Total 2,278 F&B / Tourism / Hospitality job vacancies in D15 Katong, Joo Chiat, Amber Road

Are you a chef with experience in a fast-paced kitchen environment with an emphasis on fresh and seasonal produce? Used to leading teams? Looking for a rewarding career with excellent training and opportunities for development? Then join Care UK, a multi award-winning care provider as a Head Chef.

The Role


Leading the team in the smooth running of the kitchen operation
Develop nutritious and diet sensitive meals for residents and their requirements
Menu design and planning
Managing stock control and adhering to food cost guidelines
Ensure compliance with both Food Safety and Health and Safety in the kitchen
Training, supervising, and developing a team to help them make the most of their potential


Some of our benefits by joining the Care UK family


Alternate weekend and social friendly working hours
Bank Holiday Pay Enhancements* (*where applicable)
Career development, training and access to our approved apprenticeship scheme
Hundreds of online and in-store discounts
Annual purchase holiday scheme
Wellbeing support
Wagestream- access your wages at any time


Career Development

We have our own Catering Academy to provide excellent training and induction programs for all new Catering Staff and we will give you all that’s needed to have a successful career as a Chef with us. Our high quality, innovative training and coaching will support the development of your skills throughout your career with us.

We are looking for people to make a difference to residents’ lives every day. When you join Care UK you’ll be joining a team who share the same values: caring, passionate and teamwork. You will have a strong desire to help people and put residents at the heart of everything you do.

We are committed to recruiting diverse, talented people, who share our passion for helping others. We see the potential in everyone, let us help fulfil yours.

Location: East Coast Road

Responsibilities:

• Assist in the preparation of basic food items, ingredients, and raw materials according to standard recipes and procedures.
• Help with the assembly, decoration, and plating of desserts to ensure they are visually appealing and consistent with our standards.
• Maintain a clean, organized, and sanitary work environment, including washing dishes, cleaning equipment, and sanitizing surfaces.

Qualifications:

• Previous experience in a kitchen or food preparation environment, preferably in a dessert or pastry role.
• Knowledge of traditional Chinese desserts and baking techniques is a plus.
• Singaporean, PR, Malaysian, Taiwan, South Korea, Macau and Hong Kong

Senior Cook Job description

The Senior 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

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

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

Looking for Male Senior Cook / Chef

Able to prepare Mongolian (BBQ) / North Eastern Chinese Cuisine

Requires 5 years working experience and above

Working hours from 10 am to 10 pm

Willing to work at least 6 days per week

Salary up to $3000 per month

Address of work place 109 Killiney Road Singapore 239548

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

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

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

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

To ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively

To provide excellent customer service and management and to ensure that all your staff understands the importance of such standards

Ensure smooth day-to-day operation of the restaurant

Obtain sales target and KPIs given by the management

Assist in planning schedule

Promote positive work environment

Ensuring compliance with licensing, hygiene and health and safety legislation/guideline

Develop strategic and operational plans for managing execution and measuring results

Any other duties as may be assigned by management

• organise stock and equipment, order supplies and oversee building maintenance, cleanliness and security
• plan and work to budgets, maximise profits and achieve sales targets set by head office
• monitor and control takings in the restaurant and administer payrolls
• recruit new staff, and train and develop existing staff
• coordinate staff scheduling and rotas, and motivate and encourage staff to achieve targets, including maximising sales
• ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations
• ensure high standards of customer service are maintained
• implement and instil in your team company policies, procedures and ethics
• handle customer complaints and queries
• carry out marketing activities in line with company policy, including implementing branded promotional campaigns from head office

Able to Work Hard and Felxible Timing

Maintain Dine In

Handle Onlline Orders- and Deliveries

Handle outlet Social medias

Leadership Quality

Good Communitcation Skill

Able to Cordinate with Sales & Marketing and Kitchen Team.

Pleasesant and Cheerful

Visionoaries , Achive Goal, Motivator, role Model.

Handle Sales Cash and be Honest.

Assistant Cook Job description

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

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

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

Four Seasons Hotels and Resorts is a global, luxury hotel management company. We manage over 120 hotels and resorts and 50 private residences in 47 countries around the world and growing.

Central to Four Seasons employee experience and social impact programming is the company’s commitment to supporting cancer research, and the advancement of diversity, inclusion, equality and belonging at Four Seasons corporate offices and properties worldwide. At Four Seasons, we are powered by people and our culture enables everything we do.

The Manager, Hotel Information Systems (APAC) role will support key hotel information systems within the APAC region, with a primary focus on the Opera Property Management System (PMS), Simphony Cloud Point-Of-Sale (POS), Activity / Spa Booking systems, Membership systems and Retail systems. This position will serve as a regional subject matter expert for corporate and local support and initiatives to ensure interface integrity between local hotel applications and the corporate enterprise ecosystem. Responsibilities will include assessing new hotel staff-facing applications, overseeing new opening implementations and system upgrades while enforcing standards to align with the corporate strategic plan. The role will also involve managing regional vendor relationships / local dealers, including issue escalations, contract maintenance, and functionality enhancements. The manager will also oversee the Hotel Systems support team for the APAC time-zone, which includes providing technical guidance and ensuring timely resolution of system issues.

Job Description:

1) Project Management, Systems Planning and Implementation

· Assist regional project teams to select and implement hotel systems that support localization and local business requirements while aligning to the Corporate strategic goals.

· Provide oversight on new hotel openings including system contract reviews, implementations and integrations ensuring installations adhere to corporate Hotel Systems standards.

· Research and evaluate new hotel technologies as required by local hotel teams to support local government/legal requirements, improve guest experiences and increase efficiencies for hotel operations.

· Identify and implement software enhancements, tools and configuration to meet local regional business needs and business requirements.

· Keep an open communication channel with the Corporate Hotel Information Systems Team on local requirements and projects.

2) Vendor Management

· Manage regional vendors/local dealer relationships by attending regular account and development calls to review high priority escalated issues, contracts/pricing, and vendor roadmaps to align with Four Seasons long term strategies.

· Work with various software vendors to review, understand and improve hotel systems functionality to support new local requirements.

3) System Support and escalation

· Serve as the regional point of contact for APAC hotels to escalate urgent hotel system issues.

· Escalate high priority system issues to vendors/local dealers and internal teams Meet with Corporate Hotel Systems Team weekly to review and prioritize hotel systems escalated issues and enhancements.

· Work with Corporate internal teams (Hotel System Support Team) to identify possible solutions for high priority escalated issues.

· Act as a liaison between various local dealers/vendors to resolve system issues.

4) Systems Standards

· Bring forward new local hotel system configurations and version requests to the Corporate Hotel Systems Team.

· Drive core standards for all support hotel systems.

5) People Management

· Keep Corporate HSS team informed of all regional items related to hotel systems.

· Maintain relationships with regional business leads such as Sr. Spa Directors, F&B Directors, and Director of Rooms.

· Keep close relationships with regional office team.

· Represent as regional Hotel Systems SME on regional project teams.

6) Administrative

· Assist APAC hotels with invoice and contract discrepancies for corporately managed vendors.

7) Other

· Perform other projects as requested by senior management.

· Key Hotel Systems communication person for APAC office.

Education:

· Bachelor’s degree in business, and / or Information Systems.

Professional Qualifications:

· Extensive Opera PMS and / or Simphony Cloud POS experience is required.

Work Experience:

· Minimum 5 years’ experience with hotel systems.

· Excellent communication and leadership skills.

· Strong problem-solving and analytical skills.

· Ability to work independently and as part of a team.

Travel:

· Occasional.

Key Functional Competencies:

· Ability to translate business needs into software specifications and requirements.

· Project Management methodologies: ability to deliver project and tasks on time.

· Ability to understand, chart and direct inter-systems data flow and systems integration.

Key Competencies:

1) Communication

· Write and speak clearly, is concise and easy to understand.

· Effectively translate / explain technical requirements to business stakeholders.

· Deliver complex messages clearly and with sensitivity to others’ needs, cultures, background, and knowledge.

· Contribute meaningfully and concisely to meetings and discussions.

· Clarify issues to ensure understanding, listen attentively and ask follow up questions.

· Review written work for accuracy, tone, and grammar.

2) Delivering Results:

· Detail oriented, self-motivated and innovative.

· Take pride in doing a good job, work hard, stay focused and do what it takes to meet goals and objectives.

· Get clear on exactly what is required, know when and how to ask for help and support.

· Consistently look for feedback to drive performance improvement.

· Show initiative, look for changes or improvements in own work area and shows willingness to take on new responsibilities.

· Overcome obstacles without “ruffling feathers” and doesn’t give up easily even in the face of tough challenges.

· Deliver on promises and can be trusted to do what they say they will do.

· Tackle unforeseen problems and challenges with energy and persistence.

· Is prepared to go outside own area and work cross functionally to help resolve issues.

· Actively seek knowledge and skills to improve performance and continuously review own progress against goals and objectives.

· Ability to work under pressure and meet various deadlines in a fast-paced environment.

3) Flexibility And Adaptability:

· Respond enthusiastically and positively to changing needs and requirements.

· Actively support and participate in new programs, processes, and ways of working.

· Remain calm when things do not go as planned, or when plans or priorities change.

· Is able to multi-task and handle multiple assignments and priorities.

· Is open to trying new things and shows a willingness to change own ideas and perceptions.

· Readily accommodate unforeseen changes in day-to-day work to deal with a situation or to reach a goal and understand the need for flexibility in response to evolving circumstances.

· Able to effectively handle multiple conflicting priorities.

· Excellent people skills; ability to participate in multi-disciplinary work teams.

4) Creative And Innovative:

· Keep current with new approaches, relevant information, best practice industry standards and research.

· Display curiosity and imagination, is open minded and appropriately challenges the status quo.

· Easily adapt to new opportunities and is able to make things happen quickly and effectively.

· Is always looking for ways to improve things and achieve better results in the context of own work situation.

· Is open to trying new and different processes and experimenting with new ideas and ways of doing things.

· Share own ideas and actively support others when they come up with innovations and improvements.

5) Objective Problem Solving:

· Analytical, organizational and problem-solving skills.

· Know when and how to ask for help and advice, is open to new ideas from others.

· Is comfortable discussing potential problems and sharing perspectives, observations and concerns with colleagues and Managers.

· Use previous knowledge, experience, and intuition to identify the root cause of a problem and have solutions in mind when addressing and discussing problems with others.

· Break down problems into their component parts and identify links between them using logic and analysis.

6) Influencing:

· Use positive language, build rapport to establish credibility and emphasize benefits which will appeal to the individual / audience.

Key Technology Knowledge:

· Excellent experience and knowledge of Microsoft Excel, Word, MS project and Visio.

· Knowledge of Opera PMS, Simphony Cloud POS.

· Knowledge of payment gateways, spa applications, restaurant table management systems, rapid response systems is an asset.

Job Description:

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

Requirements:

• Diploma in Culinary, Tourism / Hospitality Management.
• Minimum 1 year experience in a similar capacity with proven track records.
• A valid SFA Food Hygiene Cert.

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

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

Job Responsibilities

• Greeting and Bidding Customers Farewell
• Lead Customer to their tables
• Present Menu to Customer
• Inform Customer of Daily Specials and Take Order
• Serve Food & Beverage Order
• Clear & Clean Tables
• Any Ad-Hoc Duties that may be assigned by the Manager

Job Requirements

• Excellent Customer Service
• Good Command in English
• Able to work Independently and Team Worker
• Possess Initiative and Good Working Attitude
• Salary will be based on experience

Other Information

• Location: Bugis
• Full Time, Part Time, Intern Available
• Candidate with more experience will be hire under Senior Service Crew

Please kindly email your resume to accounts@captaink.sg

Role and Responsibilities

1. Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions

2. Assist Chef in planning of food events and promotions

3. Handles the legal aspects of Food Licensing and ensure standard food hygiene maintained

4. Handles and make decisions within guidelines from Management Committee/GM on the daily Food operations

5. Responsible for the standard quality and quantity of food produced and Food Hygiene standards maintained

6. Instill Discipline and provide training for Kitchen Staff

7. Attends to members’ complaints and feed backs

8. Ensure sufficient of stocks for sale and requisition of stocks

9. Conduct daily/monthly inventory on stocks and Expiry date

10. Others

· Any other duties/projects as assigned by Supervisor and/or Management

· Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace

· Not engage in any unsafe or negligent act that may endanger yourself or others working around you

· Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment