Total 1,269 Others level F&B / Tourism / Hospitality job vacancies in D09 Cairnhill, Orchard, River Valley

The Cook Supervisor is fully responsible to plan, produce, direct, coordinate and monitor all phases of food production. In the absence of the Food Service Section Supervisor, the incumbent is responsible for the operation of both the food production/service areas and the administrative duties within those areas.

Major duties and responsibilities include:

• Coordinates/directs the operation of the Food Service/Production areas using standards, procedures, diet manuals, modified menus and production sheets to guide the work.
• Establishes deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher level supervisors.
• Coordinates work with supporting or related work functions controlled by other supervisors.
• Uses resources to operate within a planned financial budget.
• Shares in the managerial responsibility for the proper supervision of labor, allocation of subsistence and supplies, and all other resources required to accomplish quality Veteran centered meal services.
• Participates in meetings and discussions regarding initial planning of current and future work schedules, budget requests, staffing needs, estimates, and recommendations as to scheduling projected work.
• Prepares performance requirements and work schedules in accordance with established policies and procedures.
• Provides technical direction and training when scheduling work operations with complex work steps and processes.
• Investigates work-related issues such as excessive costs or low productivity and determines causes.
• Performs as first-level supervisor over Cooks WG-7404-04 and WG-7404-06.
• Performs other related duties as assigned.

Work Schedule: Between 0500-1700, every other weekend
Compressed/Flexible Schedule: May be Authorized
Position Description Title/PD#: Cook Supervisor/PD99820S
Relocation/Recruitment Incentives: Not authorized
Permanent Change of Station (PCS): Not authorized
Financial Disclosure Report: Not required

NOTIFICATIONS:

• This position is not a AFGE Bargaining Unit positions.
• This positions is covered by locality-based comparability pay.
• This position is in the Competitive Service.
• Selectee required to serve one year supervisory/managerial probationary period.
• Veterans' preference does not apply to promotion, reassignment, change to lower grade, transfer or reinstatement in accordance with 5 CFR 211.102(d)(6).

Physical Requirements and Working Conditions: The employee is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment. Performs work in areas of extremes of temperature, such as walk-in refrigeration or freezing units. Work is carried out in kitchen/dish room areas that are often hot, uncomfortable and noisy. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties. Works with other cooks, food service workers and supervisors. Is exposed to steam, cooking odors, and noise from equipment and conversation. Is subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment. Uses strong cleaning and sanitizing solutions which may frequently be skin and respiratory irritants. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and/or physically aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service and proper protective equipment when completing cleaning activities.

Starting at $34.93 Per Hour (WS 6)

Christian Youth Camps Limited (CYC) exists to create opportunities for people to

personally encounter the living God through camping, conferencing, facilities and

programs. We sum this up in three words: Breathe, Experience, Discover.



As a Christian organisation, we're on a mission to turn the whole camping scene into

something super special for our guests. We're not just about the regular business of

running a camp; we strive to create opportunities for moments that change lives!



CYC Phillip Island Adventure Resort is an expansive facility situated on 80 acres of

landscaped grounds in the heart of Cowes. It offers accommodation for over 600

guests, featuring air-conditioned guest rooms with ensuites, and a variety of onsite

activities including giant swings, swimming pools, high and low ropes courses,

canoeing, raft making, sand volleyball, indoor rock climbing, archery and both single

and quad flying foxes!!



The resort is a purpose-built complex catering to large bookings and is a popular

destination for educational groups, community and church groups, school camps, corporate retreats, and holiday camps.



Our Food and Hospitality department is supported by two fully equipped

commercial kitchens, a campground kitchen and three all-weather barbecue areas.

Guests are hosted across four main dining rooms and are offered a comprehensive

range of dining options to meet the diverse needs of our varied customer base. High-

quality seasonal menus catering to various dietary preferences and requirements are

planned in close consultation with our groups. Our offering includes everything from

buffet breakfasts of the cooked or continental variety and packed lunches for

adventure-filled days, right through to premium sit down menus crafted with the

finest ingredients.



About the Role



We are looking for an experienced chef who is passionate about all things food

and hospitality to join our friendly team. More than just a job.......come and help us

create opportunities for moments that change lives!



Key responsibilities:



Cooking and serving food, ensuring that all dishes meet high standards at all

stages of preparation and presentation

Preparing for service, including checking supplies, equipment and work areas for

cleanliness and functionality

Assistance with the development of recipes and determining how to present

dishes

Liaison with guests regarding special diet requirements, and adherence to allergy

policies and procedures

Assisting with the induction and/or training of apprentices and new team

members

Collaborating with other kitchen staff and dining room hosts to ensure a positive

guest experience

Commitment to a flexible roster inclusive of some weekends and evenings



About You



If you love a fast-paced environment and are searching for a role with added

purpose, then this rare opportunity might be for you!



Personal attributes:

Passionate about the delivery of wholesome food and hospitality

Hardworking, flexible team player



Possess a positive, can-do attitude

Commitment to upholding food health and safety standards

Strong knowledge and experience of catering to special dietary needs would be

considered an advantage



Essential requirements:

A Victorian employee Working With Children Check (or willingness to obtain)

Valid rights to work in Australia



Interested applicants should apply through this platform and are requested to upload

a cover letter relevant to the role and a copy of their resume.

Christian Youth Camps Ltd (CYC) is committed to promoting and protecting the

best interests of children and has a zero-tolerance to child abuse.

Salary is $73000 to $75000 per year

Find ad on careerone and apply through there

The CYP Food Service Worker performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service

• Assist in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients.
• Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas.
• Wraps, arranges, and/or packages items for serving to children and youth.
• Transports food from kitchen area to classrooms or activity areas.
• Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

Kitchen Maintenance

• Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations.
• Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.
• Sets up and operates a mechanical dishwasher.
• Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning.
• Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle.
• Performs heavy-duty cleaning tasks through the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.
• Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.
• Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation.
• Stores sanitized dishes and silverware.

Food Storage

• Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.
• Stores canned, boxed, and/or frozen items in food storage area.
• Unloads food and supplies from delivery trucks.
• Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

Additional Responsibilities

• Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.
• Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.
• Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.
• Performs other duties as assigned.

Starting at $19.06 Per Hour (NA 4)

Job Summary/Purposes

Responsible for the base line preparation and creation of menu dishes, following the manager's directives while working in a team and adhering to health and sanitary norms as well as company standards.

Responsibilities

• Handles the reception of raw materials, assesses their freshness, and stores them according to FDA norms, reporting any discrepancies due to transport or storage issues.
• Manages basic preparations, cleans raw materials, and prepares the line based on the menu, following recipes and ingredient quantities provided in company manuals.
• Prepares menu dishes (starters, first courses, second courses, sides, desserts, deli items, and cold dishes), coordinating with the team.
• Ensures each dish is crafted with precision and attention to detail, performs decorations, and plates according to the company's presentation and quality standards.
• Uses appropriate tools and equipment for each task, operating safely and maintaining their cleanliness.
• Organizes individual workstation respecting shared spaces.
• Knows proper food management, different cooking techniques, and applies control procedures on conservation status.
• Proactively signals depleted products/ ingredients, checks expirations, and compiles reports on daily stock levels.
• Actively collaborates with the service area to ensure proper service timing and fulfill customer requests.
• Adheres to company procedures and hygiene regulations, ensuring safety compliance.
• Ensures proper handover to colleagues of the next shift or day.

The activities described above are listed by way of example and not exhaustively.

Shangri-La Rasa Sentosa, Singapore

We are looking for a Cook to join our team!

As a Cook, we rely on you to:

• Ensure the food quality is always of high standards
• Maintain the food preparation process in alignment with Shangri-La's service and hygiene standards
• Ensure all Health and Safety standards and policies are followed correctly
• Ensure accurate food preparation by checking reservations and events
• Ensure timely set-up according to event orders or reservations

We are looking for someone who:

• Has a passion for Culinary
• Enjoys interacting with people
• Preferably has experience working in either a restaurant or a hotel environment
• Enjoys being challenged
• Displays curiosity and takes time to learn and understand new culinary trends
• Committed to serving food of the highest quality
• Willing to work shifts

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

Shangri-La Rasa Sentosa, Singapore

We are looking for a Chef de Partie to join our team!

As a Chef de Partie, we rely on you to:

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the section assigned.
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Sous Chef on daily operation

We are looking for someone who:

• Has a passion for Culinary
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in either a restaurant or a hotel environment
• Committed to servin food of the highest quality
• A self-starter and a team player
• Displays curiosity and takes time to learn and understand new culinary trends
• Willing to work shifts

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

Job Description

• Setup Sensory Panel table (one day in advance)

• Prepare samples/labels/cups/bowls for Sensory Panels according to instructions provided by Panel Leaders

• Weighing and packing of samples for Beverage despatch to external Panel:

o labelling cups and sachets for each test for each panel member

o weighing out samples and adding to labelled packages

o wraping and packing all test samples for each panelist and labelling outer package

o arranging all samples for pick up and delivery

Weighing and preparation of samples for Panel, TAR and training sessions according to instructions provided by Panel Leaders:

• weighing out sample material

• preparing samples according to instructions (Eg. Add 200ml of hot water @80 degrees)

• label sample glasses/cups (to enable blind tasting)

• layout samples on tray for each panel participant

• provide sample trays to Sensory Rooms for distribution to sensory panel members

• help clear samples & trays once tasting is completed, remove labels and organise for cleaning

TELE me at @yijingggggg or WA me at https://wa.me/+6598623556 NOW!
Interested candidates, please submit your resume to healthcare12@recruitexpress.com.sg

Alison Chen
Outsourcing Team
Recruit Express Pte Ltd (EA Licence No.: 99C4599)

Support Clinical Project Managers (CPMs) and study team with administrative, documentation, budget management and logistic activities related to Clinical studies during the operational phase of clinical trials to ensure the timely delivery of quality data while complying with internal Standard Operating Procedures, applicable laws and ICH Good Clinical Practice.

Interested applicants please email a copy of your resume to jessiewong@recruitexpress.com.sg

Tele @jesswongie OR WA 96503173

Jessie Wong Yuan Si

Personnel EA License No.: R2197171

Recruit Express Pte Ltd (EA Licence No.: 99C4599)

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Information Technology (IT) Department.

Reporting to the Director of Finance, your job responsibilities include, but not limited to:-

· Responsible for the development and management of the entire IT infrastructure in the Hotel.

· Review and enhance IT procedures, licensing and security policies,

· Participate in vendor selections, reviews and performance management of suppliers.

· Work with internal cross-functional teams on IT process enhancements and new project requirements.

· Provide technical IT leadership and overseeing support, maintenance, changes and upgrades to the relevant IT applications and solutions.

· Responsible for the performance and staff development in the IT department.

· Perform any other duties as many be assigned from time to time by the Management.

Requirements:

· Minimum Diploma or Degree in Computer Studies/Information Systems

· Minimum 5 years of IT experience in the hotel industry

· Hands-on knowledge in hotel business applications such as Opera PMS, S&C, Materials Control, SAP and POS

· A self-driven and strong team player with the ability to work independently

· Meticulous and organised

· Strong project and time management skills

· Possess good interpersonal and communication skills

Responsibilities:

• Perform venepuncture for the collection of blood specimens for dispatch

• Sorts and records all blood specimens collected, and ensure that they are correctly labelled

• Other ad-hoc duties as and when required

Requirements:

• Phlebotomy certificate

• SNB

All qualified applicants, please click “ APPLY NOW”

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599

The first Prada Cafe in Asia will be opened in mid Dec 2024 in PRADA ION Store, and the Cafe will cater to their VIC, VIPs, associates and vendors till Feb 2025 before it is open to the Public for reservations. Come & join this hoslistic and premium customer experience in this renowed Designer Cafe! Training will be provided!

1-3 months Contract Guest Host / Runners for PRADA Cafe

• Assist in Opening and closing the café
• Attend to customers & their needs, engaged conversations with customers, etc.
• Taking orders, welcoming customers, and providing information about menu items, specials, and events.
• May required to share information about company new / limited edition products
• Cleaning tables, floors, equipment, and other areas to maintain a clean and hygienic environment
• Restocking, tracking inventory levels, and advising management of low stock
• Comprehensive Training will be provided

Requirement:

• Tertiary Education with good communication & interpersonal skills
• Well-groomed, customer service oriented, composed, patient etc.
• Able to commit minimum 3 months as training will be provided
• Preferably some F&B or guest relations experience in high end restaurants, cafes or hotels
• Contract can be extendable further for good performers
• Candidates who can only work in Dec 24 (1 month) will be hired for Runners role

Reference: Prada Caffe London, in Harrods

Jessie Hoe Huey Miin

CEI R1103861

EA: 99C4599

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Kitchen Team

Where those who love pizza can be their true self. Proud to be a Top 10 Sunday Times Best Place to Work 2023.

Benefits:

• Free Food on shift
• Plus Tips - You'll receive tips/Tronc*
• 50% off food and drink when you’re not working
• Wellbeing Support for you and your family
• Referral Bonus of €450 for referring pizza chefs and €1150 for referring managers
• Pension & Life Assurance
• Pay Rate is €14.25 per hour
• Learning and Development Opportunities to invest in you

You will be creating the star of the show, our pizza but your role will go beyond the kitchen – it’s all about enlivening the experience for our customers and making every bite memorable. Just be yourself, and we'll bring out the best in you.

What you’ll do:

• Food prep and dough management
• Cook our iconic pizza and pasta
• Work in a dynamic and energetic environment

Who we are:

Where those who love pizza can be their true self. Proud to be a Top 10 Sunday Times Best Place to Work 2023.  We’ve been around since 1965, bringing pizza to the UK and have since grown to a multichannel, international brand.  Our people are at the heart of our success and everything we do; we believe you should always be able to express yourself.  

Inclusivity and respect are at the heart of our business and are valued by our teams, customers, and suppliers. PizzaExpress and Milano is a place where everyone is welcome, and everyone belongs.  That’s why we assess each application on the aptitude to do the job and nothing else.

If you are invited to an interview, please let your interviewer know at the time of booking if you require any reasonable adjustments to be made for you.

*Tronc, or card gratuities, is a fair way to pay gratuities to our teams.  All Tronc goes to you, shared between our waiting and non-waiting teams.  You’ll get this at the end of each pay period, along with your normal pay and it’s one of the best perks about working in hospitality. 

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Job Description

Responsible for all operational aspects of the hotel including proper discipline in all departments to ensure all our guests are getting the best service at all times.

KEY RESPONSIBILITIES:

• Be aware at all times as to the condition of the house, particularly relating to the number of rooms available and occupied and ensure this information is current and accurate.

• Observing and directing personnel when necessary on the following:

- Allocating and processing of guest rooms

- Meeting and escorting VIP guests

- Giving general information, assistance to guests

• Monitoring of D/M Log Books for special requests, instructions and information recorded and action taken or to be taken.

• Conduct Room Inspections with particular emphasis on cleanliness and standard set up.

• Carry out site inspection of other hotel areas regularly.

• Liaise regularly with Housekeeping Department regarding all special requests, full house situations and for general problem solving.

• Effectively handle all guest complaints with tact and diplomacy.

• Manage and maximize occupancy, revenue and average rate while maintaining high service standards via the upselling programs within the department.

• Ensure that the guest registration, checkout, and mail services are handled efficiently, promptly and courteously in accordance with the hotel’s policy and procedures.

• Ensure compliance with legislated health and safety requirements within the workplace and be familiar with the emergency procedures on fire prevention, fire drill, guest accidents, associate accidents, bomb threat suspicious parcel, procedures on serious crime occurrence, death of a guest, stalled elevators, power failure and any other emergencies.