Job Opportunity: Commis 1 / CDP at Burrata Joy & Gustavo Lapasta

Location: 557 Bukit Timah Rd, #01-03, Crown Centre, Singapore 269694

Join our vibrant team at Burrata Joy & Gustavo Lapasta, the go-to destination for families, couples, and friends seeking authentic Italian cuisine. With freshly made pizzas, pasta, and burrata imported directly from Puglia, we provide hearty meals in a warm, welcoming, and relaxed atmosphere.

As a Commis 1 / CDP, you’ll work alongside a talented and passionate team, led by Malaysian-born, Italian-trained Outlet Chef Quak, who has been overseeing operations since our opening on November 4, 2024. Guided by the culinary standards set by Executive Chef-Owner Roberto Galetti, your role will be vital in ensuring consistent quality and excellence in every dish.

What We’re Looking For:

• Passionate Learners: Enthusiastic about trying and mastering new dishes.
• Team Players: Collaborative individuals who thrive in a dynamic kitchen environment.
• Ambitious Individuals: Eager to learn, grow, and take on different kitchen stations

What We Offer:

• Balanced Schedule: 5.5 working days per week.
• Leave Benefits: Starting with 10 days annual leave per year, with 1 additional day per year.
• Annual Bonus: Based on individual and team performance.
• Staff Meals: Two meals provided daily.
• Uniform: casual uniform provided (t shirt with logo)
• Monthly Incentives: Performance-based rewards after confirmation, tied to sales targets.

How to Apply:

Send your CV to [email protected] or via WhatsApp to +65 9438 3062.

Note: Due to quota limitations, only Singaporeans, PRs, or LTVP+ holders are eligible to apply.

Join us in creating memorable Italian dining experiences, one dish at a time!

Job Description & Requirements

Role Clarity

Planning and directing food preparation and culinary activities
Modifying menus or create new ones that meet quality standards
Estimating food requirements and food/labour costs

Job Brief

we are need extremely passionate, regarding home produce. Our business is driven by sustainability and a local team of staff. Therefore, we are looking for a creative and proficient professional, who is experienced, confident and proactive in all aspects of food preparation.

As our Executive chef. You will be “the chief” and maintain complete control of your kitchen.

Responsibilities

Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labour costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Manage kitchen staff
Rectify any arising issues

Give prepared plates the “final touch”
Perform any relevant administrative duties
Comply with nutrition and sanitation regulations and safety standards

Responsibilities:

· Ensuring that all food is of excellent quality and served in a timely manner.

· Training staff to prepare and cook all the menu items.

· Taking stock of ingredients and equipment, and placing orders to replenish stock.

· Overseeing all kitchen operations.

· Enforcing safety and sanitation standards in the kitchen.

· Keeping up to date with industry trends.

· Receiving feedback and making improvements where necessary.

Requirements:

· Past experience as a working chef.

· Advanced knowledge of the culinary arts.

· Perfectionism in sanitation and quality control.

· Expert multitasking ability.

· Great leadership and interpersonal skills.

· Ability to run stocktaking and place orders for resupply

· Exemplary work ethic in a high-pressure environment.

· Passion and pride for delighting people with food.

· Able to work on weekend and public holiday

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for LOCAL cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans and PR only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Able to work on rotating shifts.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 1 Feb 2025.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Job brief

We are looking for a Sushi Chef to join our culinary team.

Sushi Chef responsibilities include handling a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfill all orders within quality standards. To be successful in this role, you should have experience with Japanese cuisine and be available to work during our opening hours.

Responsibilities

• Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi).
• Prepare all types of sushi, including maki, nigiri and sashimi.
• Manage food prep activities, like cooking rice.
• Prepare appetizers and salads that are close to the philosophy of Japanese cuisine.
• Monitor food stock and place orders, as needed.
• Recommend new, modern recipes, like sushi burgers.
• Maintain hygiene principles in all cooking areas and clean your space at the end of the production.

Requirements and skills

• Work experience as a Sushi Chef or at an Asian restaurant.
• Good knowledge of various sushi types and sushi-rolling techniques.
• Ability to work both fast and accurately.
• Team spirit.
• Availability of working during operation hours, including weekends and evenings.
• Flexibility to take on various shifts.
• Certification from a culinary school is a plus.

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

Job Opportunity: Commis 1 / CDP at Garibaldi Italian Restaurant & Bar

Location: 36 Purvis Street, 01/02 188727 Singapore

Join Our Award-Winning Team

Since 2003, Garibaldi Italian Restaurant & Bar has been a cornerstone of authentic Italian dining in Singapore. As a fine dining establishment, we take pride in delivering exceptional culinary experiences, and now, we are looking for passionate individuals to join our team as a Commis 1 / CDP.

About the Role:

In this position, you will work alongside a talented and experienced team led by our Malaysian-born, Italian-trained Chef de Cuisine, Chef Chong, who has been with Garibaldi since 2005. Under the culinary guidance of Executive Chef-Owner Roberto Galetti, you will be responsible for maintaining the high standards and SOPs that define our award-winning cuisine.

What We Are Looking For:

- A passionate and aspiring candidate eager to try and learn new dishes.

- A team player who collaborates well with colleagues.

- An ambitious individual who is willing to learn and rotate across stations to develop their skills.

What We Offer:

- A 5.5-day work week schedule.

- 10 days of starting annual leave per year (+1 incremental day per year).

- Annual bonus based on performance.

- Two staff meals provided daily (1 Asian meal ordered from a neighbouring stall for lunch, 1 prepared by the kitchen team at dinner).

- Laundry and uniform provided.

- Opportunities to participate in frequent offsite events, gaining valuable experience and exposure.

- Monthly incentives after confirmation, based on sales targets.

Eligibility:

Due to quota limitations, this role is open to Singaporean, PR, or LTVP+ holders only.

How to Apply:

Send your CV to [email protected] or WhatsApp us at +65 9438 3062.

Be part of a legacy of culinary excellence and bring authentic Italian flavors to life with us at Garibaldi!

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

• Direct, prepare or supervise cooking and other food preparation activities on a daily basis
• Monitor and oversee sanitation practices to ensure that regulations and standards of cleanliness are always being strictly adhered to by employees. Make corrections or terminate employees as needed when standards are not being followed
• Coordinate all food purchasing, budgeting and planning operations with other staff members
• Analyze recipes and make menu changes when necessary to keep customers happy and to minimize overhead costs when possible
• Meet with customers as needed to arrange menu items and negotiate prices for catering weddings, banquets and other special occasions
• Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards
• Determine when additional help is needed to maintain satisfactory service, then recruit, interview and hire staff when needed, including kitchen workers and cooks
• Establish production and staff schedules to ensure that there is sufficient help at all times to ensure timely delivery of food services

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Must work on weekend and public holiday.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Must work on weekend and public holiday.

Job Description & Requirements

• Able to cook chinese cuisine, especially Hainan dishes
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders and others
• Able to work on weekend and public holida
• Able to work for night shift

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

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

· 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

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

MINIMUM 2 YRS IN CHINESE CUISINE MALA XIANG GUO CUISINE. WORK INDEPENDENT. EXPERIENCE IN COOK THE MALA XIANG GUO PASTE. ABLE TO HANDLE HUGE AMOUNT OF ORDER . TO DEAL WITH SUPPLIER. TO ARRANGE JOB SCHEDULE FOR WORKERS. TO CONTROL COST AND GOODS. TO REPORT TO MANAGEMENT. TO SET AND DESIGN MENU QUATERLY .

Job Details

1. Takes care of daily food preparation and duties assigned by management.
2. Keep up to date with new products, recipes, and preparation methods.
3. Ensure high standards and consistent quality of product.
4. Comply with conditions of food hygiene policy.
5. Maintain cleanliness and organization in all work areas.

Qualifications

1. Knowledge of menu composition, recipes, methods of production and presentation standards.
2. Knowledge of standard procedure with regards to food preparation, receiving and storage.
3. Experience in following kitchen brigade chain of command.
4. Comfort with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Awareness of daily production needs.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift
• Able to work longer hours with prolonged period of standing.

RESEARCH AND DEVELOPMENT CHEF Job description

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

No pork no lard

Location: 10 Senoko Way, Singapore 758031

Working Pattern: 5 days work week (including Weekends & Public Holidays)

Rotating shift: 7am to 4.30pm, 9am to 6.30pm, 11am to 8.30pm

Responsibilities:

• Supervise Food processing workers to ensure food preparation is up to standard.
• Manage day-to-day functioning of the productions efficiently and effectively.
• Assign and delegate jobs to respective processing workers.
• Uphold consistent quality and its efficient production output minimise production resources wastage.
• Rein in operating costs for production resources on materials/ingredients used.
• Initiate production cost-saving and labour productivity to enhance business competitiveness.
• Ensure compliance to statutory food safety and hygiene requirements.
• Ensure on-time production and optimum labour utilisation.
• Any other duties as assigned by the manager from time to time.

Job Requirements:

• 3 years’ experience and 1 year in managing a team.
• Possess strong motivational and team building skills.
• Able to work in fast-paced environment and handle mass production.
• Experience baking bread, bun, pies, pizzas, cakes, muffins, etc.
  

CHEF DE PARTIE Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years’ experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

· Provide the perfect service experience for every Guest

· Ensure the Guest feels important and welcome in the restaurant

· Ensure hot food is hot and cold food is cold

· Adhere to timing standards for products and services

· Look for ways to consolidate service and increase table turns

· Present menu, answer questions and make suggestions regarding food and beverage

· Serve the Guest in an accommodating manner

· Must know all food liquor, beer, wine and retail offered

· Apply positive suggestive sales approach to guide Guests

· Maintain table cleanliness

· Looks for ways to avoid waste and limit costs

· Assist in keeping the restaurant clean and safe

· Provide responsible service of alcoholic beverages

· Deliver food and beverages to any table as needed

· Must follow all cash handling policies and procedures

· Report to property on time and in proper uniform

· Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.

· Prepare simple dishes such as salads, entrees if needed.

· Assist with the Kitchen Department on the packing/vacuum packing wherever is necessary.

Job Description

• Prepare Mise-en-place.
• Prepare meals as directed and according to recipe, menu specification and expected standard.
• Assist Sous Chef and Production Chef during Food Presentation.
• Ensure all prepared food is properly labelled with Day Sticker.
• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.
• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.
• Ensure staffs adhere to safety rules and regulation practices.
• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
• Monitor and ensure food temperatures are within standard limits.
• Provide training, supervise and assign job to staff.
• Minimize wastage and optimize stock level of raw materials and ingredients.
• Monitor stock level of raw materials and products in the cold room or freezer.
• Submit wastage and spoilage report to Production Chef.
• Check and ensure weight of meals is prepared to specifications.
• Plan and order dry store items ahead actual requirement.
• Conduct daily cold room/freezer/equipment inspection.
• Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities.
• Undertake any other duties assigned by immediate superior.
• Conduct daily cold room/freezer/equipment inspection.

Job Requirement

• Minimum 3 years of experience in culinary operations
• Must have a comprehensive culinary background in a specific cuisine

Responsibilities:

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

Requirements:

• Diploma/Degree in Culinary or equivalent.
• Relevant experience working in a similar role.
• Ability to work well in a team.
• 5 days work

Avenue of Brands Pte Ltd was founded in 2024. We aim to serve quality food at affordable prices. We are a fast-growing brand and currently expanded to 8 outlets around Singapore. We are looking for candidates with passion in F&B to join our growing team!

• Responsible for daily outlet operations which includes effective scheduling, employee communications and training
• Ensure the highest safety and hygiene standards compliance with regulations
• Create a positive and rewarding customer experience
• Lead and motivate team members to achieve sales targets and customers satisfaction
• Other duties as assigned
• For Management Trainee - Fast track to Outlet Manager in 6 months (depending on performance)
• Wok experience preferred
• Incentives and medical benefits provided
• Multiple work locations available
• 5 days or 6 days per week
• Full Time