Total 791 F&B / Tourism / Hospitality job vacancies in bukit mertajam butterworth pulau pinang nibong tebal parit buntar

職責：

• 準備烹調時使用的原料（切碎蔬菜、削皮、切肉等）。
• 在上菜前將菜餚調味，以確保精美的呈現。
• 保持廚房環境衛生、井然有序。
• 確保所有食物和其他物品均妥善存放。
• 檢查成分的品質。
• 管理庫存並在短缺時下訂單。
• 檢查食物的新鮮度並丟棄過期的物品。

要求：

• 熟練使用刀具、炊具
• 能夠遵守所有衛生程序。
• 具團隊合作能力。
• 高超的溝通技巧。
• 良好的身體素質和耐力。
• 至少擁有烹飪學校的文憑將是一個優勢。

津貼和福利

• 津貼（旅費、交通費等）
• 醫療保險
• 個人發展機會

Responsibilities:

• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.).
• Ensure great presentation by dressing dishes before they are served.
• Maintain a sanitized and orderly environment in the kitchen.
• Ensure all food and other items are stored properly.
• Check quality of ingredients.
• Manage stock and place orders when there are shortages.
• Inspect freshness of food and discard out-of-date items.

Requirements:

• Proficient in using cutting tools, cookware
• Capable to follow all sanitation procedures.
• Ability to work in a team.
• Excellent communication skills.
• Good physical condition and stamina.
• Possess at least Diploma from a Culinary School will be an advantage.

Perks & Benefits

• Allowance (travel stipends, transportation, etc.)
• Medical insurance
• Personal development opportunities

Responsibilities:

• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.).
• Ensure great presentation by dressing dishes before they are served.
• Maintain a sanitized and orderly environment in the kitchen.
• Ensure all food and other items are stored properly.
• Check quality of ingredients.
• Manage stock and place orders when there are shortages.
• Inspect freshness of food and discard out-of-date items.

Requirements:

• Proficient in using cutting tools, cookware
• Capable to follow all sanitation procedures.
• Ability to work in a team.
• Excellent communication skills.
• Good physical condition and stamina.
• Possess at least Diploma from a Culinary School will be an advantage.

Perks & Benefits

• Allowance (travel stipends, transportation, etc.)
• Medical insurance
• Personal development opportunities

· We are looking for Food & Beverage Supervisor experience (3-5 years) in supervisory role in coffeeshop/food court sector.

· Candidates for this role must have high initiative and positive working attitude.

· Able to provide supervision and guidance to staffs on food handling and hygiene and to ensure the compliance to SFA standards and to train new staffs.

· Responsible for ordering, receiving and checking of goods and supplies.

· Ensure the neatness and cleanliness of the coffeeshop.

· Helps to promote and sell our food & beverage items to customers.

· Need to provide helps to stall tenants, handle complains, enquiries and solve daily issues.

· Need to handle POS system and record daily sales.

· Need to implement Safe Management Measures for our company.

· Must be able to work on shift, week end and public holiday, 6 day working days per week and rest on week day.

· Food Hygiene Course or F&B officer certificate is a must.

· Candidates with good coffee making and cooking skill will be an advantage.

· Only Singaporean.

Job Description & Requirements

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software, like OpenTable and PeachWorks
• Strong leadership, motivational and people skills
• Acute financial management skills.

Claudine is a French neo-brasserie by Chef Julien Royer, located on Dempsey Hill. Claudine presents an intimate side of French cuisine and genuine hospitality, inspired by the joys of home.

Claudine is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Execute mise-en-place efficiently; including, setup an array of ingredients, the process of preparing, caring for your workstation
• Preparing a wide range of ingredients, meeting the highest standards of taste and presentation
• Checking quality of ingredients
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner
• Be a role model and guide junior team members

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

• Oversee performance and daily operations for the entire business unit, BEHG.
• Manage and enhance the efficiency and productivity of the daily operations to ensure that business objectives are met.
• Working across functional teams, Singapore and international venues to archive budget and forecast to meet target and control operational costs.
• This position will be accountable for planning, coordinating and managing staff and services to ensure efficient and effective F&B operations and that customer service standards are maintained at all times.
• Develop strategic business plans to improve existing operations, to meet ever-changing customer and business needs.
• Ensures optimal guest satisfaction and resolves complaints whenever necessary, or through coaching venue leaders capability handling and solving positive outcomes.
• Establish effective communication channels with stakeholders to provide a system of feedback on the overall success of the operation. This feedback should lead to the implementation of operational improvements that better meet the needs and expectations of stakeholders.
• Monitor industry and market trends and suggest creative ideas to enhance the restaurant's image and offering.
• Enhance brand image by collaborating with customers, government, community organizations and employees - enforcing ethical business practices.
• To oversee the Group's business development functions and manage the resources and use them effectively to grow our existing business units and investigate new business opportunities.
• Work closely with HQ leadership team, venue managers and international teams of operational divisions to understand and contribute to their business development requirements.
• Supporting planning and guidance of international operations task force and Singapore training for international new openings.

Job Description & Requirements

· To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes/south Indian dishes.

· Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.

· To ensure that all the dishes are freshly prepared and the food standards are met.

· Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.

· Plan and arrange ingredients for next day preparation and orders.

· Need to understand the customer requirements, as per order.

· To Introduce new dishes and menus.

· Should monitor and maintain stock levels and inventory.

· Need to monitor stock rotation procedures are followed as per inventory.

· Experience in all North Indian cuisines.

· Monitoring portions and waste control.

· To provide quality of food

· A deep understanding of authentic North Indian food preparation.

· Capacity to work under pressure during the extremely busy period.

· Flexible to work in any shifts, especially in split shifts.

Claudine is a French neo-brasserie by Chef Julien Royer, located on Dempsey Hill. Claudine presents an intimate side of French cuisine and genuine hospitality, inspired by the joys of home.

Claudine is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Execute mise-en-place efficiently; including, setup an array of ingredients, the process of preparing, caring for your workstation
• Preparing a wide range of ingredients, meeting the highest standards of taste and presentation
• Checking quality of ingredients
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Head Bartender to join our team!

As a Head Bartender, we rely on you to:

• Drive and maintain high standards of alcoholic beverages and service in the outlet
• Be knowledgeable of the wine and beverage list and offer recommendations to customers based on their preferences
• Develop wine/ beverage strategies as well as managing slow moving items
• Manage the inventory of all materials and supplies
• Implement effective measures to improve costs control

Requirements:

• People & Customer oriented
• Minimum 3 years experience in a similar capacity, preferably within a hotel

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 Posting: Business Administrator

The Role:The Business Administrator will play a vital role in managing our administrative operations, supporting daily business activities, and facilitating effective communication across departments.

Key Responsibilities:

• Oversee administrative functions to ensure efficient operations.
• Manage scheduling, correspondence, and document handling.
• Coordinate with finance for budgeting, payroll, and invoicing.
• Implement organizational processes and system improvements.
• Liaise between management and staff, fostering a cohesive team environment.

Qualifications:

• Bachelor's degree in Business Administration or related field.
• Proven experience in business administration or management.
• Excellent organizational, communication, and leadership skills.
• Proficiency with business software and administrative tools.

We Offer:

• A competitive salary and benefits package.
• Opportunities for growth and professional development.
• A dynamic work environment where your contributions are valued.

Job Posting: Assistant Managing Director

The Role:The Assistant Managing Director will work closely with the Managing Director to develop strategic plans, oversee operations, and ensure the company's financial and operational goals are met.

Key Responsibilities:

• Assist the Managing Director in strategic planning and execution.
• Help manage daily business operations and lead cross-functional teams.
• Participate in financial planning, budget management, and performance analysis.
• Contribute to business development initiatives and customer relationship management.
• Ensure company policies and procedures are followed by all departments.

Qualifications:

• Bachelor’s or Master’s degree in Business Administration or relevant field.
• Over 10 years of experience in a leadership role, preferably within the F&B industry.
• Strong understanding of business operations, financial management, and strategic planning.
• Excellent communication, leadership, and problem-solving skills.
• In-depth knowledge of Sichuan cuisine and the food service market.

We Offer:

• A leadership role in an innovative company.
• Competitive salary with bonus potential.
• Opportunities for professional growth and advancement.

The 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 cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Cook Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

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

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• 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

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 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 Descriptions

• Taking guests’ orders.
• Running food.
• Handling cash & other forms of payment.
• Making proficient sales transactions - using a point-of-sale system.
• Properly checks I.D.s – for guests who appear to be under the legal drinking age.
• Demonstrating responsible alcohol service.
• Demonstrating impeccable product knowledge.
• Suggestive selling - using proven techniques.
• Answering questions - accurately and politely.
• Satisfying any/all needs of the guests - regularly double checking back with guests throughout theirexperience.
• Maintaining a clean & organized station – including pre-bussing & table maintenance.
• Performing opening, closing & side duties – setting up/breaking down station, refilling condiments, cleaning ashtrays, etc.
• Demonstrating knowledge of all table/station numbers.
• Directing guests to areas & restrooms.
• Creating memorable experiences.
• Entertaining guests to create “Raving Fans.”

Job Requirements

• no experience is ok as training is provided

Benefits

• Staff Meal / Uniform

Working hours

• 5 days / 44 hours per week