Total 988 kitchen crew job vacancies in Others category in Singapore

Job Descriptions

• Assisting in kitchen
• Serving and giving presentations of food & drinks to guests as well as help grilling beef at guest's table
• Taking orders, making drinks, and settling bills
• Cleaning and preparing for the operation
• Ensuring that guests are having a great time throughout their dining experience
• Sales and Staff management.
• Maintain and improve the Service quality as a team

Job Requirements

• 1 year of experience

• Effective communication skills in English
• Willing to work on alternate weekends & public holidays
• Friendly and pleasant personality
• No Experience Required. On The Job Training

Singapore Wake Park is the Nation's only Cable-Ski Park. 15 mins walk to Siglap MRT

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Requirements:

• Degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food

• To maintain standards set by the Executive Chef in relation to food preparation, food quality and presentation in all outlets for the benefit of all guests and resort employees.
• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.
• Assist in achieving and maintaining a reputation as a market leader in food quality and presentation
• Ensure all equipment within the kitchen is fully functional and safe, reporting any deficiencies to the Chef in Charge.
• To maintain personal hygiene and grooming standards.
• Create a great working environment , through enthusiasm, having a positive attitude, showing respect to all departments & people within the property, offering assistance to anyone that is in need.
• To attend training sessions and meetings as directed.
• Informing Senior Chefs of missing or limited items on the daily menus.
• Covering all duties required of the Chef de Partie in their absence.

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.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• Staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week, in rotating shifts
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans & PR only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 16 Nov 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

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

Job Responsibilities

· Need to help in washing plates and utensils

· To do cleaning and wiping of equipment

· Wiping clean and drying of all washed products

· Area cleaning

· Help in carrying heavy boxes

· Scrubbing of metal plates or pots

Job Requirement

· Able to work 4-6 days per week

· Required to work shift 8 hours and above

· Team Player

· Meal provided

· Phsyically fit

· Work Location: Novena / Outram Park / Loyang / Woodlands / Boon Lay / Chinatown

Do contact us through whatsapp or call at 98365589 / 86757677

Job Responsibilities

· Ensuring all machines are functioning efficiently

· Involve in problem solving issues with clients

· Staff attendance and scheduling

· In charge of training and overseeing the operations

· Doing daily QC checks

· Ensure safe work and hygiene procedures are implemented to control risks

· Able to be hands on and help in operations

· Responsible to ensure all staffs meet their job expectations

· Liaising and coordinate with inter-departments to resolve issues

· Making sure staff following SOP process

· Lead a team in achieving efficient production and ensure product quality and maximize of resources

· Any other duties as may be assigned

Job Requirement

· Able to work with minimum supervision

· Team player and can lead a team

· Meal provided

· Minimum 3 years of relevant experience

· Required to work 6 days per week

· Good leadership skills and maturity to lead a team

Job Description – Food Lab Assistant

(MOE Secondary School)

Role:

This is a full-time, onsite, Kitchen Assistant Role in MOE Secondary School. If you are selected,

You will work closely with the NFS Teachers & supervisor, HODs in an MOE Secondary school (Nearest MRT : Punggol) in the day-to-day activities.

Company provides endless opportunities for career progression and better work - life balance.

Responsibilities:

• Be in the Teacher’s Preparation Room and two Kitchens during working hours
• Receiving and checking food orders from the food supplier
• Preparation of ingredients before lessons (portioning out ingredients before culinary lessons)
• Maintenance of the two Kitchens to uphold a high standard of food and kitchen safety
• Checking and maintaining the ingredients, materials, equipment, appliances, utensils and furniture
• Inventory and stock taking of resources e.g. books, equipment, appliances and utensils
• Maintain general tidiness, orderliness and cleanliness of the Preparation Room and two Kitchens
• Assisting the NFS teachers during culinary sessions e.g. ensuring that students observe safety rules, guiding students in preparation skills
• Any other duty assigned by the NFS teachers

Job Requirements:

• Independent and able to work well with others

• Minimum qualification of PSLE

• Able to converse and write in English confidently

• Basic mathematical skills e.g. Able to calculate the amounts of ingredients based on a given recipe for up to eight classes of students

• Basic culinary skills

• Relevant working experience as a Food & Consumer Education (FCE) / Nutrition & Food Science (NFS) kitchen assistant at a secondary school (at least 3 years preferably) would be an advantage.

Note: School would like to interview suitable shortlisted candidates.

We regret to inform that only shortlisted candidates will be notified. Thank you for applying.

EA License No.: 23S1986

EA Personnel No.: R23118941 (Gandhi Ponmathi)

Summary:

Contract Period: FROM 01 Jan 2025 to 31 May 2025 and 01 Jul 2025 to 30 Nov 2025

Working hours:

• Mondays to Thursdays – 7.30am to 3.30pm

• Fridays – 7.30am to 12.30pm

*Daily working duration includes lunch break of 1 hour

• Service not required on Saturdays, Sundays and gazetted public holidays

Duration of working hours is subjected to changes as there may be certain days (fewer than 10 days in a year) where longer working hours (up to 6.00pm) is required.

Location: MOE Secondary School (Nearest MRT: Punggol)

Job Hiring: Bakery Storefront Staff (Full-time or Part-time)

Job Responsibilities:

• Responsible for the daily operations of the bakery store , including:
  • Selling bread and pastries
  • Packaging bread and other products
  • Maintaining store cleanliness and hygiene
  • Selling cookies and other products
• Making simple baked goods, such as donuts and pork floss bread

Job Requirements:

• Passionate about the bakery and baking industry
• Good communication skills and a strong sense of customer service
• Strong sense of responsibility, attention to detail, and patience
• Relevant work experience is preferre

Working Hours:

• Full-time: Work 5 or 6 days a week
• Part-time: Specific hours can be negotiated (part-time staff do not need baking skills)

Interested candidates may WhatsApp to 91460307 for more informaiton!

Responsibilities included:

1. Maintain a team-oriented personality with strong people management skills;
2. Oversee the organization of bar stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
3. Ensure all food/drink preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
4. Actively respond to and handle guest problems and complaints;
5. Trains new floor employees to restaurant standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
6. Ensure proper purchasing and receiving bar supplies.
7. Ensure proper grooming and hygiene standards for all floor staff;
8. Ensure all equipment in the bar is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
9. Assist the company in expansion plans.
10. Basic duties include taking customers' orders, preparing drinks, serving food and drinks, cashiering and housekeeping.

Perks:

1. Monthly free dishes and/or drinks
2. After work rewards - beverages
3. 30% discount for all full timers
4. Meal vouchers for all new outlet opening
5. Cash incentive for successful referrals of full timers
6. Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
7. Staff meal provided
8. Invitation to outlet’s tasting and training sessions
9. Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
10. Attend trade events during working hours
11. Annual increment of salary guaranteed for employees who complete one year of service
12. AWS for all employees who have completed one year of service
13. Long service award for employees who work 3, 5, 7 and 10 years respectively
14. Annual company retreats, regular team bonding sessions and meals
15. Transport claims after midnight

Requirements:

• Excellent attitude and willingness to learn
• Display integrity and initiative
• Team player
• Good communication skills

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Salary: $2500 to $3000
Allowance: transportation allowance Sgd 200
5 workday per week, fixed rest on Monday
working time: 10.30-10.30,With 2-3 hours break in between. Lunch service usually end by 2.30pm, restart around 6pm
Working location: near to MRT Napier
Meal provided

Job Description:
1. Maintain cleanliness and hygiene in food preparation areas.
2. Store and distribute ingredients properly.
3. Handle tasks such as washing, peeling, chopping, cutting, and cooking food.
4. Ensure food preparation adheres to company SOP and recipes.
5. Stay updated on current promotions and new menu items.
6. Follow safety standards and SOP for supplies, equipment, and work areas.
7. Minimize food wastage by using correct product measurements.
8. Gain and share knowledge on standard food preparation through training, including training Junior Kitchen Assistants.
9. Adhere to all company policies and procedures.
10. Perform any other duties assigned by the Chef or Restaurant Managers.

Job Requirements:
1. At least 1 year of experience in the F&B (Kitchen) industry; experience in Japanese restaurants is a plus.
2. Basic Food Hygiene Certification is required.

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of

delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and

kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Location: Expo

Dates: October 22-25 2024

Hours: 10 AM - 6 PM (Oct 22-24), 10 AM - 4 PM (Oct 25)

Dress Code: Business Formal

Salary: $13-$15/hr

Overview:
Our client is an emerging company dedicated to providing premium cleaning products for coffee machines. They are seeking a dynamic and experienced Exhibition Crew to join their team at an upcoming trade show. If you are passionate about sales and love coffee, this opportunity is for you!

Key Responsibilities:

• Booth Setup Support: Assist in setting up and maintaining an attractive booth that draws attention.
• Visitor Engagement: Welcome guests and enhance foot traffic to our booth while promoting brand awareness.
• Customer Discovery: Identify customer needs and generate interest in our range of cleaning products.
• Product Demonstrations: Effectively introduce our products and brand, ensuring customers have a positive experience and understand the value we offer.
• Exhibition Networking: Network with potential partners and customers by exploring the exhibition hall and conducting outreach to neighboring booths.

Requirements:

• Proven sales experience (experience in trade shows or exhibitions is advantageous).
• A passion for coffee or relevant industry experience is preferred.
• Excellent communication and customer service abilities.
• High energy and enthusiasm to represent our brand.

Interested candidates are invited to send in your resume in MS Word Format* stating your past work experience, reasons for each leave, past and expected remuneration.

We regret to inform that only shortlisted candidates will be notified.

By submitting an application to us, you will be deemed to have agreed for us to collect, use and disclose your personal data which you have submitted to your prospective employers, for the purpose of job search, and/or other services which you have consent us to perform on your behalf.

EA License: 19C9782 EA Personnel Number: R2199602

1. More than 40 outlets in Singapore, able to arrange working locations depends on your requirement and manpower needed

2. Flexible working hours

3. Full timers and Part timers are welcomed

4. Average salary is S$2000-S$3000/month for full timers and S$10.5/H-S$11.5/H for part timers

5. Training will be provided + Career advancement

6. Staff benefits

7. Quarterly Bonus / Yearly Performance bonus & yearly increment （Full timers）

Job Scope:

1. Preparing of drinks and cashiering

2. Taking drink order and serving customers

3. Learn to make products according to SOP, and making sure that all products meet the standard requirement

4. Maintain and uphold cleanliness standards at work area

5. Be involved in the opening and closing of the store (depending on the shift)

6. Able to work F&B hours

Please submit your resume via this portal or WhatsApp to 91460307 for more infomation!

Job Highlights

· Need to work on weekend and PH

· Must have relevant expirence

Job Description

· Provide warm and friendly service to our customers.

· Taking orders and responding to customer queries, resolving issues where possible and referring to managers when needed.

· Serve food and beverage timely and accurately.

· Ensure cleanliness of the restaurant at all times.

· Process cashier transactions.

· Perform ad-hoc duties when required

· Provide answers to queries presented by clients regarding services and offers made available by the restaurant

· Clean all tables after clients have left and get such tables prepared for the next set of clients

· Serve and pack warm foods to clients in an effective manner and in strict accordance to the orders of such clients

· Assist kitchen staff and outdoor delivery staff whenever such assistance is required

· Maintain chart of all available deals and products periodically and refresh such chart on daily basis.

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 & Requirements

1. Cooking

2. Stock management

3. Cleaning

4. Serving

5. Preparing food

6. Simple cashier duty

Responsibilities

1. Able to stand for long hours

2. Fast pace working environment

3. Able to work in different location

4. Team player

5. Able to work independently

6. Able to work differents shifts

7. 6 days/week

8. At least one year experience needed

Cafe Monochrome. Singapore's first 2D Cafe

Full timers needed

Barista and service crew required

F&B Supervisor/Team leader are welcome to apply too

Roles and responsibilities

1) Service and Barista crew (no prior experience welcome too)

Learn on the job

Maintain and improve the cleanliness of the cafe and coffee preparation area.

Maintenance of equipment and coffee machine

Provide assistance in ordering and cashiering

Ability to multitask - keep track of inventory and stock check, basic cleaning of kitchen area etc.

Provide assistance in ordering and cashiering

Ushering of customers

Scooping of ice cream and preparation of ice cream desserts

Friendly and have good sense of customer service

Ensure cleanliness and tidiness

Able to handle difficult situation in a calm manner

Clearing of tables, dishes and disinfecting
Follow company

Interested applicants click apply now or whatsapp 92391680

GOPIZZA need Outlet supervisor & Outlet Crew for our outlet at Changi Airport Terminal 2.

GOPIZZA is the new concept of pizza, fast pizza for single person.

Our pizza will get ready in 10 minutes.

Job Description:

• Preparation of Pizza, pasta & sides by following SOP.
• Receiving customer orders and cashier handling.
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary.
• Address customer needs, comments, and complaints.
• Adhere to and enforce employee compliance with health, safety, and sanitation standards.
• Day-to-day Operations both in back and front of house.

Job Requirements:

• Experience in working fast-food concept will be advantageous.
• Able to work during weekends or Public Holidays.
• Strong interpersonal and communication skills.
• Excellent leaderships skills.
• Comfortable setting priorities and delegating tasks as needed.
• Passion for F&B, serving customers with a smile :)
• Follow SOP in food preparation of pizza, pasta, and sides.
• Keep work areas clean and tidy.
• Diverse roles to learn in a supportive environment.
• Food Hygiene Certificate*

*If you do not possess a Food Hygiene Certificate, you can opt to be sponsored. Terms & Conditions apply.

KEY WELFARE & BENEFITS

Full Timers can enjoy the below benefits

• Medical & Dental (dental applicable to immediate family member)
• Birthday, Family Care & Personal Well-being Leave (awarded by Company)
• Employee Discount & Staff Meals
• Referral Incentive
• Attendance allowance
• Weekly working for more than 44 hours can get overtime pay
• Training provided. Learn as you earn!
• Fast track career progression path.
• Progressive wage model is adopted.

Salary

Full-Time: $1850-2500

Part-Time: $10/hr

Service Crew
Address : Craig Rd, Craig Place, Singapore 089692, will be shifting to Raffles Hotel in Dec 2024.
Working Day : Mon to Sun (2 off days)
Working Time: Split shift (one week 44 hours), work after 12am will have a company transport send directly to home.
Salary: $2800 onwards (depends on experiences)
Industry: Spanish Restaurant

Responsibilities:

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

Requirements:

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