• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Food Manufacturing Supervisor Responsibilities:

• Hire and train employees.
• Maintain the production schedule.
• Evaluate production efficiency.
• Determine the quality of goods before shipping.
• Ensure that health and safety laws are followed. Responsibilities:
• Planning and executing departmental budgets.
• Overseeing inventory needs and undertaking office management and administration.
• Coming up with effective strategies to enhance the organization's financial health.
• Recruiting quality employees to provide high-quality customer support.
• Motivating and supervising employees.
• Evaluating the performance of your assigned employees, delivering positive and/or negative feedback, and addressing any shortcomings.

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.
• High school diploma.
• Ability to keep a positive attitude in a fast-paced environment.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Duties And Responsibilities

• Cleaning, cutting, slicing, and filleting fish and stocking seafood supplies.
• Ensuring proper quality and standards of all supplies.
• Understanding the specific requirement of clients and delivering to the same aptly.
• Determining a shelf life for stocked products.
• Ensuring proper storage of supplies as per the food and safety regulations.
• Keeping a record of all the seafood inventory of the store or restaurant.
• Maintaining cleanliness and hygiene of the work area and the cutting knives and equipment.
• Minimizing wastage while cutting the fish.
• Assisting clients in selecting fish and solving any queries, they might have.
• Delivering to the requirements of the chefs in restaurants.
• Verifying the items received against the client’s orders placed.
• Performing all tasks as delegated by the supervisors.

Skills And Specifications

• Knowledge of various techniques of cutting fish.
• Must possess good communication skills for interacting with clients.
• Must have the ability to use appropriate knives and tools for cutting fish.
• Must have basic knowledge on seafood cooking.
• Physically fit and able to lift boxed weighting about 20kg.
• Able to work on weekends and public holidays

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Job Summary-

The role of the Bar/Restuarant Floor Manager is to drive sales, ensure seamless daily operations of the outlet, staff efficiency and customer care.

Job Description-

• Ensure daily opening and closing duties in the outlet are properly executed.
• Manage all operational related tasks efficiently.
• Maintain a high level of customer service standard.
• Maintenance of the outlet.
• Ensure POS System is always operational and accurate.
• Commnunicate daily with FOH and BOH staff.
• Provide coordination and services for kitchen and service and door.
• Execute any other duties as requested by immediate superiors.

2- Administrative:

• Assist the reservations department.
• Ensure that all supplies and stocks in the outlet are enough for daily operations.
• Submit outlet nightly Log
• Ensure proper ordering, receiving and storage procedures are being followed.
• Menu formatting and printing.
• Updating of menu and POS system.
• Maintaining transport log.
• Execute any other duties as requested by immediate superiors.

Job Requirements:

• At least 3 years in Food & Service Operations.
• Min. Diploma/Degree in F&B management/Tourism/ Hospitality and related fields or extensive relevant Food & Service Operations of more than 6 years.
• Possess effective management skills.
• Good command of spoken English.
• Ability to work under pressure.
• PC literate with knowledge of Excel and Word.

Personality/Skills:

• Interpersonal- Teamwork
• Leadership- Coaching, Delegating, Responsibility, Building and Driving Team
• Personal Attributes- Honest, Trustworthy, Integrity, Sense of Humour, Calm

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Job Specifications:

• Work with Senior Management to manage cafe operations.
• Able to plan an efficient roster and manpower deployment.
• Monitor work performance of all staff and enforce discipline when necessary.
• Ensure on-the-job training for all staff to provide excellent standards of service and product quality knowledge.
• Assist in the development of a passionate and caring service culture.
• Ensure all team members understand the general set up of all work areas.
• Be able to provide operational assistance as required in all areas of the operation such as Cashier, Admin, Stock Levels, Guest Service, Hot Food and Pastry Cabinet Management and Store Reports.
• Prepare weekly schedule according to budgeted sales and labour targets.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Monitor guest reactions and confer frequently with service staff or chefs/baristas to ensure guest satisfaction.
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues.
• Maintain stock levels/availability by replenishing display/fridges within company guidelines/planograms, rotating stock to ensure compliance with company health and safety guidelines.
• To perform any other duties as and when required and assigned by management.

Job Requirements:

• Singaporean and PR only.
• Able to work on Weekends and Public Holidays.
• Minimum 2-5 years of F&B Management experience.
• Able to lead and mange team members.
• Able to work independently in a fast-paced environment.

• Preparing awesome meals for our customers.
• Loading unloading
• Alternatte Shift
• Saturday & sunday working
• Weighing, measuring, mixing, and prepping ingredients according to recipes.
• Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients.
• Checking food and ingredients for freshness.
• Arranging and garnishing dishes.
• Working well under pressure and within the time limit.
• Ensuring that the kitchen area, equipment and utensils are cleaned.
• Helping lead and inspire our kitchen staff with the restaurant manager.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Site Supervisor

Daily site operations & to manage and supervise a team of workers.

Handling technical and work site issues.

Overall operation planning, scheduling, monitoring and updating to meet project completion targets.

Liaison with sub-contractors and direct workers.

Site co-ordination, monitoring and report work progress.

Ensure safe work procedures are implemented at site.

Other Ad-Hoc duties assigned by the Company.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Job Description:

Responsibilities:

• Oversee the implementation of electrical works on-site.
• Provide hands-on guidance for electrical tasks.
• Ensure coordination and sequencing of works in accordance with the master and detailed schedule.
• Supervise site activities to ensure the quality and timely completion of works.
• Provide on-site technical support throughout various stages of the project, including project execution, attendance at site meetings, testing and commissioning, and project handover, to ensure progress according to schedule.
• Conduct site inspections and resolve issues related to the project, subcontractors' works, and overall work progress.
• Supervise and train workers.

Requirements:

• Education: Primary/Secondary School/"O" Level, Higher Secondary/Pre-U/A Level/College, or Professional Certificate/NiTEC in Engineering (Electrical/Electronic).
• 5 years of relevant experience in the related field.
• Proficiency in reading Single Line Diagrams and AutoCAD drawings.
• Position: Trade Foreman.
• Possession of Singapore driving license: Class 3.
• Only Singaporean citizens or Permanent Residents (PR) need to apply.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Food Manufacturing Supervisor Responsibilities:

• Hire and train employees.
• Maintain the production schedule.
• Evaluate production efficiency.
• Determine the quality of goods before shipping.
• Ensure that health and safety laws are followed. Responsibilities:
• Planning and executing departmental budgets.
• Overseeing inventory needs and undertaking office management and administration.
• Coming up with effective strategies to enhance the organization's financial health.
• Recruiting quality employees to provide high-quality customer support.
• Motivating and supervising employees.
• Evaluating the performance of your assigned employees, delivering positive and/or negative feedback, and addressing any shortcomings.

Summary of Responsibilities

• Attend daily briefing and ensure all job assignment duly carried out
• Greet and bid farewell to guests in a professional and warm manner
• Carry out suggestive selling
• Assist manager to ensure a smooth operation
• Ensure that all tables, chairs and operating equipment are clean and ready for service
• Respond proactively to guest queries and ensure appropriate action is taken in a timely fashion
• Assist cashier in preparing and presenting bill
• Read the outlet logbook daily to be informed of all information
• Maintain a high standard of personal grooming and portray a professional image at all times
• Assist and conduct all training as per assigned by Managers
• Any adhoc duties assigned by the Restaurant Manager

Job Requirements

• Service-oriented team player with excellent interpersonal and communication skills
• Able to multi-task and work under pressure in a fast pace environment
• Communicates with fluency in English

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

• Manage project groups, technicians and provide activities and guidance on utility process, design, and construction.
• Assist on the design of utilities diversion route, supporting structure and other required structure.
• Work closely with approved subcontractor for any services diversion works.
• Identify and resolve system failures and perform on preventative maintenance.

Requirements:

• Diploma in Civil Engineering
• RES with EMA/SPPG
• At least 5 years of construction supervision/project coordination experience.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701
Registration: R1326740

Assisting Guest Services Manager in managing the hotel call centre (One Connect) daily operations, plays a pivotal role in ensuring smooth operations and exceptional customer service. Supervising and motivating the team, handling escalated customer issues and optimizing One Connect performance to meet or exceed established goals.

Responsibilities:

• Oversee all incoming calls from guests and ensure prompt, courteous and accurate responses to their inquiries, requests and concerns
• Resolve escalated issues efficiently and provide appropriate solutions to ensure guest satisfaction
• Update and conduct daily handover log and briefing to provide and elaborate latest and updated information to the team
• Ensure the team always adhere to company policies, SOPs and acted according to the company code of conducts or employee handbook
• Regularly monitor and respond to guest inquiries received through email, ensuring timely accurate responses. Prioritize urgent matters and delegate tasks within the team to ensure efficient handling of emails
• Conduct regular performance evaluations, providing constructive feedback and recognition for accomplishments
• Develop and deliver comprehensive training programs for One Connect team, focusing on customer service skills, product knowledge, communication techniques, and problem solving abilities. Ensure that the team are equipped with the necessary skills to provide exceptional service to guests
• Provide new hires with on boarding training to familiarize them with One Connect processes, systems and customer service expectations
• Offer ongoing guidance, coaching and support to the team to enhance their performance and identify opportunities for improvement
• Monitor and analyse call centre metrics, such as call volume, average handling time, response time and abandoned rate. Identify trends, implement process improvements and develop strategies to optimize team performance and exceed service level goals
• Fully aware with the Emergency Procedures and One Connect contingency plan in the event of any system down
• Liaise with various hotel areas and departments, including Front Desk, Guest Relations, Concierge & Bell, Reservation, Housekeeping, Food & Beverage, Sales & Catering and others to maintain and to ensure seamless communication and coordination of guests requests and concerns
• To assist with any other duties that may be assigned from time to time by the management

Requirement:

• possess minimum ‘N’ level certification
• Minimum of 2 years of experience in a Call Centre environment, preferably in the hospitality industry
• Previous experience in a leadership or supervisory role within a Call Centre setting
• Able to work rotating shifts including night shift, weekends and/or public holidays
• Experience in handling escalated calls and resolving customer issues effectively
• Familiarity with Call Centre metrics and performance management
• Excellent verbal and written communication skills, with the ability to convey information clearly and concisely
• Strong customer service orientation, with the ability to handle challenging situations with empathy and professionalism
• Excellent organizational and multitasking abilities with attention to details
• Able to work under stress and fast paced environment

Responsibilities:

1. Inspection of Erection Control Panels, Cable Trays, Junction box, Cable ladder, Glanding &Termination as Per Drawing.

2. Supervise the installation of the following:

a. Electrical & Instrumentation panel

b. Cable Ladder & Support Fabrication

c. Electrical & Instrumentation Cables

d. Field Instruments

e. Cable Glanding & Termination Works

f. Instrument Tubings & Fittings

3. Find out & solve the problems on Electrical Control Panel Fault

4. Ability to do fabrication & installation of Various Type of Electrical Panel.

5. Prepare Site Progress Report and Manpower Planning

6. Able to do installation of Marine ICCP, MGPS System.

7. Electrical Megger Test, Continuity Test Reporting

8. Electrical QC Inspection Activities in accordance to the Project Quality Plan.

9. Review of Vendor Documents and Drawings for Electrical System and Devices.

10. Plan, coordinate and supervise maintenance activities carried out by the technicians all related equipment and system in order to meet the required specifications and standard.

11. Execute all related preventive and corrective maintenance for safe practices in accordance with the code of practice and authority’s requirements and guidelines

12. Prepare WCF & MTO Report and submit to the Project Owner & Quantity Surveyor.

13. Supervise and Train workers

14. Supervise site inspection and resolve site matters pertaining to the project, sub-contractors works and progress of works

15. Able to execute Exd & Exe Cable Gland Installation

16. Able to do Tubing and Installation

17. To supervise and must have knowledge in following:

a. Motor Dismantling

b. Cleaning

c. Heating

d. Balancing

e. Painting

f. Greasing

g. Boxup

h. Running test

i. Vibration test

j. Noise Test

k. Temperature check

Requirements:

Atleast 3 years of relevant experience

With experience in Marine Operation and Shipyard environment

With Shipyard Supervisor Safety Certification preferred

Computer Literate

Able to work overtime and weekends

Operations Supervisor Responsibilities:

• Planning and executing departmental budgets.
• Overseeing inventory needs and undertaking office management and administration.
• Coming up with effective strategies to enhance the organization's financial health.
• Recruiting quality employees to provide high-quality customer support.
• Motivating and supervising employees.
• Evaluating the performance of your assigned employees, delivering positive and/or negative feedback, and addressing any shortcomings.
• Designing and implementing departmental policies, procedures, goals, and objectives.
• Evaluating and reporting on department metrics to upper management.
• Developing strategies to improve department metrics and performance.
• Improving the work environment and operations of your department and the organization as a whole.