Job Description & Requirements

• Responsible for overseeing the shipment and delivery of goods and warehouse settings for retailers and wholesalers.
• Manage the loading of trucks, setting up delivery routes and unloading of materials.
• Direct and review work plan for assigned staff.
• To train new logistics assistants
• Meet with staff to identify and resolve problem.
• Monitor storeroom and warehouse material usage
• Maintain accurate records and files of inventory usage.
• Develop delivery schedules and drop shipment strategies
• Assist with budget preparation and administration.
• Coordinate warehousing and storeroom activities with outside agencies and organizations.
• Implement appropriate safety guidelines and investigate injuries or unsafe conditions.
• Perform ad-hoc tasks as required.

Requirements:

• GCE O Levels , Diploma / University degree or equivalent, preferably in Logistics Management but not a must
• 4-8 years of warehouse management experience.
• Excellent understanding of warehouse management procedures.
• Proficient knowledge of inventory and inventory controls.
• Proficient computer skills.
• Good communication skills, both written and verbal.

Recruit, train, schedule, and supervise front-of-house and back-of-house staff.

Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.

Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.

Develop and implement training programs to improve staff skills and knowledge.

Develop and manage budgets, track expenses, and ensure financial targets are met.

Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.

Control costs by optimizing inventory, labour, and operational efficiency.

# Marketing and Promotion:

Develop and implement promotions, events, and marketing strategies to attract and retain customers.

Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.

• Minimum bachelors degree
• Minimum 3+ years working expeirnce
• Set goals for performance and deadlines in ways that comply with company’s plans and vision and communicate them to subordinates
• Organize workflow and ensure that employees understand their duties or delegated tasks
• Monitor employee productivity and provide constructive feedback and coaching
• Receive complaints and resolve problems
• Maintain timekeeping and personnel records
• Pass on information from upper management to employees and vice versa
• Prepare and submit performance reports
• Decide on reward and promotion based on performance
• Hire and train new employees
• Ensure adherence to legal and company policies and procedures and undertake disciplinary actions if the need arises

We are looking for an ambitious and talented Commis chef to join our team at Zén in Singapore.

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

The successful candidate

• Has an excellent record of kitchen and staff management with good communication skills
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English
• Michelin star experience is preferable, but not essential
• Be able to work effectively as part of a team

The role includes

• 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
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

We are looking for an ambitious and talented Sous Chef to join our team at Zén in Singapore.

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

The successful candidate will

• Have 1 year plus experience of Sous position or equivalent
• Has an excellent record of kitchen and staff management with good communication skills
• Will fill in for the Head Chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English
• Michelin star experience is preferable, but not essential
• Be able to work effectively as part of a team

The role includes

• Responsible to supervise junior chefs and interns
• 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
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

Job Descriptions

• Prepare for opening and closing operation hours
• Help customers to settle down and advise on ordering system
• Serve food to customers in an effective and polite manner
• Answering customer’s queries regarding services and menu,
• Clean tables after customers have left and clearing empty/unwanted dishes
• Assist kitchen staff whenever required
• Welcome and bid farewell to customers as they enter/ leave the restaurant
• Maintain cleanliness and tidiness

Job Requirements

• Good guest service skills
• Pleasant personality with good communication and interpersonal skills

Benefits

• Competitive salary with room for negotiation for exceptional candidates.
• Opportunity to be part of a dynamic and creative culinary team.
• Transportation provided for after-hours shifts.
• Annual Leave (AL) and benefits discussed during the interview.

Working hours

• 5 Days 44 hours
• Sunday off

Cloudstreet has been awarded two stars from Michelin.

Helmed by Chef Rishi Naleendra, Cloudstreet is an amalgamation of thoughtful, expressive food, artisanal, progressive wines and warm, immaculate service. We are seeking a Chef de Partie to join our fine dining restaurant focused on modern and innovative cuisine.

The Chef de partie is responsible for food preparation, maintaining consistent standards whilst helping chefs to develop menu’s, you will assist the head chef and sous chefs with the successful running of the kitchen ensuring all recipes are followed along with food practices to ensure guest satisfaction across the estate

Job Description

• In charge of the daily mise en place and ordering for the assigned section.
• Carry out given recipes and instructions with precision and speed.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals
• Receiving of stock and stock rotation.
• Monitoring food portion and waste to maintain profit margin.
• Preparing staff meal on rotational basis
• Adhere to the schedule set by Sous Chef or Head Chef
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

Job Requirement

• Nitec / Higher Nitec/ Diploma in Culinary Arts or equivalent.
• Minimum with 1 to 3 years of relevant experience as a Demi Chef or Chef De Partie cook in a casual restaurant.
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Good communications skills
• If you have a Food & Hygiene certificate will be an added advantage.
• Only Singaporean

Staff Benefits

• Good Basic Salary + Birthday Leave + Staff Discount
• Staff meals will be provided by restaurant
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance )

JOB DESCRIPTION:

• Guide staff on wine-handling with various techniques of presenting, opening, decanting and serving
• Guide staff in the maintenance of drinkware and beverage equipment needed for beverage preparation
• Guide staff on the articulation of different categories of wines
• Guide staff in operating Point of Sales (POS) Systems when managing beverage order
• Guide staff in management of customers' queries
• Coach staff in recommending wine and food pairings to customers
• Interact with customers to assess customers' satisfaction levels for customer experience improvement
• Inspect the adherence of customer service standards
• Analyse customers' feedback to ascertain customer service delivery gaps
• Monitor the execution of initiatives under customer loyalty strategies
• Perform audit on staff adherence to legislative requirements pertaining to handling and consumption of alcoholic beverages
• Perform audit on staff adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
• Plan staff scheduling based on operational needs
• Guide staff on opening, operating and closing of shifts
• Conduct daily reconciliation of sales
• Implement strategies to achieve sales targets
• Monitor inventory level to ensure consistent supplies
• Provide on-the-job training and performance evaluation to subordinates
• Assist in interviewing new staff as part of recruitment efforts
• Suggest areas for continuous improvement within the team
• Implement continuous improvement activities within the team

REQUIREMENTS:

• Minimum 1 year of experience in a restaurant or wine-focused position
• Excellent problem-solving and customer service skills
• Exceptional communication and interpersonal skills
• Willingness to work during peak hours, including nights, weekends, and holidays
• An advanced education or certification in wine studies that is service minded (CMS or WSET) is a bonus but not expected
• Ability to work in a fast-paced environment and carry boxes
• 5 day work week

Job Responsibilities:

• Guide staff on wine-handling with various techniques of presenting, opening, decanting and serving
• Guide staff in the maintenance of drinkware and beverage equipment needed for beverage preparation
• Guide staff on the articulation of different categories of wines
• Guide staff in management of customers' queries
• Coach staff in recommending wine and food pairings to customers
• Interact with customers to assess customers' satisfaction levels for customer experience improvement
• Inspect the adherence of customer service standards
• Monitor the execution of initiatives under customer loyalty strategies
• Perform audit on staff adherence to legislative requirements pertaining to handling and consumption of alcoholic beverages
• Perform audit on staff adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
• Plan staff scheduling based on operational needs
• Guide staff on opening, operating and closing of shifts
• Conduct daily reconciliation of sales
• Implement strategies to achieve sales targets
• Monitor inventory level to ensure consistent supplies
• Assist in coordination of crisis response and recovery activities in accordance with business continuity policies
• Provide on-the-job training and performance evaluation to subordinates
• Assist in interviewing new staff as part of recruitment efforts
• Suggest areas for continuous improvement within the team
• Implement continuous improvement activities within the team.

Requirements:

• Minimum 4 years of experience in a sommelier or wine-focused position
• Fluency in Microsoft Office Suite of products, Lightspeed POS systems and Google’s suite of products.
• Seasoned communicator
• Willingness to work during peak hours, including nights, weekends, and holidays
• An advanced education or certification in wine studies that is service minded (CMS or WSET or ASI Diploma)
• Ability to work in a fast-paced environment and carry boxes
• 5 days work week

We're looking for a Supervisor / Host at our Burmese restaurant Club Rangoon!

Areas of Responsibility

I. Works with management to achieving restaurant revenue and profit goals

• Assists in the development of the marketing plan for assigned outlet by keeping

current on competitors on a regular basis

• Provides input on special promotions and employee incentives
• Trains employees with current up-to-date information on menu offerings
• Increases sales by coaching employees on effective sales techniques
• Maximizes productivity by using forecasting techniques to adjust scheduling

II. Assists in operation of assigned restaurant or outlet

• Coordinates the set-up of restaurant or outlet areas in accordance with Company

standards

• Confirms daily specials and new menu additions with kitchen staff
• Manages the food and beverage service provided in assigned outlet; coaches

employees on effective service and food presentation techniques

• Inspects restaurant and outlet areas on an on-going basis and takes appropriate steps

to ensure facilities meet or exceed the company’s standards at all times

• Leads staff meetings in manager’s absence; conducts daily pre-shift meetings to

discuss specials, house count, reservations and new menu items

• Assists in quarterly inventories

III. Develops and implements strategies and practices which support employee engagement

• Recruits and selects qualified candidates
• Provides employees with the orientation and training needed to understand

expectations and perform job responsibilities

• Communicates performance expectations and provides employees with on-going

feedback

• Provides employees with coaching and counseling as needed to achieve performance

objectives and reach their fullest potential

IV. Adheres to company policies and procedures

• Attends work on time and as scheduled
• Follows company grooming and hygiene standards
• Minimise safety hazards by following all safety rules and procedures
• Keeps Manager promptly and fully informed of all problems or unusual matters of

significance

• Performs all duties and responsibilities in a timely and efficient manner in accordance

with established company policies and procedures to achieve the overall objectives of
this position

• Maintains a favourable working relationship
• At all times projects a favourable image of the Brand to the public

V. Guest Engagement and Hosting

• Build genuine relationships with guests
• Handle check-ins for reservations
• Seat guests, escort to their table and present them with menus
• Answer the phone in a prompt, courteous and efficient manner
• Manage seating chart of dining room during service ensuring the most amount of

covers every operation hours

• Thank guests as they exit the restaurant
• Update the 7Rooms booking system regularly with guests information, preferences, and experiences
• Use the available information on 7Rooms to interact with guests.
• Call to confirm guest reservations when needed

Job Type: Full-time

Pay: $3,000.00 - $3,200.00 per month

Benefits:

• Employee discount
• Food provided
• Professional development

Work Location: In person

Chef de Cuisine Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

We are now looking for a Reservation Manager to join our enthusiastic and passionate opening team at Brasserie Astoria.

In 2021, the Frantzén Group opened Brasserie Astoria in the former Astoria cinema in Stockholm, a place with a history of international glory as the it spot for urban Stockholmers to socialize back in the 20s and 30s.

The Astoria in Singapore seeks to recreate the international and sophisticated experience with a strong focus on warm, knowledgeable service.

Key Responsibilities:

• Reservation Management: Handle and oversee all incoming reservations via phone, email, and online platforms. Manage and update the reservation system to ensure accurate booking details and availability.
• Guest Interaction: Provide outstanding customer service to guests, addressing inquiries, special requests, and concerns in a professional and courteous manner.
• Event Coordination: Assist with planning and coordinating private events, such as parties, corporate functions, and special occasions. Work closely with clients to understand their needs and ensure the successful execution of events.
• Seating Arrangements: Optimize seating arrangements to maximize restaurant capacity while maintaining guest comfort and satisfaction. Coordinate with the front-of-house team to manage table assignments and minimize wait times.
• Reporting and Analysis: Prepare and analyze reservation and event reports to identify trends and make data-driven recommendations for improving service and efficiency.
• Team Collaboration: Work closely with the restaurant management team, including servers, chefs, and other staff, to ensure smooth operations and high-quality service.
• Training and Development: Train and mentor junior staff members on reservation procedures and customer service best practices.
• Problem Resolution: Address and resolve any issues or conflicts related to reservations or events in a timely and effective manner.

Qualifications:

• Experience: Prior experience in a reservation or guest services role, preferably in a high-volume restaurant or hospitality setting. Experience in event coordination is a plus.
• Skills: Excellent communication and interpersonal skills. Proficiency in reservation software and Microsoft Office Suite. Strong organizational and multitasking abilities.
• Attributes: Detail-oriented with a customer-focused approach. Ability to work under pressure and handle difficult situations with grace and professionalism.

Supervises the execution of the on-site Telecom Implementation activities in liaison with the Roll out Manager or Field Manager for whole or part of a customer project, ensuring the project is delivered in scope of contractual obligations, timeline and required quality.

• Contributes to the development of the roll out plans with the Roll Out Manager (ROM) or Field Manager (FM).
• Manages and coordinates the Telecom Implementation (TI) according to project plan and deployment processes
• Coordinates and facilitates site design, equipment engineering and Telecom Implementation with relevant stakeholders ( customer engineering, network integration, NPO, subcontractors, etc.)
• Support partners on the technical issue and escalated to the FM / Siso if 2nd level support is needed.
• Coordinates with and/or conducts site/safety visits and quality audits as defined in project plan and submit the Audit report.
• Coordinate with GDC for remote activity , TSS, H&S and Quality audit
• To ensure partners are submitting the all the project documents on timely manner
• Ensures that equipment installation results are according to the detailed installation Method of Procedure (MoP) and/or specifications and that they follow quality standards and all local applicable regulations
• Collects, verifies and approve site documentation (TSSR, BOM , as-build, etc.) and ensures its timely and quality delivery
• Manages clearance of site defects with suppliers and on site alarm troubleshooting prior to the Site Acceptance by the customer.
• Can act as the Field Quality and EHS Inspector for another project than own managed project
• Ensures that deployment management relies on fact-based and verified schedules and forecasts
• Collects actual services delivery performance information and determine the causes to any perceived deviation
• Collects information to provide latest estimates to completion
• Follows up and reports the work progress related to time schedule and quality to Roll out Manager and escalates the deviations
• Monitors and controls services delivery against quality processes and operational KPIs
• Support and utilize specific tools for project implementation.
• Follows up service supplier performance and report to Roll out Manager / Field Manager

We are running a local and Chinese Style Hunan Chinese restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Have Food Safety Certificate

3. Prepare Chinese Hunan Dishes according to our menu.

4. Maintain and execute Safety and Standard Operation Procedure required by the company.

5. Have leadership qualities, able to lead a team of workers for the day to day operation.

6. At least 3 years working experience in the same industry.

7. Perform an other duties assigned by the Restaurant Manager.

8. Ensure the freshness and quality of food items.

9. Main the cleanliness and hygiene of the kitchen.

frozen food manager requirements

• Bachelor’s degree in Food Science or related field
• 5+ years of experience in frozen food management
• Knowledge of food safety and HACCP regulations
• Ability to develop and implement operational plans
• Strong understanding of inventory and supply chain management
• Excellent communication and interpersonal skills
• Strong problem-solving and critical thinking abilities
• Organizational and time management skills
• Ability to work in a fast-paced environment
• Detail-oriented approach to work

(CENTRAL REGION)

• At least 5 years of experience in procurement in Logistics Business
• Must from shipping line / freight forwarder
• 5days/week
• AWS
• Supervisory experience

Tasks and Responsibilities :

• Lead and manage team responsible for setting supplier agreements in consideration of sales and operations requirements
• Provide the Asia Pacific regional organization with a comprehensive portfolio of service providers supplying sea freight and intermodal services
• Arrange research on market development on suppliers which are used by our competition and market rates and acts upon it
• To build and expand thorough relationships with existing and new suppliers on various levels in the responsible area
• Work in close cooperation with various parties (suppliers, other offices, forwarders and agents) in rate offers and negotiation
• Filing and maintenance of suppliers information, rates and surcharges within our Internal Vendor System
• Monitor and manage expirations of various rates in Vendor System
• To effectuate and control all rate negotiations with the suppliers in their area
• Looks for opportunities to make optimal use of the suppliers portfolio
• To manage, support and facilitate the regional procurement team in their day-to-day activities
• To assist Superior in other procurement duties as needed

Requirements for the position :

• Diploma in Logistics and Supply Chain Management or related discipline
• A proven track record in procurement in Logistics business, with minimum 5 years experience in similar function
• Excellent market knowledge in sea freights and transportation
• Proficient in using computing software (eg. in-house programs)
• Results oriented with great negotiation and analytical skills for supplier selection and evaluation
• Possess proven leadership skills with ability to manage processes as well as build relationships
• Additional experience in Continuous Improvement or Process Development environment considered as an advantage

HOW TO APPLY:

Interested applicants, please click on “Apply Now”.

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Chris Poh Tze Zheng

EA Personnel Reg No: R24120101

Job Description: Restaurant Operations Test Specialist

Position Title: Restaurant Operations Test Specialist
Location: 8 Lim Teck Kim Road Opp to Genting Centre, Singapore 088937 Singapore
Department: Quality Assurance / IT / Operations

Position Overview:We are seeking a detail-oriented and experienced Restaurant Operations Test Specialist to join our team. This role bridges the gap between restaurant operations and technology by ensuring that our systems and software are functioning optimally. The ideal candidate will have a background in restaurant management and a keen interest in technology, quality assurance, and process improvement.

Key Responsibilities:

1. Testing and Quality Assurance:Conduct thorough testing of restaurant management systems, including POS, inventory management, reservation systems, and other software used in restaurant operations.
   Develop and execute test plans, test cases, and test scripts based on functional requirements.
   Identify, document, and track defects and issues, working closely with the development team to ensure timely resolution.
   
2. System Analysis and Optimization:Analyze current restaurant operations and workflows to identify areas where technology can improve efficiency and effectiveness.
   Collaborate with restaurant staff to gather requirements and provide feedback on system performance and usability.
   Recommend improvements and enhancements to existing systems and processes.
   
3. Training and Support:Provide training and support to restaurant staff on new and existing systems.
   Develop user manuals, training materials, and documentation to assist staff in using technology effectively.
   Act as a point of contact for troubleshooting and resolving system-related issues.
   
4. Collaboration and Communication:Work closely with cross-functional teams, including IT, operations, and management, to ensure seamless integration of technology into restaurant operations.
   Communicate effectively with stakeholders to provide updates on testing progress, system performance, and issue resolution.
   

Qualifications:

• Bachelor’s degree in Hospitality Management, Information Technology, or a related field.
• Minimum of 3 years of experience in restaurant management or operations.
• Experience with restaurant management systems, POS systems, and other related software.
• Strong analytical and problem-solving skills.
• Excellent attention to detail and organizational skills.
• Strong communication and interpersonal skills.
• Ability to work independently and as part of a team.
• Familiarity with quality assurance methodologies and testing tools is a plus.

Preferred Skills:

• Certification in Quality Assurance or related field.
• Experience with software development lifecycle (SDLC) and agile methodologies.
• Proficiency in using testing tools such as Selenium, JIRA, or similar.

Job Descriptions:

• Ensure an ample supply of ingredients and supplies for the restaurant.
• Negotiate with suppliers regarding prices, delivery times, and other procurement conditions.
• Ensure the compliance of the procurement process, following the company's procurement policies and procedures.
• Develop and execute effective procurement plans to meet the daily operational needs of the restaurant.
• Supervise inventory levels, ensuring reasonable stock and timely replenishment.
• Coordinate with other departments to understand the restaurant's ingredient requirements and make timely procurement decisions accordingly.
• Ensure the quality of purchased materials meets company standards and hygiene regulations.
• Handle issues and disputes with suppliers, ensuring a smooth supply chain.
• Assist in budget formulation, control procurement costs, and provide advice on cost-effectiveness. Collaborate with the team to ensure the continuous improvement of food quality and service levels in the restaurant.

Requirements:

• Preference given to candidates with experience in procurement in the food and beverage or related industries.
• Excellent communication and negotiation skills.
• Keen insight into market trends and ingredient quality.
• Familiarity with food safety and hygiene standards.
• Strong teamwork skills, able to collaborate closely with different departments.
• Good problem-solving and adaptability skills.
• Basic understanding of numbers and data analysis.
• Experience in formulating procurement plans and managing the supply chain.

FOH Job Requirement:

1. More than 3 years of full time work experience in Chinese restaurants, with preference given to experience in hot pot restaurants.

2. More than 1 year of management experience in Chinese restaurants or well-known chain food and beverage brands.

3. Familiar with local food and beverage laws and regulations.

4. Proficient in Chinese and English speaking and writing.

5. Proficient in EXCEL, WORD, PPT, PDF, EMAIL, or other office software.

6. Outgoing personality with strong communication skills and understanding. Willing to take responsibility at work and able to handle customer complaints with quick adaptability, meticulous thinking and good judgement.

7. Identify with the company’s corporate cultures and values, enjoy sharing and communicating with colleagues at all levels, aim to create a harmonious working atmosphere, and actively propose solutions or improvement suggestions for the team.

8. Capable of building a new team, training new employees and nurturing shift managers.

9. Able to strictly follow the company’s management system for the FOH, and make a fair evaluations and personal improvement plans.

10. Understand the importance of branding and prioritize brand building in decision making.

前厅工作要求

1. 拥有超过3年全职中餐厅的工作经验，火锅餐厅经验优先。
2. 在中餐厅或知名连锁餐饮品牌拥有超过1年的管理经验；
3. 对当地的餐饮法律法规有一定了解；
4. 必须可以使用中英文工作；
5. 熟练使用办公软件：EXCEL, PPT, WORD，邮件等；
6. 性格外向，有较强的沟通技巧及理解能力。工作时敢于承担，处理客诉时做到应变快速，思维缜密，把握分寸；
7. 认同公司企业文化，乐于与上下层同事分享交流, 目标营造和谐的工作氛围，并积极为团队提出解决方案或提升建议；
8. 有能力建设新团队，并培训新员工或栽培值班经理；
9. 能够严格遵守公司对前厅的管理体系，并作出公正的评估和个人改变计划；
10. 拥有对“品牌”的基础认知，能够在决策方面以品牌建设为优先考虑

Job Responsibility:

1. Responsible for daily operation of the restaurant.

2. Provide training to employees and new hires, conduct assessment to ensure and sustain service quality.

3. Ensure that all employees comply with the company’s dress code requirements.

4. Organise employee’s meetings and activities.

5. Establish and maintain relationship with customers.

6. Ensure that the display and food quality of all products meet the company’s standards.

7. Conduct Four-Color Cards assessments to maintain high quality restaurant operations.

8. Manage examples of excellent performance and amazing cases.

9. Maintain food safety, property safety, personal safety, and hygiene safety throughout the restaurant.

10. Lead FOH staff and ensure they receive necessary assistance during their shifts.

11. Keep learning and periodically enhance management and job skills through internal training and job rotations.

12. Recruit new employees and handle resignations and terminations.

13. Responsible for restaurant emergency respond.

工作内容：

1. 负责餐厅的日常运营.

2. 提供员工与新员工培训，进行考试和后续培训以符合服务标准.

3. 确保所有员工均符合公司着装要求.

4. 安排员工轮班时间表.

5. 建立并维护与客户的关系.

6. 确保所有产品的展示和食品质量符合公司标准.

7. 进行四色卡评估以保持餐厅高质量营运.

8. 管理优良表现的案例和超值服务.

9. 维护整个餐厅的食品安全，财产安全，人身安全和卫生安全.

10. 领导前厅员工，并确保他们在轮班期间得到所需的协助.

11. 通过内部培训和工作岗位轮换保持学习以不时提高管理和工作能力.

12. 招聘新员工并处理辞职和解雇员工.

13. 紧急事件处理流程.

US MNC - manufacturer of water filtration carbon blocks

Location: Tuas South (pick up from Jurong east)

Working day: Monday to Thursday

Working hours: 7:30pm to 7:30am

Salary range: up to $5,000 + Night shift allowance: $20 per day

JOB RESPONSIBILITY

· Responsible for production planning and production schedules.

· Lead a team of technicians and production operators to meet daily production output, quality performance, productivity and cost.

· Drive continuous improvement programs for operational excellence.

· Ensure compliance with Health and Safety policies, Systems & Processes.

· Inventory Management

· Undertake any other duties as assigned by superiors from time to time.

JOB REQUIREMENT

· Diploma in Electrical/Mechanical/Mechatronics Engineering.

· At least 3 years relevant experience in manufacturing environment.

· Strong knowledge in manufacturing management principles and concepts, as well as quality systems.

· Demonstrated background in Lean Manufacturing and Six Sigma analytical methodologies.

· Knowledge of safety requirements.

· Good leadership and people management skills.

· Self-motivated and able to meet tight deadlines in a fast pace manufacturing environment.

· 12 hours work shift.

HOW TO APPLY:

Interested applicants, please click on “Apply Now”or email [email protected]

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Lim Wei Jye (Jaylyn)

EA Personnel Reg No: R24121213

Responsibilities:

1. Supervise and coordinate the activities of restaurant staff, including waiters/waitresses, bartenders, and kitchen staff.

2. Ensure that all staff members adhere to the restaurant's policies, procedures, and service standards.

3. Train new employees and provide ongoing training to existing staff members to enhance their skills and knowledge.

4. Monitor inventory levels and place orders for necessary supplies in a timely manner.

5. Handle customer inquiries, concerns, and complaints, ensuring prompt and satisfactory resolution.

6. Maintain a clean and organized restaurant environment, including dining areas, restrooms, and kitchen.

7. Ensure compliance with health and safety regulations and maintain high cleanliness standards.

8. Collaborate with the management team to develop and implement strategies to improve restaurant efficiency and profitability.

9. Conduct regular staff meetings to communicate updates, address issues, and foster a positive work environment.

10. Perform administrative tasks such as scheduling shifts, preparing reports, and managing payroll.

Requirements:

1. Previous supervisory experience in a similar role, preferably in the food and beverage industry.

2. Strong leadership skills with the ability to motivate and manage a diverse team.

3. Excellent interpersonal and communication skills to interact with customers and staff effectively.

4. Sound knowledge of food and beverage operations, including menu items and preparation methods.

5. Ability to handle high-pressure situations and resolve conflicts professionally.

6. Attention to detail and a commitment to maintaining high-quality standards.

7. Flexibility to work evenings, weekends, and holidays as required.

8. Familiarity with health and safety regulations and practices.

· Able to work weekend and public holiday.

· Able to work NIGHT-SHIFT

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

Chef de partie for garde manger / meat and fish station / Pastry

Only Dinner service except Friday - Working hours 2pm onwards - 2 days off per week

• Responsible of the station

• Consitancy & quality control regarding Michelin star quality standards

• Responsible of the food elaboration & wastage optimisation

• Working alongside with the sous chefs and chef de cuisine , report daily stocks

• Responsible of orders from the station

• Attitude, profesionalism, and well behaviour with others kitchen staff to ensure happy ambiance

Responsibilities

1、Strategic planning and implementation:

• Based on the company and department business strategy, formulate the quality management strategy plan in line with the actual situation;
• Decompose planning objectives, formulate detailed implementation plans, and ensure the effective implementation and execution of all objectives;

-Regularly evaluate the implementation of the strategic plan and make necessary adjustments and optimizations.

2、Quality management system construction:

• Establish and improve the company's quality management system to ensure the compliance and efficiency of the system;
• Guide each business sequence to establish and optimize the quality management system to ensure the unity and coordination of each system;

-Regularly supervise and evaluate the operation effect of the quality management system, put forward improvement suggestions and implement them.

3、0-1 construction and management of quality team:

-Optimize the organizational structure of the quality team, clarify the responsibilities and work processes of each position;

• Responsible for talent recruitment, training, assessment and motivation of the quality team to ensure the professional quality and work enthusiasm of team members;

-Set team goals and performance appraisal standards, and lead the team to continuously improve organizational ability and work efficiency.

4、Product life cycle quality management:

• Responsible for formulating quality standards and IPD process management in product R&D phase to ensure the quality of product design;
• Manage supplier quality, develop and monitor supplier quality standards, and ensure the quality stability of the supply chain;
• Supervise the quality control in the production process, find and solve the quality problems in production in a timely manner;
• Responsible for quality improvement after product launch, collecting customer feedback, analyzing quality problems and promoting quality improvement.

5、Cross-department coordination and daily management:

• Coordinate resources and relationships with other departments to solve quality problems across departments and ensure smooth work flow;
• Build and optimize standard work procedures and systems to improve overall work efficiency;

-Responsible for the daily management of the team, making the team work plan and ensuring the orderly progress of all work.

Requirements

1. Junior college degree or above, engaged in quality management for more than 5 years, more than 3 years quality and quantity team management experience, rich experience and proficient in total quality management system, responsible for multi-category product quality management experience is preferred
2. Have high quality concept, strict quality standards and sense of responsibility, outstanding management leadership, communication and coordination skills, entrepreneurial passion and high ambition;
3. Have good teamwork, service support ability and awareness, adhere to the principle of the premise, have professional and efficient product quality problem solving ability;
4. Have 0-1 process system construction ability, data analysis ability, strong logic, high sensitivity, skilled use of quality management tools, insight and analysis of the root cause of problems;
5. Have good business awareness and thinking, excellent leadership and management ability, judgment ability and decision-making ability, can combine the actual business model, from the cost efficiency experience dimension, promote business development;
6. skilled use of quality management tools (QC seven techniques, 8D, five tools, PDCA, QCC, etc.)

HOW TO APPLY:

Interested applicants, kindly send your resume in MS WORD format to [email protected] or please click on “Apply Now” and provide the below details in your resume.

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd
EA License No: 19C9950
EA Personnel: Kong Ai Huong (Ellie)
EA Personnel Reg No: R24121212

Job Descriptions

• Greet guests and escort to assigned tables
• Smile, be polite and friendly yet formal
• Anticipate guests needs, follow up on reservation requests
• Answer telephone calls and customer inquires
• Attended reception counter at all times
• Maintain a high level of service & professionalism at all times
• Lead by example
• Be able to provide information about food and beverage offerings
• Ensure safety precautions are adhere to at all times, specifically allergies
• Ensure reservations are recorded correctly
• Take appropriate action in the event of an accident or complaint from guests or employees
• Follow effective operating procedures with a focus on periods of high volume
• Be hands on
• Always be presentable and well groomed
• Ad-hoc duties as assigned by superior

Hygiene and Safety:

• Ensure all hygiene standards are met and staff are trained to adhere to these requirements
• Maintain cleanliness and organization in all work areas
• Ensure compliance with all applicable laws and regulations
• Attend all scheduled employee meetings and bring suggestions for improvement
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately

Job Requirements

• Prior industry experience is beneficial but not key
• Good communications skills and command of language
• An easygoing personality
• Able to handle all levels of customers
• Strong communication, interpersonal, public relations, and management skills
• Able to work independently and in a team

Benefits

• Competitive salary with room for negotiation for exceptional candidates.
• Opportunity to be part of a dynamic and creative culinary team.
• Transportation provided for after-hours shifts.
• Annual Leave (AL) and benefits discussed during the interview.

Working hours

• 5 Days 44 hours
• Sunday off

Job Descriptions

• Prepare for opening and closing operation hours
• Help customers to settle down and advise on ordering system
• Serve food to customers in an effective and polite manner
• Answering customer’s queries regarding services and menu,
• Clean tables after customers have left and clearing empty/unwanted dishes
• Assist kitchen staff whenever required
• Welcome and bid farewell to customers as they enter/ leave the restaurant
• Maintain cleanliness and tidiness

Job Requirements

• Good guest service skills
• Pleasant personality with good communication and interpersonal skills

Benefits

• Competitive salary with room for negotiation for exceptional candidates.
• Opportunity to be part of a dynamic and creative culinary team.
• Transportation provided for after-hours shifts.
• Annual Leave (AL) and benefits discussed during the interview.

Working hours

• 5 Days 44 hours
• Sunday off