Total 39 Director/C-Level F&B / Tourism / Hospitality job vacancies in d05 clementi new town hong leong garden pasir panjang

We are korean restaurant,looking for experience korean food chief cook, with traditional recipes setting up menus and preparing high-quality dishes.

Applicant should be able to delegate tasks to kitchen staffs to ensure meals are prepared in a timely manner. Also you should be familiar with sanitation regulations in accordance to Singapore Government standard.

"Chef Roll" is another name for a knife roll, the one thing that chefs take with them from job to job. Successful applicant will be short listed for interviews.

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook varieties of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling and etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability to divide responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook a variety of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook varieties of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling and etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Job Responsibilities:

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Able to cook vietnamese cuisine, snackes, spring roll, etc.

Job Requirements:

• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

To manage the complete F&B operations at Pullman & Novotel New Delhi Aerocity . As a director of Food & Beverage, behaves in an exemplary fashion, leads by example and is responsible for the overall Food & Beverage operation. He/she embodies the brand mindset, manages the team ensuring guest satisfaction with quality and high standards of service for customers and ultimately leads the operation to attain profitable results.

• Ensures guests are well looked after, from the moment they arrive to the time they leave.
• He/She ensures that all events run smoothly in accordance with the specifications validated by the Sales Manager / Meetings Manager and as per the client’s specifications.
•  Optimizes the Meeting offer by making proposals
•  Applies the brand's quality standards (SOP)
• Offers attentive service to guests, adapting to any constraints.
• Establishes good relations with guests, offering advice and fostering customer loyalty.
• Reviews inventories and manages stocks under his/her responsibility
• Increases revenue for the point of sale through additional sales techniques
• Is overall responsible for the financial performance of the events and banqueting areas.
• Prepares and analyses financial reports/results and implements corrective actions as necessary
• Manages the costs in accordance with the expense budgets and insures efforts to reduce costs and expenses without compromising on quality.
• Ensures strict adherence to Events and Banqueting Internal bill settlement policy, as per the company/hotel guidelines.
• Is the point of contact for all departments involved in setting up the event.
•  Boosts cross-departmental working methods thanks to his/her relational skills, adaptability and professionalism.
• Organizes the work for the team, including the need to multi-skill in employees for job requirements
• Optimizes the staffing as per the operations demands and if required assists other outlets requiring help & making provision for special events etc.
• Ensures information is properly passed on to the team (briefings and debriefings with the kitchen staff etc)
• Continuously takes initiatives to enhance and improve his/her team member’s product knowledge.
• Takes initiative to maintain and update repeat guest history and regularly communicates the same to the team members, during  briefings etc.
• Ensures prompt guest recognition on the basis of VIP list / repeat guests as per the guest history.
• Ensures the Events and Banqueting space is prepared to a high standard in order for conducting the guests' Event and ensures that all equipment is used correctly.
• Takes the global level of activity into account when managing the flow of guests and constantly checks the quality, speed and overall efficiency of the team/waiting staff.
• Ensures that the Back of the house service areas is maintained as per the hotel standards.
• Evolves working methods in line with brand philosophy
• Respects labor law, particularly when preparing work schedules
• Manages his/her team and is responsible for their talent development and organizes the training required for the same.
• Regularly conducts necessary tests for team members and takes necessary corrective actions.
• Integrates, trains and manages personnel and assists team members to  improve their skills and provides support for career development
• Ensures his/her staff are well presented (clothing, personal hygiene etc)

JOB DESCRIPTION:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

The Chief Cook is responsible for overseeing the kitchen's daily operations, ensuring the preparation of high-quality, authentic Indian vegetarian dishes. They lead the kitchen team by supervising food preparation, cooking, and plating, ensuring consistency in taste, presentation, and adherence to health and safety standards. The Chief Cook manages inventory, orders fresh ingredients, and controls food costs by minimizing waste. They collaborate with the restaurant manager to design menus, introduce seasonal or regional specialties, and accommodate dietary preferences. Additionally, the Chief Cook trains kitchen staff, enforces proper cooking techniques, and maintains a clean, organized kitchen. Strong culinary expertise in Indian vegetarian cuisine, leadership skills, and attention to detail are key to success in this role.

AEDAS is a leading global design practice dedicated to creative excellence and diversity in the built environment. We are a global platform for the most talented architects and designers, focused upon delivering locally-celebrated solutions for cities, communities and clients. Our global network of 11 offices forms a diverse staff base with skills across all sectors in architecture, interior design, building consultancy, master planning, landscape and urban design.

We are looking for a talented and experienced Hospitality Director to lead the business development and growth in projects and revenue of the Aedas Interiors studio as well as leading and mentoring the design team. As the Hospitality Director, you are responsible to bring work into the studio, marketing to win new work and maintain and develop client relationships. You will oversee the entire design process from conceptualization to execution, ensuring that all projects are completed on time, within budget, and to the highest standards of quality. You will lead, mentor and guide the design team to foster a culture of creativity and excellence and to grow and develop the team. You will be part of the senior management team in Aedas and is responsible for the growth and success of the company.

HOSPITALITY DIRECTOR, AEDAS INTERIORS

Responsibilities:

· Identify and pursue new business opportunities, including clients, markets, and partnerships

· Build and maintain strong relationships with existing and prospective clients, as well as with industry partners and stakeholders

· Lead the design team in the development and execution of all interior design projects

· Oversee project timelines, budgets, and quality control

· Work closely with Project Leads to understand client needs and requirements

· Oversee the Tender & RFP process, including proposal preparation, pricing strategy, and project team selection

· Provide leadership, mentorship, and guidance to the design team, fostering a culture of creativity and excellence

· Nurture & develop capabilities of the team

· Stay up-to-date with industry trends, emerging technologies, and new design practices to continuously improve the quality of our work

Requirements:

· Bachelor's or Master's degree in Interior Design or Architecture

· At least 15 years of experience in interior design, with a proven track record of successful project delivery in a multinational design firm (Hospitality)

· Proven track record in bringing in new projects/clients

· Excellent presentation, communication and interpersonal skills, with the ability to build and maintain relationships with clients and team members

· Strong leadership skills and the ability to manage a team effectively

· Proficient in AutoCAD, SketchUp, and other relevant design software and BIM

· A keen eye for design and a passion for creativity

Attributes:

· Excellent problem-solving skills and the ability to think creatively

· Strong presentation skills and the ability to communicate design concepts and market studio

· Highly skilled in managing and developing a team

· Detail-oriented with strong organizational and time management skills

· A dynamic personality and a willingness to take on new challenges

Job Responsibilities:

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Able to cook vietnamese cuisine, snackes, spring roll, etc.

Job Requirements:

• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

Experience in preparing Prata Dough Flipping & cooking.

Able to work Public Holidays.

Follow all guidelines for food hygiene and health and safety as per NEA guidelines.

monitoring stock take and stock rotation.

Take full responsibility for the cleaning of the kitchen and workspaces

Able to work under pressure

All food preparation procedures strictly adhere to Company’s standards and National food safety regulations

Assist in planning and creating menus, recipes and daily specials

Responsible for quality of food/ ingredients and inventory level, ensuring sufficient stock at all times.

Ensure workstation, including food presentation, quality, food hygiene, kitchen cleanliness and safety at all times

Other duties as and when assigned

Guide and assist trainees

Experience in preparing Prata Dough Flipping & cooking.

Able to work Public Holidays.

Follow all guidelines for food hygiene and health and safety as per NEA guidelines.

monitoring stock take and stock rotation.

Take full responsibility for the cleaning of the kitchen and workspaces

Able to work under pressure

All food preparation procedures strictly adhere to Company’s standards and National food safety regulations

Assist in planning and creating menus, recipes and daily specials

Responsible for quality of food/ ingredients and inventory level, ensuring sufficient stock at all times.

Ensure workstation, including food presentation, quality, food hygiene, kitchen cleanliness and safety at all times

Other duties as and when assigned

Guide and assist trainees

Job Description & Requirements

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability to divide responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook a variety of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook varieties of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling and etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures