Total 698 F&B / Tourism / Hospitality job vacancies in tanjong pagarr

Job Description:

• Responsible for the smooth and efficient operation of the Purchasing, receiving and beverage store.
• Consider first the interest of the company in all transactions and to carry out and believe in the company’s established policies.
• Buy without prejudice, seeking to obtain the maximum ultimate value of each dollar of expenditure.
• Subscribe to and work for honesty and truth in buying, and to denounce all forms of manifestation of commercial bribery.
• Have a complete understanding of the Hotel's policy relating to Fire, Safety and Health.
• Ensure that all ACCOR’s control procedures pertaining to Purchasing,
• Review and approve quotations and tenders in the system on a timely basis.
• Negotiate cost effective purchases, while maintaining quality and service, for all supplies and services.
• Preparation, review and processing of requisitions and purchase orders for supplies, operating equipment and food and beverage products.
• Train and enforce purchasing/ issuing procedures and planning to Hotel users.
• Store, Receiving and all their related areas are strictly complied with the standards at all time.
• Ensure that the purchase policy and procedures are strictly adhered to under supervision.
• Choose the best price not at the expense of maintaining our quality and standard.
• Compare the quotation of purchasing decisions and report to Director of Finance.
• Negotiate with selected suppliers and obtain competitive quotations.
• Process the Purchase Request and ultimately the Purchase Order.
• Prepare the required reports assigned by the Director of Finance.
• Ensure most economical purchase of goods and services for the hotel, ensuring that purchasing is committed on most competitive terms.
• Keep close contact with the suppliers for obtaining updated and relevant market information and report to Director of Finance.
• Develop and enforce purchasing standards, policies and procedures.
• Conduct monthly inventory of beverage store
• Identify and implement waste management programme.
• Co-operate with all organizations and persons engaged in activities designed to enhance the development and standing of purchasing.
• Keep records of a purchasing development such as Purchase record, Vendor Record, Blueprint and specification record, print forms record
• Consider and set-up the Economic Ordering Quantity (EOQ).
• Provide the General Manager and other key executives with a monthly, "Purchasing Report" based on market research/surveys, price fluctuations, comparative analysis of prices, etc.
• Conduct regular checks and audit of vendors for compliance to HACCP standards.
• Cultivate the sound supplier relationship.
• Review and authorize necessary vouchers (e.g. payment voucher, journal vouchers etc.)
• Prepare and analyze financial planning for both short-term and long-term.
• Prepare annual budget and compare actual results with the projected. In addition, also investigate discrepancies.
• Prepare cash and fund flow, including planning for cash management.
• Bids received must be based on a specified quality and quantity. All purchase requests must state vendors names in the appropriate spaces and bids received from each vendor on the appropriate lines.
• Order placed with suppliers must ensure the following considerations :

· That bids are for the specified merchandise. If yields differ, the lowest price may not be the best to buy.

· Promptness of service and past experiences with vendors should be considered in selecting the vendors. However, care should be taken to avoid reliance on a limited number of suppliers.

· In obtaining quotations, ensure that it includes freight and delivery to the Hotel.

· Frequently, in the course of ordering, the suppliers will offer "Bargains" for larger quantity purchases.

• In general, large quantity buying should be avoided. These "Bargains" must be brought to the General Manager's and Director of Finance’s attention for approval.

Job Requirements:

• Minimum of 3 years experience in purchasing, 5 star luxury environment preferred.
• Projects professional image at all times through personal presentation / interpersonal skills.
• Initiates contact and establishes rapport easily.
• Appreciates and maintains an effective outlet for stress.
• Has the ability and willingness to undertake further development.
• Formal qualifications in purchasing or material management to at least Diploma level
• Exceptional people and communication skills
• The highest level of attention to detail
• Exceptional organisational and time management skills
• Microsoft Office expertise to Intermediate or Advanced level
• Creativity and imagination
• Experience in preparing, writing and proofing purchase specification
• An affinity with technology in relation to order processing

We’re hiring: Service Crew

Join the fun team at COL and work with people who are passionate about what they do.

COL is a new restaurant and bar in the heart of Keong Saik with casual dining and amazing food and cocktails.

Led by Chef Colin Buchan with extensive experience in London and Singapore working with Jason Atherton, Gordon Ramsay, Marco Pierre White, and Angela Hartnett.

Role:

• Ensure the highest level of member experience with your personal finesse and proactiveness.
• Highlight specials and provide menu recommendations, take orders, and attend to special requests.
• Engage with members, guests, and the team.
• Set up tables and side stations and deliver the highest level of service and attentiveness to our guests.

What we are looking for:

• 1 - 3 years of relevant work experience
• Passionate about hospitality
• Reliable and good team player with an engaging personality
• Basic knowledge of wine, spirits, cocktails
• Flexible with schedule and shifts
• Able to work on Public Holiday and Eve

Key Benefits:

• The opportunity to be part of an exciting and progressive start up venture with a drive and ambition to expand
• Competitive salary
• 5-day work week (Mostly Sunday & Monday off)
• Flexi Benefits
• Late Night Transport
• Birthday Leave Birthday credits ($75 col voucher - 1month validity)
• 30% staff discount at COL
• Meal Allowance
• $100 Transport Allowance
• 14 Annual Leaves (increase yearly)
• Performance & Salary Review twice a year
• Bonus
• Group Insurance ( GP- unlimited free consultation & medicine, Hospitalisation, TCM)

General Duties

• Responsible for the daily operation of the kitchen department.
• To ensure that food quality is of high standards and consistency.
• Ability to multitask and work efficiently under pressure
• Good time management, communication and interpersonal skills
• To ensure that the department's rules and regulations are observed at all times
• Maintain a positive and professional approach with coworkers and customers

Responsibilities

• Supervises and coordinates the function of kitchen employees while facilitating the management of costs that contributes to the overall profit.
• Ensuring that food quality is consistently of good quality to satisfy the palate of the guests.
• Ensures that all standard recipes are followed in the preparation process.
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Practices safe work habits and take a consultative role in assisting and maintaining a clean, tidy work area that produces a healthy and safe working place that minimizes our impact on the environment.
• Ensures all equipment is kept in good working order and are used only for the purpose for which it was intended.
• Responsible in the organizing the rotation of the concepts of new dishes.
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Order supplies to stock inventory appropriately.

Preferred Qualification & Experience

• GCE 'N'/ 'O' level or Diploma in Culinary Arts.
• 3 years of relevant culinary experience preferably in a Western restaurant.
• Possess WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures.
• Understand Greek culture and have good working knowledge of Greek cuisine would be advantageous but not compulsory.
• Ability to speak standard Greek language would be an advantage as candidate may need to face Greek customers.
• Able to work on weekends, eve of public holidays and public holidays.
• Able to work on 5.5 - days’ work week schedule

We’re hiring: Senior Chef de Partie/ Chef de Partie

Join the fun team at COL and work with people who are passionate about what they do.

COL is a new restaurant and bar in the heart of Keong Saik with casual dining and amazing food and cocktails.

Led by Chef Colin Buchan with extensive experience in London and Singapore working with Jason Atherton, Gordon Ramsay, Marco Pierre White, and Angela Hartnett.

Your Role:

• Assist the Executive Chef and Head Chef in all aspects of service and food preparation
• Uphold the standards of food presentation, production, and portioning
• Monitor the preparation of the dishes to ensure adherence to recipes and specifications
• Perform day-to-day kitchen activities efficiently
• Ensure a high standard of food hygiene at all times
• Guide, train, and supervise junior members
• Track inventory of food supplies and order supplies on a scheduled basis as determined by menu and estimated number of diners

What we are looking for:

• Ability to work on weekends and public holidays
• 3 to 5 years of relevant work experience (salary will commensurate with experience)
• Certificate in culinary skills or equivalent
• A high standard of personal hygiene and grooming
• Ability to multitask in a demanding environment
• Reliable and good team worker
• Able to work on Public holidays and Eve

What we offer:

• The opportunity to be part of an exciting and progressive start up venture with a drive and ambition to expand
• Competitive salary
• 44 hours per week working schedule, key times evenings and weekends
• 5-day work week (Mostly Sunday & Monday off)
• Flexi Benefits
• Late Night Transport
• Birthday Leave Birthday credits ($75 col voucher - 1month validity)
• 30% staff discount at COL & 1880
• Meal Allowance $168
• Transport Allowance $100
• 14 Annual Leaves (increase yearly)
• Performance & Salary Review twice a year
• Bonus
• Group Insurance ( GP- unlimited free consultation & medicine, Hospitalisation, TCM)

From the decor to the dishes, everything about this restaurant feels like it was lifted out straight from Athens.

As with any Greek restaurant, the menu here features traditional dishes like Moussaka, a rich dish of minced meat cooked in a tomato sauce, layered with eggplant and bechamel sauce. The Gemista is an excellent option for health-conscious diners, as it features a capsicum stuffed with rice, tomato, and a range of other herbs. The Kritharaki Thalassina is the Greek take on a traditional seafood risotto, and consists of a mix of seafoods cooked with orzo and then generously seasoned with traditional Greek herbs. Indulge your sweet teeth with the Baklava - filo pastry sweetened with honey and filled with nuts.

And being a restaurant with 75% Greek regular customer, the Resturant manager in Fotia will be required to speak basic or entry level of Hellenic language.

- A minimum of 3 years experiences in supervising or managing a restaurant, function centre pr catering outlet;

- Demonstrated high level of initiative and leadership;

- Sound knowledge of purchasing and stock control practice in relation to restaurant stock;

- Present self as a professional hospitality industry role model;

- Willingness to work hours appropriate to support the operations of the restaurant schedule and additional activities

Bar Manager

Join the fun team at COL and work with people who are passionate about what they do.

COL is a new restaurant and bar in the heart of Keong Saik with casual dining and amazing food and cocktails.

Led by Chef Colin Buchan with extensive experience in London and Singapore working with Jason Atherton, Gordon Ramsay, Marco Pierre White, and Angela Hartnett.

Your role:

• Concoct alcoholic and non-alcoholic beverages
• Handle the day-to-day bar operations
• Uphold work area cleanliness in accordance to NEA standards
• Able to engage, surprise and delight members with cocktail recommendations
• Support floor operations as needed

What we are looking for:

• 1 - 3 years of relevant work experience preferred (salary will commensurate with experience)
• Creativity and willingness to experiment to devise new drinks
• A high standard of personal hygiene and grooming
• A spirit of hospitality and interest in ensuring that guests have a great experience
• Reliable and good team worker
• Ability to work on weekends and public holidays
• Good understanding of classic cocktails
• Have a wide range of understanding on spirits
• Knowledge about coffee will be an added advantage
• Have a wide range of understanding on spirits
• Knowledge about coffee will be an added advantage
• Able to work on Public Holidays and Eve

Key Benefits:

• The opportunity to be part of an exciting and progressive start up venture with a drive and ambition to expand
• Competitive salary
• 5-day work week (Mostly Sunday & Monday off)
• Flexi Benefits
• Late Night Transport
• Birthday Leave Birthday credits ($75 col voucher - 1month validity)
• 30% staff discount at COL
• Meal Allowance
• $100 Transport Allowance
• 14 Annual Leaves (increase yearly)
• Performance & Salary Review twice a year
• Bonus
• Group Insurance ( GP- unlimited free consultation & medicine, Hospitalisation, TCM)

Brief description of the Restaurant

Papi's Tacos is a cozy taqueria and vibrant Mexican eatery located on Singapore's bustling Seah Street. Reflecting the informal street dining culture of Central Mexico, Papi’s Tacos represents the long-awaited arrival of authentic, fuss-free Mexican food in the Lion City. Along with a convivial atmosphere and honest food steeped in tradition, diners are welcomed with heartfelt hospitality from a kitchen helmed by Head Chef and Partner, Mauricio Espinoza. "Papi" hails from the small town of Papalotla, Mexico and brings his heritage to an array of simple, yet mouthwatering tacos and native dishes. One of the best Mexican restaurants in Singapore! Mexican Restaurant Bras Basah | Tacos | Burritos | Margaritas | Food Delivery

Job Descriptions

• Handling and mastering different types of drink concoction as per restaurant’s standards and recipes
• Being able to meet and manage demands of customers
• Manage different permutations of Bar Setup depending on event requirements
• Maintaining equipment within the bar and troubleshoot on simple machinery/technical issues
• Following-up on training updates and trends of business.

Job Requirements

• 2 years of experience as a Bartender

Benefits

• Medical Benefits
• Monthly Incentives/ Yearly Bonus

Working hours

• 5days work week / 44 hours per week

Job description

• Responsible for the full spectrum of Accounts Payable, Accounts Receivable
• Perform Verification and Reimbursement of staff claim
• Process Accounts Payable Invoices & payment
• Uploading of invoices into XERO
• Justify and resolve discrepancies/disputes and, issue debit or credit notes
• Ensure all Accounts Payable payments are properly approved before the timely payment
• Update Cash Flow
• Handle quarterly GST reporting and queries
• Verification of income tax comps, and the preparation of various reports/responses to government stat boards
• Perform Reconciliation & Bank Reconciliation
• Resolve payment-related inquiries
• Correspondence with Suppliers
• Managing Supplier's payment on time
• Manage month-end closing requirements
• Support internal and external audit queries
• Generate reports from the computer system as needed by The Director
• Any other ad-hoc duties as assigned

Job Requirements:

• At least LCCI or Diploma in Accounting qualifications
• Minimum 2 years experience in Accounts Payable and able to handle Creditors/Suppliers' Invoices
• Proficient in Microsoft Office & XERO software
• Able to work independently in a fast-paced environment
• Possess a positive working attitude and able to work as a team
• Able to start work immediately

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

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)

Reporting into the Executive Chef, the Junior Sous Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food operation. You are expected to provide training, build efficient SOP’s, establish and enforce specs, maintain hygiene and to develop a culture of high performance with a team identity. You are ultimately responsible for strong P&L outcomes while delivering world class dining experiences.

• Maintain the quality of Pastry products. Ensure guest satisfaction goals are achieved and/or exceeded.
• Conduct periodic vendor reviews to ensure favourable terms.
• Ensure non-standard culinary requests are met with regard to special dietary needs of guests.
• Provide support of a specialist nature to the wider hotel team. Consult with relevant department heads regularly and as necessary to ensure strong outcomes of hotelwide initiatives.
• Ensure that standards and procedures are being understood and practiced by all staff. Continuously ideate on workflow efficiencies.
• Guarantee compliance where relevant (hygiene, licensing, employment …etc)
• Identify, onboard, train and develop personnel within the department. Foster healthy and productive team culture. Manage performance and conduct periodic review of department staff.
• Be fully accountable to budget and P&L elements. Responsible for the financial management of the operation
• Set preventative maintenance schedule for all relevant operational equipment.
• Prepare reports to communicate (daily, monthly, quarterly. Etc) performance results to the executive team. Identify opportunities for improved performance and growth.

Requirement

Core Management

Well-versed and able to design Modern Fusion FNB Menu and customize workstations

Include FNB pairing, fusion beverages and bottle packages Precise in costing and P/L projection

Resources in sourcing bar appliances and equipment to support menu design

Organizing skills and experiences in managing timelines and setting up

Service Management

Ensure pre and actual service standard

Include Resources in hiring platforms and design FNB service workflow

Design SOP and review all front service sequences

Align with HR policies and provide work schedules

Product Management

Responsible for stock ordering, quality and stock management Include System control

Data analysis and proposal for overall menu pricing and promotion

Provide time-to-time adjustment and trend studies for modification

Venue Management

Perform leading and ground management for effective and efficient workflow

Include supervising, demo and coaching

Identify training needs and customer satisfaction

Ensure FNB presentation and in view of all possible downturn

Our company is a Korean restaurant.

We are looking for a restaurant manager who understands and likes Korean food and can speak Korean.

1. Proficient in Korean and English

2. Understanding Korean Food.

3.Customer service

4.Empolyees training

5.Restaurant management

4. F&B with more than 3 years of experience

Brief description of the Restaurant

Latteria Mozzarella Bar, a slice of Southern Italy located just behind Singapore’s bustling CBD area, in the charming Duxton Hill. Our restaurant offers the freshest Mozzarella and Burrata cheeses interpreted in various ways, as well as an extensive traditional Italian cuisine. Located in a historic shophouse, our cosy indoor restaurant comes with a lush alfresco terrace which provides an idyllic setting - perfect for an unforgettable dining experience.

Job Descriptions

• Preparing specific food items and meal components at your station
• Following directions provided by the head chef
• Collaborating with the rest of the kitchen team to ensure quality food and service
• Keeping your area of the kitchen safe and sanitary
• Stocktaking and ordering supplies for your station
• Assisting in other areas of the kitchen when required.

Job Requirements

• 3 years of working experience in Italian or Western cuisine
• ability to work well in a team
• knowledge of best practices for safety and sanitation
• passion for delivering great food and service
• able to work shifts during weekends and public holidays in a fast-paced environment

Benefits

• Medical
• Taxi
• Meal allowances and staff meals

Working hours

• 5 days per week

Brief description of the Restaurant

Owns two casual Japanese restaurants.

Tokyo Soba, originating from Japan's capital city and now established in Singapore, is currently seeking an enthusiastic and dedicated Kitchen Assistant to join our team. We serve up authentic and consistently delicious soba with a variety of delicious toppings, enjoyed in a comfortable sit-down area at our Tanjong Pagar Icon Village location. If you're passionate about Japanese cuisine and eager to contribute to a dynamic kitchen environment, we'd love to meet you.

Job Descriptions:

• Assist the chef with food preparation, ensuring ingredients are ready for use.
• Participate in preparing dishes to Tokyo Soba's high standards.
• Maintain a clean and organized kitchen environment.
• Aid in managing kitchen inventory, ensuring all necessary items are stocked and ready.

Job Requirements:

• Previous experience in a professional kitchen setting would be an advantage but is not required.
• Attention to detail and commitment to maintaining the high standards of our kitchen.
• Ability to work well in a fast-paced environment.
• Good teamwork and communication skills.
• A deep appreciation for Japanese food culture.

Benefits

• Competitive salary range of $2000-2800 per month.
• Monthly incentive of up to $200 based on performance.
• Transportation benefits.
• Staff meals provided.
• Annual Leave (AL) starts from 7 days and will increase with tenure.
• Medical Certificate (MC) leave starts from 7 days and will increase with tenure.
• Work for 5 days a week, 8-10 hours a day.
• Potential for promotion within our expanding establishment.

If you are looking for a place where you can grow your career in the culinary industry while working with a team of dedicated professionals, then Tokyo Soba is the place for you. We invite all interested candidates to submit their resume and a brief cover letter to our email address.

Tokyo Soba is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex, nationality, or disability status.

Working hours

• 5 days a week 8-10 hours a day.

Brief description of the Restaurant

Latteria Mozzarella Bar, a slice of Southern Italy located just behind Singapore’s bustling CBD area, in the charming Duxton Hill. Our restaurant offers the freshest Mozzarella and Burrata cheeses interpreted in various ways, as well as an extensive traditional Italian cuisine. Located in a historic shophouse, our cosy indoor restaurant comes with a lush alfresco terrace which provides an idyllic setting - perfect for an unforgettable dining experience.

Job Descriptions

• Greet with a smile and serve guests in accordance with SOP standard
• Prepare set ups for tables
• Ensure knowledge of menu and all products
• Ensure mis-en-place
• Ask for water replenishments
• Setting tables to be ready for the next guests
• Serving food & drinks to the guests
• Ensure cleanliness of work areas
• POS
• Any ad-hoc duties as assigned

Job Requirements

• At least Primary/Secondary School
• 2 years of working experience
• ability to work well in a team
• knowledge of best practices for safety and sanitation
• passion for delivering great food and service
• able to work shifts during weekends and public holidays in a fast-paced environment

Benefits

• Medical
• Taxi
• Meal allowances and staff meals

Working hours

• 5 days per week

Job Description:

• Maintain appropriate standards of conduct, dress, hygiene, uniform, appearance and posture throughout the department
• Meet and greet all guests on arrival.
• Welcome guests upon arrival and check-in according to established standard operating procedures.
• Provide information pertaining to the guest’s stay.
• Provide courteous and efficient service and if possible, try to comply with each and every guest request.
• Be familiar with all room types and rates in the hotel as well as their availability status; up-sell whenever possible.
• Know guest room security, emergency and fire procedures.
• Be familiar with hotel facilities and functions as well as major city attractions and events; provide guests with accurate information as requested.
• Assist guests with various requests and inquiries such as restaurant reservations, transportation, obtaining tickets for social events and the prompt and accurate takings of messages and deliveries.
• Develop a professional and courteous working relationship with ambassadors within the Front Office and maintain an effective flow of communication with all hotel ambassadors.
• To be fully familiar with Front Office Policies & Procedures, Job Description and the Employee's handbook.
• Assist Front Office Supervisors in ensuring all guest requests are efficiently delegated to Housekeeping, Front Desk, Concierge, Food & Beverage hotel departments.
• Ensure that all requests are taken care of punctually to a level that meets and exceeds guest’s expectations. Always offers to get items for the guest.
• All requests for service are met within the agreed time frame. If a wait is expected, an estimated time is communicated to the guest. If the wait exceeds the estimate the guest is contacted and Sofitel problem resolution techniques are implemented.

Job Requirements:

• Passion for high end hospitality with an absolute eye for detail.
• Willingness to build warm relationships and gain trust at all levels.
• Excellent listening and negotiation skills.
• Projects professional image at all times through personal presentation/ interpersonal skills.
• Organises time and work efficiently.
• Excellent verbal and written communication skills.
• Ability to work autonomously and as part of a team.
• Good level of physical fitness

Junior Sous Chef -

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required

Salary: $3500-4500

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

We are seeking a passionate and professional Service Crew Member to join our team. The ideal candidate will be dedicated to providing high-quality service that enhances our guests' dining experience and upholds the standards of our Michelin Star status.

• Greet and welcome guests with a warm and friendly demeanor.
• Provide detailed information about our menu, including knowledge of Japanese-Italian fusion dishes, ingredients, and preparation methods.
• Take orders accurately and communicate effectively with the kitchen staff.
• Serve food and beverages promptly, ensuring presentation aligns with the restaurant's high standards.
• Maintain cleanliness and organization of the dining area, including setting and clearing tables.
• Handle guest inquiries and resolve any issues with professionalism and poise.
• Assist in inventory management and restocking of dining room supplies.
• Collaborate with the kitchen and management team to ensure a seamless dining experience.
• Stay informed about current culinary trends and Japanese-Italian fusion cuisine.

Job Requirements

• Basic knife skills
• Food hygiene certificate
• Knowledge of basic cookery methods
• Fresh graduates are welcome

Working hours

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

• MNC
• Attractive Salary Package (Fixed Allowance + AWS + VB)
• Friendly working Environment

Responsibilities:

Account Management (70%)

• Manage and develop relationships with existing customer accounts across various customer segments.
• Drive revenue growth for customer accounts and achieve sales targets provided.
• Track and monitor monthly sales performance of customers and products sold to maximize sales opportunities.
• Maintain consistent and effective communications with customers and provided them with relevant updates on new product promotions, launches.
• Practice effective, excellent communications with internal (eg. sales team, admin, operations, etc.) and external stakeholders (eg. customers, sales improvement vendors, trainers).
• Be proactive in finding solutions to challenges that arise in the external and internal environment.
• Provide market intelligence to Management for the formulation of sales and pricing strategies.
• Ensure prompt payments.

Business Development (30%)

• Generate new leads in line with the company’s overall growth strategy.
• Acquire and develop new customer relationships for long-term business relationships.
• Develop and grow a strong understanding of requirements of each customer segment.
• Cross Selling Project.
• Other ad-hoc duties as assigned.

Requirements:

• Candidate must possess at least a Diploma / Bachelor Degree or equivalent;
• Candidate possess at least 2 years of experiences in the food trading industry
• Customer service oriented, good interpersonal and communication skills;
• Team player and sense of responsibility;
• Comfortable in dealing with customer segment from food store / hawkers.

HOW TO APPLY:
Interested applicants, kindly send your resume in MS WORD format to [email protected] or please click on “Apply Now” and provide the below details in your resume.

We regret only shortlisted candidates will be notified.

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Trust Recruit Pte Ltd
EA License No: 19C9950
EA Personnel: Hooi Wai Man (Samantha)
EA Personnel Reg No: R21100062

Job brief

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Head Chef responsibilities include:

• Controlling and directing the food preparation process and any other relative activities
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approving and “polishing” dishes before they reach the customer

Responsibilities:

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef for Filipino, Latin or Mexican cuisine
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Credentials in health and safety training
• Degree in Culinary science or related certificate

• 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.

Requirements:

• Minimum 1-2 years of relevant experience
• Experience with kitchen equipment
• Understand basic food hygiene practices and health and safety
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• Able to work evenings, weekends, and holidays

• Assist in the hiring and training of new employees as well as the continuous training of existing staff
• Oversee both front and back of house operations, including wait staff, kitchen crew, and bussing staff
• Maintain high-quality food standards
• Oversee our kitchen staff’s compliance with all health code and sanitation requirements
• Provide exceptional customer service and lead staff to do the same
• Respond to customer complaints quickly and resolve them effectively
• Develop strategies for improving our customers’ dining experience
• Work with staff to project future needs for kitchen supplies, goods, and cleaning products.
• Maintain inventory of all needed supplies
• Identify methods our restaurant can use to cut waste, decrease costs, and improve profits
• Manage the work schedules of our restaurant’s staff

• 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.