Assistant F&B Manager

Join the fun team at COL and work with people who are passionate about what they do.

COL is a new restaurant and bar in the heart of Keong Saik with casual dining and amazing food and cocktails.

Led by Chef Colin Buchan with extensive experience in London and Singapore working with Jason Atherton, Gordon Ramsay, Marco Pierre White, and Angela Hartnett.

Your role:

To head up the restaurant operation at COL with the key focus on ensuring exceptional experiences to all our guests through excellent service

Your key responsibilities:

• Leading by example a team of 8-10 FOH team members, including a management team of head sommelier and head of beverage
• Reporting directly to the General Manager and Chef / Director
• Supporting, developing through coaching, motivating and inspiring the FOH team.
• Planning FOH roster and managing all payroll processes
• Leading team training sessions to help develop skills and knowledge within the team
• Working within set budgets to help achieve targeted profits
• Guest relations management and dealing with enquiries and bookings
• Responding positively and proactively to any online feedback and complaints within a timely manner
• Maintain guest satisfaction; building relationships with important and regular guests.
• Ordering of consumables on a weekly basis working
• Ensuring the up upkeep of the building is at the highest possible standards at all times
• Management and upkeep of the daily and weekly checklist
• Responsible for the call out and follow up of maintenance works required in either the restaurant and its facilities and the outer building.

What we’re looking for

• Someone with at least 3 years experience in a similar role
• A passionate, ambitious and forward thinking individual with an ambition to succeed
• Someone looking to learn, develop and progress in a progress start up company into a bigger role within a 3 - 6 month period
• The right applicant will be a natural leader open to working in a business that constantly evolves.
• A good communicator who isn’t afraid of speaking their mind.

What we offer:

• The opportunity to be part of an exciting and progressive start up venture with a drive and ambition to expand
• Competitive salary
• Opportunity to develop into a general management role within 6 months - 1 year
• 40 hours per week working schedule, key times evenings and weekends
• 5-day work week (Fixed Sunday & Monday off)
• Flexi Benefits
• Late Night Transport
• Birthday Leave Birthday credits ($75 col voucher - 1month validity)
• 30% staff discount at COL & 1880
• Cash Meal Allowance $100
• Transport Allowance
• 14 Annual Leaves (increase yearly)
• Performance & Salary Review twice a year
• Bonus
• Group Insurance ( GP- unlimited free consultation & medicine, Hospitalization, Dental, TCM)

Pâtisserie Glacé was started in 2008 with the aim of bringing the best of Japan’s cakes, pies and cookies and tarts to Singapore.

Jobscope & Requirements:

• Advanced piping skills desired.
• Baking experience required.
• Mousse-making experience preferred.
• Work location in Chai Chee.
• 6 days a week. 0700-1700, somedays shorter.
• All welcome.

Job Skills: Food Preparation, Cashiering, Baking

Job languages: English, Chinese (Mandarin)

Responsibilities

• Warm up and serve food.
• Manage cashier responsibilities using a cashless POS system (training will be provided).
• Perform basic food and dessert preparation.
• Prepare Peranakan Cuisine using food supplied from the central kitchen.

Requirement

• Either newcomers or at least 2 years of experience in hawker/food court/restaurant settings.
• Availability to work on public holidays and weekends.
• Flexibility to work in shifts.
• A six-day workweek is applicable.
• No extensive cooking skills are necessary.
• Work location: Clark Quay

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

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

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• 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

• Assisting other cooks in preparing food or helping other team members when needed

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

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Location: Multiple Locations

Working day: 5 days per week

Salary: Up to $4000

Bonus: AWS + AL + ML + VB

Joining bonus: $2000

Job scope:

- Manage daily operation and assistance in day to day opertation

- Overseeing the operation process and cost effective

- Attend and rectified operation needs

- Managing the rent, MCST, contractors and relevant authories

- Co-ordinate with other department for a effection planning

- Other ad-hoc duties as tasked

Requirement:

- 3 years of FNB or relavent experiences

By submitting your personal data and/or resume, you give consent to the collection, use, and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

Grace Koa

Reg No.: R23115224

EA Licence no.: 21C0845

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Supervisors to join in our family today.

Job Description & Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 2-3 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.

Job Responsibilities:

• Assist the Restaurant manager of daily restaurant operation
• Has overall shift responsibilities and is accountable for the smooth running of the restaurant
• Responsible for the profitability of the outlet, staff management, product quality, maintaining excellent customer service standards and execution of promotions in outlet
• Lead and motivate staff in achieving sales targets and customer satisfaction
• Develop and maintain the highest standard of service quality
• Ensure all cost expenses are well managed
• Responsible in recruitment, development and retention of staff in the outlet and take appropriate measures in furtherance of staff stability.
• Involve, prepare pre-service meeting/roll call for staff
• Evaluate the operations and procedures and suggest improvements
• Enforce hygiene regulations and upkeep restaurant cleanliness and hygiene standards
• Responsible for the submission in a timely manner, all reports, schedules etc to the Manager and HQ
• Attend all meetings and training programs when required
• Provide feedback/recommendations on staff schedule, attendance, timeliness, complaints and innovations or any exceptional occurrences
• Ensure reservations are properly taken and tables assigned such that it will not overload individual station of the outlet while still respecting the wishes of the customers

Requirements:

• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude
• Good leadership, communication skills and influence. Candidate must be able to read and understand basic Chinese (Chinese restaurant environment)

• Preparation of dishes and ingredients
• Follow all recipes, portion controls, presentation specifications and maintain the standard set by the management at all times.
• Stock checking, handle kitchen operation, product ordering and ensure quality of food
• Perform other ad-hoc duties as and when required
• Have a strong passion for food and enjoy cooking
• Possess exceptional communication skills to communicate with guests and to all levels of staff
• Relevant experience in quality driven environment
• Has strong western kitchen techniques, basic pastry knowledge & also asian/local cuisine.
• N'/`O' level qualifications or its equivalent from culinary institution
• Min. 5 years of working experience in the culinary field
• Able to work independently
• Good team player

• Oversees and assists the day-to-day operation, organizes the kitchen department, and ensures smooth daily operations with standards/SOPs are met consistently.
• Maintain complete knowledge of menus, item preparation method/time, quality standards, taste, texture, serving temperature, portion size, and presentation method.
• Menu creation - create and update a diverse and appealing menu that aligns with the lounge’s theme and atmosphere.
• Introduce new and exciting dishes, keeping up with culinary trends and customer preferences.
• Supervise and lead a team of kitchen staff, including chefs, cooks, and kitchen assistants.
• Ensure efficient workflow and coordination in the kitchen to meet service requirements.
• Manage inventory, control costs, and minimize waste to achieve financial targets.
• Maintain high standards of food quality, presentation, and consistency.
• Conduct regular tastings and inspections to ensure adherence to recipes and standards.
• Enforce strict adherence to food safety and hygiene standards in compliance with local regulations.
• Conduct regular training sessions for kitchen staff on proper food handling procedures.
• Coordinate with the front-of-house staff to ensure smooth communication and efficient service.
• Work closely with management to implement promotional events and special menus.
• Establish and maintain relationships with suppliers and vendors to ensure the availability of high-quality ingredients.
• Negotiate pricing and terms with suppliers to optimize cost-effectiveness.
• Contribute creative ideas for food and beverage pairings, themed events, and special promotions.
• Stay informed about culinary trends and incorporate innovative concepts into the menu.
• Mentor and train kitchen staff to enhance their skills and foster a positive working environment.
• Conduct performance evaluations and provide constructive feedback for continuous improvement.
• Kitchen planning of the workflow to ensure operations efficiency

Qualifications and Skills:

• Proven experience as a Head Chef or Executive Chef in a high-volume, fast-paced environment.
• At least 5 to 7 years of relevant experience
• Culinary degree or relevant certification.
• Excellent leadership and communication skills.
• Familiarity with local food safety regulations.
• Creative and innovative mindset
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)

Job Highlights

• Pre-opening team
• Dynamic work environment
• Open and collaborative culture

Opening in 2023, Artyzen Singapore will be the first new hotel added to Singapore’s Orchard Road district in over a decade. What was once the sprawling home of the late Tan Hoon Siang (grandson of Singapore philanthropist Tan Tock Seng) is being transformed into a 20-story luxury property. The 142 rooms will sport a distinctive aesthetic, fusing reinterpreted facets of Peranakan art and style with contemporary design.

Responsibilities:

• Clean and maintain guest rooms, public areas, and back of house areas to the hotel’s high standards, including dusting, vacuuming, sweeping, mopping, and changing linens.
• Ensure that guest rooms are properly stocked with amenities and supplies, such as towels, linens, and toiletries.
• Report any maintenance issues or damage to the Housekeeping Manager immediately.
• Respond promptly to guest requests for additional amenities or services, such as extra towels, pillows, or blankets.
• Complete daily room assignments and assist with special projects as needed.
• Communicate effectively with other departments, such as Front Office and Engineering, to ensure that guest needs are met.
• Follow all safety and security procedures, including proper use of cleaning chemicals and equipment.
• Maintain a professional and courteous demeanor at all times, reflecting the hotel’s commitment to exceptional guest service.
• Attend all required training sessions and meetings.
• Coordinate with other hotel departments to ensure the seamless operation of the hotel.
• Participate in emergency response procedures and provide support during emergencies.

Physical Requirements:

• Ability to stand, walk, and bend for extended periods of time.
• Ability to push and pull housekeeping carts loaded with cleaning supplies and linens.
• Ability to climb stairs and ladders.
• Ability to lift and carry up to 15kg

Qualifications:

• Previous housekeeping experience in a luxury hotel or resort/ in housekeeping operations is an added advantage
• Strong attention to detail and ability to follow specific instructions.
• Ability to work independently and as part of a team in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Ability to work a flexible schedule, including weekends and holidays.
• Knowledge of cleaning chemicals, proper storage, and disposal methods.
• Ability to work well in a team environment and under pressure.
• Strong sense of responsibility and attention to detail.
• Ability to respond quickly and effectively to emergencies.
• Must be available to work flexible hours, including nights, weekends, and holidays.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Assistant Restaurant Manager Responsibilities:

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

Assistant Restaurant Manager Requirements:

• High school diploma, GED, or equivalent.
• Previous supervisory experience, preferably within a restaurant.
• Prior experience using payroll software.
• Intermediate accounting and arithmetic skills.
• Strong leadership skills with an affinity for capacity development.
• Excellent conflict resolution abilities.
• Innovative, trustworthy, and impartial.
• Ability to work evenings, weekends, and holidays.

Roles & Responsibilities

• Maintenance and management of the company's e-commerce website and app.
• Creation and updating of marketing content in the company's e-commerce platform and apps, including news, events, and promotions.
• Creation and update of monthly product promotion price lists and brochures for distribution via email and various social media platforms.
• Regular interaction with the public on social media platforms.
• Planning and management of the demand and supply of company merchandise with relevant vendors and customers.
• Providing customer service for in-app redemption of merchandise.
• Processing purchase orders, new item creation, and invoice generation.
• Managing distributors, dealers, and stakeholders on the reward app's functionality.
• Updating and monitoring merchandise stock movement.
• Preparation of insightful reports on merchandise sales/redemption.
• Brainstorming and implementation of ideas and strategies for client retention through marketing channels.
• Identification of opportunities and strategies to increase reach to potential clients.
• Assistance to the sales department to ensure effective engagement with existing clientele.
• Supporting the sales team with content management and creation.

Requirements

• Proficiency in both English and Mandarin.
• Comfortable working independently and possesses a self-motivated spirit.
• The ability to excel as a positive team player is equally important, as we believe in the power of teamwork.
• A creative individual who enjoys engaging with people and is motivated to challenge themselves.
• The role involves planning and executing strategic thinking activities to identify opportunities for the company.
• Familiarity with website trends and proficiency in managing various social media platforms, including but not limited to Facebook, Instagram, Telegram, LinkedIn, TikTok, and a willingness to adapt to new platforms as they emerge.

Salary: $2800 to $3200 per month (Depending on experience)

Location: Tajong Pagar, International Plaza

Working Arrangement: Mondays to Friday: 9.00 am to 6:00 pm,

Off on public holiday

Job Highlight:

• FREE Joining Bonus with no bond.
• A large F&B organization that carries a few renowned brands across all types of cuisines.
• Work with friendly and dynamic team + good career progression

Job Responsibilities:

• Check and prepare sufficient mise-en-place before meal period.
• Prepare the dish and cook the ingredients according to the recipes.
• Follow according to standard presentation style for dish plating.
• Assist in creating and preparing menu items and daily specials.
• Ensure freshness of the ingredients.
• Inspect and clean the kitchen, kitchen equipment and serving areas to ensure safe and sanitary food handling practices
• Assist in monthly inventory counts and record food wastages.
• Train, guide and encourage junior cooks to excel in their daily job duties; performs supervisory role.
• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.
• Report all items of interest to Back of House in charge (ie. Accidents, equipment malfunctions, menu items, problems or shortage of supplies).

Job Requirements:

• Minimum equivalent of GCE ‘N’ level or Certificate in F&B Service.
• Minimum 2 years working experience in fast-paced restaurant service in the same capacity.
• Must have sound F&B knowledge and Food Hygiene Certificate.
• Perform tasks independently or with minimum supervision.
• Good communication and interpersonal skills.
• Good supervisory skills.
• Strong team player, whilst still having the ability to work independently.
• Ability to multi-task in a demanding environment.

If you are shortlisted for the first round of screening, our Recruiter will contact you directly.

EA License No: 21C0571 | R23116853 (Roy Goh)

Responsibilities

• Responsible for site compliance for regulatory, quality as well as food safety standards
• Ensure compliance with local regulatory requirements including SFA, HALAL, FSMA and etc.
• Act as representative for site projects impacting quality and food safety
• Act as food safety team leader
• Being site trainer for quality, regulatory and food safety matters
• Manage overall in-plant GMP audit programs
• In-charge of all pre-audit activities
• Lead the weekly/ monthly review meeting and compile reports
• Ad hoc duties/ projects as assigned

Requirements

• Bachelor in Food Science/ Technology or equivalent
• At least 5 - 6 years years of food safety/ compliance preferably from FMCG manufacturing background
• Prior supervisory experience is required

Interested candidates who wish to apply for the advertised position, please send in your resume to [email protected]

EA License No.: 13C6305

Registration No.: R1654399

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Lead our kitchen at NUDE Seafood. Be in charge of:

• Food safety and hygiene
• Menu development
• Operations
• Suppliers and Procurement
• Leadership
• Business
• Food costs

We seek a team player and a people developer, with a proven track record; trustworthy and dependable; able to gain the respect of the team; is willing to go the extra mile for business outcomes

Well versed across Asian and Western cuisines, with creativity married with practicality. Business-oriented and flexible; top priority on hygiene and food safety

Job Description:

• Ensure that the kitchen operates in a timely way that maintain quality standards
• Plan and direct food preparation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies and stock inventory management
• Responsible for hot and/or cold kitchen food preparations
• Minimize the wastage of ingredients and other food items
• Manage and maintain the hygiene standards established
• Lead kitchen team in Chef's absence.

Requirements:

• Culinary education and at least 4 years of work experience
• Ability to prepare and cook dishes to high standards of quality
• Ability to work in a fast paced environment
• Adaptability to changes in the kitchen and work environment
• Excellent communication skills to effectively communicate with other members of the kitchen team
• Able to work on shifts, weekends and Public Holidays

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• 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

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• 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

• Assisting other cooks in preparing food or helping other team members when needed

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

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Brief description of the Restaurant

One of the japanese traditional floavor.Niigata-born SHOYU Ramen has been carried since its foundation in 1967.Uncompromisingly produced SHOYU soup is made of combination of6 hours stewed clear soup stock which is made of mixture of vegetables,whole chicken,tonkotsu and some other ingredients and 2 different kinds of dried sardine imported from japan.Enjoy the ultimate SHOYU Ramen with Niigata’s original flavorful fish stock.

Now we are looking for new members!

Job Descriptions

#Responsibilitu and Duties

• Assist and lead in the ramen preparation process by cutting, chopping, slicing,boiling, and washing vegetables, meats, and other ingredients.
• Clean and sanitize dishes, cookware, and utensils.
• Clean and sanitize food preparation work stations.
• Follow all food health and safety requirements.

#Other Info

• Rotating shifts, include weekends / public holidays
• No experience required as training provided
• Able to work in any outlet or other locations in the future
• Applicant with relevant F&B experience will gain an advantage
• Meals provided
• 2 rotating shifts (Morning & Noon)

Job Requirements

• 1 year of Working in F&B industry experience
• Operational skills

Benefits

• Annual leave starting from 10 days/year
• Staff meal
• Medical, etc.
• Near MRT stations

Working hours

• 5.5 work days/week

Curate Kitchen Pte Ltd presents itself as truly the most innovative and trustworthy catering partner and solution. We believe Food connects people; it can unite and strengthen our community bonds.

We specialize in various cuisines and provide an extensive menu of both traditional and modern classics that is sure to delight every diner. With our dedication to continued innovation and our passionate chefs’ love for cooking, our kitchens have evolved to various menus of delicious, wholesome food that is perfectly catered for every occasion.

We are Expanding! Whether you are starting your career or looking to move to the next level, a career at Curate Kitchen will broaden your reach and experience.

And we are looking for dedicated and passionate Chefs - Chinese Chef | 2Wok | Junior Sous Chef to support our kitchens.

Job Description

Responsibilities

· Perform daily culinary operations and coordination ensure timely execution of daily meals to customers

· Thoroughly understand customer requirements and attributes to ensure their integrity

· Execution of food production in accordance with the process flow and procedure

· Work closely with his/ her team on day-to-day operational issues and ensure that product and service standards are maintained at all time

· Ensure that records are filled and ensure of their integrity

· Report any faulty equipment

· Work with the culinary team on cyclical menu execution

· Ensuring all kitchen forms are updated during food production

· Observe workplace safety and food safety during food production

Requirements

· Able to work with Executive Chef's instruction

· Possesses adequate knife skill and interpersonal skill

Salary wil commensurate with past experience and skillsets.

Interested applicants may Whatsapp us at 87331975

Business Development Executive

We are seeking highly motivated and growth-oriented Business Development Executive to join our team.

The ideal candidate will be an enthusiastic individual who is eager to learn about how, to seek opportunities to expand the business and possesses excellent communication and organization skills.

Job Description

· Conduct market research and analyze industry trends to identify potential business opportunities

· Assist in developing and implementing strategies to increase restaurant revenue and profitability

· Work closely with the management team to develop and execute marketing campaigns, including social medial and email marketing

· Identify and build relationships with potential business partners, including suppliers and vendors

· Assist in organzing and attending events to promote the restaurant and increase brands awareness

· Monitor and evaluate results of marketing strategy to make data driven decisions moving forward.

· Perform other duties as assigned.

Skills Requirement

· Strong written and verbal communication skills.

· Organized with ability to multi-task and prioritize effectively.

· Proficient in Microsoft Office and has experience managing the social media platforms

· Ability to work independently and as part of the team

· Motivated individual who are eager to learn and grow

Overview:

The Chef De Partie assists the kitchen team in the various stations of the kitchen to pursue a high standard of food quality and presentation and has a passion to learn and gain more culinary skills and experience.

Duties & Responsibilities:

Operations:

-Pursue culinary excellence in each of the dishes on the menu

-Strong in preparation work and organisation

-Contribute to a happy and united kitchen team that works very well together

-Assist in maintenance and cleaning programs for entire kitchen area

Purchasing:

- Assist in stock-taking and purchases to ensure optimal raw material inventory

- Receive deliveries and ensure quality and accuracy by suppliers

- Maintain positive relationships with key suppliers to negotiate better service quality and price

Requirements:

- Excellent attitude and very hardworking

- Very passionate about food

- Motivated to want to delight and please customers

- Attentive to details and meticulous to ensure smooth operations with minimal errors

- Good interpersonal skills so as to build good working relationships with colleagues, customers, and suppliers

- Good problem-solving skills to ensure continued operations in the face of challenges

Job Description & Requirements

Below would be the job description (but not limited to):

• Enforce standard operating procedures
• Manage the cafes to meet or exceed standards in food quality, safety and cleanliness
• friendly service
• Conduct weekly inventory stock check
• Proficient in daily operation tasks e.g. cashiering, scooping ice cream etc.
• Any other tasks as given by Management/ Supervisor from time to time

Job Requirement:

• Preferably someone with relevant working experience in similar roles in the F&B industry
• However, candidates with no prior experiences may apply
• Good communication and interpersonal skills
• Driven and passionate about work and a team player

Job Benefits:

• Good salary package
• Annual salary increment (subjected to performance)
• Nearby MRT
• Medical and insurance benefits
• Annual Bonus entitlement (subjected to performance)
• Annual and medical leave
• Creative, fun and dynamic role
• Career growth & advancement
• Great working environment
• Training provided

· Deliver lessons to achieve intended learning outcomes

· Update student attendance records on a timely basis

· Set assessment (test and/or exam) papers and assignments (question papers, resit papers and marking schemes)

· Invigilate, mark and record exams/assessments results

· Perform assigned moderation duties for other subjects/modules

· Conduct student academic progression monitoring and counselling

· Conduct targeted number of student activities

· Achieve target passing rate

· Achieve target for Student Satisfaction Survey Score and Parent Teacher Meeting (PTM) survey (if applicable)

· Identify students with learning issues and Initiate early student interventions

· Provide customer-focused service as evident by the number of compliments received

· Provide suggestions for the improvement of the organisation’s performance

· Participate in staff sharing and training sessions

· Assist in curriculum development and review

· Assist in the review of the department’s academic resources

· Assist in the coordination, organising and facilitating of industry consultation for the ongoing improvement of curriculum, courses, and training delivery and assessment

· Undertake other duties that may be assigned from time to time

Requirements:

1) Minimum academic level: Minimum Degree in Hospitality or related field (Master's Preferred)

2) Specific language proficiency: Proficient in English - Written and Spoken

3) Specific job experience: Min 2 years of Teaching experience

4) Good interpersonal skills

5) Computer-literate

About Foodsta Kitchens:

Foodsta Kitchens owns and operates 6 fast casual brands in Singapore under Bloom Pte Ltd and Alt. Pizza. We have grown rapidly to 6 locations so far and have further plan to grow in Singapore and internationally this year. We believe that people are the foundation of our business are committed to providing a fun work environment and scope for rapid career development.

Job Title:

Chef de Partie/Kitchen Supervisor

Reporting to:

Jr. Sous Chef/Sous Chef

Job Responsibilities:

• Preparing and presenting dishes with highest quality to customers in a timely manner
• Monitoring portion and waste control to maintain profit margins
• Follows brand’s operational policies and procedures, including those for safety and cleanliness to ensure the safety of all partners during each shift.
• Perform general housekeeping and cleaning duties, including sweeping, mopping as required
• Ordering and receiving of goods in proper order
• Follow FEFO and ensure that expired products are not found in store stocks
• Be a strong team player and contribute to creating a positive work environment.
• Execute any other duties as requested by immediate superiors.

Requirements:

• Warm and cheerful personality
• Proactive and efficient
• Willing to learn with good attitude
• Willing to work on weekends and public holidays

Additional Information:

• Training required for the role will be provided
• Warm and friendly work environment
• Island wide locations

Company Benefits:

• $1000 staff referral bonus
• Annual Performance Bonus
• Medical benefit
• Staff discount

Multiple Work Location:
Holland Village; Robertson Quay; Balestier Road; East Coast Road (Katong);Funan

WHAT’S THE JOB?

Great restaurant memories come from many places. The sights, sounds, scents and, importantly, service. As a Service Attendant, you’ll welcome our guests, recommend food and drink and help keep service on-track and up to standard. By tailoring each guest’s experience to their unique tastes, you’ll create memories as delightful as the dishes

YOUR DAY-TO-DAY

• Take and deliver customer orders, consistently demonstrating high levels of customer service
• Prepare set ups for tables and/or rooms
• Communicates to his/her superior any difficulties, guest comments and other relevant information
• Attends and participates in training sessions as schedule
• Grooming is impeccable and in accordance with Hotel’s grooming standards
• Outlet equipment is clean, polished, sorted and stored
• Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
• Food orders are taken and processed accurately
• Coffee and tea is served hot and in accordance with standard
• Working areas are cleaned and re-set quickly