Colony Kitchen- Commis Cook – The Ritz-Carlton – Singapore

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Job Number 19000H3R
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.

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.

_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._

]

Marquee Singapore – Hiring Now! – Marina bay Hotel – Singapore

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Marquee Singapore – Hiring Now!
Apply now Job no: 493842
Work type: Full-Time
Location: Marina Bay Sands
Categories: Back of House- Chefs / Commis- Front Of House- F&B Management
![](https://publicstorage.dc5.pageuppeople.com/888/ProviderAsset/47d6af2b-39f4-4daa-
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# WE ARE HIRING!
Be a part of the pre-opening team for Marquee Singapore- the hotly
anticipated addition to Marina Bay Sands| nightlife lineup!

### AVAILABLE POSITIONS

#### FRONT OF HOUS

Bartender/Bar Back
Beverage Manager
Club Manager/ Assistant Manager
Dancer & Performer
Maitre|D
Service Attendant/Runner
VIP Bottle Server

Please be advised that you should select the position that is most relevant
to your background and interest.

Our Talent Acquisition team will call you to further discuss your
application.

Click |Apply Now| to submit your application!

Commis (Bakery) – The St. Regis Singapore – Singapore

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Job Number 19000FHP
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 Non-Management/Hourly

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

Prepare breads and pastries| including preparing doughs and fillings|
proofing| baking| and decorating as appropriate. Review Production sheet to
understand variety of baked goods to be produced daily. Prepare and cook food
according to recipes| quality and presentation standards| and food prep
checklists. Maintain kitchen logs for food safety program compliance. Keep
Chef informed of excess food items for planning of daily specials. 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. Monitor the quality of food prepared and portions served
throughout shift. Assist management in hiring| training| scheduling|
evaluating| counseling| disciplining| and motivating and coaching employees;
serve as a role model.

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; handle sensitive issues with tact| respect| and confidentiality.
Serve as a department role model or mentor. 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.

_

Commis Cook Antidote – Fairmont Singapore – Singapore-Singapore

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Job Description – Commis Cook- Antidote (RTP00732)Employee Status:
Regular
Commis Cook- Antidote
Hotel
Overview: Strategically located in the heart of Singapore`s shopping- dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep- Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore`s landscapes at your convenience. With a total of 2-028 well-appointed guestrooms- both hotels offer a distinct collection of 15 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN- cutting-edge meeting space at Raffles City Convention Centre and one of Asia`s largest spas- Willow Stream Spa.
Summary of Responsibilities:
Reporting to the Chef De Cuisine- responsibilities and essential job functions include but are not limited to the following:
Help to stock up the kitchen with raw materials and ingredients on a daily basis
Master all basic cooking methods
preparing daily mis-en-place for the assigned station
Help and prepare food items as per standard recipe cards whilst maintaining portion control and minimising wastage
Correctly use- clean and maintain all equipment within the food production area

Promptly report any hazards- unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor

Attend roll calls and weekly meeting conducted by the Outlet Chef

Comply with hotel and department policies and procedures at all times

Carry out any other duties as and when assigned by the Management of the Hotel and department
Qualifications:

Minimum
Secondary Education

Conversational English

Computer knowledge

At least 1 to 2 years of experience

Commis Cook Mikuni – Fairmont Singapore – Singapore-Singapore

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Job Description – Commis Cook- Mikuni (RTP00804)Employee Status:
Regular
Commis Cook- Mikuni
Hotel
Overview:
Strategically located in the heart of Singapore`s shopping- dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep- Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore`s landscapes at your convenience. With a total of 2-028 well-appointed guestrooms- both hotels offer a distinct collection of 15 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN- cutting-edge meeting space at Raffles City Convention Centre and one of Asia`s largest spas- Willow Stream Spa.
Summary of Responsibilities:
Reporting to the Executive Chef- Mikuni- responsibilities and essential job functions include but are not limited to the following:
Maintain daily mis-en-place and prepare ingredients
Inspect and clean food preparation areas- to ensure safe and
proper food-handling practices
Ensure the highest standards and consistent quality in daily preparatio

Keep up-to-date with new products- recipes and preparation technique

Have full knowledge of all menu items- daily highlights and promotion

Adhere to recipes and stock managemen

Adjust cooking based on guest preferences
Actively share ideas- opinions and suggestions
Qualifications:

Basic Food Hygiene Certificate

Minimum of
2 years in basic culinary position- preferably in similar operations style

Knowledge of different culinary techniques

Certificate in Culinary- preferred

Commis Cook Pastry – Fairmont Singapore & Swissôtel The Stamford – Singapore-Singapore

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Job Description – Commis Cook- Pastry (VAA01390)Employee Status:
Regular
Commis Cook- Pastry
Hotel Overview:
Strategically located in the heart of Singapore`s shopping- dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep- Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore`s landscapes at your convenience. With a total of 2-028 well-appointed guestrooms- both hotels offer a distinct collection of 15 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN- cutting-edge meeting space at Raffles City Convention Centre and one of Asia`s largest spas- Willow Stream Spa.
Summary of Responsibilities:
Reporting to the Executive Pastry Chef- responsibilities and essential job functions include but are not limited to the following:
Help to stock up the kitchen with raw materials and ingredients on a daily basis
Master all basic cooking methods; preparing daily mis-en-place for the assigned station
Help and prepare food items as per standard recipe cards whilst maintaining portion control and minimising wastage.
Correctly use- clean and maintain all equipment within the food production area
Promptly report any hazards- unsafe working conditions or equipment which requires repair or maintenance to immediate superviso

Qualifications:

Prior experience in a hospitality environment will be an advantage

Junior Sous Chef Pastry – Fairmont Singapore & Swissôtel The Stamford – Singapore-Singapore

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Job Description – Junior Sous Chef- Pastry (VAA01504)Employee Status:
Regular
Junior Sous Chef- Pastry
This is a Shared Service position and supports both Fairmont Singapore & Swissôtel The Stamford. To supervise a team of Cooks and prepare food observing all standards as set by the hotel and regulated by local authorities.
Property Overview: Strategically located in the heart of Singapore`s shopping- dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep- Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore`s landscapes at your convenience. With a total of 2-028 well-appointed guestrooms- both hotels offer a distinct collection of 15 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN- cutting-edge meeting space at Raffles City Convention Centre and one of Asia`s largest spas- Willow Stream Spa.
Summary of Responsibilities:Reporting to the Executive Pastry Chef- responsibilities and essential job functions include but are not limited to the following:
Work
closely with
Executive Pastry
Chef in determining quality and quantity of food materials used with a view of eliminating waste and spoilage
Responsible for the quality of
food items prepared in the kitchen

Supervise according to the standard recipes and check for taste- temperature and visual appeal.

Ensure all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef and Executive Pastry Chef.

Constantly on the alert for new products which may improve quality of food or lower food cost or both.

Make suggestions to
Executive Chef and Executive Pastry Chef concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the Hotel and the restaurant.

Check maintenance of all equipment located in the area he/she supervises.

To plan weekly work roster

Work very closely with the Floor Steward- whose duty is to keep kitchen areas clean and orderly.
Ensure meticulous cleanliness and orderliness.

Ensure personal cleanliness and proper deportment of all employees

Ensure high level of food safety management system including HACCP- ISO 22000 food safety management system
are complied

Ensure that all safety- health- security and loss control policies and procedures and Government legislation are adhered to
Qualifications:

4
to 6 years of culinary
experience

Must possess leadership qualities

Diploma in
Culinary

Good computer knowledge

Excellent communication and interpersonal skills

Junior Sous Chef Prego – Fairmont Singapore – Singapore-Singapore

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Job Description – Junior Sous Chef- Prego (RTP00541)Employee Status:
Regular
Junior Sous Chef- Prego
This is a Shared Service position and supports both Fairmont Singapore & Swissôtel The Stamford. To supervise a team of Cooks and prepare food observing all standards as set by the hotel and regulated by local authorities.
Property Overview:
The Fairmont Singapore is ideally situated at the crossroads of |s business- cultural- entertainment and shopping districts. It offers 769 luxurious guestrooms and suites- a collection of 16 distinctive restaurants and bars and 70-000 square feet of prime meeting space – all supported by our
Singapore hotel|s
award-winning service teams.
Summary of Responsibilities: Reporting to the Sous Chef- responsibilities and essential job functions include but are not limited to the following:
To plan weekly work roster
Work very closely with the Floor Steward- whose duty is to keep kitchen areas clean and orderly.
Ensure meticulous cleanliness and orderliness.

Ensure personal cleanliness and proper deportment of all employees

Work
closely with
Sous Chef in determining quality and quantity of food materials used with a view of eliminating waste and spoilage

Discuss with
Sous Chef and recommend menu price adjustments

Responsible for the quality of
food items prepared in the kitchen

Supervise according to the standard recipes and check for taste- temperature and visual appeal.

Ensure all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef.

Constantly on the alert for new products which may improve quality of food or lower food cost or both.

Make suggestions to
Sous Chef and Executive Sous Chef concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the Hotel and the restaurant.

Check maintenance of all equipment located in the area he/she supervises.

Adherence to budgeted headcounts for his outlet according to hotel`s budget and business level (labour payroll is direct collation to revenue and budget)

Ensure high level of food safety management system including HACCP – ISO 22000 food safety management system
are complied

Ensure that all safety- health- security and loss control policies and procedures and Government legislation are adhered to.
Qualifications:

Minimum 4 to 6 years of culinary
experience

Must possess leadership qualities

Diploma in
Culinary

Good computer knowledge

Excellent communication and interpersonal skills

Able to work well under pressure

ABOUT OUR COMPANY
At Fairmont Singapore and Swissôtel The Stamford we offer our guests the finest hospitality experience in each of our destinations. Your contribution is important to the success of our Company and we are committed to providing an environment that will foster and reward your efforts. Our teams around the globe endeavour to provide a safe- attractive and dynamic working environment- which will encourage you to take initiative and demonstrate your best abilities. Together we design career plans and unveil new professional perspectives through our various development programs- and with your contribution you will help make your ambitions real. An exciting future awaits!

Executive Chef – The St. Regis Singapore – Singapore

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Job Number 19000EY0
Job Category Food and Beverage & Culinary
Location The St. Regis Singapore| Singapore| Singapore
Brand St. Regis Hotels & Resorts
Schedule Full-time
Relocation? Yes
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 maximizing the financial performance in all areas
of responsibility. 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. Areas of responsibility comprise overseeing all food preparation
areas (e.g.| banquets| room service| restaurants| bar/lounge and employee
cafeteria) and all support areas (e.g.| dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 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; 4 years experience in the culinary|
food and beverage| or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees|
absence or determine appropriate replacement to fill gaps.

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

• 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.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

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

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

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

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

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and
receiving areas.

• Establishes goals including performance goals| budget goals| team goals|
etc.

• Communicates the importance of safety procedures| detailing procedure codes|
ensuring employee understanding of safety codes| monitoring processes and
procedures related to safety.

• Manages department controllable expenses including food cost| supplies|
uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand|s safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

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

• Determines how food should be presented| and create decorative food
displays.

• Recognizes superior quality products| presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

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

• Ensures employees maintain required food handling and sanitation
certifications.

• Maintains purchasing| receiving and food storage standards.

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

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for
customer satisfaction and retention.

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

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

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

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

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes
guidelines so employees understand expectations and parameters. Ensures
employees receive on-going training to understand guest expectations.

• Reviews comment cards| guest satisfaction results and other data to identify
areas of improvement.

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.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent
plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training
regarding food knowledge and menu composition.

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

• Manages employee progressive discipline procedures for areas of
responsibility.

• Ensures disciplinary procedures and documentation are completed according to
Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer
Review Process.

Additional Responsibilities

• Provides information to executive teams| managers and 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.

_

Chef De Cuisine / Main Kitchen – Conrad Centennial Singapore

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JOB DESCRIPTION
 
As a Chef de Cuisine contributes to menu creation and the managing and
training of the kitchen brigade to deliver an excellent Guest and Member
experience while managing food cost controls.
What will I be doing?
A Chef de Cuisine contributes to menu creation and the managing and training
of the kitchen brigade to deliver an excellent Guest and Member experience
while managing food cost controls. Specifically| you will be responsible for
performing the following tasks to the highest standards:
Contribute to menu creation
Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
Ensure consistency in quality of dishes at all times
Manage customer relations when necessary| in the absence of the Executive Che

Ensure resources meet business needs through the effective management of working rota

Support brand standards through the training and assessment of your tea

Manage food cost controls to contribute to Food and Beverage revenu

Knowledge of activities in other departments and implications
Ensure compliance with food hygiene and Health and Safety standards

What are we looking for?

A Chef de Cuisine serving Hilton Brand hotels and vacations 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:

Strong Sous Chef or previous Chef de Cuisine Experience
Approaches food in a creative way
Strong supervisory skills
Positive attitude
Good communication skills
Committed to delivering a high level of customer service
Excellent grooming standards
Excellent planning and organising skills
Willingness to learn

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

Relevant qualifications for role
Ability to work a variety of shifts including weekends| days| afternoons and evenings

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!