• Provide superior customer service to lounge guests to ensure that all service standards are of the highest level.
• Oversee day-to-day operations to deliver high level of service for lounge passengers consistently.
• Work closely with the lounge managers and duty managers, to ensure the smooth operation of the lounge.
• To lead, provide training and guidance to service staff.
• Monitor staff punctuality, staff performance and grooming.
• Handle and resolve issues or complaints in a professional manner.· Undertake a busy and fast paced role with varied duties.
• Monitor and ensure quality of food, guest services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet company standards.
• Carry out regular checks of all areas of the lounge, such as food counter, shower room, toilets, etc, to ensure cleanliness and tidiness at all times and the functionality of all facilities.
• Perform general cleaning.
• Assist in clearing plates and used cutlery from passengers’ tables, politely and promptly
• Replenish all coolers and bar counters with the necessary drinks and table accessories.
• Assist in collecting and stacking up of dry stores and amenities.
• Monitor and maintain the buffet area of the lounge.
• Receive and account for food inventory.
• Follow lounge SOP and set standards.
• To assist in covering any other job positions, when required by the working situation.
• Handle administration duties when required.
• Handle and resolve staff issues/any staff conflict.
• Plan and schedule staff schedule.
• Any other duties as assigned and required by managment.

• Fluent in English.
• Hospitality - Tourism and/or F&B experience preferred.
• Excellent customer service skills.
• Good interpersonal and communication skills.
• Conflict resolution & people management skills.
• Adaptable to change.
• Excellent team player and leadership skills.
• Comfortable with fast paced environment.
• Physically fit and comfortable with physical/laborious work.
• May be required to do overtime (OT), when needed.

REQUIREMENTS:
• Proficient in English to communicate with customers
• Possesses good interpersonal skills
• Keen Interest in the food and beverage industry
• Good work ethic, positive attitude and pleasant personality
• High-quality standards in customer service, health, hygiene, food and beverage

RESPONSIBILITIES:

•Bachelor's Degree or above in any field
• Assist to provide smooth day-to-day restaurant operations
• Assist to ensure the adherence to restaurant standards, service benchmarks and company SOP are carried out.
• Ensure high-quality customer service
• Help to enhance customers' dining experience with suggestions and advice in placing their orders.
• Carry out ad hoc duties as per management’s instruction.
• Contribute ideas to further improve restaurant standards.

Auxiliary Consultant (AC) / EA LIC:19C0013

CHARLOTTE, TAN SZE MIN EA Reg: R2196393

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

• Basic Salary + Fixed Allowances + Incentive (UP$3500)

• Variable Bonus + Meal Provided

• Working days & hours: 5.5 Days per week: 11am – 10pm / 12pm – 10pm (follow roster)

• Various location in Singapore

• Excellent Welfare & Benefits

• Well Established Japanese F&B Company

Job Scope

• Assisting the Restaurant Manager in overseeing of the service of the Restaurant.
• In-charging the restaurant when Restaurant Manager is not around.
• Greeting and coordinating the guests’ seats and assign guests to tables suitable to the size of each group.
• Recording and reporting all food-related complaints to the Chef immediately.
• Ensuring team briefings are carried out before each service period.
• Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Maintaining the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participating in monthly physical stocktake of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in implementing and developing training programs.
• Monitoring inventory levels.
• Preparing daily report when Restaurant Manager is not around.
• Reporting restaurant’s situation daily to Restaurant Manager.
• Performing miscellaneous job-related duties as assigned.

Requirement

• GCE O Level and above
• 1 – 3 years related experience in F&B Managerial positions

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

KHOO SOT MEI (R21102604)

EA Recruitment Pte Ltd

EA License No: 21C0492

• Provide supervision and inspection to ensure that the Contractor(s) comply with Authority's and agencies' requirements
• Supervise all works, permanent & temporary, including Civil and architectural works, sewerage, drainage, irrigation, commuter facilities, road works, trial trenches and utilities diversion
• Coordinate with contractor(s) and relevant agencies/site partners for the work
• Supervise fabrication of precast concrete and steel structural elements both on site & off site
• Supervise lifting operations to erect precast concrete elements
• Inspect and assist in issuance of E-Token for soil disposal
• Review & supervise safety, environmental and health matters
• Supervise installation and monitoring of instrumentation
• Verify & check quantity of work done for progress payment
• Provide other services required
• Assist in operating of Project Monitoring Control Centre ( PMCC )

Requirements

• Min Diploma in Civil/Structural discipline or National Certificate in Construction Supervision (NCCS)
• Site/work safety certifications would be an advantage
• Contractor site work experience would be an advantage
• Min 3 years of experience in road works / LTA projects / viaduct / flyover

Candidates with many safety certifications and many years of experience without a diploma would be considered

Job Description

Main Responsibilities

-Report to the Head Wok Chef

-Assist in the picking and preparation of food ingredients for the wok station

- Operate kitchen equipment such as buffalo chopper and handles knives

-Ensure the kitchen inventory is sufficient, cost-effective while maintain the quality of the ingredients

-Assist other Cutter member when absence or the workload approaches a more hectic pace

-Assist to marinate and season ingredients

-e-Procurement of stock supplies and update GRN

-Maintain discipline, cleanliness, hygiene of the kitchen area

-Ensure the consistency and the quality of food served in the restaurant

-Assist in managing discipline, cleanliness, hygiene of the kitchen area

-Assist in bi-monthly stock take

-Investigate customer complaints

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

-

Requirements

-Minimum 4 years of experience in a similar restaurant concept for Cutter 2 (Grade 3)

-Minimum 3 years of experience in a similar restaurant concept for Cutter 3 ( Grade 1)

-Strong knowledge of Chinese cuisine

-Strict sense of hygiene and safety standards

Job Description :

* Need to run the Food Packing Machine in full flow

* Need to Carry out the repairs and fix the packing machine to make it ready for the operation

* Need to service the machine regularly and submit the weekly & monthly reports

* Need to work in flexible rotation shifts

Job Requirements :

* Valid Class 3 Driving License preffered

* Singapore Work Experience Preffered

Restaurant Captain Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

1. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

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.

Job Description

Main Responsibilities

-Report to the Head Wok Chef

-Assist in the picking and preparation of food ingredients for the wok station

- Operate kitchen equipment such as buffalo chopper and handles knives

-Ensure the kitchen inventory is sufficient, cost-effective while maintain the quality of the ingredients

-Assist other Cutter member when absence or the workload approaches a more hectic pace

-Assist to marinate and season ingredients

-e-Procurement of stock supplies and update GRN

-Maintain discipline, cleanliness, hygiene of the kitchen area

-Ensure the consistency and the quality of food served in the restaurant

-Assist in managing discipline, cleanliness, hygiene of the kitchen area

-Assist in bi-monthly stock take

-Investigate customer complaints

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

-

Requirements

-Minimum 4 years of experience in a similar restaurant concept for Cutter 2 (Grade 3)

-Minimum 3 years of experience in a similar restaurant concept for Cutter 3 ( Grade 1)

-Strong knowledge of Chinese cuisine

-Strict sense of hygiene and safety standards

Job Description

Main Responsibilities

-Report to the Head Wok Chef

-Assist in the picking and preparation of food ingredients for the wok station

- Operate kitchen equipment such as buffalo chopper and handles knives

-Ensure the kitchen inventory is sufficient, cost-effective while maintain the quality of the ingredients

-Assist other Cutter member when absence or the workload approaches a more hectic pace

-Assist to marinate and season ingredients

-e-Procurement of stock supplies and update GRN

-Maintain discipline, cleanliness, hygiene of the kitchen area

-Ensure the consistency and the quality of food served in the restaurant

-Assist in managing discipline, cleanliness, hygiene of the kitchen area

-Assist in bi-monthly stock take

-Investigate customer complaints

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

-

Requirements

-Minimum 4 years of experience in a similar restaurant concept for Cutter 2 (Grade 3)

-Minimum 3 years of experience in a similar restaurant concept for Cutter 3 ( Grade 1)

-Strong knowledge of Chinese cuisine

-Strict sense of hygiene and safety standards

Job Description

• Industry/ Organization Type: Manufacturing/Industrial Fabrication Solution Provider
• Position Title: Customer Service Supervisor/Assistant CS Manager
• Working Location: Ubi
• Working Hours: 5.5 days (Monday – Friday 8.30am – 5.30pm, Saturday 8.30pm – 12pm)
• Salary Package: Up to $3,200 + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Maintain customer service standards and protocols.
• Manage and assist a team of Customer Service Executives in handling customer inquiries and complaints.
• Identify opportunities to improve customer service levels.
• Assist in the development and implementation of new systems, procedures, or working practices to improve customer service efficiency.
• Train and mentor new and existing team members.
• Handle escalated customer complaints and issues.
• Prepare and analyze reports on customer service performance and metrics.
• Participate in customer service improvement and customer satisfaction meetings.
• Develop and maintain successful customer relationships.
• Co-ordinate with team in proposing product solutions to meet customer requirements through quotes, tender bid process and/or customer procurement process.
• Support orders confirmation and deliveries.
• Support implementation of new product launches.
• Support market strategies via social media/digital marketing.
• Prepare weekly/monthly sales and development reports on accounts and area covered.

APPLY NOW!!!

• At least GCE ‘N’/’O’ Levels or equivalent
• Minimum of 2 years of experience in Customer Service-related environment
• Proficient in Microsoft Office

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #65607 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Norman Wee | EA Reg No.: R23115114

• To assist the Project Manager in the daily execution of work including manpower deployment, materials on-site and work schedules.
• Liaise with consultants, sub-contractors on day-to-day operations and technical issues
• Responsible for all trades of works on-site, including structural, architectural, building, M&E etc
• Ensure good quality of work and manage defect rectifications.
• Ensure work is done in compliance with design, specifications, safety requirements and related local statutory regulations.
• Check and supervise direct labor/workers including their attendance.
• To monitor materials on-site in order to ensure that the appropriate material is available to meet the construction program.
• Assist in the organizing and sequencing of work.
• Delegate the works and control the projects within the budget and schedule.

Job Description & Requirements

Job Description

• As a Centre Head or Deputy Centre Head, you will lead a team of pre-school educators in providing quality education, holistic development, and care for the children. You will oversee the management of the KCARE centre, manage the deployment, professional development, and well-being of all staff.

Assistant Supervisor

• At least 1 years of experience managing a Kcare/ preschool
• A Diploma in Early Childhood Care and Education-Leadership (DECCE-L) (or equivalent)

supervisor

• At least 2 years of supervisory experience
• A Diploma in Early Childhood Care and Education-Teaching (DECCE-T) (or equivalent)
• A Diploma in Early Childhood Care and Education – Leadership (DECCE-L) (or equivalent) would be preferred

Job Description:

• Provide support to conceptualize, develop and execute integrated marketing communications plan, promotional-related activities, ad-hoc requests within the Company and its affiliated entities to help achieve business objectives.
• Develop a digital marketing calendar and manage all owned digital and social media channels by implementing digital marketing campaigns to drive brand awareness, user engagement, growth, and conversions.
• Assist in updating and creation of content to increase brand outreach and consumer awareness through internal and external channels.
• Identify and collaborate with KOLs / partnerships that drive brand awareness and conversions.
• Assist in executing membership marketing (CRM) activities for growth and retention.
• Assist in adaptation, production and updating of in-store and digital marketing and branding assets. Video-taking/editing and photography experience is a plus.
• Work and coordinate with internal stakeholders and external agencies for campaigns and promotions and getting strategic alignment with departments when required.
• Undertake daily marketing administration tasks and other duties as assigned.

Requirements:

• Diploma / Degree in Marketing or equivalent.
• 2 – 3 years of marketing experience in similar capacity preferred.
• Preferred candidates with interest and past work experiences in the food & beverage industry.
• Independent, well-organised, meticulous, able to multi-task and work on multiple projects concurrently with good time management skills.

Job Description:

You report to the Production Operations Manager. Your job responsibilities mainly include the following:

• Supervise Food Processing Assistants.
• Assist in in the Central Kitchen production operations.
• Preparation of pre-cook food items for restaurants.
• Prepare and determine right quantity of various ingredients for sauces.
• Monitor the inventory level notify the Production Operations Manager when stock level is low.
• Familiarise with all sauces and cooking methods for all food production items.
• Stir-fry chilli paste.
• Defrost and cut poultry, and other meat items.
• Peeling of prawn shell.
• Anticipate the following day’s supplies and prepare appropriate quantity of ingredients.
• Keeping production area clean and hygienic.
• To perform other duties as assigned.

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 equipments 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 feedbacks. 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 Description:

You report to the Outlet Manager. Your job responsibilities mainly include the following:

• Carry out daily operations in the service department to maintain and improve service quality and environment cleanliness.
• Provide excellent service to ensure satisfaction.
• Taking customer orders and delivering food and beverages.
• Making menu recommendations, answering questions from customers.
• Monitor outlet operations to ensure compliance with all our company service guidelines and safety procedures.
• Enforce restaurant quality, service and value standards, keep outlet clean and tidy to create a comfortable environment for customers.
• Cooperate with our Outlet-in-charge to continuously improve service standards and provide support as necessary to ensure service crew can carry out assigned task Any other duties as assigned by your superior.

The company reserves rights to enhance, reduce, and adjust your job responsibilities as well as transfer you to another outlet(s) internally. It is the employee’s responsibility to familiarise himself/herself with his/her new job scope and responsibilities upon receiving such notice.

· Supervise and lead a team of insulation installers and technicians

· Prepare Material Take Off for fabrication work

· Oversee the procurement and inventory management of insulation materials

· Fabricate the cladding in accordance with drawings and specification

· Provide guidance and training to ensure quality workmanship and safety compliance.

· Demonstrates to new workers techniques of cutting and applying insulation.

· Implement and enforce quality control measures to ensure that insulation materials are installed correctly and meet project specifications

· Inspects applied insulation for conformance to specifications

· Compiles production and worker performance reports.

· Ensure that all safety regulations and procedures are followed during insulation installation

· Conduct regular safety meetings and training sessions for the insulation team

· Assist in developing project budgets and cost estimates for insulation work

· Able to work Jurong island, Tuas and multiple Projects

Restaurant Captain

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

1. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

Job Summary

The Engineering Supervisor works with engineering departments to develop, implement, and deploy approved operational processes and best practices consistently throughout the company. He/She will train IE resources in the approved processes and standards for work measurement application and will maintain the SCS database which houses such information. This position will assist the IE departments in special re-engineering or new projects, as necessary. The Engineering Supervisor will take a lead role in planning and execution of large project implementations or training initiatives. He/She may also manage other subject matter experts to ensure timelines and project deliverables are met and developing Web Application training material for use by Operation Trainers. This position may also be responsible for coordinating Operation Trainers efforts in field training. This position may supervise others.

Job Responsibilities

Develops Work Measurement to Optimize Operating Plans

• Develops and maintains work measurement for all operations to support all necessary operating plans and reflect current normal conditions.
• Works with Operations to develop a shift plan (i.e., schedule that defines the shifts, area of coverage, specific work, and movements needed within a specified parameter), which supports both operation and customer requirements.
• Uses work measurement to improve processes and job set-ups which reduce the hours required to perform the operation.

Develops Logistics Operating Plans

• Based on work measurement, work with Operations Managers to develop all components of the Master Operating Plan (MOP), Daily Presort Plan, and Seasonal Plans to improve operational efficiency.
• Analyzes current operating plan to determine opportunities for improving the operations process and workflow (e.g. analyze process flow charts and production schedules, etc.).
• Reviews recommendations (e.g., improved job set ups, operating plans, etc.) with senior IE and Operations managers for approval.
• Develops contingency plans for unexpected situations.

Drives Scorecard Accountability

• Conducts routine audits to ensure accuracy of processes.
• Communicates discrepancies to Division and Operations Managers to ensure action plans are in place.
• Develops goals to drive accountability for Balanced Scorecard elements.
• Drives and monitors progress toward scorecard goals and measures to ensure center is on target to meet goals.

Provides Support to Improve Logistics Operations

• Utilizes work measurement, gap analysis, statistical analysis, discussions with management, and operations visits to identify issues and problems impacting the achievement of performance and service goals.
• Participates in Business Review and Planning meetings, and works with the operations management team to implement solutions and conduct follow-up.
• Works with operations management team to implement changes in the operations to reach desired cost reduction and service improvements.

Conducts Training for Operations Management

• Identifies issues that require training or re-training (e.g., Operating Plan execution, process adherence, proper methods, work measurement, use of technology, etc.) to improve the efficiency and effectiveness of operations.
• Delivers training to management and staff via classroom (virtual), conference calls, electronic material, or one-to-one to promote learning transfer, ensure training compliance, and improve employees’ operational performance.
• Provides training to management for implementation of new procedures, processes, services, and technology to maintain operational effectiveness.

Conducts Operations Forecasting

• Reviews research and weekly trends (e.g., historical volume, marketing forecasts, recent economic data, etc.) and growth rates calculations to approve volume projections that impact operations and to forecast future asset needs.
• Provides short-range operations staffing forecasts to assist operations managers and Human Resources in developing hiring plans.
• Assumes project management responsibilities and conducts financial analysis when required.

Job Requirements

• Possess a Bachelor’s Degree in Engineering (Industrial), Logistics, Management, Computer Science and Mathematics or any relevant field of discipline.
• Minimum 3 years of relevant experience performing in a similar capacity is required.
• Solid negotiation skills with the ability to communicate effectively in English language (both oral and written) and able to work well with stakeholders across all levels.
• Ability to work independently with excellent interpersonal skill which includes conducting presentation to the top management.
• Exceptional analytical, conceptual, high sensitivity to figures with problem-solving abilities.
• Strong business acumen, attention to details and excellent planning and organizing skills.
• Ability to deal with significant ambiguity and constantly changing priorities in a fast-paced environment.
• Require demonstrated skills in Microsoft Office Programs (MS Word, MS Excel, MS Powerpoint), Project, Visio and AutoCAD.
• Strong tech skills on SQL, PHP, Excel Macros, MS Query and Database maintenance will be a bonus.

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.

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.

Job Description

• Industry/ Organization Type: Logistics/ Transportation
• Position Title: Warehouse Supervisor
• Working Location: Penjuru Road
• Working Hours: 5.5 days (Mon to Fri, 9 am – 6 pm; Sat 9 am – 1 pm. Change to 5.25 days after probation)
• Salary Package: Up to $3,000 + Allowance + OT + AWS + Variable Bonus
• Duration: Permanent Role

Key Responsibilities

• Lead a team of warehouse coordinators in executing warehouse operations.
• Responsible for overseeing and administrating the program in its entirety.
• Ensure the timely completion of all incoming and outgoing shipments.
• Strategically plan and organize operations to consistently meet customer requirements and satisfaction.
• Maintain general housekeeping and uphold safety and equipment standards in the warehouse.
• Coordinate the movement of staff for various activities when necessary.
• Ensure the seamless flow of all shipment and warehouse activities.
• Manage stock issuance, receipt, and packaging.
• Responsible for planning incoming and outgoing orders.
• Perform any additional duties assigned by the Warehouse Manager.

APPLY NOW!!!

• At least 2 years of related working experience, with supervising experience in a warehouse.
• Minimum GCE “O” level.
• Candidates with forklift license will have an added advantage.

Please apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65678 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

Job Description

Main Responsibilities

-Report to the Head Wok Chef

-Assist in the picking and preparation of food ingredients for the wok station

- Operate kitchen equipment such as buffalo chopper and handles knives

-Ensure the kitchen inventory is sufficient, cost-effective while maintain the quality of the ingredients

-Assist other Cutter member when absence or the workload approaches a more hectic pace

-Assist to marinate and season ingredients

-e-Procurement of stock supplies and update GRN

-Maintain discipline, cleanliness, hygiene of the kitchen area

-Ensure the consistency and the quality of food served in the restaurant

-Assist in managing discipline, cleanliness, hygiene of the kitchen area

-Assist in bi-monthly stock take

-Investigate customer complaints

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

-

Requirements

-Minimum 4 years of experience in a similar restaurant concept for Cutter 2 (Grade 3)

-Minimum 3 years of experience in a similar restaurant concept for Cutter 3 ( Grade 1)

-Strong knowledge of Chinese cuisine

-Strict sense of hygiene and safety standards