Catering Executives/Supervisor

Supervise assigned service counters or catering zones during meal periods Guide and coach catering assistants on service etiquette, food handling, and hygiene Ensure timely food replenishment, counter presentation, and proper labelling of dishes Actively engage guests with a warm, professional, and helpful attitude Handle guest inquiries regarding allergens, dietary options, and menu items Set up and break down catering stations, buffets, and event setups as directed Support FOH operations during catered meetings, townhalls, and corporate functions Conduct daily temperature checks on hot/cold food displays and log records accurately Report service issues, complaints, or equipment problems to the Service Manager promptly Maintain cleanliness and organisation of service areas throughout the shift Requirements: Minimum 2–3 years of F&B service experience in hotels, Chinese restaurants, or catering operations Experience in Chinese dining service (set meals, banquet, a la carte) is strongly preferred Supervisory experience managing a small team of 3–8 staff Pleasant, outgoing personality with strong guest engagement skills Knowledgeable about food safety, allergen awareness, and proper food handling Bilingual in English and Mandarin is an advantage WSQ Basic Food Hygiene Certificate required