Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• 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

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• 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

Up to $2700 + Allowances + OT Pay + VB

Benefits:

• Basic Salary up to $2,700 with yearly increment based on performance.
• Week 1 (6 working days), Week 2 (5 working days), Week 3 (6 working days), Week 4 (5 working days) – Depending on roster basis
• Working timing: 8am to 5pm
• $100 monthly allowance and Standby allowance ($30 per night)

Job Description:

This is a full time role for an Operations Crew located in Geylang Bahru. Our client is one of Singapore's Leading Specialists for Buddhist funeral services and you will be responsible for setting up and dismantling equipment for funeral services, maintaining cleanliness and upkeep of funeral home equipment, and performing general maintenance duties. They assist with various tasks during services, supporting the funeral director and staff, and handle any additional duties assigned to ensure the smooth operation of the funeral home. The role requires strong organisational skills, physical stamina, and a compassionate attitude towards grieving families. Flexibility and adaptability are also essential.

Qualifications:

• Class 3 driver licence would be advantageous
• With 1 year or without experience are welcome
• Comfortable working in the funeral industry
• Able to do shift work, and work on Public Holidays and Overtime
• Scheduled at least 2 days of night standby per week

Looking for a service crew in Halal Salad Shop at Raffles Place Area

5 working days, 5 hours per day,

-Responsible for presenting menus to customers.

-Provide service in a warm and friendly manner to customers such as taking orders, answers questions on meal items and makes recommendations

-Prepare and complete orders in time manner and present to customers

-Maintain the cleanliness of the restaurant at all times such as cleaning the table, refill all the necessaries

-Any other duties assigned

- 1 year of experience in F&B industry

- Able to work in a team, positive attitude

- Willing to learn. Good integrity and personality

- Able to comply with Food Hygiene & Halal Regulations

- Looking to join a young and energetic team!

Job Description

Daily basis:

· General cleaning of kitchens including cleaning tabletops, sinks, cookers, sweeping and mopping of the floor and emptying dustbins.

· Upkeep kitchen and food hygiene (includes proper food handling and storage).

· Practice kitchen safety (handling electrical appliances and sharp objects, keeping them safe).

· Fill up the soaps, check the cutlery and ensure equipment are in place for each unit.

· Ensure proper labeling and organize kitchen utensils and equipment according to both kitchens.

· Take in the day’s food orders delivered. Put the food ingredients in the refrigerator or kitchen table for the respective teachers/classes. Clear unwanted packaging or boxes.

· Put all the food order invoices in 1 file.

· To prepare the week’s practical based on recipe given by portioning for individual students.

· Assist teachers during lessons, help to replenish items, clear teachers’ tables, assist student with usage of kitchen utensils and appliances where necessary.

· After each lesson, help clean up and store food properly. Note the leftovers to carry forward.

· After each lesson, check all cookers are switched off, sinks are clean, cookers are clean, and rubbish is disposed of. Clear the rubbish bins.

· Laundry for kitchen towels: Dry those in washing machine using the dryer. Fold those in dryer in sets of 10 for each class (1 kitchen towel + 1 tea towel).

Weekly basis (preferably on Fridays):

· Thoroughly clean the cookers and ovens and clear the chokes in the sinks.

· Ensure that all kitchen appliances such as microwave ovens, steamers, rice cookers and so forth are well clean and maintain.

· Check and clear fridges of unwanted/spoilt foods and wipe clean all fridges in both kitchens and prep room.

· Check supply of detergents and inform teachers if need to replenish.

· Wipe and clean all surfaces of the tables, chairs, and cabinets in the prep room.

· Sweep and mop the floor of both kitchens and preparation room.

Before the start of each term:

· Check and ensure all left over foods (in the fridge) are used up, given away or disposed.

· Ensure all utensils are kept properly and none left on sink tops.

· Check all cutleries are in order.

· Ensure all food are to be kept in the fridge where possible or in the kitchen cabinet (leftovers).

· Ensure the kitchen cookers, ovens and sinks are thoroughly cleaned.

· Check and ensure all taps, electric points and gas mains are switch off.

· All empty delivery boxes and packages are properly disposed.

· All table and chairs and cabinets are wiped clean in both kitchens and prep room.

· Assist in the proper disposal of equipment for condemnation.

During School Holidays:

· Simple admin tasks assigned by the General Office.

Requirements

· Able to speak English.

· Able to carry out some heavy labour.

· Able to work efficiently and independently.

· The Personnel should preferably have at least 1 year of relevant experience working in a school or equivalent.

Working hours

· Mondays to Fridays: 8.00am to 4.00pm inclusive of 1hr lunch break

· Service not required on Saturdays, Sundays and gazetted public holidays

Working locations

· (School environment)

Additional info:

· Contract Period: From 1 December 2024 to 30 November 2026

· With option to extend (Discretion)

· This is an outsource role

If you are what we are looking for & keen to apply, kindly send in your resume (in MS Word format) to Fadhilah at [email protected] | 64941546

All Curriculum Vitaes will be treated with the strictest confidentiality. We regret to inform that only shortlisted candidates will be notified.

“This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).

e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives. By applying for this role, you consent to RMA Groups’ PDPA and e2i’s PDPA.

Norfadhilah Awang

EA License No. 93C4403

EA Regn. No. R24120699

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of

delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and

kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

• Responsible for preparation and cooking food products as per the defined SOPs in a timely manner.
• Supervise the kitchen assistants' work outputs on a daily basis (i.e. ingredient prep, packaging) and ensure that workstations and cooking equipment are cleaned and maintained on a regular basis.
• Hands-on experience with various kitchen equipments and acceptance of spice fragrance.
• Ability to remain calm and undertake various tasks.
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Up-to-date knowledge of cooking techniques and recipes
• Preparing menus, and monitoring staffs. performance, training new staffs.
• Organized inventory, storage, and distribution of supplies.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Ability to stand for long periods and work late nights.
• Ability to work on weekends and public holidays.

Working hours: 4hrs per day & 6 days per week

Location: Orchard

- Clear Table

- Serve Foods

- Crowd Control

*Interested applicants may email resume to [email protected]

Cheryl Lee Shi Le (CEI Registration No: R1434624)

Recruit Express Pte Ltd (EA: 99C4599)

*

A well-known establishment is looking for dedicated members to expand the business.

Potential Career Progression
Allowances and Bonuses
Straight Shift

Job Description

Process Customers’ order and cashiering duties

Handle cashiering duties, customers’ complaints, and operational issues

Other work scope as required by business needs.

Prepare Food and Beverages according to orders

Requirements:

Able to work rotating shifts is preferred

Having a basic food hygiene certificate is an added advantage or hygiene training will be provided

**Experienced Candidate will be considered for higher salaries and positions

Interested applicants kindly apply through this job portal or email to [email protected] and I will be in touch with you shortly.

Regret only shortlisted candidates will be notified.

Goh Boon Hui R24122338
Just Recruit Singapore Pte Ltd - EA12C6295

Description

Kindly note that Ikea Alexandra operates a Non Halal restaurant.

Candidates will be working as a team in our F&B areas in order to provide top quality service to ensure that customer's receives a positive experience while dining.

ABOUT THE JOB:

- Ensure area of responsibility is well maintained throughout the day – clean, tidy, organized and inviting at all times;

- Contribute to the department’s action plan by taking ownership for my part in its delivery;

- Help and support colleagues when needed and in sharing of knowledge help encourage each other. - Take an active role in my team and co-operate when appropriate with colleagues in other are of the store;

- Be aware of top selling products and ensure they are available or promote alternative when these are unavailable;

- Always looking for more effective ways of working to reduce cost and be cost-conscious;

- Follow and comply with internal rules, policies and daily operational routines regarding issues like quality, food safety as set by manager;

- Ensuring department is safe and customer are always in focus and strive to make them smile- Serve customers behind the Hot line with a smile

- Prepare Hot and Cold dishes assigned

- Ensure products and condiments are stocked up, in good condition and replenished on time

- Other ad-hoc duties as assigned.

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

• Work Timing: Mon - Fri (9.30am - 8.30pm), Permanent weekend and PH off
• Salary: $ 2300 - $ 3000

Responsibilities:

• Assisting the Cook with the preparation of ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
• Cooking rice, plating of food for counter service, as well as washing of used containers.
• Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
• Assisting with the unloading of delivered food supplies.
• It will be a 70% kitchen works and 30% over-the-counter service during lunch time like 11am - 2pm.

Requirements:

• At least one year of relevant experience with knife skills, the volume for cutting of meat is quite a lot.

Leong Jia Qi Reg No. : R24124746

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

• Able to work independantly and must be a team player
• Perform cutting, marinating, slicing etc
• Handling point of sales processes
• Able to provide Customer Service and good interpersonal skill in communication
• One must love to meet and talk to people
• One must have passionate in his/her job
• Locate in Bukit Timah ( 1 Jalan Bingka )

Service Crew (Salad Bowl)

Working Days: Monday - Friday
Working Hours: 9.30am - 8.30pm (1 hr break time) * (Flexible can Discuss)
Salary: $2000 - $2400
Working Location: Raffles Place / One North

Job Scope includes assisting in day-to-day business operations:

• Taking orders and interacting with customers
• Cashiering
• Assembling food bowls and preparation of food
• Upkeep of store cleanliness
• Assist in ensuring smooth operations
• Opening set up and closing procedures (including dishwashing)
• Stock take and ordering

Tan Jia Jun | REG No: R23112681
The Supreme HR Advisory Pte Ltd | EA No: 14C7279

Service Crew (Salad Bowl)

Working Days: Monday - Friday
Working Hours: 9.30am - 8.30pm (1 hr break time) * (Flexible can Discuss)
Salary: $2000 - $2400
Working Location: Raffles Place / One North

Job Scope includes assisting in day-to-day business operations:

• Taking orders and interacting with customers
• Cashiering
• Assembling food bowls and preparation of food
• Upkeep of store cleanliness
• Assist in ensuring smooth operations
• Opening set up and closing procedures (including dishwashing)
• Stock take and ordering

Tan Jia Jun | REG No: R23112681
The Supreme HR Advisory Pte Ltd | EA No: 14C7279

• Assist in implementation and management of food safety (HACCP & ISO 22000) & quality assurance programmes in Central Kitchen & outlets (local & overseas)
• Training of staff in Standard Operating Procedures (SOPs), food hygiene and food handling techniques
• Assist in QA testing programme and new product development
• Conduct regular inspections
• Conduct investigations on customers’, outlets’ and Central Kitchen’s feedback
• Ensure all SOPs are adhered to at Central Kitchen & outlets
• Liaise with vendors/contractors on maintenance matters pertaining to food safety/QA issues

Requirements:

• Preferably 3 years of working experience in the QA field in the F&B industry
• Immediate starter is preferred

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: [email protected]

EA License No.: 13C6305

Reg. No.: R2093254

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.

Front of House and Back of House - Hall & Kitchen Staff

ilmiri Korean Fusion Cuisine

‘ILMIRI' is a Korean fusion braised chicken brand that has approximately 230 franchise stores in Korea http://goldjjimdak.com/. We have grown continuously by offering differentiated flavours and unique experiences.

ILMIRI is launching new brand concept with ‘Mari’ which serves the pre-cooked BBQ, the vegetables wrapped by marinated meat, in Asia Pacific market. With other innovative Korean cuisine, we are opening our first outlet in Boat Quay, the heart of Singapore. We're seeking passionate individuals to start our journey together.

Hiring Positions:

· Front of House: Assitant Manager / Supervisor / Service Crew

· Back of House: Supervisor/ Kitchen Assistant

Responsibilities

· Front of House/ Hall Staff:

- Ensure high-quality customer service handling customer enquiries, complaints, and feedback

- Set-up the dining area and service station in preparation for the day’s business.

- Take all guest orders following proper guest serving procedures (QR menu order also available)

- Promptly and correctly deliver all orders to guests

- Perform daily and weekly housekeeping and cleaning duties according to schedules.

- Assistant Manager/ Supervisor:

• Overseeing the day-to-day operations of the restaurant ensuring smooth functioning of the kitchen, dining area and overall customer service.
• Staff management: Recruiting, training, and supervising restaurant staff, including servers, cooks, and other employees.
• Financial Management: Managing the restaurant's budget, monitoring expenses, and optimizing profitability.
• Inventory Control: Maintaining appropriate inventory levels, managing supplies, and ordering stock as needed.
• Maintaining Records: Keeping accurate records of sales, expenses, and other essential data.

· Back of House/ Kitchen Staff:

- Prepare, cook and plate food according to SOP

- Maintain proper consistency of food quality and safety

- Ensure cleanliness and hygiene in food preparation

- Kitchen Assistant / Supervisor:

• Ensure stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards
• Prepare the daily mis-en-place and food productions
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Ensure that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures
• Monitor Kitchen maintenance and report any defects of operating equipment to the Head Chef

Requirement

• Cooking Korean food experience preferred but not compulsory
• Profound knowledge of customer service and all food and beverage products.
• Micros or other similar POS system knowledge is taken into consideration.
• Energetic team player with good communication skills
• We welcome candidates with no experience but are passionate about servicing and have a positive learning attitude (hands-on training will be provided)

Salary:

· Full Time: $2,200.00 - $3,500 per month (Annual Wage Increase based on performance)

· Part Time: starting from $12 per hour (negotiable)

Schedule:

• Full Time: 5-6 days per week - Open Shift/ Close shift
• Part Time: 5 hrs/day or 9hrs/day of 2-5 days per week
• Weekend / Public Holiday availability

Benefits:

• Incentive/bonus - Quarterly sales target incentives and Annual bonus upon KPI performance
• Employee training programme
• Employee discount
• Food provided during working hours
• Medical insurance
• 7 to 14 days of Annual Leaves (depending on work experience)

Work Location: Circular Road

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation (Myanmar Cuisine)

• Ensure the quality of the food

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

REQUIREMENTS

• Willing to work shifts, weekends, and public holidays

• Able to communicate in simple English and Myanmar Language

• Location: Balestier Market (Near Burmese Buddhist Temple)

• 6 days week

• Singaporean/Permanent Residents/Long Term Visit Pass are welcomed to apply

ASEANet Manpower Consulting Is a boutique search firm and our founder and consultants have years of experience from various industry and businesses background. Our expertise include Executive Search, Permanent Placement , Career Transition and Talent Development.

We connect outstanding people with the best Innovative Companies.

ASEANet Manpower Consulting offer different specialisms including:

Accounting & Finance, Admin & Secretarial, Banking, Construction, Engineering, Events, Education, Financial, F&B , Healthcare & Medical. , Supply Chain & Logistics, Manufacturing, Retail, and Information Technologies. With our professional recruitment service, we can assist

you with your desired career path.

Contact us for a FREE Consultation.

We believe that YOUR SUCCESS - IS OUR MISSION.

Our client are looking for next team members to join their growing team:

Job Responsibilities:

- Accurately perform cashier duties and manage transactions efficiently.

- Assist in cooking and food preparation while adhering to food safety standards.

- Maintain cleanliness and hygiene in both kitchen and dining areas.

- Provide exceptional customer service with a positive and friendly attitude.

- Support the team during busy periods and special events to ensure smooth operations.

Job Requirements:

- No prior experience required; comprehensive training will be provided.

- Ability to work in a fast-paced environment.

- Strong interpersonal and communication skills.

- Commitment to high standards of hygiene and customer service.

- Flexibility to work shifts, including weekends and public holidays.

Remarks:

- Working Hours: 40 hours per week

- Flexible schedule to accommodate various shifts

- Overtime compensation available

- 14 days of annual leave

- Meals provided during shifts

Chua Mui Khim

( EA Registration Number : R22104766)

ASEANet Manpower Consulting Pte Ltd

(Co Reg : 202141565E / EA License: 21C0866)

We regret to inform that only shortlisted candidates will be notified

Responsibilities:

• Offer a professional, friendly greeting and engaging service
• Assist in monitoring the guests’ needs, check and coordinate special requests such as special menu requirements, cake or flower orders, tables’ requests, and promotional offers
• Allocate and check the table arrangement both prior and during service, ensuring special requests are met wherever possible
• Check on guests’ satisfaction, attend guests’ needs and comments with proper follow up with Manager
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to work on split shifts, weekends, and public holidays
• PC literate, well-organized, and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

We are a N Bar, a Restaurant and Bar with karaoke that provides a place for friends and family to gather and chill.

We are looking for individuals who are vibrant, dedicated and passionate for the F&B industry.

He/she must have a strong sense of resilience and strive to face everyday challenges.

Qualification and Requirements:

• Locals only
• Minimum of "N" or "O" level qualification
• Positive character with amiable disposition
• No experience required as we will carry out in house trainings
• Good teamwork
• Ability to communicate well in English and capability to deliver sincere service
• Ability to handle and excel in a face-paced environment
• Strive for delivery of task with required standards

Job Description:

• Customer Interaction: Greet customers warmly and assist them with menu selections, taking orders accurately and efficiently.
• Dining Area Maintenance: Ensure cleanliness and organization of the dining area, including tables, chairs, and service stations.
• Order Fulfillment: Ensure timely preparation and delivery of food and drinks.
• Cash Handling: Process transactions accurately using the POS system, handling cash and credit card payments.
• Team Collaboration: Work closely with fellow team members to maintain a smooth workflow during busy periods.
• Ad Hoc Duties: Perform other duties as assigned by management, including restocking supplies and assisting with special events

Job Type: Full-time

Pay: $2,500.00 per month

Working Hours: 5pm to 12midnight daily

Day off: 1 weekday per week

Work Location: In person

Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.Cooks or directly supervises the cooking of items that require skillful preparation.Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated. Other ad-hoc duties as assigned.