a clean and organized kitchen.
• Must be available to work flexible hours, including nights, weekends, and holidays
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude

WHAT'S THE JOB

Responsible for supporting the Junior Sous Chef / Sous Chef / Chef de Cuisine and prepare the daily productions and presentation of the Italian Cuisine restaurant, monitor and delegating job duties for junior colleagues. Control food costing while ensuring quality is maintained or improved.

YOUR DAY-TO-DAY

• Adhere HACCP policies and procedures within the hotel
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Ensure the consistency in the preparation of all food items according to hotel recipes and standards
• Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
• Provide directives to junior colleagues in accordance with hotel brand standards to foster productivity
• Establish and maintain effective employee working relationships
• Assist in all kitchen activities and briefings to ensure guests receive high quality food in a timely manner
• Prepare salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
• Attend and participate in training sessions as scheduled
• Liaise daily with service staffs to keep effective communications regarding guests’ feedbacks
• Able to provide professional, friendly and proactive guest service while supporting fellow colleagues

WHAT WE NEED FROM YOU

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 3 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen
• Good knowledge in Italian food & beverage and the preparation.
• Commitment to work rotating shifts, weekends and public holidays
• Great communication skills
• Oral and written fluency in English
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Outgoing and people oriented
• Able to multi-tasks and ability to handle stressful situations
• Proficient in Excel and Microsoft word
• Look smart – wear your uniform with pride

Job Responsibilities

1. Ensures that accounts receivable and billing policies and procedures are properly implemented and in compliance with Hotel’s standards.

2. Ensures that the daily opening and closing report on the balances tally with the Opera system.

3. Ensures that the F&B daily credit card and city ledger transactions are accurately charged to the various accounts and entered accurately into the system in a timely basis.

4. Performs checks to ensure that all city ledger bills from F&B outlets are posted into the system tally with postings in the city ledger accounts.

5. Ensures that posting of city ledger folios is supported with the necessary documents.

6. Check and update payment advice.

7. Reconcile daily credit card transactions and credit card payments.

8. Prepare Proforma Invoices according to contracts / booking confirmations.

9. Prepare and send Statement of account (debtors and staff city ledger) on a timely basis.

10. Raises Request for Debit/Credit Notes/Adjustments and prepares Debit/Credit Notes when required.

11. Responsible for reconciliation of balances with SAP system and related systems.

12. Completes and submits month-end report to Accountant/Asst Financial Controller by the stipulated deadline.

13. Works closely with other sections/departments to resolve discrepancy on a timely basis.

14. Responsible in ensuring that the pseudo rooms that is billed to company are checked out from the Front Office System (Opera) and routed to AR Accounts for billing.

15. Process all refunds, including chargebacks.

16. Respond to and resolve all accounts / guests’ queries including credit card disputes.

17. Assist Credit Manager to follow up on payment.

18. Maintains the filing system for Accounts Receivables records

19. To carry out any other duties and responsibilities as and when assigned

Education & Work Experience

1. GCE ‘O’/‘A’ Level with Accounting or Diploma in Business Studies /Accountancy or similar qualifications

2. 2 years’ experience in Accounts Receivable, preferably in a hotel environment

3. Possesses good analytical skills

4. Knowledge in hotel’s systems such as Opera, Infrasys, SAP preferred

5. Proactive, meticulous and independent individual

- General service crew duties (including general housekeeping, cashiering etc)

- Chinese restaurant setting

- Work Location : opposite Bugis MRT

- Work Hours : Flexible working hours (5.5 days week)

- Fluent in spoken Chinese and English

Main Responsibilities

• Work with the Restaurant Manager/Assistant Manager to manage the restaurant operations.
• Demonstrate thorough knowledge of products, menus, beverages and equipment.
• Monitor the quality and quantity of all food and beverage items served.
• Enforce courtesy and efficiency.
• Regularly inspect equipment and ensure that they are well-maintained and in good working order.
• Processing Payments
• Managing Inventory.

Job Requirements

• GCE O Level or Diploma in any discipline
• Good communication and interpersonal skills
• Teamwork spirit display to ensure service standards are met.
• Good Service Orientation
• Attentive and meticulous
• Able to work under pressure to serve customers quickly and efficiently.
• Ability to perform duties including weekends, and public holidays

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

Your main duties are as follows:

• Welcome customers as they come into the restaurant
• Provide answers to queries presented by clients regarding services and offers made available by the restaurant.
• Clean all tables after clients have left and get such tables prepared for the next set of clients.
• Prepare beverage and dessert and cutting of fruit for daily operation
• Take beverage orders from serving staff or directly from patrons accurately & promptly
• Assist the restocking and replenishment of bar inventory and supplies
• Maintain basic knowledge of food dishes and the pairing of sauces and sides.
• Maintain responsibility for inspecting and drying of cutlery, crockery, coppers and silvers.
• Ensure trays are carried and food delivered to waiter/waitresses in a timely and efficient manner.
• To deliver great and excellence customer service.
• Maintain quality, service & cleanliness at all times according to restaurant' standards.
• Adhere to hygiene and safety standards
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Working Hours: 6 days work week, including weekend & PH.

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Assist with the set-up of the bar, ensuring that all areas are clean, tidy, and well-presented.
• Greet guests as they arrive and show them to their table.
• Provide menus and make recommendations to guests based on their preferences.
• Take orders and ensure that they are accurately recorded and transmitted to the kitchen.
• Serve food and drinks to guests in a timely and professional manner.
• Check on guests regularly to ensure they are satisfied with their orders and to address any concerns they may have.
• Handle any guest complaints or issues with a positive attitude and find a quick resolution.
• Ensure that all guests are properly billed and that payments are processed accurately.
• Assist with cleaning and maintaining the bar during and after service
• Maintain accurate records of inventory, orders, and sales on each shift
• Ensure the bar is well presented at all times

Qualifications:

• Previous experience in a similar role in the hospitality industry will be an added advantage.
• Excellent communication and customer service skills.
• Ability to work well in a team environment.
• A strong attention to detail and a passion for delivering exceptional service.
• Ability to work in a fast-paced environment and under pressure.
• Willingness to work flexible hours including weekends and holidays.
• Ability to stand and walk for extended periods of peak time.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

- Basic administrative duties (including accounts book-keeping, invoicing, general filing, data entry etc)

- Flexible working hours, work from home can be arranged

- Minimum commitment 25 hours per week

- Work location: Boon Keng / Bugis

- Fluent in spoken and written Chinese and English

- Prior experience with Microsoft Excel required

Job Summary:

The Hostel Manager is responsible for overseeing the daily operations of the hostel, ensuring a safe, clean, and welcoming environment for guests. This role involves managing staff, maintaining facilities, handling guest relations, and implementing marketing strategies to maximize occupancy.

Key Responsibilities:

1. Operational Management:Oversee daily operations of the hostel, including front desk services, housekeeping, and maintenance.
   Ensure compliance with health, safety, and hygiene standards.
   
2. Staff Management:Recruit, train, and supervise hostel staff, including front desk personnel, housekeeping, and maintenance teams.
   Conduct performance evaluations and provide ongoing training and support.
   
3. Guest Relations:Serve as the primary point of contact for guests, addressing inquiries, complaints, and feedback promptly and professionally.
   Foster a welcoming atmosphere to enhance the guest experience.
   
4. Financial Management:Prepare and manage the hostel’s budget, monitor expenses, and implement cost-control measures.
   Oversee billing, payment processing, and financial reporting.
   
5. Marketing and Promotion:Develop and execute marketing strategies to attract guests and increase occupancy rates.
   Utilize social media and online travel platforms to promote the hostel and manage online reviews.
   
6. Facility Management:Oversee the maintenance and upkeep of hostel facilities, ensuring all areas are clean, functional, and well-maintained.
   Coordinate repairs and improvements with vendors and contractors as needed.
   
7. Community Engagement:Build relationships with local businesses and organizations to enhance guest experiences (e.g., partnerships for tours or events).
   Organize social activities and events for guests to foster community engagement.
   
8. Reporting:Maintain records of occupancy, revenue, and guest feedback.
   Prepare regular reports for ownership or management regarding performance metrics.
   

Qualifications:

• Bachelor’s degree in Hospitality Management or related field (preferred).
• Previous experience in hospitality, particularly in a management role.
• Strong leadership and interpersonal skills.
• Excellent organizational and multitasking abilities.
• Proficient in property management software and Microsoft Office Suite.
• Strong communication skills, both written and verbal.

Working Conditions:

• Must be willing to work flexible hours, including weekends and holidays.
• The role may require occasional physical activity, including lifting and moving supplies.

Job Highlights

• Dynamic work environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Create and serve high-quality cocktails and other beverages, using a wide range of spirits, mixers, and other ingredients.
• Provide exceptional service to guests, ensuring that their needs are met and their experience is memorable.
• Use their knowledge of mixology to create unique and innovative cocktails that align with the hotel’s brand and offerings.
• Monitor inventory levels and ordering supplies as needed, ensuring that par levels are maintained and wastage is minimized.
• Maintain cleanliness and upkeep of the bar, ensuring that it meets the hotel’s high standards.
• Follow all safety and security procedures, including proper use of equipment and handling of chemicals.
• Work collaboratively with the Head Mixologist/Bar Manager and other team members to ensure smooth and efficient operations of the bar.
• Attend all required training sessions and meetings.
• Ensure to adhere to all safety and security procedures, including proper use of equipment and handling of chemicals.
• Attend all required training sessions and meetings.
• Ensure all bar equipment is functioning properly and schedule maintenance or repairs as needed.
• Stay up to date with industry trends and attend industry events and conferences to network and stay informed.

Qualifications:

• Minimum of 2 years of experience as a bartender in a luxury hotel or high-volume bar, with a strong focus on mixology.
• Strong knowledge of mixology, cocktail creation, and spirits.
• Excellent customer service skills, with the ability to provide an exceptional guest experience.
• Strong organizational and time-management skills.
• Ability to work a flexible schedule, including nights and weekends.
• Ability to work in a fast-paced environment, while maintaining a high level of professionalism and attention to detail.
• Proficient in computer skills, including MS Office and Bar POS systems
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Job Description

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

Requirements

• Must have relevant work experience
• Excellent self-motivation and the ability to work unsupervised
• Strong multitasking and organizational skills
• Must be able to work during weekends and public holidays

The candidate should be responsible for raw material preparation, sauce making preparation and coordination with supplier and customers, partial cooking process to fulfill customer and outlets needs in finished products.

The role requires candidate to:

• Be able to reach and speak bilingually
• Possess good communication skills in email, phone, face to face negotiation skills
• Familiar with Chinese cuisine taste.
• Familiar with Sichuan ingredients.
• Know the timing of cooking the meat sauce (like chili sauce).
• Following all production frameworks to accomplish tasks in time.
• Work shit is required as orders and time of D.O. may differ from time to time.
• Coordinate and make arrangement internally so to fulfill internal needs of staffs

UPTOWN is a cafe & vintage consignment store by day, casual elevated restaurant by night.

We serve specialty coffee, contemporary fusion brunch food, while dinner service focuses on quality cocktails & hearty comfort food, with a slight western twist.

We are looking for a passionate Junior Sous Chef to join our team.

Responsibilities include planning and managing food preparation. Assisting the Head Chef in planning menus, training new staff, and recording inventory. Experience in Asian Fusion cuisine. Familiar with sanitation regulations and inventory management.

Duties and responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Taking stock of ingredients and equipment, and placing orders to replenish stock
• Provide monthly inventory report to management
• Enforcing safety and sanitation standards in the kitchen
• Receiving feedback and making improvements where necessary

Required Skills and Abilities

• Passionate about food and learning new recipes
• Excellent communication and interpersonal skills
• Great inventory management skills
• An excellent understanding of kitchen operations
• Able to handle multiple roles within the kitchen
• Must be able to work days, evenings, and weekends as necessary

Qualifications

• Culinary school degree / diploma.
• Experience working in an established restaurant as junior sous-chef.
• Advanced knowledge of the culinary arts
• Perfectionism in sanitation and quality control
• Portfolio of creative, unique dishes
• Food safety and handling certified
• Valid vaccination that is a requirement of the job

Direct Reports to

• Head Chef

The candidate should take full responsibilities of food preparation, sauce making, partial cooking process to fulfill customer and outlets needs in finished products.

The role requires candidate to:

-Familiar with Chinese cuisine taste.

-Familiar with Sichuan ingredients.

-Know the timing of cooking the meat sauce (like chili sauce).

-Following all production frameworks to accomplish tasks in time.

-Work shit is required as orders and time of D.O. may differ from time to time.

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

Job Description:

-Overall responsible for all operations components of the department to ensure efficiency and effectiveness of operations

-Responsible for the development and implementation of F&B's annual business plan and medium-long term strategies, as well as establishing key performance objectives to ensure that meet business targets and drives sustainable, profitable growth

-Ensure that operational standards are met in regard to sanitation requirements, food safety regulations, operation licences and loss prevention

-Maintain and develop high standards of operations in restaurant by ensuring all SOPs are relevant, up to date, trained effectively and operationally delivered.

-Participate in Marketing activities to ensure maximum exposure for restaurant, including the development and implementation of the annual and monthly promotions calendar.

-Drive high levels of guest satisfaction through the consistent execution of brand standards, visible operational leadership, and hands-on interaction with guests and team members.

Job Requirements:

-Minimum 5 years’ related experience

-Strong financial acumen, leadership skills to lead and motivate the team

-Ability to work under pressure

Siglap/Bedok Area

Operations (F&B)

Full-Time

$2800-3500 PER MONTH

5-6 days/week (Based on operational needs)

Must be able to work on weekends.

Resposible for :

• Operate in the kitchen, cooking and manage inventory, order supplies and maintain cleaniness.
• Enforce a postive work culture emphasizing teamwork and collaboration.
• Maintain quality control in food and beverage preparation and conduct regualr store inspections.
• Be extremely comfortable around canines, interaction with animals. Need to spend a lot of times with them.
• Best job for Dogs/Cats lover .
• Ability to stand in all roles in the cafe. Cashier, Server.
• Opening and Closing of the Cafe .
• Western Food Mainly.

Job Requirements:

• Experience in a similar cooking role.
• Responsible team player.
• Ability to do simple cooking and preparing drinks.
• Barista skills is an advantage (but training will be provided).
• Cooking skills is an advantage (but training will be provided).
• Passion and pride in coffee making.
• Passion for F&B industry with proven experience in delivering excellent customer experiences.
• Strong interpersonal and communication skills.
• We will ONLY accept applicants who has a strong love for dogs/cats of all sizes.
• May require spending your day playing with dogs and cleaning after 'accidents'.

Job Description & Requirements

We are hiring for a passionate and enthusiastic Sous Chef to join our family and to lead our culinary team, with the following requirements:

Responsibilities:

• To oversee the Café kitchen Operations
• Responsible for the efficient organization of the business area in relation to financial performance i.e. gross profit, food costs, manhours planning, productivity levels, etc.
• To ensure that the kitchen team follow the developed menu/recipes accordingly
• To ensure the highest quality, consistency and TFP (Tastiness, Freshness and Presentation) of product.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• To develop and plan SOPs for the kitchen team.
• Monitoring and controlling of overall food cost in all kitchen sections and stewarding department within budgetary controls
• Manage and ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times and are followed according to HACCP food hygiene regulations.
• Implement strategies to minimize overstock holding and wastage
• Supervise and manage all kitchen staff and their training needs
• To ensure a safe working environment for co-workers and customers in accordance with prevailing local health and safety regulations and HACCP (Hazard Analysis and Critical Control Points) standards
• Ensure health and productivity at work are achieved through healthy deli and exceptional dining experiences.
• To evaluate and execute corrective measures on any food and dining experience • Any other tasks as and when assigned by Management
• Interested in learning to manage the end-to-end steps of menu creation, costing, product launch and menu refinement by working closely with the kitchen crew and management team

Requirements

• Possess good interpersonal & communication skills
• Able to work under pressure
• Able to perform shifts including weekends and Public Holidays
• Completed Level 2 Food Hygiene standard
• Good track record of managing a cafe or similar operation will be an advantage

1. In-depth understanding of the pain points of content creators, the growth demands at different stages, the formation of platform-based operation flow, and continue to improve the experience of creators;

2. Responsible for acquiring potential creators, quality IP and content;

3. Ability to activate the content creator community through different tactics;

4. Continuously iterate the operation workflow of content creators and also lead to improvements of operation tools in order to improve the operation efficiency.

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliceny.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and split shift

10,Must be able to work extra hours or weekend if needed