Total 970 Junior Research Analyst job vacancies in F&B / Tourism / Hospitality category in The United States of America

職位描述

1. 規劃、研究和收集資料以確定業務活動的成本，例如投入採購、庫存、勞動力和任何其他相關要素，以提出標準成本並進行適當更新

2. 收集成本資訊並維護費用資料庫

3. 分析並報告產品/服務、流程和投入的變化，以確定對成本的影響

4. 分析實際成本、利潤率，並準備定期報告，比較標準成本與實際成本及其獲利能力

5.記錄成本信息，分析、記錄結果並準備報告以用於控制支出，突出流程弱點並提出改進建議

6. 分析供應成本並為更換供應商創建成本效益分析

7. 分析資本預算請求

8. 協助完成月末結算及預算報告（公司及各部門）

9、根據需要參與庫存盤點並監控庫存變動

10. 上級指派的任何其他臨時職責

要求：

1. 至少2年的成本會計經驗

2. LCCI會計/金融或相關學科文憑/學位

3. 優秀的分析和邏輯推理能力，注重細節，對成本會計和會計原理有良好的理解。

4. 電腦素養 – 尤其是較強的 Excel 技能（熟悉 VLOOKUP 和資料透視表以及其他分析相關功能）和會計系統（例如 SQL）。

5. 有旅館業或製造人員成本標準制定和分析經驗者優先

6.優秀的溝通能力

7.為人正直，有處理保密資訊的能力

8. 較強的時間管理能力，能夠在最少的監督下工作

* 個人休假

* 員工發展

* 社會保險 / 公積金

Job Description

1.     Plan, study, and collect data to determine costs of business activity such as input purchases, inventory, labor and any other related elements to propose standard costs and to update as appropriate

2.     Collect cost information and maintain an expenses database

3.     Analyze and report on the changes in product/services, process, and input specially to determine the effects on cost

4.     Analyze actual costs, profit margin and prepare periodic reports comparing standard costs to actual costs and its profitability

5.     Record cost information, analyze, record results and prepare reports for use in controlling expenditures, highlighting process weakness and suggesting for improvements

6.     Analyze costs of supplies and create cost-benefit analyses for changing vendors

7.     Analyze capital budgeting requests

8.     Assisting in month end closing and budgeting report (for the company and for each department)

9.     Participate in physical inventories counting when required and monitors inventories movement

10.  Any other ad-hoc duties as assigned by superior

 

Requirement:

1.     Minimum of 2 solid years of experience in costing

2.     LCCI Diploma/Degree in Accounting/Finance or related discipline

3.     Excellent analytical and logical reasoning with an attention to detail, sound understanding of costing and accounting principles.

4.     Computer Literate – strong Excel skills in particular (familiarity with VLOOKUPs and pivot tables and other analysis related functions) and accounting system such as SQL.

5.     Experience working in hotel industry or manufacturing personnel on development and analysis of cost standards will be an added advantage

6.     Excellent communication skill

7.     Integrity, with an ability to handle confidential information

8.     Strong time management skills and able to work under minimal supervision

* Personal leaves

* Employee development

* Socso / Epf 

Come and join our dynamic happy team of cooks and chefs at PLONK on Maju in Serangoon Gardens. Great conditions and hours.

Our Melbourne-style restaurant has been successfully operating since 2013 and has long-term loyal staff who love to work collaboratively. Our meals are made freshly and there is scope to try new things and create items for our specials too.

We are looking for a willingness to learn and grow! Get on board!

Responsibilities:

• Prepare and cook dishes from both Western and Italian cuisine.
• Ensure that all food items are prepared and presented according to established recipes and standards.
• Adhere to proper food handling and sanitation standards at all times.
• Collaborate with other kitchen staff to ensure smooth and efficient operations.
• Maintain a clean and organized work station.
• Assist with the development of new menu items and specials as needed.
• Follow all safety protocols and procedures in the kitchen.
• Assisting with other tasks and duties as assigned by the head chef

Requirements:

• Excellent organizational and time management skills.
• Ability to work independently and as part of a team.
• Ability to work on weekends and public holidays
• Culinary degree or relevant certification is preferred but not required.

This position entails supervising the preparation, cooking, and serving of dishes within the restaurant. You'll collaborate closely with the Sous Chef to ensure high-quality food is consistently delivered to all guests, while also upholding food hygiene and safety standards in the kitchen. Additionally, you'll serve as a mentor to junior chefs, setting a positive example for them to follow.

RESPONSIBILITIES

• Ensure that all food production meets/exceeds standards
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mise en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• Ad hoc duties/projects assigned by Supervisor

REQUIREMENTS

• Prior experience in a Western Kitchen is preferred
• At least 3 years of relevant working experience
• Able to lead and is a team player
• Good communication and interpersonal skills
• Good Microsoft Office skills
• Able to lead a team
• Food Safety and Hygiene Knowledge is required
• Able to work in a fast-paced environment

Fiz is a contemporary Southeast Asia restaurant located on Tanjong Pagar Road. It sets out to be purposefully vast in its scope, sweeping across food cultures from the ancient steps of Angkor Wat to the lush highland valleys of Sarawak.

Chef-Owner Hafizzul Hashim, has been working in professional kitchens since the age of 18. He was born in Kuala Lumpur, Malaysia to Malay and English parents and spent over 20 years working in kitchens in Kuala Lumpur, London, Tokyo, Ho Chi Minh and now Singapore. That includes sharpening his knives in Michelin-starred kitchens like Mirabelle and Chez Bruce as well as Jean Georges Tokyo.

The cosmopolitan chef turned to Southeast Asian cuisine after an illustrious international career because the comfort and familiarity he continues to draw from it piqued his intellectual curiosity. It now propels his personal culinary philosophy.

PRIMARY FUNCTION

To work closely with the Sous Chef in daily kitchen operation management.

ROLES AND RESPONSIBILITIES

2.1 Assist the Sous Chef in the operations of the kitchen

2.2 Line cooking, food preparation, and dish plating in according to recipe and standard operating procedure

2.3 Supervise the kitchen team of a single shift to attain efficiency in operations

2.4 Involved in the training process of new employees

2.5 Assist the Sous Chef in all aspects of the implementation of new, special and promotion menu.

2.6 Ensure that the kitchen runs in compliance with NEA, HACCP and other government authorities’ regulations

2.7 Supervise kitchen employees ensuring cleanliness of kitchen

2.8 Monitor kitchen’s inventory to ensure that determined inventory levels are met

2.9 Coordinate all the customer food orders and give direction to the crew so that all orders can be prepared in a timely and orderly manner.

2.10 Maintain optimal working condition of all kitchen equipment

2.11 Ensure consistency in standard and quality of all food items prepared

2.12 To undertake any other duties and responsibilities assigned by the management

IMPACT

Assist the Sous Chef in operating the kitchen smoothly and efficiently.

Job Responsibilities:

• Ensure daily operations of the kitchen runs smoothly and efficiently
• Plan and assign daily workloads and schedules to team member
• Responsible for monitoring food quality, consistency and ensure food presented is of highest quality
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen
• Guide, monitor and ensure kitchen staff are well trained
• To assist in any of the kitchens, this may require assistance within or outside normal working hours
• Knowledge of health and safety standards
• Ability to multitask and work quickly under pressure
• Attention to detail and organizational skills
• Ensure that policies and standard operating procedures are strictly adhered to
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen. This includes working areas, utensils and other kitchen equipment’s.
• Actively responds to and handles guest problems and complaints
• Oversee purchasing to stay within budget and on a healthy range
• Ensure that all perishable items are stored quickly and efficiently to assess freshness and presentation to avoid wastage
• Any other ad-hoc duties assigned by management

Job Requirements:

• Team Player
• Good knowledge in Brunch style cooking and western cuisine is preferred.
• Formal culinary training in Food preparation & Culinary management an added advantage
• Candidate must possess at least Professional Certificate/NiTEC, Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in any field.
• At least 5 Year(s) of working experience in the related field is required
• Able to perform Flexi shifts, and able to work on weekends and public holidays
• 6 days work week

Benefits:

• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive
• Staff Meal

Job Summary

• Control the smooth running of the kitchen section on a day to day basis, training staff
• Follow all systems of control, monitoring food ordering, and maintaining food cost, standards set by the F&B Ops Director.
• Ensure that all the preparation and production of cuisine for your outlet and private rooms are carried out on time to the standard of the F&B Ops Director.

Job Responsibilities include, but not limited to:

• All food production and presentation of dishes in designated kitchen and banqueting are complete on time to the specification of the Chef
• Controlling stock and all perishables working on rotation to reduce wastage
• Oversee and manage designated kitchen staff, regarding work quality, discipline, organization, ordering in line with budget, cost control, kitchen rota, holidays and training.
• Co-ordinate all work smoothly in designated kitchen
• To ensure that all mise en place is fresh and checked daily according to business
• To oversee and manage in the absence of the Sous Chef in your designated kitchen, regarding work quality, discipline, organization, ordering in line with budget, cost control, kitchen rota, holidays and training, standard set by the Executive Chef
• Health and safety to comply to Singapore law requirements with minimum complaint To follow health, safety, hygiene and fire regulations set by the Club
• Communicate with Chef and Sous Chef to ensure that all promotion and new menus are completed to the set standard
• Executing the creation of all menus based on the forecast of the business promotions and ala carte
• Creative garnishing of all plates are followed to the specification designated by Chef and Sous Chef
• Check the market items for local section
• Check and prepare daily set lunch and chicken rice
• Order market & store items on daily basis
• Prepare schedule for weekly basis
• Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts
• Responsible to have all required kitchen areas set up on time for service
• To arrive to work on time according to daily business
• To follow instructions and to train all kitchen staff, standard set by the Executive Chef

Langdale Chase Hotel, which sits on the banks of beautiful Lake Windermere, has recently undergone a full and significant refurbishment and reopened its doors in November 2023. In that time the hotel has achieved 5 Star Status from the AA and been recognised in the prestigious Times Top 100 Places to Stay, ranked No.3 and North of England Hotel of the Year.

We are looking to appoint a Junior Sous Chef to support the Executive Chef with driving food standards and producing exceptional dishes to high fine dining standard.

Your day to day as a Junior Sous Chef

• You will be responsible for supporting the Sous Chef and Executive Chef in their absence and managing the smooth running of the kitchen as required
• You will maintain guidelines set by the Executive Chef and General Manager to maintain the quality of food preparation and presentation
• Ensure the highest levels of hygiene and food safety are maintained at all times
• Maintain good stock rotation and good storage of all produce, to reduce waste and meet hygiene rules
• Supporting with ordering goods in the correct quantity and ensure appropriate supply of produce
• Check all goods received against order and specifications and check invoices prior to sending for payment

Who are we looking for?

You will be an enthusiastic individual, passionate about your craftsmanship of producing excellent food, with previous experience as a Junior Sous Chef, or Senior Chef de Partie in at least a 2 Rosette establishment. Ideally you will have fine dining, Michelin or Five-star hotel background with a solid understanding of British cookery. Attention to detail is a must, with the ability to work in a calm, professional and knowledgeable manner. You will demonstrate role model behaviours and have a motivating and engaging attitude to develop kitchen team members.

This is a rare and exciting opportunity to be part of the opening team for Langdale Chase Hotel, being developed by our talented Executive Chef and being part of an amazing experience.

In return, we are offering a rewarding role with scope for career progression along with;

• A competitive salary, negotiable dependent on experience
• Staff accommodation is available
• Wagestream - the ability to access up to 40% of your wages as you earn them each week
• 28 days annual leave (rising to 33 days after 5 years)
• Enhanced maternity and paternity pay
• Health cash plan with access to discounted perks and high street discounts
• Long service awards, including free meals and free stays with your friends or family
• Employee Assistance Programme
• Discounted accommodation, food, and drink in our beautiful properties
• Pension and Life assurance
• Bespoke training programmes accessible to all
• Apprenticeships available
• An engaging & supportive work environment

Proud member of the Disability Confident employer scheme

Job Description:

• The candidate must be able to build up a new HA DB environment, including a DB monitoring system, DB automation system, DB log system, DB backup system, and other DB systems.
• Daily PostgreSQL, MySQL database monitoring, operation and maintenance, optimization, troubleshooting;
• Database security hardening to ensure the integrity and security of the database and backup data availability;
• Arrange to participate in the implementation of various types of cutovers, including the switchover from one master to multiple slaves, the implementation of BI data push, cluster data synchronization, and data migration.
• Perform stress testing on production databases and optimize database performance;
• Set up a cluster and disaster recovery environment to achieve high availability of the database.

Requirement:

• Candidate must possess at least Bachelor's Degree/Post-Graduate Diploma/Professional Degree in Computer Science/Information Technology or equivalent.
• At least 1 Year of working experience in PostgreSQL database for a junior position. At least 3 Year(s) of working experience in PostgreSQL database for a senior position.
• Required Skill(s): PostgreSQL, database monitoring, DB automation system, technical support, HA DB environment, production database testing
• Familiar with SQL statement, performance tuning, and troubleshooting application issues
• Strong Knowledge in DB security control
• Team player and able to work independently
• Provide technical support to other team members
• Preferably Senior Executive specialized in IT/Computer - Network/System/Database Admin or equivalent.

Company Benefit:

• Attractive rewards for long-term service staff
• Friendly working environment (flexible working hours, quarterly events, staff birthday celebration and etc.)
• Medical insurance

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

If you have a passion for hairdressing or you are already in the industry we are seeking energetic, creative hairstylists to join our expanding company: Senior, Junior Hairdressers and 1st and 2nd Year Apprentices for an immediate start in Sydney. See the locations below.

THE ROLE
ABOVE AWARD WAGES. Commission. Immediate start. Full-time, part-time and casual positions available. Easy access to public transport.

Locations:
Hurstville Westfield
Hornsby Westfield
Miranda Westfield
Top Rydne City
Carlinsford Centre

SKILLS & REQUIREMENTS
Living in Australia (Sydney)
Fit and healthy
Punctual and reliable

Seniors must be confident in all aspects of hairdressing. Foils, cutting, color ,product knowledge, blow drying , customer service.

Responsibilities:

• Prepare and cook dishes from both Western and Italian cuisine.
• Ensure that all food items are prepared and presented according to established recipes and standards.
• Adhere to proper food handling and sanitation standards at all times.
• Collaborate with other kitchen staff to ensure smooth and efficient operations.
• Maintain a clean and organized work station.
• Assist with the development of new menu items and specials as needed.
• Follow all safety protocols and procedures in the kitchen.
• Assisting with other tasks and duties as assigned by the head chef

Requirements:

• Excellent organizational and time management skills.
• Ability to work independently and as part of a team.
• Ability to work on weekends and public holidays
• Culinary degree or relevant certification is preferred but not required

Location: Lilleshall National Sports & Conferencing Centre, Shropshire, TF10 9AT
Job type: Permanent, Full Time
Working Hours: 39 hours, 1pm to 9pm, 5 out of 7 days and weekend working required for functions and events.
Salary: £27,046.58 per annum + excellent benefits


Here at Lilleshall our goal is to get more people, more active, more often. We provide affordable access to a wide range of sports and leisure facilities to support healthier and happier people across all segments of the local community. To deliver those services takes an enthusiastic and customer focused team
- and right now we are looking to recruit for a Junior Sous Chef to join the centre.
Lilleshall is one of Sport England`s National Sports Centres and is home to a number of National Governing Bodies of Sport. Lilleshall provides excellent facilities to Britain’s leading sports men and women. We are also a Conferencing and Event Centre, boasting a large number of recently refurbished rooms and outdoor spaces for weddings, corporate events and team-building days.

As the Junior Sous Chef, you will support the Senior Sous Chef in the delivery of the new restaurant offer at Lilleshall National Sports Centre. In the role you and the rest of your team will be cooking for our customers which can range from 2 to 50 in the restaurant and providing the best possible service.

You will help in facilitating a safe, fun, and professional working environment.

About you

The successful candidate will be a passionate and enthusiastic individual who like the members of staff at Lilleshall, pride and strive to give the best service possible for those who visit the centre and go the extra mile for customers when required.

It is desirable that you hold Food safety qualifications and previous kitchen experience, as well as experience of table service, ordering stock online, computer literate and understanding of seasonality.

If you feel like you meet the above criteria and want to work in a challenging and varied role, please apply today.

Why Serco

Meaningful and vital work: Working within Leisure means that you’ll play a critical role in ensuring that the communities we serve receive exceptional service and you’ll help to provide our local communities with a safe and fun environment to stay healthy and connected to others.

A world of opportunity: It takes a diverse team to support our Leisure business and we’re big on internal progression. So, whether you specialise your skills, undertake additional training or progress into senior management you’ll find all the opportunity you need to evolve your career.

Great people: Our staff are dedicated to providing the best possible service for our customers and we welcome those who take similar pride in their work.

What we offer 

- Free membership at the Centre plus heavily discounted use of classes and facilities
- Discounted Physio treatment and Staff meals
- Free safeguarding training and DBS check
- Excellent Development and Training Opportunities 
- 6% employer matched pension contribution
- 20 days annual leave + Public Holidays
- Life assurance up to 2x base salary
- Simply health cash plan
- Anytime health line
- Employee assistance programme
- Benefits portal offering discounts on eating out, travel, shopping and entertainment
- A safe and supportive culture 
- A chance to make a positive difference to the community 


  #leisurejobs




Location: Lilleshall National Sports & Conferencing Centre, Shropshire, TF10 9AT
Job type: Permanent, Full Time
Working Hours: 39 hours, 1pm to 9pm, 5 out of 7 days and weekend working required for functions and events.
Salary: £27,046.58 per annum + excellent benefits


Here at Lilleshall our goal is to get more people, more active, more often. We provide affordable access to a wide range of sports and leisure facilities to support healthier and happier people across all segments of the local community. To deliver those services takes an enthusiastic and customer focused team
- and right now we are looking to recruit for a Junior Sous Chef to join the centre.
Lilleshall is one of Sport England`s National Sports Centres and is home to a number of National Governing Bodies of Sport. Lilleshall provides excellent facilities to Britain’s leading sports men and women. We are also a Conferencing and Event Centre, boasting a large number of recently refurbished rooms and outdoor spaces for weddings, corporate events and team-building days.

As the Junior Sous Chef, you will support the Senior Sous Chef in the delivery of the new restaurant offer at Lilleshall National Sports Centre. In the role you and the rest of your team will be cooking for our customers which can range from 2 to 50 in the restaurant and providing the best possible service.

You will help in facilitating a safe, fun, and professional working environment.

About you

The successful candidate will be a passionate and enthusiastic individual who like the members of staff at Lilleshall, pride and strive to give the best service possible for those who visit the centre and go the extra mile for customers when required.

It is desirable that you hold Food safety qualifications and previous kitchen experience, as well as experience of table service, ordering stock online, computer literate and understanding of seasonality.

If you feel like you meet the above criteria and want to work in a challenging and varied role, please apply today.

Why Serco

Meaningful and vital work: Working within Leisure means that you’ll play a critical role in ensuring that the communities we serve receive exceptional service and you’ll help to provide our local communities with a safe and fun environment to stay healthy and connected to others.

A world of opportunity: It takes a diverse team to support our Leisure business and we’re big on internal progression. So, whether you specialise your skills, undertake additional training or progress into senior management you’ll find all the opportunity you need to evolve your career.

Great people: Our staff are dedicated to providing the best possible service for our customers and we welcome those who take similar pride in their work.

What we offer 

- Free membership at the Centre plus heavily discounted use of classes and facilities
- Discounted Physio treatment and Staff meals
- Free safeguarding training and DBS check
- Excellent Development and Training Opportunities 
- 6% employer matched pension contribution
- 20 days annual leave + Public Holidays
- Life assurance up to 2x base salary
- Simply health cash plan
- Anytime health line
- Employee assistance programme
- Benefits portal offering discounts on eating out, travel, shopping and entertainment
- A safe and supportive culture 
- A chance to make a positive difference to the community 


  #leisurejobs

Proud member of the Disability Confident employer scheme

The Role

To assist Head Chef in supervising the various work sections in the Kitchen.

Primary Responsibilities

• Ensure all food preparation is according to the standard set by the Head Chef.
• Check daily mis-en-place, preparation, cooking and presentation of all food.
• Plan, direct, control and coordinate the activities of all Cooks engaged in preparing food, cooking food and cleaning to ensure an efficient and smooth food service.
• Assist the Head Chef in planning menus, daily specials and food promotions.
• Estimate food consumption and prepares requisitions, indicating type and quantity of food items, for approval by the Head Chef.
• Check the quality and quantity of food received from the direct market, food store room.
• Draw up time schedules and annual leave programs for the Head Chef’s approval.
• Control costs by minimizing spoilage, maintaining adequate inventory of food, portion control
• Train, guide and evaluate performance of personnel.
• Help the Head Chef in planning and conducting staff training classes.
• Ensure that all machines, furniture, equipment and utensils are clean and in working condition at all times.
• See to it that the kitchen is always in a safe working condition and to prevent unnecessary accidents.
• Come up with new menu items, decorations and write service procedures.
• Carry out test cooking, try out new recipes, writes recipe cards and prepares dishes for picture taking.
• Ensure that standard recipes are used as much as possible.
• Discuss daily activities, functions and special orders with the F & B Executive.
• Perform duties common to all supervisors and other duties as may be assigned by the Head Chef.

Requirements:

· Minimum NITEC in Asian Culinary Arts.

· Minimum 5 years of working experience as Cook.

· Passionate about the food.