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

Candidate’s Job Responsibilities, Experience, and Credentials

· Oversee daily operations in cold storage facilities, ensuring compliance with safety and temperature regulations (ranging from -18°C to -25°C).

· Manage inventory control, ensuring proper handling, storage, and rotation of perishable goods.

· Coordinate logistics and distribution activities, maintaining accurate stock levels to meet client demands.

· Liaise with corporate clients, supermarkets, and hypermarkets to fulfil Sales agreements.

· Ensure timely deliveries and manage client expectations for temperature-sensitive products.

· Implement and oversee health and safety protocols to maintain the well-being of staff working in cold storage.

· Train and supervise staff in handling cold storage procedures and adhering to industry standards.

· Evaluate and improve operational efficiency by analysing data and adjusting workflow in cold room operations.

· Collaborate with the sales and marketing teams to ensure product availability aligns with market demands.

· Maintain compliance with local and international trade regulations, especially related to the cold chain industry.

· Conduct market research and analyse trends to understand consumer demand, sales potential, and competition.

· Assess customer expectations and recommend the best product offerings.

· Build client relationships and ensure timely deliveries.

· Manage inventory and provide updates to management, ensuring stock availability and monitoring new product arrivals.

· Develop pricing strategies and credit policies in line with customer demand and financial analysis.

· Create and implement marketing and merchandising strategies according to market needs.

· Oversee budgeting, approve expenses, and review performance to measure profitability.

· Devise sales offers and strategies to retain customers, providing updates through phone calls, emails, and digital platforms.

· Handle customer complaints with efficiency and sound judgment.

· Ensure adherence to health and safety policies.

· Serve as a consultant for company marketing strategies and design promotional materials.

· Lead informational sessions for staff to explain sales trends and new strategies.

· Report on company performance and improvements post-restructuring.

· Collaborate with finance and other departments to drive profitability.

· Prepare accurate reports using internal and external data, evaluating third-party data to improve company practices.

· Present actionable insights to the management team.

Position: Site Engineer (Project)

• Salary: $2800 - $3200 + Transport Allowance
• Working Days: 5 days , 8.30am – 5.15pm
• Location: Office - Kwong Min Road (Boon Lay) | will need to travel to site

Job Requirements:

• At least 2-5 years of experience in project management or engineering.
• Experience in commercial kitchen equipment or related industry preferred.
• Process Diploma / Degree in Engineering (Mechanical / Civil / Construction Management) or equivalent.
  
  Job Responsibilities:
• Develop detailed project plans, including timelines and budgets.
• Coordinate with the project manager and clients to determine project requirements and specifications.
• Monitor project progress and adjust plans as needed.
• Review technical drawings and specifications.
• Ensure all installations comply with industry standards and client requirement.
• Conduct site visits to inspect installation work.
• Serve as a primary point of contact for clients and subcontractors.
• Provide regular updates to stakeholders on project status.
• Facilitate effective communication between the engineering team and other departments.
• Coordinate the procurement of equipment and materials.
• Manage inventory and ensure timely delivery to project sites.
• Implement and monitor quality control processes.
• Ensure compliance with health and safety regulations.
• Maintain accurate project documentation, including plans, reports, and logs.
• Prepare and present project status reports.
• Identify and resolve technical issues and project challenges.
• Develop contingency plans to mitigate risks.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.
• Giving instructions or orders to subordinate employees.
• Ensuring that the work environment is safe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.
• Excellent communication skills.
• Eye for detail and accuracy.
• Reliable, with high integrity and strong work ethic.
• Ability to work as part of a team.
• Professional appearance and attitude.
• Computer literacy.
• Proactive organizational skills.
• High school diploma.
• Ability to keep a positive attitude in a fast-paced environment.

Responsible for supporting the Human Resources department in all aspects of Employee Relations such as employee engagement / communications / activities / benefits, etc.

Summary of Responsibilities

• Drives employee relations to increase efficiency and to boost morale
• Responsible for employee engagement and activities
• Take charge and enhance employees' areas such staff cafeteria, lockers, facilities, etc.
• Ensure HR practices are in compliance with local laws and regulations
• Administers HR policies and procedures within the Hotel
• Perform other tasks and duties as assigned by the Senior Human Resources Manager

Requirements

• Diploma/Degree in Business Management, Human Resources Management or related disciplines
• Minimum 1 year experience in similar capacity
• Preferably with experience working as a HRBP in hotel or tourism industry
• Oral and written fluency in English
• Great communication and interpersonal skills
• Proficient in Microsoft Office applications
• Outgoing and people-oriented
• Displays initiative and willing to learn
• Commitment to professional values

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

• Responsible of daily food / pastry preparation and duties assigned by Respective Kitchen in Charge to meet the standard and quality set by the Hotel.
• Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Understand of all menu items, recipes, methods of production, and presentation standards.
• Contribute ideas formenus, considering availability, cost of produce, food supply and customers’ tastes.
• Prepare and submit all food requisitions to the Respective Kitchen in Charge to ensure proper inventory management.
• Guides and trains the subordinates to ensure high motivation and an economical working environment.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Attend kitchen meetings in the absence of the Respective Kitchen in Charge and provide guidance to the team when necessary.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Understand all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintaining effective inter-departmental working relationships.
• Assist in other food production areas as needed.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Participate in serving guests during outside catering events as assigned.
• Attend all required training sessions.
• Any other adhoc duties as and when assigned by the Management.

Chinese Fine Dining

Job Description:

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

2. Storing and distributing ingredients.

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

4. Ensure food preparation meets company SOP and Recipe.

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

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

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

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

9. Always adhere to all company policies and procedures.

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

Any other duties as assigned by Head Chef or Restaurant Managers.

Job Requirements:

1. At least 3years of experience in F&B (Kitchen) industry,

experience in chinese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

Able to accept split shift.

Resume included with expected salary photo or Apply thru Watsapp +65 8628 6818

Working Day: Monday – Friday (830am – 5pm)

Working Location: Boon Lay

Salary: $2,500 - $3,000 + AWS + Bonus

Roles & Responsibilities

• Perform a range of administrative support tasks such as process Purchase order confirmation, approve the purchase orders, process invoices, negotiate with vendors, coordinate deliveries of supplies.
• Tracking the Sales orders, co ordinating quotes with sales team, providing customer service, and managing customer accounts.
• Perform data entry duties in regard to metrics and other key data.
• Expediting requests rush orders and altering sales orders and shipping information as required.
• Timely efficient tracking of air shipments and reporting for any delay’s schedules for the
• Sales team/customers to address Customer issue promptly.
• Maintaining an accessible and organized filling system for Sales and Operations team.
• Provide assistance to the team members and executives as when needed.

☘The Supreme HR Advisory Pte Ltd EA No: 14c7279

☘LIM JUN SHENG Reg No: R22104301

• Provide excellent customer service and support to customers
• Develop and create menus and dishes based on customer requirements.
• Prepare quotations and proposals for customers.

Requirements:

• GCE ‘O’ Level and above
• At least 1 year of relevant work experience in food industry
• Excellent communication and interpersonal skills.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

• Handle the machine and equipment in the factory to ensure they run smoothly and increase efficiency.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Create realistic workflows for plant operations to run smoothly.
• Consolidate quantitative and qualitative data for reporting and analysis.

Requirements:

• Diploma and above
• At least 3 years of experience in handling machine and equipment in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

Position:Chef De Partie

Salary: $2,800-$3,500
Location: Bukit Timah

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

☘The Supreme HR Advisory Pte Ltd EA No: 14c7279

☘LIM JUN SHENG Reg No: R22104301

• Handle the production planning, ingredients & packaging control and supply chain.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Create realistic workflows for plant operations to run smoothly.

Requirements:

• Diploma and above
• At least 3 years of production planning and managing production operations experience in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

• Manage the manufacturing plant operations from warehousing, production, quality control, purchasing and maintenance.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Handle supply chain of raw materials, packaging and machinery for new and existing products.
• Create realistic workflows for plant operations to run smoothly.

Requirements:

• Diploma and above
• At least 5 years of production planning and managing production operations experience in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

Responsibilities:

• Checks and accounts for all inventories in the Security Office.
• Records all occurrences of security interest in the log book for the information of the security personnel and management.
• Assists and conducts the necessary on-the-job training for new associates and ensures new associates are supervised according to the company’s standards.
• Fully familiarises oneself with all emergency contingency plans, policy & procedure, manuals etc. and understand the role of the Emergency Response Team (ERT) and the ERT Team Leader and CMT.
• Maintains positive guest and colleague interactions with good working relationships.
• Ensures the Security Officers are at areas of their assignment at all times to look out for any suspicious loiterers or articles.
• Ensures patrol has been carried out in all areas of the hotel, ensuring safety, security and comfort of all guests, hotel personnel.
• Assists the Security & Safety Manager with other adhoc duties.
• Other work scopes will include Concierge/Bell Service & Call Centre due to job re-design

Requirements:

• Able to work 4 days work week (12 hours shift)
• Preferably 1 year in basic security function.
• Ex-police/military personnel would be an advantage.
• Basic Knowledge of fire safety
• GCE ‘O’ level (any discipline)
• Alert, vigilant, assertive, firm and able to project confidence.
• Good communication skills (written & spoken)
• Possess a valid PLRD (SSO or SSS) license
• Well versed in the use of Microsoft Office tools

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

To create optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures. Strive to exceed guest expectation and bring the culinary team to greater heights. Always act in a professional manner using the company’s Mission, Purpose and Values.

Responsibilities:

• Execute and oversee the preparation of various pastries, desserts, and baked goods according to standardized recipes. Ensure high-quality presentation and taste of all pastry items.
• Contribute to the development and improvement of pastry recipes. Stay updated on industry trends and incorporate innovative ideas into the dessert menu.
• Maintain high standards of food quality, consistency, and hygiene. Conduct regular inspections to ensure that all pastry products meet the established standards.
• Supervise and coordinate the work of the pastry team. Provide guidance and training to junior pastry chefs and assistants.
• Monitor and manage inventory levels of pastry ingredients. Place orders for supplies to ensure the availability of necessary ingredients.
• Oversee the proper use and maintenance of pastry equipment. Report any malfunctioning equipment and coordinate repairs or replacements.
• Ensure that all food safety and sanitation standards are strictly followed. Implement and enforce proper hygiene practices within the pastry department.
• Coordinate with other kitchen departments to ensure smooth overall kitchen operations. Communicate effectively with the culinary team to synchronize efforts.
• Collaborate with front-of-house staff to address customer inquiries and special requests. Be prepared to discuss and recommend pastry items to customers.
• Ensure compliance with local health and safety regulations and food handling guidelines.
• Stay informed about new techniques, ingredients, and trends in the pastry and baking industry. Attend workshops or training sessions to enhance skills and knowledge.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

· 1-2 years of working experience in a similar capacity in hospitality industry.

· Diploma, Certificate in Culinary or its equivalent.

· Strong team player with great passion in Pastry.

· Attention to details.

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

Responsibilities:

• Have the flair and innovation to create new beverage concoctions
• Complete work & side duties, opening & closing tasks for an effective restaurant & bar operation
• Ensure that all reservations are correctly taken and sets the table according to the guests’ request
• Understand requirements and procedures for all meal periods to meet demand and maximize revenue and profit
• Anticipate and meet unexpected wishes and requirements of every guest
• Perform other adhoc duties assigned to by the Restaurant Manager.

Requirements:

• At least 1 year of experience in a recognized hotel/ bar establishment/ independent restaurant
• Min ‘O’ Levels, Diploma in hospitality, degree in any discipline is an advantage
• Good knowledge of food, wine & bar
• High level of adaptability and flexibility
• Proficient in spoken & written English
• Able to perform rotating shift, including weekends and public holidays

• Researching and identifying new business opportunities - including new markets, growth areas, trends, customers, partnerships, products, and services - or new ways of reaching existing markets..
• Understanding and keeping up-to-date with constant developments in the food sector and establishing a good knowledge of the products and services.

Requirements:

• Nitec and above
• At least 2 years of experience in food industry.
• Strong communication and interpersonal skills.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R22111604

Job Descriptions:

· Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi);

· Prepare all types of sushi, including maki, nigiri, and sashimi;

· Select fresh fruits and vegetables to make high-quality dishes (like avocado, mango and carrots);

· Add additional flavors to sushi rolls with ginger, rice vinegar, wasabi, and soy sauce, when appropriate;

· Manage food prep activities, like boiling rice;

· Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies;

· Prepare appetizers, soups, and salads that are close to the philosophy of Japanese cuisine;

· Monitor food stock and place orders, as needed;

· Recommend new, modern recipes, like sushi burgers;

· Maintain hygiene principles in all cooking areas and clean your space at the end of the shift;

· Ensure food quality, presentation, and consistency;

· Manage food safety and hygiene standards to comply with health regulations.

Requirements:

· Minimum 3 years work experience as a Japanese Chef;

· Good knowledge of various sushi types, sushi-rolling and fish techniques;

· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff;

· Ability to work both fast and accurately;

· Availability to work during business hours, including weekends, PH, evenings and night;

· Flexibility to take on various shifts;

· Love your own work, work hard, and obey the arrangement of leaders;

· Ability to work under pressure and meet tight deadlines;

· Immediate availability to start work;

· The candidate can accept multitasks and overtime works;

· The candidate must accept night shift and working on public holidays.

Please note that only shortlisted candidates will be notified.

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

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

1. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

• Responsible for effective implementation of the plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems and its PRP prerequisite programs, certified by 3rd party certification bodies.
• Liaise with government agencies/certification bodies (SFA, HPB, MUIS) on all matters on product registration or plant certification information.
• Carry out internal audit activities, to verify operation activities meet HACCP, GMP, hygiene / sanitary, ISO 22000 and ISO 9001 requirement periodically.

Requirements:

• Diploma in Food Technology or equivalent
• At least 2 years of QC experience in Food Manufacturing industry.
• Familiar with ISO standards for Quality and Food Safety, ie QMS 9001, FSMS 22000, HACCP, PRPs e.g. 5S, GMP.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R22111604

• have knowladge in indian cocktail and mocktail
• repare alcohol or non-alcohol beverages for bar and restaurant patrons
• Interact with customers, take orders and serve snacks and drinks
• Assess customers’ needs and preferences and make recommendations
• Mix ingredients to prepare cocktails
• Plan and present bar menu
• Check customers’ identification and confirm it meets legal drinking age
• Restock and replenish bar inventory and supplies
• Stay guest focused and nurture an excellent guest experience
• Comply with all food and beverage regulations

JOB SCOPE

• Provide fast, friendly, and efficient service to Guests.
• Acknowledge, greet customers and converse with Guests who approach the Cashier area of the restaurant.
• Process cash, comp, coupon, or credit card transactions.
• Handle all cash transactions by accepting money, comps, coupons, and credit cards and calculating the change accurately.
• Ensure that charges are correct, and that the Guest’s signature is legible.
• Enter particulars of sales and payment into the POS system.
• Account for Guest checks as either used or unused.
• Complete required paperwork when handling comps, coupons and room charges.
• Pre-number all Guest checks in a continuous sequence. The numbers of the Guest checks should be recorded in a control book subject to audit whenever necessary. All unused checks returned should also be recorded.
• Group all cash and credit card checks for the shift and hand them to management at the end of the shift.
• Prepare proper accounting for both the daily cash receipts and cash float.
• Prepare daily cash remittance report.
• Ensure the daily collections received are placed inside remittance envelope and put into Drop-safe with witness.
• Be responsible for all missing checks and the cash balance of the cash register assigned, according to Hotel policies. Handle all overages in accordance to Cashier Variance Procedures.
• Maintain count and balance of bank float at the beginning and end of each shift.
• Record all matters in the logbook and refer to the logbook at the beginning of shift.
• Emphasize good personal behavior as per guidelines laid down in the Team Member Handbook and promote the spirit of teamwork.
• Maintain personal grooming as per property’s procedures.
• Meet the attendance guidelines of the job and adhere to regulatory, Departmental and Company policies.
• Communicate any potential guest issues / complaints to the MOD.
• Clean and always maintain physical work area and perform sidework duties as per the SOP.
• Be able to handle multiple duties at once.
• Involved in training program.
• Maintain high grooming standard following Marina Bay Sands guidelines.
• Attend line-ups with other staff and review all information pertinent to the day’s business.

JOB REQUIREMENTS

• Minimum Secondary school education with ‘O’ Level passes; Diploma in any field is an advantage.
• Minimum 1 year in a guest service / guest contact role, preferably in a hospitality organization.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.
• Possess a well-groomed, professional appearance.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore.
Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Description

Master Chef for Turkish Cuisine

Requirement

- Expert in Turkish food.

- Able to speak turkish.

- Managing staffs.

- Creat menus.

- Ordering and buying kitchen supplies.

- Control budgeting.

- Set standards and regulations concerning hygiene and food quality.

- Able to working public holiday and weekend.

Job Responsibilities

• Responsible for handling food and beverage orders and serving guests.
• Provide friendly, excellent service to all guests.
• Assist fellow Team Members to perform preparation and setting up in the restaurants for food service and ensure all available amenities and utensils are properly stocked and inspected prior to service.
• Assist guests on their respective requests, conduct suggestive and up-selling, well-versed in all aspects of the menu.
• Handling all restaurant telephone and email reservation enquiries.
• All other administrative duties in the restaurant

• Able to perform and maintain work safety while pushing an estimated 50kg motorized trolley

Job Requirements

• Minimum Secondary school education with ‘O’ Level passes; Diploma in any field is an advantage

• Minimum 1 year in a guest service / guest contact roles, preferably in a hospitality organization

• Possess food hygiene and safety certification

• Willing and able to work on shifts, weekends and public holidays

• Possess a well-groomed, professional appearance

• Able to carry a tray weighing up to 20lbs

• Able to lift to 10KG without assistance

• Able to push motorized trolley on the floor to serve beverages

• Be the 1st-in-charge and ensure smooth operations of in the turky kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements