Total 3,725 F&B / Tourism / Hospitality job vacancies in tanah merah harbourfront and marina bay north east

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.

Responsibilities

• Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Supervise, coach and motivate the team in the kitchen
• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• Following kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in Quick Service/Hotel/Fine Dining restaurants
• Good interpersonal, communication and supervisory skills
• Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications

Job Responsibilities:

• Assist in preparing and cooking Korean dishes, ensuring adherence to recipes and food quality standards.
• Collaborate with the kitchen team to ensure efficient workflow and timely preparation of orders.
• Handle food ingredients properly, including cleaning, chopping, marinating, and portioning.
• Maintain cleanliness and organization of the kitchen area, including equipment, utensils, and workstations.
• Follow all food safety and hygiene regulations to uphold a safe working environment.
• Monitor and manage ingredient inventory levels, assisting with stock replenishment and food ordering.
• Support the Head Chef in daily kitchen tasks as required.

Job Requirements:

• At least one year of experience as a Line Cook, preferably in a Korean or Asian cuisine setting.
• Knowledge, passion for Korean cuisine, and familiarity with Korean cooking techniques are highly desirable.
• Ability to work in a fast-paced environment and handle high-pressure situations.
• Strong attention to detail and commitment to maintaining food quality and presentation.
• Good teamwork and communication skills to effectively collaborate with the kitchen team.
• Basic understanding of food safety and hygiene practices.
• Willingness to work flexible hours, including weekends.
• Relevant culinary qualifications or certifications will be an advantage.

Auxiliary Consultant (AC) / EA LIC:19C0013

CHARLOTTE, TAN SZE MIN/ EA Reg: R2196393

JOB SCOPE

Butler Services offer personalized service with commitment to create unforgettable memories for our Guest at Marina Bay Sands. It provides 24-hour Butler service to our 63 Suites. It is a position that requires attention to detail, self-confidence and multi-task skills as critical qualities in Butler service. The main duties include Butler specific tasks representing other department such as In-room dining and housekeeping into a single position. Butler role also serve as a personal assistant with proficient computer skills, a Concierge who eloquent to offer guest’s preferred products and services. Butler is a one-stop service from simple tasks of proactively seeking assistance for repair to extravagant showcasing of creativity by organizing floral arrangements in the Suites or special celebration. The main duties of the Butler includes preparing the Suites for Arrival, In-stay and Departure; Meet & Greet Guests around the property; satisfying personal preferences and needs. Butler Services perform their duties with utmost purpose to make our VIP Guests happy and create unforgettable memories in most luxurious way.

Job Responsibilities

Accomplish Day to Day Operations

1. Perform VIP Guest meet and greet and farewell process according to the set standard.
2. Up to date of internal promotions and be familiar with in the local community, famous events in town and local offerings. Appropriate recommendations can be made to guests to enhance their stay in MBS and Singapore. Recommendations can be made to guests to enhance their stay in MBS and Singapore.
3. Be able to escort guests within MBS premises: Hotel Point A to the Suite point B or other locations accordingly
4. Offer Guest additional services to enhance the Butler personalize experience such as, hotel tour, suite rooming, explanation of services, unpacking and packing luggage.
5. Adapt to changes and ensure adherence to organizational operating procedures and service standards.
6. Work closely with relevant departments such as Front Office Groups, Guest Relations, Paiza Services, Housekeeping, Facilities and In-Room Dining and any F&B venue to prepare and execute accordingly for Suite/VIP Guests.
7. Attend to the needs and wants of the guests and ensure that they are fulfilled according to the set Standards and to guest’s satisfaction.
8. Anticipate guest needs, respond promptly, maintain positive guest relations and ensure guest satisfaction at all times.
9. Service and clean all butler suites and rooms as well as provide turndown services.
10. Handle floral set-up as well as daily amenity arrangements for all butler suites and rooms.
11. Review in-house, arriving and departing guest suites and rooms on a daily basis.
12. Be familiar with the set-up and functionality of all equipment in the suites.
13. Take orders for in suite food and beverage, deliver and serve accordingly.
14. Respond to guest requests and answer queries; able to do a quick research if answer is not readily available and professionally according to set standard.
15. Respond to guest requests and liaise with other relevant departments such as Housekeeping, In-Room Dining, Bayfloral etc. in daily operations.
16. Attend to service the suites and other assigned areas as needed, including but not limited to: food & beverage service, restocking product, equipment and supplies.
17. Attend to laundry, dry cleaning, ironing, mending and shoe polishing as needed
18. Run errands for guest as assigned including shopping, entertainment and flight ticket purchase, food purchase, deliveries and packages
19. Pick up and record all pertinent data, guest preferences into guest profile as needed

Perform Service and Operational Excellence

1. Exhibit exceptional customer service at all times to guests and fellow employees
2. Collect and update guest personal information, preferences, practices and interests to ensure accurate guest profile and history is updated on Guest profile in individual folders and Opera system
3. Recommend new ideas to enhance guest experience and revenue generation.
4. Update services and identify potential challenges based on Guest experience

Apply Operational Risks

1. Be aware of OSHA (Occupational Safety and Health Act), practices and reinforces safety guidelines.
2. Report and document special incidents that command management’s attention; incidents may include vandalism, fight, fire, abuse, accidents, etc.
3. Monitor activities in both front and back of the house; report any suspicious characters, items and/or activities to Security Department
4. Respond emergency situations
5. Respond to guest requirements as long as they are safe, legal and economically sound
6. Able to understand Butler Services Risk assessment forms and assist the Manager on Duty to collect all specific details.
7. Handle luggage/baggage lifting or other related requests such as moving the items or storing.
8. Long period of standing, walking; seating or taking stairs may be required.
9. Move operational equipment or other items may be requested. This includes constant movement with the Butler trolleys, pushing, carrying items. Able to perform under high stress level and able to deal with challenging Guests

Participate Employee Engagement

1. Practice well-mannered and groomed as per company standard at all times
2. Demonstrate an enjoyment and enthusiasm for work through effective relationships with other Team Members/ Department by embracing OneMBS culture.
3. Self -Motivate for continuous learning and development

Involve in Documentation, Financial and report management

1. Attend scheduled departmental meetings as required.
2. Review systems and processes for workflow and productivity improvement.
3. Perform administrative duties such as inventory and filing of reports as required based on the assigned duty given within the Butler Team.
4. Observe the usage of supplies to ensure that it’s within budget and minimize wastage.
5. Contribute ideas in support of the company vision, mission, value and guiding principles
6. Actively involve to sustainability programmes to drive organisational green initiatives
7. Perform any other duties and responsibilities as and when assigned by Management

JOB REQUIREMENTS

Education

• Minimum GCE O Level
• Diploma or Bachelor Degree in Hospitality Management from a recognized institution is an advantage

Required Experience

• Minimum 1 year experience in the same capacity
• Good guest relation and problem solving skills
• Good planning and execution skills
• Ability to manage time, organize, good communication and motivational skills
• Meet the attendance guidelines of the job and adhere to departmental and company policies

Required Knowledge

• Proficient in the use of Property Management System and all relevant property management systems such as FCS, LIS
• Basic knowledge in Microsoft Office applications
• General knowledge is recommended: F&B; local activities; world culture is an advantage

Skills / Abilities / Presence

• Candidates must have a good command of spoken and written English, and any additional language is an advantage
• Pays attention to details and have strong customer service skills
• Mature, meticulous, resourceful, organized and able to work independently
• A team player and takes initiative to assist other Team Members when required
• Have impeccable follow-through; and “Can Do” attitude and mindset.
• Be willing to work any day and any shift
• Well-groomed and professional disposition.
• Self-confidence and charisma, able to engage in personal conversation with Guest in a professional manner
• Flexible mind-set and able to share ideas, projects to the team
• Computer skills is advised, able to run reports, create files and other documents
• Clear verbal communication skills

Marketing Assistant Manager Job Description

Our company is looking to hire a marketing assistant who will be working closely with our marketing team to develop and implement marketing plans and strategies for our brands. As a successful hire, you will be tasked with helping identify marketing trends and opportunities for growth, as well as creating marketing materials such as white papers and case studies. You will be giving presentations about our ongoing campaigns and provide administrative support to our marketing and sales teams.

To be chosen for this role, you must have a bachelor's degree in marketing, business, or a related field. Prior work experience in administration, sales, or marketing is a plus. Effective written and verbal communication skills and a high level of attention to detail are both important keys to success in this role.

Marketing Assistant Manager Responsibilities:

• Collaborating with the marketing manager, internal teams, clients and partners on marketing strategy.
• Helping identify marketing trends and key opportunities for innovation.
• Learning and working with various types of software for digital marketing.
• Working closely with sales and marketing department.
• Creating marketing materials such as white papers, case studies, and presentations.
• Giving presentations.
• Maintaining a marketing database.
• Providing administrative support to the marketing and sales team.
• Preparing, formatting and editing a range of documents.
• Understanding company product and brand.
• General office duties.
• Creating and interpreting a variety of reports.
• Organizing market research.
• Analyzing questionnaires and other forms of feedback.
• Updating social media accounts.
• Perform any other duties assigned by the director.

Marketing Assistant Manager Requirements:

• Bachelor’s degree in marketing, business or related field.
• Administration or sales and marketing assistant experience.
• Effective written and verbal communication skills.
• A high level of attention to detail.
• Ability to work effectively within a team and independently.
• Experience using computers for a variety of tasks.
• Competency in Microsoft applications including Word, Excel, and Outlook.
• Good organization skills.
• Related job and internship experience.
• Digital marketing experience.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

Job description:

- Check and verify before issuing Sale Invoices and update the collection accordingly.

- Check and match suppliers’ invoices with PO and Performa Invoices taken in AP system and upload all the supporting in the system as well.

- Perform day-to-day financial transactions, including verifying, classifying, computing, recording, all supporting banking transactions, submitting online banking payments, and filing documents.

- Process staff claims, Check, and classify expense items for payment preparation and enter Transactions.

- Perform reconciliation for multi-currencies bank statements.

- Update AR and AP Invoices and perform reconciliation timely and accurately.

- Reconciliation for the Balance sheet items and ensuring the accuracy of the audit schedules.

- Prepare accrual, prepayment, and provision transactions if possible.

- Extract audit schedules to ensure the accuracy of the Profit and loss transaction…

- Take in Fixed assets bills tied up GL with Fixed Assets audit schedules.

- Sent out Statement of Account (AR) and requested suppliers’ Statement (AP) monthly.

- Reconciliation of Inter-companies transactions.

- Submission of Monthly CPF and quarterly GST Filing and other financial duties.

- Budgeting cash flow and projected Profit & loss ac.

- Extract and check monthly closing stock balance.

- All other duties as assigned.

Qualifications

- Minimum LCCI or Diploma in Accountancy

Job Requirement

- Minimum 5 years of working experience in the related field.

- Hardworking, Responsible with a good work attitude, and willing to learn.

- Proficiency in MS Office (Excel and Word)

- Experience in the XERO and AUTO-COUNT accounting systems will be an advantage.

1. Responsible for handling kitchen operations and administrative affairs

2. Execute various work tasks and indicators assigned by the company

3. Strong ability to innovate dishes and make relative adjustments to improve customer satisfaction

4. Take important responsibility for the production, quality, and food costs of the kitchen

5. Maintain inspections within the kitchen area, supervise subordinates, and promptly solve on-site problems

6. Analyze monthly, quarterly, and annual operating conditions, develop various work plans for the kitchen, develop sales plans based on seasons and locations, and create menus

The restaurant is a specialty grill restaurant in Singapore serving healthy balanced meals that are skillfully prepared and grilled in the kitchen.

We offer a premium tasty menu at affordable prices, giving our guests value for money, smokeless dining and delight to all senses.

The primary role of the Chef De Partie is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

Key Responsibilities:

• Support the Head, Sous Chef and the team to ensure smooth daily operations.
• Prepare, arrange, and portion all food by using standard recipes and present instructions in accordance with the standards established.
• Full awareness of all menu items, recipes, methods of production and presentation standards
• Check and ensure adequate provision of ingredients, working equipment, inventory, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate refrigerator, and storage containers with proper handling and usage.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Ensure all equipment is being maintained and cleaned regularly.
• Assist in monthly inventory counts and proper recording of food wastage.
• Work closely and cooperate with other staffs to achieve highest possible satisfaction of food items.
• Any other duties may be assigned from time to time.

About You:

• Minimum a certificate in Culinary Skills / GCE 'O' level or equivalent.
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Working Location (1) Tras Street

JOB RESPONSIBILITIES

• Handle partial of monthly accounts.
• Assist in Quarterly GST reporting and reconciliation
• Prepare and process electronic transfers and payments for local and overseas.
• Review and verify invoices before payment.
• Ensure accounts payable invoice and expenses claims are accurate, properly taken in, monitor prepayment and charge out according.
• Completeness of balance sheet schedules every month include reconciliation of payments, monitor accounts to ensure payments are up to date.
• Resolve invoice’s discrepancies issues and reconciliation report.
• Prepare journal voucher, ensure timely closing of AP.
• Liaise with different business unit for payment purpose.
• Prepare audit schedule and providing accurate and timely tax (GST)/ financial reports to relevant authorities.
• Other ad-hoc duties as required and/or assigned.

JOB REQUIREMENTS

• Minimum Diploma or Degree in Business and/or Accounting, LCCI qualification or relevant discipline
• Minimum 2 to 3 years of experience.
• Knowledge and experienced in baisc accounting software
• Knowledge in Microsoft Office suite, especially in MS Word and Excel.
• Willingness to be flexible and dedicated to meeting reporting deadlines.
• Ability to communicate and work well with others in a team environment.

• Responsible for the day-to-day operations of the food service to ensure that the nutritional value and quality of meals meets the required statutory requirements and standards.
• Supervise the preparation and organisation of the meal distribution.
• Perform regular checks on the quality and quantity of both cooked and uncooked foods.

Requirements:

• Certificate in Food Hygiene Audit
• At least 2 years of cooking and supervising experience in a commercial/healthcare setting.
• People centric and able to interact in a multi-cultural environment.

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: R1326740

Working Days: 5 Days

Working Hours: 8.30am to 6pm

Salary: $3000 -$3300

Location: Near to Jalan Besar/Lavender MRT

Responsibilities:

• Process twice monthly payroll
• Ensure all work pass matters for foreign staff are obtained and complied with MOM
• regulations.
• Issuance of letter of employment & HR related letters.
• Posting of Job advertisements
• Manage employee relations and grievances.
• Handle other training administration such as preparation of training materials.
• Assist in the application of government grants and submission of claims.
• Conduct Interviews
• Leave administration
• Maintain HR files and Employee data in database
• Work closely with operations to ensure all documents are properly collated
• Assist in other ad hoc duties as assigned

Requirements:

• At least 2 years’ relevant experience.
• Experience in Timesoft or InfoTech or PayMaster experience.

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

Main Purpose of job:

Production of Authentic Northern, Sichuan, Cantonese Chinese Seafood cuisine in the restaurant.

Evaluating food products and to ensure maintaining consistent quality standard.

Planning and Execution of new menu

Key responsibilities:

Daily Routine:

• Manage the kitchen.

• Responsible for training, supervising and coordinating all areas within kitchen.

• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)

• Cooking food in various utensils or grillers.

• Ensure great presentation by dressing dishes before they are served.

• Assists other cooks during the food assembly process.

• Brainstorm new menu.

• Ensure only the highest quality of food for our guests through meticulous consistency, taste and presentation of all dishes

• Stays open until the last customer leaves

Administrative/Record Keeping:

• Monitor the food inventory on a daily/weekly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with restaurant and hygiene standards. Keeps records and accounts of food purchases

• Place order for ingredients when stocks are running low.

Health and Safety:

• Promote a positive approach to Health & Safety, ensure correct working methods and safe working practises are adhered to.

• Keep a sanitized and orderly environment in the kitchen

• Understand, enforce and work within the relevant Health & Safety legislation and produces as set down by the restaurant, Ministry of Health and Ministry of Manpower.

General Requirements:

• Maintain high level of communication and liaison with all departments at all level as required.

• Ensure cleaning up of kitchen and restaurant after business hours.

• Attend and participate in meetings as required.

HR MANAGER (TALENT ACQUISITION)

Working Hour: Mon- Fri : 9am to 6pm

Working Location: Kaki Bukit

Salary Range: $5000 - $6000

RESPONSIBILITIES

• - Oversee and manage all aspects of the recruitment process, including sourcing,
• interview, selection and onboarding of new hires
• -Develop sustainable talent acquisition hiring plans and strategies
• - Analyse and forecast hiring needs based on business growth plans
• -Source for candidates independently via all available channels to meet business
• needs
• - Perform initial screenings and conduct interviews combining various methods
• -Liaise with academic institutions/government agencies for various talent programs
• -Attend recruitment events to solicit interest from external talent pools
• - Facilitate assimilation of new joiners into the organisation and team through
• engagement with operation teams to understand business needs and job
• requirements.
• - Gather feedback from new joiners about their onboarding and induction experience
• so as to take proactive actions to address areas for improvement.
• - Review job descriptions for HQ and operations
• -Analyse employee engagement metrics such as retention and attrition rates
• -Stay informed of Talent Attraction trends and innovations in order to ensure
• company is competitive in the employment market
• - Analyse HR related data and salary benchmarking
• - Conduct exit interviews
• - Any other special projects and duties as assigned

JOB SPECIFICATIONS

• -Bachelor’s Degree/Diploma holder in human resource management or other related
• disciplines
• - Minimum 3 years of human resource management experience in the same
• capacity, preferably in F&B/Hospitality/Service industry
• - Able manage and lead a small team

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

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

We are looking for a Chef De Partie / Demi Chef specializing in Pastry, Petit Fours and assisting with buffet line.

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

• Responsible for the preparation and checking of food according to the Standard Operation Procedure, as well as assisting the Sous Chef wherever possible
• To prepare and submit all food requisitions and transfers to the Sous Chef to ensure proper controls
• To train and motivate subordinates while maintaining communication between teammates
• To co-ordinate with the stewarding department for day to day operational requirements and cleanliness
• Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy
• Checks the quality of raw materials in his assigned areas, as well as their storage, handling and usage
• Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef
• Keep the Sous Chef informed about all aspects of assigned section, including equipment, working environment, colleagues problem and departmental relations
• Attends kitchen meetings in absence of the Sous Chef and counsels team mate if necessary
• To ensure that all kitchen Mise en Place is prepared according to production plan
• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends
• To carry out checks of all refrigerator and freezer at least twice daily, for proper functioning and cleanliness
• To ensure constant rotation of all stocks in the kitchen
• To ensure highest standards of hygiene are always adhered to throughout Food preparation
• Responsible for the cleanliness of respective section
• Ensure all equipment is being maintained and cleaned regularly
• Always keep work stations clean, tidy and clear of obstructions
• Ensure Mise en Place is always done according to SOP and meets with Sous Chef daily to plan daily Food & Beverage activities
• Assist in other food production areas as and when required
• Actively participate in all training activities
• Ensure full co-operation and good relationship with all other service colleagues and departments
• Participate and serve guests during outside catering as and when assigned
• To perform any other duties that may be assigned by the Management

Responsibilities

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
• Supervis 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
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

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

• Reporting to the Director of Food & Beverage, this role is responsible for the managing of all Food & Beverage outlets and banquet group functions held within the Hotel
• Ensure that all the outlets and banquets are managed efficiently according to the established concept statements and adhere to company policies & procedures.
• Provide leadership in building a cohesive and effective team across the Food & Beverage outlets and banquets.
• Delegate responsibilities to the team and ensure completion of tasks.
• To represent the F&B department on the hotel's executive committee in the absence of the Director of Food & Beverage
• Ensure that corrective actions are taken where necessary by Outlet Managers and Senior Banquet Manager upon monitoring the service and food and beverage standards in all outlets and banquets.
• To assist and on duty during peak periods and practice hands-on management style.
• To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure service recovery with guests.
• To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage, and service.
• To personally and frequently verify that guests in the outlets are receiving the best possible service.
• To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations.
• Work with Director of Food & Beverage to develop annual business plan/budget and set strategic Food & Beverage goals.
• To ensure that each Food & Beverage outlet and banquet is managed successfully as an independent profit center.
• To assist the Director of Food & Beverage with F&B pricing and sales policies, strategies and plans to achieve the revenue and profit objectives of the Hotel, through enhancement of F&B sales, banquet, and promotions.
• Be informed of the latest F&B trends, beverage brands and establish promotions for the designated outlet and bar should the trend/brand apply.
• To analyze daily revenue and monitor upselling strategies and recommend innovative promotions to achieve profit.
• To assist the Director of Food & Beverage in preparing an accurate monthly forecast on covers, average check, revenue and expenses and schedule resources.
• To constantly review operating standards and implementation of new and innovative ideas to optimize revenue and profits.
• Directs weekly F&B Department meeting covering all necessary subjects pertaining to the proper function of the department, including future banquets, operational problems, possible changes in procedures, new management policies etc and submits reports on the minutes of the meeting.
• Coach and motivate the team to deliver high performing service and product standards.
• Counsel and discipline subordinates decide on appropriate disciplinary action including termination of employment.
• To perform any other duties that may be assigned by the management.

The Quality Assurance Specialist is responsible to:
- Maintain and ensure effectiveness of the Quality Management System in Singapore,
- Perform product complaints handling for Singapore,
- Perform Adverse Events reporting to local regulatory authorities of Singapore,
- Perform Field Safety Corrective Actions and reporting for Singapore.

Responsibilities:

• Quality Assurance for all aspects of the Quality Management System (QMS) of Singapore Distribution Centre (DC), including maintenance, continued compliance, and certification.
• Ensure quality and regulatory compliance to relevant applicable standards such as GDPMDS (Singapore)

• Be responsible for operational quality matters including product hold in Singapore.

• Act as the Complaints Handling unit for Singapore.
• Conduct training of staff in QMS to ensure relevant staff are trained to the latest revision of procedures.

• To perform assessment and adverse event reporting to local authorities of Singapore.
• Execute Field Safety Corrective Actions (FSCA) in Singapore, including reporting to local authorities.

• Manage outsourced activities to ensure vendors meet the Cook Medical's quality standards.

• Coordinate or investigate CAPA to ensure nonconformances are addressed effectively.

• Schedule and perform internal audits. Host or support external audits.

• Perform trending and produce metrics for DC performance, measuring against key performance indicators.

• Maintain up-to-date knowledge and compliance with Global policies and procedures and to implement locally.

• Participate in global projects and meetings if applicable.

• Act as the local contact person for Data Protection facilitation.

• Perform other tasks assigned by Manager.

• Have a sound understanding of, and comply with, the COOK Code of Conduct and Company Compliance requirements.

Requirements:

• At least 3 years working experience as quality assurance in the medical device field.

• Degree in Science, Engineering or other related discipline.
• Experience in adverse event assessment and reporting for Singapore.
• Experience in Field Safety Corrective Action execution and reporting for Singapore.
• Experience in multinational medical device company preferred.

• Excellent communication and interpersonal skills, able to work with people from different levels internally and externally.
• Excellent time management and organizational skills. Able to perform duties with limited supervision and meet deadline.

• Fluent in English (both spoken and written).
• Skilled in document management.
• High level of computer skills including Microsoft Office.
• Multi-tasks and able to prioritize the job tasks, depending on the urgency.
• Positive attitude, be good team player and attend to details.

Restaurant Supervisor / Assistant Supervisor

Job Benefit Industry/ Organization Type: F&B

Position Title: Restaurant Supervisor / Assistant Supervisor

Working Location: Sentosa

Working Hours: 6 days week (Able to work on shift system – Late Shift / Day Shift)

Salary Package: S$3,500 – S$4,500

Benefit : AWS + Medical Benefits + Health Insurance Benefits + Meal allowance + Personal Development

Duration: Permanent

Job Description - Key Responsibilities

The Restaurant Supervisor is responsible for all aspects of assigned outlet operations as well as financial performance.

Ensures that all duties are carried out to serve all Customers to full satisfaction, including preparation of the outlet for services and maintaining the outlet in a clean and tidy condition

He or She must be able to:

Sales oriented and ability to lead team to achieve sales targets

Display initiative, leadership qualities and ability to motivate oneself and team

Builds relationships with regular guests together with the team and understands their requirements and establish and maintain active interaction with all guests to ensure total satisfaction

Coordinate all Reservations to ensure optimum capacity

Must be able to take full ownership and responsibility of the assigned outlet and ensure smooth service flow with the team

Lead, Train and Guide team to provide excellent restaurant service

Manage and maintain operational records including inventory, sales and staff as well as monitoring, evaluating sales performance.

Skills and Requirements:

Related experience in the management of a restaurant or F&B service operation

Friendly and outgoing personality

Team player

Good Interpersonal and Communication Skills

Superior Food and Beverage Knowledge

Willingness to work during peak hours, including nights, weekends, and holidays

All candidates with related work experience in F&B are welcome to apply.

APPLY NOW!!!

Diploma or Degree holder and related work experience.

Hardworking, team player, responsible, trustworthy and reliable, proactive and takes initiative.

Kindly apply through ANY of the following methods:

Submit your application by clicking the APPLY button;

Email your resume to [email protected].

Or can Whatapps contact : +6593474134

Hidden Creative Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it’s likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

The incumbent is responsible for supervising and assisting the Food & Beverage Manager in outlet operations.

Primary Responsibilities:-

• To assist the Food & Beverage Manager in carrying out his function of efficiently administering and organizing the outlet into a profitable center and increasing revenue.
• To lead and supervise a shift which includes inspecting table and work area layouts and settings, ensuring service quality and any other hygiene matters.
• To ensure that mis-en place/side station is all set up with food items, non-food items such as crockery and chinaware before the shift commences.
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.
• Building customer relationship & loyalty by engaging with them.
• Understanding and practice Leading Quality Assurance (LQA) & FORBES standards within the outlet.
• To establish par stock and supervise inventory taking.
• To conduct departmental SOP training for all staff.
• To ensure that associates carry out their duties as per SOPs.
• To assist in forecasting staff requirements and in scheduling day off, vacation, and overtime requirements.
• To arrange for casual labour based on restaurant reservations
• To plan duty roster for team and track leave applications.
• Ensures that all associates adhere to the grooming standards set by the Hotel.
• To submit reports as and when required.
• To drive the team to meet the periodic sales target for the outlet.
• Attends meetings in the absence of Food & Beverage Manager.
• To undertake any other related task/duty/assignment that may be given by the Food & Beverage Manager.

Requirements:-

• Minimum 8 years of relevant food and beverage service and 5 years of supervisory experience.
• Diploma/Degree in Hospitality Management.
• Good leadership, coaching and managerial skills.
• Excellent interpersonal and people management abilities to develop an effective and motivated team to create memorable experience for all guests with exceptional service.

Job Description

• To create optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures.
• Support the Pastry Chef in the daily culinary operations.
• Inspect and ensure that the work area is clean and meet the hygiene standards at all times.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Assist with a la carte pastry and buffet dessert table set up and presentation.

Requirement

• Minimum 2 years of experience in bakery & pastry field, preferably with hotel experience.
• Certificate in Patisserie.
• Ability to work independently, as well as in a team.

We are looking for Sous Chef incharge of Cold Production & Butchery.

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

• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans
• Assist the Executive Chef in compiling the annual marketing plans and budgets
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards
• Conduct daily hotel tours to observe operational standards and difficulties and follow them up with the Executive Chef
• Provide assistance and advice to increase efficiency in running the kitchens while motivating and fostering positivity within the team
• Ensure that all designated action points from daily briefings or operational meetings are being followed by the individuals concerned
• Ensure that positive working relations with non-Food and Beverage departments are fostered
• Be constantly aware of customers’ expectations and ever changing needs.
• Co-operate with and drive forward the implementations of Paradox Singapore Merchant Court Service Training in all Food and Beverage kitchens through close follow up with outlet Managers
• Complete team members’ appraisals in a timely manner
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards
• Conduct weekly inspections of kitchens and restaurants with minuted follow-ups
• Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former
• Assist in the preparation and control of daily and weekly market lists
• Constantly strive to improve kitchen operating procedures
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section
• Be fully responsible for the labour budget of the kitchen department
• Prepare weekly work schedule for his team members
• Propose and initiate when approved, new services and products for our guests
• Create and develop new dishes and recipes by keeping up with the latest market trends
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• To perform any other duties that may be assigned by the Management

This position is responsible to assist and support the restaurant manager in managing and coordinating all operational activities of the restaurant outlet to achieve or exceed financial goals (revenue targets and profitability for the outlet). Ensure guests' and associates' satisfaction by maintaining high service standards established by the hotel.

Roles & Responsibilities:

• Review the logbook daily and prepare reports on special incidents and complaints.
• Assist to oversee the administration of weekly duty rosters.
• Ensure that restaurant operation equipment is in good condition at all times.
• Ensure that the outlet is fully equipped with the necessary supplies at all times.
• Maintain good communication with the kitchen operations team.
• Oversee the reservation system to maximize the outlet’s seating capacity.
• Coordinate with the Chef & F&B department heads on menus and promotions.
• Prepare action plans for promotions and follow-up to ensure the plans are followed.
• Prepare capital expenditures for the restaurant operation.
• Conduct market surveys and competitor analysis.
• Submit monthly forecasts.
• Submit training reports.
• Compile & Record accurate operating equipment inventories.
• Check details of purchase requisitions before approving them.
• Report deficiencies or breakage of operational equipment.
• Monitor slow-moving items and ensures that the Chef is aware of them.
• Monitor proper utilization of supplies.
• Ensure that staff levels are scheduled accordingly.
• Carry out a daily briefing before each operation.
• Ensure hygiene and cleanliness in the restaurant at all times.
• Appraise staff on their work performance annually.
• Delegate specific duties and responsibilities to subordinates.
• Encourage and constantly make an effort to keep staff morale high.
• Recognize and give incentives to deserving staff.
• Arrange staff overtime and compensation.
• Maintain and enhance staff grooming and personal hygiene.
• Give full and active support to the hotel’s environmental management efforts.

Requirements:

• Candidate must possess at least a Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, or equivalent.
• At least 3 Years (s) of working experience in the related field is required for this position.
• Willing to work on rotating shifts, weekends, and public holidays.

Additional Information:

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply

We regret that only shortlisted applicants will be notified. We thank you for your interest in the position.

Working Days: 5 Days

Working Hours: 8.30am to 6pm

Salary: $3000 -$3300

Location: Near to Jalan Besar/Lavender MRT

Responsibilities:

• Process twice monthly payroll
• Ensure all work pass matters for foreign staff are obtained and complied with MOM
• regulations.
• Issuance of letter of employment & HR related letters.
• Posting of Job advertisements
• Manage employee relations and grievances.
• Handle other training administration such as preparation of training materials.
• Assist in the application of government grants and submission of claims.
• Conduct Interviews
• Leave administration
• Maintain HR files and Employee data in database
• Work closely with operations to ensure all documents are properly collated
• Assist in other ad hoc duties as assigned

Requirements:

• At least 2 years’ relevant experience.
• Experience in Timesoft or InfoTech or PayMaster experience.

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

We are looking for a Chef De Partie / Demi Chef specializing in Asian Food.

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

• Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy
• Checks the quality of raw materials in his assigned areas, as well as their storage, handling and usage
• Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef
• Keep the Sous Chef informed about all aspects of assigned section, including equipment, working environment, colleagues problem and departmental relations
• Attends kitchen meetings in absence of the Sous Chef and counsels team mate if necessary
• To ensure that all kitchen Mise en Place is prepared according to production plan
• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends
• To carry out checks of all refrigerator and freezer at least twice daily, for proper functioning and cleanliness
• To ensure constant rotation of all stocks in the kitchen
• To ensure highest standards of hygiene are always adhered to throughout Food preparation
• Responsible for the cleanliness of respective section
• Ensure all equipment is being maintained and cleaned regularly
• Always keep work stations clean, tidy and clear of obstructions
• Ensure Mise en Place is always done according to SOP and meets with Sous Chef daily to plan daily Food & Beverage activities
• Assist in other food production areas as and when required
• Actively participate in all training activities
• Ensure full co-operation and good relationship with all other service colleagues and departments
• Participate and serve guests during outside catering as and when assigned
• To perform any other duties that may be assigned by the Management