Total 29,529 F&B / Tourism / Hospitality job vacancies

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

Working days: 5.5 days work week
Working hours: 8.30am - 5.30pm
Salary: $3000 to $4000 + Car Allowance $1200
Location: Senoko S Rd, Singapore

Key Responsibilities

• Responsible for developing new prospects and maintaining existing accounts in the Food Service/ HORECA channels.
• Identify leads and develop strong business relationship with customers
• Maintaining of good rapport with existing customers
• Responsible for driving growth and achievement of monthly sales target
• Managing customer’s account receivables to ensure timely and prompt payment
• Monitor current trends in the industry with competitors and market activities

Requirements

• Min. Diploma in Business Administration or equivalent
• Min. 1-3 years of relevant Business Development / Sales experience in F&B industry (Preferred in Food Service Channels)
• Driving license with own Transport is a must to perform customer visits

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

• To prepare food from quality authentic Indian raw materials, herbs and spices,cook Indian cuisine dishes and tandoor disahes in its traditional way.
• To ensure that all the Indian food is freshly prepared, and the food standards are met.
• Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
• To be experienced in Indian, Chinese and South Indian vegetarian cuisines.
• He has to work together with the Head cook for introducing new dishes and menus.
• He is to monitor and control stock levels and inventory which will be in his jurisdiction.
• His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
• He is responsible for monitoring portion and waste control.
• He is also required to cook for catering functions when needed.
• He should have the capacity to work under pressure during an extremely busy period.
• If food is finishing at the outlets on a busy day, he must be able to cook the same or similar items again if needed.
• He is to process the UNIQUE curry taste for our customers, consistency is more important and all food should be perfected before leaving the kitchen. It should taste and be perfected prior to dispatch.
• He must train new cooks & assistant cooks when the situation arises.
• He is to contribute to the meeting with cooks on a weekly basis to discuss menus and production needs.
• To ensure the kitchen is cleaned every day and do the thorough cleaning once a week with team
• He must do break shift, every day comes at 8am and leaves by 11am and come back at 5pm & leaves at 10pm thus covering Break fast, Lunch& Dinner production needs.
• He has to do catering preparations and conduct the menu sampling for the guests.
• To be creative in everyday cooking and to introduce new dishes and menus as and when necessary.

Requirements- This is a full-time and permanent position and is required to be fulfilled by an experienced chef working in a similar industry.

Mandatory Requirements

He i srequired to work on weekends and public holidays and take off on a weekday.

To speak the language: Tamil & Hindi

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.

Requirements

➡️ Must Have a Degree Holder with F&B Experience

➡️ Must have at least 1 year F&B Manager,Supervisor, Cook experience.

➡️ Excellent customer service and interpersonal skills

➡️ A team player with strong communication skills

➡️ Willing to perform shift work schedule during weekends and public holidays

➡️ Pleasant personality and well-groomed

➡️ Personal Hygiene Course will be advantages

Position title : Front Desk

Location: Bugis

Working days : 6 days ; 7:00am -3:00pm / 3:00pm -11:00pm / 11:00pm- -7:00am [ [ Night shift only 1 month 1-2 times ]

Salary : $ 2,000 - $ 2,600

Responsibilities & Duties :

• Provide all guests with a friendly, accurate and efficient check-in/check-out while following the company's policies and procedures.
• May be tasked to execute room checks, reservation and public area checks etc, as part of the Hotel's effort to offer.
• Staffs more holistic training, towards possible promotion.
• Answering inquiries by guest (email/phone/at the counter) and render reasonable assistance within the expectation of keeping with excellent hospitality standards.
• Cashiering duties and maintain accurate cash float

✅The Supreme HR Advisory Pte Ltd EA No: 14c7279

✅SAMUEL SIAW Reg No: R24124745

Working Day: Mon to Fri, 8.30 am-6pm

Salary: $4800 - $5500

Location: Sims Dr, Singapore 387384 (Geylang)

Main job scope:

• Section Lead for Company payroll processing (around 600 headcounts)
• Calculate monthly incentives
• Responsible to ensure monthly payroll is on time, accurate and error free
• Generate payroll computation summary, bank and inter-bank Giro report for approval
• Ensure payroll reconciliation and upkeep good audit standards
• Upload payroll files for authorization
• Generate monthly payroll estimates and reports for Finance
• Responsible for monthly CPF submission
• Responsible for annual IR8A auto inclusion processing
• Prepare payroll worksheets for Annual Wage Supplement, Performance Bonus, Year End Sales Incentive, Length of Service Bonus
• Prepare payroll worksheets for annual salary increment
• Prepare promotion salary adjustment spreadsheet
• Generate annual leave carried forward report and accrual amount
• Generate data and figures in preparation for MOM Labour survey
• Generate data and figures for SNEF HR Indicators and Salary survey
• Generate data and figures for Department Statistics and SME Development surveys
• Responsible for HRMS updates, initialization and maintenance
• Responsible for HR Petty Cash Float
• Conduct the Monthly Office Meeting by collating department slides updates, prepare new hires introduction, purchase birthday cake and meals and, generate attendance list
• Responsible for Workmen Compensation Claims and Foreign Worker Medical Insurance Claims
• Update Referral Record and pay Referral incentives
• Conduct the Monthly Office Meeting by collating department slides updates, prepare new hires introduction, purchase birthday cake and meals and, generate attendance list
• Review payroll processes and implement changes
• Provide guidance to junior staff
• Assist in HR Project

Others:

• Assist with salary and benefits benchmarking exercise
• Assist to conduct employee survey
• Assist with talent acquisition and recruitment responsibilities
• Assist with the HRMS Project
• Generate monthly HR reports for management reporting
• Generate Purchase Request in NAV system

Requirements:

• Minimum Diploma in HR management and relevant studies
• At least 5 years work experience in payroll in F&B Chain

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

Job Description

• Deliver goods to and from customers as required efficiency and effectively.
• Ad-hoc duties assigned by delivery Supervisor or Logistics Manager.

Requirements

• Able to carry load up to 25kg
• Able to work night/ early morning shift
• Able to adapt to fast pace environment
• Valid Class 3/4 Singapore license

Job Description & Requirements

Position: Full-Time Service Crew

· As a Full-Time Service Crew member, you will be the face of our establishment, providing exceptional service to our customers. Your responsibilities will include:

· Greeting customers, taking orders, and providing menu recommendations.

· Serving food and beverages promptly and accurately, ensuring customer satisfaction.

· Maintaining a clean and organized dining area, ensuring a pleasant ambiance for our guests.

· Handling customer inquiries, concerns, and feedback with professionalism and efficiency.

· Collaborating with the kitchen team to ensure seamless communication and smooth operations.

· Assisting in cashiering duties and accurately handling payments.

Requirements:

· Previous experience in a similar role is preferred but not required.

· Having prior experience in a steamboat restaurant would be advantageous.

· A passion for food, exceptional customer service, and a positive attitude.

· Ability to thrive in a fast-paced, high-pressure environment.

· Excellent communication and interpersonal skills.

· Attention to detail and ability to work well within a team.

· Flexibility to work various shifts, including weekends and holidays.

Benefits:

· Competitive salary and opportunities for career growth.

· Comprehensive training to enhance your culinary and customer service skills.

· A positive and inclusive work environment that values teamwork and creativity.

· Employee discounts on meals and other perks.

· Health insurance and other benefits package options.

Interested candidates please send your resume through the apply button!

Start a career in the Food Manufacturing as a Production Operator or higher position (Food Manufacturing)Food Manufacturing;-

Production : Operator, Team Leader, Supervisor, Manager & etc.

• Support new and/or modified production processes for regulatory approval commissioning, and operation.
  Fill/Monitor critical control point (CCP) using new software or solution implemented.
• Assist in the implementation of software/hardware to improve productivity/reduce food wastage/resolve potential downtime during active production routines.
• Operate network interface to monitor machines and production processes.

(Job Roles not limited to the above - e.g. Supervisor, Manager, Team Leader & etc)

Salary range from $2100 to $3200.

Note: Applicants will be contacted for a phone interview

Job Description

1. Schedule planning

2. Supplier ordering

3. Cost of Goods Control and stock planning

4. Customer Service.

5. Trouble shooting of people, equipment and products related matter.

Requirements

1. Able to communicate in English.

2. Able to work on weekend (Sat & Sun) and flexible in day or night shift.

3. Cheerful personality and passionate in F&B industry.

4. Able to work under pressure and fast pace environments.

5. Excel in People Relationship.

6. Basic knowledge in Power Point, Microsft Office Word and Excel.

JOB SUMMARY

Responsible for proactively soliciting and managing group/catering-related opportunities. Manages group/catering opportunities not handled by the Event Booking Center. Actively up-sells each business opportunity to maximize revenue opportunity. Achieves personal and team related revenue goals. Ensures business is turned over properly and in a timely fashion for proper service delivery. Responsible for driving customer loyalty by delivering service excellence throughout each customer experience. Provide service to our customers in order to grow share of the account on behalf of the company.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 2 years experience in the sales and marketing, guest services, front desk, or related professional area.

OR

• 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; no work experience required.

CORE WORK ACTIVITIES

Understanding Markets & Maximizing Revenue

• Identifies new group/catering business to achieve personal and property revenue goals.

• Understands the overall market - competitors’ strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them.

• Closes the best opportunities for the property based on market conditions and property needs.

• Monitors same day selling procedures to maximize room revenue and control property occupancy.

• Gains understanding of the property’s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event.

Conducting Daily Sales Activities

• Responds to incoming group/catering opportunities for the property that are outside parameters of the Event Booking Center.

• Uses negotiating skills and creative selling abilities to close on business and negotiate contracts.

• Uses sales resources and administrative/support staff effectively.

• Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).

Providing Exceptional Customer Service

• Supports the company’s service and relationship strategy, driving customer loyalty by delivering service excellence throughout each customer experience.

• Services our customers in order to grow share of the account.

• Executes and supports the company’s Customer Service Standards and property’s Brand Standards.

• Provides excellent customer service consistent with the daily service basics of the brand.

• Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event.

• Partners with Event Management and/or Operations in providing a customer experience that exceeds the customer’s expectations.

• Sets a positive example for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Attends pre- and post-convention meetings to understand group needs, obtain feedback on quality of product (e.g., rooms, meeting facilities and equipment, food and beverage), service levels and overall satisfaction.

• Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event.

• Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company.

Building Successful Relationships

• Works collaboratively with off-property sales channels (e.g., Event Booking Center, Market Sales, Strategic Accounts) to ensure sales efforts are coordinated, complementary and not duplicative.

• Builds and strengthens relationships with existing and new customers to enable future bookings. Activities include sales calls, entertainment, FAM trips, trade shows, etc.

• Develops relationships within community to strengthen and expand customer base for group/catering sales opportunities.

• Manages and develops relationships with key internal and external stakeholders.

• Provides accurate, complete and effective turnover to Event Management.

Additional Responsibilities

• Utilizes intranet for resources and information.

• Conducts site inspections.

• Creates contracts as required.

• Participates in and practices daily service basics of the brand.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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 follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday.

JOB DESCRIPTION:-

• Able to prepare Chinese food dishes and etc.
• Able to prepare food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Centralised kitchen operations.
• Other tasks as assigned by management.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Able to work on public holiday and weekend.

Our client has more than 20 restaurants in Singapore that provide various dining concepts that refined tastes of both local and international food enthusiasts.

• Responsible to source for new or alternative supply on products and services.
• Manage purchasing activities and services based on company's needs.
• Negotiate optimal prices for goods and services while maintaining quality standards.
• Supervise process and supplier performance and resolve issues with suppliers.

Requirements:

• Diploma in Procurement and Supply Management or equivalent
• At least 2 years of procurement/purchasing experience in F&B industry.
• Proficient in MS office and SAP.
• Team player with good interpersonal and communication skills.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

Join Our Team at Common Man Coffee Roasters – Quayside Isle, Singapore!

We’re looking for passionate individuals to be part of our vibrant team, dedicated to serving exceptional coffee and delicious dishes, including our signature brunch offerings like the Common Man Breakfast and a variety of delectable pastries. In our collaborative environment, you’ll enhance customer experiences while sharing your love for culinary excellence. If you're excited to thrive in a dynamic setting that values quality and teamwork, apply now to join our coffee-loving community!

Job Requirements

• 5-Day 44 Hours / Work Week
• Comfortable to work on weekends and public holidays when necessary
• Comfortable with morning shifts as early as 5.30am

Job Responsibilities

• Prepare and cook high-quality dishes in line with our menu offerings, ensuring exceptional presentation and taste.
• Oversee and manage a specific section of the kitchen, maintaining cleanliness and organszation.
• Collaborate with team members to create and develop new menu items.
• Ensure compliance with food safety and hygiene standards.
• Train and mentor junior kitchen staff, promoting teamwork and skill development.
• Assist in inventory management and ordering supplies as needed.

Remuneration Benefits

• End-year performance bonus
• Up to $2,500 Completion Bonus (Terms and Conditions Applied)
• Team member referral bonus
• Transport Allowance (For Sentosa Outlet)
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Discount across all SEG brands
• Great annual leave
• Meals and drinks provided
• Transport allowance $100

Interested Applicants may also reach out to our TA team via whatsapp at 9159 9588

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 follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday.

Job Description & Requirements

1. ABLE TO MAKE COFFEE AND TEA AT COFFEESHOP STALL

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE DRINKS

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO MANAGER DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the the coffeshop and assist supervisor and manager on any complains

8. Purchase of daily goods within budget guidelines and to the highest standard

9. Able to work long hours

10. Able to work night shift

Working Day: Mon to Fri 8.30am- 5.30pm

Salary: $3500 - $4200

Address: Fishery Port , Singapore 619745

Responsibilities:

• Handling Sales, sales of meats, seafood and processed food items from South East Asia, mainly from Japan, Australia & USA to Singapore supermarkets, restaurants and hotels.
• To develop new account and manage existing account.
• Any other adhoc duties assigned from Manager.

Job Requirements:

• Min. Diploma or related qualifications with at least 2-3 years’ working experience
• With sales experience in FMCG - Food experience, towards restaurant/ supermarket chain is preferred.

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Involve in kitchen operations from food preparation to final production
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)
• Ensure kitchen cleanliness, and hygiene standards are maintained
• Manage kitchen stock for daily operation and food cost control
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Assist on month-end stock take
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Summary

This position is responsible for directing, monitoring, and supervising the day-to-day activities of all sections within the Front Office and other operational departments of the Hotel, including the business center. The Duty Manager ensures smooth operations and customer service satisfaction in line with the established standards and policies of the Hotel.

Responsibilities

1. Responsible for ensuring the proper, efficient, and profitable functioning of the Hotel.

2. Supervise sections in the Front Office, including reception, cashier, telephone, reservation, and baggage services. Monitor staff members’ conduct and job performance and to project a positive corporate image to guests.

3. Provide prompt, courteous, and efficient service to guests and handle guest complaints with tact and diplomacy. Assist in guest check-ins and check-outs.

4. Assist in inspecting rooms assigned to VIPs before their arrival, escort VIPs to their rooms and ensure complimentary amenities are provided. Inform relevant departments about VIPs’ arrival.

5. Check the Logbook for messages and follow up actions at the beginning of each shift. Issue keys to authorized personnel only and initiate correspondence regarding enquiries, reservations, and complaints. Monitor housekeeping discrepancy reports and take corrective actions when necessary.

6. Handle security-related matters, such as directing guests reporting incidents or theft and addressing guest conduct issues with the Security Department.

7. Maintain the cash float amount according to expected occupancy. Authorize rate and room changes, paid outs, cash advances, and acceptance of cheques following procedures and credit policies.

8. Take charge of training all reception staff members, include planning, organizing and conducting on-the-job training.

9. Conduct spot checks on outlets in the absence of the Outlet Manager.

10. Monitor room inventory closely to maximize room utilization and generate higher revenue. Collaborate with Sales to optimize revenue and occupancy from group allotments.

11. Take on the responsibility of evacuating staff members and guests during a fire in the absence of the Safety & Fire Manager. Attend CERT training as required by law and regulations.

Requirements

1. Minimum a Diploma holder with at least 5 years’ experience in a similar capacity.

2. Demonstrated strong business acumen, effective leadership skills, and a proven track record of driving results with teams.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

Key Responsibilities

• Prepare and cook a variety of Korean BBQ dishes, including marinating and grilling premium meats such as beef, pork, and chicken.
• Ensure all dishes are made according to the restaurant’s recipes, maintaining the authenticity of Korean BBQ cuisine.
• Ensure that meats are grilled to perfection, taking into account customer preferences for cooking levels.
• Manage kitchen operations, ensuring that the kitchen runs efficiently during service.
• Present dishes attractively, maintaining a high standard of food aesthetics and quality.
• Any other ad-hoc duties as assigned

Recruitment:

• Manage manpower needs by sourcing, identifying, and selecting suitable candidates that match the hotel's profiles.
• Conduct market surveys and provide labor market insights and trends to enhance recruitment strategies and forecasting (manpower planning).
• Find external candidates to complement the hotel's workforce in compliance with local labor laws.
• Monitor the number of recruits to ensure it aligns with business needs.
• Prepare monthly statistics related to manpower, turnover, etc.

Compensation:

• Ensure that salaries for new hires and promotional adjustments align with approved salary ranges.
• Conduct annual salary and benefits surveys and keep an updated database on compensation packages offered by competitor hotels.
• Oversee and manage the annual performance appraisal process.
• Administer fringe benefits for different staff categories according to HR policies and procedures.
• Gather and compile relevant statistical reports on manpower and labor costs.
• Assist in compiling data for the Human Resource Budget.
• Maintain an efficient HR system to provide timely and updated information to management and departments.

Employee Relations:

• Offer counseling services to help staff perform their jobs more effectively.
• Provide guidance on recruitment, training, development, staff welfare, compensation, and retention.
• Advise Department Heads and Managers on HR matters following policies, procedures, and local laws.
• Assist in creating and updating HR policies and procedures.
• Review existing HR policies and practices and explore the feasibility of standardization.
• Interpret hotel policies to key personnel and ensure strict compliance.
• Approve part-time and overtime requisitions for departments.
• Establish an effective communication system between the hotel and employees.

Industrial Relations:

• Handle all industrial relations issues, including collective bargaining with unions, resolving employee disputes, and conciliating with unions/ministry.
• Conduct Board of Inquiry for disciplinary issues and recommend actions to maintain staff discipline.
• Foster and maintain a positive relationship with the union, liaise with union officials on industrial relations matters, and resolve grievances in line with legal requirements.
• Develop and implement HR and industrial relations policies, guidelines, and practices for the hotel.
• Review employee-related activities to ensure compliance with local legislation, safety regulations, and legal requirements.
• Network with other hotel HR practitioners to stay aligned on salary administration, compensation, and benefits.

Training:

• Work closely with Department Heads to assess training and development needs, maintaining open communication to improve employee skills, attitudes, and knowledge.
• Monitor training expenses to ensure they stay within budget.
• Prepare monthly and yearly reports on training activities.
• Oversee the maintenance of training records and ensure they are updated regularly.

Welfare:

• Promote a healthy work environment through sports and recreational activities.
• Ensure the maintenance of staff facilities to create a motivating environment.
• Oversee the upkeep of the staff cafeteria and ensure the provision of nutritious meals.
• Ensure all notices are displayed on the staff canteen notice board.
• Assist employees with welfare-related matters.
• Manage medical costs and ensure adequate insurance coverage.
• Perform any other duties as assigned by management.

Performance Management:

• Collaborate with department heads to create effective performance reviews and SMART plans to measure individual performance and identify areas for improvement and challenges.

Career Management, Succession Planning & Outplacement:

• Work with top management to:Identify high-potential associates.
  Develop career programs for key employees to support the company’s growth.
  Create programs and timelines to facilitate smooth transitions for employees entering or exiting their positions.

Requirements:

• With Diploma or Higher in related field.
• At least 3+ years of experience in related working experience.
• Well-versed in MS Office Applications.
• Excellent communication skills

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: [email protected];

EA License No.: 13C6305

Registration No.: R23117856

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.