Total 5,746 F&B / Tourism / Hospitality job vacancies in Overseas

Role: Counter Service (Part Time)

Industry: Food and Beverage (Halal Ingredients)

Marina One

11am - 3pm (Mon - Thurs)

$ 800, without break

Mapletree Business City

11am - 3pm (Mon - Thurs)

$ 800, without break

One North

11am - 3pm (Mon - Thurs)

$ 800, without break

Plaza 8 @ Changi Business Park

10.30am - 2.30pm (Mon - Thurs)

$ 800, without break

Tampines 1

10.30am - 2.30pm (Mon - Thurs)

$ 800, without break

Requirements:

• Training provided

Responsibilities:

• Handle day-to-day operations according to SOP
• Provide friendly customer service
• Plating food for counter service
• Cooking and mixing rice
• Stock-taking
• Replenishing required ingredients
• Cleaning and washing all used service / kitchen tools, equipment and workstations
• Sweeping and mopping
  

Tai Jia Seng Reg No: R26159755

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Key responsibilities

• Staff and team management: Hire, train, and supervise staff, manage scheduling, conduct performance reviews, and handle disciplinary actions.
• Sales and performance: Drive sales, meet targets, and analyze daily, weekly, and monthly sales data to implement strategies for improvement.
• Inventory management: Oversee inventory levels, conduct stock takes, ensure accuracy, and manage order fulfillment processes for both online and in-store purchases.
• Operational standards: Ensure all stores operate according to company policies, guidelines, and standards.
• Customer experience: Develop and implement strategies to ensure a positive and seamless customer experience across all channels.
• Budget and financial management: Manage budgets, monitor expenses, and examine financial data to maximize profitability.
• Strategy and implementation: Develop and implement operational strategies, improve processes, and ensure compliance with legal and company requirements.
• Promotions and marketing: Cascade and operationalize headquarters' directives, including the execution of promotional campaigns. 

Chef (Spanish Cuisine)
Salary: $2600 - $2800 + OT + AWS + Incentives + Bonus
Working Days: 5 days work week, 10am - 9pm with 2 hours break
Location: Tanjong Pagar

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Requirements:

• With cook experience in Spanish cuisine is preferred

Email: supreme.jacksontan@gmail.com

Tan Yong Zhi (Jackson) | Reg: R24124461

The Supreme HR Advisory Pte. Ltd | EA No: 14C7279

POSITION: Chef Assistant (North & South Indian Cuisine)

LOCATION: Central area

DEPARTMENT: Food & Beverage

ROLE OVERVIEW:

We are looking for a dependable and hardworking Assistant Chef to support kitchen operations and assist in the preparation and cooking of North and South Indian cuisine. The role requires good hygiene practices, commitment, and flexibility to work rotational shifts, weekends, and public holidays.

KEY RESPONSIBILITIES:

• Prepare food ingredients (cutting, cleaning, marinating, portioning, etc.)
• Assist the Chef in cooking North and South Indian dishes
• Support daily kitchen operations to ensure smooth and timely service
• Maintain excellent personal hygiene at all times
• Ensure cleanliness of kitchen, equipment, and workstations
• Follow recipes, instructions, and food quality standards
• Assist with plating and food presentation when required
• Be punctual and maintain good attendance and time discipline
• Support the team to deliver good food quality and customer satisfaction

REQUIREMENTS:

• Basic experience or knowledge in North and South Indian cuisine
• Able to prep food and assist in cooking
• Possess a valid Food Hygiene Certificate (or willing to obtain one)
• Good understanding of cleanliness and food safety practices
• Committed, responsible, and willing to learn
• Customer-oriented and a good team player
• Able to work rotational shifts, weekends, and public holidays

• Working day : 5 days | Mon - Fri with 44 hour

• Salary : from $1800 - $2500 + AWS + Performance Bonus

• Location : Islandwide Singapore

• Food Hygine and Safety cert

Job Responsibilities

• Prepare meals according to the approved menu while ensuring compliance with nutritional standards set by ECDA.

• Maintain proper food storage and handling practices, and ensure all kitchen equipment and work areas are kept clean and hygienic at all times.

• Procure food supplies and ensure that all ingredients purchased are fresh, high-quality, and suitable for consumption.

• Ensure a clean, hygienic, safe, and well-maintained environment for staff and children within the preschool.

• Carry out general housekeeping duties to maintain cleanliness and comfort throughout the centre.
  

To Apply, kindly click on the "APPLY NOW" button

We regret that only shortlisted candidates will be notified.

Staffking Pte Ltd (20C0358) | Yoga Cham Heang Sik (R23115130)

The Raffles Service Agent / Executive delivers friendly and professional service that meets guest’s reservation experience expectations prior to their arrival.

Primary Responsibilities

Delivers Friendly and Professional Service

• Ensures smooth operation of Raffles Service department by attending to incoming calls, fax and emails that are pertaining to room reservation.
• Obtains all the necessary information to complete a room reservation in the Opera system, i.e. stay dates, flight details, rates, special requests and reservation notes.
• Completes the reservation process by combining all reservation details (including any Food and Beverage or Spa arrangements) and sending a confirmation to the guest.

Focuses on Guest Experience

• Supports guest’s decision to proceed with the reservation by providing accurate information on the price, room type, availability and the amenities.
• Is well versed with the preference of the regular guests and provide them with the consistent service anticipating their needs in advance.

Involvement in Wider Job Function Actions/Relationships

• Supports the Raffles Service colleagues to achieve upsell goals in various revenue streams.
• Coordinates with other departments (Front Office, Concierge, Food and Beverage, Raffles Spa, Housekeeping and Butler) on the guest’s needs and requirements.
• Works closely with Revenue department to be aware of the occupancy of the hotel (i.e. sold out dates, blackout dates and the need periods).
• Advises Raffles Service Manager of any deviations in rate applications or reservations arrangement.
• Maintains an accurate and updated filing system of all correspondence.
• Is familiar with hotel’s credit policies and handles billing instructions correctly.
• Performs clerical and administrative duties.
• Adheres to Raffles Hotel Singapore and Room Reservations department standard operating procedures, guidelines and grooming standards.
• Supports hotel's CSR and sustainability efforts.
• Ensures service standards and individual performance are aligned with Accor Hotels Values.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• Minimum tertiary education or equivalent.
• Knowledge of and experience of relevant software applications – spreadsheets, word processing and database management.
• Minimum 1 to 2 years of relevant experience in the hotel industry.
• Required to work on weekends, public holidays and rotating shift.
• Strong interpersonal skills with ability to communicate with all levels of colleagues.
• Service-oriented with an eye for details.
• Ability to work effectively and contribute to the team.

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.

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.

Job Description & Requirements

Administration Manager job brief

We are looking for an experienced Administration Manager to supervise daily support operations of our company and plan the most efficient administrative procedures. You will lead a team of professionals to complete a range of administrative duties in different departments.

A great administration manager has excellent communication and organizational skills. The ideal candidate will be well-versed in departmental procedures and policies and will be able to actively discover new ways to do the job more efficiently.

The goal is to ensure all support activities are carried on efficiently and effectively to allow the other operations to function properly.

Administration Manager Responsibilities

• Plan and coordinate administrative procedures and systems and devise ways to streamline processes

• Recruit and train personnel and allocate responsibilities and office space

• Assess staff performance and provide coaching and guidance to ensure maximum efficiency

• Ensure the smooth and adequate flow of information within the company to facilitate other business operations

• Manage schedules and deadlines

• Monitor inventory of office supplies and the purchasing of new material with attention to budgetary constraints

• Monitor costs and expenses to assist in budget preparation

• Oversee facilities services, maintenance activities and tradespersons (e.g electricians)

• Organize and supervise other office activities (recycling, renovations, event planning etc.)

• Ensure operations adhere to policies and regulations

• Keep abreast with all organizational changes and business developments

• Perform any other duties assigned by the director.

Administration Manager Requirements and skills

• Proven experience as administration manager

• In-depth understanding of office management procedures and departmental and legal policies

• Familiarity with financial and facilities management principles

• Proficient in MS Office

• An analytical mind with problem-solving skills

• Excellent organizational and multitasking abilities

• A team player with leadership skills

• BSc/BA in business administration or relative field

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

We are looking for an efficient and committed Manager to join our office. As a Manager, you will be managing the day to day activities. You will be responsible for arranging meetings for the staff, provide them necessary official documents and keep a record of the appointments within the office. You will be also arranging monthly repairs and renovations.

You will also be organizing office operations and procedures. You should be highly dedicated to work and have exceptional organizational skills. If you are ready to take up Manager duties and responsibilities, then apply right away. We will love to meet you.

Responsibilities of a Manager

• Work with Human Resources staff to recruit, interview, select, hire, and employ an appropriate number of employees.

• Provide oversight and direction to the employees in the operating unit in accordance with the organization's policies and procedures.

• Health and safety of the workforce.

• Carrying out and attaining the mission and the goals of the business unit managed.

• Development of a superior workforce.

• Development of the department.

• Development of an employee-oriented company culture that emphasizes quality, continuous improvement, key employee retention and development, and high performance.

• Personal ongoing self-development and personal growth as an employee.

• Coach, mentor, and develop staff, including overseeing new employee on boarding and providing career development planning and opportunities.

• Empower employees to take responsibility for their jobs and goals. Delegate responsibility and expect accountability and regular feedback.

• Consciously create a workplace culture that is consistent with the overall organization's and that emphasizes the identified mission, vision, guiding principles, and values of the organization.

• Lead employees using a performance management and development process that provides an overall context and framework to encourage employee contribution and includes goal setting, feedback, and performance development planning.

• Lead employees to meet the organization's expectations for productivity, quality, continuous improvement, and goal accomplishment.

• Provide effective performance feedback through employee recognition, rewards, and disciplinary action, with the assistance of Human Resources, when necessary.

• Maintain employee work schedules including assignments, job rotation, training, vacations, and paid time off, telecommuting, cover for absenteeism, and overtime scheduling.

• Maintain transparent communication. Appropriately communicate organization information through department meetings, one-on-one meetings, and appropriate email, IM (Instant Messaging), and regular interpersonal communication..

• Plan and implement systems that perform the work and fulfill the mission and the goals of the department efficiently and effectively.

• Plan and allocate resources to effectively staff and accomplish the work to meet departmental productivity and quality goals.

• Plan, evaluate, and improve the efficiency of business processes and procedures to enhance speed, quality, efficiency, and output.

• Manage the preparation and maintenance of reports necessary to carry out the functions of the department. Prepares periodic reports for management, as necessary or requested, to track strategic goal accomplishment.

• Communicate regularly with other managers, the director, vice president, president, and other designated contacts within the organization.

• Perform other duties and responsibilities, as assigned.

Manager Job Requirements

• Knowledge and experience in business, supervision, and management.

• Knowledge of the functions, operation, and mission of the specific department.

• Better than average written and spoken communication skills.

• Outstanding interpersonal relationship building and employee coaching and development skills.

• Management experience in a team-oriented workplace preferred.

• Demonstrated ability to lead and develop a department and department staff members.

• Demonstrated knowledge of basic economics, budgeting, and accounting principles and practices.

• Demonstrated ability to serve as a knowledgeable resource to the organization's management team that provides leadership and direction.

• Excellent computer skills in a Microsoft Windows environment. Must include knowledge of Excel and skills in Access..

• Evidence of the ability to practice a high level of confidentiality.

• Excellent organizational management skills.

This role supports the daily operations of the restaurant to ensure smooth service delivery, excellent guest experience, and adherence to brand standards. This role assists in leading the front-of-house team, coordinating with the kitchen, and managing staffing, training, service quality, and daily administrative duties.

Responsibilities

• Ensure restaurant opening and closing procedures are carried out correctly.
• Monitor service standards and support the service team during peak periods.
• Handle guest queries, requests, feedback, and escalations professionally.
• Coordinate closely with the kitchen to maintain smooth order flow and food timing.
• Conduct pre-shift briefings; communicate menu updates, promotions, and priorities.
• Allocate staff duties and ensure proper floor coverage during service.
• Monitor staff grooming, discipline, punctuality, and professionalism.
• Support onboarding and on-the-job training of new and existing staff.
• Assist in preparing weekly staff rosters and managing shift adjustments.
• Maintain stock levels of service supplies and ensure proper storage and usage.
• Oversee cash handling, POS transactions, daily reconciliation, and closing paperwork.
• Ensure compliance with hygiene, safety, and licensing requirements.
• Perform any ad-hoc duties assigned by your superior.

Requirements

• At least 5 years of managerial position in F&B industry (preferably in Fine-Dining/Michelin Stars)
• Proficiency in English Language is essential for delivering high-quality customer service in the restaurant.
• Candidate must be willing to commit on both weekends and public holidays.
• Well-spoken and easy-going personality
• Proven track of leading a restaurant team.

About the Restaurant

1887 by André is a heritage gastronomy restaurant within the historic Raffles Hotel Singapore. Led by chef André Chiang, it celebrates Singapore’s culinary evolution, tracing influences from the Victorian era to the multicultural flavours that shape the city today, interpreted through his refined French techniques. The menu revives flavours from Raffles’ early dining rooms and evokes the elegance of Victorian dining rituals, served on the hotel’s iconic vintage silverware. A thoughtfully curated beverage programme pairs old- and new-world expressions with bespoke alcohol-free creations inspired by Nanyang flavours. In its intimate 42-seat setting, guests are transported to a bygone era while enjoying a contemporary, flavour-driven experience. The result is a dining journey that bridges past and present, celebrating heritage through the lens of modern innovation.

Job Description

The Mixologist is one of the key pillars of the new restaurant by André, leading the venue personality and soul. The Mixologist is to assist the restaurant management team, to lead, supervise the bar operation and maintain the service standards of the restaurant/bar, to meet and exceed the guest’s experience.

Primary Responsibilities

• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations. 
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities. 
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests. 
• Supports project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project. 
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the hotel. 
• Maintains a productive climate and confidently motivates, mobilises, and coaches team members to meet high performance standards and goals. 
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others. 
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option. 
• Supports the restaurant management team to develop plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period. 
• Supports the restaurant management team to prepare bar training manual and conduct departmental service training in coordination with Learning and Development Manager. 
• Supports Restaurant General Manager to review simulation processes and update evaluation criteria for smooth opening. 

Oversees Daily Operations And Achieving Targets

• Supports the restaurant management team in maintaining the quality and consistency of beverage and hospitality at the outlet. 
• Supports the restaurant management team in providing world-class hospitality and quality cocktails, and non-alcoholic beverages (coffee, tea, etc.). 
• Ensures operating par stock for OS&E and beverage. 
• Adheres to the bar Standard Operating Procedures. 
• Adheres to the bar recipe in FutureLog created by the restaurant management team.  
• Ensures maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.  
• Ensures bar/outlet and related areas and hygiene are kept to HACCP standard and requirement. 
• Ensures cleanliness and appearance of the bar/outlet and related areas at all times and take immediate action if needed or required.  
• Supports the restaurant management team in Food & Beverage training platform for all bar colleagues. 
• Supports the restaurant management team in Raffles Hotel Singapore beverage programs through Public Relation, media and industry outreach.  
• Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Sevenrooms, FutureLog, etc.). 
• Is present in the bar/outlet during all key operation periods. 
• Achieves or exceeds bar/outlet’s goal and sales target. 
• Always demonstrates professionalism and ethic at all times.  

Provides A Leading And Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guests’ database. 
• Handles guest complaints and comments competently and swiftly. 
• Supports the restaurant management team and the bar team to deliver exceptional guest experience and in accordance to MOQ, Forbes and LQA Standards.  
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.  
• Maintains levels of confidentiality and discretion of the guest, colleague, and operator at all times.  

Management And Leadership Of Outlet

• Supports the restaurant management team and demonstrates as a role model for the bar team.  
• Colleague support and guest service during all major meal periods. 
• Supports the team to be consistent in-service standards and deliver excellent service standards. 
• Supports colleagues to achieve common goals and build a strong team work. 
• Displays cultural affinity and shows empathy to all team members.  
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions.  
• Actively enforces colleague motivation and team building. 
• Observes colleague’s individual performance, grooming, punctuality. 
• Provides a level of Safety and Security for guests and colleagues.  
• Assists in recruitment, inducts and trains the team who are competent and confident. 
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency/Singapore Food Agency standards. 
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises Senior Assistant Director of Food & Beverage on topics of importance. 
• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.  
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management  

• Comfortably and confidently answers questions and attends to queries or feedback regarding Raffles Hotel Singapore or bar/outlet.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labour.
• Ensures all reports generated are accurate before submission.

Training, Learning And Development Of The Team 

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• 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.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Events Team and Service Team to ensure maximum efficiency.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• Bachelor's degree in hospitality management.
• At least 10 years of experience in craft cocktail programs.
• At least 5 years of supervisory experience with similar standing or profile.
• In-depth knowledge of classic/international cocktails, spirits and hospitality.
• Proficient in Microsoft Office and basic POS management.
• Previous relevant bar experience with similar standing or profile as supervisory role.
• Strong knowledge of alcoholic beverages and mixing of drinks.
• Certified with valid national Environment Agency / Singapore Food Agency (Singapore) Basic Food Hygiene Handler.
• Ability to learn new programmes / systems quickly.
• Computer skills (incl. Microsoft Excel) and ability to learn new programs/systems quickly.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Passionate in beverage and cocktail making.

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.

A supervisor is also responsible for coaching, resolving issues and serving as a link between subordinates and upper management. The goal is to ensure that operations are carried out productively so as to ensure profitability and sustainable growth.

• Responsible and honest

• Arrange daily stock and order the goods

• Arrange staff take turn to apply rest days

• Have ideas to solve shortage of manpower matter

• Set goals for performance and deadlines in ways that comply with company’s plans and vision and communicate them to subordinates

• Organize workflow and ensure that employees understand their duties or delegated tasks

• Monitor employee productivity and provide constructive feedback and coaching

• Receive complaints and resolve problems

• Maintain timekeeping and personnel records

• Pass on information from upper management to employees and vice versa

• Prepare and submit performance reports

• Hire and train new employees

• Ensure adherence to legal and company policies and procedures and undertake disciplinary actions if the need arises

• Proven experience as supervisor or relevant role

• Familiarity with company policies and legal guidelines of the field

• Ability to learn a variety of job descriptions

• Excellent communication and interpersonal skills

• Outstanding organizational and leadership skills

• Need daily submit the cashflow to our security officers to go bank bank in the cashflow

• Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations.
• Ensure strict compliance towards food and hygiene policies and procedures.
• Introduce and implement new ideas for the customer dining experience.
• To be fully aware of trends in the industry and make regular suggestions for improvement of the menu.
• Efficient food cost management.
• Minimize expenditure to increase profitability with the guidelines set by the budget.
• Support and work closely with the Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic and increase per customer spend
• Able to interact with customer(s) as and when required to further enhance the dining experience of customers
• Implement direction and organize the culinary team to ensure smooth operation of the kitchen.
• To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective.
• Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team.
• To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed.
• 5-years progressive hands-on experience with increased accountability as an Executive Chef or Senior Sous Chef managing multiple kitchens and chef brigades.
• Experience with developing, presenting and implementing recipes / menus at the right price point in European, Middle Eastern and Asian cuisines.
• Must have hands-on experience with different economic cycles within the industry including the implementation of cost reduction programmes without compromising on food quality and customer service

• Developing new product according to development requests and involve in improvement of existing products.
• Look out for new trends and new products in the market.
• Control Food Cost
• Daily ordering of food and supplies.
• Inventory
• Ensure that food preparation areas are clean and hygienic, meeting company SOP/SOC
• Keep up to date with current promotions and new items in menu.
• Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.
• Assist in keeping food wastage to minimum, through correct product measurements.
• Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen team.
• Always adhere to all company policies and procedures

Job Title: Food Stall Assistant (Part-Time)

Location:

​ Food Centre, Suntec City, Singapore

Working Hours:

​ 10:00 AM – 2:00 PM (Daily, 4 hours/day)

Employment Type:

​ Part-Time

Citizenship Requirement:

Must be Singapore PR or Citizen

Job Description:

We are looking for a responsible and hardworking Food Stall Assistant to join our team at our busy outlet in Suntec City. You will play a key role in ensuring smooth operations during the peak lunch hours.

Key Responsibilities:

• Prepare ingredients and assist in basic food assembly according to hygiene standards.
• Serve customers efficiently, take orders, and handle cash/POS transactions accurately.
• Maintain high standards of cleanliness for the stall, equipment, and dining area.
• Assist with packing takeaway orders promptly.
• Replenish food supplies and condiments as needed.
• Adhere strictly to food safety and personal hygiene regulations.