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

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

Job Description:

• Responsible for ensuring the smooth daily operation of all areas of the Food and Beverage Department, including the bar, restaurant and conference space
• Drive guest satisfaction and loyalty through exceptional service, strong relationships and attention to detail in all areas of the operation
• Evaluate changes in guest needs, the guest mix and competitive set in order to recommend and action appropriate product/service and operational changes as necessary
• Ensure that brand standards, including sustainability initiatives, are maintained
• Hire, train and develop the department’s team members, and ensure employee satisfaction through effective, positive and proactive leadership
• Coordinate and communicate with all other departments as required to ensure smooth operations, high levels of guest and employee satisfaction and the most effective use of resources
• Take a proactive and innovative approach to operations in order to maintain market competitiveness and exceptional financial performance
• Work with marketing team to develop creative and effective promotions and to drive their implementation in a timely manner
• Develop beverage menus for all areas and work with the executive chef to develop dining menus
• Develop and administer the F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses
• Prepare monthly forecasts for restaurant, room service and bar, review daily and monthly financial result and take any required actions

Our company is seeking an experienced food production manager to oversee our food production operations. The ideal candidate will have extensive experience in managing staff, overseeing production processes, and ensuring the highest standards of food safety and quality.

Be sure to list the daily tasks, such as supervising production, managing inventory, and overseeing quality control, and other key duties. You will oversee delivery and development of the food offer and services, both in the restaurants and hospitality services supporting commercial initiatives, innovation, and team development.

Duties and Responsibilities

• Develop, implement, and maintain production schedules and processes to ensure optimum productivity and efficiency

• Hire, train, and manage production staff, including setting and monitoring performance goals

• Collaborate with sales and marketing teams to develop and implement product launches

• Create and maintain inventory records and manage raw material inventory levels

• Ensure compliance with all food safety regulations and industry standards, including HACCP

• Identify and address production issues and area(s) for improvement

• Monitor and maintain equipment and machinery in production facilities

• Prepare production reports and communicate with upper management regarding production goals and results

• To ensure the prompt and efficient preparation and service in all food areas to the company’s standard and to the customers’s satisfaction.

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

• Ability to work effectively as part of a team

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.

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 Responsibilities

1. Food Safety Management:Develop and implement food safety systems, including HACCP.
   Enforce hygiene and safety protocols in compliance with SFA, MUIS, MOM, and other regulations.
   
2. Inspections and Risk Assessment:Conduct regular inspections of food preparation areas onsite and offsite.
   Identify and assess food safety risks in handling, preparation, and storage.
   Implement corrective actions, training, and preventive measures to enhance safety standards.
   
3. Supplier Compliance:Audit suppliers regularly to ensure adherence to food safety and quality standards.
   
4. Quality Assurance:Update the Quality Management System (QMS) and Standard Operating Procedures (SOPs) to meet regulatory and industry standards.
   Maintain accurate and comprehensive records in compliance with policies.
   
5. Regulatory Compliance:Serve as the primary liaison for audits and inspections by SFA, MUIS, HACCP, and ISO.
   Ensure documentation and records meet hygiene and safety requirements.
   
6. Additional Responsibilities:Support any other assigned tasks as needed.
   

Job Requirements

1. Certifications and Qualifications:SFA Food Hygiene Officer certifications and FSMS certification.
   NITEC Certificate or equivalent in Food Science or a related field specializing in food safety.
   
2. Experience:At least 2 years in Quality Assurance or Food Safety within the F&B or catering industry.
   Familiarity with Singapore’s food safety regulations, including HACCP, ISO, and SFA guidelines.
   
3. Skills and Competencies:Detail-oriented with strong compliance skills in food safety.
   Effective communication skills to train and guide team members.
   

Working Location: Tuas

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

Primary Responsibilities

• Drive food and beverage (“F&B”) services strategies and proposals of the restaurants to stakeholders
• Foster a positive thinking service culture and provide professional support to the F&B Operations
• Conceptualize the restaurants with creative menus and offers relevant to the market
• Analyzes industry market trends, prepares critical measurements and develops the F&B business plan to drive profits in alignment with production, productivity, quality and guest-service strategies
• Strong commercial mindset, accountable for the overall F&B P&L of the portfolio
• Prepares budgets, business plans and monthly forecasts
• Plan and execute promotions activities in line with F&B Marketing calendar
• Identifies current and future guests’ service requirements by establishing rapport with potential and actual guests and other persons in a position to understand guest service requirements
• Implements F&B financial strategies by anticipating requirements, trends and variances
• Evaluates popularity of past menu options and availability of seasonal food ingredients and wines and make adjustment according to the trend to maximize the productivity
• Maintains safe, secure, legal and healthy work environment by establishing following and enforcing sanitation and quality of F&B preparation and service standards and procedures

Requirements

• A Bachelor's degree in Hotel/Business Administration or a related field
• Minimum 6 years of related experience in Food and Beverage management position
• Experience leading a large portfolio of F&B outlets
• A proven track record of initiating and championing new concepts through successful implementation
• Good interpersonal skill and ability to adapt in a dynamic working environment

- 5 day workweek(8AM to 5.30PM)

-General work of area cleaning,assisting supervisors,loading,sorting and packing of ingredients

-Air-Con environment

-Physically fit and active

Heavenly Pte Ltd manufactures Dairy Products like yoghurt and milk.

Job Description:

• Responsible for ensuring the smooth daily operation of all areas of the Food and Beverage Department, including the bar, restaurant and conference space
• Drive guest satisfaction and loyalty through exceptional service, strong relationships and attention to detail in all areas of the operation
• Evaluate changes in guest needs, the guest mix and competitive set in order to recommend and action appropriate product/service and operational changes as necessary
• Ensure that brand standards, including sustainability initiatives, are maintained
• Hire, train and develop the department’s team members, and ensure employee satisfaction through effective, positive and proactive leadership
• Coordinate and communicate with all other departments as required to ensure smooth operations, high levels of guest and employee satisfaction and the most effective use of resources
• Take a proactive and innovative approach to operations in order to maintain market competitiveness and exceptional financial performance
• Work with marketing team to develop creative and effective promotions and to drive their implementation in a timely manner
• Develop beverage menus for all areas and work with the executive chef to develop dining menus
• Develop and administer the F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses
• Prepare monthly forecasts for restaurant, room service and bar, review daily and monthly financial result and take any required actions

Job Requirements:

• Minimum 3 -5 years of experience in a similar role, preferably in a five star luxury setting.
• A strong understanding of the overall hotel business with the ability to study, analyse and interpret complex activities and/or information in order to improve new practices or develop new approaches.
• Proven experience in meeting budget and forecast for all costs, including payroll and other expenses
• 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.
• Project professional image at all times through personal presentation/ interpersonal skills.
• Has awareness of industry trends in service, product and presentation. A passion for food, wine and the culinary arts that is knowledgeable and effusive.
• Aptitude for developing promotions and marketing.

Job Scope

• Pack raw meat and prepare for shipping
• Cut & prepare raw meat for packing according to order received
• Preparing frozen raw meat for packing
• Pick up heavy goods (raw meat) from delivery
• Cleaning walk-in freezer/cold room where meat has been stored
• Monitor & supervise other raw meat-handling workers & assist where required
• Scheduling work shifts
• Any other work as assigned

Additional Information:

• Physically demanding due to raw meat handling
• Very cold environment due to frozen meat storage
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

• Plan, organize, and coordinate manufacturing operations to meet production goals and customer requirements
• Manage and supervise production staff, including hiring, training, and performance evaluations
• Develop and implement production schedules, ensuring optimal utilization of resources and efficient workflow
• Monitor and analyze production metrics, identifying areas for improvement and implementing corrective actions
• Collaborate with other departments, such as procurement, engineering, and quality control, to ensure seamless operations and resolve production-related issues
• Oversee equipment maintenance and calibration to minimize downtime and maximize productivity
• Implement and enforce safety protocols and quality standards to maintain a safe and compliant working environment
• Optimize production processes and implement continuous improvement initiatives to enhance efficiency and reduce costs
• Monitor inventory levels and ensure availability of raw materials and components for production
• Stay updated with industry trends, technologies, and best practices in manufacturing

Requirement:

• Related field; or releavant certifications is an advantages
• Experience as a Production Manager or in a similar manufacturing leadership role
• In-depth knowledge of manufacturing processes, lean principles, and quality management systems
• Strong leadership and people management skills, with the ability to motivate and develop a high-performing team
• Proficiency in using manufacturing software and systems for production planning and control
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Job Description:

As an Outlet Manager, you will be responsible for overseeing the operations of a specific outlet. Your main duties will include managing the staff, ensuring customer satisfaction, maintaining the outlet’s financial performance, and implementing marketing strategies.

You will oversee hiring and training new staff members, creating work schedules, and assigning tasks to ensure smooth operations. It will be your responsibility to ensure that the outlet is well-stocked, clean, and meets all safety and hygiene standards. Additionally, you will need to handle customer complaints and resolve any issues that may arise.

To excel in this role, you will need strong leadership skills, excellent communication and interpersonal abilities, and a keen eye for detail. You should be able to multitask, prioritise tasks, and make quick decisions when necessary. Being knowledgeable about the products or services offered by the outlet and staying updated with industry trends and customer preferences is also essential.

Overall, the responsibilities of an Outlet Manager require a combination of managerial, customer service, and operational skills to ensure the smooth functioning of the outlet and provide an exceptional experience to customers.

Qualifications and Skills Required:

To become an Outlet Manager, a certificate in hospitality or equivalent is required.

In addition to formal education, several skills and qualifications are essential for success in this role. Strong leadership skills are crucial, as you will be leading and managing a team of staff members. You should have excellent communication skills to effectively interact with customers, staff, and other stakeholders. Problem-solving abilities are also important to handle any issues that may arise.

Attention to detail is necessary to ensure the outlet’s operations run smoothly and meet quality standards. Time management and organisational skills are valuable to handle multiple tasks and responsibilities efficiently. Proficiency in computer systems and software used for inventory management, sales tracking, and financial reporting is also beneficial.

Previous experience in the hospitality industry, particularly in a supervisory or managerial role, is highly preferred. This experience helps in understanding the industry dynamics, customer expectations, and operational challenges.

Overall, a combination of education, skills, and relevant experience is essential to qualify for the role of an Outlet Manager.

RESPONSIBILITIES:

• Assess New Product Development and be responsible for successful scale up and first production
• Support New Product Introduction including new process and projects as required
• Responsible to provide accurate mixing instructions and create new working instructions for Production operators accordingly
• Contribute to product/process optimization to increase profitability
• Work closely with cross-departments and various key stakeholders such as Supply Chain (Customer service, Production, Planning and Procurement), Quality, Sales and Suppliers.
• Contribute further to improvement projects such as productivity, quality and profit

REQUIREMENTS:

• Diploma/Degree in Food Science or Food Technology preferred
• At least 2 years of relevant experience will be considered for Senior position
• Experienced and passionate in Continuous Improvement
• Skilful with Manufacturing Systems and Processes
• Exceptional problem-solving skills
• Strong leadership, communication, and organizational skills
• Strong ability to work well in a team and independently
• Excellent IT skills, particularly in MS Excel, PowerPoint, Word, Access
• Ability to work with multiple priorities in a fast-paced environment is required.
• 5 days work week + 1 Sat per month
• Undertake any other ad-hoc projects/ tasks assigned
• Job Scope, Work Day and Work Hours subject to changes depending on work requirement
• Fresh grads are welcome
• Salary package commensurate with experience

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.

Determining the required manpower, and assign workers to carry out the duties to complete specific tasks. Likewise, to supervise the co-workers and helping them in their work.

Establishing work schedules and ensuring that co-workers are following them, as well as addressing issues that may arise during the workdays.

Determining sequence of daily operations, and the use of proper tools / equipment. Overseeing the safety of the food preparation process by inspecting equipment and facilities to ensure safety standards are fulfilled.

Providing training to staff members on food safety practices and procedures to ensure compliance with regulations.

Identifying areas for improvement in work processes, and to implement strategies to enhance operational efficiency.

Any other work as assigned.

• May work with other shift supervisors to ensure shift’s performance are always at par with company standards;
• Train staff in job duties, safety procedures and company policy;
• Establish work schedules and ensure that there are enough workers to cover the shift;
• Maintain high standards of performance all throughout your shift;
• Listen to queries and resolve any work-related problems and recommend measures to improve productivity and product quality;
• Implement effective methods that are in-line with company standards to ensure that we meet work schedules and quotas;
• Record and prepare production information such as quantity, weight, size, date and type of products packaged;
• May check final products to ensure they are of high quality before they go out for shipping;
• May assist in requisition of materials and supplies.

Requirements:

• Relavant experience as Food Processing Supervisor/Team Lead –
• Good Communication skills;
• Ability to work in a fast paced environment;
• No formal education, any degree or equivalent.

Work Place Location

Albert Street (Rocher MRT)

Job Description

With great power comes great responsibilities. In a fast-paced environment, you are to lead by example. Calm in the storm and motivating force for the junior staff.

Establish rapport to build guest loyalty and gather constructive feedback to ensure constant guest service improvement. Maintain a safe and sanitary work environment and ensure only the highest-quality products are served.

Also, to handle daily team member relations and encourage problem-solving by team members through proper training and empowerment.

Responsibilities

- Greet and escort guests/customers to their allocated tables

- Assist in managing/handling guest restaurant reservations

- Good knowledge of menu (food and beverage) and presentation standards; offer menu recommendations upon request and aptly suggest additional options

- Able to anticipate any unexpected guest needs with prompt and efficient reaction

- Serve guest orders as per restaurant standards

- Record transactions/orders in Point of Sales terminal at the time of order

- Communicate order details to the kitchen staff, in particular VIP, special instructions etc.

- Constantly ensure the cleanliness and organization of work areas, chinaware, silverware, glassware, and that the whole restaurant is always kept presentable at all times

- Review order dockets to guarantee correct and efficient preparations for orders received to present the accurate final bill to guests and process payment

- To check the accuracy of bills/checks before presenting to customer or processing the payment

- Perform shift closing on the Point of Sales terminal; tally cash and credit card settlements

- Ensure that the whole restaurant is always kept clean, organized and presentable at all times

- Ensure that brand standards and SOP’s are consistently implemented

- Complete closing duties, including restocking items, closing reports, etc.

- Routine inspection of all outlet equipment to assure all are in proper working condition and prepare a list of equipment in need of repair and maintenance

- Take an active role in coaching and developing junior staff

- Ad-hoc responsibilities assigned by the Manager

Roles & Responsibilities

· Handle daily operation.

· Cashiering Duties

· Prepare and cook menu items.

. Wash and maintain the good condition of kitchen equipment

· Inspect and ensure kitchen area is clean and meet hygiene standards

. Manage inventory

. Liaise with vendor

. Overall in-charge of staff and operation.

. Ensure adequate service is provided to the consumer

Job Requirement:

· Have at least 1 year of experience in the foodservice sector

. Have prior experience in mass ordering

. Able to follow recipes to create food as instructed

· Excellent leadership and decision-making skills.

· Team player

. Able to within long working hours

· Required to work 6 days a week.

· Able to work on public holidays.

· Able to work on off day if needed.