Total 882 Senior Executive level F&B / Tourism / Hospitality job vacancies

• Should have knowledge and experience in South and North Indian dishes.
• Should have expert knowledge and experience in Tandoor varieties.
• Preparation, cooking and presenting dishes within your specialty
• To prepare authentic Chettinad cuisine and all varieties of Biryani.
• Experience in South Indian varieties of food.
• Prepping and preparing food materials (mixing dough and flour, preparing meat, cutting vegetables,etc.)
• Cooking and baking in the tandoor.
• Cooking kebabs and tikka (chicken,lamb, paneer)
• Assist with stock ordering and monitoring procedures.
• Should have knowledge in using various spices and herbs in preparing dishes.
• Maintain high standards of food hygiene and health & safety at all

Prepare foods to the specifications of the client

Prepares food before the arrival of guests

Makes adjustments to food items to accommodate guests with allergies or specific diet concerns

Manages other employees in the kitchen

Acts as liaison to front-of-house employees to ensure proper food service temperature

Seasons food according to recipes or company needs

Orders ingredients and spices as needed

Operates various kitchen appliance such as a blender, oven, grill, or stand mixer

Portions, arranges, and garnishes food based on client preference

Assists other cooks during the food assembly process

Devises new recipes

Estimates expected food consumption and organises preparation

Keeps records and accounts of food purchases

The Food and Beverage Service Executive supervises the team by proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guest’s dining experience expectations.

We are hiring for the following outlets:

• Butcher's Block
• Long Bar
• Tiffin Room
• yi by Jereme Leung

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas.
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in in a timely and efficient manner.
• Arranges all tables following established standards.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keep chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it.
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and wishes guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards.
• Follows through opening and closing duties.
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Ensures NEA rules and regulations are met and achieve.
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis.

Providing a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact.
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow up.
• Builds strong relationships with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

• Acts as a mentor and role model to the Food & Beverage Associates.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly.
• Provides a high level of Safety and Security for guests and colleagues.
• Checks daily opening and closing duties.

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Assists in records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Candidate Profile

Knowledge and Experience

• Certificate or diploma in hospitality or related field.
• Minimum 2 years’ experience in an international class restaurant.
• At least 1 year relevant experience in a similar capacity an advantage.
• Additional improvement programs in Food & Beverage an advantage.
• Working knowledge of Microsoft Office.
• Interpersonal skills – communicates easily/openly with integrity towards own action.
• Communication skills in English spoken/written.
• Reliable and consistent.
• Able to work as a team.
• Motivator, self-starter.
• Displays initiative and creativity.
• Open minded.
• Committed.
• Team leader.
• Guest oriented.

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.

Responsibilities

• Oversee the full spectrum of HR functions, including recruitment, onboarding, performance management, employee relations, training, and compliance.
• Manage the full cycle of payroll administration in an accurate and timely manner.
• Handle monthly manpower cost reporting, including calculation, budgeting, and monitoring of workforce-related expenses.
• Perform general administrative duties and manage onboarding/offboarding processes such as issuing uniforms, preparing employment documents, and coordinating required certifications.
• Maintain accurate and up-to-date employee records and HR documentation.
• Manage work pass applications, renewals, and cancellations in accordance with MOM regulations.
• Provide advice to employees on HR matters such as leave administration, recruitment processes, payroll, retention, insurance, and other general HR policies.
• Oversee the day-to-day operations of HR and administrative functions to ensure smooth internal processes.
• Handle application and renewal of SFA licences, and coordinate staff Food Hygiene certification.
• Manage statutory submissions such as NS make-up pay, government-paid leave, CPF, IR8A, IR21, and other required filings.
• Carry out any other duties as assigned by management.

Requirements

• Possess at least a Diploma or Bachelor’s degree in Human Resources, Business Administration, or a related field.
• Minimum 2 years of experience in HR operations or similar HR functions.
• Experience with Infotech HR software will be an advantage.
  
  HOW TO APPLY:
• Interested applicants, please click on “Apply Now” and provide the below details in your resume.
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• EA License No: 19C9950
• EA Personnel: Ang Ren Jing (Dino)
• EA Personnel Reg No: R25146829R

1) Creating& maintaining filing systems

2) Dealing withtelephone & email enquiries 3) Word processing, creating spreadsheets

4) Assist inpreparation of regularly scheduled reports

5) To prepareinvoices & quotations

6) Prepare& send outgoing faxes, mails & courier packages

7) Otheradministrative duties as required

8) Able to workon weekend & long hours

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Prepare foods to the specifications of the client

Prepares food before the arrival of guests

Makes adjustments to food items to accommodate guests with allergies or specific diet concerns

Manages other employees in the kitchen

Acts as liaison to front-of-house employees to ensure proper food service temperature

Seasons food according to recipes or company needs

Orders ingredients and spices as needed

Operates various kitchen appliance such as a blender, oven, grill, or stand mixer

Portions, arranges, and garnishes food based on client preference

Assists other cooks during the food assembly process

Devises new recipes

Estimates expected food consumption and organises preparation

Keeps records and accounts of food purchases

Senior Sous Chef | Brook Hotel

We're on the hunt for a Senior Sous Chef, a right hand to our Head Chef - someone able to run the show when they are not in venue, use your passion to create memorable food and run a smooth ship

A day in the life of a Senior Sous Chef:

• You'll be a key part of the leadership team, supporting the Head Chef to ensure every service is flawless.

• Take charge of shifts, mentor the team, and keep the kitchen standards razor-sharp.

• Inspire your crew with your expertise and a can-do attitude, ensuring every plate that leaves the kitchen is a work of art.

Inherent requirements:

• This is a hands-on role that involves manual handling and lifting as part of regular duties (e.g. moving stock, kegs, and deliveries). Applicants must have the ability to perform physical tasks safely and efficiently.

About you:

• You've got solid experience as a Senior Sous Chef in a high-volume pub or similar setting.

• Your cooking credentials and food safety certifications are up-to-date.

• You're a natural-born leader who commands respect with your skills and cool-headed approach.

• You have a serious love for creating delicious food that keeps people coming back for more.

Ready to claim your place in the our kitchen? Let's get cooking.

The benefits are good too!

Grow your career within ALH Hotels and the wider Endeavour Group network.  An exclusive discount card for ALH Hotels, BWS, Dan Murphy’s and other Endeavour Group brands, not to mention discounts from Woolworths and Big W. Endeavour Wellbeing Support;  our EAP service offers critical incident support, career, conflict, nutrition and lifestyle, money, family, legal and employee assistance. 

In line with our ongoing commitment to responsibility, candidates will be required to complete Employee Due Diligence checks which may include a National Police Check as part of the recruitment process.

#WeAreTogetherCreators #ComeAsYouAre #DreamBig #FeelTheEnergy #LeaveYourMark #ALH #EndeavourGroup

Our Talent Team and Hiring Leaders kindly request no unsolicited resumes or approaches from Recruitment Agencies. Endeavour Group is not responsible for any fees related to unsolicited resumes.

Responsibilities:

·        Ensuring promptness,freshness, and quality of dishes.

·        Coordinating cooks'tasks.

·        Implementing hygienepolicies and examining equipment for cleanliness.

·        Designing new recipes,planning menus, and selecting plate presentations.

·        Reviewing staffinglevels to meet service, operational, and financial objectives.

·        Hiring and trainingkitchen staff, such as cooks, food preparation workers, and dishwashers.

·        Performingadministrative tasks, taking stock of food and equipment supplies, and doingpurchase orders.

·        Setting and monitoringperformance standards for staff.

·        Obtaining feedback onfood and service quality, and handling customer problems and complaints.

Requirements:

·        Advanced knowledge offood professional principles and practices.

·        Proficient knowledge ofhuman resources management.

·        Excellent communicationskills.

·        Ability to meetdeadlines.

Job Description

• Industry/ Organization Type: Agriculture/ Poultry
• Position Title: Sales Executive
• Working Location: Senoko
• Working Hours: 5 Days, Monday – Friday (8am – 5pm)
• Salary Package: Basic Salary + Commission + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Source and identify new reseller and distributor opportunities for fresh and frozen poultry products.
• Maintain strong relationships with existing clients through regular follow-ups, support, and addressing their requirements.
• Plan and execute sales strategies to meet targets and drive business growth.
• Prepare and deliver sales proposals, quotations, and agreements to prospective customers.
• Collaborate with the marketing team to support campaigns and promotional activities.
• Handle collection of payments when required and follow up on any outstanding or payment-related matters.

APPLY NOW!!!

• Minimum GCE “O” Level qualification.
• At least 2 years of relevant sales experience, preferably within the seafood, agriculture, or poultry industry.
• Possess Class 3 driving license and own vehicle.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #83422 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

Job Description

• Perform hotel guest relations duties.
• Manage booking of club facilities.
• Perform reservations, check in and check out of room guests.
• Logs all wake-up call requests and performs wake-up calls services.
• Coordinates room reservation requests, status and updates with the Housekeeping department.
• Handle general queries and complaints.
• Handles member’s queries on their account and collects payments as when required.
• Balances all-cash/credit for rooms and miscellaneous at the close of shift.
• Organize and maintain files and records; update when necessary.
• Perform any other related duties as assigned by the management.

Requirements:

• Proficient in verbal and written English.
• Stay updated about the club events, promotion, room rates, package plan, and discounts available.
• Friendly and service-oriented personality.
• Positive work attitude, teamplayer, good interpersonal skills and ability to multitask.

Other Information

• Work location: West Coast Ferry Road (Bus 175 and 176) beside West Coast Park.
• Company transport provided (Clementi MRT Station).
• Meals provided.

The Senior cookwill prepare meals and follow establishment recipes. Duties include preparingingredients, adhering to the restaurant menu, and following food health andsafety procedures. Cook, clean, assist other cooks and staff and deliver foodin a fast-paced environment. Work may include operating a grill, oven, orfryer. Previous experience in a team environment and various cooking methodspreferred.
That cook need to play as multitasking role he must be ready to washing vesselsand cleaning kitchen environment

Duties andResponsibilities

·        Setting up, cleaning, and organizing workstations

·        Preparing ingredients for the shift; washingvegetables, chopping, seasoning meat, etc.

·        Preparing deep fryer, utensils, and grill forshift

·        Roti prate flour mixing

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

·        preparation of south indian & north indiancuries

·        Taking orders from wait staff or computerizedsystem

·        Cooking order according to food health andsafety standards

·        Recommending ideas for specials or seasonaldishes

·        Handling multiple food orders at one time

·        Monitoring multiple food orders as new ordersarrive

·        Dressing order for presentation

·        Ensuring each guest order has the correct foodand sides

·        Delivering food order to wait staff in atimely manner

·        Storing all food properly

·        Sanitizing and cleaning work stations andutensils

·        Reordering stock and food supplies

·        Monitoring other cooks and team members

·        Assisting other cooks in preparing food orhelping other team members when needed

Requirements andQualifications

·        Ready to work any shift

·        Able to work in a fast-paced environment

·        Able to multitask, prioritize, and manage timeefficiently

·        Physical endurance to stand for an entireshift

·        Self-motivated and self-directed

·        Works well as part of a team and on individualtasks

·        Able to quickly memorize complex or multipleorders

·        High school degree or equivalent

·        Previous experience as a cook, or relevantwork experience

·        Legally able to work in establishments whichserve alcohol

·        Able to work early mornings, nights, andweekends

·        Must pass a background check

·        Able to read and write

The COMO Group represents an integrated approach to living well, grounded in a celebration of diversity and a deep respect for authenticity. The Group’s businesses extend across hospitality (COMO Hotels and Resorts), fashion (Club21, Kids21, Dover Street Market Singapore), wellness (COMO Shambhala), organic living and specialty foods (COMO Dempsey, Culina and SuperNature) and philanthropy (COMO Foundation).

Culina is a leading distributor of beverages, fine food and high-quality meat products that is committed to providing premium products to gourmet restaurants, hotels, and retail sectors across Singapore. We pride ourselves on sourcing the best ingredients globally and delivering exceptional service and quality products to our esteemed clientele. We are looking for candidates who share our values, passion, creativity, style and has a genuine interest in bringing these values to life in our workplace.

Job Summary:

As a Sales Executive, you will play a crucial role in expanding our market share and presence within the Singapore market. You will be responsible for establishing and nurturing long-lasting relationships with customers, identifying new business opportunities, and achieving sales targets.

Key Responsibilities:

• Develop and execute sales strategies to meet and exceed your sales targets in the beverage segments.
• Build and maintain strong, long-lasting customer relationships with your customers, chefs, restaurant owners, purchasers, and other stakeholders in the beverage industry.
• Arrange and attend client meetings to demonstrate product offerings and services.
• Negotiate / close deals and handle complaints or feedbacks from customers.
• Collaborate with team members to achieve better results and provide general insights.
• Gather feedback from customers or prospects and share it with internal teams.

Requirements:

• Proven experience as a Sales Executive or relevant role, ideally within the food distribution, retail, or hospitality industry.
• Incumbent is required to taste and consume alcohol as part of his duties.
• Strong understanding of the Singapore market with connections to the food and hospitality industry.
• Excellent communication, negotiation, and interpersonal skills.
• Ability to deliver engaging presentations.
• Self-motivated with a results-driven approach.
• Proficiency in English; additional language skills relevant to the Singapore market are a plus.
• Able to work on alternate Saturday (5.25-day week)

Responsibilities:

·        Ensuring promptness,freshness, and quality of dishes.

·        Coordinating cooks'tasks.

·        Implementing hygienepolicies and examining equipment for cleanliness.

·        Designing new recipes,planning menus, and selecting plate presentations.

·        Reviewing staffinglevels to meet service, operational, and financial objectives.

·        Hiring and trainingkitchen staff, such as cooks, food preparation workers, and dishwashers.

·        Performing administrativetasks, taking stock of food and equipment supplies, and doing purchase orders.

·        Setting and monitoringperformance standards for staff.

·        Obtaining feedback onfood and service quality, and handling customer problems and complaints.

Requirements:

·        Advanced knowledge offood professional principles and practices.

·        Proficient knowledge ofhuman resources management.

·        Excellent communicationskills.

·        Ability to meetdeadlines.

The Senior cookwill prepare meals and follow establishment recipes. Duties include preparingingredients, adhering to the restaurant menu, and following food health andsafety procedures. Cook, clean, assist other cooks and staff and deliver foodin a fast-paced environment. Work may include operating a grill, oven, orfryer. Previous experience in a team environment and various cooking methodspreferred.
That cook need to play as multitasking role he must be ready to washing vesselsand cleaning kitchen environment

Duties andResponsibilities

·        Setting up, cleaning, and organizing workstations

·        Preparing ingredients for the shift; washingvegetables, chopping, seasoning meat, etc.

·        Preparing deep fryer, utensils, and grill forshift

·        Roti prate flour mixing

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

·        preparation of south indian & north indiancuries

·        Taking orders from wait staff or computerizedsystem

·        Cooking order according to food health andsafety standards

·        Recommending ideas for specials or seasonaldishes

·        Handling multiple food orders at one time

·        Monitoring multiple food orders as new ordersarrive

·        Dressing order for presentation

·        Ensuring each guest order has the correct foodand sides

·        Delivering food order to wait staff in atimely manner

·        Storing all food properly

·        Sanitizing and cleaning work stations andutensils

·        Reordering stock and food supplies

·        Monitoring other cooks and team members

·        Assisting other cooks in preparing food orhelping other team members when needed

Requirements andQualifications

·        Ready to work any shift

·        Able to work in a fast-paced environment

·        Able to multitask, prioritize, and manage timeefficiently

·        Physical endurance to stand for an entireshift

·        Self-motivated and self-directed

·        Works well as part of a team and on individualtasks

·        Able to quickly memorize complex or multipleorders

·        High school degree or equivalent

·        Previous experience as a cook, or relevantwork experience

·        Legally able to work in establishments whichserve alcohol

·        Able to work early mornings, nights, andweekends

·        Must pass a background check

·        Able to read and write