Total 29,485 F&B / Tourism / Hospitality job vacancies

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Description & Requirements :

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Description

· Assist in overseeing lounge operations as required.

· Assist in coordinating lounge operations including planning staff schedules, and relevant reports/paperwork.

· Assist in re-deploy staff where required and ensure that manpower requirements are met for all the various group of staff.

· Assist in training new staff in the outlet, ensure product knowledge is accurately delivered to staff.

· Responsible for all ordering, inventory, stationery and stocks for daily use in outlet.

· Assist with the daily operations

· Attend to customers’ complaints and feedbacks.

· Receiving and maintaining records for food, beverage and store supplies received from vendors.

· Conducting and submitting monthly consumption and inventory check report

· Any additional duties (including hands on cleaning duties) as and required

Requirements

· Diploma or Degree Holders in Hotel Management or F&B Operations

· Preferably 1 year of hands-on experience in related field

· Excellent communication and interpersonal skill

· Able to work 6 days including weekends and public holiday

· Willing to work rotating shift as required by airport’s operations (Morning shift, afternoon shift and midnight shift).

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

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

.Must be able to work night shift or split shift

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

Job Responsibilities:

• Report to head chef and has to manage a small culinary team
• Responsible in handling day-to-day operations and overseeing mise-en-place
• Handles ordering of food for savory menu items
• Assist supervisor in developing interesting and exciting menu items that is in line with our concept
• Assist in plating up special event meals as assigned
• Monitor the supply of food items and review wastage for appropriate adjustment in future preparation
• Supervise and monitor the consistency of food standards in kitchen
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Proficient in the use of software system to input ingredients usage/ wastage and ordering
• Prepare and execute with finesse all menu items during service
• Any other ad-hoc duties assigned

Job Requirements:

• Must be able to communicate well with team members
• With minimum of 5 years of relevant experience
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Must be able to supervise and coordinate the culinary station unassisted
• Must be passionate about western cuisine
• Able to work weekends and public holidays
• Prefers to hold a recognised Basic food hygiene certification

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours

· CREATE A COMPREHENSIVE BUSINESS PLAN FOR THE RESTAURANT THAT CONSIDERS THE MARKET, LOCAL COMPETITORS, SALES REVENUE AND EXPENSES.

·PREPARE AN ACCURATE PORTRAYAL OF THE FINANCES OF THE RESTAURANT, INCLUDING BANK ACCOUNTS, SPENDING, CHECK PRICING GOALS AND FOOD COSTS.

·DEVELOP STRATEGIES TO ENTICE CUSTOMERS, INCLUDING MARKETING PLANS, ADVERTISING CAMPAIGNS, COMMUNITY OUTREACH PROGRAMS AND RESEARCH.

·ANALYZE THE RESTAURANT BUDGET WITH PERSONNEL TO FIND AND PRICE INVENTORY, REDUCE EXPENSES, REVIEW CURRENT PRICING AND ADJUST PURCHASING STRATEGIES IF NEEDED.· CONTROL OPERATIONS BY DEVELOPING EFFECTIVE POLICIES, CREATING HIGH STANDARDS AND WORKING TO MAKE ADJUSTMENTS WHEN APPROPRIATE.

· ENSURE AN OUTSTANDING DINING EXPERIENCE BY REGULATING PRESENTATION, TASTE, SERVICE AND ATMOSPHERE FOR ALL GUESTS; DEVELOP WAYS TO CULTIVATE A REGULAR CUSTOMER POOL.

·SUPERVISE A TEAM OF EMPLOYEES; WORK TO CREATE A COHESIVE UNIT OF PEOPLE WHO EFFECTIVELY COMMUNICATE; CREATE A HIRING PROCESS FOR KEY STAFF THAT ENSURES QUALIFIED PEOPLE ARE SELECTED, TRAINED AND RETAINED THROUGH TOP RECRUITING PRACTICES; CONSIDER ACTIONS OF EMPLOYEES IN VARIOUS SITUATIONS THAT DEEM REWARDING OR DISCIPLINARY ACTION.

· FOLLOW ALL APPROPRIATE HEALTH CODE AND LOCAL JURISDICTION FOOD HANDLING REQUIREMENTS; MAINTAIN FOOD SAFETY CERTIFICATIONS, AND MODEL EXEMPLARY FOOD HEALTH SAFETY PRACTICES TO EMPLOYEES.

· CREATE A PROFESSIONAL ATMOSPHERE THAT SUSTAINS TOP EMPLOYEE SAFETY STANDARDS AND PROVIDES GUIDELINES TO PERSONNEL TO ELIMINATE HAZARDS AND DANGERS IN THE WORKPLACE.

· LOOK FOR NEW AND INNOVATIVE SOLUTIONS TO PROBLEMS IN THE RESTAURANT INDUSTRY; USE TECHNOLOGY AND SOCIAL MEDIA TO DEVELOP NEW WAYS TO ENGAGE WITH CUSTOMERS; THINK; BEYOND WHAT HAS ALREADY BEEN DONE TO CREATE AN EVEN MORE PRODUCTIVE ESTABLISHMENT.

· LEAD THE RESTAURANT TO ACHIEVE NEW AND GREATER GOALS IN ORDER TO STAND ABOVE THE COMPETITION WITHIN THE INDUSTRY.

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours

· CREATE A COMPREHENSIVE BUSINESS PLAN FOR THE RESTAURANT THAT CONSIDERS THE MARKET, LOCAL COMPETITORS, SALES REVENUE AND EXPENSES.

·PREPARE AN ACCURATE PORTRAYAL OF THE FINANCES OF THE RESTAURANT, INCLUDING BANK ACCOUNTS, SPENDING, CHECK PRICING GOALS AND FOOD COSTS.

·DEVELOP STRATEGIES TO ENTICE CUSTOMERS, INCLUDING MARKETING PLANS, ADVERTISING CAMPAIGNS, COMMUNITY OUTREACH PROGRAMS AND RESEARCH.

·ANALYZE THE RESTAURANT BUDGET WITH PERSONNEL TO FIND AND PRICE INVENTORY, REDUCE EXPENSES, REVIEW CURRENT PRICING AND ADJUST PURCHASING STRATEGIES IF NEEDED.· CONTROL OPERATIONS BY DEVELOPING EFFECTIVE POLICIES, CREATING HIGH STANDARDS AND WORKING TO MAKE ADJUSTMENTS WHEN APPROPRIATE.

· ENSURE AN OUTSTANDING DINING EXPERIENCE BY REGULATING PRESENTATION, TASTE, SERVICE AND ATMOSPHERE FOR ALL GUESTS; DEVELOP WAYS TO CULTIVATE A REGULAR CUSTOMER POOL.

·SUPERVISE A TEAM OF EMPLOYEES; WORK TO CREATE A COHESIVE UNIT OF PEOPLE WHO EFFECTIVELY COMMUNICATE; CREATE A HIRING PROCESS FOR KEY STAFF THAT ENSURES QUALIFIED PEOPLE ARE SELECTED, TRAINED AND RETAINED THROUGH TOP RECRUITING PRACTICES; CONSIDER ACTIONS OF EMPLOYEES IN VARIOUS SITUATIONS THAT DEEM REWARDING OR DISCIPLINARY ACTION.

· FOLLOW ALL APPROPRIATE HEALTH CODE AND LOCAL JURISDICTION FOOD HANDLING REQUIREMENTS; MAINTAIN FOOD SAFETY CERTIFICATIONS, AND MODEL EXEMPLARY FOOD HEALTH SAFETY PRACTICES TO EMPLOYEES.

· CREATE A PROFESSIONAL ATMOSPHERE THAT SUSTAINS TOP EMPLOYEE SAFETY STANDARDS AND PROVIDES GUIDELINES TO PERSONNEL TO ELIMINATE HAZARDS AND DANGERS IN THE WORKPLACE.

· LOOK FOR NEW AND INNOVATIVE SOLUTIONS TO PROBLEMS IN THE RESTAURANT INDUSTRY; USE TECHNOLOGY AND SOCIAL MEDIA TO DEVELOP NEW WAYS TO ENGAGE WITH CUSTOMERS; THINK; BEYOND WHAT HAS ALREADY BEEN DONE TO CREATE AN EVEN MORE PRODUCTIVE ESTABLISHMENT.

· LEAD THE RESTAURANT TO ACHIEVE NEW AND GREATER GOALS IN ORDER TO STAND ABOVE THE COMPETITION WITHIN THE INDUSTRY.

Assistant Key Account Manager / Key Account Manager | FMCG | Boon Lay

Mon-Fri 9AM – 6PM

Location: Chin Bee Crescent (Boon Lay MRT)

Basic $4000 to $5000 + quarterly incentive + car allowance $700 / per claim basis or a fixed allowance if person possess a car + Mobile allowance $80, Gross $6k to 7k

Your primary focus will be on building and maintaining strong relationships with customers, identifying new business opportunities, and achieving sales targets. You will play a crucial role in understanding market trends, promoting the brand, and ensuring customer satisfaction.

Requirements

At least diploma + Proven experience in FMCG food sales or a related field.

Responsibilities:

1) Achievement of Sales and margin

• Develop and implement effective sales strategies to achieve and exceed sales targets.
• Identify and pursue new business opportunities within the assigned territory or market
• segment.
• Build and maintain strong relationships with new and existing clients, addressing their needs,
• and ensuring customer satisfaction.
• Conduct market research to stay informed about industry trends, competitor activities, and
• consumer preferences.

2) Customer Relationship Management

• Cultivate and maintain long-term relationships with key accounts and customers
• Address customer inquiries and concerns promptly and professionally.
• Collaborate with internal teams, such as marketing and logistics, to ensure smooth order processing and delivery.
• Ensure prompt payment collection

3) Sales Reporting

• Prepare regular sales reports, including sales forecasts, pipeline updates, and market
• intelligence.
• Present findings and recommendations to management to drive informed decision-making.

4) Collaborate with the marketing team to develop and implement marketing campaigns that align with sales objectives.

5) Represent company professionally with customers and vendors while conducting business

according to the values of a world class organization.

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours

· CREATE A COMPREHENSIVE BUSINESS PLAN FOR THE RESTAURANT THAT CONSIDERS THE MARKET, LOCAL COMPETITORS, SALES REVENUE AND EXPENSES.

·PREPARE AN ACCURATE PORTRAYAL OF THE FINANCES OF THE RESTAURANT, INCLUDING BANK ACCOUNTS, SPENDING, CHECK PRICING GOALS AND FOOD COSTS.

·DEVELOP STRATEGIES TO ENTICE CUSTOMERS, INCLUDING MARKETING PLANS, ADVERTISING CAMPAIGNS, COMMUNITY OUTREACH PROGRAMS AND RESEARCH.

·ANALYZE THE RESTAURANT BUDGET WITH PERSONNEL TO FIND AND PRICE INVENTORY, REDUCE EXPENSES, REVIEW CURRENT PRICING AND ADJUST PURCHASING STRATEGIES IF NEEDED.· CONTROL OPERATIONS BY DEVELOPING EFFECTIVE POLICIES, CREATING HIGH STANDARDS AND WORKING TO MAKE ADJUSTMENTS WHEN APPROPRIATE.

· ENSURE AN OUTSTANDING DINING EXPERIENCE BY REGULATING PRESENTATION, TASTE, SERVICE AND ATMOSPHERE FOR ALL GUESTS; DEVELOP WAYS TO CULTIVATE A REGULAR CUSTOMER POOL.

·SUPERVISE A TEAM OF EMPLOYEES; WORK TO CREATE A COHESIVE UNIT OF PEOPLE WHO EFFECTIVELY COMMUNICATE; CREATE A HIRING PROCESS FOR KEY STAFF THAT ENSURES QUALIFIED PEOPLE ARE SELECTED, TRAINED AND RETAINED THROUGH TOP RECRUITING PRACTICES; CONSIDER ACTIONS OF EMPLOYEES IN VARIOUS SITUATIONS THAT DEEM REWARDING OR DISCIPLINARY ACTION.

· FOLLOW ALL APPROPRIATE HEALTH CODE AND LOCAL JURISDICTION FOOD HANDLING REQUIREMENTS; MAINTAIN FOOD SAFETY CERTIFICATIONS, AND MODEL EXEMPLARY FOOD HEALTH SAFETY PRACTICES TO EMPLOYEES.

· CREATE A PROFESSIONAL ATMOSPHERE THAT SUSTAINS TOP EMPLOYEE SAFETY STANDARDS AND PROVIDES GUIDELINES TO PERSONNEL TO ELIMINATE HAZARDS AND DANGERS IN THE WORKPLACE.

· LOOK FOR NEW AND INNOVATIVE SOLUTIONS TO PROBLEMS IN THE RESTAURANT INDUSTRY; USE TECHNOLOGY AND SOCIAL MEDIA TO DEVELOP NEW WAYS TO ENGAGE WITH CUSTOMERS; THINK; BEYOND WHAT HAS ALREADY BEEN DONE TO CREATE AN EVEN MORE PRODUCTIVE ESTABLISHMENT.

· LEAD THE RESTAURANT TO ACHIEVE NEW AND GREATER GOALS IN ORDER TO STAND ABOVE THE COMPETITION WITHIN THE INDUSTRY.

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Job Description:

• Serve as the point of contact for clients and communicate with them by phone and email to respond to questions and requests. Answer client questions about property facilities/services.
• Generating reports, preparing proposals, coordinating with clients & suppliers.
• Prepare sales-related documents throughout the sales process (e.g., proposals, contracts, banquet event orders, CVGR letters).
• Gather materials and assemble information packages (e.g. brochures, promotional materials, sales demo kit, welcome kit, souvenir etc.).
• Assist the sales team by managing schedules, filing important documents and communicating relevant information. Arrange and co-ordinate meetings, events and any appointments.
• Record, transcribe and distribute minutes of meetings.
• Meets with clients in the absence of the Director of Sales or Sales Managers; perform hotel site tours with potential clients.
• Print Daily Sales reports for each sales manager and submit to the Director of Sales.
• Print Sales manager productivity reports for each sales manager and submit to the Director of Sales.
• Ensures all documents produced by the Sales Department (i.e. contracts, rooming lists, proposals) are completed accurately and on time.
• Respond to complaints from customers and give after-sales support when requested.
• Ensure the adequacy of sales-related equipment or materials are available at all times.
• Other duties as assigned by the Director or the management.

Job Requirements

• Min GCE 'O' Levels
• Candidate with relevant experience working in a hotel, clerical or sales will be added an advantage.
• Entry level candidates are welcome to apply, training will be provided
• Good computer skills and excellent customer service skills.
• Friendly, customer centric and able to work in a team environment.
• Proficient in the use of Microsoft Office (Word, Excel, PowerPoint)
• Short notice or immediate available will be added an advantage.

As a Kitchen Assistant at our F&B store, you will play a vital role in supporting the kitchen operations and ensuring the smooth functioning of food preparation activities. Your primary responsibility will be to assist the chefs and kitchen staff in various tasks to maintain cleanliness, organization, and efficiency in the kitchen area. You will be responsible for basic food preparation, cleaning kitchen equipment and utensils, and maintaining a sanitary and safe working environment. Your attention to detail and ability to work collaboratively with the kitchen team will contribute to delivering high-quality food products and exceptional customer satisfaction.

Scope of Work

• Assist in basic food preparation tasks, such as chopping vegetables, portioning ingredients, and assembling food items according to recipes and instructions provided by chefs.

• Maintain cleanliness and sanitation standards in the kitchen area, including washing dishes, cleaning kitchen surfaces, and sanitizing equipment and utensils.

• Support kitchen staff during peak hours by replenishing supplies, assisting in food assembly, and ensuring timely delivery of food orders. • Dispose of kitchen waste and manage recycling and waste disposal procedures in compliance with health and safety regulations.

• Follow food safety guidelines and proper hygiene practices to prevent food contamination and ensure food quality.

• Collaborate with kitchen team members to communicate food preparation requirements, inventory needs, and any issues or concerns related to kitchen operations.

• Adhere to standard operating procedures (SOPs) and guidelines provided by management for kitchen tasks and duties.

• Assist in receiving and storing food deliveries, checking for quality and freshness, and organizing inventory in designated storage areas.

• Participate in training sessions and workshops to enhance your culinary skills, knowledge of food safety practices, and understanding of menu items.

• Perform other duties as assigned by kitchen supervisors or management to support overall kitchen operations and maintain a clean and efficient workspace

Job Descriptions:

• Regularly perform checks on food safety, hygiene, quality, processes, and adherence to Halal requirements in production, supply chain, and logistics.
• Prepare and manage documentation related to food safety, hygiene, quality, and processes.
• Conduct daily site walks throughout the facility.
• Check retention samples regularly.
• Collaborate with the microbiological laboratory for sample collection and lab reports.
• Ensure timely follow-up with Procurement on investigations and corrective actions concerning raw material complaints or customer feedback.
• Assist in internal audits and support external audits
• Prepare and liaise with warehouse team on export procedures e.g. placement of temperature data logger device.
• Perform basic troubleshoot and liaise with external vendors for routine servicing and issue follow up
• Provide support to customers’ request / feedback e.g. questionnaire, product specification, shelf life lab test reports.
• Preparation of training materials e.g. photos, attendance sheet, assessment.
• Coordination with HODs on training schedule.
• Any other duties assigned by QA manager

Job Requirements:

• Candidate must hold at least a Diploma, Advanced/Higher/Graduate Diploma in Food & Beverage Services Management, Food Technology/Nutrition/Dietetics, or equivalent.
• Required skills: Computer Literacy, MS Excel, MS Word.
• A minimum of 1 year of working experience in the related field is necessary for this position.
• Relevant experience in the Food & Beverage industry is advantageous.

· Handle overall Outlet kitchen operation, ensuring both smooth and prompt service to guests at all times.

· Prepare daily food requisitions.

· Works in all areas of food preparation, as and when directed.

· Planning, organizing and supervising all sections the kitchen.

· Demonstrate and maintain at all times a professional behavior and positive attitude

· Set up workstations with all needed ingredients and cooking equipment

· Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)

· Cook food in various utensils or grillers

· Check food while cooking to stir or turn

· Ensure great presentation by dressing dishes before they are served

· Keep a sanitized and orderly environment in the kitchen

· Ensure all food and other items are stored properly

· Check quality of ingredients

· Monitor stock and place orders when there are shortage

We are looking for good in cooking Indian food (South Indian, North Indian) and skilled Cook to prepare delicious meals according to menu. The cook dishes that will delight our customers with their taste and timely delivery. An excellent cook must be able to follow instructions in cooking and delivering well-prepared meals. They must be deft in moving around the kitchen and apt in multi-tasking. Experience in using various ingredients and cooking techniques is also important.

The goal is to help preserve and enhance our reputation so we can expand our clientele.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Deliver excellent customer service experiences, assist in inquiries and requests in a timely and professional manner
Work closely with inter departments and partners to ensure high quality and timely expedition of customers' inquiries and/or requests
Contribute ideas to better serve the customers and improve efficiency and productivity
Involve in service quality initiatives to facilitate service culture development in BELLS
Handle collection of payments and all centre related administrative duties
Requirements:

Minimum GCE N/O level or equivalent
At least 1 year(s) of relevant experience preferably
Willing to work on weekends (Shift work required)
Dynamic individual with service aptitude, passion for service delivery and a proactive approach
Strong written and oral communication skills, analytical, administrative and interpersonal skills
A strong team player with positive work attitude and committed to work duties to maintain and exceed the expected service level where required
Ability to function effectively and multi-task in a fast-pace, dynamic environment
Willing to broaden and develop individual's skill sets and competencies to align with organisation's goals to adapt to transitions and disruptions

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

he Senior Cook takes account of stock levels and prepares the station before the start of each service. He/She manages food preparations and processes by food stations. He/She ensures that appropriate standards and hygiene are adhered to. He/She prepares and cooks a variety of foods and ensures that it is ready at the right time, in the right order. He/She ensures that utensils and work areas are clean and ready for the next shift. He/She manages the development and supervision of junior kitchen staff.

• Demonstrate advanced Asian preparation and techniques.
• Demonstrate sous vide method (of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment).
• Establish relationships for customer confidence.
• Facilitate effective communication and engagement at the workplace.
• Facilitate effective work teams.
• Grind wet flour.
• Identify meat and seafood, and their fabrication and utilisation in culinary.
• Maintain workplace safety and health policies and procedures.
• Manage productivity improvement.
• Prepare Indian rice dishes.
• Prepare basic Chinese dessert.
• Prepare basic Malay desserts.
• Prepare pre-mix, frozen and bake-off products.
• Solve problems and make decisions at supervisory level.
• Supervise quality procedures.
• Understand Asian food culture and techniques.

A Restaurant Manager leads all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Restaurant manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

Responsibilities

· Coordinate daily Front of the House and Back of the House restaurant operations.

· Deliver superior service and maximize customer satisfaction.

· Respond efficiently and accurately to customer complaints.

· Regularly review product quality and research new vendors.

· Organize and supervise shifts.

· Appraise staff performance and provide feedback to improve productivity.

· Estimate future needs for goods, kitchen utensils and cleaning products.

· Ensure compliance with sanitation and safety regulations.

· Manage restaurant’s good image and suggest ways to improve it.

· Control operational costs and identify measures to cut waste.

· Create detailed reports on weekly, monthly and annual revenues and expenses.

· Promote the brand in the local community through word-of-mouth and restaurant events.

· Recommend ways to reach a broader audience (e.g. discounts and social media ads).

· Train new and current employees on proper customer service practices.

· Implement policies and protocols that will maintain future restaurant operations

Minimum Qualifications

· Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role.

· Proven customer service experience as a manager.

· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff.

· Strong leadership, motivational and people skills.

· Acute financial management skills.