Total 2,062 F&B / Tourism / Hospitality job vacancies in d05 clementi new town hong leong garden pasir panjang

Responsibilities:

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

Requirements:

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

Perks & Benefits

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

職責：

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

要求：

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

津貼和福利

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

Roles & Benefits:

· Basic Salary: Starting from $2500 + Allowances for Support duties

· Transportation and Mobile Phone Reimbursement

· Working Hours: Monday – Friday (10am – 7pm)

· Location: Tai Seng

· Training will be provided

· Good Career Progression

Responsibilities:

Project Implementation

1. Arrange meetings to understanding potential clients’ business solution requirements

2. Arrange with clients’ to do a site survey to familiarise with outlet layout

3. Prepare client’s system backend and hardware

4. Onsite installation of hardware

5. Provide training for users on operating the system

6. Provide cover support for clients when their system go live

7. Arrange project reviews with clients after system implemented

Technical Support

1. Provide timely support and resolutions for clients’ enquiries and system issues within SLA

2. Replacement of hardware may be required for faulty hardware

3. Support phone duty of one week per month with company allowance will be given

4. Testing of new system features or fixes will be required

5. Ability to work on documentations, manuals and guides for end-users

· Evaluate customers’ future needs and recommend best practices

· Once familiar with company’s solution, applicant will be given the opportunity to take on Project Management role and/or Pre-Sales role

Requirements:

- Diploma in IT in above is preferred but not a must

- Knowledge and experience in working with POS is an added advantage

- Responsible individual who is diplomatic and possess high level of initiative, strong interpersonal and communication skills to work in a past-paced environment

- Ability to handle pressure and ambiguity

- Meticulous and willingness to learn

- Fluent in both written and spoken English

- Ability to speak and write in Mandarin or Tamil is an advantage, due to the need to communicate and perform work duties for customer in this job role

- Fresh grads are welcome to apply

Responsible for the daily preparation of food items at the designated station

· Prepare all food items as directed in a sanitary and timely manner

· Follow recipes, and presentation specifications as set by the restaurant/Head Chef

· Restock all items as needed throughout shift

· Clean and maintain station for food safety, workplace safety & sanitation

· Requisite daily perishable & dry supplies for his respective station

· Understand and know the proper usage of all equipment in the station and responsible for cleanliness & maintenance of them

· Any ad hoc duties as assigned by the management

• YOU WILL/MAY:
• Ensure that regulated establishments produce a safe product by executing appropriate inspection methods, determining non-compliance with regulatory requirements, documenting noncompliance and initiating enforcement action, where warranted.
• Verify that meat and poultry slaughter and/or processing establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.
• Execute Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans effectively to prevent unsanitary conditions and adulteration of product.
• Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements and prepare detailed documentation (Non-Compliance Records) of non-compliance with regulatory requirements.
• Determine when regulatory control action is necessary. You will assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in non-compliance, or if enforcement action is warranted.
• Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).
• Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.
• Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
• Work with a variety of individuals to resolve problems, clarify differences of interpretation concerning HACCP and other food safety or consumer protection requirements.
• Advise other Agency inspectors, supervisors and officers on inspection and enforcement matters for which you are involved.
• Conduct various samplings, surveys and tests to obtain pertinent data on potential problem areas, industry trends, or other issues of current interest to the Agency.
• Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.
• Assure that products approved for import are in full compliance with all applicable Federal regulations governing the importation of meat and poultry products.
• Authorize entry of all meat or poultry products considered to comply with Federal regulations or refuse entry of any products which violate any of the requirements for admission into this country.
• Coordinate with other Federal agencies (e.g., the Animal and Plant Health Inspection Service (APHIS) and U.S. Customs and Border Protection (CBP) on such matters as animal health restrictions and refused entry lots.

As a Chef Manager you will proactively manage teams on site as well as be accountable for recruiting, inducting, training, and supporting colleagues to deliver an efficient, high-quality service to Elior UK, our customer and clients.

• Motivating and managing a team
• Controlling and managing a budget
• Accountable for ensuring ongoing team communications, including building internal and external relationships, management reporting and client liaison to enable operational excellence

What can you bring? In this role:

• Genuine interest in customer service excellence
• Focused on the front line
• Proven team leader experience
• Self-motivated and able to work well unsupervised
• Previous experience within catering desirable

Job Title: Food Hygiene Officer – (Catering Company) (ID7155)

Location: Clementi

Working Hours: Mon to Fri 9am-6.30pm

Salary: $3000-$4000

*Benefits: AL 12days, Performance Bonus

Job Description:

The Food Hygiene Officer ensures that all food safety and hygiene practices comply with local regulations and company standards. This role focuses on monitoring kitchen operations, ensuring hygiene protocols are followed, and implementing corrective actions to maintain a high standard of food safety.

Responsibilities:

• Lead the development and implementation of comprehensive hygiene and safety protocols, ensuring compliance with regulatory standards set by SFA, MUIS, MOM, JTC and other relevant authorities.

• Conduct regular inspections and audits of facilities, identifying areas for improvement and implementing corrective actions to maintain cleanliness and hygiene standards.

• Oversee the training and development of staff members on proper sanitation practices, including food handling, storage, and waste management.

• Collaborate with cross-functional teams to develop and execute crisis management plans, ensuring preparedness for emergencies such as foodborne illness outbreaks or facility-related incidents.

• Manage relationships with vendors and suppliers to ensure the quality and safety of food ingredients and equipment.

• Spearhead initiatives to optimize facility operations, including waste reduction strategies, energy efficiency measures, and cost-saving initiatives.

• Act as the primary point of contact for regulatory inspections and audits by SFA, MUIS, HACCP and ISO, maintaining thorough documentation and records to demonstrate compliance with hygiene standards.

• Analyze data and trends related to facility and food hygiene metrics, providing insights and recommendations for continuous improvement.

Requirements:

• Singaporean or PR only.

• Diploma or certification in Food Hygiene or related field.

• Familiarity with Singapore food safety laws and guidelines.

• Proven experience in food safety or catering operations.

• Excellent organizational and communication skills.

• Attention to detail and ability to manage multiple tasks.

Benefits:

• Gross salary up to $3,000, including basic salary, transport, meal, and night shift allowances.
• Referral bonus available for successful hires.
• Comprehensive medical and dental benefits.
• Birthday Ang Pao provided.
• Company-provided transport for convenience.
• Starting with 10 days of annual leave, increasing with tenure.
• Career advancement opportunities within the company.

Job Description:

We are looking for a dedicated and customer-focused Service Crew (Liveshow – Night Shift) to join our vibrant team. The ideal candidate will ensure that guests have a positive and enjoyable experience by providing excellent service, taking reservations, and maintaining a clean, safe, and welcoming environment. This role is perfect for individuals who are comfortable working night shifts in a dynamic nightlife environment and handling alcoholic beverages.

Roles & Responsibilities:

• Deliver a friendly and courteous service, ensuring a positive customer experience.
• Handle phone calls for reservations and guest enquiries.
• Greet guests and guide them to their designated reserved tables.
• Take orders, serve food and beverages promptly and accurately.
• Enter orders into the point-of-sale system for seamless processing.
• Maintain cleanliness and safety throughout the venue.
• Work independently, delivering high-quality service with minimal supervision.
• Communicate effectively with team members and management to ensure smooth operations.
• Uphold a neat and professional appearance at all times.
• Perform other ad-hoc duties as assigned by supervisors.
• Comfortable handling alcoholic beverages and working in a nightlife setting.

Requirements:

• Must be comfortable working night shifts in a lively environment.
• Strong interpersonal and communication skills.
• Ability to work independently and as part of a team.
• Excellent organizational and multitasking skills.
• Prior experience in F&B service is a plus but not mandatory.

5) Additional Information:

• Location: Bugis.
• Working Hours: 6:30pm to 3:30am, 6 days a week.
• Salary: Up to $2,170 basic salary + $100 monthly transport allowance + $5 daily meal allowance + up to $200 night shift allowance (Gross salary up to $3,000).
• Other Benefits: Referral bonus, medical and dental benefits, birthday Ang Pao, company transport, and increasing annual leave starting at 10 days.

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

Key Responsibilities (Cook):

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

Job Holder Requirements (Cook):

Qualification: -

Experience: Minimum 1 year experience in similar capacity

Other Knowledge / Skills / Attributes:

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

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

or

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

Mobile: 8645 9157

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

Major duties and responsibilities include (but are not limited to):

• Sets up and breaks down assigned station with the correct supplies and food items;
• Portions food items into standard serving sizes using the proper utensils and specified dishware
• Selects and places correct items on patient trays
• Decides what food items to serve for the most common diets
• Identifies obvious discrepancies between the prescribed diets and the food items
• designated by the menu
• Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary;
• Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian;
• Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes;
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts;
• Reads and interprets regular or modified menus, individual diet cards, tray tickets or patient selections
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned.

• Independently prepare all types of food for regular and modified diets.
• Prepare, cook, season, and portion food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers.
• Prepare menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, and lengthy preparation time.
• Calculate and determine serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets.
• Coordinate the cooking of items prepared by other cooks at one or more work centers.
• Grill eggs, meat patties, pancakes, French toast; broil meats; make cold sandwich fillings and assembles a variety of sandwiches.
• Use a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
• Slice meat items by hand, confirming to specific size requirements or weight specifications.
• Prepare fresh, canned, and frozen vegetables; bake frozen potatoes, pre-made cookie dough, and muffin batters.
• Prepare and heat convenience items, and prepare pureed foods and adjust consistency with thickeners.
• Wash, peel, and cut fruits and vegetables; assemble and mix salad ingredients and dessert items, including gelatin molds and fruit crisps.
• Make a variety of desserts such as cobblers, brownies, cookies, and pastries.
• Test and evaluate new food products.
• Develop and modify standardized recipes.
• Advise lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control issues, such as plating techniques, tray arrangements, and practices to maintain temperatures.

senior sous chef | full time

three whole decades of acting different, we don’t conform, we celebrate difference. appreciating personality over perfection – we call it be you, be wagamama. with over 165 restaurants, we are looking for a senior sous chef to join us on our continuous journey to nourish us all from bowl, to soul

the role |

as a senior sous chef you’ll be an inspirational leader, creating a positive environment for your team + guests. you will support in continuous coaching + developing your team to be the best they can be whilst driving your restaurant performance and deliver amazing results

if you |

• focus on creating a positive environment where your team feel cared for + listened to, celebrating successes. prioritising nurturing + developing talent within your team, role modelling a coaching culture within the management team
• are dedicated to ensuring an excellent guest experience, ensuring every dish is prepared to exceptional standards whether through your own efforts or by equipping your team with the necessary skills and mindset
• are experienced in ensuring your kitchen’s food, health and safety standards are spotless, understanding the financial performance of a kitchen including gross profit, stock control + labour costs, spotting opportunities and proactively either as a head chef or senior sous chef
• are focused on building a coaching culture within your team, working with your head chef to build a strong team from recruitment + ongoing development. committed to fostering personal + professional growth within your team
• a forward-thinking problem solver, able to think on your feet and make quick decisions

what we look for |

• a head chef or senior sous chef with experience leading a kitchen team, driving performance through positive behaviour + actions in a fast paced + complex environment
• a strong communicator that has real conversations with consideration + care, ensuring your team feel heard + supported
• experienced in ensuring your kitchen’s food, health and safety standards are spotless
• experienced in understanding the financial performance of a kitchen including gp and stock control
• experienced in managing the labour cost of your team, reacting to changing demands where necessary
• an individual who leads to inspire and engage their team to nourish + flourish in their role and career
• passionate about creating an inclusive environment where your team feel respected + that they belong
• a forward-thinking problem solver, able to think on your feet and make quick decisions

wok’s in it for you |

• bonus scheme – up to £3,000 a year bonus opportunity
• share of the tips
• free food on shift – yes anything from our menu! plus 50% outside of work to treat your friends + family
• an industry leading family friendly policy (any expectant person or anyone adopting a child will receive 26 weeks full pay + 13 weeks half pay)
• be the first to experience our brand-new menus
• dry-cleaned chef whites provided every shift
• wagamama parties throughout the year with vip guests
• be known nationwide as a wok star – our national recognition programme

in addition to this, we offer all the usual such as, pension scheme, holiday, training, cycle to work scheme, retail + leisure discounts, discounted gym memberships + long service awards

be you be wagamama

wagamama is proudly part of disability confident

*100% of tips go to our teams. actual tips by restaurant will vary. tips are left solely at our guests discretion and are not considered as wages by the company nor are they guaranteed in any way

Job Description & Requirements

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

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

4)cook and complete dishes in timely manner

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

6) friendly and service oriented

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

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

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