Total 4,819 F&B / Tourism / Hospitality job vacancies in Florida, West Palm Beach (Premier Park)- Plant

Welcome to GOLDSTAR CHEFS, the UK's main recruitment hub for International themed establishments seeking high calibre international hospitality professionals from around the world as well as within UK.

The UK is probably the world's biggest and most advanced global cuisine market and an attractive job market for International Chefs and Hospitality Managers. As a reputed hospitality recruiter (and government-authorised migration specialist), we enable talented professionals like you to be hired in UK's diverse hospitality industry sectors.

We represent stable, reputed, and principled employers who abide by high standards of employment practices and ethics. A Goldstar Chefs associated employer offers a higher salary, long-term stability, professional growth, and exceptional employee care and well-being

The position is being offered by an opulent group of restaurants across London. Famous for bringing the flavours and recipes of the Eastern Mediterranean to London. Joining this organisation means becoming part of an elite group of hospitality professionals, a privilege reserved for the best in the industry.

Are you a creative and passionate Chef with outstanding skills? Are you ready for a new lifetime opportunity to do AMAZING work? Are you ready to discover a brighter, more rewarding and prosperous future for you and your family in UK? Then take a look!

•Position: Sous Chef
•Employer: Premium Continental & Mediterranean Restaurant Group
•Location: London
•Gross OTE salary package : circa £40,000 + (incl share of serv. chge + targeted bonus)
•Weekly working hours/days 48 hours / 5 days
•Benefits & Entitlements: 28 days paid holiday (pro rata) incentives, employer’s workplace pension, employee care and wellbeing support + more

Working under the instruction and alongside Head Chef you will be conducting a senior role in kitchen operations plus supervising junior Chefs. You will have key role in the preparation and presentation of breathtaking dishes specific to the establishment and its menus. You will deal with purchasing and ordering of supplies, maintain and monitor food costing and GP, and deal with relevant admin commensurate with job role.

To qualify for selection you must have the following minimum requirements: -

•Eligibility to live and work in UK
•Experience in the preparation of authentic high quality Continental cuisine
•Technical knowledge of ingredient quality, sourcing, measuring & formulation
•Industrial training in a world renowned culinary/hospitality institute
•Ideal previous experience of at least 3 years in role of Head Chef + min 6 years of prior experience in escalating job ranks
•Relevant Health & Safety credentials and knowledge of HACCP protocols
•Computer literacy, plus sound financial + business acumen
•Resident within commutable distance of up to one hour
•The desire to work in a stunning remote island location

In addition you should also have the following attributes :-

•Performance, achievement and results driven
•Leadership qualities
•Time Management
•Have an eye for detail
•Able to work well with others
•Creative energetic and passionate about delivering culinary excellence
•A hardworking, fastidious and conscientious individual
•South health and fitness
•Bachelors or Masters degree in Culinary Arts or similar

FAST PACED AND BE ABLE TO WORK AT SPEED AND UNDER PRESSURE
Boost your chances of being shortlisted by sending a video demo of your skills, photos of dishes you specialise in and /or have created, Instagram link (if avail.) menus you have worked on, plus any commendations and references to hand.

This vacancy is open to worldwide as well as UK candidates.

Important note :

UK applicants - Prospective employers may ask for proof of right to work in UK (eg, passport copy or other eligible evidence) to be sent by email or post before calling you for on site interview. If you cannot or will not provide in advance your application may be rejected. You must produce evidence in original form at time of interview.

Overseas applicants - Kindly note relevant fees/charges relating to UKVI Skilled Worker Sponsorship are borne by you (incl.travel to UK) (employer pays relevant UKVI sponsor fees). If you are eligible for the post and agree to the aforementioned in principle, we will send you full details and related costs of UK employment and visa formalities

GOOD NEWS - UKVI Skilled Workers visa leads to eligibility for settlement in UK after 5 years. Plus your spouse/family can also enter and reside with you on dependent visa whilst in UK. Please note aforementioned is accordance with UKVI Skilled Workers immigration rules at time of posting this ad.

Please note Goldstar Chefs do NOT ask for upfront payment for shortlisting your CV for this vacancy.

DUE TO EXPECTED VOLUME OF RESPONSES WE ARE UNABLE TO DEAL WITH PHONE INQUIRIES SO PLEASE DO NOT CALL, WE WILL CONTACT YOU IF SHORTLISTED

Goldstar Chefs are a nationwide recruitment organisation serving the UK's hospitality industry. We are also a UK government (OISC) regulated immigration adviser with specialist expertise in dealing with UKVI Skilled Workers sponsorship formalities for both employees and employers. Goldstar Chefs are a Corporate Member of The Recruitment & Employment Confederation (REC).

Full-time Kitchen Team Member vacancy at GAIL's!

If you love the smell of freshly baked bread and always work with a smile, then please read on!

We are looking for Kitchen Team Members who have a passion to join the GAIL’s family and for great food made from quality ingredients. You should be motivated by teamwork and willing to help others. With no day being the same, you must be adaptable and positive to deliver our fresh food, bread and cakes to high standards whilst maintaining food safety standards.

You will be working at pace to prove and bake items for our beautifully presented displays. You’ll know our products and recipes inside out and take initiative to learn more.

Our bakeries open early so typically Kitchen Team Members will start early too – it will vary between bakeries but typically around 5:30am – 6:30am

As appreciation for being a reliable Kitchen Team Member who is always on time and hardworking, we will treat you to amazing benefits including:

• Free food and drink when working
• 50% off food and drink when not working
• Pension Scheme
• Discounts and Savings from high-street retailers and restaurants
• 24 hour GP service
• Cycle to work scheme
• Twice yearly pay review
• Development programmes for you to RISE with GAIL’s

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression. 
The role of a Food Service Assistant in an Aged Care facility is busy as it is rewarding.
You will be required to,

provide high customer service to residents when serving meals.
assist with basic food preparation.
set up for meal service and clean down afterwards etc.

There are positions available, with shifts offered across all 7 days to accommodate your availability from 6:30 a.m. to 8:00 p.m.
Prior hospitality experience is highly valued but not mandatory. A certificate in food safety is recommended. Additionally, you may be required to hold a National Police Check or a
... Click here to view more detail / apply for Food Service Assistant

SCOPE

Reporting to the General Managert, the Executive Chef will manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

OVERALL OBJECTIVES

• Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
• Develop and maintain menus and recipes for each restaurant, while determining product prices, ensuring accurate costing of all dishes and maintaining good gross margins.
• Maintain comprehensive product knowledge in regards to ingredients, equipment, suppliers, markets and current trends and ensure that appropriate adjustments to kitchen operations are made accordingly.
• Ensure that all rules & regulations are strictly established and adhered within the hotel including the hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• Ensure that all costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.
• Create a conducive environment and ensure that innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.
• Support and implement Human Resources & Talent Development initiatives.
• Assist in preparing/consolidating the yearly budget for the department.
• Manage the consolidated inventory of Food & Beverage department’s OS&E together with the stewarding department.
• Review and update all departmental operations manuals annually.
• Assist in sourcing the best available products, constantly aim to improve quality, communicate about the products both internally and externally.
• Collaborate on the preparation of a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.
• Ensure that all managers plan and implement effective training programmes in the appointed outlets.

QUALIFICATION

• Minimum 10 years culinary experience, with 5 years in a kitchen management role, preferably with an international 5-star hotel chain.
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
• Experience in Banquet (preferred)
• Fluent in spoken and written English
• Possesses great leadership and motivational skills

Our client is a restaurant management company that operates and franchises in Singapore and other Asian countries.

• Assess market trends to uncover and evaluate new food and beverage retail leasing opportunities that foster business growth.
• Develop relationships with tenants, landlords, and stakeholders to negotiate and close lease agreements.
• Work with marketing and operations teams to drive leasing efforts and support tenant onboarding.
• Monitor and report on the performance of leased properties, ensuring alignment with business objectives.

Requirements:

• Diploma and above
• At least 2 years of business development and leasing management experience in F&B or retail industry.
• Proficient in Microsoft Office skills for data and reports.
• Good knowledge in commercial leasing processes.
• Proven negotiation skills, communication, and build strong relationships with diverse stakeholders.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to hr@recruit-expert.com

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

Our client has more than 20 restaurants in Singapore that provide various dining concepts that refined tastes of both local and international food enthusiasts.

• Oversee the daily operations of the AP function.
• Guide the AP team to ensure accurate, efficient, and timely processing of invoices and payments, as well as the resolution of payment discrepancies.
• Ensure the function adheres to the deadlines set by the finance department.

Requirements:

• Diploma in Accounting or equivalent.
• At least 4 years of AP experience in F&B industry.
• Strong understanding of AP processes and related accounting principles.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to hr@recruit-expert.com

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

Your responsibilities include:

• Setting up and stocking up stations with all necessary supplies
• Preparing food for service (mise-en-place)
• Cooking menu items
• Maintain the highest standards of cleanliness and sanitation within the station and restaurant
• Executing established procedures in handling inventory

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Key Responsibilities:

1. Food Preparation and Cooking:Prepare and cook dishes according to the restaurant's standards and recipes.
   Ensure all dishes are presented in an appealing manner.
   
2. Station Management:Oversee a specific section of the kitchen.
   Maintain high standards of hygiene and cleanliness in the station.
   
3. Quality Control:Ensure the quality and consistency of dishes served.
   Monitor portion sizes and waste management to control costs.
   
4. Inventory and Stock Control:Assist in managing inventory and ordering supplies as needed.
   Check the freshness and quality of ingredients.
   
5. Team Collaboration:Work closely with other chefs and kitchen staff to ensure smooth kitchen operations.
   Train and supervise junior kitchen staff and apprentices.
   
6. Health and Safety Compliance:Adhere to health and safety regulations in the kitchen.
   Ensure proper food storage and handling practices.
   
7. Menu Development:Contribute ideas for new dishes and improvements to existing menu items.
   Stay updated on culinary trends and techniques.
   
8. Customer Satisfaction:Respond to special dietary requests and ensure customer satisfaction.
   Handle customer feedback and work to resolve any issues.
   

• Singapore Based (Boon Lay)
• Working Days: Mon - Friday, 8.30am – 5.15pm
• Salary: $2, 500 - $3, 500
• Diploma in Mechanical/Electrical/Electronic Engineering or equivalent practical experience; With experience in a similar supervisory role within Aftermarket Service Industry.
• Career Progression Opportunities

Operational Support:

• Coordinate and prioritize team activities to ensure smooth operations and timely issue resolution.
• Optimize resource utilization including manpower, equipment, and energy to enhance operational efficiency.
• Prepare comprehensive reports on Preventive Maintenance completion, including details on equipment lifecycle, recommended parts replacement.
• Document any parts that were replaced during PM or on Ad-Hoc Basis
• Update the equipment list monthly during the execution of Preventive Maintenance activities
• Ensure that end-end process of procurement of require Parts for maintenance is ordered.

Customer Relationship Management:

• Assist in maintaining strong relationships with customers, dealers, and distributors.
• Collaborate with the Account Manager in addressing key customer complaints and conducting satisfaction investigations to implement improvement plans.
• Conduct training sessions for technicians, customers, and dealers/distributors on the operation and maintenance of Commercial Kitchen Equipment.

Team Management:

• Assist in training technicians as necessary to meet workload demands and quality standards.
• Supervise and manage a team of service technicians and in-house subcontractors.

Contract Management:

• Support in managing contract commitment in terms of KPI (Critical Equipment Reliability; CM Completion Rate; PM Completion Rate, Emergency Response SLA; Hygiene Audit; Compliance to Fire Safety, WSH, GRA and Security Access Requirement; Service Quality Survey).

Health, Safety, and Compliance:

• Drive EH&S initiatives, promote EHS awareness, and monitor compliance within the team.

Performance Metrics:

• Collaborate with the Account Manager to track and improve KPIs such as productivity, field expenses, and Aftermarket Service Sales revenue/margins.

Job Requirements:

• Diploma in Mechanical/Electrical/Electronic Engineering or equivalent practical experience.
• With experience in a similar supervisory role within Aftermarket Service Industry
• Proficiency in Microsoft Business Central or similar tools.
• With understanding of EH&S standards and practices.
• With experience in conducting training sessions for technicians, customers, and dealers/distributors on Commercial Kitchen Equipment

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Our client is a restaurant management company that operates and franchises in Singapore and other Asian countries.

• Assess market trends to uncover and evaluate new food and beverage retail leasing opportunities that foster business growth.
• Develop relationships with tenants, landlords, and stakeholders to negotiate and close lease agreements.
• Work with marketing and operations teams to drive leasing efforts and support tenant onboarding.
• Monitor and report on the performance of leased properties, ensuring alignment with business objectives.

Requirements:

• Diploma and above
• At least 2 years of business development and leasing management experience in F&B or retail industry.
• Proficient in Microsoft Office skills for data and reports.
• Good knowledge in commercial leasing processes.
• Proven negotiation skills, communication, and build strong relationships with diverse stakeholders.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to hr@recruit-expert.com

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

• Singapore Based (Boon Lay)
• Mon - Friday, 8.30am – 5.15pm
• Salary: $2, 500 - $3, 500
• Diploma in Mechanical/Electrical/Electronic Engineering or equivalent practical experience; Passionate in picking up knowledge of Professional/Commercial Foodservice Equipment.
• Career Progression Opportunities

Operational Support:

• Assist the Account Manager in coordinating and prioritizing maintenance tasks, addressing issues encountered by the team.
• Support the optimization of manpower, standard time, equipment, and energy usage.
• Provide regular updates on maintenance activities and help resolve operational challenges.

Customer Relationship Management:

• Assist in responding to customer complaints and support customer satisfaction investigations.
• Work with the Account Manager to collect feedback from customers, Dealers/Distributors, and maintain positive relationships.
• Help escalate complex issues to the Account Manager that may impact service quality or business performance.

Financial Support:

• Assist the Account Manager in monitoring financial performance, documenting expenses, and helping to track account receivables.
• Support the management of after-sales service delivery, including the use of Microsoft Business Central for financial tracking.
• Aid in the preparation of financial reports, including service revenue and margin data.

Team Management:

• Provide administrative support in the recruitment, interviewing, and training of technicians as required by workload demands.
• Support the management of a team of technicians by tracking their schedules, workload, and performance metrics.
• Help facilitate communication between technicians, subcontractors, OEMs and the Account Manager to ensure smooth operations.

Logistics and Procurement:

• Assist with parts, materials, and tools procurement for scheduled maintenance, repairs, and emergency service calls.
• Support logistics planning to ensure that the necessary resources are available for maintenance activities.
• Aid in the coordination with subcontractors, from comparing quotations to ensuring timely delivery of services and materials.

Contract and Quotation Support:

• Help in the preparation and management of contract renewals, ensuring that all necessary documentation is in place.
• Assist the Account Manager in generating quotations for simple repairs and service requests.

Health, Safety, and Compliance:

• Help drive Environmental, Health, and Safety (EH&S) initiatives, ensuring compliance during all maintenance operation.
• Support the monitoring of safety standards and participate in creating EH&S awareness within the team.

Performance Metrics:

• Assist in tracking and reporting key performance indicators (KPIs), such as technician productivity, field expenses, and Aftermarket Service Sales revenue.
• Provide regular feedback on operational performance to the Account Manager.

Job Requirements:

• Min. Diploma in Mechanical/Electrical/Electronic Engineering or equivalent practical experience.
• Proficiency in Microsoft Business Central or similar tools.
• Understanding of EH&S standards and practices.
• Passionate in picking up knowledge of Professional/Commercial Foodservice Equipment.

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Role:

Retail Assistant (Showroom / FMCG food)

• Singapore Based (Boon Lay)
• 5.5 Days work per week (Mon-Fri 9AM – 6PM / 10AM to 7PM, Sat 9AM to 1PM)
• Basic: $2500 - $3000 + AWS
• Admin experience, prefer have experience in FMCG food industry
• Will need to work in office and assist in showroom
• Career Progression Opportunities

Job scope

Assess customers’ needs and provide assistance and information on product features

Welcome customers to the store and answer their queries

Maintain in-stock and presentable condition assigned areas

Actively seek out customers in-store and handle cashier, payment

Remain knowledgeable on products offered and product promotion

Process POS (point of sale) purchases/Cashiering

Handle returns of merchandise

Team up with co-workers to ensure proper customer service

Comply with inventory control procedures (weekly and yearend inventory)

Help in picking for Online orders

Do other task as assigned by Management

#SCR-vicky-wee

✅ Wee Yuan Huan
✅ Reg No: R21100383
✅ The Supreme HR Advisory Pte Ltd
✅ EA No: 14C7279

Must have 7 years experience.

Experience in South and North indian dishes.

Expertise in variety of Briyani is must.

Others:

Prepare culinary dishes and meals as per orders requested by customers.

Verify that prepared food meets requirements for quality and quantity.

Develop new menu items while improvising the existing ones.

Adhere to quality in preparing recipes and meals.

JOB SUMMARY

The Chef de Partie is responsible for supporting leadership to the culinary team, assisting directions in driving stellar business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include creating and upholding a positive culture, assisting the culinary team in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Sous Chef’s absence to ensure that the culinary team has proper direction.

1. Ensure food preparation & plating meets the specifications of guests in a timely manner.

2. Adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions.

3. Support & ensure the culinary team adheres to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.

4. Assist maintenance with all kitchen tools & equipment, taking necessary corrective actions.

5. Assist with managing the kitchen inventory and ensuring supplies are fresh and of high quality.

6. Ensuring proper food temperatures when cooking and managing proper storage at all times.

7. Follow through all kitchen opening, closing and administrative duties as directed.

8. Supporting in purchases ranging from equipment to managing food stock ordering according to appropriate budget & par levels set and managed according to business needs.

9. Support with training & development planned, implemented & monitored for junior team members; induction and mentorship with continuing development opportunities.

10. Adhere to the implementation of action plans according to directions shared covering matters ranging from HR, cost control and guest feedback.

11. All workplace safety and food hygiene regulatory guidelines must be strictly adhered to by all team members, at all times.

12. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

QUALIFICATIONS:

· A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 3 years of experience in European culinary and 2 years supervisory experience.

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.