Total 25 job vacancies by Grand Hyatt Singapore

You will be responsible to assist with the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to manage the Pastry Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

• Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation.
• Good practical, operational and administrative skills with a flair for creativity are a must.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to manage the Pastry Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

• Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation.
• Good practical, operational and administrative skills with a flair for creativity are a must.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to provide an excellent and consistent level of service to guests. The Waiter/Waitress is responsible to serve Food & Beverage to guests in the assigned Place of Work. To Attend to guests' enquiries, taking necessary actions to anticipate their needs and ensure that they have a positive dining experience by exceeding their expectations. Provide a courteous, professional, efficient and flexible service in order to maximize guest satisfaction.

• Ideally with GCE 'O' Level.
• Minimum 6 months work experience.
• Good customer service, communications and interpersonal skills are a must.

You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and and in accordance with the hotel’s standards.

You will be responsible to assist in the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

• Basic Knowledge of kitchen hygiene practices and occupational health and safety standards.
• Good Guest Relations Skills
• Weigh and measure designated ingredients
• Maintain Cleanliness of work areas, equipments and utensils
• Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
• Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
• Monitors food and operating costs and controls these by reducing waste.
• Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing the Pastry Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Pastry Kitchen operation and administration.

• Minimum 2 years work experience as Pastry Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in accordance with the hotel’s standards and financial goals. The Chef (Indian / Malay Cuisine) is responsible to assist the Sous Chef / Chef de Cuisine in managing the assigned kitchen operation in accordance with the hotel’s standards and financial goals, ensuring maximum guest satisfaction, and contributing to the overall success of the restaurant.

• Minimum 2 years work experience as Chef de Partie or 3 to 4 years as Demi / Commis in a hotel or large restaurant with good standards
• Able to cook and prepare Indian / Malay cuisine
• Possess Food & Beverage Safety and Hygiene Policies and Procedures Certificate
• Knowledgeable of occupational health and safety standards

The Team Leader - Outlet is responsible to assist the Outlet Manager in ensuring that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times.

• Ideally with GCE 'O' Level or a diploma in Hospitality or Tourism management.
• Minimum 3 years work experience hotel operations.
• Good problem solving, administrative and interpersonal skills are a must.

You will be responsible to provide an excellent and consistent level of service to your customers. The F&B Service Captain is responsible to serve Food & Beverage to guests in the assigned Place of Work, provide a courteous, professional, efficient and flexible service in order to maximize guest satisfaction.

• Ideally with GCE 'O' Level.
• Minimum 6 months work experience in hotel operations.
• Good customer service, communications and interpersonal skills are a must

You will be responsible to provide an excellent and consistent level of service to guests. The Waiter/Waitress is responsible to serve Food & Beverage to guests in the assigned Place of Work. To Attend to guests' enquiries, taking necessary actions to anticipate their needs and ensure that they have a positive dining experience by exceeding their expectations. Provide a courteous, professional, efficient and flexible service in order to maximize guest satisfaction.

• Ideally with GCE 'O' Level.
• Minimum 6 months work experience.
• Good customer service, communications and interpersonal skills are a must.

TASKS

· Providing cold and warm dishes.

· Making mise-en-place.

· Placing and checking orders.

· You work with the team to deliver the perfect service and quality.

· Ensuring order and tidiness in the kitchen.

· Assisting the chefs where necessary.

PROFILE

· Enthusiastic, passionate and ambitious.

· An eye for detail and a “hands-on” mentality.

· Can work well under stress.

· You can work independently and act as a collegiate in a team.

· Minimum 2 year’s experience in a similar position.

· Good command of the English language.

For this new restaurant we can use your positive energy, vibrant personality and work ethic. Sergio's philosophy is that eating at Le Pristine should be a celebration. Do you want to take up the challenge in a team of hospitality professionals?

TASKS

· You can offer guests a warm and hospitable welcome.

· Creating a casual atmosphere with a professional and personal approach to the guest.

· Assisting guests with the necessary knowledge of drinks and dishes.

· Preparing hot and cold drinks.

· Preparing the service.

· You work with the team to deliver the perfect service and quality.

· Ensuring order and tidiness.

PROFILE

· You are hospitable, friendly and have a natural courtesy.

· You have a neat and tidy appearance and you are punctual.

· Eager to learn, flexible and a real team player.

· You can work independently and act as a collegiate in a team.

· Enthusiastic, passionate and ambitious.

· An eye for detail and a “hands-on” mentality

· Minimum 2 year’s experience in a similar position.

· Good command of the English language.

Operations Manager – Le Pristine

For this restaurant we can use your positive energy, vibrant personality and work ethic. Sergio's philosophy is that eating at Le Pristine should be a celebration. As the Operations Manager of Le Pristine, you have the opportunity to lead a strong team of specialist to curate a creative and unique dining experience for our guests.

Main duties & responsibilities:

• Organize the work in the restaurant and plan roster and activities for employees.
• Check grooming of employees.
• Work closely with chefs and sommelier.
• Train employees on Sergio Herman Group’s service philosophy and standards.
• Ensure employees are able to perform tasks according to Sergio Herman Group’s standards.
• Conduct half-yearly check-in and performance appraisal with employees.
• Discuss menu planning with chef.
• Supervise service activities, mise-en-place, arrangement of tables and chairs, service equipment, etc.
• Check and handle guests’ feedback.
• Responsible for overall service provided.
• Keep kitchen employees informed of the state of affairs in the restaurant.
• Manage and maintain stock, and place and check purchases.
• Be present at meetings and training sessions.

The following qualities are essential for the role:

• Several years of experience in management within hospitality, and at least 3-year experience in Michelin star restaurant.
• Experience and be able to lead, guide and train the service team during pre-opening stage.
• Familiar with Sergio Herman Group’s culture, operations and expectations.
• Familiar and understand the demand of new restaurant openings.
• Past work experiences at Sergio Herman Group and Le Pristine will be of advantage.
• Passionate and committed, flexible, service minded, energetic, motivated and able to motivate and inspire.
• Action-oriented, problem solver and have an eye for detail.
• Proficient in general computer knowledge, including a working knowledge of point of sale systems.
• Strong communication skills in English.

You will be responsible to assist with the efficient running of the department in accordance with the hotel’s standards and financial goals. The Chef (Indian / Malay Cuisine) is responsible to assist the Sous Chef / Chef de Cuisine in managing the assigned kitchen operation in accordance with the hotel’s standards and financial goals, ensuring maximum guest satisfaction, and contributing to the overall success of the restaurant.

• Minimum 2 years work experience as Chef de Partie or 3 to 4 years as Demi / Commis in a hotel or large restaurant with good standards
• Able to cook and prepare Indian / Malay cuisine
• Possess Food & Beverage Safety and Hygiene Policies and Procedures Certificate
• Knowledgeable of occupational health and safety standards

You will be responsible to assist with the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to manage the Pastry Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

• Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation.
• Good practical, operational and administrative skills with a flair for creativity are a must.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.