Total 711 F&B / Tourism / Hospitality job vacancies in D27 Yishun, Sembawang

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management

Requirements

• Ready to Start Work Early.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

ACCOUNTS ASSISTANT

Roles & Responsibilities

Handling Admin matters;
(Foreign Staffs)
WP/SPass/EP Application of all Foreign Staffs
Managing all worker's In-flight ticket
Booking On-board Slot, Arranging Security Bond, Arranging Accommodation
Purchase PPE, Issue Staff Shirts, Arrange CSOC, FSH Lvl 1
Issuance of WP/SPass/EP
Arrange Employment contract of all Staffs, Opening Bank Account for all Staffs
(Local Staffs)
Collect Staff Resume & Personal Particulars (NRIC, Emergency Contact, Bank Details)
Arrange Employment contract
Purchase PPE, Issue Staff Shirts, Arrange CSOC, FSH Lvl 1

Handling Accounts matters;
Calculate payroll for all staffs based on timecard signed by supervisors
Prepare & Send invoices to clients every end of the month
Contact clients for invoice payments
Settle AR & AP Report monthly
Reconciliation of monthly bank statements
Generate Monthly Costing Report to Mgmt
Generate Monthly P/L Report to Mgmt
Generate Monthly GST Report to Mgmt
Submit Quarterly GST to IRAS

Job Responsibilities:

• Able to plan/coordinate site works and resolve drawing details and discrepancies.
• Able to liaise with consultants and subcontractors.
• Able to work independently and as a key member of the Site Management.
• Ability to identify potential and occurring problems that affect the schedule of works at the site and recommend solutions to relevant teams/departments.
• Review Architectural drawings for conflicts with Structural/M&E and liaise with consultants to resolve issues.
• Ensure all work is carried out within the schedule and maintain the required quality.
• Ensure a safe work environment at the work site and manage workers.
• Assist the Construction/Project Manager in overseeing the daily construction and site coordination of different activities.
• Responsible for preparing, submitting and monitoring technical drawings, method of statements, and shop drawings.
• To monitor the progress of work against the baseline schedule & preparation of daily records & monthly site progress reports.

Job Requirements:

• Possess a Degree / Diploma in Civil Engineering / Structural / Architecture and related discipline.
• Experience in LTA-MRT project will be advantageous
• Proficient in Microsoft Office/Projects, Autodesk AutoCAD/Revit.
• Ability to keep a positive attitude in a fast-paced environment.
• Good attitude, good communication skills, and good team player.

JOB DESCRIPTIONS:

· Help to manage operations, stock control, and waste management.

· Responsible for preparation and daily kitchen culinary activities and required standards and specifications.

· Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation

· Check the quality of raw and cooked food products to ensure that the standards are met.

· Ensure highest levels of guest satisfaction, quality, operating and food cost on an ongoing basis.

· Help to oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

· Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

· Diploma

· Minimum 2-3 years of hands-on cooking experience in a Bangladeshi and Indian (North & South) Kitchen

· Preferably with experience in Bangladeshi and Indian Restaurant/Catering industry and handling in high volume service operations

· Must be able to work on weekends and public holidays if necessary (off days on an off peak periods)

· Must be able to do overtime whenever required.

· To be able to cook and prepare different types of South Indian dishes such as Briyanis, dosai, idly, poori, upma, chutneys, pratas, South Indian Meals, etc.

· To be able to cook and prepare different types of North Indian dishes such as Tandoori items, Naans items, Chappati, khichadi, North Indian Meals etc including Bangladesh dishes.

· Hands-on experience with various types of kitchen equipment (e.g. Hot Plate and Thandoor, etc)

· Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc.

· Ability to thrive in a fast-paced environment and complete tasks responsibly and multi-Tasking is required.

· Maintain workplace safety and health policies and procedures.

• Review and analyze all existing vendors, suppliers, pricing and costs, so as to ensure cost effectiveness.
• To continually source for new vendor/supplier options (e.g. raw materials, equipment, supplies, etc.), to review and determine product suitability and negotiate purchase price.
• To coordinate sample product demonstration, and facilitate approval process of new products.
• Manage purchase cycle and order quantities of all items, to ensure proper management and control of inventory.
• To monitor and provide action plans to reduce inventory of expiring or discontinued items.
• To work closely with internal stakeholders and vendors to determine the product requirements and specifications required.
• Develop and implement purchasing and contract management SOPs, and to ensure adherence to the SOP guidelines.
• To review current system and to implement automation of purchasing and ordering processes.
• Maintain and update vendors and contract database and to ensure proper documentation of all purchasing and procurement documents.
• Assist in ad-hoc projects as and when assigned.
• Any other duties and responsibilities as assigned.

The COMO Group represents an integrated approach to living well, grounded in a celebration of diversity and a deep respect for authenticity. The Group’s businesses extend across hospitality (COMO Hotels and Resorts), fashion (Club21, Kids21, Dover Street Market Singapore), wellness (COMO Shambhala), organic living and specialty foods (COMO Dempsey, Culina and SuperNature) and philanthropy (COMO Foundation).

Culina is a leading distributor of beverages, fine food and high-quality meat products that is committed to providing premium products to gourmet restaurants, hotels, and retail sectors across Singapore. We pride ourselves on sourcing the best ingredients globally and delivering exceptional service and quality products to our esteemed clientele. We are looking for candidates who share our values, passion, creativity, style and has a genuine interest in bringing these values to life in our workplace.

Job Summary:
As a Sales Executive, you will play a crucial role in expanding our market share and presence within the Singapore market. You will be responsible for establishing and nurturing long-lasting relationships with customers, identifying new business opportunities, and achieving sales targets.

Key Responsibilities:

• Develop and execute sales strategies to meet and exceed your sales targets in the fine food and meat segments.
• Build and maintain strong, long-lasting customer relationships with your customers, chefs, restaurant owners, purchasers, and other stakeholders in the food industry.
• Arrange and attend client meetings to demonstrate product offerings and services.
• Negotiate / close deals and handle complaints or feedbacks from customers.
• Collaborate with team members to achieve better results and provide general insights.
• Gather feedback from customers or prospects and share it with internal teams.

Requirements:

• Proven experience as a Sales Executive or relevant role, ideally within the food distribution, retail, or hospitality industry.
• Strong understanding of the Singapore market with connections to the food and hospitality industry.
• Excellent communication, negotiation, and interpersonal skills.
• Ability to deliver engaging presentations.
• Self-motivated with a results-driven approach.
• Proficiency in English; additional language skills relevant to the Singapore market are a plus.
• Able to work on alternate Saturday (5.25 day week)

How to Apply:
Interested candidates are invited to submit a resume and cover letter detailing qualifications and experience.

• Manage execution of plans for development of new products to meet agreed timescales and product development requirements
• Leads and initiates the development of food products and processes as driven by business needs of the organisation.
• Oversees new product development throughout its lifecycle from conception to manufacturing implementation, including the sensory evaluations of food products and definition of manufacturing formulation and process control parameters.
• Develops and maintains project plans, identifying critical paths and resources required
• Manage scale-up of new recipes from laboratory scale to production scale
• Manages projects and plant costs from testing to implementation
• Evaluates and makes recommendations concerning the application of new ingredient / processing technologies
• Design and execute stability studies for recipe development, sensory and analytical testing of recipes
• Review and validate recipes to ensure compliance to government food regulations for all markets
• Ensure the adherence of new and existing products to gross profits as set by the Company
• Develop recommendations and justifications on Profit and Quality Improvement Programs
• Takes charge of presentation of samples to Management and Sales Team
• Provide training and technical support to Manufacturing, QA, and Technology
• Works closely with the Sales team, Production teams, QAQC, and Purchasing.

Job Requirements:

• Degree in Food Science, Chemistry or similar discipline
• At least 2 years of Product Development and R&D experience from concept to commercialization
• Experience in ingredient and flavour applications
• Knowledge of flour application and/or frozen food will be useful for work
• Ability to accurately prepare specifications, label declarations and formulations with no technical errors
• Have knowledge in food chemistry and statistical analysis as used in designing experiments and measuring process capabilities
• Must articulate strong written and verbal communication skills
• Excellent analytical and problem solving skills
• Have strong computer skills and be proficient with Microsoft Office

Responsibilities:

• Tabulate quantities, estimate cost and request for quotation
• Knowledge of basic construction, maincontractor, subcontractor for RC works and civil & external works.
• Knowledge of contract documents, drawings, and correspondences
• Submission of progress claims and site valuations
• Preparation of Variation Order for submission
• Liaise with subcontractors and clients
• Ensure timely completion of an assign tender

Requirements:

• Candidates must possess at least Diploma/Degree in Quantity Surveyor or Engineering or equivalent
• Minimum 3 years of QS experience
• Computer skills – Microsoft office skill (Excel, Words. AutoCAD, etc.)
• Independent, resourceful, pro-active and responsible
• Work under tight timeline
• Must be team player

1. Manage daily delivery
2. Deliver goods according to the planned schedule island wide
3. Maintain company vehicle cleanliness and good condition
4. Possess class 3 driving license
5. 6 days’ work week
6. Start work at 11:30pm
7. Able to perform overtime, if required
8. Physically fit, good working attitude and committed
9. Familiar with Singapore road
10. Any other duties as assigned by the supervisor

As a Restaurant Captain, your role is crucial in providing exceptional customer service, overseeing the restaurant operations, and ensuring a memorable dining experience for guests.

Key Responsibilities:

Provide excellent customer service to guests, ensuring their satisfaction and addressing any concerns or complaints promptly and professionally.

Supervise and train restaurant staff, including servers, hosts/hostesses, and bussers, ensuring they understand their roles and responsibilities and perform them efficiently.

Coordinate and communicate effectively with the kitchen staff, ensuring smooth and timely food service and maintaining a high level of efficiency and productivity.

Take guests’ orders accurately, ensuring special requests or dietary restrictions are noted and relayed to the kitchen. Upsell menu items, beverages, and promotions to enhance guest experience and increase revenue.

Oversee table assignments, ensuring guests are seated promptly and efficiently. Monitor the dining area, providing guidance and assistance to the staff as needed to maintain proper service standards.

Possess a thorough understanding of the menu items, including ingredients, preparation methods, and potential allergens, to answer guest questions and provide recommendations.

Maintain the cleanliness and organization of the dining area, ensuring tables are properly set and presentable. Coordinate with the housekeeping team to ensure cleanliness and tidiness throughout the restaurant.

Manage guest reservations, ensuring accurate record-keeping and efficient table allocation. Coordinate with the host/hostess team to ensure smooth seating arrangements for walk-in guests and large parties.

Compile and report sales data, including covers, upsells, and guest feedback, to the restaurant manager or supervisor. Assist in analyzing data to identify trends and opportunities for improvement.

Qualifications:

Excellent verbal and written communication skills to effectively interact with guests, staff, and other departments within the resort.

Demonstrated ability to lead and motivate a team, maintaining a positive and collaborative work environment.

A genuine passion for providing exceptional customer service, with a focus on guest satisfaction and problem resolution.

In-depth knowledge of menu items, including ingredients, preparation methods, and potential allergens, to assist guests in making informed choices.

Strong organizational and multitasking abilities to manage reservations, table assignments, and guest requests while ensuring efficient service flow.

Ability to promote and upsell menu items, beverages, and promotions to enhance guest experience and increase revenue.

Keen attention to detail to ensure accurate order-taking, proper table settings, and adherence to service standards.

Willingness to work in a dynamic and fast-paced environment, including weekends, evenings, and holidays as per the demands of the resort.

Familiarity with food safety and sanitation practices, including knowledge of health and safety regulations.

- Receive orders from customers, key into the system and generate invoices
- Place order with suppliers

- Must know Autocount Accounting System
- Meticulous, Well Organised, Able to work independently, Willing to learn
- Team player with good communication and interpersonal skills

- Working hours: 1pm to 9pm
- Able to start immediately
- Ad-hoc duties assigned

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Chef de Partie Responsibilities:

Preparing specific food items and meal components at your station.

Following directions provided by the head chef.

Collaborating with the rest of the culinary team to ensure high-quality food and service.

Keeping your area of the kitchen safe and sanitary.

Stocktaking and ordering supplies for your station.

Improving your food preparation methods based on feedback.

Assisting in other areas of the kitchen when required.

Chef de Partie Requirements:

High school diploma or equivalent.

Qualification from a culinary school.

Past experience working in a similar role.

Ability to work well in a team.

Excellent listening and communication skills.

Knowledge of best practices for safety and sanitation.

Passion for delivering great food and service.

Multitasking and organizational ability.

Available to work shifts during weekends and holidays.

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Chef Responsibilities:

Ensuring that all food is of excellent quality and served in a timely manner.

Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

Overseeing all kitchen operations.

Coordinating kitchen staff, and assisting them as required.

Training staff to prepare and cook all the menu items.

Taking stock of ingredients and equipment, and placing orders to replenish stock.

Enforcing safety and sanitation standards in the kitchen.

Creating new recipes to keep the menu fresh.

Keeping up to date with industry trends.

Receiving feedback and making improvements where necessary.

Chef Requirements:

Culinary school degree/diploma.

Past experience as a working chef.

Advanced knowledge of the culinary arts.

Perfectionism in sanitation and quality control.

Portfolio of creative, unique dishes.

Expert multitasking ability.

Great leadership and interpersonal skills.

Ability to run stocktaking and place orders for resupply.

Exemplary work ethic in a high-pressure environment.

Passion and pride for delighting people with food.

We are looking for Sea Food production supervisors to oversee our day-to-day operations of our sea food processing plant and production facility. They ensure that all safety and quality standards are met, monitor the performance of their staff, and make sure that everything runs smoothly on a daily basis.

Food FOOD MANUFACTURING GENERAL FOREMAN Job Duties

FOOD MANUFACTURING GENERAL FOREMAN have a wide range of responsibilities, which includes but not limitted to:

• Monitoring employee attendance, performance, and productivity to ensure that all staff members are performing their jobs efficiently
• Providing training to staff members on food safety practices and procedures to ensure compliance with regulations
• Conducting research on new food products or ingredients to identify potential opportunities for growth in the company’s market share
• Establishing work schedules and ensuring that employees are following them, as well as addressing issues that may arise during the work day
• Establishing budgets for food purchases and monitoring inventory levels to ensure that food supplies do not run low
• Determining staffing requirements by analyzing production schedules to determine how many workers will be needed to complete specific tasks
• Overseeing the safety of the food preparation process by inspecting equipment and facilities to ensure they meet safety standards
• Evaluating employee performance through regular assessments of productivity and conducting meetings to discuss performance issues with employees
• Reviewing employee performance regularly to ensure that they are meeting standards of excellence

We are looking for Sea Food production supervisors to oversee our day-to-day operations of our sea food processing plant and production facility. They ensure that all safety and quality standards are met, monitor the performance of their staff, and make sure that everything runs smoothly on a daily basis.

Food FOOD MANUFACTURING GENERAL FOREMAN Job Duties

FOOD MANUFACTURING GENERAL FOREMAN have a wide range of responsibilities, which includes but not limitted to:

• Monitoring employee attendance, performance, and productivity to ensure that all staff members are performing their jobs efficiently
• Providing training to staff members on food safety practices and procedures to ensure compliance with regulations
• Conducting research on new food products or ingredients to identify potential opportunities for growth in the company’s market share
• Establishing work schedules and ensuring that employees are following them, as well as addressing issues that may arise during the work day
• Establishing budgets for food purchases and monitoring inventory levels to ensure that food supplies do not run low
• Determining staffing requirements by analyzing production schedules to determine how many workers will be needed to complete specific tasks
• Overseeing the safety of the food preparation process by inspecting equipment and facilities to ensure they meet safety standards
• Evaluating employee performance through regular assessments of productivity and conducting meetings to discuss performance issues with employees
• Reviewing employee performance regularly to ensure that they are meeting standards of excellence