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

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

A Sales Supervisor plays a critical role in supporting the success of an organization. They are the leader in coordinating the day-to-day activities of the sales representatives and ensuring that they are meeting their goals. The sales supervisor must work closely with the store manager, general manager, and production manager to communicate changing customer needs. As a liaison between the organization and the customers, the production supervisor must anticipate changing customer needs and design products that meet such needs.

Sales Supervisor Job Responsibilities

• Supervise the activities of the sales team including marketing activities like product activations.
• Assist the line manager to recruit, training, enumerating, and retaining a competent sales team.
• Provide reports to top management like sales reports, lead generation reports, customer complaints reports, and new customers’ on-boarded reports.
• Prepare sales presentations and other sales tools.
• Assist the line managers to ensure adequate client communication, maintain contacts with clients and provide feedback.
• Initiate sales activities, strategies, and sales plans required to build brand visibility.
• Serve as a point of reference to employees in terms of showing great work ethic, habits, personal character, and professional character.
• Develop and maintain accurate records of prospects, leads, pricing, sales activities, and active clients.
• Controlling company marketing expenses to ensure the marketing expenditure is kept within budget.
• Attend trade shows and other marketing events and represent the organization.
• Evaluate the performance of the sales team and seek ways to improve the team’s performance.
• Identify the trends in the market, both current, and future that are likely to affect the performance of the organization.
• Ensure the items are displayed correctly in the malls, supermarkets, and other sales points.

Sales Supervisor Skills/Abilities/Knowledge

• Bachelor’s degree in a business-related course with emphasis on marketing.
• Proven work experience in marketing and achieving set targets.
• Excellent communication skills, both written and verbal communication.
• Ability to lead and motivate a sales team, and put in place measures to retain a great team.
• Excellent selling skills, ability to close deals, and deal with post-purchase anxiety.
• Excellent selling skills, people-oriented, and ability to motivate a team.
• Ability to identify potential areas of growth and identify new business partnership opportunities.
• Strong organization skills and multi-tasking skills.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Responsibilities:

• Involved in the preparation of food and beverages
• Ensure that kitchen utensils and equipment are in good condition to operate
• Responsible for maintenance of cleanliness of kitchen and any ad-hoc duties assigned
• Ensure compliance with all health and safety regulations in a kitchen area
• Ensure that food can be prepared in a timely manner
• Ability to work in a fast-paced environment
• Ensure freshness of food items and discard expired/ spoilt items
• Observe food stock levels and place orders when necessary

Requirements:

• No experience required as on-the-job training will be provided
• Pleasant disposition and well-groomed
• At least a Certificate in Food & Beverage service
• Able to commit shift work, weekends and public holidays

• Provide excellent Food & Beverage services to the guests according to the standards of the hotel
• Demonstrate thorough knowledge on products, menus and equipment
• Run a given section efficiently and smoothly;
• Monitor the quality and quantity of all food and beverage served
  
• Possess GCE ‘N’ Level qualifications and above
• Prior experience in a similar capacity is an advantage
• Good command of spoken and written English
• Service oriented
• Cheerful and pleasant personality
• Able to work on rotating shifts, weekends and public holidays

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

Responsibilities:

• Oversee day to day operations of the facility
• Schedule preparation, pre-planning and resource forecasting to all activities
• Monitor and control food management on site as to ensure proper storage and unnecessary wastage
• Foster positive communications and relationships with team members, management, vendors and clients
• Provide for site safety and security, devise and implement site policies and standard operating procedures
• Handle emergencies appropriately according to established procedures, prepare and file accident reports
• Supervise and evaluate staff, complete employee reviews; keep accurate records of employee attendance and timesheets; provide positive direction to motivate quality performance, discipline personnel when necessary and appropriate
• Interview candidates; onboard and help in training new hires
• Set goals and oversee work to completion, schedule and track assignments
• Communicate with customers regarding products and services
• LiaIse and work closely with customers
• Any other ad-hoc duties as assigned from time to time

Requirements:

• A minimum of 2 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills
• Able to commit shift work, weekends and public holidays

• Work closely with the Management and Line Departments in the pursuit for continuous improvements in the service, products and menu items, promotions and to meet productivity and profitability KPIs set by the Management.
• Plan the weekly staff roster, rotate and schedule all staff for full coverage to maximize productivity.
• Manage the sales revenue and operating expenses of the outlet, in accordance with the budget, so as to ensure cost optimization and minimize wastage.
• Monitor the activities of competitors and constantly find ways to improve menu offering and customer experience, so as to grow the F&B outlet’s revenue.
• To be actively involved in the advertising and marketing of the F&B outlet, and to work closely with the Marketing and Banquet teams.
• Responsible for ensuring and maintaining high level of customer satisfaction and to attend to customer issues promptly.
• To provide excellent service standards at all times, and to ensure courteous and efficient food and beverage services to the customers.
• Review customer feedback forms / outlet logbook on operational issues to correct and implement measures for improvement in food, beverage and service standards.
• Manage the training and management of staff, including conducting daily staff briefing and staff discipline.
• Work closely with the Kitchen Head Chef and the Kitchen team to ensure timely delivery of quality food.
• Ensure workplace cleanliness, and that the safety and food hygiene standards are met at all times.
• In charge of cash management of daily accounts, in liaison with the Accounts Department in the Head Office.

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

• Holds a culinary Diploma or equivalent
• Extensive knowledge and hands-on experience in Kitchen management, menu planning and operational skills.
• Must understand and be up-to-knowledge about current local and International food and beverage industry trends.
• Has an outgoing personality that feels comfortable in interacting with guests and has an absolute “can-do” attitude when facing challenges.
• Excellent communication and organizational skills with structured thinking process.
• Effective leader with excellent management and coaching skills and able to oversee an outlet kitchen operations.
• Good computer skills especially in MS Office, MS Outlook and Recipe Maintenance System.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
• Minimum of two to four years of experience as Chef de Cuisine in an international hotel or reputable restaurant of good standards or 15 years of culinary experience.
• Preferably with experience in luxury international brands.

• Handling, checking, receiving and picking of goods via WMS system in multi-temperature environment
• Ensure accuracy of goods description and quantity upon put away in storage
• Assist in picking and processing all sales order by end of the day
• Proper housekeeping and maintaining of storage area and MHE assigned
• Daily cycle count prompted via system to ensure stock accuracy

Location: Novena/Little India

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

The position is responsible to act as the point of reference for guests who need assistance or information. The Concierge Agent understands guests’ needs and requests and provides them with personalised solutions for hotel offerings and Singapore-specific activities and attractions.

Primary Responsibilities

Executives Concierge Core Tasks

• Accommodates all guest needs and requests with focus on guest service, anticipating guest needs, and creating memorable experiences through personalised service.
• Takes responsibility and ownerships for all resident and visitor services rendered by the Concierge section. Carries out any other duties as and when assigned by the management of the hotel and department.
• Ensures the smooth running of the Concierge section by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Ensures service standards and individual performance is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Deals with External Stakeholders

• Arranges, coordinates and monitors limousine services to ensure all guests receive the appropriate attention from departure to arrival of the booked vehicle and that revenue is maximised without compromising the service experience and perception of the guest.
• Arranges coordinates and monitors any travel, ticket, tour, and attraction bookings as well as offsite restaurant reservations that are arranged by the Concierge section.

Deals with Internal Stakeholders

• Works with the Doormen and Porters, Reception and Raffles Service team and maintain good inter-departmental relationships, especially with Housekeeping and Butlers to ensure seamless customer service.
• Promotes in-house facilities and inter-hotel sales and maintain good inter-divisional relationships to ensure seamless customer service.
• Addresses any security incidents and guest complaints to the Lobby Manager and reacts proactively when suitable and appropriate.

Improves Quality of Product and Services

• Ensures guests receive the experience as detailed brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards, and aim to achieve the scores and goals set by management.
• Adheres to Workplace Safety and Health (WHS) policies and procedures.

Candidate Profile

Knowledge and Experience

• Minimum of 2 years of relevant experience in the hotel industry.
• Strong working knowledge of Microsoft Office in particular Excel.

Competencies

• Possesses strong interpersonal skills and ability to communicate in second language.
• Ascertains and addresses guest/colleague needs.
• Focuses on service with an eye for detail and an approachable attitude.
• Works well under pressure, analyses and resolves problems, exercises good judgment and with a high degree of professionalism.
• Prioritises, and organises work assignments and delegates work effectively.
• Self-motivates and shows good initiative in a dynamic environment.
• Ensures security and confidentiality of guest and hotel information.
• Possesses good computer and property management system skills.
• Embraces and responds to change effectively.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Order Number: 479061

Responsibilities :

• Interpret design briefs from clients or designers to create visually appealing publications.
• Utilize DTP software to craft page layouts, adjusting formatting details like type size, style, column width, and spacing.
• Select and verify color choices, scan and edit images, and generate graphics, including diagrams, charts, and tables.
• Resize design elements, ensure images align with relevant text, and maintain an overall uncluttered and well-balanced appearance for each page and the entire document.

Requirements :

• Possess more than three years of DTP operator experience.
• Experience in using Illustrator or Photoshop software.

We regret that only shortlisted candidates will be notified.
However, rest assured that all applications will be updated to our resume bank for future opportunities.

EA Personnel Name: Tan Sin Rou
EA Personnel Registration Number: R22106434
EA License no.: 07C5771

Job Scope:

-Motivate the staff and maintain an open channel of communication between the ground staff and the management.

- Ensure all staff are following the company’s SOPs

- Ensure smooth operations of the restaurant including working on the ground in the various roles (service crew, ramen chef, dish washer) as necessary.

- Training staff in each of the roles needed in the restaurant

- Stock taking, ordering with suppliers and ensuring no Out of Stock items

- Working with the Operations Manager to solve any issues which arise at the outlet

- Reporting the daily sales and ensuring proper cash handling

- Scheduling staff rosters

Requirements:

• Able to work in a fast-paced environment
• Self-motivated and willing to learn
• Experience in FnB is an advantage
• Able to handle and taste pork
• Friendly, able to work in a team
• Must be willing to work nightshift (Midnight Shift Allowance of $20/shift)
• Preferably able to start work immediately

Working Hours and Salary:

• 6 days 10hr / $3,600 to $5,000

Most common shift: 10am to 10pm / 11am to 11pm (2hr break)

Benefits:

- Monthly incentive bonus

- No MC Bonus

- Wellness Bonus

- Annual bonus

- Hospitalisation and Surgery Insurance

- Good career advancement opportunities

- Annual leave

- Paid medical leave

Interested, please WhatsApp: 92978413

Job Description

• Cooks guests' orders according to their preferences
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new specialties that will draw diners into the restaurant

Job Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• able to work on sat,sunday and public holiday.

Business Development Assistant Manager Job brief

We are looking for an ambitious and energetic Assistant Business Development Manager to help us expand our clientele. You will be the front of the company and will have the dedication to create and apply an effective sales strategy. The goal is to drive sustainable financial growth through boosting sales and forging strong relationships with clients.

Business Development Assistant Manager Responsibilities

· Develop a growth strategy focused both on financial gain and customer satisfaction

· Conduct research to identify new markets and customer needs

· Arrange business meetings with prospective clients

· Promote the company’s products/services addressing or predicting clients’ objectives

· Prepare sales contracts ensuring adherence to law-established rules and guidelines

· Keep records of sales, revenue, invoices etc.

· Provide trustworthy feedback and after-sales support

· Build long-term relationships with new and existing customers

· Develop entry level staff into valuable salespeople

· Developing growth strategies and plans

· Managing and retaining relationships with existing clients

· Increasing client base

· Having an in-depth knowledge of business products and value proposition

· Writing business proposals

· Negotiating with stakeholders

· Identifying and mapping business strengths and customer needs

· Researching business opportunities and viable income streams

· Following industry trends locally and internationally

· Drafting and reviewing contracts

· Reporting on successes and areas needing improvements

· Contacting potential clients to establish rapport and arrange meetings.

· Planning and overseeing new marketing initiatives.

· Researching organizations and individuals to find new opportunities.

· Increasing the value of current customers while attracting new ones.

· Finding and developing new markets and improving sales.

· Attending conferences, meetings, and industry events.

· Developing quotes and proposals for clients.

· Developing goals for the development team and business growth and ensuring they are met.

· Training personnel and helping team members develop their skills.

Business Development Assistant Manager Requirements

· Proven working experience as a business development manager, sales executive or a

· relevant role

· Experience in sales, marketing or related fields.

· Strong communication skills and IT fluency.

· Ability to manage multi-task.

· Excellent organizational skills.

· Ability to flourish with minimal guidance, be proactive, and handle uncertainty.

· Proficient in Word, Excel, Outlook, and PowerPoint.

· Comfortable using a computer for various tasks.

· Time management and planning skills

· The ability to work under pressure.

· Availability to work within opening hours (e.g. evenings, holidays, weekends).

Highlights

Location: Outram Road (Dhoby Ghaut / Havelock MRT)

Salary: Up to $5500

5 days work week, weekend depending on needs basis

Benefits: 13 month salary AWS, performance bonus

Job Summary

Head Chef manages and responsible for the Kitchen and Stewarding operations. The Head Chef ensures the food comes out of the kitchen in a timely manner, quality of the food, following all food safety regulations, creating new food entrees, and coordinating the entire kitchen. He/She controls the budget and ensures the quality of the kitchen and stewarding operations. He/She ensures that the problems that arise are rectified in a positive and professional manner. The Head Chef also oversees and supervise all kitchen and stewarding staff.

Key Responsibilities

Manage Kitchen & Stewarding operations

• Lead the development and implementation of operations strategies and plans for the Kitchen and Stewarding department
• Develop and review operating procedures and service standards for Kitchen and Stewarding operations
• Oversee Kitchen and Stewarding operations to ensure adherence to organisational standards and procedures
• Oversee partnerships and quality of outsourced services
• Manage asset and inventory control
• Ensure proper equipment maintenance and operations
• Lead knowledge management to facilitate Kitchen and Stewarding operations

Drive service and operational excellence

• Lead the development and evaluation of service recovery strategies for addressing service gaps
• Lead improvement initiatives and service innovation to enhance service quality and operational efficiency
• Evaluate industry best practices and new technology applications for organisation's adoption
• Ensure the serving of quality and consistent culinary dishes and on schedule
• Develop menu offerings
• Interact with guests to gather feedback on service quality
• Manage quality controls and approve all foods before they leave the kitchen

Budget & Cost Management

• Lead yearly budget forecasting processes for the department
• Manage departmental budgets to ensure proper utilisation and accounting of resources
• Forecast supply needs and estimate costs
• Determine and manage food inventory needs, stocking and ordering
• Manage cost control and stock of food
• Coordinate with procurement department with market list in sourcing of raw food items

Manage Operational Risks

• Review compliance management on organisational guidelines and legal regulations required for Kitchen and Stewarding operations
• Develop crisis management, business continuity and recovery plans for the Kitchen and Stewarding department
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
• Ensure all chefs obtained mandatory certification on food hygiene and/or food safety courses

Team & Report Management

• Lead the management of staff performance to achieve department goals
• Mentor, coach and guide the teams
• Oversee the implementation of capability development plans for staff
• Managing and working closely with other chefs at all levels.
• Present Kitchen & Stewarding reports and recommendations for management update and decision-making

What it Takes

• Diploma in Culinary & Catering Management or equivalent
• Possess Food Hygiene Officer certification
• Minimum 12 years of relevant working experience with 8 years of management experience
• Passion for food and hands-on experiences
• Able to work independently, under pressure and deliver quality work
• Able to work on weekends and/or public holidays

Key Competencies

• Proficiency in Local, Western Cuisine, Banquet cooking
• Knowledge of the food industry and trends
• Budgeting skills to cost management
• Able to create new menu items
• Proficiency in Microsoft Office in Word, Excel and Outlook
• Strong communications and written skills
• Strong leadership skills
• Team player qualities
• Attention to details

Interested Applicants, please submit a copy of your updated resume (in MS Word Format) and send to [email protected]

Talents@Work Pte Ltd (21C0501)

Joshua (R22107946)

*We regret to inform that only shortlisted candidate will be notified. Thank you

Roles & Responsibilities

Working Days : 4 days off per month

Working Hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Set up kitchen daily
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of the guests
• Make adjustments to food items to accomodate guests with allergies or specific diet concerns
• Manages other employees in the kitchen
• Act as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to receipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as blender, oven and grill
• Portions, arranges, and garnishes food based on client preference
• Assists other cooks during the food assembly process

Job Requirements

• At least 2 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well
• Can speak Chinese wel

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for Assistant Outlet Manager (F&B) to join our Fun and Vibrant team.

As a Assistant Outlet Manager (F&B), we rely on you to

• Assistant Outlet Manager with daily operations
• Monitor and analysis levels of guests satisfaction and maximize guests' returns
• Conduct training and performance appraisal for team members
• Monitors cleanliness & hygiene standards required by HACCP / SFSMS
• Perform any other duties as and when assigned.

We are looking for someone who

• Relevant experience with similar capacity for at least 4 years
• Good communication and people management skills
• Strong organizational skills with ability to multi-task
• Able to communicate priorities and drives departmental goals and results

If you are the right person, what are you waiting for? Click the apply button now!

As an E-commerce and IT Manager, you will be responsible for overseeing and managing the organization's online retail presence and information technology systems. This role requires a blend of technical expertise, business acumen, and leadership skills to ensure the smooth functioning of the e-commerce platform and IT infrastructure.

Responsibilities:

1. E-commerce Management:Develop and implement e-commerce strategies to drive online sales and achieve business goals.
   Manage the end-to-end e-commerce operations, including website functionality, product listings, and customer experience.
   Collaborate with marketing teams to execute online promotional campaigns and optimize the user experience.
   
2. IT Infrastructure Oversight:Supervise the development, implementation, and maintenance of the organization's information technology systems.
   Ensure the security and integrity of the IT infrastructure, including networks, servers, and databases.
   Collaborate with IT teams to troubleshoot and resolve technical issues promptly.
   
3. Technology Integration:Evaluate and implement new technologies to enhance the efficiency and effectiveness of e-commerce and IT operations.
   Integrate e-commerce systems with other business applications and platforms for seamless data flow.
   Stay abreast of industry trends and advancements in e-commerce and IT to recommend improvements.
   
4. Data Management and Analytics:Oversee the collection, analysis, and interpretation of data related to e-commerce performance and IT metrics.
   Utilize data insights to make informed decisions and optimize processes for better business outcomes.
   
5. Vendor Management:Collaborate with third-party vendors, service providers, and technology partners to ensure seamless integration and support.
   Negotiate and manage contracts with vendors to ensure cost-effective solutions.
   
6. Team Leadership:Lead and mentor a team of e-commerce and IT professionals, fostering a collaborative and high-performance work environment.
   Conduct regular training sessions to keep the team updated on the latest technologies and industry best practices.
   

Qualifications:

• Bachelor's degree in E-commerce, Information Technology, Business Management, or a related field. Master's degree is a plus.
• Proven experience in e-commerce management and information technology leadership roles.
• Strong understanding of online retail trends, platforms, and customer behavior.
• Proficiency in e-commerce platforms, content management systems, and web development technologies.
• Excellent communication, interpersonal, and leadership skills.
• Solid problem-solving and decision-making abilities.
• Knowledge of cybersecurity practices and data privacy regulations.

Delivery Driver 送货司机

We are looking for a reliable Delivery Driver who is concerned with customer satisfaction and transporting items in a safe, timely manner. You should be willing to work as part of the delivery team in order to ensure that the items are complete, packed correctly, and safely delivered to the correct client.

To succeed as a Delivery Driver, you should be polite and prompt with a commitment to providing our clients with an excellent experience. You should be thorough in ensuring orders are properly fulfilled, committed to working safety, and passionate about satisfying clients.

Job Description

• Delivering a wide variety of items
• Orders have to be prepared, self-picked, inspect, load, unload, and delivered to the delivery address.
• Sales summary to be submitted to management at the office.
• Clean and maintain delivery vehicle according to company requirements
• Providing excellent customer service, answering questions, and handling complaints from clients.
• Consideration for other drivers in sharing daily delivery load especially during spike periods.
• Individual’s performance in meeting the organization’s requirements will be reviewed annually.
• Able to drive the company vehicle home

Requirements

• Physically fit and healthy to make full trolley deliveries
• Class 3 License (Manual)
• Organizational and time management skills
• Good driving record with no traffic violations
• Team player

我们正在寻找一个可靠的送货司机，他关心客户满意度并以安全，及时的方式运输物品。您应该愿意作为交付团队的一部分，以确保物品完整，正确包装并安全地交付给正确的客户。

要成功成为送货司机，您应该礼貌而敏捷地承诺为我们的客户提供出色的体验。您应该彻底确保正确履行订单，致力于安全工作并热情满足客户。

职位描述

• 交付各种物品
• 必须准备，自我挑选，检查，装载，卸载并交付到交货地址的订单。
• 销售摘要要提交给办公室的管理层。
• 根据公司要求清洁和维护送货车
• 提供优质的客户服务，回答问题以及处理客户的投诉。
• 考虑其他驱动程序共享每日交付负载，尤其是在高峰时段。
• 将每年检查个人在满足组织要求方面的表现。
• 能够开车回家

要求

• 身体健康
• 3号驾照（手册）
• 组织和时间管理技能
• 良好的驾驶记录，无交通违规
• 有团队精神的人

Roles & Responsibilities

Working Days: 4 days off per month

Working Hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties

• Set up kitchen daily
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of the guests
• Make adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manages other employees in the kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Order ingredients and spices as needed
• Operates various kitchen appliance such as blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Assists other cooks during the food assembly process

Job Requirements

• At least 2 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well
• Can speak Chinese well

Responsibilities:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV / Restaurant Service / Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

Prepare foods to the specifications of the client

Prepares food before the arrival of guests

Makes adjustments to food items to accommodate guests with allergies or specific diet concerns

Manages other employees in the kitchen

Acts as liaison to front-of-house employees to ensure proper food service temperature

Seasons food according to recipes or company needs

Orders ingredients and spices as needed

Operates various kitchen appliance such as a blender, oven, grill, or stand mixer

Portions, arranges, and garnishes food based on client preference

Assists other cooks during the food assembly process

Devises new recipes

Estimates expected food consumption and organises preparation

Keeps records and accounts of food purchases

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

• Ideally with a relevant degree, apprenticeship or diploma in hospitality or restaurant management
• Proficiency in computer skills
• Minimum 2 years work experience as Assistant Outlet Manager or Team Leader in a hotel or large restaurant with good standards

A medium size french restaurant in CBD area is looking for a sous chef to join the team.

MUST have experience as sous chef and in French cooking, must be able to lead a small team, order with suppliers and conduct inventories.

Immediate start.

Only Singaporean and PR

2 days off a week (permanent sunday off)