Total 722 F&B / Tourism / Hospitality job vacancies in D02 Anson, Tanjong Pagar

Responsibilities include:

1. Maintain a team-oriented personality with strong people management skills;
2. Be actively involved in drinks menu development and maintaining updated and accurate costing of all drinks prepared and sold;
3. Oversee the organization of bar stock & ingredients; verifying all products are properly dated and organized for quality assurance;
4. Work closely with the company’s management on supply ordering, maintaining costs, floor efficiency & staffing;
5. Ensure all drinks preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
6. Actively respond to and handle guest problems and complaints;
7. Trains new employees on bar standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
8. Ensure proper purchasing, receiving and storage standards in the bar. Maintain high-quality levels of receiving, storage, production and presentation of food and drinks;
9. Ensure proper grooming and hygiene standards for all service staff;
10. Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
11. Assist the company in expansion plans.

Perks:

1. Monthly free dishes and/or drinks
2. After work rewards - beverages
3. 30% discount for all full timers
4. Meal vouchers for all new outlet opening
5. Cash incentive for successful referrals of full timers
6. Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
7. Staff meal provided
8. Invitation to outlet’s tasting and training sessions
9. Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
10. Attend trade events during working hours
11. Annual increment of salary guaranteed for employees who complete one year of service
12. AWS for all employees who have completed one year of service
13. Long service award for employees who work 3, 5, 7 and 10 years respectively
14. Annual company retreats, regular team bonding sessions and meals
15. Transport claims after midnight

Requirements:

• Excellent attitude and willingness to learn
• Display integrity and initiative
• Team player
• Good communication skills
• Proven experience required

Responsibilities include:

1. Maintain a team-oriented personality with strong people management skills;
2. Be actively involved in drinks menu development and maintaining updated and accurate costing of all drinks prepared and sold;
3. Oversee the organization of bar stock & ingredients; verifying all products are properly dated and organized for quality assurance;
4. Work closely with the company’s management on supply ordering, maintaining costs, floor efficiency & staffing;
5. Ensure all drinks preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
6. Actively respond to and handle guest problems and complaints;
7. Trains new employees on bar standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
8. Ensure proper purchasing, receiving and storage standards in the bar. Maintain high-quality levels of receiving, storage, production and presentation of food and drinks;
9. Ensure proper grooming and hygiene standards for all service staff;
10. Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
11. Assist the company in expansion plans.

Perks:

1. Monthly free dishes and/or drinks
2. After work rewards - beverages
3. 30% discount for all full timers
4. Meal vouchers for all new outlet opening
5. Cash incentive for successful referrals of full timers
6. Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
7. Staff meal provided
8. Invitation to outlet’s tasting and training sessions
9. Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
10. Attend trade events during working hours
11. Annual increment of salary guaranteed for employees who complete one year of service
12. AWS for all employees who have completed one year of service
13. Long service award for employees who work 3, 5, 7 and 10 years respectively
14. Annual company retreats, regular team bonding sessions and meals
15. Transport claims after midnight

Requirements:

• Excellent attitude and willingness to learn
• Display integrity and initiative
• Team player
• Good communication skills
• Proven experience required

Senior Sous Chef -

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required
Salary: $3500 - 5200

Senior Sous Chef -

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required
Salary: $3500 - 5200

Who we are

Whole Earth is proud to be the sole recipient of Singapore’s Michelin Bib Gourmand award for plant-based cuisine for 8 years running since 2016. We seek highly motivated individuals to join our team on this amazing journey.

Summary

Responsible for the efficient running of operations and profitability of the restaurant. Oversees kitchen and service staff. Accountable for promoting good staff and customer relations through consistent implementation of company standards.

What We Are Looking For

Operational Responsibilities

• Manage and oversee Front of House and Back of House operations daily.
• Plan, organize and supervise work schedules for staff.
• Conduct daily roll call with kitchen and service teams.
• Maintain a close and professional working relationship with the kitchen team at all times.
• Ensure compliance with all relevant safety, cleanliness, and sanitation guidelines.
• Manage and oversee the ordering, receiving, storage, and usage of food, beverages, and supplies to maintain appropriate inventory levels for smooth operation and to minimize wastage, including stock-taking.
• Ensure that properties and equipment are properly managed and always in good condition.
• Regularly review product quality.
• Oversee the implementation and maintenance of restaurant technology systems, such as POS systems, reservation, and CRM platforms.
• Develop and implement plans to handle emergencies and unexpected situations, ensuring the safety of staff, customers, and the restaurant.
• Any other relevant ad hoc duties as assigned by the Company.

Sales Targets

• Perform and analyse various daily and monthly reports including budgets, sales forecasts and operating reports.
• Monitor food costs and labour costs and take corrective actions if necessary.
• Up to date with the current industry environment and propose ideas to increase sales and decrease costs.
• Participate in menu development and planning based on customer preferences and seasonal availability.

Supervisory Responsibilities

• Supervise, lead & motivate kitchen and service team to achieve sales target.
• Provide and coordinate training and development program for all staff to achieve guest satisfaction, operation efficiency and productivity.
• Monitor employee performance and participate in annual employee performance reviews to improve productivity.

Customer Service

• Manage restaurant’s good image and suggest ways to improve it.
• Receive, review and act upon feedback and complaints received from customers.
• Responsible for ensuring consistent high-quality service and maximizing customer satisfaction.
• Have excellent knowledge of company brand / restaurant menu and add value to customer experience.

Perform any other relevant ad hoc duties as assigned by the Company.

KNOWLEDGE AND SKILL REQUIREMENTS

• Possess at least 4 years of working experience in a managerial role in the F&B industry.
• Customer oriented and service focused.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs and use given resources efficiently and productively.
• Good analytical, problem solving and decision-making skills.
• Positive working attitude, confident, proactive, and places high standards on attention to detail.
• Possess excellent communication and interpersonal skills.
• Fantastic team player.
• Able to work a flexible schedule including shifts, weekends and public holidays
• Good knowledge of Microsoft Office, tech, and digital savvy.

Chef de Partie-

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required
Salary: $2500 - 3200

Junior Sous Chef -

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required
Salary: $3500-4500

Location: 8 Rodyk street, Robertson Quay, #01-01/02, 238216

Job Description:

We are seeking an experienced and dynamic Manager to oversee our operations and drive strategic growth. The ideal candidate will be a proven leader with excellent communication and problem-solving skills, capable of managing teams, ensuring operational efficiency, and achieving organizational goals.

Key Responsibilities:

1. Team Leadership:

Lead, inspire, and manage a diverse team to achieve performance excellence.

Develop and implement training programs to enhance employee skills and productivity.

2. Operational Management:

Plan, direct, and oversee daily operations to ensure efficiency and compliance with company policies.

Monitor key performance indicators (KPIs) and implement improvements where necessary.

3. Strategic Planning:

Work with senior management to develop and execute business strategies.

Identify growth opportunities and create action plans to achieve business objectives.

4. Customer Relationship Management:

Build and maintain strong relationships with clients, ensuring customer satisfaction and loyalty.

Handle escalations and resolve issues in a timely and effective manner.

5. Budget and Financial Oversight:

Prepare budgets, monitor expenditures, and ensure cost-effectiveness.

Analyze financial reports and make data-driven decisions to optimize resources.

6. Marketing and Advertising:

Collaborate with the marketing team to design and implement effective campaigns.

Evaluate the success of advertising initiatives and propose improvements.

Requirements:

At least 5 years of managerial experience, preferably in F&B.

Strong leadership, organizational, and decision-making skills.

Excellent interpersonal and communication abilities.

Proficiency in MS Office and familiarity with F&B -specific tools/software.

Benefits:

Competitive salary with performance-based incentives.

Opportunities for professional development and career advancement.

Inclusive and collaborative work environment.

Working Location - 5 star hotel (Near Orchard MRT)

As an Account Executive, you will play a crucial role in ensuring the accuracy and efficiency of our financial operations. This includes handling month-end closing processes, managing fixed assets, and overseeing accounts payable (AP) projects. Your analytical skills and attention to detail will be essential in maintaining the integrity of our financial records and supporting our overall financial strategy.

Key Responsibilities

• Month-End ClosingPerform month-end closing activities, including the preparation and review of journal entries for the General Ledger (GL) module.
  Reconcile various accounts to ensure accuracy and completeness of financial records.
  Prepare financial statements and reports, ensuring compliance with internal policies and regulatory requirements.
  Identify and resolve discrepancies or issues in a timely manner.
  
• Fixed Asset ManagementOversee the addition and disposal of fixed assets, ensuring accurate recording in the financial system.
  Calculate and record depreciation for all fixed assets.
  Prepare detailed reports on fixed asset movements and valuations.
  
• Accounts Payable (AP) ManagementManage the end-to-end AP process, including invoice processing, payment approvals, and disbursement.
  Review and reconcile vendor statements to ensure all invoices are accounted for and paid on time.
  Handle AP projects aimed at improving efficiency and accuracy in the AP process.
  Collaborate with vendors and internal departments to resolve any AP-related issues or discrepancies.
  
• Collaboration and CoordinationWork closely with other departments, such as procurement, operations, and finance, to ensure smooth financial operations.
  Coordinate with external auditors during annual audits and provide necessary documentation and explanations.
  Assist in the preparation of budgets and forecasts by providing accurate financial data and analysis.
  
• Treasury FunctionsConduct reconciliation of payments or cheques (from Internet banking) presented against prepared list of payments issued.
  Follow up on payments or cheques that are not presented in Bank statements after authorisation.
  Inform Accountant on reasons for payments or cheque unpresented
  Check on daily cash position and report to Accountant.
  
• Administrative DutiesConduct reconciliation of payments or cheques (from Internet banking) presented against prepared list of payments issued.
  Answering of calls.
  Preparing of meeting booklets for all BOD meetings.
  Collect of mails from designated places.
  

Qualifications and profiles:

• Polytechnics graduate (from accounts or Business)
• ACCPAC software (not a must)
• Experienced in property investment industry / property management industry is a plus
• Min. 3 years of working experience in similar role.
• Strong analytical and problem-solving skills, with a keen attention to detail.
• Excellent organizational and time management skills.
• Proficiency in Microsoft Excel and other Microsoft Office applications.
• Good communication and interpersonal skills, with the ability to work effectively in a team environment.

HOW TO APPLY:

Interested applicants, please click on “Apply Now”.

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Chris Poh Tze Zheng

EA Personnel Reg No: R24120101

Lead the team at Hevel, one of the most exciting dining destinations nestled in the heart of Keong Saik Road. If you're passionate about crafting unforgettable culinary experiences and leading a dynamic team, we invite you to be a part of our journey. We're looking for a dedicated and creative Head Chef who shares our commitment to service excellence and exceptional hospitality. Join Hevel and help us redefine the art of dining in a distinct and atmospheric setting.

About Us

Hevel is a restaurant centered around communal eating and seasonality, elevated by fine dining training and technique. Drawing inspiration from leading the city's most celebrated kitchens, we are committed to creating an unforgettable dining experience.

Located on the ground floor of 1 Keong Saik Road, our dining room and bar occupy a series of intimate rooms that flow seamlessly between one another, anchored by an open kitchen that fosters interaction and connection.

Our cuisine is rooted in European techniques but draws inspiration from around the world, reflecting flavors from childhood memories, travels, and the diverse cuisines of the continent.

What We're Looking For

We are seeking an experienced and visionary Head Chef to lead our culinary team. As the culinary leader of Hevel, you will be responsible for all aspects of kitchen operations, including menu development, team building, and financial performance. The ideal candidate will possess the following qualifications and attributes:

Culinary Leadership

- Menu Development: Create and innovate seasonal menus that align with our concept of communal dining and showcase global inspirations, ensuring dishes are both creative and commercially viable.

- Quality Assurance: Uphold the highest standards of food quality, presentation, and consistency across all dishes served.

- Culinary Expertise: Extensive knowledge of European cooking techniques with the ability to integrate global flavors and modern culinary trends.

- Innovation: Stay abreast of industry developments and continuously introduce new techniques and ingredients to keep our offerings fresh and exciting.

Team Building and Management

- Leadership Skills: Recruit, train, and mentor kitchen staff, fostering a positive and collaborative work environment.

- Staff Development: Implement training programs to enhance team skills, promote career growth, and reduce staff turnover.

- Scheduling and Delegation: Effectively manage staff schedules and delegate responsibilities to ensure efficient kitchen operations.

- Communication: Maintain open and effective communication between the kitchen and front-of-house teams to ensure a seamless dining experience.

Operational and Financial Management

- Profit & Loss Analysis: Monitor and analyze the kitchen's financial performance, including managing food and labor costs to meet budgetary goals.

- Costing and Pricing: Develop accurate recipe costing and pricing strategies to ensure profitability while maintaining quality.

- Inventory Control: Oversee ordering, inventory management, and stock rotation to minimize waste and control expenses.

- Supplier Relationships: Build and maintain strong relationships with suppliers to secure the best quality ingredients at competitive prices.

- Reporting: Prepare regular reports on kitchen performance, including financial metrics and operational insights, for senior management review.

Compliance and Safety

- Regulatory Compliance: Ensure the kitchen operates in compliance with all health, safety, and hygiene regulations.

- Food Safety: Implement and maintain strict food safety protocols, including staff training and regular audits.

- Risk Management: Identify potential risks in kitchen operations and develop strategies to mitigate them.

Professional Attributes

- Strategic Vision: Ability to develop and execute a long-term culinary strategy that enhances the restaurant's reputation and market position.

- Problem-Solving: Proactive in addressing challenges and implementing effective solutions under pressure.

- Passion for Excellence: A genuine dedication to delivering exceptional dining experiences and exceeding guest expectations.

- Adaptability: Flexible and responsive to changing business needs, guest preferences, and market trends.

- Integrity: Uphold the highest standards of professionalism and ethics in all aspects of work.

Qualifications

- Experience: Minimum of 5-7 years in a senior culinary role, preferably as a Head Chef or Executive Chef in a high-end or fine dining establishment.

- Education: Culinary degree or equivalent professional experience.

- Certifications: Relevant food safety and management certifications are highly desirable.

- References: Strong professional references that attest to your leadership skills and culinary expertise.

What You Will Get

- Great Working Hours: Evenings only with no split shifts.

- Work-Life Balance: 44-hour workweeks with 2 days off (5-day workweeks).

- Staff Meals: Enjoy daily meals provided by the restaurant.

- Transportation: Late-night transport provided.

- Supportive Environment: A collaborative team and management committed to your success.

- Positive Workplace: A rewarding work environment with recognition for your contributions.

- Career Development: Opportunity to shape the culinary direction of Hevel and grow with the brand.

Additional Benefits

- Competitive Salary: Attractive salary package with performance-based incentives.

- Professional Development: Access to ongoing training and industry events.

- Employee Discounts: Discounts for family and friends to experience the restaurant.

- Health Benefits: Comprehensive health insurance and wellness programs.

- Paid Time Off: Generous vacation and personal days.

If you're an accomplished and passionate Head Chef looking to lead a dynamic team and make a significant impact, we'd love to hear from you. Join us at Hevel and help shape the future of dining.

Join the team at Hevel, one of the most exciting dining destinations nestled in the heart of Keong Saik Road. If you're passionate about crafting unforgettable culinary experiences, we invite you to be a part of our journey. We’re looking for dedicated and creative individuals who share our commitment to service excellence and outstanding hospitality. Join Hevel and help redefine the art of dining in a distinct and atmospheric setting.

About us

Hevel is a restaurant built around the principles of communal dining and seasonality, elevated by fine dining techniques.

Located on the ground floor of 1 Keong Saik Road, our dining room and bar span a series of intimate, seamlessly connected rooms, anchored by an open kitchen that fosters interaction and connection.

The food at Hevel is rooted in European techniques but draws inspiration from across the globe, shaped by childhood memories, the joy of travel, and the diverse cuisines of the world.

What We’re Looking For

- A team player who thrives in a collaborative environment—you can count on us just as we’ll count on you.

- Not afraid of hard work and ready to have fun along the way.

- Confident in preparing, cooking, and presenting dishes within your section, while assisting in the development of new dishes and menus.

- Skilled in overseeing orders, managing costs, and nurturing supplier relationships.

- A natural leader, capable of motivating, guiding, and overseeing a team.

- Experienced in running the kitchen in the absence of the Head Chef.

- Prior experience in a similar role or capacity is essential.

What You Will Get

- Competitive working hours: evenings only and no split shifts.

- 44-hour work weeks with 2 days off (5-day work weeks).

- Daily staff meals.

- Late-night transport.

- A supportive team of peers and managers to help you grow and settle in.

- A positive work environment with rewards and recognition.

- The opportunity to develop and grow with the brand at your own pace.

Additional Benefits

- Competitive salary package and incentives.

- Training and career development opportunities.

- Discounts for family and friends.

- Staff meals provided.

If you’re passionate about creating memorable culinary experiences and excited to be part of a vibrant team, we’d love to hear from you. Join us at Hevel and help shape the future of dining.

Job Description: Chef de Partie – North Indian Cuisine

Position Overview:We are seeking a skilled and passionate Chef de Partie (CDP) specializing in North Indian cuisine to join our kitchen team. The ideal candidate will have a deep understanding of North Indian flavors, ingredients, and cooking techniques, and will be responsible for preparing high-quality dishes, ensuring consistency and excellence. You will oversee a specific section of the kitchen, working closely with the Head Chef and other team members.

Key Responsibilities:

1. Food Preparation:Prepare and cook authentic North Indian dishes, including curries, tandoori items, breads (naan, paratha, roti), and biryanis.
   Ensure all dishes are prepared to the highest quality, taste, and presentation standards.
   
2. Kitchen Operations:Manage a specific section of the kitchen (e.g., curry station, tandoor, or appetizers).
   Maintain consistency in cooking and portion sizes as per recipes and standards.
   
3. Supervision & Training:Supervise junior chefs and kitchen assistants, ensuring they follow proper techniques and hygiene standards.
   Assist in training new kitchen staff on North Indian cuisine and kitchen operations.
   
4. Inventory & Stock Management:Monitor stock levels for your section and ensure timely requisition of ingredients.
   Minimize wastage and maintain proper storage of ingredients in compliance with food safety standards.
   
5. Hygiene & Safety:Ensure cleanliness and organization in your workstation at all times.
   Comply with food safety, sanitation, and health regulations.
   
6. Collaboration & Innovation:Work closely with the Head Chef to develop new recipes and seasonal menus.
   Provide input on ways to improve menu offerings and optimize kitchen efficiency.
   

Requirements:

• Experience: Minimum 2-3 years as a CDP or similar role, specializing in North Indian cuisine.
• Knowledge: Proficiency in traditional North Indian cooking techniques, use of spices, and operation of a tandoor.
• Skills: Strong organizational and multitasking skills, attention to detail, and the ability to work under pressure in a fast-paced environment.
• Education: Culinary certification or equivalent experience in Indian cuisine is preferred.
• Language: Basic communication skills in English; knowledge of Hindi or other Indian languages is a plus.
• Flexibility: Willingness to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive salary
• Opportunities for growth and development within the company
• A dynamic and collaborative work environment
• Meals during shifts and other staff benefits

Join us and bring your passion for North Indian cuisine to life in a vibrant, professional kitchen environment!

Responsibilities:

- Assist in managing the daily operations of the restaurant.
- Support the overall restaurant management and customer service.
- Work closely with the kitchen and front-of-house staff to ensure smooth service and efficiency.
- Participate in training programs to prepare for a future role as a Restaurant Manager.

Benefits:

- Annual leave (7 days).

- Sick leave (14 days).

- Bonuses based on meeting revenue targets, awarded every three months.

Location - ISLAND WIDE

Benefits:

• Profit sharing + Variable Bonus
• staff meals provided
• Career progression
• Training provided

Job Responsibilities:

• Oversee daily operations of the outlet to ensure smooth service.
• Assist in inventory management and stock ordering.
• Maintain food quality, hygiene, and customer service standards.
• Support the training and development of staff.
• Handle customer inquiries and resolve issues professionally.
• Contribute to marketing and promotional activities.

Requirements:

• Diploma or degree in any field (Hospitality or F&B-related is a plus).
• Passion for the F&B industry and Korean cuisine.
• Strong leadership, communication, and problem-solving skills.
• Willingness to work shifts, weekends, and public holidays.
• Positive attitude and willingness to learn.

Benefits:

• Career progression opportunities.
• Hands-on training provided.
• Staff meals and uniform provided

HOW TO APPLY:

Interested applicants, please click on “Apply Now”.

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Chris Poh Tze Zheng

EA Personnel Reg No: R24120101

The Dandy Collection - a hospitality group running a group of restaurants, namely Neon Pigeon, Firangi Superstar and The Prince.

We believe that good business and especially good hospitality is all about people. Our mission at The Dandy Collection is to bring pride, joy and belonging by challenging the status quo and creating places for emotional connection.

The Chef de Partie - Sushi is responsible for preparing high-quality sushi dishes, managing the sushi station, and ensuring an exceptional dining experience. This role involves preparing various types of sushi, maintaining sanitation standards, managing inventory, and supporting the Head Chef in all kitchen operations related to the sushi section.

1. Prepare a variety of sushi types, including sashimi, nigiri, maki, and specialty rolls, with precision and attention to quality.
2. Ensure all sushi ingredients are fresh, handled safely, and presented beautifully.
3. Innovate and collaborate on new sushi recipes and seasonal specials as required
4. Monitor sushi preparation to ensure consistency in taste, presentation, and portion control
5. Regularly inspect ingredients for quality and freshness, discarding anything not meeting standards.
6. Oversee the sushi section, ensuring all food items are prepared in accordance with recipes and standards.
7. Track inventory levels for sushi ingredients and place orders as necessary, reducing waste and maintaining cost control.
8. Work closely with the Head Chef and purchasing department to source high-quality ingredients at optimal costs.
9. Assist with training kitchen staff in sushi preparation techniques and station management.
10. Support other kitchen stations during peak times, collaborating with other chefs and kitchen staff to ensure a smooth, efficient service.
11. Engage with customers when needed to answer questions about sushi offerings or special dietary requirements.
12. Strive to exceed guest expectations, creating an exceptional sushi experience that aligns with the restaurant's standards and values.

Qualifications:

• Proven experience as a Chef de Partie or Sushi Chef, with a focus on Japanese cuisine and sushi preparation.
• Extensive knowledge of sushi preparation techniques, ingredients, and Japanese culinary practices.
• Excellent knife skills and precision in handling fish and other raw ingredients.
• Ability to work well in a fast-paced, high-pressure environment.
• Strong understanding of food safety and hygiene practices.
• Team-oriented with good communication skills.
• Flexibility to work evenings, weekends, and holidays as required.

Physical Requirements:

• Ability to stand for extended periods and perform repetitive tasks.
• Manual dexterity to handle knives and other kitchen equipment safely.