Total 23,897 F&B / Tourism / Hospitality job vacancies in singapore

The position is responsible to supervise and handle all porterage tasks in a detailed and timely manner as well as to participate in creating experiential and memorable Raffles Hotel Singapore experiences for residents.

Primary Responsibilities

Manages All Porterage Tasks

• Supervises and participates in the activities of the personnel in charge of handling and safe keeping of all incoming, outgoing, and stored baggage.
• Welcomes all residents and guests, promotes inter-hotel sales and in-house facilities, and provides directions and suggestions to the hotel surrounding areas.
• Ensures the smooth running of all hotel entrance and driveway operations by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Ensures service standards and individual performance is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Participates in the Raffles Hotel Singapore Arrival and Departure Experience

• Supports and assists the Doorman and Reception teams during every resident arrival and departure.
• Supports and monitors activities the drop-off and pick-up of valet-parked vehicles and the taxi and hired car queue according to priorities.

Acts as Supporting Element of the Entire Guest Journey

• Works closely with all hotel colleagues to create efficient, yet personalised service encounters for all residents.
• Addresses any security incidents and guest complaints to the Lobby Manager and reacts proactively when suitable and appropriate.

Improves Quality of Product and Services 

• Ensures guests receive the experience and service as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards and aims to achieve the scores and goals set by the management.
• Adheres Workplace Safety and Health (WHS) policies and procedures.
• Performs any other duties and responsibilities that may be assigned.

Responsibilities:

Responsible for food preparation and cooking to standard operating procedures;

Ensure smooth operations and allocation of duties within the kitchen;

Ensure that all orders are fulfilled in a timely manner and to expected standards;

Attend to kitchen-related duties stock- checking and inventory and ordering;

Practice and ensure good hygiene and housekeeping standards within the kitchen;

Ensure food is stored, prepare and presented in a safe and hygiene manner;

Uphold high standards of food quality to ensure customer satisfaction.

Requirements

Profound knowledge of different kinds of beverages

Ability to manage numerous tasks, assign responsibilities and display high patience

Able to work night shift and split shift

· Must be able to work night shift and split shift

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

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

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

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

Job Description & Requirements

• Refer to the list of needed ingredients on a day-to-day basis and check inventory.

• Acquire ingredients not available in storage prior to the start of the day.

• Inform the kitchen staff of their schedules and delegate appropriate duties.

• Prepare ingredients by chopping vegetables and meats.

• Assist head chef in cooking dishes according to set recipes.

• Monitor food budgets and make sure that all supplies are bought within the set budget.

• Make arrangements to store food items in a safe and orderly manner.

• Rotate frozen food items as standardized in the kitchen rule book.

• Hand ingredients and utensils to head chef during food preparation activities.

• Maintain kitchen order by ensuring the cleanliness of tables, counters, and work areas.

• Oversee cleanliness and maintenance of kitchen equipment and utensils.

• Operate kitchen equipment such as ovens and grills for cooking purposes.

• Maintain knowledge of all recipes so that the head chef’s place can be filled effectively in case of absenteeism.

• Set prepared dishes so that they look aesthetically pleasing.

• Make certain that appropriate portions have been dished out.

• Able to work on weekend and public holiday

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: $3000 - $3500

As a Captain for a fine dining restaurant, you are responsible for assisting the Restaurant Manager in the day-to-day functions of the restaurant. You would also be responsible for providing excellent customer service to guests. This includes greeting guests, taking their orders, delivering food and drinks, and ensuring that their needs are met throughout their meal.

A) Leadership & People Management

B ) Service Excellence

• Opening and closing of restaurant
• Taking and fulfilling customers’ orders
• Cleaning and clearing tables
• Proper handling of the POS system
• Other side duties
• Comply with operational service standards
• Assist in organization and maintenance of inventory and storage
• Comply and practice food safety based on food hygiene standards
• Uphold and maintain high standards of hygiene

C) Risk Management

• Work in line with the restaurant’s risk aversion programme
• Assist in health and hygiene audits as well as safety checks

Requirement

• At least two years of relevant working experiences

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Job Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Implementing hygiene policies and examining equipment for cleanliness.
• Plan menus, set culinary directions in collaboration with management.
• Develops new and creative recipes and techniques for food preparation and presentation.
• Ensures that all food preparation and presentation are consistent, implementing standards to ensure that it is technically correct and within the budgeted food costs. Evaluates products to assure that quality, price, and related goods are consistently met.
• Create and plan the workflow for manufacturing of chilled/ready to cook/eat food production.
• Establishes controls to minimise food and supply waste. Ensures that all kitchens are functioning efficiently and profitably and within the budgeted cost goals.
• Reviewing staffing levels to meet service, operational and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
• Specifying ordering of food supplies and prepares inventories, budget forecasts.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.
• Arrange for equipment purchases and repairs.
• Comply with nutrition and sanitation regulations and safety standards.
• Work closely with the management team, attends food and beverage management meetings for event planning, menu and costing reviews as well as operational reviews.
• Maintain a positive and professional approach with co-workers and customers.
• Performs other duties as assigned by the Management.
• Review monthly profit and loss (P&L) to assess financial performance, identify gaps, assess competitor revenue and develop new strategies to increase revenue where opportunities exist.
• Work with the Marketing team to develop new businesses concepts, creating new recipes to refresh menu, display, pricing, photoshoot, etc.
• Delegate and ensure all kitchen equipment and storeroom are in proper operational conditions and cleaned on a regular basis
• Able to perform additional duties as requested by the company as and when required.

Qualifications and Requirements:

• 5 years’ experience in similar position.
• Familiar with manufacturing of ready to cook/eat food production.
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Advanced knowledge of food profession principles and practices & have great command in the kitchens.
• Strong leadership skills and a team player with good interpersonal skills.
• Ability to multitask and work efficiently under pressure.
• Ability to meet deadlines

Restaurant Manager

• Working Day: 5.5 Working Days
• Location: Island-wide (To be discuss during interview)
• Salary: $3500 - $3800

Job description

• Responsible for the store’s overall day to day operations, ensuring maximum productivity and efficiency.
• Maintains and ensure quality standards and profitability performance of store outlet.
• Responsible for the development and supervision of the store work team and acts as the over -all unit head.
• Monitoring restaurant operations to ensure compliance with licensing, with food safety standards and industry regulations.
• Monitor food and bar cost by ensuring daily compliance to SOPs on inventory / purchasing controls and schedule.
• Implement control measure to minimize pilferage, losses, discrepancies, breakages and wastages.
• Managing the scheduling of employees and leave approval to ensure adequate coverage during peak hours without overstaffing during slow times.
• Orient and train new hired employees assigned in the store.
• Conducts briefing with dining and kitchen staff prior to opening.
• Monitor critical concerns in service and develop action plans for implementation.
• Display good customer relations and manifest through product knowledge.
• Ensure customer satisfaction as they leave the restaurant.
• Handles customer complain effectively and efficiently.
• Training staff on customer service techniques for different scenarios, such as handling complaints about food or service quality.

Requirements

• Minimum 2 years’ experience in dining restaurant environment.
• Must be able to work 6 days shift work including weekends and public holiday.

Karen Lee Kai En Reg No: R22108159

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Assistant Cook Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Assistant Cook Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Assistant Cook Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Assistant Cook Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

JOB HIGHLIGHTS:

-Outstanding Career Growth

-Competitive Salary package & Staff benefit

-Multi Culture working environment

JOB DESCRIPTION:

-Assist Chef with creation and preparation.

-Ensure that food handling and hygiene regulations are followed in accordance with NEA Standards.

-Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe, consistency and time lines.

-Ensure all equipment are cleaned and kept properly.

-Track the inventory of the kitchen and food supplies.

-Work closely and cooperate with other staffs in order to achieve highest possible satisfaction of food items.

-Other ad-hoc duties as requested.

JOB REQUIREMENTS:

-Candidate must possess at least 1 to 2 years relevant experience in Western / European cuisines;

-Must have completed Basic Food Hygiene course;

-Possess a strong sense of initiative;

-Manage and maintain sanitation and hygiene standards;

-Willing to learn and adapt to various line positions with locations;

-Willing to work on weekends and public holidays.

Job Descriptions:

• Pack and serve take away food as per customer order.
• Assist with food preparation and simple cooking
• Process cashless payment through POS systems
• Greet and respond to customer enquiry in a friendly manner.
• Keep work areas, such as food preparation areas, and customer areas clean and organized
• Ensure stocks and supplies are sufficient for daily operation.
• Notify management when inventory levels begin to run low.

Job Requirements:

• Positive Attitude and Friendly
• Customer-Centric
• Ability to speak and communicate in English
• Ability to work independantly
• Ability to work as a team
• Interested to join in F&B industry and ''Willingness'' to learn in F&B
• Able to perform Flexi shift, and able to work in weekends and public holiday.
• 6 Days work week
• Work in a Shopping Centre environment
• Singaporean only

Benefits:

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

Roles & Responsibilities:

1. Carry out maintenance on all restaurant equipment and records, perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages.

2. Provide excellent customer service at all time and ability to handle feedbacks and train team members to achieve guest satisfaction, operation efficiency and productivity.

3. Manage and oversee all storage supplies for the restaurant to ensure smooth operation and monitor inventory to ensure that resources are used effectively and minimizing wastage.

4. Maintain a high standard of personal hygiene and appearance at all time.

5. Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas.

Any other ad hoc duties as assigned by the Company.

Requirements:

1. Minimum 2 years of working experience in F&B industry

2. Able to work split shift, weekends and public holidays

3. Customer oriented, service focus, responsible and positive working attitude.

4. Strong Management skills & good communication skills

5. Handle cash register, POS and Credit card terminals.

6. Maintain good hygiene and housekeeping.

7. Manage inventory.