Jobs at SYOJ Consulting & Management Services

Responsibilities

• Deliver consistently high standards of event preparation, service and guest satisfaction.
• Translate banquet event orders, contracts and client instructions into executable operational plans.
• Protect event profitability through accurate forecasting, labour deployment, stock control and waste reduction
• Build a trained, disciplined and service-oriented events team capable of handling multiple functions.
• Ensure compliance with food safety, health and safety, licensing, security and organizational procedures.
• Strengthening repeat business through professional client engagement, service recovery and continuous improvement.

Key Job Functions and Activities

• Event Planning and Coordination
• Event Execution and Guest Experience
• Commercial and Cost Management
• People Leadership and Performance
• Compliance, Safety and Asset Protection.

Requirements

• Bachelor’s Degree or Higher National Diploma in Hospitality Management, Hotel Management, Event Management, Business Administration or a related discipline.
• Relevant training in food and beverage service, event operations, customer experience, health and safety, food hygiene or project management is an advantage.
• Food safety/HACCP certification and first aid or health-and-safety certification are desirable. Responsible alcohol-service certification is desirable where applicable.
• Typically 5–8 years’ progressive hospitality or event-operations experience, including at least 2–3 years in a supervisory or management role.
• Experience managing high-volume banquets, conferences, weddings or premium events is strongly preferred.
• Proficiency in Microsoft Office and working knowledge of property management, pointof-sale, event management, scheduling or inventory systems.
• Strong written and spoken English. Additional local or international language capability is an advantage.

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Responsibilities

• Ensure consistent food quality, taste, portioning, presentation and service timing across all outlets and events.
• Coordinate daily mise en place and production so the kitchen is prepared for forecast business levels.
• Maintain rigorous food safety, hygiene, allergen and workplace-safety standards.
• Develop kitchen employees through structured instruction, coaching and performance feedback.
• Control food cost, stock usage, yields, waste and labour productivity.
• Support menu development and continuous improvement while protecting operational practicality and profitability.

Key Job Functions and Activities:

• Culinary Production and Service
• Kitchen Leadership and Workforce Deployment
• Food Safety, Hygiene and Compliance
• Cost, Stock and Waste Control
• Menu and Quality Development

Requirements

• Diploma, Higher National Diploma or Degree in Culinary Arts, Professional Cookery, Hospitality Management or a related discipline.
• A recognized culinary apprenticeship may be accepted where supported by substantial relevant experience.
• Formal training in food hygiene, allergen management, HACCP, occupational health and safety, and supervisory management is preferred.
• Typically, 4–7 years’ progressive professional kitchen experience, including at least 2 years as Chef de Partie, Junior Sous Chef or Sous Chef. Experience in hotels, restaurants, clubs, catering operations or high-volume banqueting is preferred.
• Demonstrated competence in multiple sections, menu production, modern and classical cooking methods, portion control, presentation and kitchen organization.
• Ability to use Microsoft Office and kitchen-related purchasing, recipe-costing, inventory, point-of-sale or scheduling systems.