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

Job Description & Requirements

Requirements: Relevant cook experience is preferred. Training is provided.

Responsibilities:

-Cook simple meal like porridge, rice, beehun. Prepare snack (eg, cut swiss roll into small pieces)

-Do the washing after all food are cleared Looking for childcare cook / childcare cleaner for multiple childcare / preschool centres island wide.

-Applicants are allowed to choose their preferred working location / centre near to their stay.

Ginza Sushi Ichi, one Michelin star Japanese fine dining restaurant in Orchard area is seeking servers to join our award-winning team. Experience is not a must as training will be provided, but will be an added advantage.

Successful applicants will be entitled to the following employee benefits:

• Competitive salary.
• Joining bonus of up to $2000.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance.
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 5 days work week or 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

POSITION OVERVIEW:

The Head Chef will be responsible for managing all kitchen operations, ensuring top standards of food quality, creativity, and efficiency. The ideal candidate will have strong leadership skills, exceptional culinary abilities, and a passion for creating memorable dining experiences.

KEY RESPONSIBILITIES:

Enforcement of Health and Hygiene Standards:

• Maintain strict adherence to health and hygiene regulations in all kitchen activities.
• Lead by example in promoting cleanliness, sanitation, and food safety among kitchen staff.

Food Preparation and Presentation:

• Oversee the plating and presentation of food items per established standards and recipes.
• Ensure all dishes are prepared to the highest quality and are visually appealing.

Quality Control and Inventory Management:

• Supervise the receiving of deliveries and inspect incoming items to ensure they meet quality standards.
• Monitor food quality during cooking, addressing issues promptly to maintain consistency and excellence.
• Implement portion control measures and monitor waste to optimize efficiency and minimize costs.

Menu Development and Planning:

• Collaborate with management and culinary team in designing menus that reflect seasonal ingredients, trends, and guest preferences.
• Offer suggestions and creative ideas to enhance kitchen performance and dining experience.

Staff Management and Training:

• Schedule staff shifts and coordinate kitchen operations to ensure smooth service and efficient workflow.
• Provide training and mentorship to kitchen staff, ensuring proficiency in culinary techniques, procedures, and safety protocols.
• Foster a positive work environment, motivating staff and promoting teamwork and collaboration.

Problem Solving and Leadership:

• Proactively address any issues or challenges in the kitchen, demonstrating effective problem-solving and decision-making skills.
• Assume control of kitchen operations during busy periods or in the absence of senior management, ensuring seamless service execution.

Menu Planning and Inventory Management:

• Assist in menu planning and development, offering input and expertise to create innovative and appealing dishes.
• Manage inventory levels and supplies, ensuring adequate stock while minimizing waste and spoilage.

Main Duties and Responsibilities

We are seeking an experienced and talented Banquet Sous Chef to join our culinary team. The Banquet Sous Chef will work closely with the Director of Culinary to maintain the highest standards of food quality, presentation, and kitchen operations of our Resort.

Key Responsibilities

• The incumbent will assist the Director of Culinary with all aspects of the kitchen’s operations. In performing this role, the Sous Chef will ensure that all hygiene, sanitary and safety standards are strictly adhered to.
• Assist in developing culinary concepts, including but not limited to planning the menu, and developing recipes.
• Responsible for maintaining inventory levels, kitchen equipment and controlling food costs.
• Research and prepare under the supervision of the Executive Chef of any new products for meal-dining or the banquet operation and any new trends happening in this area in order to keep abreast with any changes in the market. Follow ups on the creation of any dishes for new menu cards, buffets, cocktail special events, etc.
• Must ensure sanitation and food standards are achieved.
• The Sous Chef will also be responsible for developing and mentoring kitchen staff. This includes ensuring adherence to the relevant food safety standards, recipes, and other related SOPs. In performing this role, it is paramount that the incumbent fosters a positive and inclusive culture through promoting collaboration and teamwork.

Job Requirements

• Diploma or Certification in Culinary Arts or a professional qualification in a similar discipline.
• 4 to 6 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

• Design and create menus that align with the restaurant's

concept and customer preferences.

• Develop new recipes and refine existing ones to maintain high

standards of quality and presentation.

• Adjust menu offerings based on seasonal availability and

customer feedback.

• Monitor food quality, presentation, and taste to ensure

consistency and high standards.

• Maintain compliance with food safety regulations, including

proper handling, storage, and sanitation.

• Conduct regular inspections to ensure cleanliness and

organization in the kitchen.

• Must be able to prepare high quality traditional and authentic South Indian & Bangladeshi food.
• Must be able to produce very high volume amounts of food.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook dishes in the traditional way as how it has always been prepared.
• You will be in-charge of monitoring and maintaining an exhaustive inventory record and show costings according to company procedures.
• In-charge of menu planning and execution.
• A deep understanding of authentic South Indian & Bengali food preparation.
• Capacity to work under pressure during an extremely busy period.
• Must have knowledge and be able to produce very high volumes of food with quick turnarounds.
• Min. must have 7-8 years knowledge/experience of South Indian and Bengali food preparation and food menus.
• Must be able to work night shift, weekends and public holidays.

Job Description:

• Set up cutlery, crockery and glassware on table and replace soiled tableware and service items to prepare the table for the next customers
• Serve food and beverages to ensure all dishes match the order ticket to the corresponding tables
• Operate Point of Sales (POS) Systems when managing beverage order
• Provide go-the-extra-mile service to create a positive customer experience
• Maintain hygiene, safety, and standards, follow the organization’s personal, food and beverage hygiene standards
• Assist in opening, operating, and closing of shifts and execute daily operational tasks according to staff roster
• Suggest areas and execute continuous improvement activities within work area

Requirements:

• Capable to liaise with Mandarin speaking associates will be advantage
• With or without relevant experience are welcome (training will be provided)
• Willing to work 5.5days per week
• Willing to work on Public Holiday and weekends

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 BBQ and 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

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices
• Work with front house staff to facilitate smoother working process

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices
• Work with front house staff to facilitate smoother working process

-Order supplies to stock inventory appropriately

-Verify and endorse all incoming products & raw materials

-Help in the preparation and design of all food and drinks menus.

-Produce high quality plated both design and taste-wise

-Assist in preparation, washing, peeling, chopping, cutting all food ingredients.

-Cleaning the food preparation equipment and other kitchen tools, housekeeping.

-Ensuring the food preparation areas are clean and hygienic.

-Comply with and enforce sanitation regulations and safety standards

-Resourcefully solve any issues that arise and seize control of any problematic situation

-Monitor portion control to meet requests and minimize waste

-Maintain a positive and professional approach with customers

-Ready to work any shift.
-Willing to work 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

Key Responsibilities:

Menu Development and Cost Management:

• Research and develop seasonal and permanent dishes.
• Calculate food costs accurately and set SOPs for consistent food preparation and delivery.
• Implement portion control measures to minimize wastage and maximize profitability.
  
  Production Operations Oversight:
• Direct all operations of the production function within the central kitchen.
• Supervise staff to ensure production targets, portion sizing, and product quality are met.
• Manage production schedules and monitor overall output levels.
• Formulate new food production standards and SOPs to improve efficiency and quality.
• Investigate production and quality issues, recommend solutions, and implement waste reduction strategies.
  
  Quality Control:
• Conduct regular quality checks to ensure food meets company standards for taste, temperature, and presentation.
• Coordinate food production schedules, stock management, and quality assurance.
• Oversee cleanliness of kitchen, equipment, and workstations to meet hygiene standards.
  
  Supplier Management and Ingredient Sourcing:
• Liaise directly with suppliers to negotiate costs and source new raw ingredients.
• Monitor market trends to optimize ingredient quality and availability.
  
  Central Kitchen P&L Management:
• Monitor and manage the central kitchen's profit and loss statement, including cost control measures, budget adherence, and revenue optimization strategies.
• Analyses financial data and operational metrics to identify areas for improvement and cost-saving opportunities.

Requirements:

• Recognised culinary qualification or similar discipline.
• Minimally 8 years of relevant experience in production kitchen and/or hotel industry
• Creative in food preparation and presentation
• Passionate in food product development with proven track record in R&D of Continental/Western cuisines
• Meticulous with good organizational skills
• Team player with good interpersonal skills

Chinese Fine Dining

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

Any other duties as assigned by Head Chef or Restaurant Managers.

Job Requirements:

1. At least 3years of experience in F&B (Kitchen) industry,

experience in chinese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

Able to accept split shift.

Resume included with expected salary photo or Apply thru Watsapp 93672324

Job Description

- Manage outlet business matters on daily basis

- Maintain operations at store level including hiring and HR management

- Inventory Stock taking and ordering

- Accountable for outlets sales and banking

- Scheduling staff working hours

- SOP driven

- Must work stations during peak period to assist outlets and identify bottlenecks to improve workflow

- Monitor and plan staff training development

- Monitor staff productivity, achieve company goal progress and store activity level

- Involve in projects relating to the company, improving overall efficiency and level of operations

- Manage and Resolve customers feedback, and earn loyalty

3-5 years of F&B Experience

At least diploma

Drive and Passion in F&B

Team player

Able to work weekends and public holidays

Job Description:

• Work closely with the Residence Manager
• Provide good customer service and respond efficiently and tactfully to guests’ complaints, requests and enquiries
• Handle cashiering functions and adhere to the residence’s Standard Policies & Procedures
• Maintain good guest relations with in-house guests at all times
• Project a courteous and hospitable attitude at all times
• Provide guests with accurate information as requested regarding SR facilities, major city attractions and events
• Maintain an effective flow of communication with all personnel

Job Requirements:

• O-Level or equivalent
• Willing to perform rotating shifts
• Positive attitude with outgoing personality and good communication skills
• Experience in hospitality and knowledge of HMS will be advantageous

Job Description

- Responsible for inventory count of food suppliers

- Responsible for the kitchen staff working time sheet

- Responsible for maintaining the cleanliness of the kitchen

- Responsible for menu planning

- Take charge of day-to-day running operations of the kitchen

Requirements

- At least 5 years of experience in the food and industry sector

- At least 3 years of experience as a chef in a restaurant

- Experience in a Vietnamese restauant will be preferred

- Ability to speak both english and vietnamese will be preferred

- Able to work long hours including weekends and public holidays

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.CHEF

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.CHEF

• Handle the machine and equipment in the factory to ensure they run smoothly and increase efficiency.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Create realistic workflows for plant operations to run smoothly.
• Consolidate quantitative and qualitative data for reporting and analysis.

Requirements:

• Diploma and above
• At least 3 years of experience in handling machine and equipment in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

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: R24120303

• Handle the production planning, ingredients & packaging control and supply chain.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Create realistic workflows for plant operations to run smoothly.

Requirements:

• Diploma and above
• At least 3 years of production planning and managing production operations experience in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

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: R24120303

Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.Cooks or directly supervises the cooking of items that require skillful preparation.Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated. Other ad-hoc duties as assigned.

Job Description

We are looking for a Assistant Chef to join our team and prepare delicious meals for our customers.

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you.

Ultimately, you’ll prepare and deliver a complete menu that delights our guests.

Responsibilities

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area.

Requirements

• Proven work experience as a Chef or Cook.
• Hands-on experience with various kitchen equipment.
• Advanced knowledge of culinary, baking and pastry techniques.
• Leadership skills.
• Ability to remain calm and undertake various tasks.
• Excellent time management abilities.
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations.

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• 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

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