Cook Responsibilities:

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

Cook Requirements:

• ServSafe food handling certification is preferred.
• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Cook.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.

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)

Job Description & Requirements:

• Responsible for serving food and beverage to guests.
• Check crockery and glassware to ensure that they are clean at all times.
• Greet guests courteously with a friendly smile.
• Set up table, clean the chairs and place them properly at the table.
• To perform other duties as assigned.

Job Requirements:

• Enjoy working in F&B.
• Service-oriented personality.
• Independent.
• Require to work weekends and public holidays.

1. Responsible for managing the end to end kitchen operations
2. Overseeing the food preparation and presentation process in line with the laid out guidelines and highest standards
3. Creating new menus or updating existing dishes with the sous chef and chef de partie ensuring the variety and quality of the servings
4. Keeping a close eye on presentation and polishing the dishes before they reach the customer.
5. Budgeting, planning, food purchasing, and inventory management
6. Maintaining the highest standard of hygiene in the kitchen area
7. Overseeing Recruitment, training, and mentoring process for junior chefs and commis
8. Arranging repairs and replacement of broken equipment and appliances
9. Promote a climate of positive work culture and motivate the workers as and when required.

Requirements

1. Prior experience in working as a Head Chef with a reputed restaurant, cruise, or similar organization
2. Exceptional kitchen management skills
3. Ability in delegating and monitoring responsibilities
4. Outstanding communication and leadership skills
5. Up to date with the culinary trends and professional kitchen operations
6. Familiar with computer programs like MS Office, restaurant management software, and POS
7. Trained in health and safety standards
8. Professional degree in hotel management, culinary science, or similar certification

Restaurant Manager | F&B | Fine Dining | Neil Rd - Outram Park

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Neil Rd - Outram Park
Salary: $4000 to $ 8000
Job Responsibilities:

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hires, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handles customers' feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.

Requirements:

• Possess at least a Tertiary education certification
• At least 5 years of working experience in the fine dining Michelin Restaurant is required for this position
• Preferably in senior roles in F&B / Restaurant service or equivalent
• Required to work 6 days work week and able to work on weekends and Public Holidays
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

Our client is a Manufacturing company in the Biomedical industry. Due to their current expansion plan, they are looking for a Production Supervisor to join their Production team, in hopes of developing the current high performing production team. They are located in the North – easily accessible.

Duties

• Assist in overseeing daily production operation to ensure day-to-day operation runs smoothly
• Supervise the production team and responsible for manpower and machines allocation
• Execute and train staffs in production team to ensure they can perform their jobs accordingly
• Maintain and improve molding processes to reduce discrepancies
• Ad hoc duties assigned by superior

Requirement

• At least 2 years of experience in Manufacturing industry
• Diploma in any discipline

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

EA License No: 19C9682
EA Personnel No: R2198636
EA Personnel Name: Oh Puey Xin

• Oversee the day-to-day operations of the restaurant, including opening and closing procedures.
• Ensure adherence to health and safety standards, cleanliness, and hygiene regulations.
• Monitor inventory levels and coordinate with suppliers for timely deliveries.
• Recruit, train, and supervise restaurant staff, including servers, kitchen staff, and support personnel.
• Provide ongoing training to enhance staff skills and maintain a high level of service.
• Maintain and enhance customer satisfaction by ensuring a welcoming and positive dining experience.
• Address customer concerns or complaints promptly and professionally.
• Interact with customers to gather feedback and implement improvements.
• Manage restaurant budgets, including monitoring sales, expenses, and profitability.
• Implement cost control measures without compromising the quality of service.
• Collaborate with chefs and kitchen staff to plan and execute menu offerings.
• Stay informed about food trends and customer preferences to update and improve the menu.
• Collaborate with the marketing team to develop and implement promotional strategies.
• Participate in planning and executing special events or themed nights.
• Monitor and control inventory levels, minimizing waste and optimizing costs.
• Conduct regular inventory audits and coordinate with suppliers for efficient stock replenishment.

Requirements:

• Proven experience in a managerial role within the restaurant industry.
• Strong understanding of restaurant operations, including front-of-house and back-of-house processes.
• Excellent communication and interpersonal skills.
• Familiarity with local food safety and hygiene regulations.
• Leadership and team management skills.
• Customer-focused mindset.
• Strong problem-solving and decision-making abilities.
• Flexibility to adapt to a fast-paced environment.
• Passion for the culinary arts and the hospitality industry.

Brief description of the Restaurant

“Ma Maison” is a French word which means“ my home” ‒ a place to celebrate special moments with family and loved ones in a cozy home-like ambience. For being 41 years in the business now, Ma Maison has expanded its horizon having 33 branches of its Ma Maison Restaurant in Japan, Singapore, Malaysia and Thailand.

Job Descriptions

• Assist Chef in the preparation of Japanese cuisine.
• Assist in cooking side dishes and preparation of ingredients.
• Assist in ordering, check and store delivered products / ingredients.
• Any ad hoc duties as assigned by the Chef.

Job Requirements

• 2 years of experience in F&B
• Passion in Cooking
• Positive attitude
• Good team Player
• Good communication

Benefits

• Training & Development opportunities, Good Career progression
• Performance Review Promotion
• Medical & Dental Coverage
• Birthday Leave / Vouchers
• Annual Leave
• Staff Meals Provided
• Friends Referral Incentives
• Daily / Monthly Incentives
• Convenient Location

Working hours

• 5.5 work day week / 52hrs

Job Description:

• Responsible for serving food and beverage to guests.
• Check crockery and glassware to ensure that they are clean at all times.
• Greet guests courteously with a friendly smile.
• Set up table, clean the chairs and place them properly at the table.
• To perform other duties as assigned.

Job Requirements:

• Enjoy working in F&B.
• Service-oriented personality.
• Independent.
• Able to commit 10 hours / day and stand long hours.
• Require to work weekends and public holidays.

Job Description & Requirements

1.Assist the restaurant Manager to oversee the operations of the restaurant, perform opening and closing duties.

2.Carry out maintenance on all restaurant equipment and records, perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages.

3.Provide excellent customer service at all time and ability to handle feedback. Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.

4.Manage and oversee all storage supplies for the restaurant to ensure smooth operation

5.Monitor inventory to ensure that resources are used effectively and minimizing wastage

6.Maintain a high standard of personal hygiene and appearance at all time

7.Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas

8.Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.

9.Any other ad hoc duties as assigned by the Company

Requirements:

1.Minimum Diploma in Food and Beverage Management

2.Minimum 2 years of working experience in F&B industry

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

5.Customer oriented, service focus, responsible and positive working attitude

Job Descriptions

Service Ambassador reports directly to the Assistant Entity Manager 1 & 2 and Entity Manager

• Welcomes customers when they arrive.
• Greets diners to the table upon arrival and introduces them to the menu.
• Maintains familiarity with menu items and brand information to answer customer’s questions and give recommendations.
• Ensures proper hygiene as prescribed in the company guidelines
• Understands and adheres to proper food handling, food safety and sanitation standard during food preparation, serve and clean up. Ensures proper uniform, punctuality and grooming are according to company policy and standard.
• Taking orders of the customers and entering them into the POS system to be processed and transferred to the kitchen.
• To receive and confirm reservations.
• To collect food orders from the kitchen and verify that it is plated correctly.
• Processes payments to customers.
• Dishwashing of dirty cutleries.
• Proactive in handling and resolving customer’s problems, if necessary.

Benefits

• Able to redeem at least 1 meal per shift at any of our entities.
• 20% off to family and friends across our outlets.
• Uniforms provided
• 10 days Annual leaves + 1 every each year of service
• 14 days outpatient sick leave, 60 days hospitalisation (inclusive of outpatient)
• Able to claim $30 per visit to the clinic (max $200 a year)
• Able to claim $100 dental a year
• Monthly-based sales incentives
• Annual training allowance of $500
• Referral bonus up to $1,200
• 1 week paternity leave (non-Singaporeans)
• Baby Bonus, $300 per child
• 1 day birthday leave
• Corporate discounts with our partners

Working hours

• 50 hours, 5 days a week, non-fixed off days. Rotating shift.

Your normal place of work shall be at a facility served by Allied Kinsmen Facility Management Pte Ltd. In addition, you will need to:

i. Supervise and direct staff including the daily allocation of duties/ general direction and checking of work throughout the day.

ii. Responsible for ensuring all staff receive a full induction in conjunction with the Operation Manager.

iii. Re-organize staff schedules to cover areas during holidays, sickness and changes in weather conditions.

iv. Liaise with the Operation Manager on a daily basis regarding current tasks and assist in the planning of future tasks.

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.
• Giving instructions or orders to subordinate employees.
• Ensuring that the work environment is safe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.
• Excellent communication skills.
• Eye for detail and accuracy.
• Reliable, with high integrity and strong work ethic.
• Ability to work as part of a team.
• Professional appearance and attitude.
• Computer literacy.
• Proactive organizational skills.

Job Description & Requirements:

• Report to the Head Chef.
• Assist in food preparation.
• Assist in managing cleanliness and hygiene of the kitchen area.
• Adhere to hygiene and safety standards.
• Adhere to company’s standard operating procedures.
• Any other appropriate duties and responsibilities 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.