Total 705 F&B / Tourism / Hospitality job vacancies in Pasir Gudang

Responsibilities:

• Maintain proper fixed asset register, capex approval, assets creation and disposal documentation filing
• Process asset creations, retirements and disposal, and transfers with proper and adequate approvals and documentation
• Maintain asset file and database including depriciation computation and journal entries. Upon advice, make the necessary provision in the accounts for assets &other impairments
• Responsible for day-to-day finance and accounts administration tasks.
• Prepare L/C and "document collect" submission and ensure it's complete and proper manner before submission to bank. Ensure submission is on time and minimise discrepancies
• Maintain and account appropriately in complete manner on all the transactions/posting in relation to fixed assets.
• Support internal/external audits and tax audit
• Prepare other Financial Reports as and when required.
• Prepare monthly SST BS reconciliation worksheet.
• Any other ad hoc assignment.

Requirements:

• Possess at least a Bachelor's Degree in Accounting, Finance or related fields with professional qualifications.
• Experienced in Accounting Assistant or Accounting Clerk.
• Possess good knowledge of basic bookkeeping procedures.
• Familiar with accounting standards, tax laws, and filling procedure.
• Excellent math skills and the ability to spot numerical errors.
• Advance level in MS Excel and good knowledge of accounting software.
• Organization and multi-tasking skills.
• Ability to handle sensitive, confidential information.

Perks & Benefits

• Commission and bonus
• Allowance (travel stipends, transportation, etc.)
• Company trips
• Medical insurance
• Personal leave
• Personal development opportunities
• Paid training and development

職責：

• 維護適當的固定資產登記、資本支出批准、資產創建和處置文件歸檔
• 透過適當和充分的批准和文件處理資產創建、報廢和處置以及轉移
• 維護資產文件和資料庫，包括折舊計算和日記帳分錄。根據建議，在帳戶中為資產和其他減損準備必要的準備金
• 負責日常財務和帳務管理工作。
• 準備信用證和「文件收集」提交，並確保在提交給銀行之前完整且正確。確保按時提交並儘量減少差異
• 對與固定資產相關的所有交易/過帳進行適當、完整的維護和核算。
• 支援內部/外部審計和稅務審計
• 根據需要準備其他財務報告。
• 準備每月的 SST BS 調節工作表。
• 任何其他臨時任務。

要求：

• 至少擁有會計、金融或相關領域的學士學位並具有專業資格。
• 有會計助理或會計文員經驗。
• 具備基本簿記程序的良好知識。
• 熟悉會計準則、稅法和填寫程序。
• 出色的數學技能和發現數字錯誤的能力。
• MS Excel 的高級等級和會計軟體的良好知識。
• 組織和多任務技能。
• 能夠處理敏感、機密資訊。

津貼和福利

• 佣金和獎金
• 津貼（旅費、交通費等）
• 公司旅行
• 醫療保險
• 事假
• 個人發展機會
• 有薪培訓和發展

• 透過領導和管理生產工人團隊（包括行為）來監控日常活動並領導生產力改進過程
• 簡報並分配人力。
• 規劃和管理日常生產計劃，符合良好的要求
• 產品品質。規劃、制定和協調生產流程改進，以最大限度地減少生產停機時間和材料浪費。
• 分析延誤和中斷，討論並解決
• 根據最大產能提高生產力。
• 建立並實施作業指導書、標準作業
• 程序和工作指南。
• 維護工作場所衛生安全，確保生產
• 遵循 GMP 和 HACCP 控制，並根據 HALAL 品質標準和最佳實踐制定和維護生產和製程文件。
• 推動生產成本節約和持續改進
• 卓越營運。
• 促進不同部門之間的溝通。
• 協調所有生產職能，確保按照公司的政策、慣例和程序以令人滿意的方式滿足客戶的交付和品質要求。
• 為新員工提供培訓以確保遵循標準
• 操作程序和工作以實現公司目標。
• 檢查實體庫存的庫存。
• 協助根本原因分析以及糾正措施和預防
• 為製造工廠提供技術支援並對工廠中的任何製造問題進行故障排除。
• 協助新生產線的調試，包括建立
• WI、SOP 和操作設定的設定。
• 提供每日產量報告

津貼和福利

• 津貼（旅費、交通費等）
• 醫療保險
• 有薪培訓和發展

• Monitor day to day activities and lead the productivity improvement process by lead and manage a team of production workers including conduct
• briefing and allocate manpower.
• Plan and manage daily production schedule in comply with good
• product quality. To plan, formulate and co ordinate production process improvement to minimize production downtime and material wastage.
• Analyse delays and interruptions, discuss and resolve to
• improvement the productivity based on maximum capacity.
• Establish and implement work instructions, standard operating
• procedures and work guidelines.
• Maintain hygiene and safety at workplace and ensure production
• follow GMP and HACCP control and to develop and maintain production and process documentation in accordance with HALAL quality standards and best practices.
• Drive continuous improvement in production cost saving and
• operation excellence.
• Facilitate communication between different departments.
• Co-ordinate all production functions to ensure that customer delivery and quality requirements are met in a satisfactory manner in accordance with the policies, practices and procedures of the company.
• Provide training to new employees to ensure follow the standard
• operating procedures and work to achieve company goals.
• Check inventory of physical stock.
• Assist in root cause analysis and corrective action and prevention
• actions by provide technical support to manufacturing plant and conduct troubleshooting on any manufacturing issue in the plant.
• Assist in commissioning for new production line including establish
• of WI, SOP and set up of operation setting.
• Provide daily production output report

Perks & Benefits

• Allowance (travel stipends, transportation, etc.)
• Medical insurance
• Paid training and development

A pre-school cook has a vital role in ensuring that young children receive nutritious and safe meals. The job scope typically includes the following responsibilities:

Key Responsibilities (Cook):

• Prepare breakfast, lunch, and snacks
• Collaborate with preschool management to ensure menus meet the needs of children, including those with allergies or dietary restrictions
• Strive to ensure food served to children are balanced and met the dietary guidelines for children recommended by the Singapore Health Promotion Board.
• Ensure that the food is prepared in a clean and hygienic way
• Ensure meals served are on time
• Ensure proper food storage, handling, and preparation practices to prevent foodborne illnesses.
• Regularly check food expiration dates and ensure kitchen equipment is functioning properly
• Ensure that kitchen/cooking area are well cleaned after cooking
• Maintain high standards of cleanliness in the kitchen and the centre

Job Holder Requirements (Cook):

Qualification: -

Experience: Minimum 1 year experience in similar capacity

Other Knowledge / Skills / Attributes:

• A valid food handler’s certificate is required
• Previous experience in food preparation, especially in a childcare or educational setting, is an advantage
• Good knowledge of food hygiene and food preparation
• Basic knowledge of dietary guidelines for children is beneficial
• Good time management skills
• Honest and trustworthy
• Has initiative and is committed
• Comfort with working in various temperatures and conditions is necessary
• Background checks, including health screenings, are often mandatory

Click on the "Apply Now" button with your comprehensive resume to kickstart your Rainbow Cove Educational career!

or

Send Your Resume To:
Email: admin@rainbowcove.com.sg

Mobile: 8645 9157

For more information about Rainbow Cove Educational, please visit https://rainbowcove.com.sg/

JOB DETAILS

Job Role Description

We are looking for a passionate and hardworking Culinary professionals to join our international school canteen as our Head Chef or Sous Chef.

In our international school kitchens, the Head Chef and Sous Chef oversee and direct the kitchen operation and, provides functional assistance and direction. They coordinate culinary functions and activities, working closely with the FOH head and cafe supervisor, and reporting directly to the Catering Manager and Culinary Director.

The Head Chef and Sous Chef are required to oversee and manage stock levels, manage all kitchen staff schedules and human needs, oversee food preparation which adheres to appropriate standards, and maintain industry-leading levels of hygiene, health and safety.

Role Details

• Location is a major international school in the Pasir Ris area
• Required shift: Monday - Friday, Start around 7am, typical end around 4pm
• Must be willing and able to work occasional Saturday or Sunday shifts
• The kitchen is not Halal-certified, however there is strictly no pork/lard and most ingredients are Halal.

Benefits

• Full daily staff meal
• Comfortable uniform and spacious work environment
• Excellent consistent daytime working hours (most weekends off)
• Optional extended unpaid leave in school holidays (December, April & July)
• Growth + development opportunities and career advancement

Key Tasks

1. Guide food preparation

1.1 Guide the preparation of workstations before the start of each service

1.2 Guide the preparation of food across workstations based on speed and rhythm of service

1.3 Guide the plating of food items across the workstations

2. Execute food and beverage operations

2.1 Assist with planning staff schedules based on operational needs

2.2 Monitor inventory level to ensure sufficient inventory for kitchen operations

2.3 Perform audits on portion and waste control practices to minimise loss and wastage

2.4 Provide on-the-job training and performance evaluation to subordinates

2.5 Support crisis response and recovery activities in accordance with business continuity policies

3. Contribute to continuous improvement

3.1 Conduct data collection for process improvement to determine the effectiveness of work

processes and procedures

3.2 Implement continuous improvement activities across workstations

3.3 Provide recommendations for the development of new recipes to renew menus based on suggestions given

4. Maintain hygiene, safety and standards

4.1 Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

4.2 Perform audit on staff's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures

4.3 Perform audits on staff's adherence to the organisation’s sustainability policy and procedure

4.4 Complete daily HAACP-based paperwork, and liaise with the Catering Manager to ensure all SOPs are followed meticulously.

Skills and Knowledge

• Previous experience in catering, cafeterias, or other high-volume food production environments
• Food Safety and Hygiene and Food Allergens
• HAACP knowledge
• Hot and Cold kitchen preparation and cooking
• Workplace Safety and Health for Kitchen Operations
• Budgeting & cost control and inventory management
• Multitask, handle changing priorities, work independently and as part of a team
• Attentive, meticulous and problem solving
• Leadership abilities, able to motivate, develop and bring out the best in co-workers

Attributes

• Possesses initiative and attention to details
• Being positive, self-motivated and energetic
• Professional appearance and attitude
• Proven team worker, working with a variety of nationalities and cultures
• Competent with computers
• Willing to work on occasional Saturdays subject to business needs

JOB DETAILS

Job Role Description

We are looking for a passionate and hardworking Culinary professionals to join our international school canteen as a Chef de Partie or Commis Chef.

In our international school kitchens, our teams deliver a wide range of hot lunches, sandwiches, deli items, and more. In this role, you will take part in the production of our daily menu of items, and assist the rest of the team with daily tasks including assisting with stock, hygiene and compliance needs.

Role Details

• Location is a major international school in the Pasir Ris area
• Required shift: Monday - Friday, Start around 7am, typical end around 4pm
• Must be willing and able to work occasional Saturday or Sunday shifts
• The kitchen is not Halal-certified, however there is strictly no pork/lard and most ingredients are Halal.

Benefits

• Full daily staff meal
• Comfortable uniform and spacious work environment
• Excellent consistent daytime working hours (most weekends off)
• Optional extended unpaid leave in school holidays (December, April & July)
• Growth + development opportunities and career advancement

Key Tasks

1. Clean and Sanitise work areas at the start and end of work shift
2. Ensure that utensils and equipment are cleaned/ functionable and ready to use and prepare food
3. Assist with peeling, cutting and washing fruits, vegetables and seasoning different meats
4. Assemble ingredients and kitchen equipment prior to preparation of menu dishes for day
5. Exercise portioning by correctly using ingredients & equipment to minimise loss and wastage
6. Assist in the record of inventory and supplies
7. Assist with daily SOPs for HAACP, food hygiene, sanitisation and more.
8. Assist with any ad-hoc tasks assigned

Skills and Knowledge

• Previous experience in catering, cafeterias, or other high-volume food production environments
• Food Safety and Hygiene and Food Allergens
• HAACP knowledge
• Hot and Cold kitchen preparation and cooking
• Workplace Safety and Health for Kitchen Operations
• Budgeting & cost control and inventory management
• Multitask, handle changing priorities, work independently and as part of a team
• Attentive, meticulous and problem solving

Attributes

• Possesses initiative and attention to details
• Being positive, self-motivated and energetic
• Professional appearance and attitude
• Proven team worker, working with a variety of nationalities and cultures
• Competent with computers
• Willing to work on occasional Saturdays subject to business needs

1. Dumpling Preparation:

• Prepare and cook a variety of dumplings, including steamed, boiled, pan-fried, or deep-fried styles.
• Create different types of dumpling fillings (e.g., meat, seafood, vegetarian) according to recipes or customer preferences.
• Roll, shape, and fold dumpling wrappers with precision and consistency.

2. Ingredient Management:

• Select and source high-quality ingredients for dumpling fillings and wrappers.
• Ensure proper storage and handling of raw and cooked ingredients to maintain freshness and food safety standards.
• Monitor inventory levels and coordinate with the procurement team to restock supplies as needed.

3. Recipe Development and Innovation:

• Experiment with and develop new recipes to expand the dumpling menu, incorporating traditional and modern flavors.
• Adapt recipes to accommodate special dietary requirements or customer requests (e.g., gluten-free, vegan).

4. Quality Control:

• Maintain high standards of food quality, presentation, and taste.
• Ensure all dumplings are prepared and served according to the restaurant’s specifications.
• Conduct regular checks to ensure consistency in dumpling size, shape, and filling distribution.

5. Kitchen Operations:

• Maintain a clean, organized, and hygienic workstation, following all food safety and sanitation guidelines.
• Collaborate with other kitchen staff to ensure smooth and efficient operations during peak hours.
• Manage and operate kitchen equipment specific to dumpling preparation (e.g., steamers, fryers, mixers).

6. Training and Teamwork:

• Train junior chefs or kitchen assistants on dumpling-making techniques and kitchen procedures.
• Work closely with the culinary team to coordinate cooking schedules and menu items.

7. Customer Service and Presentation:

• Assist with live dumpling-making demonstrations for events or customer engagement.
• Take feedback from customers to refine recipes or improve preparation techniques.

8. Administrative Duties:

• Monitor and manage food costs related to dumpling preparation.
• Maintain records of recipes, ingredient usage, and inventory.
• Ensure compliance with all health and safety regulations.

Job Description & Requirements

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

New Stalls

Stall Cooker (Noodle), Stall Helper, Order Taking and Serving

Fish Soup & Noodle Stall Cook and Helper, Tze Char Counter Staff etc

10-12 hours shift

Pasir Ris near MRT

1. Job Purpose
The supervisor is required to perform the portering duties of transporting/escorting patients, and dispatching of documents, specimens, medications, blood and mortuary cases. Supervisor is also responsible for managing porters timesheets and leave forms, asset inventory and portering system.

2. Duties and Responsibilities

2.1 Primary Responsibilities and Duties (80%)

2.1.1 Transport/escort the correct patient (identify through Name and NRIC#) via wheelchairs or trolley as per the standard operating procedure set by the department.
2.1.2 Ensure patient safety and care are provided throughout the course of duty.
2.1.3 Collect and dispatch documents, specimens, medications and blood.
2.1.4 Ensure standard of hygiene set by infection control are met.
2.1.5 Conduct regular checks on the ground to ensure compliance by porters.
2.1.6 Manage the timesheets and leave forms of porters assigned.
2.1.7 Assist to attend feedback and complaints from users.

2.2 Secondary Responsibilities and Duties (20%)

2.2.1 Assist in the wheel chair and trolley inventory
2.2.2 Assist in conducting training and audits for porters
2.2.3 Assist in managing the portering system as and when required
2.2.4 Perform other related duties incidental to the work described herein as assigned by.

3. Job Specification/Requirements

3.1 Qualification: Preferably diploma or higher
3.2 Experience: At least 3 years experience in supervisory level
3.3 Skills: Good communication skills and computer literate
3.4 An eye for detail and a high level of initiative.
3.5 Service oriented and customer focus.
3.6 Able to work as a team

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here’s what you can expect!)

• You get to work primarily in 1 of our 25 hotels in Singapore

• 6 days’ work week (8 hours per day)

• Duty meal allowance

• Uniforms provided

• Attractive incentives & bonus

• Staff rates at Accor hotels in Singapore and worldwide

Job Responsibilities:

• To perform all duties associated with the cleaning of walkways, public areas and guest reception area of the hotel.
• Ensure that the condition of fixtures, fittings and building components are well-maintained.
• Any other relevant duties as assigned.

Job Requirements:

• Able to work on weekends and public holidays.
• Able to work on rotational shifts.
• Able to speak and understand basic English.

Job Descriptions:

• Check email and respond to customer's enqiury
• Handle to phone calls and handle customer's queries
• Process sales order, manage goods returned from customers, and coordinate with the logistic department
• Prepare invoices using Autocount system
• Generate monthly SOA and email / send to customers
• Obtain quotation and issue POs to supplier
• Assist in E-commerce receipt, match online orders with sales invoices
• Maintain proper filing of all documents
• Ad-hoc duties as assigned by Management from time to time

Requirements:

• Bilingual in English and Mandarin to liaise with Mandarin speaking customers
• At least 1 year of experience working as an admin
• Proficient in Microsoft Office

Supervise the kitchen / store and manage the team including Hygine Cleans food preparation areas every time after food is prepared.

• Able to cook South and north Indian foods of all Veg and Non-Veg items such as Curry items, vegetables, and meat dishes.
• Experiences with cooking of Goreng, Dosai, Prata & Nan items.
• Coordinate with other employees for the entire shop operation process.
• Ensure the food preparation, storage, display and quality to comply with Food Hygiene compliance to align SFA guides.
• Upkeeping store records and orders ingredients with required stock in advance.
• Able to operates various kitchen appliance such as a blender, oven, stand mixer & wet grinders for food preparation.
• Manage indipendantly the entire stall operations during / after busy hours
• He is responsible for monitoring food quality, quantity, and waste control every day.
• Requires cooking for catering when needed and work under pressure during busy period.

Other Managerial post & entry level positions available (Full-time/Part-time)

1. Chef
2. Cook
3. Service Crew

Job Requirements

• Have at least 2 years of experience in Japanese F&B
• Able to work swiftly and efficiently
• Takes initiative
• Enjoys providing great customer service

Job Description

• Ensure proper execution of opening and closing duties
• Ensure food quality and standards being served to customers
• Oversee floor operations and assist Manager
• Ensure safety, cleanliness, and sanitation standards are adhered by all