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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Hotel Sales Executive

But will you fit this job like a Billie Jean glove? Read on to find out...

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with companies who need our meeting facilities and hotel room accommodations
• Meeting directly with logistics staff at these companies to find out what their needs are in the coming months and identifying what the hotel can do for them
• Writing and sending quotations and contracts to potential clients to secure future business
• Ensuring that a booked event will go smoothly on the day of the event.
• Soliciting corporate guest feedback
• Using that feedback to help us improve our hotel services & operations
• Improving the Standard Operating Procedures (SOPs) for sales & marketing

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for human connection and ability to learn.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You really love the business of hotel sales & marketing within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You’re a master at making sales calls and asking for the sale.
• You truly love the sense of achievement in winning new business.
• You are flexible and can change focus quickly.
• You want the challenge of increasing our rooms business and meetings business.
• You can start your new job here in Vientiane, Laos as soon as possible.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a hotel Sales Executive in 4 or 5 star hotels
• Previous experience living/working outside your home country, preferably in Asia.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager with a strong hospitality background.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Candidates are invited to send in their CV with photo to:

Belmont International Hotels
Email: hrmlaos@belmontasia.com

Only short listed applicants will be contacted. Do not miss out on this rewarding opportunity!

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Chef de Cuisine

This challenging full time hands-on position is for you if you:

• have experience in French/Mediterranean/Western Cuisine.
• are an accomplished chef who loves to cook, with a passion for creating new dishes, a strong personal style, and desire the freedom in the creation of the menu.
• gain satisfaction from meeting & talking with the guests in the restaurant.
• have advanced culinary skills, including food production, creation of new dishes, and presentation skills.
• have experience in a la carte and banquet cookery as well as cocktail style finger food.
• have a minimum of 3 years experience supervising in a medium volume, scratch-cooking kitchen.
• have strong organization and communication skills because you have to coordinate and work with other departments in the hotel.
• are willing to work with a young team who will need hands on training from you.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Accor Hotels

Job Description

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards. 
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications. 
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. 
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitization 

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. 
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date. 
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning and Development of Culinary Team 

• Responsible for the induction and on boarding of new hires. 
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations. 
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures. 

Management and Leadership of the Culinary Team  

• Oversees the effective and professional operations of assigned kitchen. 
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary. 
• Ensures that all deadlines assigned by supervisors are met.

Involvement in Wider Job Function Relationships 

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. 
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

Candidate's Profile

Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field . 
• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills. 
• Flexible and able to embrace and respond to change effectively. 
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.

Restaurant Profile

One of the world’s top chefs with three Michelin stars, Anne-Sophie Pic, debuts her entry into Asia with a remarkable restaurant in Raffles Hotel Singapore. Opened in 2019, the restaurant, La Dame de Pic, Raffles Singapore invites guests to discover the world of Anne-Sophie’s culinary identity, which reflects her search for aromatic complexity, combinations of flavours and powerful tastes that evoke emotions.

Located in the hotel’s dining room at the Main Building, the contemporary chic restaurant is beautifully designed with a graceful and soft palette that is reminiscent of Anne-Sophie’s favourite colours and materials: pastel shades and natural decorative elements such as leather or wood. Additionally, the renowned chef is a third-generation Michelin-starred chef, following in the footsteps of her grandfather and father, perfectly reflecting Raffles Hotel Singapore’s rich heritage that has inspired generations since the iconic property was established in 1887. La Dame de Pic, Raffles Singapore is awarded the distinguished 5-star rating in Forbes Travel Guide 2022 and one star in the Michelin Guide Singapore 2022.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Accor Hotels

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa. 

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Assist the outlet manager on daily Front of the House and Heart of the House operations
• Check the appearance, orderliness, cleanliness and set-up of the outlet and its related areas, and be ready before 10 minutes of the commence of each meal period
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas
• Offer a personalize guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B team
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up on correct procedures implemented by outlet manager as to prevent future recurrence
• Focus on the dining experience for LCAH members
• Ensure that safe working practices are followed including emergency procedures
• Assist Outlet Manager to organize and implement F&B promotions and special functions periodically
• Oversee the stock requisition and usage of operation equipment/supplies
• Maintain and check the outlet’s/heart of the house’s cleanliness and comply with the F&B sanitation and hygiene rules and regulations
• Participate in departmental leadership activities as a member of the team
• Maintain levels of confidentiality and discretion for guests
• Develop own knowledge and skills as a contributing member of the F&B team

• 1 year F&B management experience
• Experience in similar size/style of 5* hotel 
• Diploma in Hospitality Management
• Evidence of Leadership / People management 
• Good interpersonal and communication skills
• Able to work under pressure and independently
• Good interpersonal skills with ability to communicate with guests and all levels of colleagues and management
• Service oriented with an eye for details 
• Good computer skills and proficient in Microsoft Office-Words & Excel
• Good problem solving and decision making skills
• Effective conflict management skills, respecting a diverse, multi-cultural environment
• Use sensitivity and discretion in supporting guest needs
• Lead to constantly improve the guest service experience and team performance

Accor Hotels

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep,

Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa. 

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Job Description

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Support the reservations team to ensure all key KPIs are met and maintained including conversion, abandoned call rate and call quality assurance.
• Supporting & Handling Email Reservations
• Taking Internal & External calls follow LISTEN/LQA Standard
• Perfect Arrival Check 
• Rate Loading
• Ensure travel agency commissions, reservations sales conditions, profile tracking and guest recognition is checked, completed and updated accordingly
• Maintain high level of performance within the reservations guest experience, including training and support for the reservations team and liaison with operational teams.
• As instructed by the Director of Reservation Sales, maintain and update reservation systems with accurate tracking and rate information to all distribution channels.
• Ensure that a “RevPRO culture” is spread in the hotel, through regular liaison with operational 
• Manage rooming lists, corporate bookings, and crew blocks as required 
• Travel Agent Commission Reconciliation 

Qualifications

• Minimum of 3 years of relevant experience in the reservations sales
• Strong working knowledge of CRS, PMS, TARS or distribution systems
• Results Orientated
• External and internal environment understanding 
• Ability to work effectively and contribute in a team 
• Great communication, presentation and influencing skills 
• Customer/Commercial focus
• Team support and development mindset for the team
• Multicultural awareness and able to work with people from diverse cultures 
• Flexible and able to embrace and respond to change effectively 
• Self-motivated and energetic

Accor Hotels

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep,

Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa. 

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Job Description

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Ensure that all recipes and product yields are accurately costed and reviewed regularly
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• Creative menu planning and correct food preparation for each outlets including banquets
• To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet
• Interacts with guests to obtain feedback on product quality and service levels
• Responds to and handles guest problems and complaints
• Make recommendations to the Executive Chef regarding succession planning
• To be aware of all financial budgets and goals
• Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy
• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
• Manage associates fairly and take a personal interest in knowing all culinary associates
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given
• Identify strengths and weaknesses and provide timely feedback to the individual
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly

Qualifications

Requirements & Competencies:

• Minimum of 3 to 5 years relevant experience in the management culinary position, preferably in similar operations style
• Strong working knowledge with computer, Microsoft Office, Procurement & Requisition module
• Relevant Culinary School or College Diploma, preferred
• Knowledge of labour laws and visa requirements in Singapore

Accor Hotels

Job Description

Company Description

Our World is Your Playground. A world-class lifestyle hotel in the heart of Orchard Road, where playfulness meets peak performance; creativity meets innovation; business meets sucess. At Pullman Singapore Orchard, we don't do ordinary. Pioneering and stylish, guests can push their boundaries in 326 guestrooms and suites, trend setting F&B outlets and immersive relaxtion zone; not to mention the happening lobby. Challenging the status quo, we are redefining hospitality with seamless, fun, cool and smart interactions.

Job Description

The Assistant Restaurant & Bar Manager shall assist in planning, organizing and giving direction of the overall F&B operation. He/she will provide administrative support, contribute to marketing and delivering each promotion of the outlet. The Assistant Restaurant & Bar Manager is responsible and accountable for its profitability, revenue generation and creating WOW experiences.

Outlet Operation

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operations requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that LQA Standards, health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• Perform proper handover and communication to the next shift
• Assist other food & beverage outlets with their operations during peak times or when required

Qualifications

• High School/GED equivalent/Diploma in Hotel Management or equivalent 
• Minimum 2 years of experience in a similar capacity or management level 
• Has strong knowledge on beverage trends, fermentation, cocktails, zero alcohol and wines  
• Excellent reading, writing and oral proficiency in English language 
• High degree of professionalism with sound human resources management and business acumen capabilities 
• Proficient in MS Excel, Word, & PowerPoint 

Additional Information

• Strong leadership, interpersonal and training skills 
• Good communication and customer contact skills  
• Service oriented with an eye for details 
• Ability to work well in stressful & high-pressure situations 
• A team player & builder 
• A motivator & self-starter 
• Well-presented and professionally groomed at all times

Accor Hotels

Job Description

Company Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep,

Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Job Description

Director of Food and Beverage

Summary of Responsibilities

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Provides direction, leads and drive strategic plan initiatives in support of company purpose, mission and values
• Directs efficient and effective F&B operation activities of the outlets
• Monitor weekly activity of F&B Sales and ensure they are maximizing the use of resources to penetrate new accounts and promote outlets for private events
• Ensures that quality standards are met and service distinctiveness is practiced
• Promote work environment where employees feel valued, involved and appreciated
• Ensure compliance with corporate and hotel operational policies/guidelines and procedure
• Participate in senior management meetings on financial, operational and ad hoc issues
• Prepares annual division budget and updates monthly forecast with tireless focus on profit improvement
• Ensures revenue is maximized and labour expenses are in control
• Work closely with MARCOM for impactful promotions and marketing activities as to enhance outlets’ position and to increase their revenues
• Plans and conducts tests to identify and improve weakness in service activities
• Monitors volume of business and related labour requirement forecast
• Ensures service and kitchen areas meet standard for cleanliness, proper set up, sufficient supplies and equipment
• Monitors food quality, portion control and provides feedback to culinary team
• Identifies issues/concerns and formulate recommendations for improvement
• Lead the F&B team to personalize the guest dining experience with Heartist approach and ensure the delivery of Service Promise
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence
• Work closely with the culinary team to maintain food quality and ensure its timeliness and accuracy of delivery and setup for all events are achieved
• Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
• Ensures staff is effective and well trained and deviation from service procedures is corrected through on the job training.
• Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
• Ensures that established control procedures, liquors’ law and regulations are followed
• Develop own knowledge and skills to grow as a business partner and leader
• Ensuring department operates at the highest level of productivity

Qualifications

• At least 8 – 10 years in senior Food and Beverage management position, preferably in an international deluxe hotel
• Diploma or Degree in F&B Management
• Good knowledge of F&B operations
• Creative thinking and problem resolution
• Proficient in training skills
• Knowledge in financial and marketing area
• Presentable, well groomed with leadership quality

Accor Hotels

Job Description

Job Description

• Plan menu and design the plating presentation for each dish.
• Ensure that all food meets the highest quality standards and is served on time.
• Ensure high quality guest experience and able to lead and develop modern Izakaya concept along with the team to compete with free standing Izakaya concepts of similar calibre.
• Support in other kitchen outlet when needed.
• Hire and train staff to prepare and cook all the menu items.
• Keep track of new trends in the market and create new recipes to regularly update the menu.
• Collaborate with other outlet chefs in food preparation and presentation in line with market trends.
• Assist the Executive Chef in compiling the annual marketing plans and budgets
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Maximize efficiency and utilization of available resources to achieve better work performance.
• Ensure all tasks are carried out according to regulations and required standards of performance.
• Ensure personal hygiene and food hygiene standards complies with FSMS / HACCP standards.
• Work closely with the restaurant service team in order to deliver luxury service in the dining area.
• Ensure inventory, requisition, par stocks and control systems are in place to maintain cost control.
• Be fully conversant with hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

Work Experience

• Minimum 5 years experience of working as a Japanese Chef, preferably in a luxury hotel/restaurant.
• Strong passion for creating authentic, modern, fusion and creative Japanese cuisine.
• Able to work under pressure.
• Possess good leadership and supervisory skills.
• Able to work in a fast-paced environment, with a keen eye for quality control.
• Knowledge of food and health safety standards including HACCP.

Accor Hotels

Job Description

Company Description

"Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

• Ensure the smooth and efficient, operations of the Food & Beverage Division (TASTE restaurant, Le Bar & Banquet) in accordance with the established guidelines in the Department Operations Manual. 
• This job will involve planning, organizing, dealing and controlling the resources of the Food & Beverage Division and to achieve objectives the performances service and quality standard of the department and the Hotel.
• Create loyal and trustworthy employees who take pride in their work, providing the highest possible level of service.
• Lead and support all Guest Experience initiatives within the property.
• Ensure that the team is well trained, conduct themselves professionally and where appropriate have a development plan or career path.
• Ensure the team has a Sales culture, driving ALL & Accor Plus recruiting culture. Upselling and other business practices to optimize the performance of the dept.
• Evaluate operations and procedures and suggest improvements to the General Manager with supporting Policy & Procedure + training tools.
• Effective and efficient implementation of the Food & Beverage Business Plan and      accompanying marketing strategies on ideas, contents and promotions.
• Assign responsibilities to subordinates effectively.
• Assist subordinates during busy periods in service.
• Check the work performances and turnout of subordinates.
• Demonstrate thorough knowledge on products, menus, beverages and equipment.
• Liaise with Kitchen on daily operations, events and promotions.
• Hold daily briefing and monthly departmental meetings.
• Demonstrate understanding of and adherence to the Hotel’s policy on Fire, Hygiene, Health and Safety.
• Prepare fortnightly or monthly rosters and ensure it is communicated to the team following Ministry of Manpower recruitments. 
• Submit all rosters, sick leave and annual leave to the Management for processing monthly in a timely manner. E.g. over time, incentives etc. by 15th of the month. Ensure “TimeSoft” application is current at all times; like the entry of leave (sick or annual etc.) is entered correctly and timely.
• Enforce all pre-check and check control procedures according to the brand standards.
• Ensure that no use of single plastics are used and other items, following the brand standards.
• Monitor the quality and quantity of all food and beverage items served.
• Regularly inspect equipment and ensure that they are in good working order.
• Enforce courtesy and efficiency to the team with a Heartist culture at the forefront of all interactions.
• Support marketing approach to develop sales

Qualifications

Your experience and skills include:

• Service focused personality is essential and previous leadership experience required
• Proven ability to build and maintain good relationships with all stakeholders
• Communicate thoughts, actions and opportunities clearly with strong networking skills
• Ability to lead by example, believe in a strong team culture and set the scene for high performance

Accor Hotels

Job Description

Company Description

Sofitel Singapore City Centre, an iconic hotel which opens in October 2017 will form part of a mixed-use development at Tanjong Pagar Centre, a multi-billion dollar development, which will become Singapore’s tallest building at 290 meters set around landscaped parkland and direct MRT station access.

The 223-room Sofitel Singapore City Centre will offer chic designed rooms, 4 Food and Beverage options, a ballroom, and several meeting rooms, fitness and pool facilities.

Job Description

• Attend and actively participate in weekly Food and Beverage meetings, respecting the confidentiality of issues which may be discussed formally or informally.
• Assist the Restaurant & Bar Manager with managing the service of food and beverage within the restaurant.
• Assist in monitoring the F&B and labour cost and ensure that it is within budget.
• Ensure that the beverage stocktaking is done in a correct and efficient manner towards the end of month.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant / bar and room service;
• Regular liaison with Engineering, ensuring that maintenance requests are completed quickly, focusing on guest needs as a priority.
• Coordinate between restaurant and other relevant departments to ensure that preparations for restaurant operations have been made.
• Assist in the preparation monthly restaurant reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet ambassadors, namely Restaurant Supervisors and Executives.
• Ensure constant liaison with other departments for special requests.
• Any other such duties that may from time to time be assigned by the Director of Food & Beverage.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Strive to implement the Sofitel Vision and demonstrate active use of Sofitel Values.
• Be knowledgeable of and operate within appropriate outlet and hotel liquor licensing guidelines and House Management Policies.
• Any other duties assigned by your manager.

Qualifications

• Minimum 2 years experience in a similar role, preferably including 5 star experience.
• Projects professional image at all times through personal presentation / interpersonal skills.
• Desire and ability to train and develop staff.
• Maintains awareness of industry trends in service, product and presentation.
• Initiates contacts and establishes rapport easily.
• Organises time and work efficiently.
• Effective numeracy, verbal and written communication skills.
• Appreciates and maintains an effective outlet for stress.
• Willingness to work weekends and public holidays as part of the job role.
• Has the aptitude and willingness to undertake further development with Sofitel.

Accor Hotels

Job Description

Company Description

Sofitel Singapore City Centre, an iconic hotel which opens in October 2017 will form part of a mixed-use development at Tanjong Pagar Centre, a multi-billion dollar development, which will become Singapore’s tallest building at 290 meters set around landscaped parkland and direct MRT station access.

The 223-room Sofitel Singapore City Centre will offer chic designed rooms, 4 Food and Beverage options, a ballroom, and several meeting rooms, fitness and pool facilities.

Job Description

• Reports directly to the Magnifique Meetings Operations Manager.
• Assist the Magnifique Meetings Operations Manager in overseeing the department.
• Ensure the efficient and smooth operation of the department.
• Assist in the management of all Banquet operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, systems use and management, department management, policy and procedure implementation and enforcement and meeting participation and facilitation
• Supervises food and beverage set up and clean up
• Assist in planning, organizing and executing all banquet functions including, but not limited to, breakfast, coffee breaks, luncheons, dinners, cocktail receptions, galas, etc.
• Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, scheduling, conducting counselling and evaluations and delivering recognition and reward
• Assist in recruiting, interviewing and training team members
• Greets clients and responds to guest requests in a timely, friendly and efficient manner
• Consistently monitor and adhere to Sofitel operating standards and service culture.
• Build commitment and inspire ambassadors to do the best job possible.
• Assist the Magnifique Meetings Operations Manager in building a strong team which works well together and which is mutually supportive so that the entire team can achieve a higher level of service.
• Ensure engagement in team through developmental opportunities, rewards and recognition.
• Participate in the set-up of meeting rooms and assist in the up-keeping of the brand standard.

Qualifications

• Minimum 2 years experience in a similar role, preferably including 5 star experience.
• Projects professional image at all times through personal presentation / interpersonal skills.
• Desire and ability to train and develop staff.
• Maintains awareness of industry trends in service, product and presentation.
• Initiates contacts and establishes rapport easily.
• Organises time and work efficiently.
• Effective numeracy, verbal and written communication skills.
• Appreciates and maintains an effective outlet for stress.
• Willingness to work weekends and public holidays as part of the job role.
• Has the aptitude and willingness to undertake further development with Sofitel.

Cultivated Concepts Limited

The mission of our team at Cultivate is to deliver a refreshing new chapter of fine casual dining to Hong Kong.  We aim to cultivate a dining experience that is distinctive, unconventional, and intuitive. 

Situated in the heart of Hong Kong’s Soho district, Cultivate is an intimate 22-seat that redefines fine-casual and interactive dining.  Every night, Executive Chef and co-owner Leonard Cheung aims to provide diners with a highly seasonal set menu that sees humble, seasonally appropriate ingredients elevated to invigoratingly new heights. 

Job Description

Seeking a strong and creative pastry chef who can work independently and assist the Executive Chef in creating memorable desserts within a modern seasonal tasting menu at restaurant Cultivate. 

Cultivate is an open-kitchen dining concept in the heart of Soho, opened in March 2021.  Serving a highly seasonal tasting menu, dinner only, 5-6 nights a week. 

Restaurant Info:

- Open 5-6 days a week, closed Sundays

- 18-22 covers every night

- 10-12 course tasting menu, the final 3-4 courses reserved for dessert and pastry

- Small and passionate team in the kitchen and on the floor

- Open kitchen concept; every chef is expected to interact with diners, explain different courses, and to work in a presentable manner

Requirements:

- International pastry experience outside of Hong Kong

- Must come from fine dining pastry background

- Fluent in English

- Willingness to collaborate with the Executive Chef and the cold station

Additional Info:

- 8 days off a month

- 12 AL days

- Staff meal provided

- Discretionary bonuses after passing probation

- Salary range $30,000- $34,000

S & S Hospitality Limited

Redefining Hospitality, Beyond Imagination

S&S Hospitality embodies the very essence of world-class cuisine and awe-inspiring dining experience. We aim to amaze. Our mission is rooted in adding that special splash of colour to your life’s rich tapestry – sharing those significant, heart-felt moments that matter most to you. 

Job Description

工作職責

Here is a Sensational Opportunity to join our team!

We are looking for all levels of experienced, outgoing, friendly and guest-focused candidates. Candidates with more experience will be considered for a senior-level position.

Location(s):
| Central & Causeway Bay & Tsim Sha Tsui & The Peak (Group' restaurants)

Remuneration and compensation package including:
5-day work week
Birthday Leave
Special Leave
Transportation Allowance (Specified outlet)
Tips
Duty Meals
Comprehensive Training
Excellent Career Prospect

Personal information collected is for recruitment purposes only.

Red Hot International Limited

Job Description

Job descriptions:
• Assist kitchen operation and monitor food quality
• Preparing and producing all food items and ensure that food and plating to meet quality standards consistently
• Ensure work safety and food hygiene standards
• Carry out any other duties as required by Executive / Head Chef when needed
Requirements:
• Working experience in western kitchen
• Good knowledge of food handling, hygiene, preparation & cooking procedures
• Able to work in a busy kitchen efficiently
• Hard working, enthusiastic, reliable
• Good communication skills
• Proficient in English
• Working permit in Hong Kong

Job Location: Central, Wanchai, Tung Chung, TKO, Lee Tung Avenue

Red Hot International Limited

Job Description

Job descriptions:
• All day dining 
• The lead on ensuring a quality offering for all guests
• Assist kitchen operation and monitor food quality
• Preparing and producing all food items and ensure that food and plating to meet quality standards consistently
• Ensure work safety and food hygiene standards

Requirements:
• Working experience as a Head Chef
• Good knowledge of food handling, hygiene, preparation & cooking procedures
• Able to work in a busy kitchen efficiently
• Hard working, enthusiastic, reliable
• Good communication skills
• Proficient in English
• Working permit in Hong Kong

Job Location: Central, Wanchai, Tung Chung, TKO, Lee Tung Avenue

Red Hot International Limited

Job Description

Job descriptions:
• Manage and supervise all aspects of day to day operations
• Ensure maximum customers satisfaction and drive profitability
• Lead the team to achieve the company requirement and meet all regulations regarding hygiene and safety
• Responsible for all operating equipment and inventory
• Responsible for recruiting and training staff
• Ensure all customers orders are served timely and correctly
• Prepare weekly roster, liaise with office and HR
• Prepare the daily report
• Perform any duties assigned by the Management

Requirements:
• At least 3 years supervisor or above relevant working experience in Western restaurant
• Excellent communication, customer service skills and guest experience 
• Good team leader, self-motivated and versatile
• Positive personality to grow and shine
• Proficient in English
• Working permit in Hong Kong.

Job Location: Hong Kong Island (Wan Chai, Kennedy Town)

Panda Hotel

Job Description

Responsibilities

• Directly responsible to and assist the Executive Chef in supervising the function of all kitchen employees, facilities and costs
• Assit the Executive Chef in overseeing cooking, preparation, and presentation to ensure the highest quality and desired levels of production at all times

Requirements

• Diploma of Secondary Education Examination or above
• 5 years’ well rounded experience in areas of contemporary fine dining and buffets
• Thorough knowledge of food handling, preparation techniques and food safety
• Excellent knowledge of modern culinary trends
• Hands-on experience in standardizing recipes, plating instructions, costing and inventory control
• Abilities to lead, motivate, train, and develop people
• Clear and concise written and verbal communication skills
• Immediate availability is highly preferred

Fringe Benefit

• 5-day Work Week
• Free Duty Meal
• 12 days Annual Leave
• Birthday Leave
• Marriage Leave
• Full Paid Paternity Leave
• Medical Benefits (Outpatient and Hospitalization)
• Staff Dining Privileges
• Staff Rates on Hotel Guest Room
• External Training Subsidy
• Discretionary Bonus

As a family-friendly employer, we offer attractive remuneration package and fringe benefits to the right candidates. Interested parties can apply with full resume and expected salary to Human Resources & Training Department at email [Apply Now ] / Whatsapp 9820 9222

Personal data collected will be treated in strict confidence and will be used for recruitment purpose only. Applicants who are not invited for interview within 2 months may consider their applications unsuccessful. All data of unsuccessful applications will be destroyed after 6 months.

Rekhani Hospitality Group Limited

Job Description

Responsible for making Tandoori Dishes such as Tandoori Roti, Naan Bread, and Tandoori chicken and chicken tikka Etc.Marinate meat for tandoori dishes,cuuting different aroma leaves for garnishing for presentation
Job Type: Full-time
Salary: From $20,000.00 per month
Schedule:
• Day shift
Supplemental pay types:
• Overtime pay
Experience:
Food & Beverage: 1 year (Preferred)

AlphaSights Limited

AlphaSights

AlphaSights is a global leader in knowledge search. Our mission is to connect the world’s top professionals with the world’s best knowledge, helping them improve critical decisions, sharpen their thinking and drive business forward. Investment firms, consultancies, corporations and non-profits rely on AlphaSights to connect them efficiently and intelligently with experts across all industries and regions. Founded in 2008, we have offices around the globe and regularly rank as one of the fastest-growing companies in the world.

Job Description

AlphaSights is looking for an organised, enthusiastic Workplace Experience Associate (Office Assistant) to help us run things efficiently in our Hong Kong office. A successful candidate will embrace a 'whatever-it-takes' mantra to roll up their sleeves and achieve team goals. 

• Front of House and reception desk operations responsibilities during core business hours: provide optimum hospitality service and professionalism; greet and provide general support to all visitors.
• Maintain office efficiency, including: maintaining the office supplies and ordering kitchen consumables in cost-effective focus; answering and coordinating incoming calls; procuring, receiving, and tracking resources; processing and sending outbound mail; sorting and distributing incoming mail and packages.
• Tracking expenditures with a clear grasp of the budget and inputting any charges into the Master sheet as they occur.
• Maintain daily office tidiness and organization to ensure an aesthetically pleasing and welcoming environment.
• Support administrative tasks; including handling business documents, contracts, service agreements, and running errands
• Building and maintaining vendor relationships and management; exploring new quotations and opportunities in the market
• Be responsible for office-wide updates and a key point of contact for the Workplace Experience and Real Estate team in Asia
• Be an ambassador for upholding and maintaining health and safety best practices within the workplace, in line with occupational safety guidelines. 
• Support employee onboarding and offboarding; working cross-functionally to ensure a smooth onboarding process for our new joiners and upholding these standards as our employees offboard at the end of their tenure, maintaining professionalism and efficiency.
• Perform ad-hoc tasks, including running errands, providing carrier service, and assisting with the setup, breakdown, and clean-up of company parties and events, including furniture reconfiguration.
• Handling with all travel arrangements through a travel booking platform (Navan) in accordance with the travel guidelines
• Conduct routine facility inspections, seeking deficiencies with furniture, equipment or appliances and remedying as appropriate.
• Supporting in planning and execution in-house or off-site activities, socials, and celebrations for employee engagement, marketing, and talent attraction; coordinate all details from inception to execution; office catering, food and drink deliveries.

A talent who will be the cornerstone of our office operations: 

• Ability to think on your feet and not easily flustered or overwhelmed
• Strong interpersonal and communication skills, and the capacity to build positive working relationships across function and seniority level
• The ability to manage ambiguity, a wide variety of stakeholders, conflicting priorities, and high-pressure environments
• Excellent written and verbal communication 

The Arca

Welcome to the Yulan Group. Experience a collection of destinations that take their inspiration from fragrant magnolia. Destinations that are recognisable by scent, soft to the touch and ever evolving to meet the needs of today’s traveller. Whether you’re a local or from overseas, Yulan Group offers the chance to experience hospitality like never before. 

Times have changed, and so have you. Yulan Group destinations are where you can voice your desires, share your inspirations and most importantly belong.

Job Description

Job Responsibilities:

• Responsible for all daily front office activities
• Handle guest enquiries and emergency cases
• Empowered to make decisions in the best interest of the hotel from a sound understanding of how decisions are made, ensuring consistency.
• Achieve maximum guest satisfaction and adhere to the quality standards required by the hotel
• Assist the Front Office Manager in the management of the front office operations, and ensure the smooth running of reception and the guest service counter
• Act as coordinator and ensure prompt and adequate service delivered by various departments

Job Requirements:

• At least 2 years hotel front desk working experience at supervisory level

We offer career opportunities and excellent remuneration package to the right candidate. Please email your full resume with current and expected salary to People & Culture Department or on Whatsapp 5976 5391.

Yulan Group Limited is an equal opportunity employer. Applicants not invited for interview within six weeks may consider their applications unsuccessful. All information will be used solely for recruitment purpose and will be destroyed when the recruitment process is finished.

Red Hot International Limited

Job Description

Job descriptions:
• Assist to ensure a smooth daily operation.
• Prepare the Bar to be ready for service according to restaurant standards.
• Maintain the beverage stock to ensure smooth operation
• Possess good knowledge of the drink list and ensure all customer orders are served timely and correctly.
• Provide consistent and high level service to customer.
• Build and maintain a good relationship with customer.
Requirements:
• Good team player, self-motivated and versatile.
• Positive personality to grow and shine.
• Proficient in English.
• Working permit in Hong Kong.
Job Location: Wan Chai

PT OS Selnajaya Indonesia

We, OS Selnajaya provides our One Stop Service to meet the various needs from our clients with our wide knowledge and experience in Indonesia.

In particular, we support company establishment, recruiting and training skilled personnel building in-house system to sustain the growth of company, business optimization to improve the productivity, human exchange between Japan and Indonesia through Technical Intern Training Program/studying abroad, etc. We make our great effort to keep being your best supporter who can contribute on your business success in Indonesia.

Job Description

Location: MM2100 (Cibitung)

Responsibility:

- Have subordinates to have manage 40 people

- Increase hotel and restaurant occupancy

- Create strategies and event ideas, so that many people visit hotels and restaurants

- Make hotel & restaurant promotion using social media to attract lots of visitors

- Can create events

- Create advertisements and promotional videos

- Other tasked related this position

Qualifications:

- English Fluent

- Understand and able to implement MICE,

- Strong in organization, leadership, communication and hotel operations, as well as digital marketing strategy

- Minimum S1/D3 degree

- Minimum 4 year of experience in Hotel and Restaurant

- Excellent command of English (verbal and written)

- Detail oriented & quick learner

Working days: Mon - Fri

Salary : IDR 18 juta THP/month

medical, tax paid by company

Annual bonuses according to company performance

Veranda Hotels & Residences

Job Description

Job Description:

• Achieve maximum profitability and over-all success by controlling costs and quality of service.
• Planning the venue layout according to the number of guests and the type of event with Sales & FNB Team.
• Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations.
• Overseeing the seating of guests, the serving of meals and beverages, and the clearing of tables.
• Preparing work schedules and completing documentation in a timely manner.
• Ensuring exceptional customer service

Requirements:

• Minimum Diploma/Bachelor in Culinary Art, Hospitality, or similar.
• Minimum 2 years experience in similar position.
• In-depth knowledge of banquet management.
• Excellent interpersonal and communication skills.
• Friendly attitude and sales oriented.

PT Indocater

PT INDOCATER, one of the member of Media Group which includes Media Indonesia, Metro TV, Lampung Post, Sheraton Media Hotel, Papandayan Hotel Bandung and The Bali Inter-Continental Hotel, is one of the foremost Catering Companies in Indonesia providing as well Commisary and Camp & Maintenance Services for clients in Oil and Mining Sectors as well as for hospitals and manufacturing industries.

Job Description

Roles and Responsibilities

1. Manage people movement (camps/rooms/accomodations) – reservation, availability, effective occupancy and usage arrangements. Beds allocation shall be arranged with optimum capacity/occupancy and minimum beds waste in regards to personnel rota schedule, different gender, etc.
2. Manage the use of camp management application provided by CONTRACTOR and integrated with COMPANY’s existing system – check-in/check-out, movements, beds allocation and availability, etc. This shall be available and 100 accurate to support counting Personnel for Emergency Response purposes.
3. Report accurately POB status – arrival/departure dates, schedule changes (reasons for changes included), beds status (vacant, occupied, out of order, booked, etc.).
4. Troubleshoot including resolution of camp management and provide recommended improvements for COMPANY’s review and APPROVAL.
5. Manage room supplies (e.g. linens, beddings, amenities, toiletries, etc.), consumables.
6. Manage overall housekeeping and laundry operations
7. Develop and update standard operating procedures for camp/room management (inclusive housekeeping and laundry).
8. Develop and implement equipment maintenance strategy (e.g. kitchens, laundries, camps, recreational/entertainment equipment, gyms, etc.) for equipment supplied by CONTRACTOR and COMPANY, including spare parts strategy (e.g. fast moving, slow moving, critical, substitution, etc.)
9. Maintain  spare parts availability  corresponding  to  the  equipment

maintenance strategy.

10. Continuous improvements leading to net zero and minimum waste

policy.

Qualifications

1. Bachelor degree in hospitality/hotel Management or engineering discipline / Diploma degree (D3) in food production
2. 5 (five) years of experiences as Camp Manager at remote site projects/operations for the last 10 (ten) years managing at least 500 POB.
3. Hold valid HACCP training certificate issued by HACCP’s authorized/approved training providers
4. 3 (three) years of experience in managing basic care of equipment maintenance associated with catering and camp management operations.
5. Computer literacy – MS Office applications.
6. Fluent in English (both speaking and writing).

D.A. Dynasty Corporation Sdn Bhd

Job Description

To oversee the whole operation of the Housekeeping Department. To ensure the policy standard set forth is maintained and followed.

1. To successfully incorporate planning and coordinating all department objectives to their end.

2. To organize all sections of this department to work efficiency and inter-departmental co-operation with standard operation procedures

3. Responsible in all cleaning programmes for rooms and public area.

4. To report complaints of guests, damage, etc. immediately to Management and to conduct investigate immediately.

5. To have full knowledge of SOP in Housekeeping, ability to delegate responsible authority subordinates.

6. Strong English communications.

SHF Services (M) Sdn Bhd

Job Description

Location Available :

• Kuala Lumpur
• Selangor
• Penang
• Johor

Job Responsibilities :

• Assisting the head chef in the day-to-day operation
• Takes care of daily food preparation and duties assigned by the manager to meet the standard and the quality set by the management
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Personally responsible for hygiene, safety, and correct use of equipment and utensils

Responsibilities :

• Participates in the training of staff
• Supervise and schedule food and beverage staff
• Ensure customer satisfaction
• Resolve customer complaints, as well as internal conflict among staff
• Order and maintain inventory control costs
• Oversee food service, and act as an expeditor, when necessary, to ensure the timely movement of completed food orders from the kitchen to the customer table

Required Skill(s): MANAGING, FOOD PREPARATION

FIRST LEISURE SDN BHD

Tunamaya Beach & Spa Resort Tioman on Tioman Island which unveiled 54 villas along a 330m stretch of private beach front. Tunamaya Beach & Spa Resort (Tioman) rated as Top 3 Resorts on Tioman Island by Tripadvisor after being awarded the Certificate of Excellence for 2 years in a row. It was located in Pulau Tioman, Pahang. Our business is hotel & hospitality.

Job Description

• Manage, organize and ensure the smooth running of your particular section.

• Assist in the planning, schedule, record and training of new and existing staff in order to meet all standards required by the management of the resort.

• Interacts and communicates professionally with F&B outlet as well as with Stewarding.

• Maintains excellent teamwork and team spirit among staff.

• Together with the Head Chef, assists in preparing duty rosters, taking expected volumes of business into consideration. 

• Authorized to call in additional personnel in emergencies if warranted, with approval of Head Chef.

• Makes every attempt that staffs clear their days off when business is quiet.

• Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.

• Professionally active, self-motivated and involved in every aspect of the kitchen operation. Supervises, directs, guides and corrects kitchen staff when necessary.

• Takes a professional interest in constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal.

• Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.

• Ensures the prescribed food preparation and service procedures are carried out in detail according to the resort’s policies and procedures, and corrects any deviation through constant on-the-job training.

• Ensure requested reports are submitted within the deadlines given, including work schedules, implementations, training plans as well as any other form of document required by management.

• Makes suggestions to the Head Chef concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.

• Assists in implementing policies and procedures under guidance of the Head Chef.

• Checks the maintenance of all kitchen equipment and the constant cleanliness of kitchen areas. Makes every attempt to prevent any damage, breakage, theft or loss of resort’s property by enforcing policies and procedures.

• Ensures the staff report punctually in correct uniform and standard of grooming for work.

• Reports to the Head Chef for correct disciplinary action to be taken against his staff, fair and professionally, to maintain a high level of staff moral and discipline in the kitchen team.

• Informs and consults the Head Chef of any problems, discrepancies and happenings with the staff.

• Assists the Head Chef in conducting training classes as required.

• Aware of the resort regulations, policies and procedures to do with hygiene, discipline, fire & safety.

• Responsible that wastage and spoilage is kept to a minimum by constantly checking all food storage and production, ensuring that daily stocks are kept at a minimum level.

• Ensures food spoilage reports are filled out at all times, within the outlet.

• Works the hours to guarantee the running of a professional operation; at a sound level of guest. Satisfaction at all times, which may be allocated to him by the Head Chef.

• Checks all refrigerators and freezers in the kitchen outlet, for cleanliness, tidiness, proper storage and freshness of the food products to prevent spoilage and contamination of food.

• Build an efficient team of employees by taking an active interest in their welfare, safety, security, training and development.

• Informs and consults the Head Chef of any problems, discrepancies and happenings of kitchen staff at any time. 

• Contributes to the moral and team spirit of the resort.

• Performs other duties that may be assigned by the management.

• Stay’s updated with the developments of food trends worldwide and make’s appropriate suggestions to the Head Chef.

• Be fully conversant with all health and safety, fire and emergency procedures.

• Maintain a high standard of personal hygiene, dress, uniform and body language.

• Be polite and professional in any situation where the image of the resort is represented.

• Attends meetings as required by the Head Chef.

FIRST LEISURE SDN BHD

Tunamaya Beach & Spa Resort Tioman on Tioman Island which unveiled 54 villas along a 330m stretch of private beach front. Tunamaya Beach & Spa Resort (Tioman) rated as Top 3 Resorts on Tioman Island by Tripadvisor after being awarded the Certificate of Excellence for 2 years in a row. It was located in Pulau Tioman, Pahang. Our business is hotel & hospitality.

Job Description

1. Greets all guests at all times in a friendly and helpful manner and attempts to learn.

2. Registers rooms all arrivals according to established procedures.

3. Maintain intimate knowledge of departmental standards and procedures.

4. To ensure handover procedures are followed.

5. Answer telephone calls and answers general building.

6. Process guest folios and collect payment.

7. Administer and manage cash handling responsibilities.

8. Assist guest with any inquiries regarding local entertainment, restaurant or transporatation.

Old Penang Hotel Malaysia

Old Penang Hotel - Penang Times Square

2-star hotel

3, Jalan Kampung Jawa Lama, 10150 George Town, Pulau Pinang, Malaysia•+60 4-226 7611

Surrounded by shops and dining options, this straightforward budget hotel in the city centre is a 3-minute walk from Penang Times Square shopping mall and 2 km from Pangkalan Raja Tun Uda Ferry Terminal.

Job Description

We are currently looking for motivated Hotel Manager to take control of the day-to-day operations for our hotel.

Our aim is slowly upgrade from the current budget hotel to boutique hotel one day.

As Hotel Manager you will work with, and develop, the team to provide good guest service, continually exceeding the highest possible

standards whilst overseeing the smooth running of the hotel’s operations ensuring the hotels objectives are met and maintained at all

times through maximizing occupancy, revenue, and maintaining and building on the reputation of the hotel.

As Hotel Manager you must be a real team player, whilst being able to adapt and take charge in a variety of situations. You will have

the highest attention to detail, whilst maximizing all sales opportunities for new and existing guests and training your team to deliver

the same.

Duties And Responsibilities

• Plan, implement and manage overall hotel daily operations
• Conduct hotel budgeting and financial planning
• Plan and organize hotel activities to drive sales
• Manage and monitor hotel expenses
• Manage and track hotel inventory
• Plan and implement marketing campaigns with marketing teams
• Build and maintain strong relationships with visitors and clients
• Build relationships with vendors
• Suggest and implement new ideas
• Determine KPIs
• Hire and onboard new hotel staff
• Evaluate staff performance
• Ensure safety and adherence to rules and regulations
• Prepare and manage schedules and shifts
• Knowledge of other languages is a big plus
• Understanding of all hotel management
• Excellent knowledge of MS Office
• 2 years of experience with hotel management
• Excellent customer service skills
• Great decision making and problems solving skills
• Good leadership skills
• Ability to motivate staff

Location is Georgetown, Penang

The Loco Group Pte Ltd

Who are we?

The Super Loco Group operates four Mexican restaurants in Singapore, serving up fresh, creative interpretations of classic Mexican food in a fun and festive environment. One of our aims is to provide a work environment for our teams to be as enjoyable as it is for our guests, creating a culture of fun and inclusivity, inspiring each other and giving opportunities for promotion and career progression.

Job Description

The Super Loco Group

Floor Manager for Super Loco, up to $3,400/month

We’re looking for a fun and ambitious Floor Manager to join our Loco family, bringing the fun and festive Mexican spirit of eating and sharing to our guests. 

As a Floor Manager, you will:

• Display excellent communication skills and promote communicate within your teams.
• Lead by example in everything you do!
• Work with your management team on all aspect of front of house. 
• Inspire and motivate your team to have fun and achieve great results together!
• Work hard and celebrate your successes. 
• Display high standards and take pride in your work. 
• Think positively, look for opportunities to go above and beyond. 

What you can expect from us?

• Sales Incentive earned from date of joining 
• 44 hours, 2 days off, 5-day work week
• Birthday Leave
• Daily Staff Meal
• Late Night Transport
• A positive work environment
• A company who is passionate about sustainability
• Reward and recognition (we love celebrating everything!)
• The opportunity to develop and grow with the brand and progress at your own pace

What’s next?

1. We will contact you to arrange a quick chat over the phone. 
2. Meet the team, ask as many questions as you wish
3. Once we’ve WOW’ed each other, you’re in!

Only Singaporeans may apply

If you are interested in this opportunity, please apply online by clicking “Apply Now” below.

The Loco Group Pte Ltd

Who are we?

The Super Loco Group operates four Mexican restaurants in Singapore, serving up fresh, creative interpretations of classic Mexican food in a fun and festive environment. One of our aims is to provide a work environment for our teams to be as enjoyable as it is for our guests, creating a culture of fun and inclusivity, inspiring each other and giving opportunities for promotion and career progression.

Job Description

Chef de Partie for Super Loco, up to $3,000/month + monthly incentive ($400-$600)

Work with amazing people creating dishes that make you proud. Perfect if you’re looking for career progression and a fun workplace that values your contribution.

Who are we?

The Super Loco Group operates four Mexican restaurants in Singapore, serving up fresh, creative interpretations of classic Mexican food in a fun and festive environment. One of our aims is to provide a work environment for our teams to be as enjoyable as it is for our guests, creating a culture of fun and inclusivity, inspiring each other and giving opportunities

for promotion and career progression.

What we are looking for?

• Fantastic communication skills and the ability to work as part of a team
• Someone who takes real pride in everything they do
• Someone who is always looking for ways to get and do things better

What you will be doing?

You will work alongside a team of talented and passionate chefs to prepare and plate up our amazing Mexican food, fresh in the restaurant. Some western cooking experience is preferred.

What you will get?

• Monthly Sales Incentive earned from the date of joining ($400-$600)
• 2 days off, 5-day work week + OT for any hours worked more than 44 per week
• Birthday Leave
• Daily Staff Meal
• Late-night transport where applicable
• A positive work environment
• Staff referral programme up to $500
• A company that is passionate about sustainability
• Reward and recognition (we love celebrating everything!)
• The opportunity to develop and grow with the brand and progress at your own pace

What’s next?

1. We will contact you to arrange a quick chat over the phone.

2. Meet the team and Head Chef, ask as many questions as you wish, and demonstrate your passion in the kitchen

3. Once we’ve WOW’ed each other, you’re in!

Meatsmith Telok Ayer

Texas. Kansas City. North and South Carolina. Singapore.

Meatsmith is proof that real-deal barbecue can exist outside of America’s traditional barbecue heartlands.

Meatsmith Telok Ayer offers American smokehouse barbecue with international favours set within the historic Chinatown precinct.

Your personal data will be collected and used by us to assess your suitability for employment now or in the future and to verify your identity and personal details. We may disclose your personal data to third parties where necessary. 

Job Description

Job Description

• Support and follow direction of Executive Chef in order to perform the role with precision and attention to detail.
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.
• Prepare daily mise-en-place.
• Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.
• Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.
• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.
• Adhere to all standards for food hygiene, presentation, production and portioning.
• Monitor the production of food items to ensure compliance with prescribed recipes and specifications.
• Maintain standard cleanliness and sanitation in all kitchen areas.
• Minimise food wastage.
• Ensure sufficient stocks in storage and inform superior for replenishment.
• Other job related tasks as and when assigned

Requirements

• Minimum culinary certificate or equivalent with minimum 3 years of relevant experience
• Good communications skills
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Resolve issues in a fair and positive manner
• Be punctual and well disciplined
• Only Singaporeans

M Hotel Singapore

Job Description

Position Summary

Chef De Partie is responsible for assisting and supporting the Sous Chef in food preparation, cooking and presentation of the cuisine. Ensure that the food quality, presentation is consistently maintained and SOPs are strictly followed. The individual has to assist in food ordering during the absence of the Sous Chef.

Responsibilities

· Prepare daily food preparation works and execute the food orders in a timely and sequential order

· Coordinate and supervise the flow of assignments of Demi Chef and Cooks to ensure efficient and smooth food production and service

· To control and record food spoilage, minimize wastages, exercise portion control, and menu presentation

· Assist in function events and coordination with service team on menu set up, and timely replenishment throughout function event

Experience and Key Competencies

· Minimum O levels or equivalent

· Minimum 2 years of experience in the culinary, food and beverage, or related professional area

· Experience in working in a hotel outlet will be an added advantage

· Proficient in menu planning, menu costing, quality and cost control, and order calling

· A dynamic personality able to work under pressure, creative in F&B promotions and banqueting

· A self-starter and team player able to lead and nurture a team of kitchen crew to achieve a consistently high level of food production

ScienTec Consulting Pte Ltd

Incorporated in 2004, ScienTec Consulting Pte Ltd has since redefined the standards of HR services by transforming organizations with its 4 principal services: Staffing, Specialist Search, HR Managed Services/Outsourcing and HR Consulting.

⭐Credential and industry awards by ScienTec include Recruitment Agency of the Year, Best Client Service, Best Candidate Experience, Specialist Recruitment, etc.

• By submitting your application or resume to us, you will be deemed to have agreed & consented to us collecting, using, retaining & disclosing your personal information to prospective employers for their consideration of your candidature.
• Please refer to ScienTec’s Privacy Policy (https://www.scientecconsulting.com/privacy-policy) for full details. If you wish to withdraw your consent, please write to us at dpo@scientecconsulting.com
• We request that you DO NOT provide sensitive personal data such as government identification numbers (e.g., NRIC number, passport number) or any other sensitive personal data that is not required during job application stage. Please note that such data may be deleted accordingly.

All job applications will be processed with strict confidence and only shortlisted candidate will be contacted.

ScienTec Consulting Pte Ltd

1 Maritime Square, #10-33A/B, Harbourfront Centre, Singapore 099253

Tel: +65 6225 3272

www.scientecconsulting.com

Job Description

Job Description

• Location: Pasir Panjang
• Working Hours: Monday to Friday (Office Hours)
• Work Type: 11-months (convertible)

JOB SCOPES:

•  Manage the liaison officers workstream including:

1. Coordinate across the Chief LO (CLO) and Deputy Chief LOs (DCLO) to ensure that the LOs are providing a positive, white-glove experience to speakers and delegations.
2. Coordinate requisition and training of LOs.
3.  Manage welfare of LOs, including ensuring sufficient working rooms and meals.
4. Drafting of LO handbook and provide information to support the pool of LOs in their roles.
5. Work with CLOs to manage reporting from the LOs for the hospitality workstream, including collating itineraries, number of bilat meetings. 

JOB REQUIREMENTS:

• Singaporean (s) only.
• Must possess at least Degree in any related discipline.

Interested candidate may apply via email to spjlua(at)scientecpersonnel.com (indicating Job ID J42459 for faster processing). All job applications will be processed with strict confidence and only shortlisted candidate will be contacted.

Lua Zhi Chin (Jeanette) - R1873831

ScienTec Consulting Pte Ltd – 11C5781

Pullman Singapore Hill Street.

Job Description

Job Responsibilities

• Manage and oversee daily operations and ensure compliance to operations standards and procedures and brand standards.
• Plan weekly schedule planning and daily team floor plan .
• Be involved in the hiring, training and providing on-going communication to staff and deliver quality service to guests.
• Ensure compliance with health, safety, food handling, and hygiene standards.
• Handle customers' feedback promptly.
• Holds daily briefing with staff in each shift and review occupancy forecast, reservations, special attention, guest requests, and others as deem appropriate.
• Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes.
• Coordinate with Chef and other department for any special promotion and ensure staff is aware of it to ensure that up selling is exercised.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

Qualifications / Requirements

• Minimum 2 years experience in the F&B/Hospitality industry
• Candidates with more experience may be considered for AM position
• Able to lead and motivate the team.
• Able to work under pressure.
• Possess good leadership and supervisory skills.
• Able to work in a fast paced environment, with a keen eye for quality control.

MERCURE SINGAPORE BUGIS

Job Description

Main Responsibilities

·      To assist in ensuring the smooth and efficient operations of the Kitchen.

·      Prepare and execute orders according to standard recipes

·      Ensure adequate mise en place at all times

·      Ensure consistency of quality of food.

·      Ensure food orders executed in an efficient and timely manner

·      Observe and practice relevant health, safety and hygiene standards

·      Maintain a positive and close relationship with the team.

Job Requirements:

• Similar experience or min. 3 years as Demi Chef in the Hotel industry. 
• Ability to multitask and work efficiently under pressure
• Excellent use of various cooking methods
• Good Communication Skill
• Good Interpersonal Skill
• Perform rotating shifts required.

**We regret to inform that only shortlisted candidates would be notified. **

DUSIT THANI

Dusit Thani Laguna Singapore is located within the grounds of the acclaimed Laguna National Golf Resort Club, 10 minutes by car from Changi International Airport and 15 minutes from Downtown.

Comprising 198 tastefully-decorated rooms and suites showcasing the best of contemporary Asian design, this resort is equipped for business and leisure with a wealth of experiences for guests to enjoy.

Facilities include Greenhouse, an all-day dining multi-ethnic restaurant with show kitchens, The Tee Deck – Al fresco bar & grill, Legends Bar, Dusit Gourmet, The Nest – Members’ only restaurant, DFiT - a fully-equipped gym, three swimming pools, three tennis courts, a 9-hole Laguna Putting Course, Laguna Practice powered by Toptracer and Dusit’s signature Devarana Wellness.

The resort also offers a boardroom, two meeting rooms, an outdoor lawn, eight pavilions, and a large pillarless ballroom (seats up to 480 guests) with a pre-function area overlooking the golf course.

Guests will enjoy privileged access to the driving range and Laguna National’s championship Classic and Masters golf courses.

Job Description

A World of Opportunities Awaits

Company Name: Dusit Thani Laguna Singapore

Job Title: Front Desk Supervisor

JOB RESPONSIBILITIES

• Supervise and train front desk agents, ensuring they adhere to hotel policies and provide exceptional customer service.
• Train new front desk employees on hotel procedures, systems, and service standards.
• Provide assistance and support to front desk agents during busy periods or challenging situations.
• Ensure proper handling of guest payments, credit card transactions, and billing procedures.
• Monitor room availability, manage room allocations, and handle reservations and room assignment changes
• Create and manage front office staff schedules to ensure adequate coverage for all shifts.
• Pre-assign the rooms in system and follow through on designated requirements.
• Handle escalated guest issues and find appropriate resolutions to ensure guest satisfaction.
• Collaborate with the front office manager to implement and enforce policies, procedures, and service standards.
• Ensure compliance with safety and security protocols, including key control procedures and emergency procedures.

JOB REQUIREMENT

• Diploma or equivalent. Additional education in hospitality or related fields is a plus.
• Minimum of 2 years in Front Office or Guest Service experience in a similar capacity.
• Excellent communication, interpersonal, and problem-solving skills.
• Strong customer service orientation and the ability to handle guest concerns and complaints effectively.
• Proficiency in using hotel management systems, reservation software, and office applications.
• Knowledge of front desk operations, including check-in/check-out processes, reservations, and billing procedures.
• Familiarity with cash handling procedures and basic accounting principles
• Ability to work well under pressure and in a fast-paced environment
• Professional appearance and demeanor.
• Flexibility to work varying shifts, including evenings, weekends, and holidays.
• 
  

*Only shortlisted candidates will be notified.

You may also apply via https://careers.dusit.com/

For any enquiry, please send message to 92344805.

An IMPORTANT NOTE to all Job Seekers: Please be informed that any available job positions with our company is advertised only on selected platforms, i.e. My CareersFuture Singapore, JobStreet Singapore, Dusit International career website, as well as Laguna National and Dusit Thani Laguna Singapore official LinkedIn pages. We ask that all interested applicants remain vigilant and do not fall prey to job scams.

Dusit Thani Laguna Singapore Hotel also offer many other career opportunities in our operations that might be of interest to many others. Our Recruitment Managers will be delighted to meet any of your friends, associates including relatives who might be keen to explore a career with us. Start by connecting them to talk to us TODAY!

By expressing your interest and submitting an application with Dusit Thani Laguna Singapore, you agree that the personal data that you have submitted will/may be used and disclosed by our group of companies for the purpose of processing your employment including the evaluation of your suitability, background screening, contacting you regarding your employment and notifying you for future career opportunities. You shall be deemed to have agreed and acknowledged that in the course of the collection, use and disclosure as described above, relevant personal data me also be transferred outside Singapore.

Resorts World at Sentosa Pte Ltd

Job Description

Responsibilities

• Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Supervise, coach and motivate the team in the kitchen
• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• Following kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in Quick Service/Hotel/Fine Dining restaurants
• Good interpersonal, communication and supervisory skills
• Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications

Nextbeat Singapore Pte. Ltd.

Job Description

・$3,000 - $4,000

・Japanese BEEF YAKINIKU fine-dining

・5 day work week | 44 hours work week

　10:30am to 10:00pm(1.5hr break) daily

<Job Description>

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

<Job requirements>

• 1~2 year of service experience at the Fine Dinings or Hotels
• Passionate and team-oriented character
• Non-selfish and willing-to-learn attitude
• Experience working as a Restaurant Supervisor is advantageous. *but not mandatory
• Experience working in Japanese restaurants is advantageous. *but not mandatory
• Able to communicate in English

<Benefits>

• Health insurance
• Monthly sales Incentive Program
• Staff meal provided
• Staff discounts and Referral Incentive Program (up to $200),
• Birthday Vouchers/Yearly vouchers
• Career/Self development Grant
• Payout of unused AL/PH
• Opportunities to progress internally
• Performance review half-yearly

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

67 Pall Mall Singapore Ltd.

Job Description

Key Areas of Responsibility 

·      Working closely with GM and the team to deliver excellent member experience.

·      Guarding the reputation of the club, its members and investors.

·      Working closely with GM to be responsible for day-to-day operations, bringing together dynamic teams in operations, culinary, wine, cellar, facilities, accounts, events management, and memberships.

·      The AGM will assist GM at board meetings and annual shareholder meetings.

·      The AGM will assist GM to present confident and credible leadership.

·      The AGM will assist GM to be accountable for the operational and financial performance of the business.

·      Strategies and implement initiatives to enhance the business operation.

·      For the health, safety and well-being of staff and customers and for the performance of each department.

·      Management of all regulations; licensing, legal requirements, and compliance.

·      A robust and resilient individual who is able to quickly assess situations.

·      A high level of emotional intelligence (clearly aware how their behaviour impacts on others).

·      Although wine is the focus at 67 Pall Mall, this is matched with a great food offer and the AGM should be creatively orientated with a genuine affinity with both food and wine.

·      Events are a major part of the business and the AGM should have considerable experience in this style of operation, and an eye for the unusual in order to constantly improve and impress members.

·      Self-motivated, driven and competitive; able and willing to push boundaries with a collaborative and dynamic team and bring a fresh viewpoint and attention to detail to the club.

·      Challenging ways of thinking and initiating change in a constructive manner.

·      Charismatic with strong people management skills, excellent communication and presentation skills.

·      Demonstrable ability to plan projects and execute plans on time and to budget.

·      Any other job duties as assigned by the management.

PSGourmet Pte Ltd

PS.CAFE: A REFUGE FOR SOCIAL GATHERING

PS.Cafe opened in 1999 as a cosy cafe hidden within Projectshop clothing store. This charming and understated spot quickly gained a following for its hearty takes on savoury cafe classics, famous truffle shoestring fries and indulgent cakes, puddings and tarts. Thoughtfully detailed interiors, lush surroundings, friendly relaxed service and generous portions have made this homegrown Singapore brand an internationally recognized local favourite. PS.Cafe is the place for legendary brunches and lazy afternoon teas, romantic dates and friendly celebrations in beautiful surroundings.

Job Description

SUMMARY

The role of a Sous Chef is to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.

PRIMARY RESPONSIBILITIES

➢ Prepare ingredients and pastries according to recipes

➢ Assist in menu planning and creation of new concepts/new products

➢ Ensure the cleanliness of all areas and aspects of the kitchen, food storage areas, including proper rotation of all ingredients to prevent food waste.

➢ Ensures that all recipes, food preparations and presentations meet the standard procedures and guidelines.

➢ Inspect the quality of the ingredients and measure them for specific recipes

➢ Ensure continuous supply of pastry to the outlets according to the delivery schedule and timely order processing.

➢ Minimize the wastage and spoilage of ingredients and other food items (where applicable)

➢ Assist in the training and development of staff.

➢ Create BOM (Bill of Material) in the ERP Inventory system for all new products.

➢ Ordering and stock control in the absence of the Senior Sous Chef, ensure all PO (Purchase order) is created accurately in the ERP inventory system.

➢ Ensure all DO (Delivery Order)/Invoices are updated in the ERP Inventory system accordingly per the dateline set by the Finance Department.

➢ Adhoc duties assigned by Supervisor

KNOWLEDGE AND SKILL REQUIREMENTS

➢ Minimum 3 years of relevant working experience in baking pastries and bread.

➢ Professional Trade Certificate in pastry is preferred.

➢ Creative with an eye for detail.

➢ Proficient in menu creation

➢ Strong communication skills; Able to articulate ideas/thoughts.

➢ Independent, resourceful with a positive working attitude.

PSGourmet Pte Ltd

PS.CAFE: A REFUGE FOR SOCIAL GATHERING

PS.Cafe opened in 1999 as a cosy cafe hidden within Projectshop clothing store. This charming and understated spot quickly gained a following for its hearty takes on savoury cafe classics, famous truffle shoestring fries and indulgent cakes, puddings and tarts. Thoughtfully detailed interiors, lush surroundings, friendly relaxed service and generous portions have made this homegrown Singapore brand an internationally recognized local favourite. PS.Cafe is the place for legendary brunches and lazy afternoon teas, romantic dates and friendly celebrations in beautiful surroundings.

Job Description

SUMMARY

The role of a Sous Chef is to work alongside the Head Chef to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.

RESPONSIBILITIES

·        Leads kitchen team in the absence of the Head Chef

·        Provides guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating

·        Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

·        Keeps cooking stations stocked, especially before and during the peak operation hours

·        Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards

·        Manages food and product ordering by keeping records and minimizes waste

·        Works with existing systems to improve waste reduction and manage budgetary concerns

·        Supervises all food preparation and presentation to ensure quality and restaurant standards

·        Assist Head Chef in maintaining kitchen organization, team competency, and training opportunities

·        Assist Head Chef with menu creation

·        Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

·        Ensure strict adherence of food safety, sanitation and hygiene requirements and practices

·        Follows and adheres to Company policies, processes, and procedures accordingly

·        To attend trainings/meetings as and when required

·        Adhoc duties/projects assigned by Supervisor

REQUIREMENTS

Ø Minimum Diploma in Culinary Arts or equivalent

Ø 5 years of relevant working experience in a similar capacity

Ø Able to lead and is a team player

Ø Good planning and organizing skills

Ø Excellent communication and interpersonal skills

Ø Good Microsoft Office skills

Ø Able to work in a fast paced environment

PSGourmet Pte Ltd

PS.CAFE: A REFUGE FOR SOCIAL GATHERING

PS.Cafe opened in 1999 as a cosy cafe hidden within Projectshop clothing store. This charming and understated spot quickly gained a following for its hearty takes on savoury cafe classics, famous truffle shoestring fries and indulgent cakes, puddings and tarts. Thoughtfully detailed interiors, lush surroundings, friendly relaxed service and generous portions have made this homegrown Singapore brand an internationally recognized local favourite. PS.Cafe is the place for legendary brunches and lazy afternoon teas, romantic dates and friendly celebrations in beautiful surroundings.

Job Description

SUMMARY

To ensure that restaurant operate efficiently and profitably while maintaining reputation and standards. This role must coordinate a variety of activities, whatever the size or type of the outlet, and are responsible for the business performance, quality standards and health and safety of the restaurant.

RESPONSIBILITIES

• Responsible for the business and financial success of the outlet operations by applying knowledge in F&B costing and cost control, including staff and food cost
• Organization of stocks and equipment, ordering of supplies and oversee the outlet maintenance, cleanliness, and security
• Responsible for planning and working within budget, maximizing profits and achieving sales targets
• Responsible for people management including recruitment, motivation, training and development, roster planning, and payroll administration
• Ensure that safety and hygiene standards are strictly adhered to at all times and to be in compliance in accordance to regulations
• Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all guests consistently
• Handles all guests queries and feedbacks in a professional and timely manner
• Ensure that standard operating procedures, processes and policies are strictly adhered to
• Prepare monthly management reports in relation to outlet performance
• Adhoc duties/projects as assigned by Supervisor

REQUIREMENTS

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent
• Minimum 5 years of relevant experience with at least 3 years in a managerial level
• Energetic, good team player and service oriented
• Great leadership with solid analytical, communications and interpersonal skills
• Independent, proactive, resourceful and ability to work in a fast paced environment
• Well versed in Microsoft Office.

Amara Sanctuary Resort Sentosa

Job Description

Job Summary: 

Oversee Banquet operations to ensure high quality of food and service delivered to guests at functions in accordance with the Hotel standards.

Responsibilities: 

• Meet and ascertain guests requirement for their events, with representative from Catering Sales. 
• Conduct and enforce all pre-event checks and control procedures.  
• Brief the Banquet team on the event programme and menu and ascertain they are familiar with it. 
• Provide fast and effective solutions to resolve any operations or service gaps. 
• Conduct daily inspection on storage areas for cleanliness and working conditions using established checklist.
• Handle manpower deployment, recruitment, welfare, staff grievances and disciplinary issues. 
• Conduct performance appraisals for Banquet staff and manage their performance by coaching and training them in accordance with established Hotel standards.
• Performs any other duties as assigned by management.

Job Requirements

• Maintain highest standards of professionalism, ethics, grooming and attitude towards Associates, guests, suppliers and other clients.
• Strong communication, customer service and interpersonal skills.
• Good leadership skills.
• Good knowledge and enforcement of liquor and food service laws. 
• IT proficient in MS Office applications and Hotel systems.
• Strong team player. 
• Ability to multi-task and solve problems in a demanding environment. 
• Costing ability
• Food Hygiene certificate
• Willing to work long hours and on weekends/PH
• Ability to relate to and manage large crowds. 

For Singaporean applicants only.

Employability Partner: NTUC e2i (Employment and Employability Institute)

Talent Trader Group Pte Ltd

• Industry knowledge
• Candidate psychology
• Pre-recruitment analysis
• Recruitment
• Post recruitment maintenance

Job Description

Responsibilities:

• Work closely with the Food & Beverage Department on operational, inventory, and cost-related issues. Setting-up cost control systems and categories for each outlet, evaluating recipes submitted by F&B, and pre-costing all items in the menus.
• Monitor processes n stores, kitchens, bars, inventories properly record and audit.
• Any discrepancies are investigated and traced. Ensuring the preparation of documents related to food and beverage are accurate.
• Preparing daily food and beverage cost reports and allocated correctly to each outlet.
• Ensure control policies and procedures are followed. Analyze the F&B food covers, revenue, and cost reports.
• Perform weekly audits on selected bars, kitchens, and stores to control inventory variances and make recommendations for weaknesses. Other related duties may be assigned as needed.

Requirements:

• Diploma in Costing or Accounting Management or Accountancy
• With 2+ year relevant work experience

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below.

EA License No: 13C6305

Reg. No.: R1981808

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Tung Lok Millennium Pte Ltd / TUNG LOK RESTAURANTS (2000) LTD

Job Description

Responsibilities

• Assist in the smooth running of restaurant operations
• Ability in handling customers feedback and ensuring a high standard of service
• Responsible for maintaining the overall cleanliness of the restaurant dining area
• Manage staff discipline, presentation and performance
• Any other ad-hoc duties as assigned by the Company

Requirements

• Minimum 3 years of experience in the Food & Beverage industry
• Able to work on weekends/public holidays and shift work
• Service oriented and passionate working in F&B industry
• PC literate, well organized and self-motivated
• Possess good communication and interpersonal skills

Contact 91834574 for more information

MCI Career Services Pte Ltd

With over 100 professional employees, our dedicated consultants who are equipped with capabilities to hire both technical and functions roles across wide spectrum of industries have been managing over 2,500 monthly advertisement and successfully matched 9,000 over job placement yearly. We are here to connect, understand, source and deliver to meet your needs. We have 3 subsidiaries; our companies strive to provide support to people and organizations in realizing their true potential that would enhance businesses with the right individual. We believe that we will only provide you with the best services because we are not here just to help but also make companies interesting!

Job Description

Job Summary

• Basic $2850-$3200
• 5.5 Days/ Week
• Location - Islandwide
• Performance incentive, variable bonus, increment
• AWS + VB

Responsibilities

• All the front of house service aspects with a gradual introduction to management tasks and roles
• Cashiering duties, including opening and closing
• Energetic, good team player and service oriented
• All other ad-hoc duties given by Supervisors

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

Chan Chin Long

Registration Number: R23116697

MCI Career Services Pte Ltd

EA Licence No: 06C2859

Chuan Yang Ji Mutton Soup Steamboat Pte. Ltd.

Job Description

Restaurant Manager Positions

CHUAN YANG JI MUTTON SOUP STEAMBOAT RESTAURANT 川羊记羊肉汤锅

Salary : $ 3500 to $5000

Roles & Responsibilities :

·      Manage day to day restaurant operations, and ensure a positive outlet image

·      Coordinating front and back of the house operations for smooth delivery of services

·      Training / coaching of new and current staff on customer service best practices

·      Managing staff training, schedules and work performance

·      Organize and supervise shifts

·      Respond promptly to customer complaints, suggest solutions to resolve complaints

·      Ensure compliance with safety and sanitation regulations

·      Control operations cost and identify measures to cut wastages

·      Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations

·      Preparing of reports

·      Analyze and forecast sales figures to maximize profits

·      Strong leadership, motivational and people skills

·      Acute financial management skills

Qualifications & Requirements

·      Diploma in Hospitality, Retail Management or related field

·      Proven work experience as Restaurant Manager / Hospitality Manager

·      Strong leadership skills

·      Excellent communication skills

·      Financial Management skills

·      Customer service oriented

·      Mandarin and English speaking is a must. (Because we serve Chinese cruisine)

·      Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and staff.

·      Control operational costs and identify measures to cut waste

Interested candidates please contact us at +6590214943.

Deli In The Park Pte Ltd

Job Description

The Management Trainee will be rotated to various departments for period of 3-6 months training.

Supporting the respective departments or section Supervisors and Managers on the functions of the work and understanding the various tasks with respect to the front and back office operation.

Responsibilities:

Front Office:

· Understanding the restaurant’s functions, policies and staffs duties.

· Supporting the Outlet Supervisors and Restaurant Manager with various tasks [ example operations, customer service, goal setting, etc.] in the restaurant.

· Provide courteous and efficient food & beverage services to our guests

· To attend and respond to guests’ needs promptly and professionally

· Inform guests of current and upcoming promotions

· Assist in food preparation & daily operations at the back kitchen

· Cashiering duties

· Ensure cleanliness of the store at all times

· Assist Outlet Supervisors and Managers in ensuring smooth daily operations

Back Office [ Procurement , HR, Marketing and Events] :

· Understanding the back office functions and policies.

· Supporting the section Executives and Managers with various tasks.

· Handle all assigned backend paper documentations.

· Assist in the coordination and collaboration of activities between restaurants and office.

Requirements:

· Minimum Diploma Holder.

· No work experience required; on-job-training will be provided

· Possess great service attitude

· Passion for people & food

· Energetic team player

· Willingness to work shift hours, weekends and public holiday

Only Singaporean may apply.

We regret only shortlisted candidates will be contacted.

Far East Hospitality

Far East Hospitality Holdings Pte Ltd (Far East Hospitality) is an international hospitality owner and operator with a diverse portfolio of 9 unique and complementary brands of hotels, serviced residences and apartment hotels, including Oasia, Quincy, Rendezvous, Village, Far East Collection, Adina Hotels, Vibe Hotels, Travelodge Hotels and TFE Hotels Collection. We own more than 10 hospitality assets and operate a combined portfolio of more than 16,500 rooms under management across 100 hotels and serviced residences in eight countries – Australia, Denmark, Germany, Hungary, Japan, Malaysia, New Zealand and Singapore – with more in our development pipeline.

Formed as a 70-30 joint venture in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited, we in turn completed a 50-50 joint venture through our wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, with Australia’s Toga Group to form Toga Far East Hotels (TFE Hotels).

Job Description

Resorts World at Sentosa Pte Ltd

Job Description

Primary Responsibilities

• Responsible for overseeing culinary operations in Chinese cuisine restaurants
• Lead and manage the kitchen with optimal manning level and compliance with food hygiene standards and operating procedures
• Plan and implement initiatives on food cost control and new menu to improve sales revenue
• Assist in training and development of the culinary team
• Meet QA score based on Singapore Food Agency requirements
• Fulfill corporate administrative duties
• Carry out any other duties as and when assigned by the Management

Requirements

• Certificate in Culinary Skills / GCE 'O' level or its equivalent
• At least 5 years of experience in hotel restaurants specializing in Chinese cuisine
• Knowledge in HACCP and proficient in Microsoft Office applications
• Good interpersonal, communication and supervisory skills
• 5 working days per week with the ability to work on weekends/public holidays