Total 58 Junior Executive business management project planning job vacancies in F&B / Tourism / Hospitality category in Singapore

Estimating Assistant & Internal Project Administrator
Furnx (Brisbane)


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         Are you Ready to Take the Next Step in Your Career?
         Work within a well-established , thriving business
         Dynamic growing business that appreciates their staff
About the Business:
Furnx are one of the leading commercial office furniture wholesalers throughout Australia. With warehouse distribution sites across Brisbane, Sydney, Melbourne, Adelaide and Perth, they are positioned to provide rapid response times to their customers and are 100% committed to their fast turnaround promise.
As a rapidly growing independent Australian company, Furnx maintains an agile, no frills ethos where EVERYONE rolls up their sleeves and gets the job done.
As a wholesale only supplier they offer a fully stocked product range to their network of retail customers. Furnx also provides a design,
... Click here to view more detail / apply for Estimating Assistant & Internal Project Administrator

We’re looking for an organised and collaborative Jnr Sous chef to join our team at El Castillo, our Tapa’s restaurant in the Market Place, Bishop Auckland. Your passion for great Spanish food and wonderful dining experiences will be felt by your kitchen team and customers alike.
You’ll deliver excellent food safety as well as quality and creativity - and you’ll build sustainability by continuously developing the capability of your kitchen colleagues in these areas too. Your role will be made all the more stimulating by drawing inspiration from the stories, themes and characteristics that run through the buildings, landscapes and collections we celebrate.
This is a fantastic opportunity to work within a growing team to thrive whatever the shift throws at them. As a key member of the venue, you’ll collaborate with food and beverage colleagues and Hospitality manager in the delivery of exceptional hospitality; making you a part of an organisation dedicated to the regeneration, conservation and celebration of Bishop Auckland. This will be achieved by maintaining a safe, happy creative workplace founded in professionalism and strong team ethic.
We recognise that a good Junior Sous chef is a key ingredient to our success and for that we offer 30 days annual leave per annum. You will be working 40 hours per week on a variable shift pattern to be agreed with your colleagues.
Context

Supervisory responsibility Kitchen team members working alongside, including agency staff where necessary.
Line management responsibility None.
Financial responsibility No budgetary responsibility. Drives profit by contributing to the development of appropriate menus with strong profit margin products, and minimising wastage.
Area of impact Own kitchen, and any kitchens working in as part of a group food task / project.
Menu responsibility Collaborates with head chef to develop overall food proposition.
Undertakes any necessary mentoring, training and coaching to develop seasonal menus and specials.
Undertakes any delegated menu development for specific pop-ups and events.

Key Responsibilities
The post-holder is responsible for the following key deliverables and accountabilities:

Food
• Work in a dynamic way to incorporate fresh produce from Auckland Castle and any other internal supplies.
• Continuously develop own capability within food standards and innovation, seeking mentoring, training and experience where necessary.
• Engage kitchen and front-of-house teams in new seasonal and one-off menus.
• Apply a high level of attention to detail with all aspects of food quality within time constraints. Continuously develop the capability and capacity of the full kitchen team to offer agreed standards of food and innovation.
Organisation
• Organise own time and those under supervision to support weekly dining plans.
• Undertake any delegated rota tasks
• Work to organisational food standards and contribute to planning and resourcing of kitchens.
• Monitor local stock levels and minimise wastage. Gather and share feedback on supply to help set future levels.
Kitchen operation
• Contribute to the development of kitchen cleaning schedules and organise daily duties.
• Ensure kitchen practices in the handling, storage and preparation of food and the cleanliness of facilities work to ensure a 5-star EHO rating.
• Follow procedures for completing relevant food safety and COSHH paperwork, directing others under supervision to do so too.
• Monitor kitchen areas and equipment, raising any issues as appropriate. Maintain equipment in line with training and procedures.
Administration
• Maintain, stock and record kitchen stores.
• Engage with and share details of menu items, recipes, allergens and presentation standards.
• Contribute to the costing plans for menus as required. Process kitchen information including wastage.
• Agree food preparation standards, engaging colleagues with them and updating where necessary.
Team
• Attend weekly operational meetings with front-of-house colleagues and brief kitchen colleagues as necessary.
• "Undertake all mandatory training and actively participate in own personal development plan to achieve expected standard. Provide feedback to line manager / supervisors on potential routes for own career development. Undertake any delegated training for kitchen colleagues.
• Agree own objectives. Gather and share feedback within the team to assess own and others' performance against objectives.
• Ensure that all kitchen team members wear appropriate uniform and are presented to the highest standards possible. Conduct own work with professionalism and respect for others.
Health & Safety
Be committed to good health and safety and access practice, ensuring familiarity and compliance with TAP policies, procedures and guidelines and the health and safety of visitors, staff, volunteers and contractors at all times.

Person Specification

Essential Desirable
Experience • At least three years’ experience in similar position
• Food safety level 2 • Working with on-site productive gardens
• A level 3 catering qualification
Skills • Good communication skills – articulate and approachable
• Role modelling excellent kitchen management
• Organised and able to organise others
• Ability to multitask in a high pressurised environment • Understanding of transporting food
• Knowledge of stock management and cost management
Personal attributes • Takes pride in team’s collective achievements
• Committed to a purpose beyond the food & drink experience (Auckland Project charitable aims)


    

Job Details

1. Manage daily food preparation and duties as assigned by the Head Chef.
2. Assist head chef by staying up to date with new products, recipes, and preparation methods.
3. Supervise high standards and consistent quality of product.
4. Manage team’s compliance with conditions of food hygiene policy.
5. Organize and inspire cleanliness and best practices in all work areas.

Qualifications

1. Advanced knowledge of menu composition, recipes, methods of production and presentation standards.
2. Advanced knowledge of standard procedure with regards to food preparation, receiving and storage.
3. Experience in maintenance of kitchen brigade chain of command.
4. Ease of use with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Awareness of daily production and operational needs.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

The role purpose
We’re looking for an organised and collaborative Jnr Sous chef to join our team at El Castillo, our Tapa’s restaurant in the Market Place, Bishop Auckland. Your passion for great Spanish food and wonderful dining experiences will be felt by your kitchen team and customers alike.
You’ll deliver excellent food safety as well as quality and creativity - and you’ll build sustainability by continuously developing the capability of your kitchen colleagues in these areas too. Your role will be made all the more stimulating by drawing inspiration from the stories, themes and characteristics that run through the buildings, landscapes and collections we celebrate.
This is a fantastic opportunity to work within a growing team to thrive whatever the shift throws at them. As a key member of the venue, you’ll collaborate with food and beverage colleagues and Hospitality manager in the delivery of exceptional hospitality; making you a part of an organisation dedicated to the regeneration, conservation and celebration of Bishop Auckland. This will be achieved by maintaining a safe, happy creative workplace founded in professionalism and strong team ethic.
We recognise that a good Junior Sous chef is a key ingredient to our success and for that we offer 30 days annual leave per annum. You will be working 40 hours per week on a variable shift pattern to be agreed with your colleagues.
Context

Supervisory responsibility Kitchen team members working alongside, including agency staff where necessary.
Line management responsibility None.
Financial responsibility No budgetary responsibility. Drives profit by contributing to the development of appropriate menus with strong profit margin products, and minimising wastage.
Area of impact Own kitchen, and any kitchens working in as part of a group food task / project.
Menu responsibility Collaborates with head chef to develop overall food proposition.
Undertakes any necessary mentoring, training and coaching to develop seasonal menus and specials.
Undertakes any delegated menu development for specific pop-ups and events.

Key Responsibilities
The post-holder is responsible for the following key deliverables and accountabilities:

Food
• Work in a dynamic way to incorporate fresh produce from Auckland Castle and any other internal supplies.
• Continuously develop own capability within food standards and innovation, seeking mentoring, training and experience where necessary.
• Engage kitchen and front-of-house teams in new seasonal and one-off menus.
• Apply a high level of attention to detail with all aspects of food quality within time constraints. Continuously develop the capability and capacity of the full kitchen team to offer agreed standards of food and innovation.
Organisation
• Organise own time and those under supervision to support weekly dining plans.
• Undertake any delegated rota tasks
• Work to organisational food standards and contribute to planning and resourcing of kitchens.
• Monitor local stock levels and minimise wastage. Gather and share feedback on supply to help set future levels.
Kitchen operation
• Contribute to the development of kitchen cleaning schedules and organise daily duties.
• Ensure kitchen practices in the handling, storage and preparation of food and the cleanliness of facilities work to ensure a 5-star EHO rating.
• Follow procedures for completing relevant food safety and COSHH paperwork, directing others under supervision to do so too.
• Monitor kitchen areas and equipment, raising any issues as appropriate. Maintain equipment in line with training and procedures.
Administration
• Maintain, stock and record kitchen stores.
• Engage with and share details of menu items, recipes, allergens and presentation standards.
• Contribute to the costing plans for menus as required. Process kitchen information including wastage.
• Agree food preparation standards, engaging colleagues with them and updating where necessary.
Team
• Attend weekly operational meetings with front-of-house colleagues and brief kitchen colleagues as necessary.
• "Undertake all mandatory training and actively participate in own personal development plan to achieve expected standard. Provide feedback to line manager / supervisors on potential routes for own career development. Undertake any delegated training for kitchen colleagues.
• Agree own objectives. Gather and share feedback within the team to assess own and others' performance against objectives.
• Ensure that all kitchen team members wear appropriate uniform and are presented to the highest standards possible. Conduct own work with professionalism and respect for others.
Health & Safety
Be committed to good health and safety and access practice, ensuring familiarity and compliance with TAP policies, procedures and guidelines and the health and safety of visitors, staff, volunteers and contractors at all times.

Person Specification

Essential Desirable
Experience • At least three years’ experience in similar position
• Food safety level 2 • Working with on-site productive gardens
• A level 3 catering qualification
Skills • Good communication skills – articulate and approachable
• Role modelling excellent kitchen management
• Organised and able to organise others
• Ability to multitask in a high pressurised environment • Understanding of transporting food
• Knowledge of stock management and cost management
Personal attributes • Takes pride in team’s collective achievements
• Committed to a purpose beyond the food & drink experience (Auckland Project charitable aims)

Join our dynamic culinary team at DHM, where we pride ourselves on delivering an exquisite dining experience. We are currently seeking a talented and passionate Junior/Sous Chef to elevate our kitchen operations, specializing in French cuisine.

**Key Responsibilities:**

- **Culinary Expertise:** Specialize in French/Mediterranean (preferred) and Western cuisines with a minimum of 3 years of experience in modern and creative culinary styles.

- **Culinary Passion:** Demonstrate a deep understanding of French food history, tradition, and culture.

- **Leadership:** Exhibit excellent leadership skills, leading by example, and taking ownership of the restaurant in the absence of the Head Chef.

- **High Volume Management:** Command and lead a high-volume kitchen while ensuring food safety qualifications are met.

- **Creative Flair:** Showcase personal flair and experimentation to alter familiar dishes and create innovative combinations.

- **Team Collaboration:** Work closely with the Head Chef and kitchen personnel to manage daily kitchen operations and outside catering.

- **Mise en Place Preparation:** Prepare and delegate mise en place as instructed, ensuring all ingredients are ready before cooking.

- **Staff Supervision:** Oversee junior kitchen staff, ensuring they have comprehensive knowledge of the menu and ingredients, especially allergens.

- **Stock Management:** Maintain proper stock levels for smooth daily operations, adhering to food handling and storage standards.

- **Quality Control:** Ensure consistency in food quality and presentation, following company recipes and portion controls.

- **Hygiene Standards:** for oneself and other colleagues, Uphold hygiene, food safety, and personal grooming standards, promoting a safe working environment.

**Requirements:**

- A commitment to maximizing profitability for the outlet.
- Curiosity and eagerness to learn new culinary trends, providing feedback for innovation.
- Ability to thrive under challenges and dedication to serving high-quality food.
- Initiative, self-starter mentality, and strong teamwork skills.
- Assist in monthly inventory management for the kitchen and outside catering.
- Monitor portion sizes and waste control to maintain profit margins.
- Perform additional duties as assigned by management, Head Chef or the Executive Chef.

Please send your resume to DOROTHY.CHUA@DHM.COM.SG

The TP ICAP Group is a world leading provider of market infrastructure.

Our purpose is to provide clients with access to global financial and commodities markets, improving price discovery, liquidity, and distribution of data, through responsible and innovative solutions.

Through our people and technology, we connect clients to superior liquidity and data solutions.

The Group is home to a stable of premium brands. Collectively, TP ICAP is the largest interdealer broker in the world by revenue, the number one Energy & Commodities broker in the world, the world’s leading provider of OTC data, and an award winning all-to-all trading platform.

The Group operates from more than 60 offices in 27 countries. We are 5,300 people strong. We work as one to achieve our vision of being the world’s most trusted, innovative, liquidity and data solutions specialist.

About PVM:

PVM is the world's leading broker of oil instruments, including over-the-counter broking of Swaps, Forwards, and Physical Crude Oil and Refined Products, together with exchange broking of WTI, Brent and Gasoil Futures contracts.

Our non-oil business covers broking of Physical and Financial Coal, and EU Carbon Allowances and Offsets.

We provide broking and high quality, value-added execution services for Swaps, Forwards, Physical Oil, Refined Petroleum Products, Futures Contracts and Renewables.

Role Responsibilities:

• Promote PVM as a company
• Maintain and develop existing client relationships and make contact with prospective new clients where appropriate
• Maintain an up to date knowledge of the products and markets in which you work; actively solicit feedback from industry participants through various means, including trade calls, surveys, industry events, trade shows and conferences
• Understand the desk’s business strategy and seek to identify new business opportunities relating to trends, future markets, products and clients
• On-board new clients following the correct process with the Client On-Boarding team
• Assess client needs and financial conditions to identify internal cross selling opportunities
• Understand pertinent regulation within the evolving regulatory landscape
• Support a risk and compliance aware culture and comply with group policies
• Exercise independent judgement and act with integrity, care, skill and diligence to avoid conflicts of interest and escalate issues as appropriate

Person Specification:

Client Focused

• Personable and engaging
• Communicates effectively and efficiently to internal and external stakeholders
• Build relationships and networks with both internally and externally wherever possible
• Demonstrates strong customer focus
• Demonstrate ability to work effectively with others
• Constructively handles disagreements to reach a resolution
• Ability to work with diverse groups/personalities

Innovative

• Open to innovative ideas/experiences and ability to create new ideas, approaches or insights
• Seeks opportunities for improvements
• Handles situations and problems with innovation and creativity

Dynamic & Competitive

• Demonstrates high levels of energy in seeking out and achieving new goals
• Goes that “extra mile”
• Is a self-starter
• Shows evidence of being comfortable working in fast paced or pressured environments
• Enjoys a challenge and is able to escalate
• Does not give up easily

Open & Communicative

• Adapts communication style to suit audience
• Projects personal credibility
• Interacts confidently without being overbearing
• Ability to work effectively in a high pressure environment
• Keeps emotions under control in difficult situations
• Handles criticism constructively

Professional Integrity

• Able to demonstrate honesty, integrity and professionalism
• Promotes loyalty to TP ICAP and its principles
• Works ethically and shows respect for both professional and company values

Effective

• Excellent attention to detail, highly organised with a proactive approach
• Strong analytical ability and problem solving skills

Knowledge & Understanding

• 1 - 2years working experience, ideally in a customer facing role
• Ability to converse fluently in Chinese is important due to the client group ; fluency in additional Asian languages such as Japanese or Korean is an advantage
• Some knowledge or understanding of Broking is an advantage
• Understands ideas and has a viewpoint on the markets and economy
• Willingness to engage with internal and external stakeholders outside of the immediate desk environment

Job Description

Familiar with the cooking of Chinese cuisine eg. Chinese or hot pot etc.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Commis Chef

• Attractive compensation for the right candidate.

We are a Penang Buffet/Ala Carte Restaurant that aims to serve quality, authentic Penang food. Looking for an individual with interest in cooking. No experience required, skills will be taught. Responsibilities include cutting vegetables, prepping ingredients for the kitchen and plating. Meals are all provided for.

Weekday rate: $11/hr

Weekend rate: $14/hr

Location: Suntec City

Interested applicants are invited to apply directly at the NUS Career Portal

Your application will be processed only if you apply via NUS Career Portal

We regret that only shortlisted candidates will be notified.

Job Description

The Management Assistant Officer will be primarily responsible for assisting in the administration of the scholarships and bursaries offered at NUS College. The job scope includes evaluating applications, coordinating selection committees, and ensuring effective communication with students on the award and disbursement of scholarships and bursaries. The ideal candidate will have an excellent attention to details, a strong understanding of financial aid processes, and superb organisational skills.

Duties and Responsibilities

• Programme Management: Assist in the entire lifecycle of scholarships and bursaries, from application to disbursement, ensuring compliance with institutional policies and funding requirements.
• Application Processing: Review and assess scholarship and bursary applications, ensuring accurate and timely evaluation in accordance with established criteria.
• Committee Coordination: Organise and facilitate selection committees, guiding evaluation processes and ensuring transparent decision-making.
• Communication and Outreach: Publicise scholarship and bursary opportunities to current students through internal communication platforms.
• Advising Students: Provide guidance to students regarding scholarship and bursary options, eligibility criteria, and application processes; assist with resolving any issues or inquiries.
• Data Management: Maintain accurate records of applications, awards, and disbursements; maintain strict confidentiality of information on hand; generate reports for internal stakeholders and funding bodies.
• Collaboration: Work closely with the NUSC Development team to provide information for the purpose of donor engagement.
• Facilities Management: Respond to and assist with booking requests received and submit bookings of facilities overseen by the Student Life team via the Facility Booking System.
• Other Duties: Assist/back-up other Student Life team members administratively.

Qualifications

• Polytechnic Diploma or equivalent preferred, with at least 3 to 5 years of working experience.
• Meticulous, analytical, organised, resourceful, independent and enjoy challenges.
• Comfortable dealing with numbers
• Proficient in Microsoft Office applications, particularly in Microsoft Excel.
• Excellent interpersonal and communication skills, both written and verbal.
• Mature and adaptive and able to interact well with all levels of stakeholders.
• Must be a team player with the ability to build a collaborative working relationship with people at all levels.
• IT savvy and must be receptive to learning new systems and processes.
• Experience in the administration of scholarships, financial aid administration, or higher education is not required but preferred.

The role purpose
We’re looking for an organised and collaborative Jnr Sous chef to join our team at El Castillo, our Tapa’s restaurant in the Market Place, Bishop Auckland. Your passion for great Spanish food and wonderful dining experiences will be felt by your kitchen team and customers alike.
You’ll deliver excellent food safety as well as quality and creativity - and you’ll build sustainability by continuously developing the capability of your kitchen colleagues in these areas too. Your role will be made all the more stimulating by drawing inspiration from the stories, themes and characteristics that run through the buildings, landscapes and collections we celebrate.
This is a fantastic opportunity to work within a growing team to thrive whatever the shift throws at them. As a key member of the venue, you’ll collaborate with food and beverage colleagues and Hospitality manager in the delivery of exceptional hospitality; making you a part of an organisation dedicated to the regeneration, conservation and celebration of Bishop Auckland. This will be achieved by maintaining a safe, happy creative workplace founded in professionalism and strong team ethic.
We recognise that a good Junior Sous chef is a key ingredient to our success and for that we offer 30 days annual leave per annum. You will be working 40 hours per week on a variable shift pattern to be agreed with your colleagues.
Context

Supervisory responsibility Kitchen team members working alongside, including agency staff where necessary.
Line management responsibility None.
Financial responsibility No budgetary responsibility. Drives profit by contributing to the development of appropriate menus with strong profit margin products, and minimising wastage.
Area of impact Own kitchen, and any kitchens working in as part of a group food task / project.
Menu responsibility Collaborates with head chef to develop overall food proposition.
Undertakes any necessary mentoring, training and coaching to develop seasonal menus and specials.
Undertakes any delegated menu development for specific pop-ups and events.

Key Responsibilities
The post-holder is responsible for the following key deliverables and accountabilities:

Food
• Work in a dynamic way to incorporate fresh produce from Auckland Castle and any other internal supplies.
• Continuously develop own capability within food standards and innovation, seeking mentoring, training and experience where necessary.
• Engage kitchen and front-of-house teams in new seasonal and one-off menus.
• Apply a high level of attention to detail with all aspects of food quality within time constraints. Continuously develop the capability and capacity of the full kitchen team to offer agreed standards of food and innovation.
Organisation
• Organise own time and those under supervision to support weekly dining plans.
• Undertake any delegated rota tasks
• Work to organisational food standards and contribute to planning and resourcing of kitchens.
• Monitor local stock levels and minimise wastage. Gather and share feedback on supply to help set future levels.
Kitchen operation
• Contribute to the development of kitchen cleaning schedules and organise daily duties.
• Ensure kitchen practices in the handling, storage and preparation of food and the cleanliness of facilities work to ensure a 5-star EHO rating.
• Follow procedures for completing relevant food safety and COSHH paperwork, directing others under supervision to do so too.
• Monitor kitchen areas and equipment, raising any issues as appropriate. Maintain equipment in line with training and procedures.
Administration
• Maintain, stock and record kitchen stores.
• Engage with and share details of menu items, recipes, allergens and presentation standards.
• Contribute to the costing plans for menus as required. Process kitchen information including wastage.
• Agree food preparation standards, engaging colleagues with them and updating where necessary.
Team
• Attend weekly operational meetings with front-of-house colleagues and brief kitchen colleagues as necessary.
• "Undertake all mandatory training and actively participate in own personal development plan to achieve expected standard. Provide feedback to line manager / supervisors on potential routes for own career development. Undertake any delegated training for kitchen colleagues.
• Agree own objectives. Gather and share feedback within the team to assess own and others' performance against objectives.
• Ensure that all kitchen team members wear appropriate uniform and are presented to the highest standards possible. Conduct own work with professionalism and respect for others.
Health & Safety
Be committed to good health and safety and access practice, ensuring familiarity and compliance with TAP policies, procedures and guidelines and the health and safety of visitors, staff, volunteers and contractors at all times.

Person Specification

Essential Desirable
Experience • At least three years’ experience in similar position
• Food safety level 2 • Working with on-site productive gardens
• A level 3 catering qualification
Skills • Good communication skills – articulate and approachable
• Role modelling excellent kitchen management
• Organised and able to organise others
• Ability to multitask in a high pressurised environment • Understanding of transporting food
• Knowledge of stock management and cost management
Personal attributes • Takes pride in team’s collective achievements
• Committed to a purpose beyond the food & drink experience (Auckland Project charitable aims)

Junior Sous Chef / Management Trainee (Kitchen)

Salary: $2,600 - $3,000

Job Responsibilities:

· Responsible for the daily food preparations and duties assigned to meet the set standard and qualities.

· Key responsibilities such as to work according to the menu specifications.

· Prepare the daily mise-en-place and food productions.

· Keep up to date with the new products and recipes.

· Practice cleanliness, wastage, and cost control well.

· Any other ad-hoc duties as assigned.

Job Requirements:

· Minimum culinary certificate and above

· Beginners are welcome

· Good communications

· Passionate in cooking

· Keen to learn and positive attitude

· Be punctual and well disciplined

· Full of energetic & spirit

· Able to work on weekend & PH and working hours may vary in accordance to opening hours

· Weekly rotation

We have a fantastic new vacancy for a Food and Beverage Assistant - various hours at The Courtayrd by Marriott - Luton Airport

Job Description:

As the Food and Beverage Assistant, you will play a pivotal role in delivering the highest quality of service and providing an exceptional experience for our guests.

Responsibilities:


Guest Engagement: As the face of our hotel, you will greet each guest with a welcoming smile and positively promote our brand and outstanding service. Anticipating every guests needs and wants, you will go above and beyond and take pride in making every guests experience exceptional throughout the bar, restaurant and meeting areas.
Collaberation: You'll collaborate closely with various inhouse teams, including kitchen, reception, and reservations, to ensure seamless guest experiences. Your excellent teamwork skills will foster a harmonious work environment, where everyone works together to create an exceptional stay for our guests.
Compliance: In line with legislation and the hotels policies and procedures, you will understand, implement and deliver the highest standards of legal compliance regarding to food safety, food hygiene and food allergens. Limiting possible cross contamination and risk to our staff and guests catering to all cuisine needs and wants.


Requirements


Have a postive "can do" attitude.
A passion for delivering exceptional guest service with a friendly and approachable demeanour.
Strong organizational skills and the ability to multitask in a fast-paced environment.
Flexibility to work varying shifts, including weekends and holidays, as our hotel operates 24/7.
Excellent communication skills in English, both verbal and written. Additional language proficiency is a bonus.


Perks and Benefits:


Competitive salary and opportunities for career growth within Lighthouse Hotel management family.
Enhanced benefits for all employees – including 24/7 access to an online GP
Extensive training and development programs to enhance your skills and knowledge.
Employee / Friend & Family discounts on hotel stays and dining.
Vibrant and inclusive work environment with a diverse team.
Employee recognition programs to celebrate your achievements.
Uniform and Meals provided on duty
Death in Service benefit for contracted employees
And many more great benefits!


Join our team and immerse yourself in a world of unparalleled hospitality and excitement. Be part of an extraordinary journey where you'll shape memories and create experiences that will last a lifetime. Apply now and become a key player in our magnificent hotel's success story!

The Lighthouse Hotel Management is an equal opportunity employer and encourages applications from candidates of all backgrounds.

Junior Sous Chef

As a Junior Sous Chef, you will assist the Sous Chef in managing the kitchen operations and ensuring the highest quality of food preparation and presentation. You will play a key role in maintaining a smooth workflow, training and supervising culinary staff, and ensuring adherence to food safety and sanitation standards. Your creativity, attention to detail, and ability to work well under pressure will contribute to the success of the kitchen team.

Responsibilities:

1. Assist in the preparation and cooking of menu items according to recipes and quality standards.
2. Supervise and train culinary staff, ensuring they follow proper cooking techniques and sanitation procedures.
3. Maintain inventory levels and assist in ordering and receiving food supplies.
4. Monitor food production to ensure consistency, quality, and presentation.
5. Collaborate with the culinary team to create and implement new menu items and daily specials.
6. Ensure proper storage and rotation of food products to minimize waste and spoilage.
7. Assist in maintaining a clean and organized kitchen, following health and safety guidelines.
8. Help with the coordination of kitchen operations during peak times and special events.
9. Stay updated with industry trends and new cooking techniques, sharing knowledge with the team.

Job Requirement

1. Proven experience as a Line Cook or in a similar role, preferably in a high-volume kitchen.
2. Strong knowledge of food preparation techniques, cooking methods, and kitchen equipment.
3. Familiarity with food safety and sanitation regulations.
4. Ability to work well in a fast-paced environment and handle multiple tasks simultaneously.
5. Excellent organizational and time management skills.
6. Effective communication and leadership abilities.
7. Creativity and passion for culinary arts.
8. Flexibility to work shifts.

Job Details

1. Manage daily food preparation and duties as assigned by the Head Chef.
2. Assist head chef by staying up to date with new products, recipes, and preparation methods.
3. Supervise high standards and consistent quality of product.
4. Manage team’s compliance with conditions of food hygiene policy.
5. Organize and inspire cleanliness and best practices in all work areas.

Qualifications

1. Advanced knowledge of menu composition, recipes, methods of production and presentation standards.
2. Advanced knowledge of standard procedure with regards to food preparation, receiving and storage.
3. Experience in maintenance of kitchen brigade chain of command.
4. Ease of use with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Awareness of daily production and operational needs.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

Job Description:

Cookery Room / Kitchen Main Duties

(a) Assist in placing order for food and ingredients.

(b) Assist in receiving and storing food supplies in both kitchens.

(c) Assist in preparation of ingredients prior to the start of the practical lessons.

(d) Mop and clean the floors of both kitchens daily to remove oily/greasy stains.

(e) Assist in the setting up and sorting of kitchen equipment and utensils.

(f) Assist in maintenance of perishable food supplies and items with expiration dates.

(g) General maintenance of cleanliness for both kitchens and to prevent accumulation of dust.

(h) Cleaning the refrigerators in both kitchens periodically

(i) Wash, dry and keep kitchen equipment and utensils used by teachers for lesson demonstration to students.

(j) Stow away crockeries and utensils previously left to dry.

(k) Cleaning of sink and window ledges, storage shelves and cupboards periodically.

(l) Tidying up the kitchen floors, sinks and centre tables after each practical lesson.

(m) Machine wash, dry, fold and neatly store dish cloths and tea towels used during practical lessons.

(n) Final check that safety valves are turned/switched back to neutral positions at the end of the day.

(o) Maintain neatness of utensils in shelves, cupboards, cabinets and drawers.

Cookery Room / Kitchen Stock-Check Duties

• Replace broken glassware from stock and be responsible for all equipment used in the teaching of

Food & Consumer Education (FCE) / Food & Nutrition Science (NFS) lessons.

• Keep a stock-book and breakage record to indicate necessary item replacement.

• Prepare an inventory stock-list annually for the annual stock-take exercise.

Operations Support Duties

- To assist in cleaning special rooms and cabinets/cupboards and shelves and instruments/equipment or apparatus as and when required by the Operations Manager

- To work as a team with other Operations Support Officers in the school in logistics when necessary/required

- To help with emergency duties in movement of resources and simple logistics as and when necessary/required by the school.

The Candidate is also expected to perform any other duties as and when assigned by the School Management.

Working Arrangement:

Location: Ubi

Working Hours:

• Mondays to Fridays: 7:00am to 3:00pm, inclusive of 1 hour lunch break

• Service is not required on Saturdays, Sundays and gazetted public holidays

• Service is not required on designated school holidays and scheduled school holidays.

Contract Duration: 16 Dec 2024 - 15 Nov 2025

Job Requirements:

• Has one (1) year of work experience as a Kitchen / Cookery Room helper / assistant

EA License No.: 96C4864

Reg. No.: R22110485