We are halal operated restaurant in West Area, looking for min 5 yrs experience Chettinad/Tandoor Cook. Salary starts from SGD2900+, able to prepare and handle full South Indian and North Indian menu with or without helper in quality and fast. Must be commited and make sure quality and quanity. Able to speak English/Malay is added advantage.

• To assist in the preparation of mis-en-place and production of food during operations time.
• To cook standard and/or a-la-carte dishes in accordance with the menu.
• To assist the Sous Chef with special dishes.
• To assist other Cooks in the kitchen as and when there is a shortage of men to do the job.
• To keep kitchen equipment and tools in good order and report any defects/malfunction.
• Any other suitable tasks as and when assigned by Sous Chef.

Requirements

• Good team player
• Positive attitude

he restaurant is a specialty grill restaurant in Singapore serving healthy balanced meals that are skillfully prepared and grilled in the kitchen.

We offer a premium tasty menu at affordable prices, giving our guests value for money, smokeless dining and delight to all senses.

The primary role of the Chef De Partie is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

Key Responsibilities:

• Support the Head, Sous Chef and the team to ensure smooth daily operations.
• Prepare, arrange, and portion all food by using standard recipes and present instructions in accordance with the standards established.
• Full awareness of all menu items, recipes, methods of production and presentation standards
• Check and ensure adequate provision of ingredients, working equipment, inventory, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate refrigerator, and storage containers with proper handling and usage.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Ensure all equipment is being maintained and cleaned regularly.
• Assist in monthly inventory counts and proper recording of food wastage.
• Work closely and cooperate with other staffs to achieve highest possible satisfaction of food items.
• Any other duties may be assigned from time to time.

About You:

• Minimum a certificate in Culinary Skills / GCE 'O' level or equivalent.
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Working Location (1) Tras Street

A. Menu Creation and Evolution

• Develop, create and evolve omakase menu that showcase the chef’s creativity, culinary skills and highlight seasonal and fresh ingredients of each season
• Introduce new and innovative dishes to keep the omakase experience fresh and exciting

B. Ingredient Sourcing

• Source high quality and fresh ingredients for each season’s menu Maintain relationships with suppliers to ensure a consistent supply of premium ingredients

C. Food Preparation

• Skillfully prepare and execute a variety of traditional Japanese dishes with the chef’s unique rendition, these include sushi, sashimi, and other omakase o!erings
• Pay meticulous attention to detail in presentation, ensuring each dish is visually appealing

D. Culinary Creativity

• Demonstrate creativity by incorporating innovative and unique elements to highlight each season’s dishes
  Stay updated on culinary trends and techniques to bring fresh ideas to the omakase experience

E. Customer Interaction

• Engage diners and explain the origin and details of each dish, creating an interactive and educational dining experience
• Cater to diner’s individual preferences and dietary restrictions, adjusting the omakase menu accordingly

F. Kitchen Management

• Oversee and manage the kitchen, ensuring a smooth workflow and adherence to sanitation and hygiene standards

G. Maintain Omakase Experience Standards & Quality Control

• Uphold the reputation and standards of the omakase dining experience, ensuring consistency and excellence
• Continuously seek feedback from diners to improve and refine the experience
• Implement rigorous quality control measures to ensure that all dishes meet the highest standards of taste, texture and presentation

H. Any other duties assigned by the Company

Job Description

Beach Road Restaurant

Job highlights:

• Executive Chef
• Performance Bonus
• Career growth
• Training opportunities

Responsibilities:

• Coordinates and prepares all cooking in the Indian kitchen
• Ensure standards of food preparation, quality, and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene, and safety

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 2 years relevant working experience in similar capacity
• Good to have experience in other cuisines as well

Job Scope:
Must have prior experience and know how to open, close and manage stall

2) Economical mixed rice chef
Must have prior experience and now how to cook all dishes and create new dishes when requested by management

Interested applicants can send your resume to +65 81813320 and allow our Consultant to match you with our Clients.

Wang Yili Reg No: R21101168

Advance Recruitment Pte Ltd EA No: 21C0678

We are hiring kitchen crew for our cosy neighborhood plant-based cafeteria – Soul Kind Café! At our café, we serve vegetarian and vegan Asian-fusion cuisine. We are looking for customer service-oriented individuals with the right attitude to join us!

Job Description

• Assisting chef with kitchen matters

Requirements

• Positive and can-do attitude
• Possess good interpersonal communication skills
• Prior experience as kitchen crew

Job Descriptions:

• Plan and execute menus according to the standard recipes or company requirement
• Ensure consistency presentation of prepared food items
• Ensure high levels of customer satisfaction in food quality and presentation
• Assist with daily kitchen prep work and station set-up prior to service and maintain the highest quality food preparation standards
• Ensure that all stocks are kept under optimum conditions
• Place orders in a timely manner
• Assist other cook during food assemblies
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Ensure adherence to all relevant health, safety, and hygiene standards
• Improve food quality based on customers feedback and requirement on specific diet
• Keep records and accounts of food purchases
• Keep kitchen area clean, safe, and well sanitise
• Other duties as assigned by management

Requirements:

• Proven experience in CDP role
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to work efficiently under pressure
• Great communication and interpersonal skills
• Ability to multitask
• 6 days' work week

LA D'ORO PTE LTD

DISCOVER YOUR FUTURE WITH THE LATEST

ITALIAN & JAPANESE FINE DINING RESTAURANT

LA D'ORO located at 333A Orchard Road, Madarin Gallery, is currently seeking suitable experienced applicants for the following positions.

Candidates Profile :-

+ Excellent inter-personal skills, highly motivated individual;

+ Excellent team player;

+ Excellent bi-lingual communication skills, both written and spoken, English and Mandarin. Japanese is an advantage but not essential.

Requirements :-

- Over 3 years relevant experience in the area of fine dining restaurant;

- Able to maintain high standard of food quality;

- Take full responsibility for food menu development;

- Capable to support every team in the kitchen of LA D'ORO.

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

Job Description:

• Responsible for food preparation and cook dishes according to Executive Chef’s standards of quality and recipes.
• Compile all food orders for the section, ensuring food quality and cost are in line with the restaurant standards.
• Ensure stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.
• To minimize food and supply waste and pilferage.
• Ensure food handling and hygiene regulations are in accordance with NEA standards.
• Able to perform hot and/or cold kitchen food preparations.
• Keeping the kitchen and equipment clean and in good working conditions.

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

As a Demi Chef (Pastry), you are responsible for supporting the Pastry Chef in the kitchen delivering consistently high quality products, handling and receiving of goods and good hygiene practices.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.

Duties:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Working Location: 55 Keong Saik Road

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：

• Experience and knowledge in Korean cuisine
• Ability to manage numerous tasks, assign responsibilities and display high patience

We are looking for an Sushi Chef to join our passionate and vibrant team.

Our aim is to provide a conducive and friendly environment for our Guests to dine in, fulfil or exceed our Guest’s expectations to the best of our abilities and working together as a Team, to achieve it.

• Relevant experience preferred.
• Remuneration depends on experience.
• Uniforms will be provided.
• Service-oriented, self-driven, outgoing personality & good communication skills.
• High creativity.
• Strong leadership and interpersonal skills.
• Proficient in English.
• Friendly & enjoyable working environment.

Responsibilities:

• Responsible for the smooth and efficient operation of all food and beverage production and presentation of high quality cuisine at Sushi Counter.
• Maintain Costings.
• Ensure that all stocks are ordered to the correct quantities, quality and price.
• Responsible for the hygiene / food safety.
• Attend to Diners’ complaints and feedback, if any.

Looking forward to welcome you to be part of our Team.

The Head Chef oversees all aspects of food production, including recipe development, menu creation, and monitoring quality. They manage food and labor costs, maintain high standards of quality and sanitation, and handle stock levels and supplier relations. The Head Chef supervises kitchen staff, enforces safety procedures, and may personally prepare specialty dishes to contribute to culinary excellence.

Individual to be involved in:

1. Managing employee orientation, training logistics, and recordkeeping.

2. Facilitating and participating in organization-wide committees.

3. Reporting on employee safety, welfare, wellness, and health.

4. Providing direct support to employees during the implementation of culinary services, policies, and programs.

Requirements:

1. Culinary Expertise: Possessing advanced knowledge and skills in food preparation, cooking techniques, flavor profiles, and menu development.

2. Menu Planning and Cost Control: Demonstrating proficiency in creating well-balanced menus, estimating food costs, and implementing strategies to control expenses while maintaining quality.

3. Kitchen Management: Ability to efficiently organize and oversee kitchen operations, including staff supervision, workflow optimization, and resource management.

Fine dining restaurant for more than 10 years in Tanjong Pagar is looking for Chef de partie to run section in a kitchen, and report to the Sous Chef. The role is made up of many varying responsibilities including:

• Preparing, cooking and presenting high quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Roles & Responsibilities

· Must need to know how to cook the following items

· Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

· Fish Molee. Famous in South India

· Kerala Karimeen Fry.

· Aila Curry.

· Prawns Kuzhambu.

· Kheema with Coconut Curry

· Chicken Roast.

· Payyoli Chicken Fry.

· Chettinadu Chicken

· Crab (Small and Big Size)

· Mutton Biriyani

· Chicken Biriyani

· Egg Biriyani

· Prawn Biriyani

· hettinad Dry Pepper Chicken,

· Chettinad Kozhi Kuzhambu,

· Spicy Chettinad Fish Fry Recipe

· Chettinad Mutton Chops Kuzhambu Recipe

· Chettinad Nandu Varuval Recipe

· Thalapakkati Style Chicken Biryani

· Mutton Chukka Varuval

· Chicken Ghee Roast

· Chettinad Chicken Kuzhambu

· Small Variety Fish Fry

· Boondhi Raita

· Boiled Egg

· Fruit Custard

· Weigh, measure, mix and prep ingredients according to recipes.

· Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

· Check food and ingredients for freshness.

· Arrange and garnish dishes.

· Work well under pressure and within the time limit.

· Ensure that kitchen area, equipment and utensils are cleaned

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告.

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期.

We thank you for your interest and we regret 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

• Developing unique and cuisine-appropriate menus

• Collaborating with the Restaurant Manager to set item prices

• Staying current on developing trends in the restaurant industry

• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

• Monitoring inventory and purchasing supplies and food from approved vendors

• Hiring, training and supervising kitchen staff

• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

• Identifying and introducing new culinary techniques

• Preparing meals and completing prep support as needed

Relationships:

• Oversees and directs all aspects of the kitchen operation.
• Provides functional assistance and direction to the kitchen operation.
• Interacts with individuals outside the outlet including but not limited to customers, suppliers, government officials, competitors and other members of the local community.
• Coordinates functions and activities with Outlet Manager(s) and all other outlet staff.
• Ability to handle multiple outlets

Duties and Responsibilities:

• Supervises the functioning of all kitchen employees, facilities and costs and contributes to maximizing the overall food and beverage profit.
• Controls and analyses on an ongoing basis, the following: - .
• Quality levels of production and presentation.
• Operating/ payroll/ food costs
• Cleanliness, sanitation, hygiene
• Ensures optimum performance of all the above areas
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations and working relationships.
• Is responsible for the preparation of menus and participates in the pricing policy in consultation with Director.
• Works with the Restaurant Manager(s) in determining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with its quality and quantity standards. Inspects all perishable food items received for quality.
• Attends and contributes to weekly meetings.

Requirements:

• 2 – 3 years experience in a similar position.
• Good understanding of Western Cuisine.
• Fast Food and Casual Dining experience is an advantage
• Proactive and visionary
• Able to lead a multi-national team.
• Experienced in menu and recipe development.
• Good understanding of cost and inventory control management.

Please indicate your start date and expected salary.

Job Description

Benefits Summary:

• Retail Meat Industry

• 5 Days work week: 9am – 9pm (Include weekend)

• Basic up to $2800-$4800

• Uniform will be provided

• Dental Benefit

• Training Provided

Responsibilities:

• Perform basic meat cutting functions including trimming, deboning, portioning and slicing

• Be able to demonstrate inventory control and stock checking upon arrival

• Be able to maintain daily production/ temperature records

• Ensure equipment are in clean and good working condition

• Assist the arrangement of goods according to storage condition/temperature required

• Apply food production standards and SOPs related to safety and hygiene policies and procedures

• Be able to weigh, label and price a variety of cuts of meat for on demand selections by customers in an efficient manner that keeps customers satisfied

• Preferably have experience as a butcher or educated in meat preparation and knowledgeable in the different variety of meat

• Attend to customer’s queries and needs promptly in a friendly, courteous and efficient manner to achieve customer satisfaction

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret 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

Prepare menu ingredients base on order. Create new recipe whenever needed. Train new cooks and junior chef on company cuisine, plan staff roster for the kitchen team, lead the team on day to day operation. Ensure cleanliness of rthe food preparation area, liaise with HQ for food order and handle suppliers order.

Snapshot of Your Role

The Head Chef is responsible for the culinary quality, service and experience of the operation. Motivates, trains, develops and directs team members to deliver delicious, nutritious food, exceptional service, and accomplish daily goals and projects. This position oversees the daily administrative and operational tasks, including financial management and analysis, sanitation and safety.

The Head Chef will focus on culinary excellence and the cafe experience for the unit’s Food program in order to support operational excellence in several cafes. This position reports into the Executive Chef and will leverage their strong hospitality and operational skills to partner with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations and people approach) to promote standards, client expectations and enhance user (partner) experience.

The great things you will be expected to do:

DAY TO DAY ROLE DUTIES

• Engage with the Site Operational Leadership team regularly, keeping them up to date with any on site changes or strategic action plans
• Work with others to ensure that client and user engagement along with the culinary expectations are understood and exceeded
• Empower, inspire and support the team or colleagues and suppliers to deliver a great service; through training, coaching, development and feedback
• Design, manage and own the overall experience, not just the offerings
• Drive culinary innovation, excellence and quality standards
• Lead culinary initiatives, sector projects amongst the chef teams and ensure deliverables are met
• Set an expectation of hospitality that is friendly and engaging
• Ensure that all products and ingredients that are used are purchased following sector and organization purchasing standards and sustainability commitments
• Collaborate with sector nutrition team to maintain recipe and Mobius database, including scaling to appropriate volumes
• Ensure that all hiring and training standards are met and documented for direct hires
• Partner with Food Safety and Workplace Safety managers to train and develop the safety programs

CUSTOMER & CLIENT SATISFACTION

• Embrace and deliver all aspects of the Client Food Program to an exceptional standard
• Work with others to ensure that client and consumer expectations are understood and exceeded
• Assists Executive Chef in ensuring that all products and ingredients that are used are purchased following purchasing standards and sustainability commitments
• Promote the Food Program to our Client engaging with them through our food choices, displays, space designs while acting as a Compass Advocate at all times
• Be polite, professional and friendly at all times with customers, clients and colleagues

EMPLOYEE DEVELOPMENT & TEAM WORK

• Assist Executive Chef in ensuring employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner
• Work with Executive Chef to ensure all sector and employee guidelines are implemented and adhered to
• Be prepared to assist colleagues in a willing and positive manner including assisting with other duties as required
• Take the opportunity to continuously learn and grow
• Encourage fresh thinking and initiative in the team
• Encourage feedback and suggestions for improvement
• Think of ways to make the work environment fun and team driven

HEALTH & SAFETY

• Promotes a culture of Food and Workplace Safety
• Observe and comply with all company and unit procedures relating to safety and security, reporting any issues to your line manager
• Take responsibility for your own health and safety and that of others who may be affected by what you do or what you fail to do
• Correctly use work equipment, personal protective equipment in accordance with training and instructions provided, reporting any equipment issues to your line manager

Key skills & qualifications

EDUCATION & QUALIFICATION

• Degree from an accredited Culinary Institute preferred
• Bachelor’s degree preferred
• Executive-level culinary management experience required

WORK EXPERIENCE

• A proven track record as an innovative and financially responsible manager
• At least 5 years in Culinary management experience in a multi-unit setting required
• Prior experience managing volume of at least 20M with P&L experience
• Multi-unit restaurant or hotel experience a must
• Experience in R/D, operations, or concept development a plus
• A proven track record of leadership capabilities leading from the front
• Expert knowledge of food and catering trends with a focus on sustainability, innovation, food waste, quality, production, sanitation, food cost controls and presentation
• Proven coaching and mentoring with peers, individuals, and teams
• Passion for food trends, flavors, innovation and recipe development
• Highly developed culinary creativity skills and comfortable with multiple cuisines
• Proven industry contacts and relationships that can be leveraged in networking and recruitment of other culinary team members
• Proven ability to maximize budget, enhance sustainability and creativity across all channels in alignment with business strategy
• Ability to effectively communicate, motivate and interact with all levels within the organization
• Ability to speak and present effectively in a group setting to Associates, Managers and our Partners and represent the Food at Google Brand
• Maintain a positive attitude under pressure and motivate team
• Ability to maintain confidentiality
• Working knowledge of Google suite of products
• Ability to work in a fast paced, changing environment
• Ability to create effective relationships, influence and collaborate internally and externally at all organizational levels
• Demonstrates Compass values and recognition principles

COMPETENCIES

• Leadership capabilities
• Customer service oriented
• Specialist knowledge
• Accountability
• Organizational skills
• Problem solving
• Team management
• Decision making
• Conflict management
• Quality and Compliance
• Stakeholder management
• Project management
• Change management
• Strategic management

ATTRIBUTES

• Possess critical thinking and problem solving skills
• Excellent decision-making and stakeholder management capabilities
• Resourceful, adaptable with an agile mindset to navigate uncertainties
• Conflict resolution skills, diplomatic and with ability to engage stakeholder at all levels
• Detailed and result oriented
• Good communications skills, with client, team and all other stakeholders
• Analytical and strong organizational skills, with excellent verbal and written ability
• Self-motivated, decisive, with the ability to adapt to changes and competing demands
• Proven ability to work creatively, analytically, systematically in a collaborative manner
• Proven ability to work in an ambiguous environment and collaborate across multiple areas in order to achieve a common business objective
• Demonstrate decisiveness in resolving business problems, making decisions and identifying priorities
• Proven abilities in providing on site leadership for project team by building and motivating team members to meet project goals, adhering to their responsibilities and project milestones
• Extensive understanding of project and program management principles, methods and techniques

PHYSICAL AND LANGUAGE REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to:

• Stand, talk or hear, and taste or smell.
• Walk, use hands or fingers, handle or feel; stoop, kneel, crouch, or crawl.
• Specific vision abilities required
• Ability to read, understand and speak English to perform essential functions of the job