Total 29,626 F&B / Tourism / Hospitality job vacancies

The Spa Therapist is responsible for retailing and delivering a variety of spa and aesthetic products and services such as body treatments, massages, facials, waxing, manicure /pedicure in a safe and professional manner.   The Spa Therapist will maintain the equipment, inventory of products, treatment tools and supplies, acknowledging and responding to relevant guest queries, needs and expectations.

Primary Responsibilities
Product Quality and Knowledge of Work

• Delivers outstanding body/face treatments consistently in accordance to service standards.
• Performs professional technical pre-consultation, to recommend suitable treatments in accordance to the guest’s needs and concerns.
• Provides clear and concise treatment introduction and product benefits to the guest.
• Responsible for recording and updating guest’s profile such as post treatment analysis, product and treatment purchase and any other relevant information, together with the Sales Team, to ensure personalised service and maximise potential sales opportunity.
• Proficient in body/face care product(s) brand knowledge, body/face care expertise, knowledge of both professional and retail products.
• Well-versed in general anatomy & physiology/ skin knowledge such as skin structure and common skin diseases.
• Strong knowledge in professional product, retail product and treatment knowledge to drive treatment-product link selling.

Retail Sales

• Maintains long-term relationship with guest, shows genuine care and concern for their needs through relevant link-selling and effective home care advice after each treatment.
• Able to upsell treatments and perform home-care product retail during post treatment.

Training

• Attends all training courses deemed necessary and adhere to training set by the Director of Raffles Spa.
• Fulfills all scheduled theory and practical training requirements.

General Housekeeping and Maintenance

• Maintains all spa treatment rooms in accordance to the Health and Safety standards.
• Reports any electrical faults and visibly unsightly defects.
• Discharges professional treatment room setting, care for equipment and maintain overall treatment room sanitation.
• Sets treatment room professionally before and after each treatment, in accordance to standard treatment room setting protocol provided.
• Applies treatment room housekeeping/presentation checklist before and after each treatment.
• Ensures the towel and linen in the treatment room is adequately replenished for the day and stored as per Standard Operating Procedure.
• Ensures general cleanliness of the treatment room, pantry & public area.
• Ensures cleanliness of the preparation room is maintained at all times.

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
• Distribute work equally to ambassadors.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
• Ensure proper product storage, food rotation, labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Report and handle any accident immediately, no matter how minor.
• Respond properly in any hotel emergency or safety situation.
• Provide a courteous and professional service at all times.
• Organise each food service so that it runs efficiently and productively.
• Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
• Coordinate food production and kitchen team to meet food preparation and service requirements.
• Ensure all food produced is in line with kitchen recipes and standards.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
• Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.
• Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
• Do not divulge any Hotel or guest information either during or after employment with the company.
• To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.
• To ensure that all ambassadors provide a friendly, courteous and professional service at all times.
• To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.
• To attend training sessions and meeting as and when required.
• To conduct and/or contribute to regular Hotel and Department Meetings.
• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.
• Any other reasonable request as required by Hotel Management.

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

Cook Duties and Responsibilities

· Setting up, cleaning, and organizing work stations

· Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

· Preparing deep fryer, utensils, and grill for shift

· Roti prate flour mixing

· Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

· preparation of south indian & north indian curies

· Taking orders from wait staff or computerized system

· Cooking order according to food health and safety standards

· Recommending ideas for specials or seasonal dishes

· Handling multiple food orders at one time

· Monitoring multiple food orders as new orders arrive

· Dressing order for presentation

· Ensuring each guest order has the correct food and sides

· Delivering food order to wait staff in a timely manner

· Storing all food properly

· Sanitizing and cleaning work stations and utensils

· Reordering stock and food supplies

· Monitoring other cooks and team members

· Assisting other cooks in preparing food or helping other team members when needed

Cook Requirements and Qualifications

· Ready to work any shift

· Able to work in a fast-paced environment

· Able to multitask, prioritize, and manage time efficiently

· Physical endurance to stand for an entire shift

· Self-motivated and self-directed

· Works well as part of a team and on individual tasks

· Able to quickly memorize complex or multiple orders

· High school degree or equivalent

· Previous experience as a cook, or relevant work experience

· Legally able to work in establishments which serve alcohol

· Able to work early mornings, nights, and weekends

· Must pass a background check

· Able to read and write

Location: Boon lay

Job Descriptions:

• Achievement of monthly sales and margin targets.
• Develop and implement effective sales strategies to achieve and exceed sales targets.
• Identify and pursue new business opportunities within the assigned territory or market segment.
• Build and maintain strong relationships with new and existing clients, addressing their needs, and ensuring customer satisfaction.
• Cultivate and maintain long-term relationships with key accounts and customers.
• Address customer inquiries and concerns promptly and professionally.
• Collaborate with internal teams, such as marketing and logistics, to ensure smooth order processing and delivery.
• Ensure prompt payment collection.
• Conduct market research to stay informed about industry trends, competitor activities, and consumer preferences.
• Prepare regular sales reports, including sales forecasts, pipeline updates, and market intelligence.
• Present findings and recommendations to management to drive informed decision-making.
• Lead a high-performing sales team, including training and guidance.
• Provide support and motivation to the team to ensure they meet individual and collective sales goals.
• Represent the company professionally with customers and vendors.
• Conduct business according to the values of a world-class organization.
• Promote a culture of inclusiveness, teamwork, and cooperation following the principles of the company.

Job Requirements:

• At least 2-3 years of consumer goods sales experience.
• Diploma or degree in relevant filed will be an added advantage.

Job Description & Requirements

* Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

* Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.

* Check that the quality of food prepared by staff meets the required standard and make necessary adjustments.

* Monitors food quality and quantity to ensure the most economical usage of ingredients.

* Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.

* Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.

* Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

* Plan monthly roster to ensure smooth operations and high productivity.

* Create new menu items and seasonal/ daily specials with the Executive Chef.

* Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility.

* Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.

* Attend monthly management meetings, holds daily briefings and receive feedbacks in the absence of the Executive & Head Chef and communicate upwards to ensure a high level of staff satisfaction.

* AWS + Bonus + Performance Incentive

* 5.5 days, Rotational Shift Basis / No OT

* Suntec

Job Responsibilities:

• Manage daily kitchen operation
• Ensure that culinary standard (i.e., recipe compliance and found quantity etc) are met
• Develop menus, manage inventory, and manage food costing
• Maintain strict hygiene and cleanliness standards in the kitchen
• Check the freshness of food and ingredients
• Inspect supplies, equipment and work areas for cleanliness and functionality

Job Requirements:

• At least have minimum 5 years of relevant experience in a similar role.
• A degree in catering/food preparation (if any)
• Excellent interpersonal and Organisational skills
• Demonstrated effective leadership skills and delegation skills
• Experience in dish creation and menu planning
• Credentials in health and safety training

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Roles & Responsibilities

• Handle daily kitchen operations.
• Setting up, cleaning, and organizing workstations
• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.
• Maintain cleanliness of the kitchen and adhere to hygiene standards.
• Recommending ideas for specials or seasonal dishes
• Handling multiple food orders at one time
• Dressing order for presentation
• Storing all food properly
• Reordering stock and food supplies
• Monitoring other cooks and team members
• Assisting other cooks in preparing food or helping other team members when needed

Requirements:

• Obtained Food hygiene certificate.
• Proven work experience as Cook
• Strong organizational skills
• Excellent leadership skills
• Good communication skills and Service Oriented

At KULTO, we bring a slice of the best from Spain to Singapore. Join us as a Restaurant Attendant!

Job Description:

• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries
• Ensure POS system is turned on and functioning properly
• Refill receipt paper if necessary
• Take count of any money in the register
• Sweep, mop, and/or vacuum floors
• Position chairs neatly around tables
• Stock necessary areas with clean glassware and silverware
• Reference reservations list and be aware of any special requests or other notes regarding the upcoming service.
• Properly set tables and maintain silverware
• Ensure the restaurant is fully stocked with supplies such as cutlery, glasses, and condiments.
• Ensure floors are clean and well mopped
• Take out the trash if necessary to ensure restaurant is clean for next shift
• Perform miscellaneous job-related duties as assigned.

Job Requirements:

• Working Hours: 10:00 a.m. to 4:00 p.m.
• Working Days: 6 days a week
• Able to start immediately or within short notice
• Be able to manage tight datelines and be flexible about his/her work requirements/demands
• Be flexible, firm yet friendly and approachable
• Have excellent spoken and written English
• Be willing to learn
• Projects a professional outlook and can-do attitude
• Must be discreet and maintain confidentiality on information that he/she comes across in the course of his/her work

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation

• Verify that prepared food meets requirements

• Adhere to safety procedures

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in dishwashing duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Willing to work shifts, weekends, and public holidays

Job Description:

• Monitor productivity and allocate resources accordingly
• Reviews day to day operational reports to manage productivity and performance.
• Collaborates with internal customers to ensure loads are processed on-time according to service commitments. Reviews daily operational reports to manage productivity, performance, and service. Conduct trainings, observation and meeting.
• Monitoring retrieve and tender cargo from/to agents at the airport cargo terminals.
• Sort incoming/outgoing packages and splitting packages to X-ray machines, including retrieval of packages that required further inspection.
• Submit booking for import CC flight for next day retrieval. ULDs planning for import / export.
• Follow-up on internal and external requires.
• Customs endorsement of CIDBC form at checkpoint during weekend.
• Ad hoc other duties assigned from time to time.

Are you looking for a fast-track learning pathway in the F&B industry? We have an exciting opportunity for you to join our client as an F&B Executive. Seeking fun loving and passionate people to join F&B scene as Supervisor. Exciting career journey awaits!

Responsibility:

• Solve Problems and make decision at store level
• Maintain inventories and manage shift
• Set up the restaurant for service preparation.
• Ensure service delivery is seamless and smooth
• Coordinate F&B Service
• Maintain quality standards for food & Kitchen Duties
• Assist in basic food preparation, including washing, chopping, shredding, and grating ingredients.
• Cook and prepare food based on standard recipes, ensuring quality in all dishes served.
• Manage and communicate with diverse work team
• Ensure adherence to Food hygiene and outlet cleanliness
• Guide and train junior staff

Requirements

• Min N level with at least 1 year of F&B experience
• Strong interpersonal communication skills
• Ability to generate basic store reports
• Conduct basic sales analysis for store reports.
• Willing to work on weekends & public holidays

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application.

We regret to inform that only shortlisted candidates would be notified.
EA License: 22C0941 (Communal Connections Pte Ltd)

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Job Responsibilities

• Ensure the quality and standards of the foods are in sync with company’s SOP
• Ensure preparation and presentation are of the highest standards
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Control and manage food costs and wastage
• Ensure cleanliness and hygiene are in line with NEA requirements
• Oversee the daily production and operations in the kitchen which includes the planning and directing of all food preparation, as well as ensuring proper staffing requirements are met.
• To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times

Requirements

- Min 3 years of relevant experience- Specialized in Chinese cuisine

- Present a positive and professional attitude at all times

- Strong leadership skills and a team player with good interpersonal skills

We are a Spa Recreation Hub, looking for full-time cook.

- Experience cook needed
- Basic Hygiene Cert
- 6 Days work week
- Basic + OT + Performance Allowance + Shift Allowance
- Friendly working environment
- Meal provided
- Near Mountbatten Mrt

工作要求：
- 日常食物准备
- 保持食品质量
- 6天制
- 提共员工餐
- 底薪 + OT + 表现奖 + 轮班费
- 靠经地铁站， 走5分钟

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food orders

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

RESPONSIBILITIES 工作职责:

• Execute and manage tasks which assigned by the Production Leader.

接受并负责的生产组长分配的每项任务。

• Follow Standard Operations Procedures and ensure personal safety

始终确保安全规范操作，确保个人人身安全。

• Follow Standard Operations Procedures during food processes.

在食品生产过程中，必须严格遵守操作规范流程来执行工作

• Maintain the high productivity and cost saving concept during production.

生产过程中，始终保持“提高产品质量，降低产品成本”的观念来进行操作

• Check the machine, any special sound, burning smell should stop the machine and report to the team leader immediately.

生产过程中，如果发现机器有异常，如有特别的声音、烧焦的味道等必须及时暂停机器并第一时间上报组长

• Report to the team leader immediately if you found anything beyond your ability

如果发现任何超出自己能力范围的事需及时上报组长

• Ensure good information sharing with team members and keep the work can be completed correctly and smoothly

生产过程中保证与其他组员的良好信息沟通，确保能够正确并顺利的完成工作

• Ensure the equipment, tools, and packaging area’s clean. All tools must be cleaned and put in the designated location.

生产完成后，员工必须做好规定区域内的环境卫生及机器设备、工具的清理与打扫，所有工具必须清洗干净并放到指定位置

• Turns off the equipment power and water supply and inform the team leader and supervisor for inspection.

关闭相应的设备电源、水源等，通知组长及主管检查

• Any other duties as may be assigned;

其他可能被指派的工

• Reporting to Production team leader.

向组长汇报

JOB REQUIREMENTS 工作要求:

• Candidate must possess at least Primary/Secondary School/"O" Level in any field;

申请人必须在任何领域拥有小学/中学/“O”级以上水平

• Fast learner and multi-tasker;

速成者和多任务处理者

• Good communication skills & hardworking;

良好的沟通技能和勤劳努力

• Must be physically fit to handle bulky items and comfortable to working in chiller room;

身体健康，能处理大件物品，并能在较冷的房间工作。

• PREPARE INGREDIENTS TO USE IN COOKING (CHOPPING AND PEELING VEGETABLES, CUTTING MEAT, ETC.)
• ENSURE GREAT PRESENTATION BY GARNISHING DISHES BEFORE THEY ARE SERVED.
• ORGANIZE WORK AREA EFFICIENTLY AND COMPLY WITH COMPANY POLICIES AND PROCEDURES.
• MAINTAIN KITCHEN CLEANLINESS AT ALL TIMES.
• MAINTAIN HIGH STANDARDS OF FOOD PREPARATION, QUALITY AND CONSISTENCY.
• MONITOR SANITATION PRACTICES AND FOLLOW WORKPLACE SAFETY AND REGULATION.
• EXECUTE TASKS AS REQUESTED BY SUPERIOR.

Our Company is looking for 3 executives in food services and need to meet the following citerior:

1) must be a team players and must be able to work in split shift

2) must be able to travel by its own

3) well verse in presentation of Food stuff

4) well present in doing service work

5) salary 3000-5000

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.

Responsibilities

• Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.
• Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.
• Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.
• Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency
• Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

· 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.

Our Client is a SGX Listed company in Hospitality industry. Due to business needs, they are now recruiting a Corporate Development Analyst to be part of their Corporate Development team for ongoing transformation projects. They are located in the West Area - easily accessible.

Roles and Responsibilities of Corporate Development Analyst:

• Create financial models, conduct feasibility assessments, perform valuation analyses, and scenario planning to support decision-making processes.
• Support transactional activities including due diligence, negotiations, and deal structuring.
• Aid in the preparation of recommendations, studies, and presentations for senior management.
• Oversee strategic initiatives from project inception to completion.
• Foster relationships with internal stakeholders and external partners such as financial, tax, real estate, and legal advisors.
• Assist in various ad-hoc tasks related to the coordination of Corporate Development functions.

Requirements:

• Degree in Business, Finance, Real Estate, or a related field
• Minimum of 2 years' relevant experience in similar industry
• Experience in hospitality/real estate industry

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

• EA License No: 19C9682
• EA Personnel No: R2198636
• EA Personnel Name: Oh Puey Xin

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of the several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

ROLE:

• Stretch pizza dough and prepares ingredients for service
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station
• Develops new pizza creations based on seasonal changes and customer demand.
• Monitor record inventory, and if necessary, order new supplies.
• Provide support to kitchen with other tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.

REQUIREMENTS

• 2-3 years of experience in a similar role
• Able to work on weekends and public holidays
• Proficiency in Italian cuisine and preparation
• Ability to work in a fast-paced environment
• Able to work without much supervision
• Strong attention to detail and organizational skills

BENEFITS

• 5 day week
• 12 days of AL (up till 17 days)
• Monthly Attendance Incentive
• Yearly Long Service Award (up to $2000)
• Meal allowance
• $2800 to $3800 depending on experience