Junior Sous Chef – Indian Cuisine – Le Meridien Singapore

APPLY HERE

Job Number 19000SQ9
Job Category Food and Beverage & Culinary
Location Le Meridien Singapore| Sentosa| Singapore| Singapore
Brand Le Meridien
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
At Le Meridien| we believe in helping guests unlock the unexpected and
engaging experiences each destination has to offer. Our guests are curious and
creative| cosmopolitan| culture seekers that appreciate sophisticated|
timeless service. We provide original| chic and memorable service and
experiences that inspire guests to unlock the destination. We’re looking for
curious| creative and well-informed people to join our team. If you appreciate
connecting with like-minded guests and have a deep desire to create unexpected
experiences| we invite you to explore career opportunities with Le Meridien.

![](https://cardinaldata.net/metric/?mid=&wid=52446&sid=&tid=8097&rid=OPTOUT_RESPONSE_OK&t=1552879133901)

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits
culinary talents by personally performing tasks while leading the staff and
managing all food related functions. Works to continually improve guest and
employee satisfaction while maintaining the operating budget. Supervises all
kitchen areas to ensure a consistent| high quality product is produced.
Responsible for guiding and developing staff including direct reports. Must
ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary| food and
beverage| or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts| Hotel and
Restaurant Management| or related major; 2 years experience in the culinary|
food and beverage| or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Prepares and cooks foods of all types| either on a regular basis or for
special guests or functions.

• Develops| designs| or creates new applications| ideas| relationships|
systems| or products| including artistic contributions.

• Recognizes superior quality products| presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Knows and implements brand’s Safety Standards.

• Supervises kitchen shift operations and ensures compliance with all Food &
Beverage policies| standards and procedures.

• Maintains purchasing| receiving and food storage standards.

• Operates and maintains all department equipment and reports malfunctions.

• Supports procedures for food & beverage portion and waste controls.

• Checks the quality of raw and cooked food products to ensure that standards
are met.

• Assists in determining how food should be presented and creates decorative
food displays.

Leading Team

• Supervises and coordinates activities of cooks and workers engaged in food
preparation.

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

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

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

• Serves as a role model to demonstrate appropriate behaviors.

• Ensures and maintains the productivity level of employees.

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

• Estimates daily production needs on a weekly basis and communicates
production needs to kitchen personnel daily.

• Leads shifts while personally preparing food items and executing requests
based on required specifications.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals| budget goals| team
goals| etc.

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

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

• Schedules employees to business demands and tracks employee time and
attendance.

• Understands the impact of departments operation on the overall property
financial goals and objectives and manages to achieve or exceed budgeted
goals.

• Orders employee uniforms according to budget and ensures uniforms are
properly inventoried and maintained.

• Reviews staffing levels to ensure that guest service| operational and
financial objectives are met.

Ensuring Exceptional Customer Service

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

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

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

• Sets a positive example for guest relations.

• Handles guest problems and complaints.

• Strives to improve service performance.

• Helps employees receive on-going training to understand guest expectations.

Managing and Conducting Human Resource Activities

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

• Identifies the educational needs of others| developing formal educational or
training programs or classes| and teaching or instructing others.

• Assists as needed in the interviewing and hiring of employee team members
with appropriate skills.

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

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

• Participates in training the Restaurant and Catering staff on menu items
including ingredients| preparation methods and unique tastes.

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.

• Assists Executive Chef with all kitchen operations.

• Attends and participates in all pertinent meetings.

_

All Day Dining Restaurant – Server – The Ritz-Carlton – Singapore

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Job Number 19000TW7
Job Category Food and Beverage & Culinary
Location The Ritz-Carlton| Millenia Singapore| Singapore| Singapore VIEW
ON MAP
Brand The Ritz-Carlton
Schedule Full-time
Position Type Non-Management/Hourly

Start Your Journey With Us
At more than 80 award-winning properties worldwide| The Ritz-Carlton Ladies
and Gentlemen create experiences so exceptional that long after a guest stays
with us| the experience stays with them. As the premier worldwide provider of
luxury experiences| we set the standard for rare and special luxury service
the world over. We invite you to explore The Ritz-Carlton.

Explore our very big world

We welcome you to join our global and diverse family. Whether you’re new to
hospitality or a seasoned professional| you can come to us knowing that you
will always be appreciated for your natural talents. Your positive energy and
people-pleasing mindset are an important part of why our guests stay with us
again and again.

Rewards for work| benefits for life

You’ll be supported in and out of the workplace through:

Discounts on hotel rooms| gift shop items| food and beverage
Learning and development opportunities
Recognition programs
Wellbeing programs
Encouraging management
Team-spirited colleagues

The impact you’ll make

You know the finest details of our menu and can’t wait to share your expertise
with our guests. When they dine with us| your warm greeting| flawless table
settings| and your friendly demeanor do not go unnoticed. No matter the day|
you set out to provide each guest with a dining experience that will be
remembered long after their stay _._

What you’ll be doing

Welcome guests and promptly attend to tables
Serve food and beverages to guests making recommendations if needed
Share your menu knowledge to assist guests with questions and special requests
Record transactions in the MICROS system correctly and timely
Check-in with guests to assure satisfaction with each course and beverage
Clean tables| complete closing duties and re-stock tableware and other supplies

What we’re looking for

Great conversational skills and teamwork-oriented
Positive outlook and outgoing personality
Previous serving experience is a big plus

This role requires the ability to move and lift up to 25 lbs. Standing|
sitting or walking for extended periods of time and ensuring a professional
appearance in a clean uniform are also required. Prior to employment| we’ll
ask you to complete safety training and certification.

Connect your passions with a rewarding opportunity

You’re a food and beverage enthusiast who really enjoys making others feel at
home. When you work with us| you|ll get to entertain and meet people from all
over the world as you build your experience. Join us and grow through
opportunities to explore the business| opening yourself to various career
options. No matter your path| we’ll make sure you feel right at home.

_The Ritz-Carlton is an equal opportunity employer committed to hiring a
diverse workforce and sustaining an inclusive culture. The Ritz-Carlton does
not discriminate on the basis of disability| veteran status or any other basis
protected under federal| state or local laws._

]

General Manager – All Day Dining Restaurant – JW Marriott Hotel Singapore South Beach

APPLY HERE

Job Number 19000TEA
Job Category Food and Beverage & Culinary
Location JW Marriott Hotel Singapore South Beach| Singapore| Singapore

Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? No
Position Type Management
Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and
Marriott Hotels.
Marriott Hotels | Marriott International’s flagship brand with more than
500 global locations| is advancing the art of hosting so that our guests can
travel brilliantly. As a host with Marriott Hotels| you will help keep this
promise by delivering premium choices| sophisticated style| and well-crafted
details. With your skills and imagination| together we will innovate and
reinvent the future of travel.

JW Marriott is part of Marriott International|s luxury portfolio and
consists of more than 80 beautiful properties in gateway cities and
distinctive resort locations around the world. JW believes our associates come
first. Because if you’re happy| our guests will be happy. It’s as simple as
that. Our hotels offer a work experience unlike any other| where you’ll be
part of a community and enjoy a true camaraderie with a diverse group of co-
workers. JW creates opportunities for training| development| recognition and
most importantly| a place where you can really pursue your passions in a
luxury environment. Treating guests exceptionally starts with the way we take
care of our associates. That’s The JW Treatment™.

JOB SUMMARY

Supervises daily restaurant operations and assists with menu planning|
maintains sanitation standards and assists servers and hosts on the floor
during peak meal periods. Strives to continually improve guest and employee
satisfaction and maximize the financial performance in areas of
responsibility. Determines training needed to accomplish goals| then
implements plan.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

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

• Maintains service and sanitation standards in restaurant| bar/lounge and
room service areas.

• Reviews staffing levels to ensure that guest service| operational needs and
financial objectives are met.

Leading Food and Beverage Team

• 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.

• Identifies the developmental needs of others and coaches| mentors| or
otherwise helps others to improve their knowledge or skills.

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

• Ensures and maintains the productivity level of employees.

• Provides the leadership| vision and direction to bring together and
prioritize the departmental goals in a way that will be efficient and
effective.

• Ensures compliance with all food & beverage policies| standards and
procedures by training| supervising| follow-up and hands on management.

• Ensures compliance with all applicable laws and regulations.

• Ensures compliance with food handling and sanitation standards.

• Ensures staff understands local| state and Federal liquor laws.

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

• Establishes guidelines so employees understand expectations and parameters.

• Monitors alcohol beverage service in compliance with local laws.

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| ensures the quality| standards and meets the
expectations of the customers on a daily basis.

• Displays leadership in guest hospitality| exemplifies excellent customer
service and creates a positive atmosphere for guest relations.

• Empowers employees to provide excellent customer service.

• Acts as the guest service role model for the restaurants| sets a good
example of excellent customer service and creates a positive atmosphere for
guest relations.

• Handles guest problems and complaints.

• Meets with guests on an informal basis during meals or upon departure to
obtain feedback on quality of food and beverage| service levels and overall
satisfaction.

• Ensures corrective action is taken to continuously improve service results.

• Incorporates guest satisfaction as a component of departmental meetings with
a focus on continuous improvement.

• Manages service delivery in outlets to ensure excellent service from point
of entry to departure (e.g.| greeting from hostess| speed of order taking and
food and beverage delivery| fulfillment of special requests| collection of
payment & invitation to return).

Managing and Conducting Human Resource Activities

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

• Identifies the educational needs of others| develops formal educational or
training programs or classes| and teaches or instructs others.

• Ensures employees are treated fairly and equitably. Strives to improve
employee retention.

• Ensures employees receive on-going training to understand guest
expectations.

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

• Strives to improve service performance.

• Ensures recognition is taking place across areas of responsibility.

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.

• Assists servers and hosts on the floor during meal periods and high demand
times.

• Recognizes good quality products and presentations.

• Supervises daily shift operations in absence of Assistant Restaurant
Manager.

• Oversees the financial aspects of the department including purchasing and
payment of invoices.

_

Sous Chef (Chinese Restaurant) – The St. Regis Singapore

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Job Number 19000TBL
Job Category Food and Beverage & Culinary
Location The St. Regis Singapore| Singapore| Singapore
Brand St. Regis Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
The St. Regis brand first established luxury hospitality more than 110 years
ago| with the opening of the St. Regis New York. From the moment John Jacob
Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth
Avenue| St. Regis has stood as a symbol of uncompromising elegance and bespoke
service. Today| with more than 40 of the best addresses around the world| St.
Regis is a place where trends are born| boundaries are broken and guests can
simply live exquisite. We invite you to explore careers at St. Regis.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits
culinary talents by personally performing tasks while leading the staff and
managing all food related functions. Works to continually improve guest and
employee satisfaction while maintaining the operating budget. Supervises all
kitchen areas to ensure a consistent| high quality product is produced.
Responsible for guiding and developing staff including direct reports. Must
ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary| food and
beverage| or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts| Hotel and
Restaurant Management| or related major; 2 years experience in the culinary|
food and beverage| or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food &
Beverage policies| standards and procedures.

• Estimates daily production needs on a weekly basis and communicates
production needs to kitchen personnel daily.

• Assists Executive Chef with all kitchen operations and preparation.

• Prepares and cooks foods of all types| either on a regular basis or for
special guests or functions.

• Develops| designs| or creates new applications| ideas| relationships|
systems| or products| including artistic contributions.

• Assists in determining how food should be presented and creates decorative
food displays.

• Maintains purchasing| receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products| presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Operates and maintains all department equipment and reports malfunctions.

• Checks the quality of raw and cooked food products to ensure that standards
are met.

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food
preparation.

• Leads shifts while personally preparing food items and executing requests
based on required specifications.

• 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.

• Maintains the productivity level of employees.

• Ensures employees understand expectations and parameters.

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

• Ensures property policies are administered fairly and consistently.

• Communicates performance expectations in accordance with job descriptions
for each position.

• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

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

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

• Sets a positive example for guest relations.

• Empowers employees to provide excellent customer service.

• Interacts with guests to obtain feedback on product quality and service
levels.

• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals| budget goals| team
goals| etc.

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

• Utilizes the Labor Management System to effectively schedule to business
demands and for tracking of employee time and attendance.

• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

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

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

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

• Brings issues to the attention of the department manager and Human Resources
as necessary.

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.

• Attends and participates in all pertinent meetings.

_

Sous Chef (Pastry Kitchen) – Hilton Singapore

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JOB DESCRIPTION
 
A Sous Chef will work closely with the Executive Pastry Chef and Executive
Chef to manage all aspects of the kitchen to deliver an excellent Guest and
Member experience while managing food provisions| assisting with guest
queries| and controlling costs.
What will I be doing?
A Sous Chef| will work closely with the Executive Pastry Chef and Executive
Chef to manage aspects of the kitchen to deliver an excellent Guest and Member
experience. A Sous Chef will also be required to manage food provisions|
assist with guest queries| and control costs. Specifically| you will be
responsible for performing the following tasks to the highest standards:
Manage all aspects of the kitchen including operational| quality and administrative functions
Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislatio

Assist in positive outcomes from guest queries in a timely and efficient manne

Ensure food stuffs are of a good quality and stored correctl

Contribute to menu creation by responding and incorporating Guest feedbac

Ensure the consistent production of high quality food through all hotel food outlets
Manage customer relations when necessary| in the absence of the Executive Chef
Ensure resources support the business needs through the effective management of working rotations
Support brand standards through the training and assessment of the Team
Manage the kitchen brigade effectively to ensure a well-organized| motivated Team
Control costs without compromising standards| improving gross profit margins and other departmental and financial targets
Assist other departments wherever necessary and maintain good working relationships
Comply with hotel security| fire regulations and all health and safety and food safety legislation
Report maintenance| hygiene and hazard issues
Be environmentally aware

What are we looking for?

A Sous Chef serving Hilton brands is always working on behalf of our Guests
and working with other Team Members. To successfully fill this role| you
should maintain the attitude| behaviours| skills| and values that follow:

Relevant qualifications for this role
Excellent planning and organizing skills
Ability multi-task and meet deadlines
Strong supervisory skills
A current| valid| and relevant trade qualification (proof may be required)
A creative approach to the production of food
Positive attitude
Good communication skills
Ability to work under pressure
Ability to work on own or in teams

It would be advantageous in this position for you to demonstrate the following
capabilities and distinctions:

Previous kitchen experience in similar role
Passion for producing high quality food
Knowledge of current food trends
Proficiency with computers and computer programs| including Microsoft Word| Excel and Outlook

What will it be like to work for Hilton?

Hilton is the leading global hospitality company| spanning the lodging sector
from luxurious full-service hotels and resorts to extended-stay suites and
mid-priced hotels. For nearly a century| Hilton has offered business and
leisure travelers the finest in accommodations| service| amenities and value.
Hilton is dedicated to continuing its tradition of providing exceptional guest
experiences across its global brands. Our vision to fill the earth with the
light and warmth of hospitality unites us as a team to create remarkable
hospitality experiences around the world every day. And| our amazing Team
Members are at the heart of it all!

Executive Chef – Bread Street Kitchen – Marina bay Hotel – Singapore

APPLY HERE

Executive Chef – Bread Street Kitchen
Apply now Job no: 494110
Work type: Full-Time
Location: Marina Bay Sands
Categories: Back of House- Chefs / Commis- F&B Management
_JOB SCOPE_
Responsible for all aspects of meal preparation- clean-up- and general upkeep of the kitchen and the restaurant
Directly supervises Cooks- Prep-Cooks- Dishwashers- and Food runners.
Responsible for ordering all food and supplies for the Kitchen- while maintaining budget.
Responsible for performing written evaluations of all staff working in the kitchen
Performs weekly inspections of physical space- following the BOH Inspection Report.
Attends and gives updates at weekly manager meetings

Responsible for knowing and adhering to the policies and procedures contained within the Employee Handbook and training materials

Maintain Food cost and BOH labor within budget guidelines and expectations

Responsible for recruiting- interviewing and hiring all BOH employees- following Marina Bay Sands policies.
Emphasizes safety and security awareness- and ensuring that employees are properly trained to create safe situations.
Will Participate in off-site events when ask needed. To include ordering working and staffing event.
Complies and ensures hygiene policies are strictly adhered to a daily basis. Conducts training on hygiene standards and performs regular inspections with outlet chefs and stewarding.
Ensures that periodic programs such as pest control- grease trap and kitchen hood cleaning are in place.
Oversees annual budget.
Evaluates- revises and improves existing Department policies and procedures. Prepares other required operational Department reports.
Coordinates equipment needs- cleaning schedule/project status- health/safety and sanitation follow up with the Executive Steward and Hygiene team.
Reviews menus- analyzes recipes- determines food- labor- and overhead costs- and assigns prices to menu items.
Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.
Investigates and resolves guest complaints in a prompt- courteous and professional manner with proper documentation and resolutions.
Work with Marketing team on initiative in order to drive foot traffic to the restaurant.
Built and maintain a good relationship with the customer in order to create regular data base.
Ensure participation and engagement in CSR activities.
Perform regular review via appraisal format to employee.
Research to be done on regular basis in order to have sustainable ingredient.

_Job Requirements:_

Vocational School or above.
Culinary Diploma or Certificate.
Minimum 5 years’ experience as an Executive Chef in a restaurant with a similar style of dining- capacity and volume.
Ten years managerial experience in a high volume 4-5 star hotel. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large- diverse kitchen & restaurant environment.
Knowledge of Asian and Western cuisines- their preparation and service. Understanding of latest culinary concepts in a broad range of cuisines.
Strong financial and computer skills; has experience working with and an understanding of P&L’s and budgeting.
Excellent logistical- culinary and leadership skills.
Able to instill safety and sanitation habits
Fluent in English- knowledge of additional languages is advantages.
Ability to work flexible hours- including nights- weekends- and holidays in addition to normal business hours- as needed.
Have a well-groomed- professional appearance.
Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen
Possess a passion for culinary excellence with incredible skill to create exciting new dishes- appropriate for the venue’s concept.
Proven ability to direct staff clear and concisely while positively influencing employee behavior and performance.
Think quickly- multitask- and adapt to changing situations while maintaining the highest quality of product and other established standards.

Commis I (All Day Dining) – JW Marriott Hotel Singapore South Beach

APPLY HERE

Job Number 19000QCH
Job Category Food and Beverage & Culinary
Location JW Marriott Hotel Singapore South Beach| Singapore| Singapore

Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Position Type Non-Management/Hourly
Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and
Marriott Hotels.
Marriott Hotels | Marriott International’s flagship brand with more than
500 global locations| is advancing the art of hosting so that our guests can
travel brilliantly. As a host with Marriott Hotels| you will help keep this
promise by delivering premium choices| sophisticated style| and well-crafted
details. With your skills and imagination| together we will innovate and
reinvent the future of travel.

JW Marriott is part of Marriott International|s luxury portfolio and
consists of more than 80 beautiful properties in gateway cities and
distinctive resort locations around the world. JW believes our associates come
first. Because if you’re happy| our guests will be happy. It’s as simple as
that. Our hotels offer a work experience unlike any other| where you’ll be
part of a community and enjoy a true camaraderie with a diverse group of co-
workers. JW creates opportunities for training| development| recognition and
most importantly| a place where you can really pursue your passions in a
luxury environment. Treating guests exceptionally starts with the way we take
care of our associates. That’s The JW Treatment™.

Job Summary

Prepare special meals or substitute items. Regulate temperature of ovens|
broilers| grills| and roasters. Pull food from freezer storage to thaw in the
refrigerator. Ensure proper portion| arrangement| and food garnish. Maintain
food logs. Monitor the quality and quantity of food that is prepared.
Communicate assistance needed during busy periods. Inform Chef of excess food
items for use in daily specials. Inform F &B service staff of 86|ed items and
available menu specials. Ensure the quality of the food items. Prepare and
cook food according to recipes| quality standards| presentation standards| and
food preparation checklist. Prepare cold foods. Assist management in hiring|
training| scheduling| evaluating| counseling| disciplining| and motivating and
coaching employees; serve as a role model.

Follow all company and safety and security policies and procedures; report
maintenance needs| accidents| injuries| and unsafe work conditions to manager;
complete safety training and certifications. Ensure uniform and personal
appearance are clean and professional; maintain confidentiality of proprietary
information; protect company assets. Anticipate and address guests| service
needs. Speak with others using clear and professional language. Develop and
maintain positive working relationships with others; support team to reach
common goals; listen and respond appropriately to the concerns of other
employees. Ensure adherence to quality expectations and standards. Stand| sit|
or walk for an extended period of time. Reach overhead and below the knees|
including bending| twisting| pulling| and stooping. Move| lift| carry| push|
pull| and place objects weighing less than or equal to 25 pounds without
assistance. Perform other reasonable job duties as requested by Supervisors.

_

Commis III (All Day Dining) – JW Marriott Hotel Singapore South Beach

APPLY HERE

Job Number 19000QC3
Job Category Food and Beverage & Culinary
Location JW Marriott Hotel Singapore South Beach| Singapore| Singapore

Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Position Type Non-Management/Hourly
Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and
Marriott Hotels.
Marriott Hotels | Marriott International’s flagship brand with more than
500 global locations| is advancing the art of hosting so that our guests can
travel brilliantly. As a host with Marriott Hotels| you will help keep this
promise by delivering premium choices| sophisticated style| and well-crafted
details. With your skills and imagination| together we will innovate and
reinvent the future of travel.

JW Marriott is part of Marriott International|s luxury portfolio and
consists of more than 80 beautiful properties in gateway cities and
distinctive resort locations around the world. JW believes our associates come
first. Because if you’re happy| our guests will be happy. It’s as simple as
that. Our hotels offer a work experience unlike any other| where you’ll be
part of a community and enjoy a true camaraderie with a diverse group of co-
workers. JW creates opportunities for training| development| recognition and
most importantly| a place where you can really pursue your passions in a
luxury environment. Treating guests exceptionally starts with the way we take
care of our associates. That’s The JW Treatment™.

Connect your passions with a rewarding opportunity

Others may call you a foodie| but you know you’re much more than that. You
want to learn all the tricks of the trade and be the master of the kitchen.
When you join us| you’ll find that there are no limits on your creativity or
your potential. We inspire you to grow and challenge yourself because when you
are pursuing excellence| you’re helping us to provide exceptional travel
experiences.

Rewards for work| benefits for your lifestyle

You’ll be supported in and out of the workplace through:

Discounts on hotel rooms| gift shop items| food and beverage
Learning and development opportunities
Recognition programs
Wellbeing programs
Encouraging management
Team-spirited colleagues

The impact you’ll make

You hold yourself to a higher culinary standard and it is your attention to
each preparation that keeps guests with us to dine. Working with a dedicated
team of experts| you will learn something different every day as you work with
new seasonal menus and unique presentations. You hard work pays off when a
dish that you’ve thoughtfully helped to prepare has guests raving and anxious
to return.

What you’ll be doing

Prepare fresh ingredients for cooking according to recipes/menu
Cook food and prepare top-quality menu items in a timely manner
Test foods to ensure proper preparation and temperature
Operate kitchen equipment safely and responsibly
Ensure the proper sanitation and cleanliness of surfaces and storage containers

What we’re looking for

Great teamwork skills and attention to detail
Positive outlook and outgoing personality
Previous kitchen experience is a big plus

This role requires the ability to move and lift up to 25 lbs. Standing|
sitting or walking for extended periods of time and ensuring a professional
appearance in a clean uniform are also required. Prior to employment| we’ll
ask you to complete safety training and certification.

Explore our very big world

When you bring your natural talents and passion for food| we welcome you into
our family. No matter your specialty or culinary background| we offer great
rewards and opportunities to improve your skills. You will work closely with a
team of inspired professionals who encourage and invite your contributions.

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Junior Sous Chef – JW Marriott Hotel Singapore South Beach

APPLY HERE

Job Number 19000PPQ
Job Category Food and Beverage & Culinary
Location JW Marriott Hotel Singapore South Beach| Singapore| Singapore

Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? No
Position Type Management
Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and
Marriott Hotels.
Marriott Hotels | Marriott International’s flagship brand with more than
500 global locations| is advancing the art of hosting so that our guests can
travel brilliantly. As a host with Marriott Hotels| you will help keep this
promise by delivering premium choices| sophisticated style| and well-crafted
details. With your skills and imagination| together we will innovate and
reinvent the future of travel.

JW Marriott is part of Marriott International|s luxury portfolio and
consists of more than 80 beautiful properties in gateway cities and
distinctive resort locations around the world. JW believes our associates come
first. Because if you’re happy| our guests will be happy. It’s as simple as
that. Our hotels offer a work experience unlike any other| where you’ll be
part of a community and enjoy a true camaraderie with a diverse group of co-
workers. JW creates opportunities for training| development| recognition and
most importantly| a place where you can really pursue your passions in a
luxury environment. Treating guests exceptionally starts with the way we take
care of our associates. That’s The JW Treatment™.

JOB SUMMARY

Entry level management position that focuses on successfully accomplishing the
daily objectives in the kitchen. Assists in leading staff while personally
assisting in all areas of the kitchen| including food production; purchasing
and kitchen sanitation. Position contributes to ensuring guest and employee
satisfaction while maintaining the operating budget.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 5 years experience in the culinary| food and
beverage| or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts| Hotel and
Restaurant Management| or related major; 5 years experience in the culinary|
food and beverage| or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Maintains food handling and sanitation standards.

• Performs all duties of Culinary and related kitchen area employees in high
demand times.

• Oversees production and preparation of culinary items.

• Ensures employees keep their work areas clean and sanitary.

• Works with Restaurant and Banquet departments to coordinate service and
timing of events and meals.

• Complies with loss prevention policies and procedures.

• Strives to improve service performance.

• Communicates areas in need of attention to staff and follows up to ensure
follow through.

• Leads shifts while personally preparing food items and executing requests
based on required specifications.

• Prepares and cooks foods of all types| either on a regular basis or for
special guests or functions.

• Supervises and coordinates activities of cooks and workers engaged in food
preparation.

• Checks the quality of raw and cooked food products to ensure that standards
are met.

• Assists in determining how food should be presented and creates decorative
food displays.

Supporting Culinary Team Activities

• Supervises daily shift operations.

• Ensures all employees have proper supplies| equipment and uniforms.

• Supervises staffing levels to ensure that guest service| operational needs
and financial objectives are met.

• Ensures completion of assigned duties.

• Participates in the employee performance appraisal process| giving feedback
as needed.

• Handles employee questions and concerns.

• Communicates performance expectations in accordance with job descriptions
for each position.

• Participates in an on-going employee recognition program.

• Conducts training when appropriate.

• Monitors employee|s progress towards meeting performance expectations.

Maintaining Culinary Goals

• Participates in department meetings and continually communicates a clear and
consistent message regarding the departmental goals to produce desired
results.

• Supports and assists with new menus| concepts and promotions for the
Restaurant outlets and Banquets.

Providing Exceptional Customer Service

• Sets a positive example for guest relations.

• Handles guest problems and complaints seeking assistance from supervisor as
necessary.

• Empowers employees to provide excellent customer service within guidelines.

Additional Responsibilities

• Reports malfunctions in department equipment.

• Purchases appropriate supplies and manages food and supply inventories
according to budget.

• Attends and participates in all pertinent meetings.

_

Commis II (Pastry – Restaurants) – JW Marriott Hotel Singapore South Beach

APPLY HERE

Job Number 19000O1V
Job Category Food and Beverage & Culinary
Location JW Marriott Hotel Singapore South Beach| Singapore| Singapore

Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Position Type Non-Management/Hourly
Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and
Marriott Hotels.
Marriott Hotels | Marriott International’s flagship brand with more than
500 global locations| is advancing the art of hosting so that our guests can
travel brilliantly. As a host with Marriott Hotels| you will help keep this
promise by delivering premium choices| sophisticated style| and well-crafted
details. With your skills and imagination| together we will innovate and
reinvent the future of travel.

JW Marriott is part of Marriott International|s luxury portfolio and
consists of more than 80 beautiful properties in gateway cities and
distinctive resort locations around the world. JW believes our associates come
first. Because if you’re happy| our guests will be happy. It’s as simple as
that. Our hotels offer a work experience unlike any other| where you’ll be
part of a community and enjoy a true camaraderie with a diverse group of co-
workers. JW creates opportunities for training| development| recognition and
most importantly| a place where you can really pursue your passions in a
luxury environment. Treating guests exceptionally starts with the way we take
care of our associates. That’s The JW Treatment™.

Job Summary

Prepare and cook food according to recipes| quality and presentation
standards| and food prep checklists. Prepare ingredients for cooking|
including portioning| chopping| and storing food before use. Safely and
appropriately use baking and measuring tools/equipment/appliances to prepare
baked foods. Follow and ensure compliance with food safety handling policies
and procedures| including personal hygiene procedures. Check and ensure
correct temperatures of kitchen appliances and food| and report issues to
management. Wash and disinfect kitchen area; set-up and break-down work
station; and follow and ensure compliance with sanitation and cleaning
procedures. Monitor the quality of food prepared and portions served
throughout shift.

Follow all company policies and procedures| including safety and security;
report accidents| injuries| and unsafe work conditions to manager; complete
safety training and certifications. Ensure uniform and personal appearance are
clean and professional; maintain confidentiality of proprietary information;
protect company assets. Speak with others using clear and professional
language and answer telephones using appropriate etiquette. Develop and
maintain positive working relationships with others and support team to reach
common goals. Comply with quality expectations and standards. Move| lift|
carry| push| pull| and place objects weighing less than or equal to 25 pounds
without assistance. Move over sloping| uneven| or slippery surfaces. Reach
overhead and below the knees| including bending| twisting| pulling| and
stooping. Stand| sit| or walk for an extended period of time. Perform other
reasonable job duties as requested by Supervisors.

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