Total 11 F&B / Tourism / Hospitality job vacancies in D28 Seletar

. At least 10 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant degree/diploma

• Supervise daily café operations and staff performance
• Ensure high standards of customer service are maintained
• Manage inventory and place orders for supplies
• Train, mentor, and schedule café staff
• Handle customer complaints and resolve issues promptly
• Monitor food safety and hygiene standards
• Collaborate with management on marketing and promotions
• Maintain cleanliness and organization of the café
• Track sales and prepare performance reports
• Ensure compliance with health and safety regulations

Job Description

Coordinate daily customer service operations (e.g. sales processes, orders and payments)
Track the progress of weekly, monthly, quarterly and annual objectives
Monitor and maintain store inventory
Evaluate employee performance and identify hiring and training needs
Supervise and motivate staff to perform their best
Coach and support new and existing Sales Associates

Job Requirements

Experience with recruiting and performance evaluation processes
Good math skills with the ability to create and analyze reports, spreadsheets and sales statistics
Leadership and organizational abilities
Interpersonal and communication skills
Problem-solving attitude
Flexibility to work in shifts, able to work on sat , sunday and PH

About the role

We are looking for a friendly and attentive Waiter/Waitress to join our team and deliver an excellent dining experience to our guests.

Key responsibilities

• Present menus and assist patrons in navigating our food and beverage offerings

• Take orders accurately and address questions regarding menu items, ingredients, and preparation methods

• Make informed recommendations and serve food and beverages in a timely and professional manner

• Prepare and present itemised bills and process payments accurately

• Maintain cleanliness and orderliness of the dining area throughout service

Requirements

Prior experience in the Food & Beverage industry is an advantage; candidates without experience are welcome to apply

inclusive

• Good communication and interpersonal skills to interact courteously with guests

• Able to maintain a professional appearance in accordance with the restaurant's uniform and grooming policy

• Willing to work on a rotating shift schedule, 6 days per week (including weekends and public holidays)

• No minimum formal education qualifications required

We offer

• Competitive salary commensurate with experience

• Meal allowance and staff benefits

• Training and development opportunities

Job Description:

• Ensure smooth running of the day-to-day operation.
• Assist in the development of strategic plans for operational activity.
• Optimize manpower with proper planning allocations.
• Ensure all staffs to deliver excellent customer service.
• Maintain the highest standard of service quality.
• Monitor staff performance including performance reviews.
• Manage and monitor cleanliness is maintained in accordance with the company’s standard operating procedures.
• Keep track and order supplies such as tableware, cooking utensils etc.
• Arrange for maintenance and repair of equipment and other services, when needed.
• Resolve customer complaints about food quality or service in a professional manner.
• Monitor sales collection tally with sales figures.
• Good knowledge on POS system.
• Any other responsibilities as assigned by Management.

Job Requirements:

• Minimum 5 years experience.
• Excellent knowledge of F&B products and industry trends.
• Great leadership skills.
• Able to work 6 days work week, weekend and public holidays.
• Working Location: 7 The Oval, Singapore 797865.

Duties & Responsibilities:

Prepare and cook assigned dishes for serving according to the menu

Assist in the upkeep and sanitization of food preparation area, processing equipment and cooking utensils

Prepare all food according to all safety standards stipulated by local regulatory agencies

Report to Head Cook on any faulty equipment

Assist to modify and implement dishes in accordance to customer feedback

Perform any other related duties as assigned by the Head Cook

Requirements:

At least 2 years of relevant work experience

Knowledge of ASEAN Cuisine is a essential including Thai Vietnam or Indonesia Cuisine

Good food styling skills is an advantage

Enjoy cooking and able to withstand kitchen environment

Able to work on a split-shift, 6 days week basis

We are looking for Sous Chefs to join us for our European themed restaurant. With new outlets in the pipeline, we welcome experienced personnel to join us during this expansion period. Your contributions to the set up are valuable.

The candidates will report to and work closely with their respective HeadChefs to develop and prepare classic and innovative Europrean cuisine based on the outlets’ concept and directions. He/she should be able to perform the role of Head Chef during his absence.

Our company treasures talents by offering good career enhancement.

Contemporary, Visionary, Suave - do write to us, if you think you have what it takes!

Responsibilities

· Assist to create of classic and innovative European menu

· Possess ability for cost and quality control

· Supervise and manage kitchen operations and stations efficiently

· Ability to manage kitchen personnel

· Work closely with other departments to achieve company’s goals

· Assist to set up new restaurants

Requirements

· Focus on wide range of cuisines

· 4 years experiences in related cuisine

· Good understanding of culinary techniques and modern trends

· Good Knowledge and enforcement of hygiene, health and safety practices and regulations (HACCP, H&S regulations)

· Have the passion and patience for new menu creation

· Have initiative, is hard working and able to lead the kitchen by him/herself during the Head Chef’s absence

· Able to commit a 5.5 days work week

Benefits:

· Additional leave

· Cell phone reimbursement

· Dental insurance

· Employee discount

· Food provided

· Free parking

· Gym membership

· Parental leave

· Professional development

Supplemental pay types:

· $50 weekly incentive

· $350 monthly incentive

· Tips

· Yearly bonus

Experience:

· Sous Chef: 2 years (Preferred)

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Responsibilities include, but not limited to:

1. Perform pre and post restaurant housekeeping chores.

2. Perform bar counter duties including replenishment beverages in the refrigerator and replenishment of glassware, straws, coasters, garnishes; and preparing drink orders according to the captain orders.

3. Perform stewarding duties including cleaning, sterilising and polishing cutlery, dishes and glassware.

4. Transport foodstuffs; cleaning equipment, food lifts and furniture during pre and post banquet activities.

5. Operate Point of Sales System for orders taking and guest billings.

6. Receive guests; make suggestions and answer questions about food, wines and promotions.

7. Place order, receives food and beverages from kitchen and bar and serves to the designated guests’ tables as stated on the captain orders.

8. Remove serving wares and cutlery after guests have completed a course.

9. Insures tables are complete with all required items such as tent cards, flower vases, salt and pepper.

10. Set-up function rooms.

11. Preparing the mise-en-place for the restaurant’s operation, in the following:

12. Drawing, stocking and laying table linen.

13. Folding napkins / serviette for use in service

14. Setting tables with tableware, glassware, and chinaware.

15. Stocking side stations with linen, glassware, tableware, toothpick holders, sugar bowls and condiments.

16. Cleaning and refilling salt and pepper shakers.

17. Resetting table for ‘new’ guests when tables are resold during the course of the same meal period (i.e. turnover occurs).

18. To guide new staff on proper service procedures; table-settings,( menu) food and drinks knowledge and service times, table numberings, side-stations and side-jobs, preparing mis-en-place and other necessary duties

Requirements:

1. Secondary education and above.

2. Must be able to speak and write simple English.

3. Minimum 1 year relevant working experience in F&B.

4. Customer service-oriented.

5. Team worker

Staff transport available at Khatib and Seng Kang.

Salary package shall commensurate with relevant work experience. Please apply with your detailed resume with contact information with last drawn and expected salary.

We thank you for your interest and regret that only shortlisted candidates will be notified.

· Plans, prepares and cooks menu items as directed by the Sous / Head Chef.

· Assists in the development and planning of menus, including future food trends, new styles of service and concepts.

· Ensures that customers are given a prompt and efficient service with timely food preparation and delivery.

· Demonstrates and instructs cooks in food preparation and cooking skills.

· Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards.

· Assist to ensure stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.

· Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.

· Responsible for food preparation prior to cooking, including cleaning, cutting and storage

· Maintains a consistent understanding of food costing, sales mix and menu planning.

· Enforces controls to minimize food and supply waste and pilferage.

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

· Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.

· Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.

· To take responsibility for contributing towards own development and attend training sessions or courses when required.

· Support safe work habits and a safe working environment at all times.

Roles & Responsibilities

Responsibilities

Set up the kitchen with cooking utensils and equipment, like knives,

pans and kitchen scales

• Study each recipe and gather all necessary ingredients

• Cook food in a timely manner

• Delegate tasks to kitchen staff

• Inform wait staff about daily specials

• Ensure appealing plate presentation

• Supervise Cooks and assist as needed

• Slightly modify recipes to meet customers’ needs and requests

(e.g. reduce salt, remove dairy)

• Monitor food stock and place orders

• Experiment with recipes and suggest new ingredients

• Ensure compliance with all health and safety regulations within

the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook

• Hands-on experience with various kitchen equipment (e.g. grillers

and pasta makers) Advanced knowledge of culinary, baking and

pastry techniques

• Leadership skills

• Ability to remain calm and undertake various tasks

• Excellent time management abilities

• Up-to-date knowledge of cooking techniques and recipes

• Familiarity with sanitation regulations

• Culinary school preferred

Roles & Responsibilities

Responsibilities

• Monitor portioning and ensure quality food preparation to control food

• Communicate all inventory and supply needs to Chef.

• Ensure cleanliness of food outlet area; stock and prepare food items as required.

• Monitor cleaning rotation schedule on the daily basis.

• adhere to safety and general procedures

• Assist in the development and delivery of staff training which is consistent with

business needs

• Verify and supervise line staff and that work are prepared for the next day.

• Track and prepare all schedules to maximize productivity and keep labor costs within

budget.

Requirements

• Proven work experience

• Leadership skills

• Ability to remain calm and undertake various tasks

• Excellent time management abilities

• Familiarity with sanitation regulations