Total 228 F&B / Tourism / Hospitality job vacancies in Fortitude Valley

What is the job?

voco Orchard Singapore is seeking a dynamic and passionate Assistant Restaurant Manager to be part of our team. As an Assistant Restaurant Manager, you are responsible to supervise the service and delivery of menu items in assigned restaurant ensuring a high level of quality and consistency. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Your Day to Day

• Execute any F&B activities and promotions according to guidelines given by the Director of F&B or F&B Operations Manager.
• Ensure cost control practices are implemented and followed.
• To be revenue driven and cost conscious.
• Actively use upselling techniques to increase revenue and improve guest experience.
• Manage inventory and reduce waste.
• Encourage team work and spirit in all areas of the department.
• To ensure that all outlet team members are aware of the objectives of the department (departmental balance score card).
• To ensure that all outlet team members are aware of the outlet and IHG brand standards.
• To lead by example at all times.
• To provide direction and support to the team on a daily basis.
• To keep excellent relationships with team, peers, and all other colleagues of the hotel.
• To develop all team members of the department with appropriate training and coaching.
• Ensure client feedback is communicated and acted upon internally and manage resolution of any issues with the client within 48 hours.
• Ensure a 100% consistency in IHG Service Standard delivery in all areas and reviews on a regular basis.
• Enjoy regular guest contact with in-house and outside guests.
• Engage in the welcome and recognition of VIP guests.
• Ensure safety for all Guests and Team Members.
• Be familiar with all risk management and emergency procedures of the hotel and fulfils his duties accordingly.
• Ambassador of the Hotel in and outside of voco Orchard Singapore.
• Handle queries and complaints in a timely, efficient and diplomatic manner. Record them in outlet logbook.
• Identify and suggest all possible ways to increase quality, range and value for money of the all the food and beverage items available throughout the property.
• In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known.
• Endeavour to resolve all complaints during shift and logs all complaints in logbook for further follow up.
• Supervise cash handling and banking procedures.
• Establish and instruct staff in cash security procedures.
• Supervise the maintenance of service equipment.
• Monitor standards of guest facilities and services.
• Control stock and monitor security procedures.
• Assist with menu and wine list creation.
• Supervise functions and outlet service.
• Works with Manager on manpower planning and management needs.
• To maintain a high Guest service focus by approaching your job with the Guests always in mind and being proactive in a timely manner towards their needs and request.
• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both Guests and colleagues.
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
• To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Perform other duties as required.

What we need from you

• Minimum Nitec in Hospitality Operations and/or Diploma in Hotel Management, Food & Beverage or related field, with 5 years related experience in restaurants.
• Oral and written fluency in English. Fluency in another language is an added advantage.
• Commitment to work rotating shifts, weekends and public holidays.
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

IHG Hotels & Resorts' first voco™ hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking a passionate Chef de Cuisine for il Cielo, its vibrant rooftop restaurant serving contemporary Italian cuisine. As Chef de Cuisine, you will be running the kitchen for this restaurant, contributing to the overall success of the restaurant, in accordance with the hotel’s standards and financial goals. To train, oversee and coordinate the culinary brigade in order to prepare, cook and present food according to hotel standard recipes.

• Plan or participate in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Review menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items.
• Monitor food apportionment policy to control costs.
• Introduce and test the market with new products which are market-orientated in terms of price and product.
• Exercise efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible team members base (Full Time & Part Time team members), multi-skills and multi-tasking.
• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Trains, manages and motivates the kitchen team in order to provide high standard of service for customers and meet departmental and hotel targets.
• Provide direction and support to the team on a daily basis.
• Assist the Executive Chef and Executive Sous Chef to supervise and manage the performance of the front office department. Assist to facilitate the performance management cycle throughout the year.
• Work closely with the Human Resources department in the recruitment of colleagues to ensure staffing are met.
• Identify any training gaps and work with the Learning & Development colleagues to ensure training gaps are close.
• Assist in managing the day-to-day activities and scheduling of the team to ensure proper coverage.
• Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with Company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained on systems, security and cash handling procedures, and service standards and have the tools and equipment needed to effectively carry out their job functions.
• Promote teamwork and quality service through daily communication and coordination with other departments, including Finance, Revenue, Sales and Marketing, Food and Beverage, Housekeeping, and Maintenance.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.
• May occasionally interact with outside contacts:Guests – to ensure their total satisfaction
  Suppliers – regarding orders and invoices.
• Introduce and test the market with new products which are market-orientated in terms of price and product.
• Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production.
• Monitor methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Devise special dishes and develops innovative recipes.
• Assist with the development and maintenance of policies & procedures, work processes and standards of performance within the Department. Ensure annual review to accurately reflect any changes.
• Submit to the Executive Chef/Executive Sous Chef on a monthly basis: Hygiene Checklist and Documentations, Trainers Report and Record, Monthly Outlet Schedule, Engineering Reports, Attendance Reports, Vacation Schedules and Team member of the Month.
• Through hands-on management, supervise closely all Outlet Chefs in the performance of their duties in accordance with policies & procedures and applicable laws.
• Instill the Training philosophies of the company and work closely with the Training Manager developing Departmental Trainers.
• Develop and assist with training activities focused on improving skills and knowledge.
• Conduct quarterly check-in and annual Performance Appraisals providing honest and appropriate feedback.
• Take an active involvement in the Welfare, Safety, Development and well-being of team members providing advice, counseling and truthful, diplomatic feedback.
• Ensure high standards of personal presentation & grooming.

What we need from you

• Diploma or higher level qualification from a Culinary or Hotel School with specialised training in culinary arts.
• At least 2 years work experience as Chef de Cuisine in an Italian Restaurant.
• Must possess a valid food hygiene certificate.
• Fluent in English, both spoken and written. Knowledge of another language is desirable.
• Commitment to work rotating shifts, weekends and public holidays.
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

About the Restaurant Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey. This position as a Commis Cook / Kitchen Assistant will report to the Sous Chef / Senior Sous Chef / Executive Chef. This upcoming new restaurant is located at the central area of Singapore.

Responsibilities

• Assist senior chefs in preparing dishes within assigned sections to meet quality and presentation standards
• Follow standard recipes and portion controls to ensure consistent food production
• Store and label food products correctly in refrigerators and storage containers to minimize spoilage and waste
• Receive and organize food supplies, applying FIFO (first in, first out) to maintain freshness and safety
• Maintain cleanliness and sanitation in all kitchen areas by following safety and hygiene standards
• Clean and maintain workstations according to scheduled routines to support kitchen efficiency
• Handle and maintain kitchen equipment properly to ensure safe and effective operation
• Collaborate with team members to support kitchen operations and complete additional tasks as assigned

Required competencies and certifications

• Demonstrate a strong understanding and application of Hazard Analysis Critical Control Points (HACCP) to maintain food safety
• Communicate effectively and work well independently and as part of a team
• Adapt to flexible work hours including shifts, split shifts, weekends, and public holidays

Preferred competencies and qualifications

• Show eagerness to learn and a positive attitude towards culinary challenges
• Possess knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Experience working in a pre-opening team environment is advantageous

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

We Are Hiring!

Ready to use data, technology, and AI to solve real business challenges? Join Foragers as an Operations Data and AI Manager to help shape the future of our business through innovation, automation, and data-driven decision-making. We are looking for a highly analytical and solutions-oriented individual who will play a pivotal role in transforming how our business operates and scales.

Our Brand

Founded in 2018, Foragers has since been on an onward journey to introduce exceptional and one-of-a-kind hospitality concepts to Asia.

For more information about us, check out our website: https://foragers.com.sg/

What You'll Be Doing

1.Executive Reporting & Business Intelligence

• Develop and maintain executive dashboards across all outlets.
• Consolidate data from POS, accounting, procurement, inventory, and operational systems.
• Produce daily, weekly, and monthly performance reports.
• Analyze sales, profitability, labor, and food cost performance.
• Identify trends, anomalies, and improvement opportunities

2.Sales & Demand Forecasting

• Build forecasting models for sales and customer traffic.
• Predict outlet-level demand.
• Support staffing and purchasing decisions through forecasts.
• Monitor forecast accuracy and continuously improve models.

3.Inventory & Food Cost Optimisation

• Monitor inventory consumption across outlets.
• Identify unusual variances in stock usage.
• Detect potential wastage, over-ordering, and shrinkage.
• Recommend purchasing improvements.
• Work with operations teams to improve inventory controls.

4.Labor Productivity Analysis

• Analyze labor costs by outlet.
• Monitor productivity metrics.
• Support labor scheduling optimization.
• Recommend staffing adjustments based on demand forecasts.

5.AI and Automation Projects

• Implement AI tools to automate reporting and analysis.
• Build AI assistants for management and operational teams.
• Automate recurring administrative tasks.
• Improve SOP accessibility through AI-powered knowledge systems.
• Evaluate and deploy new AI technologies where appropriate.

6.Data Governance & Systems Integration

• Manage integrations between POS, accounting, procurement, and reporting systems.
• Ensure data accuracy and consistency.
• Create standardized KPI definitions.
• Maintain data quality across all business systems.

What We're Looking For

1.Education

• Minimum Bachelor's Degree in Information Technology, AI or related fields

2.Technical Skills

• Strong technical proficiency in data analytics, business intelligence platforms, reporting tools, workflow automation, API integrations, SQL, advanced Excel, and/or emerging AI technologies

3.Business Skills

• Strong analytical skills
• Financial understanding (P&L, margins, cost analysis)
• Inventory management knowledge
• Multi-outlet operations experience preferred
• Strong stakeholder management

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Service Executive will report to Supervisor / Assistant Manager / Restaurant Manager.

This upcoming new restaurant is located at the central area of Singapore.

Job Responsibilities:

• Deliver top-notch customer service by providing a pleasant dining experience for guests
• Serve food in a timely and efficient manner
• Collaborate with kitchen team to ensure accurate order fulfilment
• Perform preparation, table set up and ensure the proper handling of all operating equipment
• Assist in ensuring smooth operation of the restaurant, including opening and closing procedures, taking orders, setting tables, and cleaning the restaurant
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Adhere to the compliance of sanitation and safety regulations
• Any other duties as assigned

Job Requirements:

• 1-3 years of relevant experience preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Chef De Partie / Senior Chef De Partie will report to the Sous Chef / Senior Sous Chef / Executive Chef.

This upcoming new restaurant is located at the central area of Singapore.

Job Responsibilities:

• Prepare dishes in assigned section while ensuring quality and safety standards are met
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Manage proper storage and labelling of food products to minimize spoilage and food wastage
• Maintain the highest standards of kitchen and food hygiene at all times
• Any other duties as assigned

Job Requirements:

• 3 to 5 years of relevant experience preferably in Fine Dining
• Possess comprehensive knowledge of your specialty such as handling kitchen equipment and general culinary functions
• Prior experience working in a pre-opening team would be advantageous
• Be dependable and work well as part of a team
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

The Food & Beverage Executive is concerned with the efficient and professional service of food and beverages within the restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role directly supervises team members while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of Hilton.

What will I be doing?

As the Food & Beverage Executive, you will be responsible for performing the following tasks to the highest standards:

• Maintain a high customer service focus by approaching your job with the guests always in mind.
• Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both guests and colleagues.
• Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
• Understand dietary requirements and offer appropriate suggestions.
• Check reservations for the day, ensuring that the restaurant and team members have tables ready and large bookings have been confirmed by phone.
• Assist bartenders and kitchen team members where required and carry out any reasonable duties requested by the Manager.
• Ensure that all team members are briefed for the details of the shift ahead.
• Make sure that all areas are cleaned and maintained in accordance with operating procedure.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

An Food & Beverage Executive serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 1-2 years in a similar position at a 4/ 5-star category hotel.
• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Sous Chef will report to Executive Chef.

Job Responsibilities:

• Assist with menu planning, inventory, supply management, quality control, and maintaining portion sizes
• Create and refine menus with new or existing culinary creations ensuring variety and quality of the servings
• Approve and finalize dishes before service to ensure presentation and taste meet quality standards
• Manage procurement of ingredients and kitchen equipment, addressing shortages proactively
• Minimize waste and maximize thorough usage of food through proper and well-organized storage
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Maintain the highest standards of kitchen and food hygiene at all times
• Resolve kitchen issues promptly to maintain smooth operations
• Ensure safe and proper use of equipment at all times and to give guidance to other team members
• Overall in charge of the kitchen team during the absence of the Executive Chef to build a high-performing team
• Assist in developing seasonal menu
• Any other duties as assigned

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• 5 to 7 years of relevant experience preferably in Japanese / Western fine dining
• Possess comprehensive knowledge of your specialty in handling all equipment and general culinary functions
• Prior experience working in a pre-opening team would be advantageous
• Work independently and good team player
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

A Chef de Partie prepares and cooks food according to standard procedures, recipes, and instructions, while assisting the Sous Chef in training team members. This role supports product development and ensures the smooth operation of the kitchen.

What will you be doing?

As Chef de Partie, you will:

• Prepare food efficiently, economically, and hygienically per standard recipes.
• Assist the Sous Chef in day-to-day kitchen operations and maintain high standards of food preparation and presentation.
• Follow recipes, plating guides, and maintain cleanliness and hygiene standards.
• Ensure compliance with HACCP regulations.
• Use kitchen equipment correctly and participate in off-site events as required.
• Complete tasks outside the kitchen area and assist in inventory taking.
• Work closely with the Stewarding department to ensure cleanliness and minimize losses.
• Respond to guest requests promptly and maintain a professional attitude.
• Adhere to hotel rules and team member handbook.
• Coordinate and participate in kitchen production, ensuring quality and portion control.
• Monitor food quality and adjust as needed.
• Perform other duties as assigned.

What are we looking for?

To succeed in this role, you should have:

• High school graduate or equivalent in Culinary.
• At least 2 years’ experience in a 5-star hotel or high-standard restaurant.
• Minimum 1 year as Demi Chef or equivalent in an international brand hotel.
• Valid Food Hygiene certificate.
• Familiarity with HACCP standards.
• Good command of English (preferred).

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

From the most exquisite cuts of meat to the choicest of cheeses and everything in between. Love food and everything about it? You just might be who we’re looking for.

Here at Ryan’s we truly believe in that age old saying, “You are what you eat”, that’s why we insist on providing people with the healthiest, ethically sourced, sustainable food possible, and we’d like YOU to be part of our growing team of fun loving food enthusiasts as you spread that message and make a difference in the way people eat.

Don’t just work, work at something you love and believe in.

We are looking for skilled and friendly Cook to join our team! This position plays a big role for creating and providing best customer experience and satisfaction.

They shall assist the Executive Chef to manage food preparation, cooking and presentation of all menu dishes and other products made within the kitchen.

Job Description:

• Maintain high standards of hygiene
• Prepare menu in accordance with the restaurant's excellent standards of quality and delectable recipes
• Ensure all cooking equipment are clean and kept properly
• Assist in inventory control of kitchen supplies and equipment
• Comply with nutrition and sanitation regulations, according to government regulations
• Maintain positive working relationships with the Front-of-House and Retail team members
• Any other duties as assigned

Job Requirements:

• Experienced in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods, such as grilling, baking, boiling etc. will be advantageous
• Possess food hygiene and safety certification
• Possess excellent communication and interpersonal skills
• Highly responsible and reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively with fellow team members as part of a team
• Able to work on weekends and public holidays
• Candidates with minimum 1-year relevant experience may be considered for role of Chef de Partie

WE’RE HIRING: Food Kiosk Crew

Join the Team at Kucina Kiosko

313@Somerset | Halal-Friendly Italian Concept

From the team behind Kucina Italian Restaurant, we’re bringing authentic, halal-friendly Italian favourites to 313@Somerset Food Republic. If you love great food and thrive in a lively, fast-paced environment, we want YOU on our team!

What You’ll Do:

• Follow the manager guidance to ensure in the smooth day-to-day operations of the kiosk
• Take orders via the POS system and provide friendly, attentive customer service
• Keep track of ingredients and report to manager when there's a need of ingredient orders
• Follow and enforce SOPs for food preparation and cooking to ensure quality and consistency
• Handle moderate lifting of ingredients and equipment as required
• Assist the manager for inventory checks and support stock management
• Assist with upselling and the development of relevant promotions

What We’re Looking For:

• Experience in kitchen operations or food service, preferably in a fast-paced environment
• Strong service skills with the ability to work in a team and independent and initiative
• Knowledge of basic food preparation
• Strong communication skills for interacting with staff, suppliers, and customers
• Positive attitude, proactive approach, and a willingness to take ownership of tasks
• Experience with POS systems is a plus

Perks of Joining Us:

• 5.5-days work week
• Annual leave
• Meal Allowance
• Outpatient medical benefits
• Hands-on experience in a growing, vibrant food concept
• Working with a fun and vibrant team
• Easy access from Marine Parade MRT

As a Host, you are the face of the restaurant and first point of contact for visiting guests; their first impression starts with you! The Host will be responsible for maintaining the flow of the restaurant, assist the service staff as needed, and engage with guests in a warm and hospitable manner, all the while embodying the MAMA Spirit.

Job Overview:

● You’re a stickler for great service and catch all the little details.

● You’re able to engage in natural dialogue with all guests, whether first time diners or regulars.

● Responsible for ensuring that all reservations and guest questions are answered quickly and to the MAMA standard.

● Present a clean and professional appearance at all times, representing the MAMA brand at all times.

● Promote hotel amenities and services to guests using personal knowledge and effective selling techniques.

● Greet and make all guests feel welcomed.

● You’re able to effectively work with our computer seating and reservation system.

● Responsible for the selection, training and development of key leadership personnel within the division and its departments.

● You help wherever is needed-at MAMA we all roll up our sleeves and work together.

● You maintain a clean and tidy work-station.

● Create and maintain positive guest relations, to both returning guests and first-time patrons.

● You handle all guest complaints and concerns promptly and adequately.

● Other duties as assigned.

● Sundays are always off!

Qualifications:

● A warm and friendly personality.

● Detail-oriented.

● Multi-tasker- You’ll know how to balance the needs of the guests, while upholding the needs of MAMA.

● You’re able to work a flexible schedule, including evenings, weekends, and Holidays.

● You’re not easily stressed and perform at your best under pressure.

● Knowledge of hotel food and beverage.

● You are dependable and punctual.

● You are able to stand and walk for extended periods of time.Host

MAMA Would Love it if:

● We could enjoy a meal together and laugh along the way.

● You’re passionate and creative about what you do and how you do it.

● You’re an excellent communicator, both verbal and written.

Other Duties:

● This job description is not an exhaustive list of all the job functions that a team member may be asked to perform from time to time at the direction of the leadership team.

TSH Corporation Limited specializes in offering and distributing the epitome of premium whiskies, cocktails, and spirits. Our portfolio includes eight unique concepts: Quaich Bar Collector, Quaich Bar Avant-garde, Quaich Bar Wanderlust, The Other Room, Signature Reserve, Capitol Cigar & Whisky Lounge, The Whisky Store, and Whisky Journey.

General Duties & Responsibilities:

• Knowledge of the preparation SOPs, ingredients and par level of food items.
• To support Bartenders and the rest of Operations team members at the outlet.
• Assist with back bar & kitchen opening and closing procedures. Tasks will range and not be limited at preparing foods, welcome drinks, specials, garnishes, setup bar stations, food stations and restocking all par levels for food ingredients and home-made ingredients.
• Maintenance of the outlet hygiene and cleanliness standards.
• Ensure that all standard recipes, SOPs and standards are followed in the service process.
• Ensure that all glassware is clean and is kept in good working order and used only for the purpose for which it was ended.
• Polishing and washing of equipment and tableware.
• Any other duties may be assigned from time to time.

Responsibilities

• Assist in setting up SOPs and new product launches.

• Ensure staffs are in compliance with Food Hygiene, liquor and Work Safety guidelines.

• Conduct site visits to audit food preparation procedures and quality checks.

• Assist theatre F&B operation matter and executing marketing promotions.

• Conduct classroom and on-site training.

• Coordinate on the logistic requirement and execution of corporate events and bookings

Responsibilities:

• Oversee and manage daily operations of the restaurant.
• Recruit, train and supervise both front of house and back of house staff.
• Ensure full compliance of all statutory regulations, hygiene and company policies
• Handle customer feedback professionally, resolve operational issues promptly and maintain high service standards