Total 29,317 F&B / Tourism / Hospitality job vacancies

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.

Working Hours: Monday - Friday (8am - 5pm) Excluding Public Holiday

Contract Period: 20th November 2023 - 31 March 2024 (Extendable)

Job Description

1) Wipe clean tabletops (accessible and exposed area only)
2) Clear trash bins from individual workstations
3) Remove trash from office to designated area
4) Designated spot cleaning
5) Sweep / Vacuum / Mopping of Floor
6) 2 Toilet Cleaning
7) Pantry Cleaning

Job Requirements

1) Cleaning experience preferred
2) Available immediately
3) Positive attitude, hardworking with pleasant personality

**Applicants with related WSQ certification in cleaning are added advantages

Job Description & Requirements

• General Management
• Customer Service
• F&B
• General Work
• Taking Order from Customer.
• Serve Food and Beverages to Customer.
• Responsible for clearing, collecting and returning food and beverage items to proper area.

Prerequisites:

Should have pleasing personality.

Excellent guest service skill.

Good Knowledge of food and beverage service.

Willing to work include Sunday and Public Holidays.

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 Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• Customer Service
• Ordering food and beverages
• Understanding the items being served at the restaurant and to be able to recommend them
• Effective team work and communication skills
• Passionate in Japanese cuisine
• Adapting to cashier and booking system
• Managing customer's call and reservation system
• Working Hours: Tuesday to Friday: 12:00 – 23:00. Saturday to Sunday: 14:00 – 23:00
• Day offs: Every Monday and Sunday except the first Sunday of the month

Job Overview

A coordinator of guest services and as ‘eyes’ and ears’ of the management, duties will include the welcoming of all VIP guests, soliciting for feedback, addressing service and product issues and looking into the general well-being of our guests. The Duty Manager oversees the day-to-day operations of the front office including night shift, ensuring the smooth delivery of exceptional services to guests. Visibility will be a key feature.

Key Responsibilities:

• Assist the Front Office Manager in setting up the Front Office training tools such as job descriptions, standards and procedures, and training plans as a guideline for the Front Office operation.
• Assignment of rooms for all arrivals
• Monitor and control guest's credit status to ensure that payment is collectable and received on time
• Ensure that all arrival rooms are checked and the amenities in the room prior the guest’s arrival
• Welcome and bid farewell to all VIP guest
• Be familiar with and ensure that all preparations for arrivals and departures are well organized
• Ensure that the lobby and the public areas are kept clean and maintained at all times
• Handle complaints or incidents/accidents occurring in the hotel and report the
• incidents handled accordingly in the Log Book
• Scheduling of staff
• Maintaining complete knowledge of hotel features and offerings

Talent Profile:

• Minimum Diploma in Hospitality Management
• 2-3 years of work experience in guest services or front desk operations

General Manager Job Description Template

We are looking for a self-motivated and results-driven general manager to direct and manage our organization's business activities and to develop and implement effective business strategies and programs.The successful candidate for this role should possess excellent communication skills, superior knowledge of business functions, exceptional budgeting, and finance skills, and strong leadership qualities.

General Manager Responsibilities

· Oversee day-to-day operations, assign weekly performance goals and ensure their completion, and accomplish your own goals

· Recruit, onboard, and train high-performing employees to achieve objectives for sales, profitability, and market share

· Develop strategic plan for optimized productivity

· Review and improve organizational effectiveness by developing processes, overseeing employees, establishing a highly motivational work environment, and implementing innovative changes

· Adhere to company standards for excellence and quality

· Seek out opportunities for expansion and growth by developing new business relationships

· Provide guidance and feedback to help others strengthen specific knowledge/skill areas

· Maintain project timelines to ensure tasks are accomplished effectively

· Develop, implement, and maintain budgetary and resource allocation plans

· Delegate responsibilities to the best-qualified employees and enforce all policies, procedures, standards, specifications, guidelines, training programs, and cultural values

· Resolve internal staff conflicts efficiently and to the mutual benefit of all involved

General Manager Required skills and qualifications

• Degree in business management or any related field.
• Good knowledge of different business functions
• Proven success in a managerial role
• Strong decision-making ability
• Excellent communication, collaboration, and delegation skills
• Proven ability to develop and achieve financial plans
• Ability to motivate and lead employees, and hold them accountable
• Strong working knowledge of operational procedures
• Meticulous attention to detail.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).

• In charge of the daily work and ordering for the assigned section
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Position Overview

The driver will be responsible to provide point to point transfer for hotel guest upon request in the best way to represent Capella’s service standards.

The Role

A. Point to point transfer

1. Check for daily limousine transfers and assignments

2. Perform pre-trip checks on hotel vehicles (engine oil, tyre pressure, petrol levels etc)

3. Maintain the cleanliness of the vehicle (both exterior and interior)

4. When unassigned, driver shall be stationed at the hotel entrance to assist with valet duties

5. Ensure guests / items are shuttled in a safe manner

B. Maintain guest experience

1. Approach every guest in a friendly, enthusiastic, courteous tone and manner, with an emphasis on personalized service

2. Constantly update knowledge of places of interest and popular destinations

Talent Profile

1. Possess a Class 3 driving license

2. Maintain a clean driving record

3. Excellent communication and guest relations skills

4. Excellent knowledge of local roads and terrain

5. Ability to drive all speed shifts of vehicles, vans, limousines.

Job Expectations

• Collaborate closely with the Assistant Manager to ensure courteous services are provided to all hotel guests in a timely manner. Responsively and tactfully address guest complaints, requests, and enquiries.
• Understanding the guests’ preferences to ensure that services offered meet their needs.
• Stay well-informed about the hotel facilities and functions as well as be updated on all tourist-related information.
• Ensure a professional and courteous working relationship and maintain an effective flow of communication with all hotel personnel.
• Approach any additional tasks assigned by superiors diligently and professionally.

Requirements

• O Levels or equivalent.
• Able to work rotating shifts, weekends and Public Holidays.
• Positive attitude with an outgoing personality and good communications skills.
• Those without experience are welcome to apply.

Responsibilities

• Demonstrate a strong understanding of local, Asian, and Western cuisines
• Responsible for smooth kitchen production
• Assists executive chef in preparation and creation of menus
• Ensure adherence of all standard recipe cards from respective station
• Maintain high level of food presentation and standard food quality according to standard operating procedure
• Maintain & proper stock for the smooth running of operations
• Upkeep hygiene & cleaning of kitchen section
• Provide support ad hoc duties assigned by management & manager

Requirements

• At least 1 year relevant experience in catering
• Passionate in culinary skills
• Flexible, ready to learn, able to multi task
• Able to commit long working hours, weekend and public holidays

Location: Located in the West (Pandan Loop)

Interested candidates are invited to apply online with a comprehensive resume, via the APPLY NOW button below.

We regret that only shortlisted candidates will be notified.

Thank you for applying.

New restaurant located at Chinatown is seeking for multiple cook vacancies.

Candidates must have at least 3 years experience in Chinese kitchen environment.

Able to work long hours and on weekends and Public Holidays.

Good interpersonal skills and conduct.

Basic customer interactive skills will be required.

JOB SUMMARY:

The Head Chef is responsible and accountable for leading, directing and overseeing the Culinary team in all aspects at the designated outlet. Responsible for upholding all relevant legal compliances, standard operating procedures and policies & procedure of 1-Group. Work hand in hand with the respective management team to achieve outlet target and goal. It is constitutive to support or assists and work cohesively with internal stakeholders of the venue in all matters stipulated in this document. It is also important to maintain professional conduct in line with the company’s policies and procedures at all time. Last but not least, it is expected to embrace and practice one of the company’s success factors which is Collective Leadership management culture in decision making process.

KEY ROLES AND FUNCTIONS

1. OPERATION PERFORMANCE

• To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by the Company.
• To come out with new recipe ideas, menus and promotions through collaborate with the Culinary Development team to create a winning cuisine style and concept for the outlet.
• To work with the event and wedding sales team to create viable menus with a high level of responsiveness to ensure customer satisfaction. To ensure the highest level of quality and execution of all events and weddings.
• To ensure operations team members are properly trained on all menu items and have proper product knowledge, joining operations briefings to discuss any day to day issues and resolve any matters.
• To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
• To direct, control and co-ordinate activities and food promotions with the kitchen staff and restaurant manager.
• To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• To check all kitchen requisitions and transfers. Responsible for approval of Market list and COSG targets.
• To check on quality of food received as per the market list and to store items as per the designated specifications.
• To control and minimize wastage of food by adopting the following steps:
• Maintain a minimum inventory of food & to achieve budgeted food cost.
• Utilization of food surplus without affecting quality; and guest experience.
• Portion control.
• To suggest ideas for set-ups and displays.
• To ensure that standard recipes are followed and understood through personal involvement.
• To discuss/brief the daily operations of the kitchen with the Sous Chefs, cooks as and when it is necessary, daily activities with station supervisors.
• To handle guest complaints (on food) and follow up with the restaurant manager.
• To check the standard of prepared food.
• To analyse and monitor the menus and products of competitors.
• To coordinate with the management in the preparation and development of marketing strategies, attending and contributing to all necessary management and marketing meetings. Be properly prepared and take necessary action to ensure the ongoing success of the outlet.
• To coordinate with the management in the supervision and co-ordination of the following: Planning any development which may improve the marketing strategy of the restaurant.e expansion of the restaurants.
• Planning any development which may improve the marketing strategy of the restaurant.
• To perform duties common to all supervisors and any other duties as may be assigned by the management.

2. LEARNING AND DEVELOPMENT

• Train the Sous chef in teaching new recipes, special menus, food promotions and works together with the restaurant manager in promoting the daily specials.
• In consultation with HR department, ensure new hired team member is provided with Induction Training
• Develop, monitor and schedule OJTs in compliance with HR policies and procedures for newly hired full-time or part timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.
• Regularly monitor and conduct training needs analysis of team members to identify improvement needed for their personal development towards achieving company’s objectives.

3. PEOPLE MANAGEMENT

• To approve & check on the duty rosters and annual leave for all kitchen staff.
• To train, guide and evaluate the performance of all kitchen staff.
• To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
• Provides management/leadership that nurtures healthy workplace relationship and sense of belonging.
• To develop and maintain communications between the higher management and other subordinates.
• Be the company’s ambassador that promotes open discussion, collective leadership and equal opportunity.
• Team members are updated on any new matters in relation to new company’s policy & procedures and briefed on the company’s vision & mission.
• Disputes, disciplinary actions and performance management are conducted fairly, timely and unbiased in compliance with HR standard operating procedures, policies and procedures.
• Monitor team member scheduling and maintain labour cost as per budget.
• Participate in HR recruitment processes in accordance to stipulated policies and procedures
• Ensure team members entitlements and benefits are up to date with HR department and relevant claims are attended to promptly.
• Accountable for submission and accuracy of team member timesheet to avoid dispute.
• Weekly 1:1 with fellow managers & supervisor to discuss on their responsibilities, KPI, and complete their appraisal.

• Lead, control, and manage culinary team.
• Plan menus and daily specials.
• handle prep lists for kitchen crew.
• Control food costing and inventory.
• keep standards for food storage, rotation, quality, and appearance.
• Keep compliance with applicable health codes and regulations.
• Create maintenance and cleaning schedules for equipment, storage, and work areas.
• Attend in interview process and selection of kitchen staff.
• plan staff and assist in human resources processes as needed.
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Position Overview

To ensure hotel hardware, software and all IT related systems are functioning and assist guests with IT related services (such as wifi connectivity issues)

The Role

A. Assist with Incident Resolution

1. Assist guests and clients on IT related services and provide recommendation where necessary

B. Maintain Systems

1. Inspect, test and diagnose computer equipment/systems

2. Provide end-user support for all applications

3. Plan and manage disk space

C. Provide IT Support

1. Provide network communications support

2. Install, configure, manage, maintain, test and evaluate computer networks and workstations

3. Create user accounts and setup computer, telephone and other IT related equipment

4. Troubleshoot, modify, support, manage and maintain application programs and user accounts

5. Maintain inventory of all technological hardware and devices

6. Support Corporate IT in new initiative set up or implementation where applicable

Talent Profile:

1. Degree or Diploma in Computer Science or a relevant related field

2. Familiar with PMS, POS and other communication systems commonly used in the hotel industry

3. At least 1 year similar/relevant experience in the hotel industry

Responsibilities include:

-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliance
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities:

• Responsible for daily finance operations.
• Assisting in full set of accounts and ensure timely preparation of monthly financial reports and cash flows statement and accurate recording of accounting entries.
• Assist with month-end closing and reporting.
• Preparation and support for GST, tax, audit which includes preparing schedules and checking of computation for tax return, etc.
• Liaising with bankers, external auditors, tax advisors, company secretaries,and other statutory bodies to ensure compliance.
• Maintain good documentation and filing system.
• Perform ad-hoc tasks as assigned.

Requirements:

• Minimum Diploma in Accountancy, Finance or equivalent.
• Minimum 1-2 years of working experience in related field.
• Proficient in MS Office and SAP.
• Meticulous with strong analytical skills and able to multi-task.
• Good command of both verbal and written English and Mandarin to liaise with Mandarin speaking associates.
• Only Singaporeans may apply.

Qualified or interested candidates, please click "APPLY NOW"& send your updated resume stating the following:-

1. Reason for leaving past and present employment

2. Current/ last drawn salaries

3. Expected Salary

4. Date of availability and/or Notice Period

- Ensure smooth operation of warehouse and logisitc team

- Ensure proper SOP are followed and safety regulation

- Handling of warehouse inventories, equipment & vehicle maintenance

- Accountability of all warehouse items

- Good Housekeeping of warehouse

- Assist and handle manpower allocation and stock weight

- Monthly stocktake

- Required to assist in picking, packing, sorting, unloading, loading of cargos.

- Must have forklift license

- 5.5 days work week

- Company transport : Jurong

• UK MNC
• 5-day work week
• Up to S$3,800
• Minimum 2-3 years of relevant working experience in procurement/purchasing
• Experience in Food/Fast Moving Consumer Goods (FMCG) industry will be preferred

Our client, a leading quality food provider and wholesaler, is looking for suitable talents to join their growing business as Category Executive.

RESPONSIBILITIES

• Develop and implement category strategies to achieve business objectives and goals.
• Analyse market trends, consumer behaviour, and competitive landscape to identify opportunities and threats within the category.
• Monitor and manage the performance of products or services within the category.
• Establish and maintain relationships with suppliers and vendors.
• Negotiate terms, pricing, and contracts with suppliers with Procurement Manager/ Category Manager to ensure cost-effectiveness.
• Evaluate and select new suppliers and products to expand or improve the category's offerings.
• Creating and managing purchase orders to initiate the procurement process and track the delivery of goods and services.
• Optimize inventory levels to balance supply and demand while minimizing carrying costs.
• Monitor and manage inventory turnover, stockouts, and excess inventory issues.
• Conduct price and market analysis to stay competitive and maximize revenue.
• Work closely with other departments, such as sales, marketing, finance, QA and operations, to ensure alignment with company objectives.
• Collaborate with sales teams to understand customer needs and drive sales growth.
• Ensure that products within the category meet quality and safety standards.
• Stay up to date with relevant regulations and compliance requirements.
• Provide regular reports and updates to immediate superior regarding the category's performance and strategies.

REQUIREMENTS:

• Diploma / Bachelor Degree in Business / Supply Chain or related disciplines
• Minimum 2-3 years of relevant working experience in procurement/purchasing for Food/Fast Moving Consumer Goods (FMCG) industry will be preferred
• Well verse in Microsoft office application
• Negotiations skills

OTHER INFORMATION:

• Location: West
• Working hours: Monday to Friday, Office Hours
• Salary: Up to S$3,800 (Salary will commensurate according to experience & qualifications).
• The Company strives to achieve employee satisfaction and provides a conducive working environment, attractive incentives, and remuneration to all staff.

HOW TO APPLY:

Interested candidate, please submit your updated resume in MS WORD Format to Florence Pang Rou Jing (R23118044) :

Email – [email protected]

or call your Friendly Consultant, Florence at 6590 9906 or WhatsApp 8655 6810 for a confidential discussion.

Please click “Apply Now” button to submit.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence. By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

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).

• Key responsibilities include, but are not limited to:
• Source and develop new accounts through proactive soliciting business.
• Achieve revenue / sales target set by the management.
• Oversee the Financial Performance of the restaurant profitability.
• Manage and develop current existing accounts and client relationships.
• Develop pricing and sales strategy.
• Provide monthly sales report.
• Convert Sales Leads into sales platforms
• Manage all events to achieve optimum departmental revenue targets set by the management
• Conduct restaurant facility tour
• Promote guest satisfaction and encourage referrals
• Prepare Event Order, Proposal, Confirmation and other agreement
• Assist in conceptualizing event
• Monitor competitors activities/market intelligence
• Sales Driven, A positive, confident and determined approach
• Comprehensive knowledge of market trends
• Capability to flourish in a competitive environment.
• Ad-hoc duties as assigned

Requirements:

• A high degree of self- motivation and ambition.
• Display Flexibility and willingness to adapt to a new situation and / take up new challenges.
• Working knowledge of MS office application.
• At least 2 years experience in corporate sales/events management .
• The Skill to work both independently and as a part of a team.

**To apply, please submit your resume to :[email protected] (only shortlisted candidates will be notified)

Complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory

1. Direct and participate in the preparation and serving of meals

2. Prepare innovative recipes to delight and whet the appetite of patrons, visitors and guests

3. Develop new unique and cuisine-appropriate menus while improvising the existing ones

4. Collaborate with Restaurant Manager to set item prices

5. Stay current on developing trends in the restaurant industry

6. Maintain the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.

7. Inspect galley and equipment for cleanliness; and oversee proper storage and preparation of food

8. Monitor and support other cooking staff in preparing culinary dishes and meals

9. Adhere to quality in preparing recipes and meals

10. Develop and initiate cost-cutting ideas without sacrificing the quality and tastes of the dishes

11. Hiring, training and supervising kitchen staff

12. Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits

• Chef De Cuisine is responsible to assist Head chef with smooth running of the kitchen operation.
• Must be well versed in both North and South Indian Cuisines
• Supervise and motivate staff in the line with company procedures.
• Take responsibility for own area, ensuring delivery is made effectively and efficiently.
• Assist in weekly physical inventory
• Supervises safe handling of food
• Ensures both Haccp and 5S standards and procedures are maintained at all times
• Stocktaking ingredients and equipment, and placing orders as needed.
• Creating new recipes to regularly update the menu.
• Minimum experience of 5 years required
• Secondary Level
• WSQ certificate in Food Preparation preferred
• 6 Days Work Week (Able to work on weekends and public holidays)
• Ability to thrive in a high-pressure environment
• Ability to work and stand for long hours

• The incumbent must have 12-18 years experience
• The ability to understand products and services develop new prospects for opportunity and understand customer needs clearly.
• Good Knowledge of budget analysis methods and the ability to work in all areas of kitchen and dining areas relative to point of sale applications.
• The ability to take action frequently, collaborate with team members and develop new ideas that focus on results. Must be able to facilitate the communication process.
• Must be able to exert well-placed mobility for periods of up to four hours in length along with the ability to lift pots, pans, etc. weighing up to 40 pounds.
• Must be self-disciplined and possess initiative and be a team player.
• Creates future menus based on house counts and post performances. These menus are then posted for the entire kitchen staff to view.
• Supervises all kitchen stations
• Ensures that all portion sizes required are based on menu selections, kitchen policies and department rules are maintained by all kitchen staff
• Maintains and ensures all sanitation and hygiene practices are followed by each kitchen employee
• Ensure that all food is prepared according to the exact requirements of the recipes used all the while ensuring that the food presentation is maintained with a commitment to quality.
• Requires a commitment to details both verbally and non-verbally as the second in command to the Executive Chef, thereof, it is important to encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management.

What do we expect from you?

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

How your day looks like:

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

How do I deliver this?

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