Total 3,139 F&B / Tourism / Hospitality job vacancies in tanah merah harbourfront and marina bay

Note:

Wholesale trading Rice, Frozen seafood and cooked food (catering)

Job Description & Requirements

Responsible for cutting meat, fish and handling merchandise of meat and seafood items.

- Monitor and maintain freshness and quality of items

- Perform housekeeping and ensure the cleanliness of your work area in accordance to safety procedures and standards of hygiene

- Ad-hoc duties will be given as well

Responsible for superising the attendants to deliver and excellent customer statifcation and experience.

Prepare restaurant for service and ensure overall cleanliness.

Preparing tables, taking of orders, serving of food & beverage to guests

Monitoring of qulity and qulity of all food and beverage served.

At least 2 years working experience in Casual Italian Restaurant

Hands on and positive working attitude

Healthy and good attendance record

Attractive Package

Our client, a Japanese food and nutritional product manufacturer, is looking for a Sales Executive to join their Sales team. This role will work with R&D counterparts and hence food technology background is needed.

Job Responsibilities:

• Gather market information (such as market trend, competitors’ information) and issues of the customers.
• Make action plan with strategy based on the information gathered.
• Propose our products and our solutions effectively to solve anticipated issues of our customers based on the information gathered.
• Take countermeasures if there are any gaps between sales progress and the budget.
• Make sales forecast and capture sales progress on a timely basis.
• Ensure prompt payment collections.
• Place orders of our items to suppliers based on monthly inventory control.
• Carry out Q&A procedure when registration of new product and/or revision of product are required.

Job Requirements:

• Minimum Diploma holder in food science education is preferred.
• At least 3 years of related working experience in B to B sales of food ingredients and/or at least 3 years of experiences in R&D of food ingredients or process food (such as instant noodle, mixed seasonings and confectionary etc).
• Have good understanding on B to B business
• Have good understanding on food ingredients
• Plan and prioritize assigned tasks independently to achieve personal sales targets
• Highly motivated and strong initiatives to achieve assigned tasks and company objectives.
• Good interpersonal skills and logical thinking
• Results-oriented and highly capable of meeting personal sales targets
• Steady efforts and never give up mind for difficulties and challenges
• Effective communication and team-working mind

Interested applicants, please send your resume to Tiffany (R1104633) with email subject header "Job Application for Sales Executive (Food Tech background) - TK" .

We regret that only shortlisted candidates will be notified. Other applications will be updated to our database for future job opportunities.

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Pasona Singapore Pte Ltd

EA License No:90C4069

R1104633

Koh Jia Wen

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• To assist Manager & Assistant Outlet Manager in the day to day operations of the outlets.
• To achieve team targets, ensure colleague’s engagement and guest’s satisfaction.
• Ensure efficient and effective F&B operation activities of the outlet.
• Provide training; improve colleagues’ knowledge on food, beverage, and service.
• Ensure that quality standards are met, and service distinctiveness is practiced.
• To assist in F&B beverage promotions
• Assist to control labor cost and productivity with creative scheduling.
• Monitor and assist to control all other expenses, wastages, and pilferage.
• Participate in marketing and promotion, and introduction of new products and menus.
• Assist to do monthly revenue, expenses, and labor forecasts.
• Assist to do month-end P&L reports, promotion postmortems and comparisons.
• Maintain food and service consistency.
• Check guests’ satisfactions. Recognize or handle unsatisfied guests.
• To conduct training for department staffs
• To monitor staff on the job training and training plan
• Carry out audits and training to improve customer satisfaction and service standards.
• Monitor and check on staffs’ personal hygiene.
• Assist to conduct daily shift briefings.
• Assist in conducting regular department meetings and discussions.
• To assist in counseling of staffs with regards to performance and conducting year-end appraisal
• Establish and enforce maintenance, repair, cleaning, and re-stocking schedules.
• Always comply with hotel and department policies and procedures.
• Assist guests regarding all beverage menu items in an informative and helpful way.
• Mix drinks and control the beverage stock as per guidelines.
• Extensive knowledge of coffees, beer, wine, and spirits
• Have full knowledge of beverage lists and promotions, all menu items, garnishes, contents and preparation methods.
• Ensure the front and back areas meet standard for cleanliness, proper set up, sufficient supplies and equipment (HACCP)
• To perform any other duties that may be assigned by the Management.

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Role Description:

• As a Pastry Junior Sous Chef, the incumbent shall be working closely with the Pastry Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Pastry Junior Sous Chef is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Chef De Cuisine and Pastry Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Pastry Junior Sous Chef has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 3-5 years of experience in a fine dining restaurant/Michelin-starred establishment.

Please send your resume to [email protected]

The Global School of Technology and Management offers academic courses in Accounting and Finance, Engineering, Construction and the Built Environment, Events, Hospitality and Tourism Management, Computing and Information Technology, Business Management, Logistics and Supply Chain Management and etc. Please visit www.gstm.edu.sg for more information.

Due to the continuing success of the programmes and the increasing demand for graduates in this field, we are now seeking suitable candidates for the position of Part-Time Lecturer (Food, Beverage and Catering Management).

Preferable candidate with industry and academic experiences and will be responsible for teaching and supervision for final year project.

Responsibilities

• Conduct lessons (Face-to-Face) to students and carry out all relevant responsibilities related to the teaching role. The lessons may be time-tabled during the day, morning/afternoon weekdays.
• Design, develop and review course materials, as well as assessments
• Assess and evaluate student assignments and their academic performances
• Coach and mentor students to support their learning

Teaching hours:

• Classes are conducted during the day on weekdays only (Morning/ Afternoon)

Teaching modules:

· English for Food, Beverage and Catering Management

· Introduction to Food and Beverage Management

· Food, Beverage, and Catering Operations with Customer Service Excellence

· Food Safety, Hygiene and Sanitation Management

· Industry Project

Prerequisites

• At least Degree in a relevant discipline in Food, Beverage, Catering Management/ Food and Beverage Management/ relevant field
• With at least 5 years of relevant working experience in the industry and academics.
• Strong knowledge of the subject areas combined with a broad subject background and ability to contribute to teaching modules in areas of in mentioned above.
• A passion and genuine interest to share knowledge and interact with learners.
• Good communication and interpersonal skills

Added Advantages and Preferences:

Preference will be given to candidates:

• Teaching and research expertise in the in Food, Beverage, Catering Management fields
• Membership of professional bodies and associations will be an added advantage.
• Only shortlisted candidates will be notified.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Take Order and handle cashiering.
• Provide prompt, efficient, and professional customer service to guests.
• Plan, organize and delegate the team during operation.
• Responsible for inventory count of all operating equipment
• Requisite operating equipment a accordingly to the par level for operation
• Clean the table and chairs before setting the table for every meal period.
• Open bar.
• Prepared drink order.
• Arrange stores accordingly to the respective shelves or cabinet neatly.
• Supervise and assist in assigned workstation activities.
• Assists in training, motivating, directing, and supervising the work performance of the employees in the F&B operations.
• Reports all incidents to the Managers.
• Attend to all telephone enquiries (E.g. return call to guests for reservations)
• Ensures proper care, security, and maintenance of hotel equipment.
• To perform any other duties that may be assigned by the Management.

Brief description of the Restaurant

Paris2Tokyo breaks new ground by offering a contemporary take on French-Japanese fusion cuisine. During the day, the establishment boasts a laid-back atmosphere that transitions into a sophisticated yet welcoming bar as night falls.

Spearheaded by Ronald Li, one of Asia's top chefs, P2T is all about delivering innovative and polished dishes. Leveraging his extensive expertise gained at Michelin-starred restaurant Andre, KU DE TA, Salt Tapas & Bar, and The White Rabbit, Chef Ronald infuses traditional dishes with a modern touch at P2T.

Experience casual lunches, leisurely afternoons, and delightful dinners at our 2 Stanley Street location today.

Job Descriptions

• oversees bar operations in the absence of the Bar Manager.
• Bar Supervisor responsibilities include managing stock, serving guests, placing stock orders
• Ensuring product quality
• Making some special drink like cocktails / mocktails

Job Requirements

• 1 year of experience in F&B
• Able to speak in good English & Mandarin

Benefits

• Entitled for the OT if work more than 44 hours
• Entitled for commission if able to sell of selected bottled wines
• Transport allowance for working beyond 1130pm
• Salary will be review after 3 months' probation period
• Entitled for AWS + Performance Bonus (Performance Bonus based on performance)

Working hours

• 5.5 days | 52 hours per day (including break time)

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Role Description:

• As a Pastry Sous Chef, the incumbent shall be working closely with the Pastry Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Pastry Sous Chef is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Chef De Cuisine and Pastry Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Pastry Sous Chef has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 5-7 years of experience in a fine dining restaurant/Michelin-starred establishment.

Please send your resume to [email protected]

• Responsible for the formation and implementation of the Food & Beverage annual business plan and medium term strategies, as well as establishing key performance objectives and plans to ensure the hotel meet its business targets and drives sustainable profitable growth.
• Responsible for the conceptual and operational design of restaurant and bar concepts.
• Be an active participant in the strategic marketing approach to ensure exposure the Food & Beverage of Sofitel Sentosa Singapore
• Create active strategies to maintain a strong social media capture.
• Daily monitoring of Food & Beverage performance and assume responsibility for its achievement.
• Leading the restaurants, bars and events team in proper expenses and cost control with required services and standards and monitoring the performance of all the outlets in this process.
• Proven track record in the ability to conceptualize, promote and deliver innovative promotional events.
• Overall responsibility of all operational components of the division to ensure efficiency and effectiveness of operations and maintain high standards of operations in all restaurants, bars and events.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
• Create an operational environment of education and empowerment that energizes the team to focus on guest preferences and aspirations, allowing for the creation of memorable guest experiences.
• Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively, and as need, with a focus on a team and succession planning culture.
• Cultivate a positive culture surrounding the guest feedback platform and formulate strategies to continually improve the guest experience.
• Cultivate a culture of exploring new strategies on how revenue streams can be developed.
• Hold degrees or certificates in fields such as food and beverage, hotel, or restaurant management. Minium working experience of 5 years in same or similar position.
• Must be able to work night shift or split shift
  Must be able to work extra hours or weekend if needed
• 24 hours on call standby

An Assistant Manager in a restaurant is responsible for supporting the General Manager in overseeing the day-to-day operations of the establishment. Their job description typically includes the following:

Managing staff: The Assistant Manager assists the Restaurant Manager in managing and supervising all staff, including servers, chefs, and kitchen staff. They may be responsible for hiring, training, and scheduling staff, as well as handling any disciplinary actions when necessary.

Ensuring customer satisfaction: The Assistant Manager assists the Restaurant Manager in ensuring that customers are satisfied with their dining experience. This involves responding to customer feedback, handling complaints, and making sure that all staff are providing excellent customer service.

Managing finances: The Assistant Manager supports the Restaurant Manager in managing the restaurant's finances. This includes creating and managing budgets, tracking expenses, and ensuring that the restaurant is profitable.

Creating and implementing policies and procedures: The Assistant Manager supports the Restaurant Manager in creating and implementing policies and procedures to ensure that the restaurant runs smoothly. This may include setting standards for food quality, service, and cleanliness.

Maintaining inventory: The Assistant Manager supports the Restaurant Manager in maintaining inventory of food, beverages, and supplies. They may ensure that the restaurant has enough inventory to meet demand and avoid running out of critical items.

Assisting with marketing and promotions: The Assistant Manager may assist with marketing and promotions for the restaurant. This includes developing marketing strategies, creating advertisements, and promoting the restaurant to attract new customers.

Ensuring compliance with regulations: The Assistant Manager supports the Restaurant Manager in ensuring that the restaurant complies with all local, state, and federal regulations. This includes health and safety regulations, labour laws, and any other relevant regulations.

Overall, the Assistant Manager plays an important role in the success of a restaurant by supporting the Restaurant Manager in managing staff, ensuring customer satisfaction, managing finances, creating and implementing policies and procedures, maintaining inventory, assisting with marketing and promotions, and ensuring compliance with regulations.

Brief description of the Restaurant

Simple yet inspired small-plates. Modern Mediterranean Cuisine

Ranked #63 of Asia's Best Restaurants

Job Descriptions

• Serving customers. Taking orders and cashiering.
• Some knowledgeable in coffees, cocktails & wines.

Working hours

• 5days work week
• Working hours: 11am to 3pm, 6pm to 11pm
• Split shift. Sundays closed & certain PH we are closed.

SOFRA TURKISH CAFÉ & RESTAURANT

We are looking for Turkish Cruisine chef to join our Kitchen team.

• Knowledge of Turkish and Mediterranean Cruisine.
• Ability to teach fellow chef, team-players.
• Good customer service skills, the ability to work flexible hours, and at least six months of kitchen experience are preferred.
• Interpersonal skills – must interact with other chefs, management, and kitchen staff to receive instructions, feedback, and assistance.
• Reading skills – the ability to read and comprehend well is necessary
• Flexibility – may be required to work alternating shifts, weekends, and holidays.

Others:

- Career advancement prospects

- Good working environment

- Salaries will commensurate with qualifications and experience

- Location: Town

- Knowledge of Turkish Language

Qualified or interested candidates, please send your updated resume in WORDS format,

stating the following :-

- Availability

- Current / last drawn salaries

- Reasons for leaving previous employment

- Expected Salary

We regret that only shortlisted candidates will be notified.

Shoukouwa, is looking for committed & experienced individuals to join our team.

Role Description

• As a supervisor, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
• A supervisor should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The supervisor will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing glassware, filling condiments.
• A supervisor is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Requirements

• Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management
• Individuals with 1-2 years of experience in a fine dining restaurant/Japanese restaurant/Michelin-starred establishment will be added advantage
• Ability to speak Japanese is an added advantage.
• Willing to work shifts, weekends and public holidays.

Send your resume to [email protected]

Indicating position applied, last drawn salary, expected salary and date of availability.

The following is a general job description for a sous chef in a restaurant:

Assisting the head chef in menu planning and creating new dishes

Overseeing the kitchen staff and ensuring that all tasks are completed efficiently and to a high standard

Supervising food preparation, including measuring and mixing ingredients, marinating, seasoning, and cooking

Maintaining kitchen hygiene and cleanliness by ensuring that all equipment and surfaces are cleaned and sanitized regularly

Ensuring that food is stored appropriately, following food safety and hygiene standards

Managing inventory and ordering supplies as needed

Managing food costs by minimizing waste and ensuring that the kitchen operates efficiently

Training and developing kitchen staff, including ensuring that they follow safety and hygiene protocols

Communicating effectively with front-of-house staff to ensure smooth service and that the kitchen meets guests' needs and expectations

Occasionally stepping in to cook and prepare dishes during busy periods or to cover other chefs' shifts.

To excel in this role, you should have significant experience in a busy kitchen environment, with a strong understanding of food preparation techniques, kitchen management, and inventory control. Additionally, you should be a strong communicator, able to work well under pressure, and committed to maintaining high standards of hygiene and food safety.

A Lease Administrator is responsible for overseeing all aspects of the lease agreement process, from coordinating the creation of a new lease to managing day-to-day administrative tasks.

• Assist with tenancy matters pertaining to renewals, new tenancies in the leasing property management system.
• Follow up on tenant feedback/complaints regarding M&E issues, coordinate repair works with the facility team.
• Provide assistance in following up with leasing prospects, appointments, property agents, and rental rates.
• Handle the processing and documentation of lease agreements and any other administrative aspects of leasing.
• Follow up on the insurance policies for tenants, preparation of monthly GTO reports and monthly leasing summary.
• Follow up on Occupancy report, aging report, renewal report, lease expiring report for corporate office.
• Follow up with local authority on various approval for request of filming and events at the precinct.

A Junior Sous Chef is a senior position in a restaurant's kitchen, who works under the supervision of the Head Chef or Sous Chef. The job description of a Junior Sous Chef typically includes the following:

Food preparation: The Junior Sous Chef is responsible for supervising food preparation and ensuring that all dishes are prepared according to recipes and the instructions of the Head Chef or Sous Chef.

Kitchen management: The Junior Sous Chef helps manage the kitchen by supervising junior staff, including Demi Chef de Parties and Commis chefs, and ensuring that food is prepared efficiently and accurately.

Menu planning: The Junior Sous Chef may be involved in menu planning, including selecting ingredients, creating recipes, and ensuring that dishes are prepared to the highest quality standards.

Inventory management: The Junior Sous Chef is responsible for inventory management, including counting and storing food items, and ordering kitchen supplies.

Equipment maintenance: The Junior Sous Chef helps maintain kitchen equipment by cleaning and sanitizing tools and machines, and reporting any defects to the Head Chef or Sous Chef.

Food safety and sanitation: The Junior Sous Chef ensures that food safety and sanitation protocols are followed in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.

Quality control: The Junior Sous Chef maintains quality control by monitoring dishes as they are prepared and served, ensuring that they meet the restaurant's quality standards.

Staff training: The Junior Sous Chef is responsible for training junior staff, including Demi Chef de Parties and Commis chefs, and helping them develop their culinary skills.

Communication: The Junior Sous Chef communicates regularly with other kitchen staff, including the Head Chef and Sous Chef, to ensure that kitchen operations run smoothly.

Overall, the Junior Sous Chef is responsible for helping to manage the kitchen, ensuring that food is prepared to the highest quality standards, and training junior staff. The Junior Sous Chef is expected to have excellent culinary skills, work in a fast-paced environment, and take on leadership responsibilities. The Junior Sous Chef is also expected to be able to step up and take on the duties of the Head Chef or Sous Chef in their absence.

Job Scope

Culinary Operations Management

• Provide quality food products for our guests and support in achieving all goal designated by the Management team
• Provide direction for menu development and implementations
• Monitor the quality of raw and cooked food products to ensure that standards are met
• Develop interesting, exciting and balanced menus on a timely basis that are appropriate and responsive to the market
• Assist marketing efforts by creating and being known for an Unique Selling Point
• Taste food regularly and express informed and constructive suggestions to Chefs and team regarding food preparation and presentation
• Oversee the annual budgets and review sales and food cost on a regular basis to achieve budgetary goals
• Estimate food consumption to schedule purchases and requisition of raw materials while developing and implementing guidelines to control procedures for procurement and receiving areas
• Maintain a good knowledge of industry trends and changes
• Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
• Provide reviews on menus, analyse recipes, determine food, labor, and overhead costs; and assign prices to menu items
• Work with Facilities Management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
• Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
• Ensure a cooperative and professional rapport is maintained with all external controls
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
• Work closely with the General Manager as a partner of the business
• Work in a kitchen set-up and continuously maneuver in and around all areas of offices

Hygiene and Sanitisation Management

• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Chief Steward
• Comply and ensure hygiene policies are strictly adhered to on a daily basis
• Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding

Job Requirements

• Degree / Diploma / Certification in Culinary or Management
• Prior experience in Greek F&B Establishment will an added advantage
• Minimum 5 years of experience in relevant restaurant concept and 5 years of experience as a leader in large culinary operations
• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
• Knowledge of various cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
• Good knowledge in accounting and calculation of food costs

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• To provide a high level of food and beverage services and to engage the guests
• Assist Captain in a station during operation hours and ensure good teamwork.
• Takeover duties from previous shift and handover properly to the next shift before signing off.
• Assist to seat guests and takes orders correctly.
• To serve all F & B to guests effectively
• To set all different meal periods and able to turnover effectively for the next meal period
• Perform and accomplish side duties and reports to be submitted.
• Maintain cleanliness of restaurant, collect requisitions, study, and evaluate procedures and suggest improvements to Managers.
• Takeover and handover of shift duties
• Attend daily roll calls / briefings and follow up with any necessary follow ups.
• Assists in the setting up of the restaurant for the next meal period.
• To manage a station with another assigned colleague or assist a captain in running a station efficiently and effectively.
• Presents the F&B menu and upsell.
• Check all bills before presenting to guests and bid farewell.
• Observe, evaluate operations, and suggest improvements to the managers.
• To perform any other duties that may be assigned by the Management.

• Chin Swee Rd (near Chinatown MRT)
• 6 days (8 hrs/day including 45 mins break)
• Shift hours: 7am – 3pm; 3pm – 11pm; 11pm – 7am
• $1900-$2300

Responsibilities:

• Attend to guest room and public area maintenance as reported by Front Office and Housekeeping.
• Carrying out preventive maintenance of all electrical installations and equipment.
• Other tasks and responsibilities includes upkeeping and maintenance of fixtures & fittings, carpentry, painting and plumbing works.

Requirements:

• Possess minimum National Technical Certificate – 3 (NTC 3)
• Able to perform 3 rotating shifts, including weekends and public holidays.

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Brief description of the Restaurant

New Opening Japanese BBQ (Yakiniku) Restaurant

Job Descriptions

• Prepare and cook Japanese Yakiniku dishes
• Serve food and drinks to customers
• Clean and maintain the kitchen and dining area
• Communicate with customers and resolve any issues
• Follow all health and safety regulations

Job Requirements

• 2 years of working experience at Yakiniku Restaurant
• 2 years of culinary experience

Working hours

• 5.5work week / 5pm to 1am

Brief description of the Restaurant

From Gula Melaka Coffee to Ayam Rendang, this is the perfect place to have a fusion of both Sweetness & Savoury taste that you may be craving from

Job Descriptions

• Introduces guests to the menu items and specials
• Takes table orders and send to kitchen for fulfilling.
• Anticipate guests needs to accommodate them and provide an exceptional guest experience.
• Ensure that restaurant spaces are always clean and tidy, well decorated and serene atmosphere is maintained.
• Ensure optimal distribution of tables
• Need to be dedicated team player, flexible and willing to help others at busy times as and when required.
• Cashiering and settlement for POS.
• Other duties as required.

Job Requirements

• No requirement

Benefits

• Medical

Working hours

• 50hrs per week including OT

Preparing food items according to recipes and standards and ensuring that they are cooked to the appropriate temperature and presented attractively

Overseeing a specific section of the kitchen, such as the grill, sauté, or pastry, and managing the work of any junior cooks or kitchen assistants assigned to that section

Ensuring that ingredients are prepared in advance of service and that the kitchen is stocked with all necessary items to avoid delays in preparation or service

Maintaining the cleanliness and hygiene of the kitchen and work area, including washing and sanitizing equipment and surfaces and disposing of waste properly

Collaborating with other kitchen staff, including the head chef, sous chef, and other Chef de Parties, to ensure that the kitchen runs efficiently and that dishes are prepared consistently and to the restaurant's standards

Monitoring inventory levels and notifying the kitchen manager or head chef when supplies are low and need to be replenished

Mentoring and training junior cooks, including teaching them cooking techniques, sharing recipes and procedures, and providing feedback on their performance

Ensuring that all health and safety regulations are followed, including wearing appropriate protective equipment and following proper food handling procedures.

To excel in this role, you should have experience in a busy kitchen environment, with a strong understanding of cooking techniques and a passion for food. You should also be able to work well under pressure, have good time-management skills, and be able to follow instructions and work as part of a team. Additionally, you should have a strong commitment to food safety and hygiene and be willing to learn new techniques and recipes. As a Chef de Partie, you should have strong leadership and mentoring skills, as well as the ability to manage a team and ensure that dishes are prepared efficiently and to the restaurant's standards.

• Chin Swee Rd (near Chinatown MRT)
• 6 days (8 hrs/day including 45 mins break)
• Shift hours: 7am – 3pm; 3pm – 11pm; 11pm – 7am
• $1800 - $2500

Responsibilities:

• Manning of fire command center
• Patrolling duties of all areas in and surrounding Hotel
• Perform escort duties, traffic and crowd control management.
• Assisting guest with luggage during arrival and departure
• Performs other related tasks

Requirements:

• Must possess valid Private Security Identification Card and WSQ certification.
• Able to perform 3 rotating shifts, including weekend and public holidays.

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Brief description of the Restaurant

Founded by four young professionals crazy about all things Japanese, Shukuu is a recreation and creative expression for every wow moment we had from our sojourns to Japan.

A trifecta of sublime foods, epic drinks, and of course - our authentic Izakaya ambience.

Job Descriptions

• Assist in taking food and drinks orders
• Assist in expediting food and drinks
• Ad-hoc duties as assigned

Job Requirements

• 1 year of experience in F&B

Benefits

• Following MOM regulation

Working hours

• 5.5 - 6 DAYS (44 HOURS A WEEK)