The Commis Cook is responsible for being part of the culinary team in driving stellar business profitability and productivity, providing outstanding service and adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include upholding a positive culture, ensuring quality, taste & presentation with attention to each preparation, that builds our strong reputation and brand with loyal following:

1. Ensure every task is executed up to our strong standards, including mise en place.
2. Prepare, cook & plate with precision according to recipes set that meets the specifications in quality and presentation in a timely manner.
3. Avoid & minimise any food wastage, adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions.
4. Adhere to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.
5. Operate kitchen tools & equipment safely and responsibly, communicating any repairs needed.
6. Ensure all products received are of high quality & consistent as per specifications according to business needs, taking the necessary actions accordingly otherwise.
7. Conduct duties required for kitchen inventory with accuracy.
8. Deal with stock rotation and ensure proper food temperatures during preparation, cooking and organisation of storage. Maintain any food/ temperature logs accordingly.
9. Follow through all kitchen opening, closing and administrative duties as directed, clearly communicating any assistance required, or anticipations of excess or insufficient ingredients.
10. Constantly sharpen & strengthen culinary skills through training and/ or self-study, being a role model to any junior team members.
11. Adhere to the implementation of all action plans according to directions of the team.
12. Ensure high standards of hygiene, sanitation & cleanliness in all areas, with all workplace safety and hygiene regulatory guidelines followed at all times.
13. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

KNOWLEDGE / QUALIFICATIONS:

1. A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 2 years of relevant experience.

SKILLS:

1. Knowledgeable and passionate about European and Asian cuisine preferred, with the ability to multi-task & work efficiently under pressure.
2. Positive, attentive, adaptive, strong team player and well-disciplined with an eye for detail, whilst still having the ability to work independently with minimum supervision.

As a Sous Chef specializing in Indian cuisine, you will play a crucial role in our kitchen's day-to-day operations. You will work closely with the Head Chef to ensure the consistency and excellence of our menu offerings. The ideal candidate is not only a skilled and creative chef but also possesses strong leadership qualities to manage and inspire the kitchen staff.

Key Responsibilities:

Menu Development:

Collaborate with the Head Chef to create and refine the restaurant's Indian menu.

Introduce innovative and authentic dishes while maintaining a balance between tradition and modern culinary trends.

Kitchen Management:

Oversee daily kitchen activities to ensure a smooth and efficient workflow.

Monitor food quality, presentation, and adherence to recipes and standards.

Staff Supervision:

Provide leadership and guidance to kitchen staff, fostering a positive and collaborative work environment.

Conduct training sessions to enhance the team's skills in Indian cooking techniques and flavors.

Quality Control:

Maintain high standards of food quality, taste, and presentation.

Conduct regular tastings and inspections to ensure consistency.

Inventory Management:

Manage inventory levels of ingredients, spices, and other kitchen supplies.

Collaborate with the procurement team to ensure timely and cost-effective sourcing.

Hygiene and Safety:

Enforce strict adherence to hygiene and safety standards.

Conduct regular kitchen inspections to identify and address potential hazards.

Collaboration:

Coordinate with other departments, including front-of-house staff, to ensure seamless communication and customer satisfaction.

Collaborate with the management team on special events, promotions, and catering opportunities.

Qualifications:

Proven experience as a Sous Chef or Senior Chef de Partie in an Indian restaurant.

In-depth knowledge of Indian culinary techniques, spices, and regional variations.

Strong leadership and communication skills.

Creativity and ability to contribute to menu development.

Excellent time management and organizational abilities.

Knowledge of hygiene and safety regulations.

Our client - a prestigious luxury watch brand is hiring for a Hospitality Manager, this role will oversee and elevate the guest experience to match the excellence of their brand. They are seeking an experienced and passionate individual with a background in hospitality management, a keen eye for detail, and a dedication to providing unparalleled service.

Key Responsibilities:

• Manage and coordinate all aspects of hospitality services within the brand, ensuring the highest level of service delivery.

• Develop and implement strategies to enhance the overall guest experience, maintaining brand standards and fostering loyalty.

• Oversee the day-to-day operations of the hospitality team, including scheduling, training, and performance management.

• Collaborate with various departments to ensure seamless integration of hospitality services with other brand initiatives and events.

• Monitor guest feedback and satisfaction levels, implementing improvements and addressing concerns as necessary.

• Manage budgets and expenses related to hospitality operations, optimizing resources while delivering exceptional service.

Qualifications:

• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.

• Proven experience in a hospitality management role within the hospitality/tourism industry

• Exceptional interpersonal and communication skills, with the ability to interact effectively with guests, team members, and stakeholders at all levels.

• Strong leadership abilities with a demonstrated track record of motivating and inspiring teams to deliver exceptional service.

If you are passionate about hospitality and dedicated to delivering exceptional service in a luxury environment, we invite you to apply for the Hospitality Manager position by clicking 'Apply Now' or submit your CV to amanda.chan@morganphilips.com

Referrals are welcome too!

Our Client

Our client is a Market leader in the Hospitality Industry in Singapore and they are now seeking an experienced Legal Counsel to join their team in Singapore.

The Role

• Providing legal services and and conducting legal and compliance risk assessment
• Draft, review, negotiate and advise department team, business partners and service provider on contracts in accordance to the company's standards and policies, including ensuring statutory compliance with relevant company law
• Obtain and evaluate legal advice and counsel from local attorneys who are experts in hotel development and management contract issues when needed

To Qualify

• Candidate must possess at least a Bachelor's Degree, Post Graduate Diploma, Professional Degree, Law or equivalent
• At least 3-5 year(s) of working experience in the related field is required for this position.
• Preferably Managers specializing in Law/Legal Services or equivalent.
• Full-Time position(s) available.

If you're interested in this role, click 'apply now'

If this job isn't quite right for you but you are looking for a new position, please contact us @ + 6645 4540 / hsingh@sg.drakeintl.com for a confidential discussion on your career.

License No: 11C3510 / EA Reg ID: R1658237

JOB PURPOSE: The Supervisor is responsible for supporting the management of the F&B operations and ensuring business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES: Responsibilities include creating and upholding a positive culture, with genuine service and operational excellence through effective systems and a motivating work environment.

1. Supervising day-to-day operations for the F&B department including the restaurant, In-Room Dining & Mini-bar as appointed, ensuring quality standards.

2. Ensure daily floorplans, task & station assignments are properly planned & inspected. Understand all employee positions sufficiently to perform duties in employee’s absence.

3. Schedule, input & ensure accurate stock count for managing purchases ranging from equipment to F&B, according to budget/ par levels, managed according to business levels.

4. Ensure sufficient staffing levels are maintained, with training & development planned, implemented & monitored for junior team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.

5. Assist with the creation and constantly monitor that standard operating procedures are being upheld and improved upon for further effectiveness.

6. Support the review and implement action plans according to reports covering matters ranging from HR, Sales, Finance and guest feedback which must be obtained regularly.

7. Ensure all team members have proficient product & service knowledge along with guest details for smooth operations. Operational and guest challenges must be investigated, resolved & reported to Manager on Duty appropriately and in a timely manner.

8. Assist with administrative duties such as rostering considering productivity as required.

9. Schedule & arrange necessary maintenance, cleanliness & deep cleaning for the venue.

10. Ensure venue adherence to all relevant licensing laws, hygiene & safety guidelines, as well as the team’s adherence to company policies at all times.

11. Any other duties as assigned.

KNOWLEDGE / QUALIFICATIONS: 1. Minimum tertiary education with 4 years experience in the food & beverage or related professional area or 2 year degree from an accredited university in hospitality related major. Minimum 2 years of supervisory experience.

SKILLS:

1. Good leadership, organizational, communication & interpersonal skills, written & conversational English. Outlook & MS Office savvy, good knowledge on wines, spirits, cocktail & barista-skilled preferred.

2. Reliable, attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision

Responsibilities

• To be able to work with the Project Team in project management and design issues;
• Ensures project design intent and objectives are executed;
• Supports project teams in design, documentation and presentation of project;
• Manages contractual issues together with Contracts department;
• Ensures drawings comply to authorities requirements;
• Controls and manages issuances of changes and documents to ensure consistent quality;
• Contribute to the Organization operational and management system;
• Responsible for the overall planning, implementation and completion of projects within specified cost, time and quality;
• Maintains compliance with the relevant regulatory and legislative requirements at all times;
• Plays an active role in contributing to the organisation’s continuous improvement initiatives;
• To conduct technical meetings with the Client, Consultants and Contractor for on-site issues and progress;

Requirements

• Degree / Diploma in Interior Design or equivalent;
• Minimum 8 - 10 years relevant experience in Hospitality.
• Possesses strong communication and interpersonal skills to engage and manage various stakeholders;
• Resourceful and has excellent planning and time management skills;
• Proactive and detail-oriented;
• Able to work under pressure and manage multiple projects;
• Required to go on-site occasionally.

Job Responsibilities including, but not limited to:

*Reporting to the Director of Operations and or his assigned personnel working towards the restaurant’s annual operating budget.

*You will be in charge of events/sales cold calls: corporate/internal events and following through via email confirmation to meet customers' expectations. In-charge of all in-house reservation systems: checking and replying of all emails; including upcoming reservations/updating/blocking room status for private events including sending of events proposal etc .

* Take charge for the Table DB reservation systems, events enquiries via phone, email or walk-in guest for viewing of private rooms etc.

*You must, at all times, work together as a team with other fellow colleagues, managing the restaurant operations during corporate/events meal periods to ensure that company standards and steps of service are met through all guests' interactions.

*For event operations: ensuring that checklists, requisitions and proper opening and closing functions are being completed for each event.

*Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information and always check with superior whenever having doubts ( no second guesses).

*Ensuring that all steps of services as outlined in training materials, verbally or hard copies issued by the GM are being followed thru.

*Interact positively with customers, promoting restaurant/company and services.

*To follow through for invoice billing after each event.

*Assisting in planning and setting up for special events, corporate dining etc.

*To ensure that risk management plans and workplace safety plans are always in place at all times.

*Coordinate with the manager/marketing team in organizing meetings and special events as requested.

*As a GRO, you are responsible for greeting guests and serving the needs of guests who patron our restaurant.

*Responsible for organizing and maintaining order within the restaurant reservations area, including the logging of bookings and enquiries. Specifically, you will be responsible for performing the following tasks to the highest standards:

* Plan and coordinate all promotional activities targeting clients/ schedule activities for guests.

*Assisting GM, working towards the same goal for accountability in planning strategies to ensure that the company business plan is delivered.

Demonstrate a good knowledge of the restaurant menus and wine lists and readiness to answer any enquiries from the guest.

*Always ensure and maintain consistency of product quality presentation as set by company and manager.

*To achieve sales targets by upselling beverages/food items and maintaining customer satisfaction.

*Ensures to compliance with regulatory compliance for hygiene; health, food safety , risk management and working in a safe environment for all employees and during deliveries.

*Performs additional responsibilities, although not detailed, as requested by the general manager/and or his assigned personnel at all times.

Requirements:

*Meticulous, with an eye for detail.

*Able to liaise and coordinate effectively with different departmens with the company, and with external stakeholders.

*Ability to work under tight deadlines and to work independently.

Solutions-oriented, results driven and problem-solver.

Please send resume to : Dorothy.chua@dhm.com.sg (Please contact 97333729 for a chat)

*key responsibilities include, but are not limited to ( reporting directly to restaurant Executive Chef) .

*Oversees the production of desserts, pastries, sweets, breads, ice creams, toppings and fillings for the entire DHM group of restaurants and also for outside catering.

*He is the expert in creation, execution, presentation of pastries and desserts including monthly/festive menus development.

*Maintaining the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions.

*Overseeing the entire DHM group of pastry kitchen members such as providing coaching and training.

*Decorating the pastries and desserts and making them attractive.

*Preparing pastries and desserts for monthly/festive seasons including client demonstration.

*Ensuring proper discipline in the entire pastry section under the DHM group including outside catering.

* Maintain a lean and orderly cooking station, expert on health and safety standards of hygiene and cleanliness. At all times to bear in mind for “Risk Management Plan and abide by the Food Safety Management System.

*Ability to manage time effectively, expert communication skills and high stamina level.

REQUIREMENTS:

*Responsible and take ownership.

*Proven experience as Pastry Chef, baker or relevant role.

*Great attention to detail and creativity.

*Organizing and leadership skills.

* In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.

Send your resume to :dorothy.chua@dhm.com.sg (only short-listed local/PR candidates will be notified, may contact 97333729 for a career chat)

Responsibilities include, but are not limited to:

*Assist in daily restaurant operations and bar.

*Prepare drinks for customers following the beverage recipes set by the management.

*Maintenance the cleanliness of the bar area at all times.

*Have a good knowledge and understanding of all beverage items in the menu and their recipes. To update oneself with menu changes, both food and beverage items and pricing.

*Welcoming customers, reading and listening to people to determine beverages. Be observant, detail-oriented, and courteous while ensuring customers have a great time.

*Planning drink menus and informing customers about new beverages and specials by upselling. Responsible for developing new cocktail recipes.

*Checking identification to ensure customers are the legal age to purchase alcohol.

*Prepare and ensure all bar mise en place is sufficient for daily operations.

*Follow procedures for opening/closing of daily operations.

*Follow all policies set by the restaurant manager in the areas of: food safety, quality standard, workplace safety, security and hygiene.

*Assist in monthly inventory.

*Perform all other ad hoc duties as assigned by manager and management for the profitability of the restaurant.

Please contact 97333729 for a career pathway chat or send cv to : dorothy.chua@dhm.com.sg

Your Responsibilities include, but are not limited to:

● Reporting directly to the Director of Catering and Events, you will take the lead in overseeing the Marketing Department.

● Execute all digital marketing campaigns according to the DHM Marketing roadmap, including SEO/SEM, social media, and display advertising campaigns.

● In charge of planning and executing end-to-end marketing for DHM brands (all restaurants and Outside Catering).

● You will work on the company’s further improvement and development while working closely with our CEO and Director of Catering and Events.

● Produce marketing forecasting, budget management and P&L statement analysis

● Implementation of marketing strategies and programs across various channels: sponsorships, joint collaborations with external partnerships to execute promotions or campaigns etc

● Assist in media and PR activation (Food tasting).

● Develop press materials, including but not limited to, drafting press releases and fact sheets.

● Manage media relations, identifying editorial opportunities and building relationships with key media to secure press coverage.

● Oversee photo shoots and liaising with third party suppliers and vendors for production of collaterals.

● Identify weaknesses in existing marketing campaigns and develop pragmatic solutions within budgetary constraints.

● Identify trends and insights and work towards the consumer trends shaping the future of today.

● Maintain our social media presence based on the editorial

● Keep abreast of primary competitor’s marketing activities, including advertising strategies, brand positioning, key sponsorship deals and events.

● You will manage and control all marketing functions of the group. Your role will involve high level management across several locations, strategy development and implementation, and supervision over marketing collateral.

● Ad-hoc assisting in database/email campaigns management is a must.

Requirements:

**At least 3 years of working experience in related fields is required for this position.

*Diploma holder or an equivalent education and experience in hospitality or hotel sales and marketing setting.

*Excellent command of English with strong writing flair.

*Excellent knowledge of the F&B industry in the Singapore market.

*Develop, implement, monitor, and review global marketing strategy to improve brand positioning and annual plans to meet organizational objectives.

*Strong knowledge in traditional, digital, social media/relationship marketing tools.

*Creative, resourceful, meticulous, and able to work independently and multitask.

*Able to priorities work within tight deadlines

*Graphic design skills strongly preferred (use of Adobe Illustrator preferred.

Do you think you fit the bill?
Send in your resume to: dorothy.chua@dhm.com.sg (only short-listed candidates will be notified)

Reporting to the RM (restaurant manager) and or his assigned personnel, workign towards the restaruant's annual operating budget. Responsibilities include, but are not limited to:

*Coordinate daily front of the house operations including bar related job scopes; in charge for making beverages, daily chores; setting of table cutleries, folding of napkins, washing, cleaning etc

*Telephone Etiquette: as in accordance with manager's SOP.

*Always ensure and maintain consistency of product quality presentation as set by company and manager.

*To achieve sales targets by upselling beverages /food items and maintaining customer satisfaction.

*Ensures compliance with regulatory compliance for hygiene; health, food safety , risk management and working in a safe environment for all employees and during deliveries.

*Assisting RM working towards the same goal for accountability in planning strategies to ensure that the company business plan is delivered.

*Manage inventory which includes ordering, receiving and stock taking (FSMS-monitoring forms are duly filled daily).

*Ensures proper food handling, sanitation and infection control procedures at all times.

*Always deliver the company brand promise and provide exceptional customer service at all times.

*Must have good knowledge of the restaurant/bar menu and their recipes.

*Performs additional responsibilities, although not detailed, as requested by the restaurant manager/and or his assigned personnel at all times.

Requirements:

*Committed to delivering high levels of customer service and providing go-the extra-mile service.

*Ability to work under pressure in a fast-face environment

Contact: 97333729 for a career pathway chat

Send CV: myfuture@dhm.com.sg

We are recruiting for a leading real estate name listed on the mainboard of Stock Exchange of Singapore. They are a well-established hospitality business which owns and/or operates serviced apartments and hotels in over 60 cities and 18 countries across Asia, Australia, Europe, the Middle East and Africa.

Reporting to the VP, Asset Management, you will primarily be involved in asset planning, annual budget and business plan reviews, Asset Enhancement Initiatives (AEIs) and valuations.

Job Description

• Working with individual property teams and respective Team leads to develop strategies for each asset assigned to optimize profitability and cash flows.
• Carry out monthly owner’s meetings with the property teams in assigned assets.
• Identifying key opportunities for each asset and preparing an action plan for implementation with the property team.
• Reviewing monthly management reports and financial statements.
• Identifying potential AEIs and working on ROI analyses, designer and consultants selection, submission for relevant internal approvals to management of the works to be completed on-time and within budget.
• Reviewing and analyse Annual Operating & CapEx Budgets and submission for relevant approvals.
• Carry out annual valuation exercise for portfolio, including but not limiting to conducting RFP and managing the valuation process.
• Preparing monthly and quarterly reports for the assigned properties covering asset performance, market outlook, major drivers of past and future performance as well as major CapEx.
• Liaise with auditors and other external professional advisors on matters pertaining to the assets.
• Preparing papers to obtain approvals for all major AEIs, Annual Operating & CapEx Budgets and major decisions affecting assigned assets.
• Assist or lead in any other projects as required from time to time

Key Qualification

• A good degree in Real Estate, Hospitality or Finance, additional qualifications like an MBA or CFA will be favorably considered.
• 6 years of experience in an Asset Management / Hospitality role.
• Excellent written and oral communications.
• Structured, methodical and with experience delivering concise, professional and relevant papers.
• Experience conducting feasibility studies and ROCE analyses.

All applications will be treated in the strictest confidence. Personal data provided will be used for recruitment purposes only.

Please apply with your CV in word document format. We regret to inform that only shortlisted candidates will be notified. For other positions related to real estate, please go to https://careers.tri-cap.com.sg/.

EA Licence: 17C8777

​EA Personnel: R1109270

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Take and schedule reservations.
• Greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences.
• Ensure guests’ requests are not delayed during the operations of in the Restaurant.
• Record and report all guests’ complaints to the Restaurant Manger immediately.
• Ensure team briefings are carried out before each service period.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Ensure that the Waiters and Waitresses in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in Implementing and developing of training programs.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment

Benefit:

• 5 day work week

Cenzo is one of four exciting restaurants under CA Concepts: Cenzo, Kulto, Kilo Kitchen, and Barrio by Kulto. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Take and schedule reservations.
• Greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences.
• Ensure guests’ requests are not delayed during the operations of in the Restaurant.
• Record and report all guests’ complaints to the Restaurant Manger immediately.
• Ensure team briefings are carried out before each service period.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Ensure that the Waiters and Waitresses in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in Implementing and developing of training programs.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Some duties include but are not limited to:

• Assisting the Restaurant Manager in implementing and developing of training programs.
• Take and schedule reservations, greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.

Benefit:

• 5 Day Work Week