Responsibilities include:

• Assist the Executive Chef in managing the kitchens operations
• Ensure consistent food preparation and production
• Cook assigned dishes according to the menu
• Keep kitchen area and equipment clean and sanitized
• Follow food safety regulations set by the company, clients, and government
• Perform any other assigned duties and stay updated on new recipes and work methods

Requirements:

• Have 2-3 years of related work experience
• Able to adapt and work well in a team
• Demonstrate a positive and professional attitude at all times

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Ivan Lim | EA Personnel No.: R1109856

Responsibilities

• Familiar with the full menu and lead the team to prepare and cook food items.
• Responsible for serving food to guests according to service procedures.
• Maintain quality of products and/or ingredients.
• Monitor the consistency of food quality levels.
• Ensure all kitchen equipment and tools are used safely, correctly and always kept in good working condition.
• Ensure storage of ingredients and food items and preparation/storage of food is according to food safety standards.
• Maintaining food quality, kitchen hygiene and personal hygiene.

Requirements

• Willing to work in different shifts including weekends and public holidays.
• Able to work in a fast-paced environment.
• Great interpersonal and communication skills.
• Positive attitude and good hygiene.

Marketing Assistant Manager Job Description

Our company is looking to hire a marketing assistant who will be working closely with our marketing team to develop and implement marketing plans and strategies for our brands. As a successful hire, you will be tasked with helping identify marketing trends and opportunities for growth, as well as creating marketing materials such as white papers and case studies. You will be giving presentations about our ongoing campaigns and provide administrative support to our marketing and sales teams.

To be chosen for this role, you must have a bachelor's degree in marketing, business, or a related field. Prior work experience in administration, sales, or marketing is a plus. Effective written and verbal communication skills and a high level of attention to detail are both important keys to success in this role.

Marketing Assistant Manager Responsibilities:

• Collaborating with the marketing manager, internal teams, clients and partners on marketing strategy.
• Helping identify marketing trends and key opportunities for innovation.
• Learning and working with various types of software for digital marketing.
• Working closely with sales and marketing department.
• Creating marketing materials such as white papers, case studies, and presentations.
• Giving presentations.
• Maintaining a marketing database.
• Providing administrative support to the marketing and sales team.
• Preparing, formatting and editing a range of documents.
• Understanding company product and brand.
• General office duties.
• Creating and interpreting a variety of reports.
• Organizing market research.
• Analyzing questionnaires and other forms of feedback.
• Updating social media accounts.
• Perform any other duties assigned by the director.

Marketing Assistant Manager Requirements:

• Bachelor’s degree in marketing, business or related field.
• Administration or sales and marketing assistant experience.
• Effective written and verbal communication skills.
• A high level of attention to detail.
• Ability to work effectively within a team and independently.
• Experience using computers for a variety of tasks.
• Competency in Microsoft applications including Word, Excel, and Outlook.
• Good organization skills.
• Related job and internship experience.
• Digital marketing experience.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Job Responsibilities

• To prepare, cook and serve a variety of items in accordance with specific menus.
• To assist Sous Chef to develop new dishes and menus.
• To understand food cost concept and how these impact profitability of the restaurant.
• To assist with inventory and managing of supplies and perform quality checks upon delivery of food items.
• To adhere to safety and cleanliness standard in accordance to Singapore Food Agency (SFA).
• To ensure quality control and presentation of all food items.
• To ensure proper handling and storage of all food items in accordance with restaurant standards and regulations.
• To conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu.
• To oversee the implementation of processes and guidelines in Kitchen Operations.
• To train & develop kitchen staff in the preparation of all meals to the highest quality standards.
• To manage quality and level of kitchen inventory.
• To investigate causes and reasons for customer complaints pertaining to food quality.
• Any other duties as assigned by Sous Chef or Outlet Manager, including performing Steward duties.

Job Requirements

• Minimum possess a Professional Certificate/NITEC.
• At least 2-3 years of relevant work experiences.
• Possess a valid Food and Hygiene Certificate.
• Customer-service oriented personality
• Proactive, friendly and pleasant characteristics
• Able to communicate skills and team player.
• Cheerful and self-motivated with positive working attitude.
• Singaporeans and PRs preferred.

Please note our establishments serve pork.

Job Description

We are looking for an experienced and qualified Senior Cook to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

· Check freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation workers

· Develop recipes and determine how to present the food

· Plan menus and ensure uniform serving sizes and quality of meals

· Inspect supplies, equipment, and work areas for cleanliness and functionality

· Control and direct the food preparation process and any other relative activities

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

· Approve and “polish” dishes before they reach the customer

· Plan orders of equipment or ingredients according to identified shortages

Requirements

· Proven min 2 years to 5 years experience as a cook

· Exceptional proven ability of kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook north Indian food.

What we can offer

• Incentive scheme 4%, 8%, 12% monthly based on sales target (applicable after 3 months confirmation)
• Working at our beautiful waterfront restaurant nestled in Sentosa Cove. Our view of million-dollar yachts from One Degree Marina is akin to the harbours of Australia for a truly "overseas" atmosphere

Job Description

Key Responsibilities:

• Greeting guests as they arrive at the restaurant and seating them at their table
• Managing the restaurant's reservation system and taking phone calls to book tables
• Ensuring that the dining room is clean and well-presented at all times, with all tables set and ready for guests
• Managing the flow of guests in and out of the restaurant, ensuring that waitstaff can provide efficient service
• Assisting with the management of the restaurant's waitlist, communicating wait times to guests
• Assisting with general restaurant operations as needed, including bussing tables and assisting with cleaning and sanitising

Requirements:

• 1+ years of experience as a Hostess or similar role in a fast-paced restaurant environment
• Excellent interpersonal and communication skills, with the ability to provide warm and friendly service to guests
• Ability to multitask and prioritise tasks in a fast-paced environment, with strong attention to detail
• A friendly and professional demeanour, with the ability to remain calm and composed in a busy restaurant environment
• Basic computer skills, with experience using reservation systems

Job Description:

• To prepare, cook and serve a variety of items in accordance with specific menus.
• To assist Sous Chef to develop new dishes and menus.
• To understand food cost concept and how these impact profitability of the restaurant.
• To assist with inventory and managing of supplies and perform quality checks upon delivery of food items.
• To adhere to safety and cleanliness standard in accordance to Singapore Food Agency (SFA).
• To ensure quality control and presentation of all food items.
• To ensure proper handling and storage of all food items in accordance with restaurant standards and regulations.
• To conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu.
• To oversee the implementation of processes and guidelines in Kitchen Operations.
• To train & develop kitchen staff in the preparation of all meals to the highest quality standards.
• To manage quality and level of kitchen inventory.
• Toinvestigate causes and reasons for customer complaints pertaining to food quality.
• Any other duties as assigned by Sous Chef or Outlet Manager, including performing Steward duties.

Job Requirements

• Minimum possess a Professional Certificate/NITEC.
• At least 2-3 years of relevant work experience
• Possess a valid Food and Hygiene Certificate
• Customer-service oriented
• Proactive, friendly and pleasant characteristics
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude
• Singaporeans/ PRs preferred

Please note that our establishments serve pork.

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Working Location : Pulau Bukom

Working Days : 6 days work week

Working Hours: 7am to 4pm / 8am to 5pm

Salary : Up to $2500

Job Scope : cashier, serving of food, packing of food, cut fruits

For interested applicants, kindly click "apply"

EA Personnel Name: Melody Sim
EA Personnel No: R2095899
EA License No: 16C8443

Responsibilities:

• Assist in preparing and cooking complex dishes, ensuring quality and presentation meet standards.
• Help maintain kitchen cleanliness, following strict hygiene protocols.
• Contribute to menu development with innovative ideas.
• Monitor stock and assist in ordering supplies.
• Guide less experienced kitchen staff, sharing knowledge and techniques.
• Ensure compliance with all health and safety regulations in the kitchen.

Requirements:

• Proven experience in a professional kitchen, ideally as a cook or in a similar role.
• Strong foundation in cooking techniques and food safety.
• Teamwork skills, with the ability to support and learn from colleagues.
• Ability to work efficiently under pressure in a fast-paced environment.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Ivan Lim | EA Personnel No.: R1109856

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities.
• Key responsibilities such as to work according to the menu specifications.
• Prepare the daily mis-en-place and food productions (Cold / Western Kitchen)
• Keep up to date with the new products and recipes.
• Practice cleanliness, wastage and cost control well.
• Any other ad-hoc duties as assigned.

Requirements:

• Possess Diploma or relevant professional qualifications.
• Able to work independently & a good team player.
• Entry level candidates may be considered for the Management Trainee position.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans are welcome to apply.
• Good interpersonal and communication skills.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 31 MARCH 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

The Coconut Club was born out of a desire to bring people together over the best possible plate of Nasi Lemak. We pride ourselves on nurturing an inclusive culture—inspired by the essence of the Kampong spirit—that informs our values and actions, both as individuals and as a team. We encourage our guests to come as they are, so we embrace warmth and intentionality in our service.

As a Chef de Partie, you’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

What we’re looking for:

• Minimum of 2 years of culinary experience, but we are happy to train and develop more junior cooks with less experience
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• High standards of health and safety including personal hygiene
• Working in every area of the kitchen
• Able to perform basic task of food preparation and organisation of the kitchen

What can you expect:

• 5 day work week
• Join a dynamic, young and fun loving service team
• Excellent team culture and a defined career growth plan to develop yourself

Benefits:

• Monthly Sales Incentive
• Employee Dining Discounts across the Group
• Medical and Insurance Coverage
• Celebrating Milestones

Business Development Assistant Manager Job brief

We are looking for an ambitious and energetic Assistant Business Development Manager to help us expand our clientele. You will be the front of the company and will have the dedication to create and apply an effective sales strategy. The goal is to drive sustainable financial growth through boosting sales and forging strong relationships with clients.

Business Development Assistant Manager Responsibilities

· Develop a growth strategy focused both on financial gain and customer satisfaction

· Conduct research to identify new markets and customer needs

· Arrange business meetings with prospective clients

· Promote the company’s products/services addressing or predicting clients’ objectives

· Prepare sales contracts ensuring adherence to law-established rules and guidelines

· Keep records of sales, revenue, invoices etc.

· Provide trustworthy feedback and after-sales support

· Build long-term relationships with new and existing customers

· Develop entry level staff into valuable salespeople

· Developing growth strategies and plans

· Managing and retaining relationships with existing clients

· Increasing client base

· Having an in-depth knowledge of business products and value proposition

· Writing business proposals

· Negotiating with stakeholders

· Identifying and mapping business strengths and customer needs

· Researching business opportunities and viable income streams

· Following industry trends locally and internationally

· Drafting and reviewing contracts

· Reporting on successes and areas needing improvements

· Contacting potential clients to establish rapport and arrange meetings.

· Planning and overseeing new marketing initiatives.

· Researching organizations and individuals to find new opportunities.

· Increasing the value of current customers while attracting new ones.

· Finding and developing new markets and improving sales.

· Attending conferences, meetings, and industry events.

· Developing quotes and proposals for clients.

· Developing goals for the development team and business growth and ensuring they are met.

· Training personnel and helping team members develop their skills.

Business Development Assistant Manager Requirements

· Proven working experience as a business development manager, sales executive or a

· relevant role

· Experience in sales, marketing or related fields.

· Strong communication skills and IT fluency.

· Ability to manage multi-task.

· Excellent organizational skills.

· Ability to flourish with minimal guidance, be proactive, and handle uncertainty.

· Proficient in Word, Excel, Outlook, and PowerPoint.

· Comfortable using a computer for various tasks.

· Time management and planning skills

· The ability to work under pressure.

· Availability to work within opening hours (e.g. evenings, holidays, weekends).

Job description:

1) Managing and organizing daily restaurant operations to ensure smooth operations .

2) Planning of promotions and discount.

3)Costing and budgeting for restaurant profitability.

4)Weekly staff training on service and product knowledge

5)Handle cusomters reuquest and complains

6) Must have wine knowledge in french wine

Requirement :

1)Degree in management or equivalent

2)At least 4 years of restaurant management experience

JOB SUMMARY

Directly responsible to the Banquet Manager for the performance of all hourly banquet food and beverage servers and is the personal representative of all Singapore Marriott Tang Plaza Hotel to banquet guests. As such, is expected to coordinate all aspects of room or facilities set-up and food and beverage service so that all efforts are directed towards guest satisfaction, the achievement / maintenance of Division Catering Standards and profit maximization.

Also responsible for adhering to all guest contact activities in a cordial, efficient and professional manner at all times. To ensure a safe working environment and where necessary make repair orders with follow-up. To maintain a positive attitude towards the Hotel and the job being performed. To also maintain a cooperative, team-like attitude in working with supervisors and fellow employees to help achieve our common goals of maximizing guest satisfaction and profit margins.

To also cooperate with Banquet Manager to carry out and conduct training for service staff and at all times to represent the Hotel in accordance to company standards of dressing, grooming and hygiene. To contribute to a positive Associate Engagement Survey departmental result by being proactive in all aspects of departmental and interdepartmental issues. To report punctually for work.

DUTIES AND RESPONSIBILITIES

1. Attends daily BEO meeting and discusses plan of actions for same and next day with Director of Banquet Operations.
2. Ensure that the department complies with Catering Standard Operation Procedure.
3. Review menu or service (BEO) with Catering Managers and Banquet Chef on a daily basis.
4. Communicates any additional set-up requirements with staff.
5. Coordinates all food requirements with the Kitchen, including accurate counts for preparation and plating.
6. Coordinates all liquor requirements with the Beverage Controller and Banquet Bar Captain.
7. Assigns work / functions to Service Staff and Captains.
8. Maintains up-to-date details on banquet functions and communicate changes to Service staff.
9. Coordinates with Event Organizers to ensure smooth operations
10. Responsible for any ongoing training of captains and waiters which is necessary to maintain our standards of service and profit margins.
11. Responsible for labour costs of all service employees, therefore supervises the scheduling of permanent and part-time employees and review schedules in terms of coverage and adherence to budget guidelines.
12. Communicates with Catering Managers and Coordinators in obtaining menu guarantees and guests’ comments.
13. Directly supervises the work of banquet captains and personally observe the performance of service personnel.
14. Supervises Service personnel to follow Energy Conservation and Accident / Security guidelines for all associates departmental and interdepartmental.
15. Responsible for setting all types of equipment including Buffet Tables and decoration by always improving Department standards.
16. Prepare and close function checks including guest signed banquet check and Beverage Requisition Form for the particular function.
17. Responsible for excellent service standards and maintaining Event Satisfaction Survey to meet the hotel’s goal
18. Follows Banquet micros checks procedures
19. Gets accurate head count after guests seating and communicate to involve departments.
20. Notifies Banquet Manager of any shortages in regards of equipment or personnel.
21. Checks all function rooms are completely set-up for next functions or as assigned by another captain or Banquet Manager before sign off for the day
22. In absence of Banquet Manager, perform his duties.
23. Responsible for checking and maintaining the casual staff grooming standards
24. Cash/Bank Handling

• Process all payment methods in accordance with Accounting procedures and policies.
• Follow property control audit standards and cash handling procedures (e.g., blind drops).
• Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
• Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
• Transport bank to/from assigned workstation, following security procedures.
• Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.
• To ensure and follow established procedures and compliance as per LSOP guidelines

25.Other duties as assigned by Director of Banquet Operations or Banquet Manager.

JOB REQUIREMENTS

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent
• Able to cope in a face paced environment
• Good team player and team builder

We regret that only shortlisted applicants will be notified.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• To ensure all equipments functioning satisfactorily and safely.
• To maintain repairs for all electrical systems.
• To inspect and maintain all air-conditioning/ventilation equipments.
• To inspect and maintain the plumbing/sanitary systems.
• To perform other duties as directed by the Maintenance Supervisor.

Requirements:

• Due to quota unavailability, this position is applicable to Singaporeans only.
• Possess at least NTC 3, NITEC in Electrical or Mechanical Trade Certificate.
• At least 1-2 year experience in a similar capacity in the Hospitality industry.
• Able to work on 6 days, 3 rotating shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 31 March 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience:

1. Hardworking, motivated, serious, team player and passionate about food, beverage and

service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

Important note:

Must have knowledge of Bangladeshi Food and Menu.

JOB SUMMARY

He / She will be responsible for supervising, coaching and co-ordinating activities of the food Servers as well as looking into the comfort and dining experience of guests. He / She will also handle guests’ complaints during the absence of the manager.

DUTIES AND RESPONSIBILITIES

1. Open and close shift in accordance with the manager’s checklists.

2. Train, maintain and enforce all Marriott service standards through the use of used records, menus and appropriate training and reference materials.

3. Supervise and coach all associates in accordance to Marriott training programme.

4. To ensure enough staffing for the operation in all outlets.

5. To ensure smooth operation in all areas.

6. To ensure proper cashiering and billing procedures are adhered to.

7. To help the assistant manager in generating all necessary micros reports for outlets.

8. To supervise closing checklist for bartenders.

9. To conduct opening inventory and closing inventory of wines.

10. To ensure accuracy of associates’ float money stored in safe deposit box.

11. Check and oversee cashiers’ closing duties and ensure accuracy.

12. Ensure efficient scheduling and represent the outlets for all day to day operations.

13. Responsible for updating Leaves / PH / MC of all associates daily.

14. To conduct 15 minutes training to all associates on a daily basis.

15. Maintain all S.O.P. and L.S.O.P.

16. To conduct a proactive preventive maintenance inspection on a monthly basis.

17. Promote inter-departmental relations through candid communications channels.

18. To keep manager informed should there be a shortage of manpower. To carry out instructions effectively, monitor the staff progress and to pass any information regarding the operations to the manager at all times.

19. To be always on the floor during operation hours, to assist the hostess in seating the guests whenever required and to check on guest satisfaction on a regular basis.

20. To take charge of assignment planning and schedule associates for their meal breaks.

21. Check on the cleanliness of the restaurant area and side stations and to do weekly inspection with the manager.

22. Understand and teach empowerment principles to ensure guests’ satisfaction.

23. To LEAD BY EXAMPLE and have a “hands on”approach to motivate our associates to excel.

24. Maintain fair consistent counselling and/or disciplinary procedures in accordance with Marriott Guarantee Fair treatment.

25. Monitor hours, staff overtime on a daily basis for restaurants as it relates to sales and profits.

26. Don’t expect, inspect.

27. Be an aggressive Team player and have always “CAN DO ATTITUDE”

28. Cash/Bank Handling:

- Process all payment methods in accordance with Accounting procedures and
policies.

- Follow property control audit standards and cash handling procedures (e.g., blind drops).

- Count bank at end of shift, complete designated cashier reports, resolve any
discrepancies, drop off receipts, and secure bank.

- Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.

- Transport bank to/from assigned workstation, following security procedures.

- Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.

29. Any other duties as may be assigned from time to time.

JOB REQUIREMENT

• Minimum GCE 'O' levels and/or Diploma in Hotel Management
• Good interpersonal and communication skills
• Meticulous and attentive to details

We regret that only shortlisted applicants will be notified.

Job Description & Requirements

• Cook and plate food items accurately to specifications.
• Monitor and complete the par level of placement and food items after each meal period.
• Ensure areas of responsibility are clean, tidy, and organized.
• Ensure proper hygiene practices and proper storage methods are always followed.
• Assist in daily purchasing and receiving of goods.
• Assist in monthly inventory counts and recording of food wastages.
• To perform other duties as and when required and assigned by immediate supervisors or management representatives.

Requirement:

• Preferably 'N' level with a minimum of 2–3 years relevant experience
• Strong communication and interpersonal skills.
• Willing to work 6 days rotating shift, on weekends and public holidays.
• Good communication Skills

JOB SUMMARY

Responsible for the smooth operation at the F&B outlets daily by carrying out all job tasks effectively and efficiently. To provide delightful dinning experience for guests through delivering excellent service.

DUTIES AND RESPONSIBILITIES

1. Perform all restaurant operation activities during designated shift
2. Ensure all mis-en-place are done properly and timely.
3. Check cleanliness of restaurant area and ensure sufficient stock of condiments at all times
4. Possess good food & beverage knowledge and perform upselling constantly through active recommendation or suggestive selling during order taking.
5. Perform cashiering and adhere to all procedures.
6. Ensure proper table setting according to order and all standard condiments are present on the table.
7. Maintain good guests and associates relations.
8. Attend daily roll call / 15 minutes training.
9. Anticipate guests’ needs and know regular guests’ special requirements/preferences; follow up with guests constantly for any additional order or request.
10. Adhere to all S.O.P and L.S.O.P. at all times
11. Perform proper handling and taking over of shifts.
12. Promote good inter-departmental relations through open communication.
13. Follow the 5 golden rules strictly:

• Practice Marriott Principles of Hospitality.
• Practice upselling through suggestive selling or recommendation.
• Repeat the orders taken
• Key in micros.
• Check to ensure orders are served correctly and promptly.

14. Understand and practise empowerment principles to ensure guest satisfaction.

15. Be an aggressive team player and possess a ”CAN DO ATTITUDE”

16. Conduct opening and closing of wine inventories.

17. Requisite all necessary stock to par accordingly.

18. Work in various F&B outlets per assigned by Asst Restaurant/Restaurant Manager from time to time.

19. Cash/Bank Handling:

• Process all payment methods in accordance with Accounting procedures and
  policies.
• Follow property control audit standards and cash handling procedures (e.g., blind drops).
• Count bank at end of shift, complete designated cashier reports, resolve any
  discrepancies, drop off receipts, and secure bank.
• Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
• Transport bank to/from assigned workstation, following security procedures.
• Set up and organize cashier workstation with designated supplies, forms, and
  resource materials; and maintain cleanliness of workstation at all times.

20. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum GCE 'N' levels
• Great conversational skills and teamwork-oriented
• Positive outlook and outgoing personality
• Previous serving experience is a big plus

We regret that only shortlisted applicants will be notified.

JOB SUMMARY

Responsible for checking and maintaining guest rooms to Hotel’s standard and turning DI rooms to IS promptly for Front Desk.

JOB DUTIES AND RESPONSIBILITIES

1. Assumes responsibility for the department in the absence of the Executive Housekeeper and Housekeeping Manager.
2. Allocates work schedule to Room Attendants for current shift. Prepares work schedule for the next day.
3. Conducts briefing and 15 minutes training for Room Attendants at the start of each shift.
4. Issues keys and pagers to Room Attendants at the start of each shift. Ensures proper key controls are in effect.
5. Responsible for allocation of thorough cleaning and project work schedules.
6. Inspects rooms for cleanliness and maintenance standards.
7. Reports all room status discrepancies to Housekeeping office.
8. Monitors performance standards of Room Attendants. Coach and counsel Room Attendants, issues progressive disciplinary notices as and when necessary.
9. Supports departmental trainings initiatives for all associates.
10. Reports defects to Engineering Department and follow up on repairs.
11. Ensures cleanliness of guest corridors, service landings and pantries.
12. Records all activities during each shift in Assistant Housekeeper’s daily worksheet and ensures accurate hand-over at the end of the shift.
13. Participates in the various inventories conducted by Housekeeping.
14. Carries out Room Attendant’s duties as and when necessary.
15. Assists with administrative duties and public area duties when required.
16. Ensures all lost and found items are handed over to Housekeeping Office.
17. Assists with handling of investigations, guest complaints and requests, promptly and efficiently.
18. Communicates performance expectations to Room Attendants, follow up to ensure understanding and monitor progress. Participates in the Room Attendant’s appraisal process, giving feedback as needed.
19. Ensures all Room Attendants have proper supplies, equipment and uniforms.
20. Participates in departmental meetings and continually communicates a clear and consistent message regarding department goals to produce desired results.
21. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• A minimum education in Nitec or Higher Nitec in Hotel & Tourism Services
• At least 2 years of relevant experience in handling Supervisory Housekeeping
• A great team player
• Proficient in communications skills & interpersonal skills
• Able to start work within short notice

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, administration communication (all levels), manpower planning, and hygiene and safety management. To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

· Responsible for the overall daily food production and back of the house operations.

· Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

· Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

· Supervise a team of kitchen staff and ensure that they perform their duties as required.

· Maintain and enhance manpower management by daily effective communication.

· Plan and execute monthly rotating menus and special food promotions with the Unit Manager.

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

· Attend weekly service meetings to improve and enhance service level.

· Performs any other duties as directed by the Head Chef and Unit Manager.

Key Requirements:

· Minimum 4 years’ experience in similar capacity with or without qualification.

• Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
• Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.
• Use equipment and materials in a safe and acceptable manner, apply established food safety procedures, use appropriate safeguards and observe common sense rules in all on-the-job activities.
• Team player and maintain culinary standards up to company’s requirements

• Handle end-to-end payroll processing for more than 700 employees - include monthly payroll and overtime processing, bonuses, bank upload, CPF submission, IR21 and IR8A submission etc and resolve any payroll errors.
• Perform monthly payroll-related journal entries, reports and salary reconciliations as well as other weekly, quarterly, monthly payroll reports.
• Prepare timely submission of IR8A, IR21 tax clearance, government-paid claims, NS make-up claims etc.
• Keep all payroll information and records and maintained in accordance with statutory requirements and support internal and external audits related matters.
• Arrange payroll information and templates for annual budgeting and forecasting.

Requirements:

• Diploma in HRM or equivalent
• At least 5 years of payroll experience in F&B/Retail Industry.
• Hands-on experience doing payroll processing for at least 500 headcount using Timesoft System.
• Highly meticulous and with an eye for detail.

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

Please note that only shortlisted candidates will be notified.

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

EA Licence: 19C9701

Registration: R1326740

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience as Chief Cook

• Must be dedicated and committed