Total 696 F&B / Tourism / Hospitality job vacancies in singapore woodlands northcoast

• Transport packages to and from destinations
• Arrive at destinations on schedule
• Fulfill administrative needs, like office pickups
• Research and plan for traffic, construction and weather delays
• Use navigation applications to determine the best route
• Interact with clients professionally at all times
• Ensure that the vehicle is always fueled and ready for use
• Arrange for vehicle repairs as needed
• Keep mileage records and repair records up-to-date

Main Duties and Responsibilities

We are seeking an experienced and talented Banquet Sous Chef to join our culinary team. The Banquet Sous Chef will work closely with the Director of Culinary to maintain the highest standards of food quality, presentation, and kitchen operations of our Resort.

Key Responsibilities

• The incumbent will assist the Director of Culinary with all aspects of the kitchen’s operations. In performing this role, the Sous Chef will ensure that all hygiene, sanitary and safety standards are strictly adhered to.
• Assist in developing culinary concepts, including but not limited to planning the menu, and developing recipes.
• Responsible for maintaining inventory levels, kitchen equipment and controlling food costs.
• Research and prepare under the supervision of the Executive Chef of any new products for meal-dining or the banquet operation and any new trends happening in this area in order to keep abreast with any changes in the market. Follow ups on the creation of any dishes for new menu cards, buffets, cocktail special events, etc.
• Must ensure sanitation and food standards are achieved.
• The Sous Chef will also be responsible for developing and mentoring kitchen staff. This includes ensuring adherence to the relevant food safety standards, recipes, and other related SOPs. In performing this role, it is paramount that the incumbent fosters a positive and inclusive culture through promoting collaboration and teamwork.

Job Requirements

• Diploma or Certification in Culinary Arts or a professional qualification in a similar discipline.
• 4 to 6 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our pre-opening team as our Demi Chef.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

The incumbent will assist the Sous Chef in the daily operations of the kitchen, ensuring the smooth running of the kitchen, maintaining high standards of food quality, and adhering to health and safety regulations.

Food Preparation:

• Assist in the preparation of various dishes according to the chef's specifications.
• Ensure the freshness and quality of ingredients.
• Follow recipes and standards to maintain consistency in food quality.

Station Management:

• Oversee the operations of a specific station in the kitchen as assigned by the Director of Culinary.
• Assist in managing inventory for the assigned section. Notify senior chefs when ingredients need to be replenished. Minimize wastage by following proper portion control and storage procedures.
• Ensure that the station is clean, organized, and properly stocked before service.

Inventory Management:

• Assist in managing kitchen inventory.
• Monitor stock levels and place orders as needed and advised by Sous chefs.
• Any other tasks as assigned by the Director of Culinary.

Job Requirements

• Nitec/Higher Nitec in Culinary or Hospitality Management, or any related field of professional qualification.
• Candidates without working experience are welcome.
• 1 to 2 years’ experience, preferably in the hospitality or food & beverage industry. Pre-opening experience would be useful.
• Candidates without experience are welcome to apply
• Strong knowledge of food preparation techniques and culinary terminology.
• Excellent organizational and time management skills.
• Ability to work under pressure.
• Passion for food and a commitment to delivering high-quality cuisine.

Main Duties and Responsibilities

We are seeking an accomplished Assistant IT Manager to join our pre-opening team in Mandai Rainforest Resort by Banyan Tree.

As part of the pre-opening team, the successful candidate will play a pivotal role in setting up, maintaining and enhancing the Resorts' IT systems. The candidate will be responsible for ensuring the operational stability and high service availability of our systems, for both guests and internal stakeholders.

Key Responsibilities

• Working with the IT Manager, the incumbent will set up and ensure that the Resort's IT systems, including our Hotel Management System, are updated based on the current release as guided by our corporate office.
• Manage any IT issues that may occur and pro-actively resolve them to minimize any downtime for guests and/or internal stakeholders. In performing this role, the Assistant IT Manager is to work with the IT Manager to recommend any improvements because of the occurrence.
• Assist the Resort’s guests with any system or technical-related matters. The incumbent would need to liaise with the Front-of-House team to respond to any guest-related IT requests.
• Ensure that our systems are protected by the necessary security procedures and protocols, including the timely revision of user access right and passwords for both the PMS and PC Network systems.
• Provide regular management reports and document all system activities (e.g. Maintenance Logs, Data Change Logs)
• Ensure the accuracy and computer audit trail of daily and monthly financial reports.

Job Requirements

• Possess a degree, diploma or equivalent professional qualification in Information Technology or a related field.
• At least 4 to 6 years of relevant IT experience, in a similar capacity. Proven track record in a similar property. Prior experience as part of a pre-opening team for a Resort will be an advantage.
• Excellent interpersonal and communication skills

Main Duties and Responsibilities

We are seeking a dynamic and results-oriented individual to join us as our Assistant Director of Sales. As part of the pre-opening team for the Mandai Rainforest Resorts by Banyan Tree, the incumbent will play a pivotal role in developing a holistic sales strategy to maximize revenue and occupancy for the Resort.

Key Responsibilities

• The incumbent will assist the Director of Sales and Marketing to develop sales strategies to attain the Resort’s revenue and market share targets. Familiarity with the market is essential, as the incumbent will be required to identify new growth opportunities.
• To ensure that the strategic objectives of the Resort are met, the Assistant Director of Sales will be required to undertake regular and comprehensive analyses of the Resort’s sales performance and identify appropriate interventions whenever needed.
• The Assistant Director of Sales will be responsible for building and maintaining strong relationships with clients, travel agents and other stakeholders. In performing this role, the incumbent with host site inspections to promote the Resort’s facilities and services.
• A key remit of the incumbent would also be to increase the Resort’s brand presence and visibility. The incumbent will partner our Marketing colleagues to organize campaigns and create relevant promotional materials.

Job Requirements

• Degree or Diploma in Business Administration or a related field.
• Solid track record of 7 to 10 years’ experience in a similar capacity, preferably in the hospitality industry. Pre-opening experience would be useful.
• Strong interpersonal, communication and organizational skills.
• Able to handle matters independently, and able to exercise self-motivation to complete projects.

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our pre-opening team as our Chef de Partie.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• The incumbent will assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Promote the safe use of the kitchen and its equipment.
• Upkeeping the hygiene standards in the kitchen.
• Ensure all relevant food controls, correct temperatures are logged and the agreed standards of food preparation and presentation are adhered to at all times.
• Attend any training that is required by the company.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites to be changed daily or when necessary. Ensure good personal hygiene.
• Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary and inform the Chef de Cuisine or Executive Sous Chef of any relevant shortages.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering when food supplies are running low in stock in store or cold room.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with the restaurant service staff and ensuring all necessary prep work is completed prior to the commencement of service.
• Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required.
• To ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, and especially after the shift has finished.
• Ensure that recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive chef’s and restaurant standards.
• To provide a clear handover during shift changes
• To report any problems, accidents or kitchen equipment defects to the Executive Chef.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.
• Any other tasks as assigned by the Executive Chef.

Job Requirements

• Professional qualification in a related field
• 3 to 5 years’ experience, preferably in the hospitality industry. Pre-opening experience would be useful.
• Strong interpersonal, communication and organizational skills.
• Able to work well in a team

Main Duties and Responsibilities

We are seeking a passionate hospitality professional to join our pre-opening team as our Hostess.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• Be responsible for taking reservations, answering the phone, responding to any guest requests.
• Greet each guest warmly. Be helpful, welcoming and pleasant towards each Guest.
• Prepare and check tables before service.
• Prompt to clear and reset tables after service.
• Responding to guest enquiries and requests.
• Communicating guest information to the team (special requests, occasions) to personalize guests' experience
• Complete all opening and closing procedures in a timely manner.
• Always be assertive and attentive to guests’ needs.
• Ensure each guest gets a fond farewell before they leave.
• Assist in building and maintaining a strong guest profile database.
• Support food & beverage service when required.
• Any other tasks as assigned by the Restaurant Manager.

Job Requirements

• Minimum NITEC/Higher NITEC in Food and Beverage/Customer Service/Guest Relations or an equivalent professional qualification in a related field
• 1 to 2 years’ experience, preferably in the Hospitality or Food & Beverage industry. Pre-opening experience would be useful. Fresh graduates are welcomed.
• Strong interpersonal, communication and organizational skills.
• Highly motivated team player, able to perform with minimal supervision.

Main Duties and Responsibilities

We are seeking an experienced dynamic individual to join us as our Hotel Manager for the Resort. Joining as part of Mandai Rainforest Resorts by Banyan Tree’s pre-opening team, the incumbent will be a strategic leader with passion for excellence in guest service with strong understanding of luxury hospitality standards.

The ideal candidate should have a strong background in the hospitality industry, particularly in establishments of the same standing, and an uncompromising commitment to maintaining standards and exceeding guests’ expectations.

Key Responsibilities

Operational Leadership:

• Oversee our Resort’s operations, including front office, housekeeping, food and beverage, and guest services.
• Provide guidance and assistance to all departments, helping them to meet their objectives and the Resort’s standards.
• Ensure that all departments work closely to deliver a seamless luxury experience.

Guest Experience & Retention:

• Lead and manage the delivery of exceptional guest service.
• Resolve guest complaints and issues promptly and effectively, maintaining high levels of guest satisfaction and loyalty.
• Foster strong and good relationships with VIP guests, corporate clients, and travel partners.
• Implement programs to enhance guest loyalty and encourage repeat business.

Staff Management:

• Recruit, train, and manage hotel staff, including department heads and front-line employees.
• Foster a positive work environment that promotes teamwork, professional development, and high performance.

Financial Management:

• Develop and manage the Resort’s budget, including forecasting, expense control, and revenue management.
• Monitor financial performance, implement cost-saving measures, and drive profitability.

Quality Assurance:

• Maintain and enforce the hotel's quality standards and procedures.
• Conduct regular inspections and audits to ensure compliance with Resort’s standards and industry regulations.

Marketing and Sales:

• Collaborate with the Sales & Marketing team to develop and execute strategies to attract and retain guests.
• Monitor market trends, competitor activities, and guest feedback to identify opportunities for growth.

Strategic Planning:

• Develop and implement strategic plans to enhance the hotel's reputation, increase market share, and achieve business goals.
• Provide insights and recommendations to senior management for continuous improvement.

Health and Safety:

• Ensure compliance with health, safety, and sanitation regulations.
• Implement and oversee emergency response procedures and staff training programs.

Job Requirements

• Bachelor’s Degree in Hospitality Management, Business Administration or related field.
• Minimum of 10 years’ experience in hotel management, Pre-Opening experience will be advantageous.
• Strong leadership and team management skills with a proven track record of managing a hotel or resort.
• Must be able to handle difficult situations with tact and high diplomacy
• Strong proficiency in budgeting and forecasting.
• Excellent knowledge of luxury hospitality trends, standards and practices.

Main Duties and Responsibilities

We are seeking an enthusiastic and dynamic individual to join us as our Recreation Supervisor for the Resort. The incumbent will be responsible to lead and enhance our guests’ experience with their leadership skills and commitment to provide outstanding service.

Key Responsibilities

• Oversee the daily operations of the Recreation department, including pools, gym, and other recreational activities.
• Lead, train, and motivate the team to deliver exceptional guest experiences.
• Design, implement, and evaluate engaging recreational programs and activities tailored to guests of all ages.
• Interact with guests to promote recreational offerings, gather feedback, and foster a welcoming environment.
• Address any guest inquiries or concerns promptly and professionally.
• Ensure all recreational areas adhere to safety regulations and standards.
• Conduct regular inspections of facilities and equipment, maintaining a clean and safe environment for guests.
• Control and monitor inventories and materials.
• Work closely with other hotel departments, such as events and catering, to coordinate activities and enhance the overall guest experience.
• Maintain accurate records of participation, guest feedback, and program success to report to management and identify areas for improvement.

Job Requirements

• Diploma or a Professional Certificate in Recreation Management, Hospitality Management, or a related field.
• 1 – 3 years of experience in recreational management, experience in a supervisory role will be advantageous.
• Experience in a luxury hotel or resort setting will be advantageous.
• Strong leadership and team management skills with a proven track record of creating and executing engaging recreational programs.
• Excellent interpersonal and communication skills, with a customer-centric approach.
• Certification in First Aid and CPR is preferred.

Responsibilities :
• Responsible for formulating and implementing effective strategy and marketing plans for each brand under the group, to achieve growth in market share and company’s profitability.
• Foster relationships and work alongside stakeholders to devise and implement F&B partnerships, events, and promotions in line with brand standards to drive business goals.
• Develop, coordinate and implement social media initiatives as well as promotional programs.
• Budgeting- Manage expense report and accruals.
• Responsible for consumer outreach to increase reach and engagement for F&B marketing efforts.
• Drives cross-functional collaboration within the business for the purpose of creating brand demand and marketing plans.
• Lead the marketing team effectively to achieve established objectives and evaluate the performance of staff on their contribution in attaining objectives.
• General Duties / Administrative Matters within the Marketing Communications Department and any other duties as may be assigned from time to time.

Experience
• At least 3 years of relevant working experience in F & B service industry, media relations or marketing communications will be an added advantage.
• Posses Degree (or equivalent) in marketing, business, or related field.
• Bilingual and able to use Chinese software.
• Able to understand and speak Mandarin is an added advantage.

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our pre-opening team as our Food & Beverage Supervisor.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

The incumbent will be responsible for supervising all aspects of the restaurant for its smooth operation daily. Manages staff on shift and assigns staff to workstations on each shift. The individual also leads staff compliance on service, food hygiene, safety and other standards amongst the team on each shift.

• Supervise opening, operating, and closing procedures
• Efficiently input orders into the Point-of-Sale system when managing food and beverage order.
• Supervise the implementation of plans to improve and standardize all aspects of operations.
• Delegate duties and responsibilities to servers and captains.
• Ensure that all staff adhere to company procedures.
• Communicate politely and effectively with the culinary team.
• Entertain guests in a consistent, professional and positive attitude.
• Monitor the quality and quantity of all food and beverage items served.
• Prints bill, check bill thoroughly before presenting to guests and accept payment.
• Hold briefing with staff for each shift and review occupancy forecast, reservations, special attention, complaints, problematic issues and others as deem appropriate.

Job Requirements

• Diploma in Food & Beverage Management, or any related field of professional qualification.
• Minimum 3 to 5 years’ experience, preferably in the hospitality, food & beverage industry. Pre-opening experience would be useful.
• Ability to work under pressure and in a fast-paced environment.
• Strong organizational and time management skills.
• Attention to detail and a commitment to high quality of customer service.

efore the start of each service period, a Senior Cook checks the stock of food supplies and prepares the workstation. Duties include preparing and cooking a variety of dishes; serving the dishes on time and in the right order; ensuring health, hygiene and safety standards are adhered to; and making sure utensils and work areas are clean and ready for the next shift. The Cook is also expected to supervise junior kitchen staff and manage their development.

• Demonstrate advanced Asian preparation and techniques
• Demonstrate sous vide method (of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment)
• Establish relationships for customer confidence
• Facilitate effective communication and engagement at the workplace
• Facilitate effective work teams
• Grind wet flour
• Identify meat and seafood, and their fabrication and utilisation in culinary
• Maintain workplace safety and health policies and procedures
• Manage productivity improvement
• Prepare Indian rice dishes
• Prepare basic Chinese dessert
• Prepare basic Malay desserts
• Prepare pre-mix, frozen and bake-off products
• Solve problems and make decisions at supervisory level
• Supervise quality procedures
• Understand Asian food culture and techniques

JOB OBJECTIVE

To ensure that the solutions offered are tailored to meet the customers’ requirements by working closely with sales team.

JOB RESPONSIBILITIES

• Works closely with the sales team on proposals and pitches for business.
• Attends meetings with Sales Managers and acts as a solution expert.
• Puts together business cases for the sales team to support their proposals.
• Works closely and collaboratively with customers to devise effective solutions.
• Ensures that the company’s solutions can be delivered to the customer’s requirements.
• Works closely with customers to understand and capture requirements.
• Responds to customers following requests for information and proposal requests.
• Presents proposals to customers alongside members of the sales team.
• Provides ongoing support for customers post implementation.
• Produces detailed costings for customers and ensure the contract is profitable.

• To ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively
• To provide excellent customer service and management and to ensure that all your staff understands the importance of such standards
• Ensure smooth day-to-day operation of the team
• Obtain sales target and KPIs given by the management
• Assist in planning schedule
• Promote positive work environment
• Ensuring compliance with licensing, hygiene and health and safety legislation/guideline
• Develop strategic and operational plans for managing execution and measuring results
• Any other duties as may be assigned by management
• Able to work night shift and split shift
• 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

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

l 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 Description

• Manage and oversee daily kitchen operations.
• In charge of cooking and preparing of all the dishes.
• Responsible for food and menu planning, food costing and quality control.
• Upkeep of kitchen cleanliness and hygiene standard.
• Remove any hazards and ensure safety in kitchen and also check for any defects in the kitchen and equipment.
• To perform ad-hoc duties as assigned by outlet Manager

Job Requirements

• At least 3-5 years of experience in Chinese Cuisine.
• Able to work as a team player.
• Able to commit 6 days of work per week.
• Able to work in a fast paced environment.

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-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 3 years of previous experience in serving.

· Must be able to work night shift and split shift

· Must be able to work extra hours if needed

. Must be able to work night shift or split shift

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

Job Description:

Be part of Far East Hospitality dynamic Central Reservations team managing 18 hotels and 9 Serviced Residences.

• Handle reservations received via all channels timely and accurately according to SOPs
• Liaise with bookers and hotels/sales to ensure smooth pre-arrival experience
• Maintain up-to-date information of all promotions and hotels information
• Maximize opportunities through upselling techniques
• Ensure proper filing and recording of all correspondences
• Compliance with department’s related policies and procedures
• Supports management as and when required

Job Requirements:

• Minimum Diploma in any field
• Knowledge in Property Management System will be an advantage
• Proficient in MS Office, email system, reservations system will be an advantage
• Display high level of customer service
• Possess strong communication and administration skills
• Able to adapt in a fast-paced environment.
• Able to work independently as well as a team
• Able to work shifts, including weekends and public holidays (off-in-lieu if work on Public Holidays)

Responsibilities:

· 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 promptly 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 safely and hygienically;

· Uphold high standards of food quality to ensure customer satisfaction.

Requirements

· More than 5 years of work experience

· Strong experience in cuisine

· Profound knowledge of different kinds of beverages

· Deep knowledge of every aspect of dishes

· Proficient with specialty equipment

· Ability to manage numerous tasks, assign responsibilities and display high patience

Roles and Responsibilities

• Manage daily logistics operations
• Develop and implement transportation operations performance goals (KPI) using quality management knowledge
• Develop and implement operational policies, standards and procedures (SOPs) in regard to
• Delivery Quality Control including

- Temperature control

- Process for delivering items

• Vehicle cleanliness
• Vehicle maintenance including accessories
• Vehicle accidents
• Delivery processes for customers
• Goods Delivery timeframe
• Placement of goods upon delivery
• Delivery Quality Control including temperature control, placement of goods in vehicle
• Review, develop and implement solutions to improve current business processes through application of supply chain and business management principles (come up with ideas to improve current processes)
• Develop contingency/business continuity plans for risks associated wih process changes (e.g. when vehicle breaks down & etc.)
• Route planning with efficiency in mind
• Review, develop and implement solutions to improve current business processes
• Align resources management (manpower and asset) strategies with business strategies
• Other ad-hoc duties as designed by the management

Requirements

• Candidate must possess at least relevant Bachelor's Degree / Professional Degree.
• At least 3 years of working experiences in related field.

Job Description & Requirements

We are seeking an experienced and detail-oriented Finance Controller to join our team. The ideal candidate must be fluent in Chinese to communicate with our Mandarin speaking colleagues and employer. The ideal candidate should possess a strong background in senior finance management in the top-tier hotels.

Key Responsibilities:

Oversee the financial operations of the company.

Ensure compliance with accounting standards and regulatory requirements.

Collaborate with different departments to support financial decision-making.

Provide strategic financial advice to senior management.

Qualifications:

Bachelor's degree or above in Accounting, Finance, or a related field.

Fluent in Chinese (written and spoken) is a must to communicate with our Mandarin speaking colleagues and employer.

Experience in the hotel industry is a strong advantage.

CA, ACCA, CPA qualification is preferred.

Strong analytical, problem-solving, and communication skills.

Job Description

• To receive and inspect incoming goods from vendors and to ensure the items received are correct
• Record goods into the system
• Stock items in designated locations
• Issue items and to ensure the items issued are correct (e.g. description, quantity, etc)
• To sort, pick and prepare items for collection/delivery.
• Daily operations (receiving, issuing of items, FIFO management)
• Able to minimize stock loss
• Ad-hoc duties assigned by the Head of Department

Requirements

• Proficient in Microsoft 365, Office , Excel
• Positive attitude and a team player
• Meticulous and fast learner
• 6 days work
• Able to commence work on a short notice will be an added advantage

Key Responsibilities

The Cook Supervisor reports to the Zone Manager. The main responsibilities of the Cook Supervisor, supervises and coordinates activities of food preparation, kitchen, pantry, and purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.

Key Responsibilities

• Responsible for the preparation and production of all dishes
• Preparing of food ingredients and cooking according to recipe
• To be responsible for food tasting & food supplements
• Care of shop sales & promotions: to offer a wide varieties of creative dishes
• To provide a high quality service standard
• Responsible for ordering of raw ingredients & dry goods (Stock Management)
• Staff Management at food stall/Cash Management/Problem Solving
• Responsible for the efficient functioning of the kitchen operations
• Food cost and wastage management
• Maintain kitchen cleanliness, hygiene and safety
• Follow the standard operating procedures (Fixtures&Lighting,Dishes Placing etc)
• Any ad-hoc duties/tasks assigned by the management

Requirements

Educational and Work experience

• Relevant experience required
• Good experience in cooking Chinese cuisine

Expected Areas of Competence

• Meticulous and good planner (Management skills)
• Chinese cuisine cooking skills

Kitchen chef assistant with or without experience both welcomed !

Working hours : 12hours (hiring for new location)

Rental reinbursement provided : $250

2 off days a month

Able to start work immediate / short notice period preferred.

Training will be provided.

Young and fit with good stamina is a bonus.

Kitchen chef with or without experience both welcomed !

Working hours : 12hours (hiring for new location)

Rental reinbursement provided : $250

2 off days a month

Able to start work immediate / short notice period preferred.

Supervise food production

Communicate with staff and customers

Conduct food and Beverage hygiene Audit

Training will be provided.

Young and fit with good stamina is a bonus.