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

Job Duties

· Working with Outlet Manager to manage all F&B and day-to-day operations

· Learn from Outlet Manager to acquire information about methods,

procedures, and standards required to perform and excel in your training

· Serve guests efficiently and cater to special requests of guests

· Maintain cleanliness and ensure hygiene standards are met according to Company’s requirements

· Progressively master the skills to run restaurant operations

· Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

· Perform any ad-hoc duties as required by Management

Job Requirements /

Skills

· At least GCE O-Level / Diploma / Degree qualifications

· Able to perform split shift and work on weekends and public holidays

· With F&B experience is an asset but not essential

· Pleasant and cheerful personality, energetic and team player

· Willing to learn and has passion for service industry

· Provide friendly and professional service to customers

· Able to multi-task and adapt to fast paced environment

· Possess WSQ Food & Hygiene Certificate

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Able to speak japanese to liaise with japanese R&D team

5 days/ week including weekends and Public holiday

Shift hours: 930am- 7pm / 1030am-8pm

Job Responsibilities

• Ensures accuracy in cashiering duties, operates the P.O.S. machine, and handles cash efficiently.
• Keeps retail shelves fully stocked and replenished.
• Provides product knowledge and assists guests with gift selections.
• Identifies and communicates merchandising opportunities to management.
• Assists with monthly inventory stock takes.
• Supports the execution and maintenance of all visual displays in the shop.
• Ensure accuracy of order confirmations and invoices from suppliers.
• Coordinate with the manager to verify retail prices and ensure alignment.
• Track and follow up with suppliers to ensure timely deliveries.
• Address issues by liaising with suppliers and stores.
• Monitor stock levels of key items, manage weekly replenishments, and follow up with re-orders as needed.

Job Requirements

• At least 1 year of relevant experience in the retail industry.
• Proficient in Microsoft Excel and Office.
• Strong sense of urgency, with the ability to multitask and adapt to changing needs.
• Excellent communication and interpersonal skills, with a willingness to learn.
• Able to work independently, effectively, and reliably.

Roles & Responsibilities.

- Transporting Supplies:

> Safely driving vehicles to transport cleaning supplies and equipment to various locations.

- Inventory Management:

> Loading and unloading cleaning products and equipment.

> Keeping track of inventory levels and notifying supervisors of restocking needs.

- Route Planning:

> Planning efficient routes to minimize travel time and fuel costs.

- Maintenance Checks:

> Conducting routine inspections and basic maintenance checks on Machineries/Equipments to ensure safety & reliability.

- Record Update:

> Maintaining accurate records of deliveries, including quantities, locations, and any discrepancies.

- Compliance:

> Adhering to safety regulations and company policies regarding transportation and handling of cleaning materials.

- Assisting with Set-Up:

> Occasionally assisting with the set-up of cleaning equipment at job sites as needed.

- Emergency Response:

> Being prepared to respond to unexpected situations, such as delays or vehicle issues.

Requirement:

- Organizational Skills:

> Ability to manage time effectively and prioritize tasks.

- Communication Skills:

> Strong verbal skills for interacting with team members.

- Attention to Detail:

> Careful handling of supplies and equipment, ensuring all items are accounted for.

- Physical Fitness:

> Capability to lift heavy items and perform physical tasks associated with loading and unloading.

> Need to help out cleaning with the teams as and when are needed.

- Valid driving license.

- SINGAPOREAN/PR ONLY

Qualifications:

- Previous experience in logistics or delivery driving.

- Familiarity with cleaning products and safety protocols is a plus.

- Knowledge of the local area and navigation skills.

- Knowledge of upholstery is a plus.

Interested Candidate please WA at 8896 2338

Roles & Responsibilities.

- Transporting Supplies:

> Safely driving vehicles to transport cleaning supplies and equipment to various locations.

- Inventory Management:

> Loading and unloading cleaning products and equipment.

> Keeping track of inventory levels and notifying supervisors of restocking needs.

- Route Planning:

> Planning efficient routes to minimize travel time and fuel costs.

- Maintenance Checks:

> Conducting routine inspections and basic maintenance checks on Machineries/Equipments to ensure safety & reliability.

- Record Update:

> Maintaining accurate records of deliveries, including quantities, locations, and any discrepancies.

- Compliance:

> Adhering to safety regulations and company policies regarding transportation and handling of cleaning materials.

- Assisting with Set-Up:

> Occasionally assisting with the set-up of cleaning equipment at job sites as needed.

- Emergency Response:

> Being prepared to respond to unexpected situations, such as delays or vehicle issues.

Requirement:

- Organizational Skills:

> Ability to manage time effectively and prioritize tasks.

- Communication Skills:

> Strong verbal skills for interacting with team members.

- Attention to Detail:

> Careful handling of supplies and equipment, ensuring all items are accounted for.

- Physical Fitness:

> Capability to lift heavy items and perform physical tasks associated with loading and unloading.

- Valid driving license.

- SINGAPOREAN/PR ONLY

Qualifications:

- Previous experience in logistics or delivery driving.

- Familiarity with cleaning products and safety protocols is a plus.

- Knowledge of the local area and navigation skills.

Interested Candidate please WA at 8896 2338

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

Working hour: Mon to Fri (8am to 6pm)
Working location: MBFC [Downtown / Raffles Place MRT]
Salary range: $2,400 - $2,800

Duties and Responsibilities

• Provide a “best in class” service to all clients.
• Always maintain and inspect all conference rooms and pantries in good and clean condition.
• Ensure all amenities in the conference rooms are well stocked and organized at all times.
• Ensure equipment’s, amenities and conference room facilities with defects are raised as work orders to relevant departments.
• Escorts clients and visitors to the meeting rooms.
• Facilitate the ordering process and service for beverages required during meetings and corporate occasions.
• Ensure pantry is well stocked with consistently ensure provisions are refilled accordingly.
• Ensure conference room readiness, catering order preparations are in order, arrange beverage for functions and events as instructed.
• Washing up and clean pantries before closing procedures or whenever necessary
• Acknowledge all guests’ concerns, comments & complaints with discretion & the utmost urgency.
• Report to supervisor or manager for any user or client feedback
• Liaise with vendors to carry out equipment maintenance, catering orders and pantry orders.
• Promptly respond to telephone calls in a friendly & professional manner.
• Prepare stock inventory report and servicing report for management’s review.
• Complete all duties during the shift & ensure a concise hand over is conducted.

Workplace Etiquette:

• Championing flexible working and provide support to clients and guests on processes & tools - e.g. Meeting Rooms, Desks, onsite AV Equipment, pantries etc.
• Ensure the building and relevant equipment / technology is in perfect working order. Spatial awareness: support the Workspace Experience Lead with collecting and analyzing workspace data (subjective, objective and ethnographically) to improve the workspace experience for colleagues.

Key Performance Measures

• Compliance with service standards and delivery as detailed in the contract.
• Compliance with the Environmental, Health and Safety responsibilities.
• High Customer Satisfaction rating as measured in regular surveys.
• Adherence to and maintain food handling standards and food safety plan.
• Compliance with Best Practice documentation.

Experience and requirements:

• At least 2-3 years’ experience in Hospitality, F&B or Customer Experience discipline.
• Food Hygiene Certification preferred.
• Degree in hospitality or related field is preferred but not required.

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

Address : Craig Rd, Craig Place, Singapore, will be shifting to Raffles Hotel in Dec 2024.
Working Day : Mon to Sun (2 off days)
Working Time: Split shift (one week 44 hours), work after 12am will have a company transport send directly to home.
Salary: $2800 onwards (depends on experiences)

Responsibilities:

• Take and schedule reservations.
• Greet and coordinate the seating of guests Taking of orders Serving of Food and Beverages.
• Clearing dishes from table.
• Participate in monthly physical stock take of the Restaurant

Requirements:

• Minimum 2 years of relevant experience.
• Able to work in Split shift.
• Able to start work immediately or within short notice.

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

The Reservations Sales Executive is responsible for handling incoming calls from potential guests and travel agents, closing sales, and ensuring consistent revenue by effectively managing room bookings. This role involves providing booking recommendations, administering reservation requests, and ensuring accurate confirmation of all reservations.

Duties and Responsibilities:

• Effectively handle requests from guests, companies, travel agents via phone or emails while ensuring guest satisfaction.
• Convert as many of reservation requests into confirmed reservations, then carefully input the booking information into reservation system.
• Building package suitable to guest requests, making reservation of other service (visa, transfer, tickets, tours) based on guest’s booking/requests.
• Propose promotion programs/package for increase sales of rooms and revenue.
• Meet target on monthly revenue (on both averaged daily room rate and occupancy rate).
• Assists with all Front Desk duties such as processing room reservations, guest’s check-ins/check-outs, cancellations, payment etc.
• To ensure that all reservations are recorded following established procedures with full and clear information and that they are inputted accurately and promptly onto the system.
• To exercise effective listening to capture relevant information and provide a premium experience for the guest
• To liaise with all departments to ensure the best service is provided to our customers.
• To ensure that all work meets company standards and is according to training given; all function paperwork must be accurate and complete, including, guest preferences, booking supplements and payment details.
• To undertake general administration duties.
• To observe the Company’s rules and procedures and carry out any reasonable request made by their Manager, Supervisor or the Duty Manager.
• Undertake any other duties as dictated by the Hotel’s Management from time to time

Requirements:

• Min 1 year of relevant experience
• Familiar with Opera system

Job Descriptions

• Prepare mise en place according to kitchen standards
• Prepare food orders according to recipes
• Minimise wastage and spoilage of ingredients
• Maintain excellent hygiene standards
• Follow SOPs and safety precautions
• Other ad hoc duties assigned

Job Requirements

• Minimum 2 years of working experience in restaurant or hospitality industries
• Possess Basic Food Hygiene Certificate
• Meticulous, team player with a positive attitude
• Passion for food, creative & result-orientated
• 5.5 days work/ week

Benefits

• $400 medical reimbursement per year
• T shirt
• Staff meal

Working Hours

• 5.5 days work / week

Job Descriptions

• Take and schedule reservations.
• Greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the Manager about the particular guest’s preferences.
• Ensure guests’ requests are not delayed during the operations of in the Restaurant.
• Record and report all guests’ complaints to the Manager immediately.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Perform miscellaneous job-related duties as assigned.

Job Requirements

• Min of 1 year experience

Working Hours

• 5 days work week / 44hrs

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Overseeing of the service of the Restaurant.
• Responsible for the smooth running (opening shift & closing shift) of the restaurant.
• Handle guest complaints and feedback to ensure guests satisfaction and continuous improvement in Food Products and services.
• Provide coaching and feedback to staffs.
• Monitor and maintain the operating systems of the outlet.
• Ensure food quality and hygiene standard is maintained.
• Greet and coordinate the seating of guests, and assign guests to tables suitable to the size of each group.
• Recognise the regular guests and highlight to the Chef about the particular guest’s preferences.
• Ensure guests’ requests are not delayed.
• Record and report all food-related complaints to the Chef immediately.
• Ensure team briefings are carried out before each service period.
• Monitor and maintain the operating systems of the outlet.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Handle emergency and difficult situations.
• Adjust any modifications to checks or bills.
• Ensure that all staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Develop and implement service-related training programs.
• Perform miscellaneous job-related duties as assigned.

Job Duties

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Benefit:

• 5 day work week

Barrio is one of many exciting restaurants under CA Concepts: Barrio by Kulto, Cenzo, Kulto, and Chicco. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Benefits

• 5 day work week

Barrio is one of many exciting restaurants under CA Concepts: Barrio by Kulto, Cenzo, Kulto, and Chicco. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Take and schedule reservations.
• Greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences.
• Ensure guests’ requests are not delayed during the operations of in the Restaurant.
• Record and report all guests’ complaints to the Restaurant Manger immediately.
• Ensure team briefings are carried out before each service period.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Ensure that the Waiters and Waitresses in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in Implementing and developing of training programs.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment

Benefit:

• 5 day work week

Job Description

• Build good working relationships and secure orders from key customers.
• Ensure all Company and agency products are well-merchandised with ample stocks at retail outlets
• Execute merchandising and display plans
• Monitor pricing and inventory level
• Ensure P.O.S. materials are well-displayed
• Ensure products are well-displayed and rotated on shelves.
• Check and ensure all or near expired stocks on shelf are flushed out and rotated on FIFO (first in first out).
• Liaise and communicate effectively with sales representative on all operational issues
• Key store personnel on ordering and replenishment of stocks
• Any other ad-hoc duties assigned by Superior as and when required

Job Requirements

• Minimum secondary school education.
• At least 1 to year(s) of working experience in the related field (candidate who is interested and do not have relevant working experience are welcome to apply)
• Must be fit to carry heavy goods
• Sales experience in supermarket FMCG industry
• Highly motivated and takes initiative
• Must be willing to travel as this role is required to visit various Supermarkets as assigned by superior
• 5 days work week (Monday to Friday)

Others

• Commission scheme will roll out upon completion of probation
• Staff discounts on company products
• Company bonuses & increment (subjected to individual performance and company profits)

Have experience in hawker stalls need to know how to cook seafood stir-fry

Work starts at 4.30 am in the morning prepare materials

selling starts at 6.30am in the morning.

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

Job ID: 18634

• Location: Dhoby Ghaut
• Working hours: Shift work: 8-9 working hrs/day, alternate 6 day work week
• Salary: up to $3,500 (Depending on experiences)

Job Description

Our client, a newly set up sushi takeout store in Singapore, is looking for an Supervisor to work at their first store and to grow with the team to eventually learn to manage their upcoming stores.

Operations Management:

a. Oversee the production of sushi, slicing fish and assembling ingredients to create sushi and rolls.
b. Ensure compliance to food safety, hygiene and sanitation standards.
c. Provide excellent customer service by assisting customers and taking orders.
d. Perform shop opening and closing duties and cashiering.

Sales Management:

a. Review store performance metrics, such as sales margin, profit margin, labour hours, and overall expenses.
b. Monitor inventory levels and order new items to replenish stock when needed.

Employee Management:

a. Supervise and train new staff to follow the store's standards and procedures.
b. Assist in the recruitment of team members.

Job Requirement

• Previous experience in retail management in the food industry is preferred but not required.
• Attainment of Food Safety Course Level 1 is preferred but not a must.
• Positive attitude and has a sense of responsibility.
• Leadership qualities and experience is a plus.
• A customer-centric mindset and a passion for delivering exceptional service.
• High attention to detail and commitment to maintaining high cleanliness and hygiene standards.
• Able to work on weekends and public holidays (Shift work: 8-9 working hrs/day, alternate 6 day work week)

Interested applicants, kindly send your updated resume to Joanne (R21101135) [email protected] with the email subject header "Job Application for 19301, Supervisor".

Only shortlisted candidates will be notified, other applications will be updated to our database for future job opportunities.

By submitting any resumes or applications to Pasona Singapore Pte Ltd, you are considered to have read and agreed on the terms of our Privacy Policy, and consented to us collecting, using, retaining, disclosing your personal information to the prospective employers for their consideration.

Please find Privacy Policy Agreement from the below link.

http://www.pasona.com.sg/privacy.html

Pasona Singapore Pte Ltd

Joanne Yeo Min Qian
EA License No:90C4069

Registration No.: R21101135

• Singapore Based (Downtown / Raffles Place)
• Mon to Fri (8am to 6pm)
• Salary range: $2,400 - $2,800
• 2-3 years’ experience in Hospitality, F&B or Customer Experience discipline; Degree in hospitality or related field is preferred but not required.
• Career Progression Opportunities

Duties and Responsibilities

• Provide a “best in class” service to all clients.
• Always maintain and inspect all conference rooms and pantries in good and clean condition.
• Ensure all amenities in the conference rooms are well stocked and organized at all times.
• Ensure equipment’s, amenities and conference room facilities with defects are raised as work orders to relevant departments.
• Escorts clients and visitors to the meeting rooms.
• Facilitate the ordering process and service for beverages required during meetings and corporate occasions.
• Ensure pantry is well stocked with consistently ensure provisions are refilled accordingly.
• Ensure conference room readiness, catering order preparations are in order, arrange beverage for functions and events as instructed.
• Washing up and clean pantries before closing procedures or whenever necessary
• Acknowledge all guests’ concerns, comments & complaints with discretion & the utmost urgency.
• Report to supervisor or manager for any user or client feedback
• Liaise with vendors to carry out equipment maintenance, catering orders and pantry orders.
• Promptly respond to telephone calls in a friendly & professional manner.
• Prepare stock inventory report and servicing report for management’s review.
• Complete all duties during the shift & ensure a concise hand over is conducted.

Workplace Etiquette:

• Championing flexible working and provide support to clients and guests on processes & tools - e.g. Meeting Rooms, Desks, onsite AV Equipment, pantries etc.
• Ensure the building and relevant equipment / technology is in perfect working order. Spatial awareness: support the Workspace Experience Lead with collecting and analyzing workspace data (subjective, objective and ethnographically) to improve the workspace experience for colleagues.

Key Performance Measures

• Compliance with service standards and delivery as detailed in the contract.
• Compliance with the Environmental, Health and Safety responsibilities.
• High Customer Satisfaction rating as measured in regular surveys.
• Adherence to and maintain food handling standards and food safety plan.
• Compliance with Best Practice documentation.

Experience and requirements:

• At least 2-3 years’ experience in Hospitality, F&B or Customer Experience discipline.
• Food Hygiene Certification preferred.
• Degree in hospitality or related field is preferred but not required.

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Job Descriptions

• Do Dish Washing During Buffet BFAST
• Help in Doing Meal preps with instructions from Head Chef
• Cleaning of Work Areas.

Job Requirement

• No experience is ok

Benefits

AL OF 7 DAYS WITH ADDITIONAL 1 DAY FOR EACH YEAR SERVED

• YEARLY BONUS BASE ON PROFIT
• CAREER PROGRESSION IF APPLICABLE
• PROBATION PERIOD UP TO 3 MONTHS
• SALARY INCREMENTS BASE ON PERFORMANCE AND NOT TIME FRAME

Working Hours

• 5.5 DAYS / WEEK OF 10 HRS WITH MANDATORY BREAK TIME.

Responsibilities

• Ensure that the food served to both customers is of a consistently high quality and that it meets the company standards
• Cooking and food preparation duties
• Manages food and product ordering by keeping records and minimizes waste
• Monitor stock levels, order ingredients, and ensure freshness of ingredients used in all dishes.
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Remedy any problems
• Supervise and provide guidance to junior kitchen staff/ cook in order to ensure that the work performance is within expectation
• Maintain a positive and professional approach with co-workers and customers.
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend trainings/meetings as and when required
• Perform other reasonable job duties as requested by management

Requirements

• Minimum 5 years of relevant experience as Sous Chef/ Outlet Chef with Chinese cuisines
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Credentials in health and safety training
• Ability to work in a fast-paced environment
• Ability to work in a coffeeshop/ foodcourt environment
• Team player

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Responsibilities:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

Job Descriptions

We are looking for an ambitious and talented chef to join our team at Zén in Singapore.

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards

Job Requirements

• At least 1 year of experience as CDP

Benefits

• They do provide a variable bonus depending on company's performance, but will not be stated in contract

Working Hours

• 5 Day Work Week, 59 hours

Job Descriptions

• Execute all kitchen tasks efficiently and effectively under the guidance of the Head Chef and Sous Chef.
• Prepare and plate dishes according to the established recipes and standards, ensuring consistency and quality.
• Assist in the preparation of ingredients, including chopping, seasoning, and portioning as necessary.
• Maintain cleanliness and organization of work stations, ensuring adherence to food safety and sanitation guidelines.
• Support the team during busy service periods by multitasking and prioritizing tasks as needed.
• Actively contribute to maintaining inventory levels and notifying supervisors of any shortages or discrepancies.
• Collaborate with colleagues to troubleshoot and resolve any kitchen-related issues that may arise during service.
• Stay updated on menu changes and special offerings, assisting with the implementation as directed by the culinary leadership.
• Embrace opportunities for learning and growth, actively seeking feedback to improve skills and performance.

Job Requirements

• Proven experience as a Chef de Partie n a high-end restaurant or luxury dining establishment.
• Basic knowledge of kitchen operations, including food preparation techniques and kitchen equipment usage.
• Familiarity with food safety and sanitation standards, with the ability to maintain a clean and organized work environment.
• Strong attention to detail and ability to follow recipes and instructions accurately.
• Able to handle the demands of a fast-paced kitchen environment.
• Willingness to learn and adapt to new techniques and procedures as directed by the culinary leadership.
• High school diploma or equivalent education may be required, although relevant work experience may compensate for formal education requirements.
• Strong problem-solving and communication skills.
• Flexibility and adaptability to meet the dynamic demands of the industry.

Benefits

• Competitive salary with room for negotiation for exceptional candidates.
• Opportunity to be part of a dynamic and creative culinary team.
• Transportation provided for after-hours shifts.
• Annual Leave (AL) and benefits discussed during the interview.

Working Hours

• 5 Days 44 hours
• Sunday off