Total 29,703 F&B / Tourism / Hospitality job vacancies

• 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.

Brief description of the Restaurant

Gustavo Burrata Joy is a casual and hearty Italian restaurant nestled in the vibrant Katong area of Singapore. Since our establishment in 2021, we have been dedicated to serving authentic Italian cuisine in a warm and welcoming atmosphere. With a seating capacity of 36, we take pride in providing excellent customer service to both regular patrons and newcomers alike.

Job Descriptions

• Welcome and assist guests with a friendly demeanor
• Take and process customer orders accurately
• Manage reservations and ensure smooth seating arrangements
• Provide excellent customer service and address inquiries or concerns
• Work collaboratively with the team to create a positive dining environment
• Maintain cleanliness and organization in the dining area
• Handle cash transactions and process payments accurately
• Adhere to restaurant policies and procedures

Job Requirements

• Good verbal communication skills
• Ability to work effectively in a team
• Reliability and maturity in approaching work tasks
• Prior experience in an Italian restaurant is a plus

Benefit

• Competitive salary
• Staff meals provided
• Opportunities for growth and advancement
• Positive and inclusive work environment

Working hours

• 5.5 days per week
• 44 hours per week
• Split shifts
• Sundays to Thursdays, with the last order taken at 9 pm, facilitating an early end to work

Highlights

Location: Outram Road (Dhoby Ghaut / Havelock MRT)

Salary: Up to $5500

5 days work week, weekend depending on needs basis

Benefits: 13 month salary AWS, performance bonus

Job Summary

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

Key Responsibilities

Manage Kitchen & Stewarding operations

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

Drive service and operational excellence

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

Budget & Cost Management

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

Manage Operational Risks

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

Team & Report Management

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

What it Takes

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

Key Competencies

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

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

Talents@Work Pte Ltd (21C0501)

Joshua (R22107946)

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

JOB SUMMARY

The Corporate Director of E-Commerce & Digital Marketing is responsible for setting and driving the strategic direction of the digital practice within Capella Hotel Group, with a focus on enhancing the guest experience on the online digital platforms. This role will lead the development of innovative digital channel initiatives to drive all online booking performance and guest loyalty, while synchronizing global efforts across brand, communications, revenue and distribution strategies.

THE ROLE

- Develop the group’s strategic direction into digitisation and personalisation, with goal of driving direct revenue performance and guest loyalty to our hotels.

- Identify and evaluate evolving customer expectations and industry trends and integrate into the group’s digitisation strategies.

- Build understanding of the Capella and Patina guest profiles; feeding into the development of the group’s CRM approach, influencing cross functional adoption of guest personalisation strategies to improve guest loyalty.

- Manage Capella and Patina Brand website’s enhancement lifecycle.

- Responsible for overall financial performance of our group’s digital channels

- Oversee group’s digital commercial marketing activities with hotels and affiliation partners

- Orchestrate cross functional projects within the group that involves the enhancement digital guest experience

- Create digital platform solutions, leveraging both internal assets and strategic 3rd party partnerships

- Ensuring Capella Hotel Group’s digital presence across multiple markets meets localisation needs and aligned with the group’s brand and communications strategies.

- Oversee hotels’ e-commerce strategy, provide support and guide property Marketing/E-Commerce to build strong performance marketing strategy.

- Groom and build talent pipeline at property level.

- Responsible for driving the following channels’ performance:

• Group’s owned channels
• OTA
• GDS
• Online Commercial/Partnership/Strategic Alliances Marketing
• CRM on owned and third-party partner channels
• Loyalty

TALENT PROFILE

• 10 + years of related experience in travel/digital marketing
• 5 + years of managerial or supervisory experience
• Strong commercial and analytical skills with the ability to drive business performance
• Ability to influence and effectively communicate with multiple senior stakeholders
• Excellent communication and presentation skills
• Proficient in reviewing data and developing actionable insights
• Strong project management leadership and interpersonal capabilities
• Experience in leading vendor relationships
• Experience in marketing in China market
• Prior experience in managing PPC campaigns and using Google Analytics.

• Requirements: must be able to speak Vietnamese
• Must be quick hands & quick legs type with good initiative to get things done
• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all the necessary ingredients
• 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

Brief description of the Restaurant

Located in the heart of Orchard Road, Lawry’s The Prime Rib Singapore is distinguished for its exceptional American cuisine; serving only the best.

Overlooking the vibrant streets of Orchard Road through the 4-metre-high floor-to-ceiling windows, Lawry’s boasts a seating capacity of up to 160. It exudes an air of opulence with its sleek interpretations of luxury.

Be prepared to indulge in their authentic Signature Prime Rib of Beef! Each standing roast is aged for up to 28 days to heighten tenderness and slowly roasted on beds of rock salt, a method that forces the juices inward and ensures uniformly juicy and flavourful meat. It is then carved from the famous Silver Carts and served with the table-side showmanship of the

Original Spinning Bowl Salad. End your meal on a sweet note with Lawry’s Signature dessertthe Strawberry English Trifle.

Job Descriptions

• Collaborate with the Executive Chef to plan and execute the daily operations of the kitchen.
• Supervise and mentor kitchen staff, ensuring adherence to culinary standards and safety protocols.
• Assist in menu development, taking into consideration seasonal ingredients, customer preferences, and culinary trends.
• Oversee the preparation and presentation of dishes, maintaining consistency and excellence in taste and visual appeal.
• Manage inventory, control costs, and ensure efficient use of resources to meet budgetary goals.
• Maintain a clean and organized kitchen environment, complying with sanitation and food safety regulations

Job Requirements

• Proven experience as a Sous Chef or senior role in a high-end restaurant setting.
• Culinary degree or equivalent professional training.
• Strong leadership and communication skills.
• Creative and innovative approach to culinary arts.
• Ability to thrive in a fast-paced environment and handle pressure gracefully.
• Knowledge of current culinary trends and a commitment to continuous learning.

Benefit

• Competitive salary commensurate with experience.
• Health and dental insurance coverage.
• Staff discounts at Lawry's The Prime Rib
• Performance Bonuses

Working hours

• 6 Days 48 hours/week

Restaurant Managers provide administrative and operational support to senior management and even run the staff in the manager's absence. Their tasks include food preparation, serving, collecting payments, handling the cash register, maintaining supplies, providing customer service, and training new employees. Based on the most successful sample resumes for Assistants Restaurant Managers, critical skills for this role are teamwork, leadership, resilience, customer service orientation, food handling knowledge, and good communication skills.

Job Descriptions

• Prepare and cook a variety of Western-inspired/cafe dishes.
• Ensure the quality and consistency of food items, following recipes and presentation standards.
• Collaborate with the kitchen team to maintain a clean and organized workspace.
• Monitor inventory levels and assist in placing orders to ensure freshness of ingredients.
• Adhere to health and safety guidelines in food preparation and handling.
• Work efficiently during busy periods, maintaining a high standard of food production.

Job Requirements

• 1-2 yearsof relevant experience in western cuisine

Working hours

• 5 Days Work Week, 48 hours

• Can cook Sichuan cuisine
• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• To ensure that the department’s rules and regulations are observed at all times.
• Instruct and delegate duties fairly and in an appropriate manner to the subordinates.
• Provides functional assistance and direction to the kitchen’s daily operations.
• Produce high levels of food quality to satisfy the needs of guests.
• Ensure that all staffs are aware of the Safety policy of the section.
• Check that all mis en-place of all items are prepared correctly and ready.
• Prepares orders to established standards. Ensures that assignments are carried out fast and efficiently.

Food Production Operator

Are you physically fit? Can you withstand standing for long hours? Are you highly motivated?

Summary

We are looking for a Food Production Operator working with the team on the day-to-day food production. We are looking for a motivated and energetic individual with a learning mindset.

Who we are

SGProtein is a Singapore-based food tech company that manufactures plant-based meat analogues. Driven by the global trend towards a flexitarian diet due to environmental, sustainability, and health concerns, SGProtein addresses the increasing demand for alternative protein sources. By producing the latest generation of meat analogues for their clients, SGProtein enables companies, from small start-ups to big food-producing companies, to scale up their innovation. Equipped with a state-of-the-art high-capacity extruder for high-moisture meat analogues and a range of further processing machinery, SGProtein manufactures according to customer specifications. SGProtein produces, packs, cools or freezes, and delivers the products, so their clients can focus on developing and selling them; because SGProtein believes that innovation can only grow with the proper infrastructure.

Job Description

- To perform and fulfil daily production planning capacity (food manufacturing/food processing) as per Team Leader’s instruction.

- To observe and practice strictly on the plant sanitation and cleaning procedures at all times especially during the cleaning process at the end of the production.

- To keep the factory in good clean and hygienic condition according to companies housekeeping procedures.

- To observe and practice good personal hygiene at all times.

- To observe safety and health procedures as well as security measures at all times.

- Control and replenish raw materials/packaging materials.

- Maintain equipment/apparatus.

- Ensure no cross-contamination of products in storage.

- Other ad-hoc tasks assigned.

Competencies

- Physically fit.

- Able to carry 20kg at point in time.

- Basic read, write and arithmetic competence.

- Possess 2-3 years of related experience.

- Able to maintain quality and standards.

What we offer you

To hold a role within a dynamic, motivated, and dedicated team. To work in a start-up environment that allows fast-moving with enormous growth potential. A workplace where all employees' voices are heard and bringing in ideas is expected.

Structure

- Reports to the company’s Production Supervisor/ Manager.

- 5 days work.

Workplace

- Buroh Lane (with morning and evening shuttle bus from/to Lakeside MRT station).

Start Date

- Immediate or within short notice.

Only shortlisted candidates will be notified.

Management Trainee / Assistant Restaurant Manager

–

Locations: Thomson Plaza / Raffles City / Bugis

Full time

Job Description:

-Manage the daily operations of the restaurant

-Responsible for the business performance of the shop

-Ensure compliance with operations standards and procedures and upkeep of food quality standards

-Ensure excellent customer service

-Create a fun and motivating environment for staff to work in

-Training and development of service staff

-Ensure proper conduct of service staff

-Handle customer's feedback professionally

-Upkeep cleanliness of the outlet

-Administrative duties

Job Requirements:

Minimum 2 years experience in a comparable capacity

Fresh Graduates with some F&B expertise are welcome to apply and will be considered for the Management Trainee position

Self-motivated, people orientated and a team player

Adaptable and enjoy working in a fast pace environment

Excellent communication and interpersonal skills

Able to work shifts, weekends and public holidays

We regret that only shortlisted candidates will be notified.

Work Schedule:

This job has the following work schedule:

5.5 days / week

Retail hours

Benefits & Perks

• This job has the following benefits:
• Training & professional development
• Paid sick leave
• Annual Salary Wage Bonuses
• Staff Discount
• Yearly Events

Are you interested in this position? If so, apply now and get a response from us fast!

Don’t miss out an opportunity to advance your career to the next level.

Job Summary

As a Management Trainee in our Singapore restaurants, he/she will be trained in the full suite of restaurant operations which includes people management, best delivering of customer service, target setting, budget planning, driving marketing campaigns, managing stock control and quality assurance.

Job Scope

• Receive operational training and perform duties in various divisions in our restaurants such as Service and Kitchen, Beverage/Bar, Supporting Functional etc
• Rotate and perform respective roles in the various sections within the restaurant to have a deep and thorough knowledge of the restaurant operation
• Coaching from experienced staff to acquire information about methods, procedures, and standards practiced by the Company
• Acknowledge and achieve performance goals and objectives defined by the Management
• Consistently monitor individual performance and progression with your superior and management
• Set new goals and objectives with the Management for your progression

Job Requirements

• Diploma in Food and Management, Business Administration or a related field in Food Services
• Proven experience in similar role, preferably in F&B industry
• Strong analytical and problem-solving skills
• Knowledge of relevant regulations and compliance standards
• Effective communication skills in both written and verbal
• Strong written and oral communications skills in Mandarin to liaise with colleagues and teams of Chinese speaking background
• Ability to work with cross-cultural teams and groups internationally

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

- Minimum ‘O’ level or Diploma in F&B service or equivalent

- 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

• Answer calls and emails, meet service standards.
• Manage bookings via websites and online agents.
• Convert inquiries into confirmed guest bookings.
• Upsell rooms efficiently, update booking systems.
• Friendly, organized, supports team with reports.

Requirements:

• Minimum 1 year of customer service working experience.
• Customer-service oriented.

Interested candidates please send in your resume to:

Yvonne Suan Ying Zhen

Outsourcing Team

Email: [email protected]

EA License No: 99C4599

*All information will be treated with strictest confidence. We regret that only short-listed applicants will be notified.

Job Scope

• Front-of-house duties such as managing the customer flow and seating arrangement, cashiering, order taking, serving of food and beverages, clearing of used culinary and utensils, answering of any enquiries from customers
• Back-of-house duties such as food preparation in the kitchen from cutting, slicing, packing, arranging of food items/ingredients, proper storage of food products, stock inventory
• Bar counter duties such as preparing hot and cold beverages like our signatures, bubble teas, alcoholic & non- alcoholic, taking orders for takeaways and deliveries, brewing various tea bases
• Maintain high level of hospitality by greeting and acknowledging the needs of our customers
• Ensure accuracy and quality of the food being served to customers
• Timely feedback to Managers or Supervisors for operational improvements

Job Requirements

• Full-Time: From $2200 per month
• Part-Time: From $14 per hour
• No experience required as on-the-job training provided
• 44 hours per week including weekends and public holidays with rotating shift
• Comfortable handling non-halal ingredients and food
• Strong written and oral communications skills to interact with colleagues and customers of Mandarin speaking background
• Possess valid food safety hygiene certificate
• Fully vaccinated against COVID-19

Job Descriptions

Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard

In charge of cooking and preparations of all dishes

Following kitchen and hygiene set standards

Responsible of management and progress of cooks

Ensuring of food freshness and expiries

To remove any hazards and make safe any defects in the kitchen or equipment

In charge of food ingredient ordering

Capable to come up with new dishes on a quarterly basis

Job Requirements

At least 1 year of experience

Team Player

Able to work in a fast-paced environment

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.
• Enforcing standards and safeguarding the integrity of the company.
• Drive sales through operational execution.
• Responding to feedback and customer complaints.
• Achieve profitability through exercising cost control.
• Manage restaurant liability through human resource standards, safety and security.
• Maintaining high standards of quality control and restaurant hygiene.
• Train and develop staff.
• Recruitment and training of staff.
• Managing staff and providing feedback.
• Role model the standards of performance, appearance and behaviour at all times.
• Responsible for team motivating and forging a performance driven team.
• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).
• Events management (Staff briefing, preparation and execution of event).
• Assisting in planning beverage and wine menu.
• Responsible for monthly Inventory submission.
• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.
• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc).
• Collection of customer feedback.
• Ensuring sufficient stocks for daily operations.
• Responsible for cash bank-in.
• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Manager).
• Energetic, able to work in a fast paced environment.
• Great leadership, interpersonal, and communication skills.
• Service and result oriented, good team player.

• Maintaining the restaurant’s revenue, profitability and quality goals.
• Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.
• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints
• Staff recruiting

Position title : Kitchen Crew

Location: Islandwide

Working Days: 5.5 days, Offday on Saturday or Sunday

Working hours : 44 Hour per Week

[weekdays schedule]

7:00am -4:00pm

8:00am- 5:00pm

12:30pm-9:30pm

[weekends schedule]

8:30am-4:30pm

Kitchen Jobscope:

- Takes care of daily food preparation and duties assigned and to meet the standard and the quality set by the restaurant

- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

- Responsible to supervise junior staff

- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

- 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.

- Full awareness of all menu items, their recipes, methods of production and presentation standards.

- Follows good preservation standards for the proper handling of all food products at the right temperature.

- Personally responsible for hygiene, safety and correct use of equipment and utensils

- Consults daily with Head Chef on the daily requirements, functions and also about any last minute events.

- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

A Halal-certified food and beverage company is seeking exceptional store crew members.

• Providing excellent customer service is paramount.
• Preparing food items according to established recipes and standards. This may involve cooking, grilling, frying, or assembling dishes.
• Adhering to food safety and hygiene standards at all times.
• Handling cash transactions, processing payments, and providing customers with receipts.
• Performing regular cleaning tasks such as sweeping, mopping, and wiping down surfaces.
• Receiving and inspecting deliveries of food supplies and other items. Properly storing items and rotating stock to ensure freshness.
• Working effectively as part of a team to ensure smooth operation of the F&B establishment.
• Following company policies, procedures, and guidelines related to food preparation, safety, and customer service.
• Actively promoting menu items, specials, and promotions to customers to increase sales.
• Packing and preparing deliveries for Grab and other delivery platforms, ensuring orders are accurate and ready for pick-up or delivery.
• Assisting with other tasks and duties as assigned by management.

Benefits :

• Daily Targets Incentives
• Referral Incentives
• Yearly Performance Bonuses
• Training Provided
• Staff Meals
• Career Advancement Opportunities
• Medical Benefits
• Generous Annual Leave

Responsibilities:

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

Requirements:

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

Responsibilities:

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

Requirements:

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

Responsibilities:

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

Requirements:

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

Responsibilities:

• Gain deep and thorough knowledge of the company’s food or beverage operation by rotating on each position
• Maximizing sales and profitability of outlets
• Progressively master the skills to run restaurant operations.
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
• Ensure new employees are trained properly
• Follow up on the training progress of employees
• Ensure compliance in all areas, Company policies and procedures
• Uphold safety, hygiene and cleanliness as required by NEA regulations and company requirements
• Preparing of business reports and other ad-hoc duties
• Consistently monitor individual performance and progression with your superior and management
• Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

Enquirements:

• Passion for service
• Excellent and positive service attitude
• Candidate must be highly motivated, independent and able to multi-task
• Able to work shifts, on weekends and public holidays
• Possess positive attitude and initiative

Sous Chef Job Responsibilities:

• Directs food preparation and collaborates with executive chef.
• Helps in the design of food and drink menu.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.