Company Description Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design.
JOB SUMMARY Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works
JOB SUMMARY Responsible for the daily productions, preparation and presentation of pastry, dessert and sweet related dishes for all day dining restaurant, banquet functions, Executive Club Lounge and Lobby Lounge Afternoon Tea (inclusive of cake sales
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
JOB SUMMARY Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works
JOB SUMMARY Responsible for hotels overall beverage, bar/lounge daily shift operations and supervision of staff. Position assists with promoting the lounge, menu planning, maintains standards, assists servers on the floor during peak periods and manages property
HOTEL DESCRIPTION Moxy Singapore Clarke Quay is located in the lively Clarke Quay area, within walking distance of Fort Canning and Clarke Quay MRT stations. The hotel offers convenient access to Singapore’s Central Business District and
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
JOB SUMMARY Responsible for supporting the Banquet Chef in managing the daily productions, preparation, presentation and stock ordering for banquet operation, the “buffet restaurant” as well as the Club operation, monitor and delegating job duties for
JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during
JOB SUMMARY Oversees the functions of Event Management, including the departments of Event Planning, Banquets/Catering, Event Service and Event Technology (Destination Management, if applicable). Position ensures implementation of the brand service strategy and brand initiatives. The
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
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
What’s the job? Prepare food in accordance with portion and quality standards specified in recipes of all day dining restaurant operation (inclusive of in room-dining, lobby lounge and poolside) under the directive of Junior Sous Chef
Responsibilities: Oversee the overall operations of the restaurant, ensuring efficient and smooth daily functioning. Manage and train the restaurant staff, ensuring high standards of customer service and satisfaction. Develop and implement strategies to drive sales and