Total 2,374 F&B / Tourism / Hospitality job vacancies in singapore tanglin road

Job Description:

• Assist Cook in kitchen operations,
• Basic cutting and food preparation skills,
• No cooking experience required but will be added advantage,
• Supply ordering dealing with suppliers,
• Stock take every month,
• Manage kitchen hygiene,
• Manage food quality control,
• Manage ingredient quality and storage,
• Kitchen job scheduling and job rotation,
• Assist in adhoc duties as and when required.

Requirements:

• At least 2 years of relevant work experience,
• Always maintaining a good hygiene level,
• Able to work well independently as well as in teams.

Job Description:

• Assist Cook in kitchen operations,
• Basic cutting and food preparation skills,
• No cooking experience required but will be added advantage,
• Supply ordering dealing with suppliers,
• Stock take every month,
• Manage kitchen hygiene,
• Manage food quality control,
• Manage ingredient quality and storage,
• Kitchen job scheduling and job rotation,
• Assist in adhoc duties as and when required.

Requirements:

• At least 2 years of relevant work experience,
• Always maintaining a good hygiene level,
• Able to work well independently as well as in teams.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Handle daily restaurant operations (Both Hall Operation and Kitchen Operation)

2. Manager-in-charge if Restaurant Manager is not

3. Involve in Schedule planning and Sales opening and closing.

4. Provide excellent customer service to our guests.

5. Respond efficiently to customer complaints.

6. Responsible in ensuring smooth operating of the restaurant.

7. Any others duties assigned by Restaurant Manager.

Job Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 3-5 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.

Job Description & Requirements

Main Duties:

• Manage operations of Foodshop according to company policies and guidelines
• Provide strong leadership
• Provide excellent customer service
• Ensuring consistently high standards of hygiene, cleanliness and food safety
• Handle complains with care
• Any other ad hoc duties assigned by the management.

Requirements:

· Willing to work on shift and weekend duties

· Able to work in non-airconditioned foodshop

· Minimum 2 years F&B operations experience

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:
1. Ensure that food preparation areas are clean and hygienic.
2. Storing and distributing ingredients.
3. Washing, peeling, chopping, cutting and cooking of foods.
4. Assist Kitchen-In-Charge on kitchen tasks and duty.
5. Any other duties assigned by Kitchen-In-Charge.

Locations include: Chijmes, Novena Square, UE Square, Kinex, The Star Vista, Centrepoint, Marina Square, City Square Mall, Vivo City and Waterway Point.
(Location negotiable)

Job Requirements
1. Candidates with no FNB experience are welcome to apply
2. Mature and positive attitude.
3. Candidate with no experience are welcome (OJT provided).
4. Basic Food Hygiene Certification. Candidates without certificate welcome, as company will sponsor for the course.
5. Able to commit on weekends and public holiday.
6. Able to accept split shift.

Job Description:

• Maintain excellent relationships with customers, ensure customer satisfaction,
• Maintaining high standards of hygiene; practise workplace safety at all times,
• Always adhere and abide to all company policies and procedures,
• With F&B background in middle management roles and responsibilities,
• To oversee outlet operations and ensure that all SOPs are strictly complied with,
• Plan staffing schedules and resolve outlet operational issues,
• Lead and motivate staff in achieving sales targets and customer satisfaction,
• Assist in adhoc duties as and when required.

Requirements:

• Good problem solver and self-confidence in decision making,
• Positive working attitude with good communication skills,
• Good leadership and organization skills,
• Minimum 5 years of relevant experience in the F&B industry.

Job Description:

• Maintain excellent relationships with customers, ensure customer satisfaction,
• Maintaining high standards of hygiene; practise workplace safety at all times,
• Always adhere and abide to all company policies and procedures,
• With F&B background in middle management roles and responsibilities,
• To oversee outlet operations and ensure that all SOPs are strictly complied with,
• Plan staffing schedules and resolve outlet operational issues,
• Lead and motivate staff in achieving sales targets and customer satisfaction,
• Assist in adhoc duties as and when required.

Requirements:

• Good problem solver and self-confidence in decision making,
• Positive working attitude with good communication skills,
• Good leadership and organization skills,
• Minimum 5 years of relevant experience in the F&B industry.

HRS Pte Ltd is a leading hotel outsourcing business working with many of Singapores best hotels and serviced apartments.

We are seeking a junior operations manager, perhaps a first management position who has passion, excellent communication skills and a desire to make a difference in this fast paced environment.

Ideally, you would have had a good education, bilingual, exceptionally well presented, have a strong desire to learn fast from a professional team and to be prepared to make a difference.

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new Mexican recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where nece
• Must be able to work on weekends and public holidays.

A renowned venue at the forefront of Singapore’s prestige cocktail scene, is searching for a gun Chef to join our Kitchen team!

· Work in the kitchen of one of the World’s 50 Best Bars

· Specialising in European cuisine

· Great base salary, monthly service charge and other benefits

About the venue:

Welcome to a vibrant energy of contemporary luxury. Located in the heart of Singapore, our grand bar is a tribute to the magnificent lobbies of Europe, adorned with the elegance of the Jazz Age. With an unparalleled collection of gin, spirits, and champagnes, we offer a spectacular backdrop for guests to indulge in exquisite European cocktails and unforgettable moments, day and night.

Our venue offers a unique blend of classic charm and contemporary luxury, providing an unparalleled experience for our guests over the past seven years.

About Job Position:

We are on the hunt for an eager Commis Chef, ready to learn high level cuisine or an experienced Chef de Partie, to play a vital role in our Main Kitchen by supporting the team in various food preparation and service operations. You will be responsible for assisting our brigade in maintaining high culinary standards, adhering to recipes, and ensuring the efficient operation of the kitchen. You will have the chance to learn and develops culinary skills under the guidance of experienced chefs while contributing to the overall success of the kitchen and dining experience.

Duties and Responsibilities:

· Assist the Sous Chefs to achieve the highest levels of guest satisfaction, team satisfaction, and health and safety standards.

· Take responsibility and ownership of a station, ensuring proper setup and stocking.

· Prepare mise en place according to established guidelines.

· Strive for excellence in quality and presentation, consistently delivering exceptional pastry creations.

· Keep guest satisfaction as the ultimate goal, maintaining a flexible attitude to meet their needs.

· Foster a service culture by demonstrating passion for providing exceptional service to others.

Do you thrive in a fast-paced environment?

Be ready to embrace the excitement and energy of a fast-paced environment. Experience the thrill of working in a dynamic atmosphere where you can continuously challenge yourself and grow as a professional.

If you are dedicated to excellence, and eager to contribute to a team that values your skills, then we want to hear from you! Whether you're an experienced professional or just starting your journey in hospitality, we welcome you to apply. We believe in fostering growth and are committed to developing your skills and knowledge within the World of hospitality.

Are there other benefits?

Our commitment to growth extends to our Employees, and if you have a genuine passion for guest experiences as well as all things food and drink, this is the ideal place for you to thrive.

Join our team and enjoy fantastic benefits, including:

· Monthly Service Charge: As a member of our team, you'll have the opportunity to earn a monthly service charge. Your dedication and outstanding service will definitely be rewarded.

· Medical and Dental Benefits: We care about your well-being. As part of our commitment to our Employees, we provide medical and dental benefits to ensure you stay healthy and happy.

Yearly Work Anniversary Incentives: We value our Employees and believe in recognizing their hard work. In addition to competitive wages, we offer an annual work anniversary incentive to celebrate your work anniversary with us.

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

Job Description:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,
• Study each recipe and gather all necessary ingredients,
• Cook food in a timely manner,
• Delegate tasks to kitchen staff,
• Inform wait staff about daily specials,
• Ensure appealing plate presentation,
• Supervise Cooks and assist as needed,
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),
• Monitor food stock and place orders,
• Check freshness of food and discard out-of-date items,
• Experiment with recipes and suggest new ingredients,
• Ensure compliance with all health and safety regulations within the kitchen area,
• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,
• Hands-on experience with various kitchen equipment,
• Advanced knowledge of culinary, baking and pastry techniques,
• Leadership skills,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Up-to-date knowledge of cooking techniques and recipes,
• Familiarity with sanitation regulations,
• Must be hands on for operations,
• Culinary school diploma preferred.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Waiter/Waitress to join in our family today.


Job Description:
1. Provide excellent customer service to our guests.
2. Pro-active in attending to customers’ requests.
3. Understanding our menu and presenting menu to our guests professionally and recommend appropriately.
4. In-charge of full billing processes.
5. Any other duties and responsibilities as assigned.


Job Requirements
1. Part-time positions available.
2. At least 1 year of experience in F&B industry, experience in Japanese restaurants is a bonus.
3. Team player and willingness to learn.
4. Good soft skills.
5. Enjoy Japanese culture and way of life.
6. Mature and positive attitude.
7. Able to commit on weekends and public holiday.
8. Able to accept split shift.

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,
• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,
• Maintaining/raising the food’s profit margins for the restaurant,
• Meeting health and safety standards,
• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,
• Hands-on experience with various kitchen equipment,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Familiarity with sanitation regulations.

Job Description:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,
• Study each recipe and gather all necessary ingredients,
• Cook food in a timely manner,
• Delegate tasks to kitchen staff,
• Inform wait staff about daily specials,
• Ensure appealing plate presentation,
• Supervise Cooks and assist as needed,
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),
• Monitor food stock and place orders,
• Check freshness of food and discard out-of-date items,
• Experiment with recipes and suggest new ingredients,
• Ensure compliance with all health and safety regulations within the kitchen area,
• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,
• Hands-on experience with various kitchen equipment,
• Advanced knowledge of culinary, baking and pastry techniques,
• Leadership skills,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Up-to-date knowledge of cooking techniques and recipes,
• Familiarity with sanitation regulations,
• Must be hands on for operations,
• Culinary school diploma preferred.

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,
• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,
• Maintaining/raising the food’s profit margins for the restaurant,
• Meeting health and safety standards,
• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,
• Hands-on experience with various kitchen equipment,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Familiarity with sanitation regulations.

Job Description:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,
• Study each recipe and gather all necessary ingredients,
• Cook food in a timely manner,
• Delegate tasks to kitchen staff,
• Inform wait staff about daily specials,
• Ensure appealing plate presentation,
• Supervise Cooks and assist as needed,
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),
• Monitor food stock and place orders,
• Check freshness of food and discard out-of-date items,
• Experiment with recipes and suggest new ingredients,
• Ensure compliance with all health and safety regulations within the kitchen area,
• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,
• Hands-on experience with various kitchen equipment,
• Advanced knowledge of culinary, baking and pastry techniques,
• Leadership skills,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Up-to-date knowledge of cooking techniques and recipes,
• Familiarity with sanitation regulations,
• Must be hands on for operations,
• Culinary school diploma preferred.

The Food & Beverage Operations Manager assists the Senior Assistant Director of Food and Beverage to lead the Food and Beverage operations, by ensuring and maintaining the strategic and tactical positioning as a world class operation. The position is responsible for supervising the overall success of the day to day operations by adhering to the standards, the long term positioning as well as achieving all established KPI’s in the areas of revenue/profit, cost and expense management, quality commitment, team morale, recruitment of the best international and local talent as well as ensuring and upholding the innovative and creative reputation of the division.

Primary Responsibilities

Oversees Daily Operations and Achieves Targets

• Supervises the overall daily operation and assures highest service and product standards are met to consistently exceed guest’s dining experience expectations in any of the hotel’s Food and Beverage venues.
• Assures that all managers in Food and Beverage are aligned and follows the strategic intent as set out by the Director of F&B.
• Walks all Food and Beverage front and back of the house areas regularly on a daily basis. Notes on any shortcomings and takes appropriate action.
• Spends majority of his time 80% in the operation.
• Daily communication with Culinary to ensure food prepared is of the agreed standard and consistent at all times.
• Ensures consistency of quality, taste, presentation, temperature of beverages served in all Food and Beverage Outlets.
• Ensures maximum creativity in all Food and Beverage presentation.
• Ensures application of procedures and regulations to team members concerning hygiene (HACCP or Food Safety)/Fire Safety/emergency procedures.
• Reviews daily financial reports.
• Shares information of operations to Senior Assistant Director of Food and Beverage.
• Attends daily Food and Beverage Briefing, monthly Food and Beverage Meeting and other scheduled meeting for Food and Beverage department in the absence of Senior Assistant Director of Food and Beverage.
• Maintains proper and adequate controls over purchase orders and requisitions.
• Reviews Food and Beverage Cost and ensures it is in line with budget and forecast.
• Converses with guests in restaurants and bars to solicit comments.
• Controls casual labour and overtime submitted by Managers before sending for approval.

Marketing Plan and Revenue Management

• Works closely with Senior Assistant Director of Food and Beverage to plan business strategy and reviews ongoing action plan progress.
• Establishes an annual promotional calendar and plans menu with Assistant Director, Food and Beverage.
• Works closely with Marketing Communication on promotional strategies for the
• Food and Beverage department.
• Makes recommendations to the Management on other potential source of revenue e.g promotion etc.
• Ensures all reports generated are accurate before submission.

Management and Leadership

• Is a mentor and role model.
• Proactive, innovative with in depth Food and Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards via collaborative and enabling leadership style. Provides regular team meeting for training and arranges examinations for the team members to achieve higher standards and skills.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using various coaching styles.
• Displays cultural affinity and show empathy to all team members.
• Coaches and trains the managers to prepare them to move to the next level within 14 – 24 months.
• Reviews work performance of all colleagues to make sure that established procedures and policies are being followed.
• Enforces and upholds highest standards of discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Regularly solicits feedback from Manager on performance of individual colleagues and/or personally observes colleagues performance.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provides a level of Safety and Security for guests and colleagues.
• Leads Food and Beverage recruitment together with Director of F&B.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.

Training, Learning and Development of the Team

• Stream lines all training requirements and ensures the Managers co-ordinate all arrangements for proper execution of instructions.
• Ensures colleagues are aware of hotel rules and regulations.
• Ensures colleagues are trained on fire and safety, emergency procedures and hygiene.
• Consistently develops in self-learning and development of own skill and knowledge.

Other Responsibilites

• Develops own knowledge and skills to grow as business partner and leader.
• Ensures confidentiality of all matter.
• Performs any other duties that may be assigned by the Head of Department.
• Provides honest and fair feedback to the F&B Management Team.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Bachelor Degree in Food and Beverage / Hospitality Management or extensive hands on experience in similar restaurant concept.
• Minimum of 3 years of experience in similar position in the hotel or free-standing restaurant and bar environment.
• Prior work experience in Asia, Singapore or South East Asia preferred.
• Accustomed to and comfortable with media exposure.
• Strong working knowledge of Microsoft Office.
• Oral and written fluency in English and an additional language.
• Involvement in reservations and understanding of Revenue Management processes.
• Thrives in large scale operation and high volume operation.

Competencies

• Extrovert, sociable, and avid representing Food & Beverage and the Raffles brand.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Able to work and thrive within a culturally diverse environment.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Self-motivated and energetic.
• Flexible and adaptable to different working locations.
• Inspiring and people person.
• Commitment to professional values – brand conscious.
• Visionary - able to lead the team to continuous improvement.
• Innovates and set trends.
• Demonstrates sophistication, humbleness, clear personality, charisma, confidence, professional etiquette and pride.
• Builds strong rapport and coordinates approached with Executive Chef.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Job Description

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,
• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,
• Maintaining/raising the food’s profit margins for the restaurant,
• Meeting health and safety standards,
• Assist in adhoc duties as and when required.

Requirement

• Proven work experience as a Chef or Cook,
• Hands-on experience with various kitchen equipment,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Familiarity with sanitation regulations.

Job Description:

• Maintain excellent relationships with customers, ensure customer satisfaction,
• Maintaining high standards of hygiene; practise workplace safety at all times,
• Always adhere and abide to all company policies and procedures,
• With F&B background in middle management roles and responsibilities,
• To oversee outlet operations and ensure that all SOPs are strictly complied with,
• Plan staffing schedules and resolve outlet operational issues,
• Lead and motivate staff in achieving sales targets and customer satisfaction,
• Assist in adhoc duties as and when required.

Requirements:

• Good problem solver and self-confidence in decision making,
• Positive working attitude with good communication skills,
• Good leadership and organization skills,
• Minimum 5 years of relevant experience in the F&B industry.

Job Description:

• Assist Cook in kitchen operations,
• Basic cutting and food preparation skills,
• No cooking experience required but will be added advantage,
• Supply ordering dealing with suppliers,
• Stock take every month,
• Manage kitchen hygiene,
• Manage food quality control,
• Manage ingredient quality and storage,
• Kitchen job scheduling and job rotation,
• Assist in adhoc duties as and when required.

Requirements:

• At least 2 years of relevant work experience,
• Always maintaining a good hygiene level,
• Able to work well independently as well as in teams.

The Restaurant General Manager of Butcher’s Block is responsible for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. As Restaurant General Manager, you will act the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Ability to work independently and with minimal supervision.
• Highly organised with strong analytical and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remains within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.
• Maintains a productive climate and confidently motivates, mobilises, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with Talent & Culture.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.
• Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and updates evaluation criteria for smooth opening.
• Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.
• Creates restaurant Standard Operating Procedures.
• Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Restaurant Chef In-Charge.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operation.
• Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timelines of deliverables.
• Maintains consistency in quality of food, beverage and service above all else in coordination with Restaurant Chef In-Charge.
• Attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Revises and updates the outlet SOP annually.
• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using varied coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provide a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
• Consistenly develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts.
• Performs any other duties and responsibilities that may be assigned.

Candidate's Profile

Knowledge and Experience

• Bachelor Degree in Food and Beverage/Hospitality Management or extensive hands-on experience in similar restaurant concept.
• Minimum of 5 years of experience in the hotel or free-standing restaurant and bar environment, minimum 2 years in similar position.
• Prior work experience in Asia, Singapore or Southeast Asia preferred.
• Accustomed to and comfortable with media exposure.
• Strong working knowledge of Microsoft Office.
• Oral and written fluency in English and an additional language.
• Involvement in reservations and understanding of Revenue Management processes.
• Thrives in large scale operation and high volume operation.
• Detailed knowledge of culinary trends.
• Strong understanding of sustainability.
• Familiar with LQA and Forbes standards.

Competencies

• Extrovert, sociable, and avid representing the outlet and the Raffles brand.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Able to work and thrive within a culturally diverse environment.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Self-motivated and energetic.
• Flexible and adaptable to different working locations.
• Inspiring and people person.
• Commitment to professional and brand values.
• Visionary - able to lead the team to continuous improvement.
• Innovates and sets trends.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and pride.
• Builds strong rapport and coordinates actions together with Restaurant Chef In-Charge.
• Sense of urgency and able to priorities.
• Good business acumen.

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

• Maintain cleanliness, upkeep, organization, and maintenance of the restaurant space
• Communicate standard operation procedures to staff to assure quality and consistency of service
• Know menu, menu prices, and composition of food and beverage menu items; be familiar with all daily specials with proper plating procedures and restaurant promotions

Good Knowledge of multi cuisine and good communication skills in particular for this position

· Must be able to work weekends, public holidays and on split duty

· Must possess service oriented attitude and be adept at handling guests

. Must be able to work under stress and be adaptable

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You'll be in charge of:

• Understand all aspects of restaurant service and understand how each role contributes to the overall dining experience
• Prioritise the needs of guests and strive to exceed their expectations.
• Maintain a sense of urgency in fulfilling tasks and responding to guests' needs.
• If dishes require tableside preparation or presentation, you will be required to perform these duties
• Maintaining a good housekeeping regime and report any defects in furniture, fixtures and equipment
• Be willing to assist colleagues and step in wherever needed to ensure that guests receive the best possible service at all times.

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange an interview.

Come join us to express your Andaz as Chef de Partie if the following describes you.

You have the passion for providing fresh and inspiring experience through F&B offerings that reflects the hotel’s focus on quality. You are service-oriented, one who enjoys interacting with guests and always strive to delight your guests’ taste buds with your F&B offerings. You are hardworking and a good team-player who looks to teach and inspire the team to be their best every day.

As the Chef de Partie, you will assist to oversee the assigned kitchen section/station in the outlet and ensure that it runs according to the hotel’s strategies and performance standards whilst meeting associate, guest and owner expectations. You will be responsible to assist in the organising and setting up of the kitchen section as effectively as possible, monitor food and operating costs, manage and reduce wastage. You will also prepare consistent, high quality food products and provide courteous, professional, efficient and flexible service.

Your Profile

• Ideally with a relevant degree or diploma in Culinary or Hospitality management.
• Minimum 2 years work experience as Chef de Partie or 3 to 4 years work experience as Demi Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Qualification in Kitchen Production or Management will be an advantage.
• Experience in leading a diverse team with varying degrees of experience and talents will be an advantage.
• Basic Computer Skills in MS Office and Recipe Maintenance System is preferred.
• Simple spoken and written English.
• With a positive can-do attitude.
• Able to work shifts, weekends and public holidays.