Roles & Responsibilities

Job Purpose:

The General Foreman (Food Processing) is responsible for overseeing day-to-day operations of our food processing facility. He/she is to supervise production activities, and monitor the staff’s performance. He/she must also ensure that all safety and quality standards are met.

Roles & Responsibilities:

Monitoring employee attendance, performance, and productivity to ensure that all staff members are performing their jobs efficiently.

1) Income Audit Function

• Verify Revenue Accuracy: Check that all charges for rooms and F&B are correctly posted to guest folios. Report any discrepancies to the FC/GM and the relevant departments (e.g., Front Office, Duty Manager, or F&B Manager) and ensure proper adjustments are made.
• Review Transactions: Examine all rebates, allowances, payouts, and manual postings to confirm they are properly approved and supported by documentation.
• Policy Compliance: Ensure hotel policies and procedures related to revenue audits, rebates, and allowances are strictly followed.
• Trial Balance Reconciliation: Perform a weekly reconciliation between the Opera system and Sun Systems.
• Guest Ledger Follow-Up: Review and address any outstanding balances in the Guest Ledger, ensuring they are transferred to the correct PM account when needed.
• Check Complimentary Use: Confirm that complimentary rooms and house-use rooms are properly approved and supported by the necessary documentation.
• Credit Card Reconciliation: Match credit card transactions between the payment terminal and POS system daily.
• Intercompany Transactions: Reconcile charges between COMO business units, ensuring they are authorized and backed by documentation before billing CMS.

2) Accounts Receivables Function

• Credit Card and Accounts Receivable
• Monitor and Reconcile Daily: Check and balance all credit card transactions for the hotel and outlets (F&B and Non-F&B) every day.
• Accounts Reconciliation: Regularly match Accounts Receivable balances to the general ledger control account.
• Debit and Credit Notes: Prepare and issue debit and credit notes daily, record them in the system, and ensure entries match the journals.
• Receipts Management: Ensure all payments are recorded in the ledger promptly.
• Dispute Handling: Investigate billing disputes and work with relevant departments to resolve them.
• Commissions Verification: Check and verify all travel agent and related commissions before approving payment.
• Billing: Send rental, FCU, and GTO invoices monthly to the respective Business Units, ensuring all required supporting documents are included.
• Reporting: Ensure all Accounts Receivable and Aging schedules are accurately prepared to facilitate a smooth month-end closing process.

3) Other tasks where required

• Assist Accountant in a variety of ad hoc and / or special assignments when required.
• Assist in process improvements, ad-hoc projects

Quality - Food Lab #HMS

M-F, 9 to 6

Bukit Merah

up to $3,500

12 Months Contract

Implement routine Quality Management (QM) work including new staff QM training, annual QM training, Hazard Analysis and Critical Control Points (HACCP) validation and mock recall according to Group standards

Strengthen the Business Unit / Regional Business Unit (BU/RBU) Integrated Management System (IMS) concept byS of relevant processes on IMS standards and implementing routinely on-site inspection

Routinely report to Group concerning the current (Regional) Business Unit (BU/RBU) Integrated Management System (IMS) status via IMS management review report and two-way meetings

Handle customer complaints to fulfill customer satisfaction

Conduct Risk Assessment (RA) and action plans on processes for compliance to local workplace health and safety government regulations

Align and arrange for external and internal Integrated Management System (IMS) audits within the Group integration

Coordinate the investigation and close out of the (Regional) Business Unit (BU/RBU) site

Provide progress and support to drive internal audit corrective actions

Quarterly update the Integrated Management System (IMS) Report on the Management 2.0 database

Identify and remedy gaps between the Business Unit / Regional Business Unit (BU/RBU) Quality Management (QM) system and Group QM standards, site certified QM standards, under guidance from

Deploy Management of Change System in laboratories, logistics and warehouses in compliance with requirements from authorities, customers, or internal regulations in the Quality/Regulatory and SHE areas.

Active participation in ISO and HACCP implementation

How to Apply: Send your resume to:

Roles & Responsibilities

· Manage and oversee the entire operation

· Deliver superior customer services and ensure customer satisfaction

· Plan and develop customer loyalty programs

· Plan new and update existing company policy

· Develop the overall marketing strategy

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts

· Manage and lead staff (including hiring new employees)

· Training and evaluate staff performance

· Forecast requirements and maintain inventory

· Manage supplies (including costs control and minimizing wastage)

· Nurture a positive working environment for all employees

· Monitor operations, implement innovative strategies to improve productivity and sales

Primary Responsibilities:

• Conceptualization to explore all possibilities in creating creative interactive design content that inspire, inform, and captivate consumers.
• Responsible for all the visual based requirements on the F&B Menu design & layouts, incorporating images and bi-lingual
• Responsible to design all F&B in restaurant collaterals, price lists, tent cards, posters, labels and food packaging
• Prepare all Social Media digital materials, edit images & videos
• Prepare materials for F&B dedicated in-resort Digital Screens, IPTV, Billboards as well as to support Resorts wide Marketing campaigns
• Create designs for in-store signage such as print advertisements, menus, food/beverage lists, packaging, restaurant & outlet layout
• Curate digital visual content with product styling and photography to bring the best out of our products.

Requirements:

• At least a Bachelor’s degree in Graphic Design or a related field or equivalent education and experience
• At least 2-3 years of relevant industry experience
• Strong graphic design portfolio showcasing a range of online and offline projects
• Proficient in Adobe Photoshop, Illustrator and Mac
• Photography, videography and photo/video editing skills a plus
• Understanding of Adobe After Effect, HTML, JavaScript (an advantage)

• To ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively
• To provide excellent customer service and management and to ensure that all your staff understands the importance of such standards
• Ensure smooth day-to-day operation of the team
• Obtain sales target and KPIs given by the management
• Assist in planning schedule
• Promote positive work environment
• Ensuring compliance with licensing, hygiene and health and safety legislation/guideline
• Develop strategic and operational plans for managing execution and measuring results
• Any other duties as may be assigned by management
• Able to work night shift and split shift
• Able to work OT on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Position Overview:

We are a company dedicated to bringing the rich heritage of traditional Chinese cuisine to life. Committed to both authenticity and innovation, we seek a skilled and passionate R&D Food Technologist to drive product development and ensure our offerings reflect the best of Chinese culinary traditions while meeting contemporary market expectations.

Key Responsibilities:

1. Product Development & Innovation:

• Develop and refine traditional Chinese recipes that align with authentic preparation methods and flavor profiles.
• Innovate new menu items that showcase traditional Chinese cuisine, while incorporating modern food trends and consumer preferences.
• Conduct research on regional Chinese ingredients, culinary techniques, and seasonal variations to guide product development.

2. Process Improvement & Optimization:

• Collaborate with the production team to optimize processes for efficient, scalable, and high-quality production, while maintaining authentic preparation methods.
• Develop and implement standardized recipes, protocols, and SOPs for consistent quality across all dishes.

3. Ingredient Sourcing & Testing:

• Identify and source high-quality ingredients from trusted suppliers, ensuring the authenticity and flavor of all dishes.
• Conduct rigorous testing to evaluate ingredient quality, safety, and sensory attributes in line with company and regulatory standards.

4. Sensory Evaluation & Quality Control:

• Lead sensory evaluations to assess taste, texture, and aroma, ensuring products meet the company’s standards for authenticity and quality.
• Troubleshoot and resolve any issues related to taste, texture, or presentation to ensure the final product consistently meets expectations.

5. Compliance & Food Safety:

• Work with QA teams to ensure all recipes and processes adhere to health and safety regulations.
• Stay updated on food safety regulations and industry best practices relevant to Chinese cuisine and food production.

6. Project Management & Cross-functional Collaboration:

• Collaborate with culinary, marketing, and production teams to bring new products from concept to launch.
• Manage R&D timelines, ensuring projects are delivered on time and within budget.

7. Consumer Trends & Market Analysis:

• Conduct research on market trends and consumer insights to inform product strategy and keep offerings relevant.
• Use market data to guide product innovation and ensure the company’s menu aligns with customer expectations.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• Bachelor’s degree in Food Science, Culinary Arts, Food Technology, or a related field. Graduates from Nanyang Technological University (NTU) or Singapore Institute of Technology (SIT) will have an advantage.
• Experience: 3+ years in R&D, with a strong background in Asian or traditional Chinese cuisine development.
• Technical Skills: Proficient in sensory evaluation, food processing, and understanding of authentic Chinese culinary techniques.
• Knowledge of Ingredients: Strong familiarity with traditional Chinese ingredients, including herbs, spices, sauces, and preservation methods.
• Project Management: Ability to manage multiple projects with excellent attention to detail and effective time management.
• Passion for Cuisine: Deep appreciation for Chinese culinary traditions, combined with a creative approach to developing new dishes.
• Ability to work under pressure in a fast-paced, dynamic, and challenging environment.
• Effective communication skills at all levels, with receptiveness to feedback. Knowledge of Mandarin is an advantage.
• Must be able to join within short notice.

Job Description An Outlet Manager is responsible for the profitability and performance of a food service outlet. Duties include overseeing daily operations, customer service, staff work schedules, cashiering, food supplies, maintenance and administrative operations.

Responsibilities:

• Analyze service quality and customer satisfaction
• Conduct staff performance assessment process and manage training
• Contribute to innovation process within own scope of work in the business unit
• Facilitate compliance with legislative and regulatory requirements
• Foster service innovation
• Identify and establish internal and external stakeholder relationships
• Lead team to implement change
• Manage and implement business continuity plans
• Manage compliance with food and beverage hygiene policies and procedures
• Manage food and beverage operations
• Manage site/outlet and equipment maintenance
• Manage the customer experience

Qualifications:

• Experience in the same industry is an advantage
• Positive, confident and personable demeanor
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.

Job Description & Requirements

Join our team as a Food Production Manager, where your leadership and technical skills will contribute to the efficient and effective operation of our production facilities. We are seeking an individual who can fulfill the following roles and responsibilities:

Responsibilities:

1. Production Supervision:Leverage experience as a Production Supervisor or in a similar role to effectively perform and complete assigned duties.

2. Equipment Operation:Utilize experience in operating various types of manufacturing machinery and tools essential for food production.

3. Maintenance:Maintain electrical and instrument systems for food production equipment and machines.

4. Hands-On Assistance:Assist in day-to-day production activities, including assembly work, packing, and washing.

5. Work Hours:Work flexible hours, including weekends and public holidays, demonstrating commitment to production schedules.

6. Physical Fitness:Possess physical fitness and the ability to carry loads weighing up to 20kg.

7. Organizational Leadership:Showcase organizational and leadership abilities to ensure smooth production processes.

8. Communication Skills:Demonstrate effective communication and interpersonal skills to coordinate with the production team.

9. Self-Motivation:Be self-motivated with a results-driven approach, striving for continuous improvement in production efficiency.

10. Problem-Solving:Apply problem-solving skills to address challenges and optimize production workflows.

Requirements:

· Experience:Proven experience as a Production Supervisor or in a similar role within the food production industry.

· Technical Skills:Experience in using various types of manufacturing machinery and tools.

· Maintenance Skills:Ability to maintain electrical and instrument systems for food production equipment.

· Physical Fitness:Must be physically fit with the capability to carry loads up to 20kg.

· Availability:Flexibility to work on weekends, public holidays, and extended hours as needed.

· Leadership and Communication:Strong organizational and leadership abilities, coupled with effective communication and interpersonal skills.

· Results-Driven:Self-motivated with a results-driven approach to achieve production goals.

· Problem-Solving Skills:Strong problem-solving skills to address challenges in the production environment.

We appreciate your interest in joining our team. Please note that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Location: Tuas (Walking distance from Tuas Link MRT)

Working hours: Monday to Friday (8.00 am to 5.15 pm)

Up to 4K

Key Responsibilities:

• Assist and lead product development from concept, trial to commercialization in line with overall strategic direction and objectives
• Identify room for improvements on existing products, ingredients and processes
• Manage and timely deliver assigned projects
• Lead and conduct trial runs/commercial runs/trouble-shooting
• Working closely with product leaders, project manager and specialists on planning, carrying out, and following up on trials/tests in relation to innovation and renovation of products/processes at Pilot Plant
• Proficient knowledge on food regulations and compliance
• Assist on planning and transformation of current documentation system into paperless system

How to Apply: Send your resume to:

As a Food & Beverage Service Ambassador in one of the hotel's food & beverage outlets, you will be responsible for the following:

Responsibilities

• Handle food and beverage orders and serving guests.
• Provide great service to all guests.
• Anticipate guests' needs and have a keen eye to details.
• Assist preparation and setting up restaurant for food service, maintain tables, clear and reset tables.
• Ensure all available amenities and utensils are properly stocked and "ready" prior to service.
• Answering guests' enquiries.
• To perform other related duties as required by the outlet manager.

Requirements

• GCE O / N level or NITEC Certification of any discipline and/or WSQ certification
• Good interpersonal and customer services skills.
• Willing to work on rotating shifts, weekends and public holidays.
• Previous Food & Beverage experience in a similar environment will be an added advantage but not necessary
• Customer oriented with a pleasant disposition.

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply.

We regret that only shortlisted applicants will be notified.

A Food Production technician is responsible for preparing and processing foods, ensuring that production meets quality standards and is delivered in a timely manner. Duties include operating small kitchen equitments like Mixer Grinder, Deep Frier, Buy Electric Cookers, packing and monitoring product quality.

A food production technician is need to prepare and package foods according to the company's standards. Food production workers may also be responsible for maintaining a safe and hygienic working environment, following food safety regulations and ensuring products meet food safety requirements.

Duties and Responsibilities

• Assist with the preparation of food items

• Ensure the kitchen and production area are kept clean and tidy

• Check ingredients and food products for quality

• Package food items ready for sale

• Follow food safety regulations and health codes

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Cooking order according to food health and safety standards

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

Job Description

• Conduct operational and staff training

• Work with boss to develop daily, holiday and themed menus.

• Monitor equipment for proper operation.

• Check staff work against daily and weekly schedules.

• Listen to customer complaints and suggestions and resolve complaints.

Responsibilities

• Implement suggestions and resolve more complex issues within the scope of the position.

• Participate and/or contribute to programs, committees or projects designed to improve service quality and staff productivity.

• Maintain and manage kitchen expenses, food costs, inventory and staffing within budget.

• Ability to work shifts.

• Assist in food preparation and delivery of all meals to customers.

• Supervise team to ensure kitchen and serving areas are clean and tidy.

• Ensure all food and health safety regulations are followed.

Key Responsibilities

Quality Management:

Develop, implement, and maintain a comprehensive quality management system for food production processes, emphasizing compliance with Halal guidelines.

Establish and monitor quality control procedures to ensure adherence to regulatory standards.

Food Safety Regulations:

Ensure adherence to local and international food safety regulations and standards, with a specific focus on Halal requirements.

Conduct regular audits to assess and enhance food safety practices, including those related to Halal processes.

Process Improvement:

Identify areas for process improvement and efficiency in the production cycle.

Implement corrective actions to address quality issues.

Supplier and Vendor Quality Assurance:

Collaborate with suppliers and vendors to ensure the quality and Halal compliance of raw materials and ingredients.

Conduct quality assessments of suppliers and implement improvement plans as needed

Team Leadership:

Lead and develop a team of quality assurance professionals.

Regulatory Compliance:

Stay updated on changes in food safety regulations and standards, with a specific focus on Halal guidelines in Singapore.

Qualifications and Experience

Bachelor's degree in Food Science, Quality Management, or a related field. Master's degree is a plus.

Preferred Skills:

Familiarity with Singapore's food safety and quality regulations, especially those related to Halal.

Experience with continuous improvement methodologies

Knowledge of risk assessment and management in food mass production

Familiar with FSMS implementation - ISO22000, FSSC22000, BRCGS

Application

Sarka LLORENS 辛莎

Recruitment Partner - Asia - R&D

M: +65 9297 9345

E:[email protected]

EA No: 17S8637 Reg No:R1329451

• MNC
• Permanent Position

Our client, a leading quality food provider and wholesaler, is looking for suitable talents to join their growing business as Accounts Executive (AP).

RESPONSIBILITIES:

• Manage the Accounts Payable process including the booking of entries, verifying vendor invoices with supporting documents, and issuing payment, ensuring that local GST is properly accounted for
• Handle staff claims and audit support
• Handle daily cash reconciliation and quarterly group bank reconciliation
• Monitoring and keeping track of the foreign currency funding requirement
• Issuance of manual debit/credit notes
• Liaising with Operations and external vendors on accounting-related matters, especially the payables related matters including supplier’s statement reconciliation
• Maintain fixed asset schedule and run monthly depreciation from system
• Posting of monthly IFRS16 entries generated from system
• Responsible for the month-end and year-end closing, i.e. Accrual journal, prepare balance sheet schedules
• Assist in ad-hoc finance project in automation of the task
• Assist in other finance work-related tasks and cover other colleagues when necessary
• Any other ad-hoc duties assigned

REQUIREMENTS

• Diploma in Accounting or any equivalent qualifications
• Prior experience as an accounts executive / finance executive or similar roles, preferably in Food / F&B industry
• Proficient in Microsoft Outlooks, Words, Excel & Navision
• Team player with a positive attitude, strong analytical and excellent communication skills
• Possess a willing-to-learn and proactive attitude

OTHER INFORMATION:

• Location: West
• Working hours: 5 days work week
• Salary: Salary will commensurate according to experience & qualifications.
• The Company strives to achieve employee satisfaction and provides a conducive working environment, attractive incentives, and remuneration to all staff.

HOW TO APPLY:

Interested candidate, please submit your updated resume in MS WORD Format to Florence Pang Rou Jing (R23118044) :

Email – [email protected]

or reach out to your Friendly Consultant, Florence at WhatsApp 8655 6810 (text message only) for a confidential discussion.

Please click “Apply Now” button to submit.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence. By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

JOB DESCRIPTIONS:

• Create a variety of ongoing promotional activities to increase revenues. These can include daily specials, coupons, discounts, a loyalty restaurant that encourages repeat dining, desserts and drinks. In addition to these types of promotional activities, able to develop larger business opportunities, such as group sales, offsite catering, delivery service and corporate events.
• Achieves marketing and sales operational objectives by contributing marketing and sales information and recommendations to strategic plans and reviews;
• Build and promote strong, long-lasting customer relationships by partnering with them and understanding their needs
• Identify supplier candidates, perform/commission/review audits for food safety, HACCP, and processing capability
• Researching and developing marketing opportunities and plans, understanding consumer requirements, identifying market trends, and suggesting system improvements to achieve the company's marketing goals
• To ensure prompt and courteous service is extended to both internal and external customers
• To work closely with Catering and Front Office to ensure all details of the contract were delivered timesly and customers depart satisfied
• Closely work with Central kitchen to deliver services to clients
• Gathering, investigating, and summarizing market data and trends to draft reports
• Maintain comprehensive knowledge of and ensure compliance with relevant regulatory rules and standards
• Maintaining relationships with important clients by making regular visits, understanding their needs, and anticipating new marketing opportunities
• Perform other duties as and when assigned by Company

JOB REQUIREMENTS:

• Minimum Bachelor Degree in Business or related discipline
• Minimum 5 years Experienced in B2B FMCG sales especially with wholesalers, supermarkets, Indian restaurants etc
• Comprehensive knowledge of different types North & South Indian cuisines (Vegetarian & Non-Vegetarian) is highly preferred
• Comprehensive knowledge in Indian Food culture and techniques
• 2A/2B/ Class 3 compulsory. Preferably posses own transport. (Required to travel from time to time)
• Willing to do rotating shift and multi tasking is required
• Able to work long hours and available especially on weekends and public holidays in line with business needs, the flexibility to work late evenings with prolonged period of standing (strictly off day on weekdays)
• Ability to work under pressure and fit into work culture
• Deep understanding of category terminology, market trends and industry
• Strive towards meeting/exceeding sales goals and monthly sales target
• Ability to remain calm and make quick decisions under stressful circumstances
• Good interpersonal skills and able to interface with all levels, internally and externally, in a professional and responsive manner.
• Customer-focused, with excellent written and verbal communication, networking and negotiation skills
• Ability to work under pressure, in a fast-paced environment and meet deadlines

Inventory Management:Taking stock of inventory, ensuring accurate counts of items on shelves.

Replenishing shelves with stock from the back storage areas.

Monitoring expiry dates and rotating stock to prevent wastage.

Assisting with Deliveries:Assisting drivers with loading and unloading merchandise.

Verifying received items against invoices or delivery manifests.

Safely storing received goods in designated areas.

Cashier:Processing customer transactions accurately and efficiently.

Handling cash, credit, debit card payments.

Providing excellent customer service and resolving any payment-related issues.

Wet Market Oversight:Ensuring cleanliness and hygiene standards are maintained in the wet market area.

Monitoring product quality and freshness.

Managing displays and presentation of wet market products.

Training and Development:Providing training to new employees on store policies, procedures, and equipment operation.

Mentoring and guiding new staff members to ensure they understand their roles effectively.

Logistics Planning:Planning and organizing the flow of merchandise within the store.

Coordinating with suppliers and logistics partners to ensure timely delivery of goods.

Optimizing inventory levels to minimize stockouts and overstock situations.

Customer Service:Assisting customers with inquiries, product location, and recommendations.

Resolving customer complaints or issues in a professional and timely manner.

Ensuring a positive shopping experience for all customers.

Cleaning and Maintenance:Performing regular cleaning duties to maintain the cleanliness of the store.

Conducting routine maintenance tasks, such as sweeping, mopping, and restocking supplies.

Reporting any maintenance issues or safety hazards to management promptly.

Merchandising and Product Display:Arranging products on shelves or displays to maximize visibility and sales.

Implementing promotional displays and signage to highlight special offers or new products.

Monitoring product trends and adjusting displays accordingly to optimize sales.

Job Responsibilities:

• Ensuring guest and employee satisfaction, while maintaining market competitiveness and exceptional financial performance.
• Ensuring appropriate hiring, training, motivating, coaching, and developing of department’s team members.
• Responsible for ensuring the smooth daily operation of the Food and Beverage Department.
• Develop and administer the F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses.
• Surveying, reviewing and analyzing competition, market trends, customer needs and comments in order to be proactive and adapt with business intelligence.
• Evaluating changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary.
• Attend and actively participate in weekly Head of Department meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Manage the service of food and beverage within the restaurant, café, bar, and in room dining.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas.
• Regular liaison with the Engineering Department ensuring that maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between Conference and Events, Food & Beverage and Front Office to ensure that preparations for conference events involving Front Office/ Housekeeping have been made.
• Assist in the preparation monthly restaurant, bar, and cafe reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Managers, Food & Beverage Supervisors/ Team Leaders and Food and Beverage Attendants.
• Prepare weekly and monthly forecasts for restaurant, bar room service and cafe areas.
• Be knowledgeable of and operate within appropriate outlets and hotel liquor licensing guidelines and House Management Policies.
• Any other duties as assigned.

Position Requirements:

• Minimum 5 - 8 years of experience in a similar role, preferably in a five star luxury setting.
• Proven experience in meeting budgeted and forecasted for costs for payroll/wage costs and department costs.
• Experience in managing and developing a team, including performance management, performance reviews, disciplinary procedures, creating learning and development plans, coaching etc.
• Has a good understanding of luxury guest expectations and desire to meet these expectations.
• Hold legislative qualifications to be eligible for the position.
• Good understanding of Micros, Opera, and other relevant applications.
• Project professional image at all times through personal presentation/ interpersonal skills.
• Desire and ability to mentor, train and develop staff.
• Has awareness of industry trends in service, product and presentation.
• Initiates contacts and establishes rapport easily.
• Ability to assert point of view directly yet tactfully.
• Organize time and work efficiently.
• Excellent numeracy, verbal and written communication skills, English essential
• Appreciates and maintains an effective outlet for stress.
• Aptitude for developing promotions and marketing.
• Willingness to work weekends and public holidays as part of the job role.
• A passion for food, wine and the culinary arts that is knowledgeable and effusive.
• Has the aptitude and willingness to undertake further development with Sofitel.

Job Description :

· Marinate all meat in accordance with SOP / Instructions given by the supervisor.

· Anticipate the following day’s supplies and prepare appropriate quantity of ingredients.

· Responsible for washing, peeling, chopping, cutting and cooking of foods.

· Dressing sandwiches, mini croissants & buns for catering orders

· Assist in packing of food

· Making of sauces in accordance with SOP / Instructions given by the supervisor

· Process all ingredients in accordance with SOP/ Instructions given by the supervisor

· To pack all processed products and store them in accordance with SOP/ Instructions given by the supervisor

· Prepare and portion ingredients for the next day's production.

· Ensure the production area is kept clean and hygienic at all times.

· Any other ad-hoc duties assigned by superiors

Requirements :

· Willing to work rotating shifts & overtime when required

· Work well in a Team with good communication skills

· Able to take initiative and ownership for your job role

· Understanding of food safety practices

· Ability to remain calm and focused in a fast-paced environment

Start a career in the Food Manufacturing as a Production Operator or higher position (Food Manufacturing)Food Manufacturing;-

Production :

Operator, Team Leader, Supervisor, Manager & etc.

• Support new and/or modified production processes for regulatory approval commissioning, and operation.
  Fill/Monitor critical control point (CCP) using new software or solution implemented.
• Assist in the implementation of software/hardware to improve productivity/reduce food wastage/resolve potential downtime during active production routines.
• Operate network interface to monitor machines and production processes.

(Job Roles not limited to the above - e.g. Supervisor, Manager, Team Leader & etc)

Salary range from $2200 to $3400.

Job Description:

• Provision of quality customer service at food shop/ food court
• Taking orders, assist in preparation and servicing of food items
• Receiving of stocks and ensure proper storage
• Any other ad-hoc duties assigned by the Management

Job Requirements:

• Able to work rotating shift, includes weekends & public holidays
• Compliant to food hygiene practices
• Physically fit
• Good communication and interpersonal skills

• Assist in preparation of food and beverage prototypes
• Testing of products in various applications, according to project requirements
• Coordinate sensory evaluation panels for further product improvements
• Maintain accurate records of projects, development, and results
• Maintain inventory and cleanliness of laboratories and equipment
• Ensure compliance in accordance to quality and food safety standards

Requirements:

• Higher Nitec / Diploma in Food Science, Food Technology or related fields
• Meticulous, with good organizational skills
• Able to work well independently and in a team

Responsibilities

• Greet and escort customers to their tables
• Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)
• Prepare tables by setting up linens, silverware and glasses
• Inform customers about the day’s specials
• Offer menu recommendations upon request
• Up-sell additional products when appropriate
• Take accurate food and drinks orders, using a POS ordering software, order slips or by memorisation
• Communicate order details to the Kitchen Staff
• Serve food and drink orders
• Check dishes and kitchenware for cleanliness and presentation and report any problems
• Arrange table settings and maintain a tidy dining area
• Deliver checks and collect bill payments
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)
• Follow all relevant health department regulations
• Provide excellent customer service to guests

Requirements and skills

• Proven work experience as a FOOD SERVICES SERVICE CREW
• Hands-on experience with cash register and ordering information system
• Basic math skills
• Attentiveness and patience for customers
• Excellent presentation skills
• Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment
• Active listening and effective communication skills
• Team spirit
• Flexibility to work in shifts

Location: West (Walking distance from MRT)

Job Scope:

1. Assist and lead product development from concept, trial to commercialization in line with overall strategic direction and objectives.

2. Identify room for improvements on existing products, ingredients and processes.

3. Manage and timely deliver assigned projects.

4. Lead and conduct trial runs/commercial runs/trouble-shooting.

5. Working closely with product leaders, project manager and specialists on planning, carrying out, and following up on trials/tests in relation to innovation and renovation of products/processes at Pilot Plant

6. Proficient knowledge on food regulations and compliance

7. Assist on planning and transformation of current documentation system into paperless system.

Job Requirements:

- Min. Degree in Food Science or any relevant field

- Min. 3 years relevant R&D experience (preferably in Pilot plant)

For interested applicants, please send your updated resume to: [email protected]
All candidates’ information will be treated with the strictest confidence
Melissa Zhang Zhiqi (Mezzo)
R2197564
Recruit Express Pte Ltd
99C4599

For this role, the job will be located inside a Foodcourt of a major chain in Vivocity.

Role of Cashier everyday:

- Experience in handling money and credit card services via the Pos/nets machines

-Able to do store closing and handing over of cash in registar every night to the franchises's management

-Packing and handling over of food to customers

-Have and provide great customer service

-Able to provide excellent teamwork and communication skills

-full/part time