Total 1,544 F&B / Tourism / Hospitality job vacancies in D22 Jurong, Jurong Island, Tuas

Job Description

1. To deliver prestigious frozen food products to supermarket chains, warehouses, food chains etc.
2. Maintaining product delivery accuracy, timely and customers oriented
3. Assigned of permanent reefer trucks for individual drivers

Job requirement

• Knowledge of Singapore roads and familiar with different supermarkets chain distributions system a plus
• Able to handle reefer trucks of at least 10" with experiences preferred
• At least 1 year on going driving experience in the same capacity
• Clean driving records, diligent with good working attitude
• Possess excellent communication and interpersonal skills
• A good team player and customer oriented
• Basic knowledge of daily reefer truck operational checks guided by transport supervisor
• Full CPF, OT's, incentives perks & performance Bonus etc
• Singaporeans may apply Only
• Able to start work immediately
• 5.5 days week

JOB SUMMARY

Reporting to the Hotel Manager, the Cluster Director of Culinary/F&B is responsible for overseeing the overall culinary and F&B operations, hygiene and food safety standards and to maintain high standards of quality of food offering and service delivery across all dining venues. He/she will engage in strategic planning, management, and innovation to drive revenue, elevate guest satisfaction, and uphold a reputation for food & service excellence.

What you will be DOING:

FOOD QUALITY

· Responsible for the quality of all food served throughout the restaurants and banquet and ensure that the food presented to guests is consistently of high-quality standards.

· Be alert on freshness, presentations and temperature of food served.

· Plan, coordinate and supervise all menu implementations.

· Guide respective Kitchen Manager in creating and developing new dishes and recipes by keeping up with the latest market trends.

· Supervise all food tasting sessions.

COST CONTROL

· Responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.

· Guide respective Kitchen Manager in finding ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.

· Control and ensure that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.

· Ensure food portioning, serving, requisitions and receiving from stores are properly controlled to minimise wastage, in line with Standard Operating Procedures.

· Demonstrate management abilities and knowledge relating to budget matters such as Labour Costs, Training Expenses, Operating Equipment and Food Cost etc.

HYGIENE AND SANITATION

· Ensure all kitchen operations complied with quality, hygiene and other standards at all times in line with HACCP and local authorities’ standards.

· Communicate and update local requirements, food sanitation laws, safety regulations and others to all staff.

· Ensure and conduct weekly kitchen walk-through with Hygiene Manager and respective departments to ensure kitchen sanitation and Engineering maintenance and standards are met.

· Ensure all findings are solved and closed.

SERVCICE EXCELLENCE & GUEST EXPERIENCE

· Strive to improve kitchen and service operating procedures constantly for a seamless and delightful dining experience .

· Stay informed on global food and beverage trends

· Propose and initiate new services and products for our guests.

· Handle guest comments and complaints and take swift corrective action after consultation with the department head concerned.

· Seek feedback from guests and continually improves product and services.

GENERAL MANAGEMENT

· Develop and direct all food & beverage operational activities towards supporting the Hotel’s goals - Gross Operating Profit, Guest Satisfaction, Brand Consistency and Employee Engagement.

· Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

· Lead and inspire a diverse team while collaborating with various departments to create a world-class dining experience that aligns with the brand's values and standards.

· Ensure all brand/operating standards and/or LQA are observed and targets achieved.

· Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to security / talent & culture team immediately.

· Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives organised by the Hotel.

· Perform any other duties and responsibilities that may be assigned.

Your experience and skills include:

· Degree/Diploma in Hospitality or equivalent

· Minimum 10 years of relevant hospitality F&B experience in a managerial appointment

· Strong business acumen, critical thinking and strategic decision-making skills

· Strong human relations and influencing skills

· Strong communications (verbal and written), planning and coordination skills

· Ability to work independently and take initiative

· Strong time management skills

· Creative and resourceful

· Strong culinary knowledge and skills

· Flexible with working days and hours including weekends and public holidays

• Data modelling and querying using log aggregation.
• Data extraction and reporting with Elastic tools.
• Bulk document indexing and managing search APIs.
• Developing and consuming REST APIs.
• Familiarity with ELK (Elasticsearch, Logstash, Kibana) is preferred.
• Programming experience in Java, Python, HTML, CSS, or JavaScript.
• Knowledge of REST APIs.
• Knowledge of networking and embedded system development
• Good communication and team working skills
• Good problem solver, ability to think out of the box
• Passion in programming is an advantage

JOB SUMMARY

Serves as the property Manager on Duty and oversees all property operations, ensuring that the highest levels of hospitality and service are provided. Represents property management in resolving any guest related situation. Manages the flow of questions and directs guests within the lobby. Serves as Guest Relations Manager and handles the tracking of service issues.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 2 years experience in the guest services, front desk, or related professional area.

OR

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required.

CORE WORK ACTIVITIES

Leading Guest Services Teams

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

• Celebrates successes and publicly recognizes the contributions of team members.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Maintaining Guest Services and Front Desk Goals

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

• Maintains a strong working relationship with all departments to support property operations and goals and to expedite the resolution of any problems that may arise through the general operation of the property.

• Intervenes in any guest/employee situation as needed to insure the integrity of the property is maintained, guest satisfaction is achieved, and employee well being is preserved.

• Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance, and produces desired results.

• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management areas of department.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Serves as a leader in displaying outstanding hospitality skills.

• Sets a positive example for guest relations.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service.

• Observes service behaviors of employees and provides feedback to individuals.

• Strives to improve service performance.

• Provides immediate assistance to guests as requested.

• Ensures employees understand customer service expectations and parameters.

• Participates in the development and implementation of corrective action plans to improve guest satisfaction.

Implementing Projects and Policies

• Implements the customer recognition/service program, communicating and ensuring the process.

• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPS) and support the Peer Review Process.

• Manages payroll administration.

Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Participates in employee progressive discipline procedures.

• Uses all available on the job training tools for employees.

• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises on-going training initiatives and conducts training when appropriate.

• Participates in the employee performance appraisal process, providing feedback as needed.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

• Maintains high visibility in public areas during peak times.

• Understands and can implement all emergency plans including accident, death, elevator, thefts, vicious crimes, bombs, fire, etc.

• Performs Front Desk duties in high demand times.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

About the Role

We’re now looking for an energetic Junior Cook to join Honjo, our dreamy home for contemporary Japanese dining in Sheung Wan.

You will be responsible for setting up the kitchen and supporting the senior chefs during service. You will work across the hot, cold and pasta production sections, assembling dishes to our high standards in a timely fashion.

Fast track your career progression, join an internationally diverse work environment, learn about incredible pasta dishes, and be a champion of exceptional guest experience.

Duties & Responsibilities

• Setting up work sections
• Preparing hot and cold dishes
• Supporting your colleagues when needed
• Adhering to health and hygiene procedures
• Maintain kitchen cleanliness according to standard at all times

• Possess a genuine interest in cooking
• Positive attitude with a teamwork mindset
• Sense of responsibility within your role
• Fluency in English is a must, other languages are advantageous
• Embodies our behavioural values – Teamwork, Be Nice, Commitment, and Positivity

• 50% discount at all our restaurants
• Guaranteed incentive bonus – the teams make our venues successful and are rewarded in line with its performance
• Cash and credit card tips
• Medical insurance
• Birthday gift certificate
• Referral bonus

Discover more about your next adventure: https://honjo.hk/our-philosophy/

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

Famous Chinese restaurant, looking for aOperations Manager to lead all aspects of our business.

Operations Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

To be successful in this role, you’ll need management skills and experience in both front and back of the house.

Responsibilities:

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Train new and current employees on proper customer service practices

Requirements:

• Proven work experience as a Restaurant Manager or similar role
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software & POS
• Strong leadership, motivational and people skills
• Acute financial management skills

Benefits:

About the Role

We’re now looking for a passionate Chef de Partie to join Honjo, our dreamy home for contemporary Japanese dining in Sheung Wan.

You will be working in a fast-paced kitchen, supporting the Sous Chef and Head Chef in all aspects of kitchen operations. You will ensure that your section is ready for service, and that you prepare the dishes promptly to the expected standards.

Fast track your career progression, join an internationally diverse work environment, learn about incredible sushi dishes, and be a champion of exceptional guest experience

Duties & Responsibilities

• Prepare your section for service
• Cook dishes in a timely manner up to restaurant standards
• Supporting your colleagues when needed
• Adhering to health and hygiene procedures
• Manage and control your stock

• At least 1 year experience as a Chef de Partie, or 3+ years experience working in the kitchen

• Knowledge of Japanese cuisine, ideally sushi experience 
• Positive attitude with a teamwork mindset
• Sense of responsibility within your role
• Fluency in English is a must, other languages are advantageous
• Embodies our behavioural values – Teamwork, Be Nice, Commitment, and Positivity

• 50% discount at all our restaurants
• Guaranteed incentive bonus – the teams make our venues successful and are rewarded in line with its performance
• Cash and credit card tips
• Medical insurance
• Birthday gift certificate
• Referral bonus

Discover more about your next adventure: https://honjo.hk/our-philosophy/

Job Description :

• To act as the primary contact person for liaising and coordinating between the company and customers, suppliers and other relevant government authorities;
• Oversees daily site operations, logistics and customers’ arrangement;
• Work closely with customer site operations to understand their requirements and seek clarifications if needed;
• Discuss and feedback to Senior Manager for actions required;
• Assist the Senior Manager to manage customer care program;
• To monitor customer satisfaction, complaints, changes in customer’s people, equipment, processes, materials used and business strategies;
• Supervise and manage the drivers team;
• Assist the Senior Manager to schedule the timetable and assign the line to the drivers;
• Loading & Unloading of waste materials;
• Ensure timely collection and delivery to the respective waste sites;
• Ensure company vehicles are regularly maintained/serviced and in good working condition;
• Other Ad-hoc duties assigned.

Job Requirements

• Strong customer service and positive attitude.
• Clean driving record.
• Possess Valid Singapore Class 4 or Class 5 Driving Licence.
• Familiar with Singapore routes.
• Can adapt the shift working hours.
• Can handle the heavy goods.
• Physically fit.

HALAL COOKHOUSE

6 day work week (including Public Holidays & Weekends)

Rotating shift: 8 hours rotating shift between 7am to 7pm (including 45 mins break)

Location: 101 Jln Bahar, Civil Defence Academy Complex, Singapore 649734

Responsibility:

• Assist Sous Chef/ Junior Sous Chef with the kitchen work.
• Preparation and cooking food according to assigned menus.
• Sorting, storing and distributing ingredients.
• Ensure high standard of cleanliness and hygiene maintained in the kitchen at all times.
• Conduct pre-cooking checks on raw materials.
• To ensure all raw materials are labelled and dated
• Wash fruits and make cordial drinks
• Able to recognize what are the control forms
• Provide quality service during serving
• Collect food sample
• Operate / record a hot holding cabinet and food warmers
• Ensure daily operations is aligned to all company policies, procedures and maximum standards
• Ensures daily cooking procedures are in accordance with Camp Cook House's (CCH) SOP
• Prepare basic, washing, peeling, chopping and cutting raw items
• Handles all equipment and utensils the proper way and ''clean as you go''.
• Any other job duties as assigned by the superior.
• Area cleaning

Knowledge, Skills & Abilities Required:

• Minimum 1 year of working experience in kitchen
• Applicants without experience will be provided with culinary training (OJT)

Responsibilities:

• Ideate, prioritize, and define requirements based on market and customer insights.
• Analyze trends, assess technology, and generate product concepts.
• Define competitive positioning and USP.
• Execute NPD plan within timelines, aligning Scrum teams via Agile.
• Source manufacturers, liaise with formulators, and ensure regulatory compliance.
• Conduct efficacy, safety, and stability tests with manufacturers.
• Finalize product specs, labels, and packaging with relevant teams.
• Research pricing, create costing data, and present to management.
• Provide technical support to Marketing and conduct product training.
• Monitor industry trends, competitor actions, and product performance.
• Manage product improvements and corrective actions with manufacturers.
• Ensure compliance with standards and support company goals with additional projects.

Requirements:

• Degree in Nutrition/ Chemistry/Pharmacy or equivalents.
• Minimum 1 year of experience in product development or management within dietary supplements or health food.
• Proficient in product/project management, with strong planning and time management skills.
• Resourceful, analytical, and effective at problem-solving.

_______________________________________________________

HOW TO APPLY :

Interested candidates, please submit your resume by clicking on “Quick Apply” or contact win@hkmsvs.com for more details.

Please provide following information in the resume for immediate processing

1) Reasons for leaving current and/or last employment

2) Last drawn and/or current salary

3) Expected salary

4) Date of availability and/or Notice Period

All applications will be treated in strictest confidence and only shortlisted candidates will be notified

Wee Wai Dan

EA License No : 03C5391

EA Reg No : R22109628

Responsibilities:-

- Responsible for day-to-day operational duties.

- Timely and accurate processing of customer orders.

- Handling customer inquiries and providing sales quotations.

- Efficient and smooth handling of customers' requests.

- Coordination with various departments on customer orders.

- Assisting with daily purchasing operations.

- Material sourcing and liaising with local suppliers.

- Maintaining all documents and reports required for SFA and MUIS audits.

- Managing inventory movement for smooth operation.

- Other administrative duties assigned

Requirement:-

- Minimum 2 years working experience.

- Proficient in Microsoft Office.

- Strong organizational and administrative skills.

- Detail-oriented with strong analytical and problem-solving skills.

- Willing to learn and able to work in a fast-paced environment.

- Ability to work independently and as a team.

- Wages will be commensurate with experience.

Responsibilities:

• Ideate, prioritize, and define requirements based on market and customer insights.
• Analyze trends, assess technology, and generate product concepts.
• Define competitive positioning and USP.
• Execute NPD plan within timelines, aligning Scrum teams via Agile.
• Source manufacturers, liaise with formulators, and ensure regulatory compliance.
• Conduct efficacy, safety, and stability tests with manufacturers.
• Finalize product specs, labels, and packaging with relevant teams.
• Research pricing, create costing data, and present to management.
• Provide technical support to Marketing and conduct product training.
• Monitor industry trends, competitor actions, and product performance.
• Manage product improvements and corrective actions with manufacturers.
• Ensure compliance with standards and support company goals with additional projects.

Requirements:

• Degree in Nutrition/ Chemistry/Pharmacy or equivalents.
• Minimum 1 year of experience in product development or management within dietary supplements or health food.
• Proficient in product/project management, with strong planning and time management skills.
• Resourceful, analytical, and effective at problem-solving.

_______________________________________________________

HOW TO APPLY :

Interested candidates, please submit your resume by clicking on “Quick Apply” or contact win@hkmsvs.com for more details.

Please provide following information in the resume for immediate processing

1) Reasons for leaving current and/or last employment

2) Last drawn and/or current salary

3) Expected salary

4) Date of availability and/or Notice Period

All applications will be treated in strictest confidence and only shortlisted candidates will be notified

Wee Wai Dan

EA License No : 03C5391

EA Reg No : R22109628

About the Role

We’re now looking for a passionate Chef de Partie to join The Optimist, our iconic, Barcelona-inspired Northern Spanish grill on Hennessy Road.

You will be working in a fast-paced kitchen, supporting the Sous Chef and Head Chef in all aspects of kitchen operations. You will ensure that your section is ready for service, and that you prepare the dishes promptly to the expected standards.

Fast track your career progression, join an internationally diverse work environment, cook incredible Asador-style dishes, and be a champion of exceptional guest experience.

Duties & Responsibilities

• Prepare your section for service
• Cook dishes in a timely manner up to restaurant standards
• Supporting your colleagues when needed
• Adhering to health and hygiene procedures
• Manage and control your stock

• At least 1 year experience as a Chef de Partie, or 2+ years experience working in the kitchen
• Knowledge of Western cuisine, ideally Spanish
• Positive attitude with a teamwork mindset
• Sense of responsibility within your role
• Fluency in English is a must, other languages are advantageous
• Embodies our behavioural values – Teamwork, Be Nice, Commitment, and Positivity

• 50% discount at all our restaurants
• Monthly revenue bonus – the teams make our venues successful and are rewarded in line with its performance
• Cash and credit card tips
• Medical insurance
• Birthday gift certificate
• Referral bonus

Discover more about your next adventure: https://theoptimist.hk/our-philosophy/