Total 906 F&B / Tourism / Hospitality job vacancies in tanjong pagar central singapore

REBEL-X Cafe

Social Media : https://www.instagram.com/rebelgurl.co

Hi there. We are a Cafe located in Tanjong Pagar area. We are currently looking for a Full-time personel to handle our Beverage station. Individuals are required to handle drinks/food preparation and floor service, and will be required to have the necessary food-handling qualification.

Duties include:

• Maintain cleanliness and housekeeping of premise
• Floor Service, including taking and serving orders
• Preparing drinks (milkshakes, simple-coctails etc) & assisting kitchen side (Mainly sandwiches & snacks) and
• Other ad-hoc duties
• Interested parties may email to [email protected], or whatsapp to 93399673.
• CV / Resumes required.

Training will be provided for those with no experience. We are a service-oriented establishment, so a good and positive attitude is important.

Thank you.

Born from a passion for elevating the dining experience, our restaurant is a celebration of the art and science of food, where time-honoured techniques merge with the modern sophistication of cutting-edge culinary practices. We are an upscale modern contemporary open fire grill restaurant. We are seeking an experienced and passionate Sous Chef to join our Head Chef in leading an exciting brand new upscale F&B concept in the heart of Singapore (Tanjong Pagar).

Position Overview: As a key member of our culinary team, the Sous Chef will work closely with the Head Chef to oversee kitchen operations, menu planning, manage food preparation, and maintain high standards of food quality and presentation. The Sous Chef will also be responsible for supervising kitchen staff, implementing menu enhancements, and ensuring a smooth and efficient workflow.

Responsibilities:

• Assist the Head Chef in planning and directing upscale food preparation, including menu development and execution
• Oversee kitchen staff to ensure the highest standards of food quality, presentation, and consistency
• Train and mentor kitchen staff to maintain a high level of culinary skills and professionalism
• Collaborate with the Head Chef to develop new menu items and seasonal specials
• Manage inventory and control food costs to maximize profitability
• Ensure compliance with health and safety regulations and maintain a clean and organized kitchen environment
• Assist in scheduling and managing kitchen staff to meet operational requirements
• Handle kitchen administrative tasks, such as ordering supplies and maintaining records

Requirements:

• Proven experience as a Sous Chef or senior line cook in a high-volume kitchen
• Culinary degree or equivalent certification is a plus
• Strong leadership and team management skills
• Excellent knowledge of culinary techniques, ingredients, and kitchen equipment
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Creativity and innovation in menu planning and food presentation
• Strong communication and interpersonal skills
• Be able to work an open fire grill
• Experienced in cooking steaks and other meats
• Experience in handling high value food items
• Flexibility to work evenings, weekends, and holidays as required

Benefits:

• Competitive salary and bonus structure
• Outpatient and dental coverage
• Opportunities for career growth and advancement
• A supportive and dynamic work environment
• 5 day work week

If you are a passionate and talented culinary professional looking for an opportunity to showcase your skills and contribute to a thriving kitchen team, we would love to hear from you. Please submit your resume and a cover letter outlining your relevant experience and why you would be a great fit for our team. Join us on our exciting journey today.

No quota for foreigners, only Singaporeans and PR.

The Corporate Chef is responsible for the overall culinary vision and direction of the group. This includes working closely with the Chef Partners for all restaurants and overseeing all aspects of the culinary operations, from menu development to food sourcing to kitchen staff management. You should possess a strong background in the culinary arts and a passion for providing excellent customer service.

Responsibilities:

• Develop and implement the culinary vision for the restaurant chain.
• Oversee the menu development process for all restaurants in the chain.
• Work with the purchasing department to source the highest quality ingredients.
• Develop and implement training programs for the kitchen staff.
• Conduct regular food tastings and evaluations.
• Oversee the daily culinary operations for all restaurants in the chain.
• Work with the FOH team to ensure a smooth and efficient dining experience for guests.
• Represent the company at industry events.
• Overall supervision and reporting of wear and tear of restaurant equipment.

Requirements:

• Degree in culinary arts or a related field.
• More than 10 years of experience in a management role in the restaurant industry.
• Strong leadership and interpersonal skills.
• Excellent communication and organizational skills.
• Ability to work independently and as part of a team.
• Strong attention to detail.
• Passion for providing excellent customer service.
• Strong understanding of the fine dining industry and the unique challenges and opportunities that it presents.
• Proven track record of success in managing and operating kitchens.
• High level of communication and interpersonal skills, as well as the ability to work independently and as part of a team.

Job Purpose:

To handle daily kitchen operations, liaison with suppliers, menu development and maintain the set standards.

Responsibilities:

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversee and organizes kitchen stock and ingredients
• Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keep cooking stations stocked, especially before and during prime operation hours
• Hire and train new kitchen employees to restaurant and kitchen standards
• Manage food and product ordering by keeping detailed records and minimises waste, work with existing systems to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Work with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Assist executive chef with menu creation
• Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Requirements:

• Experience in the preparation of Indian fine-dining dishes is a must
• Thorough knowledge of wood fired cooking and Barbecue
• Understanding of progressive European/Indian/Japanese cuisine
• Excellent team player
• At least 3-5 years of relevant experience
• Analytical, independent and meticulous
• Excellent interpersonal and communications skills
• Ability to multi-task and work under tight reporting timeline

You will be in-charge of:

• Mixing and serving both alcoholic and non-alcoholic drinks for patrons of bar and dining room following standard recipes and procedures
• Work in collaboration with other bartenders to keep the bar area clean, and stick to Company’s standards at all times
• Engaging with guests to build a long-term relationship and increase bar spending
• Understand and be proficient in the product offerings
• Maintain bar service operations
• Maintain a healthy pool of regular guests
• Recommend improvements to make operations more efficient

What we're looking for:

• Self-motivated & disciplined
• Works well in a team
• Good personal grooming & communication skills
• Eager to learn and passionate about customer service

Job Description

• To ensure smooth operations of the restaurant.
• To ensure guests' satisfaction is achieved.
• Ensure that the standard of service and cleanliness is maintained during operations.
• To ensure the grooming standard are being met and maintained.
• To supervise and train the waiters/waitresses.

Job Requirements

• Minimum 2 years of relevant experience in the F&B industry.
• With experience in Chinese restaurant would be an added advantage.
• Good team player and able to work independently
• Service-oriented and positive attitude
• Good communication skills
• Commitment to delivery high level of customer service

We regret that only shortlisted candidates will be notified.

• Setting up the bar and coffee station according to the setup and closing sheet
• Knowledge and execution of Mise en place for menu drinks
• Able to run a coffee station up to standards
• Bussing and execution of coffees and drinks
• Able to support other bar stations and head bartender
• Understanding of POS system
• Coffee knowledge
• Basic spirits and drinks knowledge
• Coffee making and latte art
• Classic drinks making
• Processing payments
• Understanding stock orders and replenishment
• Familiarity and interaction with members of the club
• Staying guest focused and nurturing a good members experience
• Order taking of food and beverage
• Ability to guide junior bartender and steward personnel
• Understanding sequence of service standards

Mag’s a contemporary European Restaurant in Singapore since 1996 is looking hire a professional, passionate & creative chef with a good grasp of classical french cooking techniques.

The Head Chef is the overall in charge of the kitchen daily operations across all work-stations. He/she will be responsible for hiring, training and overseeing the kitchen team. In addition, he/she will need to be able to speak to customers about the menu and the food in order to enhance customers’ experience.

Here are our expectations:

· Lead the team in Research & Development for new & existing menu

· Produce high quality plates both design and taste wise

· Ensure that the kitchen operates in a timely way that meets our quality standards

· Planning and directing food preparation

· Plan all menus for events

· Resourcefully solve any issues that arise and seize control of any problematic situation

· Manage and train kitchen staff, establish working schedule and assess staff’s performance

· Order supplies to stock inventory appropriately

· Maintain a positive and professional approach with co-workers and customers

· Responsible for cost control and wastage

· Responsible for all maintenance and upkeep of kitchen equipment

· Comply with and enforce sanitation regulations and safety standards

ROLE OVERVIEW

We are looking for a guest service oriented individual to fill the role of a Captain/Senior Captain. This role entails providing guests with a whole-hearted hospitality and wonderful dining experience. A primary focus of this role is to nurture a culture whereby the team are Brand Ambassadors through and through and empowered to deliver an egalitarian world-class service in line with M. Vision. Missions. Values.

KEY OBJECTIVES & DELIVERABLES

Job Responsibilities

• Welcoming guests and delivering an exceptional service to ensure highest level of guest satisfaction
• Order taking, serving, and billing
• Managing guests' reservations
• Projecting a courteous and professional image
• Developing and maintaining good relationships with team members
• Ensuring guest satisfaction by being proactive in service operations
• Consistently offer professional, friendly and engaging service
• Follow club’s policies, procedures and service standards

THE RIGHT PERSON

• A passion for hospitality and delivering exceptional lifestyle experiences.
• Great attention to details.
• Driven and organized individual
• Individuals with pleasant personality
• Individuals who possess good communication skills
• Passionate about what we are and what we do; this person needs to be passionate about M., hospitality and lifestyle.

THE RIGHT EXPERIENCE

• 1+ years previous relevant experience
• Some work experience in a club or nightlife industry preferred.

Our client provides beyond brand-new facilities and amenities in a dynamic environment where functional fitness, holistic therapies, yoga and more, come together.

Working hours include weekdays and weekends, between 7am to 9pm.

The Head of Concierge is responsible for the induction, training, and development of all the concierge/reception team as well as planning and coordinating the guest/member experience and journey. The role will involve organizing rotas/schedules and having a hands-on approach to reception duties such as:

• Provide an exceptional warm welcome and high-end guided guest experience

• Handle all enquiries about the facilities, treatments, services, treatments etc.

• Handle and resolve complaints and service recovery

• Assist with guest/ member enrolments

• Proactively booking and overseeing all reservations/bookings/tours etc.

• Cash / monetary handling and any related queries

• Co-ordinate all administration and operational procedures related to the day-to-day management of the concierge/reception

• Assist the senior management with the execution and training of policies and procedures

• Review and monitor policies and procedures on a regular basis.

HOW TO APPLY:

Interested applicants, please click on “Apply Now” or email to submit your resume.

We regret only shortlisted candidates will be notified.

Stafflink Services Pte Ltd

EA Licence No.: 04C4294

EA Personnel: Siti Masrina binte Mohamed Salleh (Rina)

EA Personnel Reg. No.: R23117792

• As the Executive Chef, you will be working closely with Director of Culinary to assure standards are being met in all other aspects of the commissary operation.
• You will play a pivotal role in enhancing the culinary experiences across our portfolio of 12 high-end restaurants & bars including the prestigious 2 Michelin Star Restaurant JAAN.
• Additionally, your responsibilities will extend to the culinary operations at Raffles City Convention Centre which encompasses a total of 108,000 sq ft , featuring 34 meeting rooms and 3 ballrooms.  
• Overseeing stewarding operations for the entire F&B division. 
• Ensuring a high quality dining experience through leadership of team and development of junior team members .

BNB Chain is looking for a dynamic Public Relations and Communications Manager to join our team. This is a full-time remote APAC-based position reporting to the Global Marketing function. This individual who fills the position will be pivotal in increasing public awareness of BNB Chain, enhancing our company image, and managing communications effectively during crises. The ideal candidate will have a proven track record in public relations, media relations, and communications within the technology or blockchain sector, specifically within the APAC region and mainland China.

What do we expect from you?

Under the general guidance of the Director of Food & Beverage or any other authorized by the management, assist in ensuring friendly, efficient and effective service of food and beverages to all guests in a timely fashion in accordance with standards and individual guest requirements, at all times respecting the Mondrian Singapore Duxton.

How your day looks like:

• Provide friendly, courteous, and professional service at all times
• Ensure good communication with Management
• Maintain complete knowledge of all menu items
• Prepare and check tables before service
• Clear and reset tables
• Ensure that all Company practices and procedures are met when delivering food from the kitchen to the Guest
• Ensure the overall cleanliness and order of the restaurant tables, chairs, floors, and service station at all times
• Ensure that all cleaning duties are completed in allocated times to the Company standards
• Complete all opening and closing procedures
• Must be proficient in effective and efficient table maintenance
• Be assertive and attentive at ALL times
• Have thorough knowledge of all product and service procedures

How do I deliver this?

• Tell it like it is- Authentic, honest, you mean it, sincere, true.
• Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.
• I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.
• Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.
• Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

Job Description:

HELPS TO MAINTAIN ACCORHOTELS CULTURE

• Ensure that the guest is at the center of everything that Talent & Culture does;
• Share the vision and strategy of AccorHotels, the brand and the hotel, to all ambassadors;
• Provide feedback from the guest on the teams’ performance to the team;
• Ensure that all team members feel trusted and valued for their contribution.

EMPLOYER BRANDING

• Implement strategic activities for attracting talent to the hotel;
• Maintain relationships with local schools and colleges;
• Engage in social media to promote the hotel as the best place to work;
• Compile entries for regional HR and Employer recognition awards;
• Compile monthly articles for publication in internal communication network.

TALENT ACQUISITION

• Support the Talent & Culture leader to ensure that the hotel has the right talent in the right role;
• Engage in processes in finding talent inside and outside the organization;
• Monitor staffing to business needs and assist to maintain;
• Coordinate selection and recruitment of Supervisory and Front Line positions to ensure a seamless onboarding experience;
• Implement retention strategies to fulfil business need objectives;
• Implement schemes to reduce / minimize the ambassador turnover rate;
• Identify potentials within existing talent by providing departmental transfer in accordance to their skill set;
• Assist in monitoring present and future trends in the local labor situation and social legislation.

INDUCTION AND ONBOARDING

• Ensure new talent feel welcome and all team members are prepared for the new talent arrival;
• Coordinate and conduct orientation programs and three month training plans;
• Ensure there is a support person for each and every new talent;
• Seek feedback from new talent in their first month of employment;
• Conduct probationary reviews and provide feedback to talent / management.

PERFORMANCE ASSESSMENT AND FEEDBACK

• Organize annual performance appraisal process in line with the Leadership Capability Framework and performance review process;
• Support an environment which supports open ongoing feedback and coaching to bridge gaps for better performance;
• Celebrate team and individual success;
• Assist managers in setting objectives and goals for Front Line talent.

LEARNING AND DEVELOPMENT

• Deliver / support training for future skill requirements and not just current;
• Ensure implementation of annual training plan meets business needs;
• Evaluate the effectiveness of the training by communicating with department Supervisors and Front Line talent;
• Create a learning environment where each person (including front line) has a personal development plan;
• Follow up with talent after attending training programs to support the application of learning on the job;
• Support talent to have access to learning opportunities both on job and off job.

TALENT POTENTIAL IDENTIFICATION

• Assist the Outlet Managers / Supervisors to identify best star talent;
• Assist leaders in the preparation of succession plans;
• Support the use of talent assessment; process to ensure the right person is in the right role and / or identified for future roles.

CAREER MANAGEMENT

• Provide communication on career paths available with AccorHotels;
• Ensure vacancies within AccorHotels are displayed for all to apply;
• Communicate and celebrate the success of others;
• Support fair and equitable processes for internal promotion / transfer

CULTURE DIVERSITY AND INCLUSION

• Demonstrate the AccorHotels values in all behaviors with the hotel team;
• Adhere to the AccorHotels Ethics and CSR Charter, identify any behavior which is not in line with the charter;
• Support diversity in the selection of talent ensuring equality of treatment based on competencies;
• Communicate to talent all corporate diversity programs such as Women At AccorHotels Generation, He or She and support through active participation in any associated activities.

POLICIES AND PROCEDURES

• Follow the Talent & Culture policies & procedures;
• Ensure departmental Keys to Success are communicated and implemented throughout the hotel;
• Communicate on Talent & Culture policies and procedures to all talents;
• Support a safe working environment by ensuring local regulations and AccorHotels safety standards are upheld for workplace health and safety;
• Participate in regular fire drills, evacuations and training on safety and emergency procedures;
• Have a thorough understanding of the AccorHotels crisis procedures and follow these in times of need (APACHE).

REWARD AND RECOGNITION

• Promote Work-Life Balance to achieve a healthy workforce in each department;
• Support the motivation of talent through recognition and rewards program;
• Implement effective talent related activities and motivational programs;
• Coordinate internal talent events to ensure talent engagement and promote a good and efficient working atmosphere;
• Implement programs to recognize key events in the lives of our talent including birthdays, marriages, births and loss of loved ones;

COMPENSATION AND BENEFITS

• Monitor compensation to maintain internal equity and competitiveness;
• Maintain job descriptions and job specifications relevant with current of skill requirements;
• Maintain harmonious labour management relations with unions / inhouse committees.

FLEXIBILITY AND WELFARE

• Support operational departments to implement flexible work practices where possible;
• Ensure adequate ambassador benefits and amenities are implemented and maintained;
• Individualise and recongise that one size does not fit all;
• Provide support to ambassadors who have undergone any crisis situation or trauma;
• Maintain a fair and equitable work environment with a way for talent to report any concerns for welfare in confidence.

CORPORATE SOCIAL RESPONSIBILITY

• Communicate and encourage the participation in strategic CSR activities by all team members;
• Provide education to talent on key areas of corporate concern including Sustainability (formerly Planet21, and WATCH;
• Support talent to share their ideas and to improve and contribute to the community.

SATISFACTION AND ENGAGEMENT

• Conduct regular on one one discussions with talent in Front Line positions;
• Maintain records on productivity, sick leave and turnover as indicators of disengagement;
• Co-ordinate annual EES with department teams to work on follow up action plans;
• Conduct exit interviews with all talent leaving AccorHotels employment.

FAREWELL

• If relocating, identify if a transfer is an option
• Ensure that final pay is accurate and timely
• Complete exit interview or online exit interview
• Be respectful

Job Requirements:

• Previous Administrative/ Human Resources experience, hotel industry essential (hotel operational experience highly preferable)
• Tertiary Qualifications in Human Resources or Hospitality, preferred
• Knowledge of Human Resource and Occupational Safety and Health legislation and practices
• Strong administration skills and time management
• Projects a professional image at all times through personal presentation/ interpersonal skills.
• A natural ability to create and maintain a positive working environment
• Ability to work autonomously
• Excellent listening, communication and negotiating skills
• The ability to assert point of view directly yet tactfully
• The ability to operate with complete professionalism and confidentiality
• Self driven with the ability to multi-task
• The ability to work outside of normal business hours, when required
• Has the attitude and willingness to undertake further development with Sofitel.

About the job

Reporting to the Shopkeeper, the Kitchen Specialist provides excellent sales service and maximise kitchen furniture and accessories sales by using knowledge in the range, customers’ requirements, as well as the IKEA tools and experience and expertise of your colleagues.

Your assignment

• To offer informed solutions and services to customers by using range knowledge in assembly, kitchen installation, transport and finance to help customers make informed choices
• Able to explain and demonstrate the IKEA kitchen system and support customers by providing clear and structured guides through kitchen planning and buying process
• Help gather relevant information by seeking to understand customers' needs and support customers with accurate kitchen design and layout
• Maximize sales by knowing your top selling products and do sales steering and keeping yourself aware on stock availability
• Work with kitchen service provider closely to ensure IKEA kitchens are delivered and installed on time

The position assists the Restaurant Manager in supervising the overall operation and service standards of the outlet to meet and exceeds guest’s dining experience expectations.

Main responsibilities include, but are not limited to, assisting the Restaurant manager in creating a Food and Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Works closely with the manager to forecast sales, covers and payroll costs.
• Supervises the daily operation and ensures sufficient manning coverage for operations.
• Assigns the supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

• Is pro-actively engaged in guest service.
• Promotes sales through direct guests’ contact.
• Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service team to personalise guest experience and in accordance with Hotel Standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style. Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using various coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.
• Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provides a level of Safety and Security for guests and colleagues.
• Assists in recruitment, inducts and trains the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.
• Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.
• Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.
• Submits monthly sales analysis with improvement action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Performs any other duties that may be assigned by the manager.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

• Check and verify food stock levels with the accepted level.
• Ensure that all service equipment is sufficient and clean in his section.
• Prepare, arrange and serve all food by using standard recipes, presentation instructions in accordance with the standard established.
• Carry out mise-en-place, preparation, cutting and deboning of meats, cooking and arranging of food as instructed.
• Report to the Chef De Partie on discrepancies or mistakes and make recommendations on improvements in his section.
• Clean the refrigerators and work tables, and ensure that his work station is clean at all times.
• Prepare food/store requisition in the absence of the Chef De Partie.
• Assist in food production in any other area as and when required.
• Assist in the preparation and checking of stocks during stock taking.
• Attend any training sessions that may be conducted from time to time.
• Any other duties may be assigned from time to time

• Greet guests and assist in seating them within the establishment
• Introduction of our menus and products, with recommendations being made of requested
• Assist with service of both food and beverages, from delivery on initial orders to clearing of plates and glassware and refreshing of tables for the next group of guest arrivals.
• Take & process customers’ orders and generate their bills
• ​Ensure that safe distancing measures and hygiene standards are strictly adhered to
• Resolving customer complaints regarding food quality, drinks, and service and making sure the business complies with health and food safety regulations
• Provide answers to queries by customers regarding services and offers
• Assist delivery staff for deliveries whenever such assistance is required
• Assist in managing queue and/or reservations
• Support opening & closing of outlets including cleaning and washing soft serve machine, guest washroom, etc
• Replying to e-mails and social media platforms
• Ad-hoc duties as assigned

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

Job purpose

• Reporting to the Retail Manager; your responsibilities include but not limited to:

• Overall accountable for retail stores, including P&L, fulfilment of targets (sales, productivity, …), SOPs and

• policies of the company

• Monitor sales and provide routine/monthly sales reports with recommendations for business growth

• Resolve the issues, maintain the standards and enhance the operations process

• Make sure that the stores comply with all health and safety regulations

• Lead F&B team by attracting, recruiting, training and appraising talented personnel

• Preserve excellent levels of internal and external customer service

• Ensure stock control policies are followed diligently to control stock loss and cost control

• Forecast quantities that need to be purchased from HQ to maintain healthy stock on hand

• Ensure stores are following the brand guidelines and are well merchandised

• Be able to lead a project (new store opening, event, …)

Requirements

• Proven food and beverage management experience

• Working knowledge of various computer software programs (MS Office, POS)

• Ability to spot and resolve problems efficiently

• Communication and leadership skills

• Up to date with food and beverages trends and best practices

• Ability to manage personnel and meet financial targets

• Strong resistance to pressure, strong teamwork

• Guest-oriented and service-minded

We are looking for motivated and customer service oriented and team player to join us. He/She to ensure smooth daily operations between outlets, stock replenishment and high standard of beverage quality control. Able to execute duties efficiently during peak hours and keen to learn products knowledge.

OSO Ristorante, a contemporary fine Italian restaurant, established in 2004.

We are looking for passionate individuals to be part of the OSO family.

Monday to Friday 5.5 Day week.

Lunch: 10am - 2.30pm / Dinner: 5pm - 10.30pm (Split Shift)

Saturdays Dinner only: 5 - 10.30pm

Off Day: Saturday Morning Off

Sundays Full Day Off

Main duties and supporting responsibilities:

• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• To assist the Head Cook
• Kitchen operation from food preparation to final production.
• Following instruction and duties assigned by Chef
• Cook a variety of dishes, including appetizers, entrees, and desserts with quality.
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirement:

• Minimum at least 2 -3 years of working experiences in an Italian restaurant
• Meticulous, team player and has a positive attitude
• Able to work in a fast-paced environment
• Willing to learn, with strong motivation to excel
• Passion for food, creative & result-orientated

OSO Ristorante, a contemporary fine Italian restaurant, established in 2004.

We are looking for passionate individuals to be part of the OSO family.

Monday to Friday 5.5 Day week.

Lunch: 10am - 2.30pm / Dinner: 5pm - 10.30pm

Saturdays Dinner only: 5 - 10.30pm

Off Day: Saturday Morning Off

Sundays Full Day Off

Main duties and supporting responsibilities:

• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• To assist the Head Cook
• Kitchen operation from food preparation to final production.
• Following instruction and duties assigned by Chef
• Cook a variety of dishes, including appetizers, entrees, and desserts with quality.
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirement:

• Minimum at least 2 -3 years of working experiences in an Italian restaurant
• Meticulous, team player and has a positive attitude
• Able to work in a fast-paced environment
• Willing to learn, with strong motivation to excel
• Passion for food, creative & result-orientated

We are looking for passionate individuals to be part of the OSO family.

5.5 Day week

Monday to Friday: 10 am - 8pm (45mins break time)

Saturday: 5pm - 10.30pm

Main duties and supporting responsibilities:

• Prepare ingredients for lunch to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook a variety of dishes, including appetizers, entrees, and desserts

Requirement:

• Kitchen experiences preferred but not necessary - training provided
• Pleasant personality with good presentation skills
• Meticulous, team player and has a positive attitude
• Able to work split-shifts, Saturdays and public holidays (if required)

Brief description of the Restaurant

Japanese Chef-Owner Seita Nakahara is an ambassador for the unique Tokyo Italian dining experience.

His reverence for two of the world’s richest culinary legacies – Japan’ s and Italy ’s – shines through his dishes. His 20+-year career has taken him through the Italian kitchens of Tokyo in Japan; Tuscany, Sicily and Piedmont in Italy; and ultimately here in Singapore.

In delivering the signature terra Tokyo Italian Omakase, Chef Seita continues to push boundaries with his culinary creativity, crafting each course from hand-selected seasonal ingredients direct from Japan’s farms and producers.

Job Descriptions

• Preparing, cooking and presenting high quality dishes within the specific section
• Preparing meat, fish and vegetables
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
• Ability to perform under pressure

Job Requirements

• Minimum 2 years working experience in a fine dining establishment
• Knowledge of Japanese Ingredients a plus but not strictly necessary
• Food hygiene certificate

Working hours

• 5days
• Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
• Saturdays : 2:30pm - 10:30pm
• Sundays : Not working