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

Responsibilities:

· More than 7 years of experience as a chef and 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.

. Control the cost of ingredients to avoid waste. Include negotiating the purchase price of ingredients, controlling the amount of ingredients used, and making reasonable use of leftover ingredients.

Requirements

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

· Profound knowledge of different kinds of beverages

· Deep knowledge of every aspect of Chinese dishes

· Proficient with Chinese specialty equipment

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

1. Minimum Degree in Accountancy or equivalent

2. Min. at least 5years in handling full set of accounts independently

3. Accounting knowledge with hands on experience

Responsibilities:-

1. Handle fullset of accounts, prepare management accounts and audit schedules

2. Review subsidiary accounts and analyse variance

3. Liaise with external auditor on audit matters and audit schedules

4. Experience in using internet banking for payment

5.Knowledge of payroll processing with Times Payroll

6. Familiar with Microsoft 365 Dynamic Business

7. Proficient in Ms Excel

8. Ad hoc duties as assigned

Looking for applicant can start work immediately.

Working hours: 8.30am to 6pm ( Mon to Friday)

Lunch : 1pm to 1.45pm

• Responsibilities:
  Maintain and update employee records and HR databases.
• Prepare offer letters, contracts, and coordinate onboarding to create a great first impression for new hires.
• Handle uniform issuance administration.
• Manage job postings and applicant tracking on various job portals, including MyCareersFuture, LinkedIn, JobStreet, FastJobs, etc.
• Ensure job advertisements are up-to-date and aligned with the company's hiring needs.
• Monitor and respond to candidate applications and inquiries on these platforms.
• Handle MOM Work Pass applications, renewals, and cancellations.
• Checking our MOM quota
• Stay updated with Singapore employment laws and ensure all HR practices comply with legal requirements.
• Provide guidance on employment law and regulatory changes to the HR team and management.
• Prepare and present recruitment reports and metrics to management.
• Responsible for the follow-up & execution of all HR related processes e.g. hiring, onboarding, confirmation, resignations, transfers, staff requests etc.
• Develop and implement effective recruitment strategies to attract top talent.
• Conduct initial screenings and interviews to shortlist qualified candidates.
• Manage both pantry and office supplies
• Other ad-hoc duties as assigned by the management

Requirements:
• Diploma or Degree in Human Resources, Business Administration, or a related field.
• At least 2 years of experience in HR administration or shared services.
• A solid grasp of Singapore employment laws and experience with work pass processes.
• Proficiency in HR software and Microsoft Office (Excel, Word, PowerPoint).

Please send your resume to +65 8772 5417 with post applied for and expected salary range.

HR Responsibilities:

• Work closely with the management and business unit heads to meet the business' HR needs
• Handle full spectrum of HR including payroll process.
• Manage time attendance system and review timesheets for payroll processing.
• Manage all work pass related matters.
• Create, maintain, and update all leave records, including all government leave claim submission.
• Administer employee’s work injury related matters and employee medical insurance claims.
• Manage and negotiate the employees’ insurance benefits plan with external insurance agency.
• Develop and implement HR strategies and initiatives aligned with the organization's goals and objectives.
• Establish and maintain HR policies and procedures.
• Drive employee engagement initiatives and foster a positive work culture.
• Develop and implement employee recognition and retention programs.
• Oversee the performance appraisal review process, including goal setting, performance evaluations, and performance improvement plans.
• Supervising all HR activities, communications, reports, requests and documents created and received by the team
• Ensure accurate and up-to-date maintenance of employee records, HR databases, and documentation.
• Stay updated on the latest HR trends, best practices, and legal requirements.

Requirements:

• Diploma or Degree in Human Resources, Business Administration, or a related field.
• At least 5 years of relevant experience in HR.
• Knowledge of HR best practices, employment laws and regulations
• Strong understanding of talent acquisition and recruitment strategies.
• Excellent leadership and people management skills.
• Excellent communication and interpersonal skills to effectively liaise with stakeholders at all levels
• Ability to handle confidential information with integrity and professionalism.

Key Responsibilities

• Work pass application & renewal
• Medical arrangement for foreign employees
• Provide general administrative & operational support
• Maintain employee data listing
• Submit relevant bills to account department
• Flight arrangement & booking
• In-charge of staff Uniform, such as Issue and order uniform / safety shoes
• Courses arrangement
• Check and update monthly roster, time attendance and leave records for Operations

Requirements

• Diploma in HR/ Business Administration or equivalent.
• Knowledge of Employment Act and MOM regulations to advantage.
• Self-motivated, meticulous, initiative, and possess positive attitude.
• Willing to learn and keep abreast of HR developments.
• Possess good writing & communication skills with ability to multi-task
• Proficient in MS Office
• Able to commence work immediately or within short notice

Benefit

• Work life balance
• Bonus
• Medical
• 5 days work week

Responsibilities:

• Prepare journal entries and audit schedule for approval of FM
• Close monthly management accounts and yearly accounts for all companies and pass to FM for review
• Check monthly inventory report from procurement
• Handle Costing Reports of all outlets monthly and other reports if requested
  * After done, pass it to Finance Manager for checking
• Make sure internal transitions tally among relative companies
• Cooperate with AR & AP in charge
• Handle survey if requested
• Assist in audit work
• Other ad hoc & miscellaneous assigned

Requirements:

- Minimum Diploma in accountancy

- At least 3 years of handling full set account’s working experience, preferably F&B

- Software skills: Advanced MS Excel, word & ERP software preferably

- Self-motivated, proactive and able to work independently as well as part of a team

- Meticulous and well organized

- Good communication skills

- Positive working attitude

Operations Admin Executive

· Support Operations Admin Manager in carrying out any tasks assigned

· Work closely with the Division Managers to provide administrative support for Ops

· Checking and preparation of License Agreements; facilitation for signatories

· Drafting letters to tenants, landlords, authorities, and vendors etc.

· Liaise with external parties such as landlords, authorities, and vendors as required

· Application, renewal, and cancellation of licences and permits timely, including follow-up on the required documentations (such as for SFA, Liquor, Tobacco, Halal, Change of Use etc.)

· Ensure that the Tenancy Agreements and service contracts are renewed prior to expiry

· Monthly checking of NEA website for spring cleaning closure and/or renovation of stalls/ outlets to inform

· Completion of forms for submission of requests

· Checking and processing of invoices for signatories

· Meeting attendance and minutes taking where required

· Provide administrative support duties for new stall/outlet opening, closing, and renovation (such as opening/terminating utilities account, licences etc.)

· Perform menu and listing updating

· Dissemination of emails, letters, and other information to departments

· Compilation/ consolidation of data and information

· Maintain accurate and up-to-date upkeep of records in system

· Ensure proper filing of documentations

· Assist on insurance-related matters

· Preparation duties for festive season or events

· Inventory issuance and management

· Cover reception duties when required

· Other ad-hoc duties as assigned

Qualifications:

· Minimum Diploma.

· Preferably with relevant experience in operations admin or administrative roles within the F&B industry.

· Strong organizational and multi-tasking skills.

· Detailed and meticulous.

· Proficient in Microsoft word, excel and powerpoint.

· Excellent communication and interpersonal skills.

· Ability to work in a fast-paced environment and adapt to changing priorities.

Job Title: Food Production Assistant

Where You’re Working:

At Annie's All Natural, we specialize in creating premium, artisanal yoghurts and cultured dairy products. We are a fast-growing brand dedicated to producing high-quality, all-natural products in a safe, supportive, and collaborative environment. We believe in fair wages, work-life balance, and creating a workplace where everyone can thrive.

You Will:

• Maintain the cleanliness and organization of the production area on a daily basis.

• Operate both manual and automated machinery to assist in production.

• Prepare food items for production, following set recipes and processes.

• Arrange and prepare packaging materials for products.

• Follow task lists, ensure accurate record-keeping, and complete daily checklists.

• Fulfill and prepare orders for yoghurts and cultured creams.

• Participate in daily check-ins and weekly planning meetings to stay aligned with team goals.

• Communicate with suppliers and external vendors as needed.

• Receive and inspect incoming deliveries and raw materials to ensure quality and compliance with standards.

• Follow food safety standards to maintain high product safety and quality.

• Perform additional duties around the production facility as needed.

We’re Looking for Someone With:

• A can-do attitude and a willingness to work as part of a team.

• Strong problem-solving and communication skills with the ability to take initiative.

• Openness to learning new skills and a desire to grow with our business.

• A collaborative spirit and the ability to thrive in a dynamic, team-oriented work environment.

• Independence in completing tasks and managing daily responsibilities.

• A good sense of humor to bring positivity to the workplace!

• Completion of an L1 hygiene course or experience in a food production environment (preferred).

• Bonus if you have passed Halal Competency Assessment (HCA)

• Physical ability to lift up to 25kg when handling supplies and materials.

Work Hours: 44 hours; 5.5 days per week

If you’re passionate about quality food production and looking to grow with a like-minded team, we’d love to hear from you!

Deliver frozen food items to customers.

Familiar with Singapore roads.

Possess a valid Singapore class 3 driving licenses.

Need to carry frozen food cartons between 1 kgs to 30 kgs (trolley provided)

Preferably staying North areas.

Can start work immediately.

Able to work as a team.

Proactive & hardworking at work.

Working hours 4am to 2pm.

Driving 10ft height refrigerator lorry.

NON HALAL frozen food company

Understand and leverage opportunities that align with the commercial goals and business direction of CEFFU, including collaborations that enhance Revenue, Market Presence and Business Growth

• Establish and maintain strong relationships with institutional clients and facilitate product integration and implementation, co-marketing efforts and other optimizations
• Facilitate commercial decision-making by continuous monitoring of market trends, emerging technologies, competitor and consumer behavior analysis as well as product and industry dynamics such as regulatory changes and global trends
• Work closely with our Operations & Product Teams to design effective strategies and solutions for partner operations. Align strategies and broader business objectives to propose new business models and target business growth
• Assist Management Team in other strategic research and related projects
• Partner our Product Team in the development and enhancement of CEFFU’s products or services for custody clients, including collaborations targeted at improving product features, innovation, and overall market competitiveness
• Lead and contribute to internal cross-team projects in improving and standardizing commercial processes and systems, including, and not limited to commercial SOPs, user management system, data analytics tools

The Food and Beverage Service Executive supervises the team by proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guest’s dining experience expectations. 

We are hiring for the following outlets:

• Raffles Courtyard
• yi by Jereme Leung

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in in a timely and efficient manner.
• Arranges all tables following established standards.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keep chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and wishes guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Follows through opening and closing duties. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Ensures NEA rules and regulations are met and achieve.  
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Providing a Leading and Consistent Guest Experience
• Promotes sales through direct guests’ contact. 
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow up.
• Builds strong relationships with local guests and builds loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times. 

Management and Leadership of Outlet

• Acts as a mentor and role model to the Food & Beverage Associates.
• Proactive, innovative with in depth Food & Beverage and market knowledge. 
• Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly. 
• Provides a high level of Safety and Security for guests and colleagues. 
• Checks daily opening and closing duties.

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge. 
• Assists in 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.

• Plan, organize, and coordinate manufacturing operations to meet production goals and customer requirements
• Manage and supervise production staff, including hiring, training, and performance evaluations
• Develop and implement production schedules, ensuring optimal utilization of resources and efficient workflow
• Monitor and analyze production metrics, identifying areas for improvement and implementing corrective actions
• Collaborate with other departments, such as procurement, engineering, and quality control, to ensure seamless operations and resolve production-related issues
• Oversee equipment maintenance and calibration to minimize downtime and maximize productivity
• Implement and enforce safety protocols and quality standards to maintain a safe and compliant working environment
• Optimize production processes and implement continuous improvement initiatives to enhance efficiency and reduce costs
• Monitor inventory levels and ensure availability of raw materials and components for production
• Stay updated with industry trends, technologies, and best practices in manufacturing

Requirement:

• Related field; or releavant certifications is an advantages
• Experience as a Production Manager or in a similar manufacturing leadership role
• In-depth knowledge of manufacturing processes, lean principles, and quality management systems
• Strong leadership and people management skills, with the ability to motivate and develop a high-performing team
• Proficiency in using manufacturing software and systems for production planning and control
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

About the Role:

We are seeking a dynamic and results-oriented Business Development Manager to expand our footprint in the hotel industry. As a key player in our team, you will be responsible for developing and nurturing relationships with hotel chains and independent hotels.

Key Responsibilities:

• Identify and Target: Identify key hotel chains and independent hotels to penetrate the market.
• Relationship Building: Establish strong relationships with key decision-makers within the hotel industry.
• Sales Strategy: Develop and execute effective sales strategies to achieve sales targets and revenue goals.
• Product Demonstrations: Conduct compelling product demonstrations and presentations to highlight the benefits of our innovative beverage solution.
• Customer Support: Provide exceptional customer support and address any concerns or issues promptly.
• Market Analysis: Stay updated on industry trends and competitor activities to identify opportunities.

Requirements:

• Proven track record in sales and business development, preferably in the hospitality industry.
• Strong understanding of the hotel industry and its operational challenges.
• Excellent communication and interpersonal skills.
• Strong presentation and negotiation skills.
• Self-motivated and results-oriented.

If you are passionate about the hospitality industry and want to be part of a dynamic team, please submit your resume and cover letter to us.

Looking for F&B Manager of at least 3 years and above, deploy to F&B outlets. Daily job scope includes overseeing daily operations, procurement of goods and inventory control management. Willing to learn and pick up basic cashiering skills. Possess good service attitude to handle customers orders, be able to PR with local and foreign customers to hone customers relationship and handle their requests. Possess good leadership skills to lead a team of 10 or more staffs. May be required to do overtime from time to time, when required to.

1. Can settle all government official documents and manpower issues, which includes basic wages calculations, apply foreign workers permit, settle local staffing problems.

2. Know or willing to learn the basic of making hot beverages.

3. Has to design and put up simple advertisements for empty food stalls.

4. Has to do sales report and set sales targets for staffs on a monthly basis.

5. Teach new staffs the correct language and educate new staffs on company's SOP.

6. Ensure public lavatories are kept and maintained in order, may be required to go hands on if shortage on manpower.

7. Able to handle customers' complaints or feedback and ensure corrections are put into actions.

8. Able to handle conflicts or disputes among staffs.

9. Procurement of goods by maintaing good communication and relationship with suppliers and keep check of inventories level on a daily basis.

• Experience in using various types of manufacturing machinery and tools
• Responsible for Hands on repair job and performing Preventive Maintenance (PM) of for production equipment & factory facilities
• Maintain electrical / instrument systems for food production equipment / machines
• Troubleshoot and identify mechanical / electrical / electronic systems issue and make corrective actions to resolve issues
• Assist production in day-to-day activities include assembly work, packing and washing
• To ensure the achievement of plant quality goals and objectives through quality production by optimized usage of resources
• Experience as Production Supervisor or similar role to perform and complete the assigned duties
• Positive attitude, team player and good communication skills
• Able to start work at 6am
• Must be physically fit & Able to carry loads up to 20kg
• Singaporean/SPR..

We are seeking a skilled Legal Counsel with a solid experience with crypto derivatives and regulatory frameworks. Based in Singapore, you will work closely with the Head of Derivatives and the Markets team to ensure compliance, manage legal risk, and support the structuring and negotiation of innovative derivative products. This role will involve navigating complex legal challenges in the rapidly evolving crypto landscape, especially within the APAC regulatory environment.

Your responsibilities will include contract negotiation, regulatory adherence, risk assessment, and providing legal guidance on product structuring to support our market-making operations.

Your role and responsibilities:

• You will draft, review, and negotiate derivative and other product contracts, including options, futures, and structured products, ensuring all terms align with legal requirements and company standards.
• Assess legal risks associated with derivatives products launching at the company and implement controls in collaboration with the risk management and compliance teams.
• Partner with trading and product development teams to provide legal input on the structuring and rollout of new derivative products.
• Monitor and interpret changes in derivatives and crypto regulations across the APAC region, providing insights to adjust our trading practices accordingly.
• Work alongside the Compliance team to support our clients, handling legal inquiries, and resolving disputes.
• You will also work with additional opportunities regarding other types of agreements.

Background and Experiences

• Bachelor’s degree in Law or an equivalent. Admission to practice law in Singapore.
• 3 to 5 years of legal experience, working with derivatives contracts, preferably within the financial services or cryptocurrency industry.
• Strong understanding of Singapore’s regulatory bodies (e.g., MAS) and their requirements related to crypto and derivatives.
• Excellent communication and interpersonal skills, with the ability to engage effectively with clients and internal stakeholders.

Skills and personality

• Curious and autonomous
• Ability to work independently, with integrity and responsibility
• Professional proficiency in English is mandatory, another language is a plus
• Excellent written and verbal communication skills.

The position is responsible for the supervision of the overall pastry operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Main responsibilities include, but not limited to, staffing, quality, training and development of team members.

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.
• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Ensures that all deadlines are met.

Training, Learning And Development Of Culinary Team 

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guide sthe departmental orientation for new hires.
• To ensure that colleagues are aware of hotel rules and regulations.
• To ensure that colleagues are trained on fire and safety, emergency procedures and hygiene.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

The Sous Chef supports the Chef de Cuisine as the culinary ambassador of the restaurant, leading the venue additional personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but are not limited to, maximising revenue, achieving targets such as P&L Budget and forecast, marketing, staffing, quality, training and development of team members.

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Become a mentor and role model.
• Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Compiles weekly colleagues’ schedule and submits to Chef’s Office by 12 pm every Thursday for approval. 
• Evaluates the performance of the kitchen colleagues and gives the Executive Chef any recommendations for promotions or other actions.
• Works with the Talent and Culture on hiring of colleagues and ensures that proper follow-up is done, through the entire recruitment process.
• Attends daily meetings at 10 am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.
• Ensures that daily line-up is conducted within respective outlet and documented.
• Ensures that all deadlines are met consistently.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, Learning And Development Of Culinary Team 

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s 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.

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
• Builds a base of long-term loyal patrons (consisting of local community, expatriates and in-house guests) through exceeding guests’ expectations. This includes but not limited to engaging with guests during their dining experience in order to gather feedback and information which will exceed their expectations. 
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.
• Performs any other duties and responsibilities that may be assigned.

The Junior Sous Chef is responsible for the supervision of the overall kitchen’s operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but not limited to, quality, training and development of team members.

Primary Responsibilities

Food quality

• Monitors food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and to ensure all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and sanitisation

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. This will prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.

Management and leadership of the culinary team

• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments
• Ensures that all deadlines are met.

Training, learning and development of culinary team

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s 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.

Involvement in wider job function relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

You have strong quantitative analysis skills and you are in search of a challenge in the cryptocurrency environment? Then we have what you're looking for! As an Intern Trader APAC, you'll have the opportunity to join a team focused on researching, interpreting, and capitalizing on crypto trading markets.

We are looking for someone with a computer science or coding background who would like to develop their skills in a trading team.

Role and responsibilities:

• Provide first-level support to the trading activities
• Develop and generate post-trade analysis reports
• Assist traders in their day-to-day crypto operations (fund movements, transaction processing, reconciliations, settlements, loan tracking, account opening, P&L calculation, position management, etc.)

Background and experience

• University degree (MSc), preferably in Computer Science, Technology, Engineering, Mathematics, Statistics or related
• Strong analytical and communication skills
• Knowledge of Python preferred
• Experience with trading or crypto-preferred

Background and experience

• Curious and autonomous
• Highly motivated and results-driven
• Strong maths and analytical skills
• Professional proficiency in English

Start date: January 6th, 2025

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

· 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

Description

• Data entry and filing of documents
• Monitoring accounts payable transactions
• Monitoring payment to vendors/suppliers in accordance with credit terms
• Generating weekly/monthly accounts payable reports
• Perform accounting-related duties
• Handling petty cash
• Perform ad-hoc duties assigned by immediate superior

Requirements

• Basic accounting knowledge
• Detailed orientated
• Basic computer knowledge
• Possess good communication and interpersonal skills
• Positive attitude and a team player
• Able to commence work on a short notice will be an added advantage

Job Descriptions:

Oversee and manage the efficient running and profitability of the outlet in line with the branch standards, while meeting the employee, company’s and customers’ expectations.

Assist the manager to supervise the effective control of food & beverages, inventory and labour cost to ensure that the operational expenditures stay within the budget.

Plan, coordinate, review and control production activities in order to ensure that workplace safety.

Possesses positive attitude, proactiveness, common sense and good teamwork.

Stir fry dishes as and when required.

Job Requirements:

At least 5 Year(s) of working experience in the related field and industry.

Long hours of standing during the working shift.

Polite manner, energetic, cheerful, and hardworking.

Self-discipline and self-motivated and enjoys interacting with people and serving customers.

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.

The Food and Beverage Service Associate is responsible for delivering friendly and efficient Food and Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations.

We are hiring for the following outlet:

• Raffles Courtyard

Primary Responsibilities 

Food and Beverage Service

• Provides excellent service at all times to guests based on established hotel standard operating procedures.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Takes responsibility for residents’ and guest belongings in the restaurant or bars.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options and advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Anticipates guest’s needs.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in a timely and efficient manner.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keeps chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and give guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out ad-hoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Learning and Development

• Participates in training activities to improve knowledge and skills.
• Attends daily briefing and monthly meeting conduct by the manager.