Total 15 job vacancies by Wola Recruitment Pte. Ltd.

Key Responsibilities:

• Support with basic food preparation and cooking tasks.
• Wash, peel, chop, and store ingredients as directed.
• Maintain cleanliness in the kitchen, including utensils and equipment.
• Follow health and safety regulations to ensure a sanitary kitchen environment.
• Assist with daily kitchen operations and stock management.

Qualifications:

• Prior experience in kitchen or F&B roles (preferred).
• Basic understanding of food hygiene and safety.
• Team player with the ability to work under pressure.
• Willing to work shifts, including weekends and public holidays.

Work Schedule:

• 6 days per week with 10-hour shifts.
• Off days arranged by schedule.

Benefits:

• Variable Bonus: Potentially performance-based.
• Additional Benefits:
• Quarterly performance bonus
• Referral bonus
• Medical and dental benefits
• Birthday ang pao
• Company-provided transport
• Incremental annual leave (starting from 10 days)

EA Personnel Name: Wong Choo Sian

EA Personnel No: R1762582

EA License No: 23C1703

Duties and Responsibilities:

• Prepare and assemble skewers with meats, vegetables, and seafood, ensuring uniform size and perfect seasoning.
• Grill skewers over open flame or charcoal, focusing on texture, flavor, and quality presentation.
• Apply yakitori marinades (tare) and seasonings to enhance flavor.
• Plate skewers attractively for service, ensuring each dish is served at the ideal temperature.
• Maintain a clean and organized grill area, storing all tools and ingredients properly.
• Adhere to food safety guidelines, ensuring safe handling, cooking, and storage of food.
• Work collaboratively with the kitchen team for smooth operations during busy periods.

Required Qualifications and Skills:

• Experience: Prior experience as a chef, preferably in Japanese cuisine.
• Skills: Proficient in grilling and skewering, with an eye for detail and precision in presentation.
• Attributes: Ability to work efficiently under pressure and in a physically demanding environment.
• Interest in Japanese Cuisine: Passionate about traditional Japanese cooking and yakitori techniques.

EA License No: 23C1703

EA Personnel No: R1762582

EA Personnel Name: Wong Choo Sian

Duties and Responsibilities:

• Slice and prepare various fresh fish, seafood, and ingredients for sashimi dishes, ensuring precise presentation and texture.
• Inspect fish and seafood for freshness and quality.
• Plate sashimi dishes aesthetically, following presentation standards.
• Collaborate with the Head Chef on seasonal sashimi offerings, keeping the menu innovative and appealing.
• Follow strict food safety guidelines to ensure safe handling and storage of raw fish and seafood.
• Maintain a clean, organized sashimi station with all necessary tools and ingredients.
• Work closely with other kitchen staff to ensure efficient order flow during peak hours.

Required Qualifications and Skills:

• Experience: Prior experience as a sashimi or sushi chef with strong fish butchering and sashimi preparation skills.
• Expertise: Skilled in precise cutting techniques for fish and seafood, creating thin, uniform slices.
• Knowledge: Familiarity with different fish, seafood, and garnishes used in sashimi.
• Attributes: High attention to detail, commitment to cleanliness, and dedication to food safety standards.
• Interest in Japanese Cuisine: Passion for Japanese culinary traditions and working with fresh, high-quality ingredients.

EA License No: 23C1703

EA Personnel No: R1762582

EA Personnel Name: Wong Choo Sian

Duties and Responsibilities:

• Prepare a variety of cold appetizers and side dishes, including salads, marinated vegetables, tofu, and chilled seafood.
• Ensure freshness and quality of ingredients, sourcing seasonal and premium produce as needed.
• Plate dishes aesthetically, adhering to restaurant presentation standards.
• Collaborate with the Head Chef on menu creation, introducing seasonal specials.
• Follow food safety guidelines, especially with raw or marinated items.
• Maintain a clean, organized workspace, ensuring utensils and ingredients are stored and sanitized.
• Coordinate with kitchen staff to ensure timely serving.
• Monitor inventory, manage ingredient stock efficiently.

Required Qualifications and Skills:

• Experience: Previous experience in a Japanese kitchen, especially in cold dish or appetizer preparation, preferred.
• Knowledge: Strong understanding of Japanese ingredients, flavor profiles, and cold dish techniques.
• Skills: Excellent knife skills, experience with fresh produce, fish, and tofu, and creativity in plating.
• Attributes: Keen eye for detail, especially in ingredient freshness and presentation, and the ability to work in a fast-paced team environment.
• Interest in Japanese Cuisine: Enthusiasm for Japanese cuisine, with a focus on cold dishes and a desire to continually learn.

EA License No: 23C1703

EA Personnel No: R1762582

EA Personnel Name: Wong Choo Sian

Job Description:

We are seeking an experienced and strategic Operations Manager to oversee the financial performance and daily operations of multiple F&B brands. This role involves ensuring operational excellence, managing teams, and driving sales growth through effective planning and execution.

Key Responsibilities:

Strategic Planning

• Oversee the financial performance of at least two brands, managing profit and loss (P&L) and implementing cost control measures.
• Prepare and manage brand budgets and forecasts to meet or exceed company expectations.
• Develop and execute marketing strategies to drive sales growth.
• Lead and coordinate the opening of future outlets, ensuring seamless operations.

Operations Management

• Supervise daily operations of multiple brands, ensuring efficiency and effectiveness.
• Continuously monitor brand performance through cost analysis and process optimization.
• Ensure the highest standards of food safety and hygiene, maintaining a safe and welcoming environment for customers.
• Provide leadership that upholds the organization’s service culture and maximizes customer satisfaction.
• Develop and implement operational procedures and standards, ensuring adherence to company SOPs and policies.
• Conduct evaluations of service and product quality, addressing customer complaints and implementing corrective actions.

Team Management

• Lead, mentor, and manage a team of area managers, restaurant managers, supervisors, and service staff.
• Ensure optimal utilization of manpower and resources.
• Provide continuous training and development to team members to ensure operational excellence.

Other Responsibilities

• Handle additional duties assigned by the General Manager, Operations, as required.

Required Qualifications and Attributes:

• Proven experience in Food & Beverage management, preferably overseeing multiple brands or outlets.
• Strong understanding of profit & loss, budgeting, and cost control.
• Excellent leadership, communication, and organizational skills.
• Ability to manage and develop teams with a focus on operational efficiency and service quality.

EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA License No: 23C1703

Job Responsibilities:

• Manage Outlet Chefs: Assist in overseeing and managing chief chefs and kitchen staff across selected outlets.
• Staff Recruitment: Assist with recruiting new staff members for the kitchen team.
• SOP & HACCP Compliance: Ensure adherence to Standard Operating Procedures (SOPs) and HACCP standards.
• Food Quality & Safety: Maintain high standards of food quality and safety across all kitchens.
• Kitchen Maintenance: Oversee the proper maintenance of kitchen equipment and facilities.
• Compliance with Guidelines: Ensure activities comply with HACCP and AVA (Agri-Food & Veterinary Authority of Singapore) guidelines.
• Menu Innovation: Assist in creating new dishes when necessary.

Job Requirements:

• Experience: At least 3 years of experience in Chinese cuisine.
• Specialization: Knowledge of nutritional cooking and expertise in Chinese cuisine.
• Skills: Strong time management and multitasking abilities.

EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA License No: 23C1703

Roles & Responsibilities:

• Team Leadership: Oversee and manage the chief chefs and kitchen staff across selected outlets.
• Staff Recruitment: Lead the recruitment process for new kitchen staff at various outlets.
• SOP & HACCP Compliance: Ensure that Standard Operating Procedures (SOPs) and HACCP (Hazard Analysis Critical Control Points) standards are strictly followed.
• Food Quality & Safety: Maintain high standards of food quality and safety across all kitchens.
• Kitchen Maintenance: Ensure all kitchen facilities and equipment are well-maintained and functional.
• Guideline Compliance: Ensure that all kitchen operations conform to HACCP and AVA (Agri-Food & Veterinary Authority of Singapore) guidelines.
• Menu Development: Innovate and create new dishes when appropriate to maintain variety and quality.

Job Requirements:

• Experience: At least 5 years of experience in the Food & Beverage (F&B) industry, with proven leadership experience.
• Skills: Strong knowledge of food safety standards, team management, and menu development.
• Compliance Focus: Familiar with HACCP & AVA standards.

EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA License No: 23C1703

Roles & Responsibilities:

• Daily Operations: Oversee the kitchen operations for the assigned brand to ensure efficiency.
• Food Quality & Safety: Maintain top quality and consistency in food products, ensuring strict compliance with food safety and quality control standards.
• Kitchen Maintenance: Ensure proper maintenance of kitchen facilities across all outlets.
• Collaboration with Marketing: Work closely with the marketing team on new launches, promotions, branding, and labeling of concepts and products.
• Financial Review: Monitor daily sales and food costs, taking corrective action as needed to meet financial targets.
• Outlet Openings: Plan, direct, and coordinate future outlet openings.
• Staff Management: Supervise and develop a team of chief chefs, section heads, and kitchen staff, ensuring efficient manpower use.
• Hiring & Staff Development: Actively participate in hiring kitchen staff and be involved in staff counseling and disciplinary actions, including terminations.
• Culinary Excellence: Champion food quality and consistency across all dishes.
• Menu Development: Develop standard recipes and SOPs for food preparation and presentation, including menu creation and pricing.
• Culinary Trends: Stay updated on current and emerging culinary trends as well as consumer needs and preferences.
• Compliance: Ensure all activities conform to HACCP & 5S guidelines.
• Other Duties: Perform additional duties as assigned by the Director of Kitchen Operations.

Job Requirements:

• Experience: At least 5 years of relevant working experience as an Executive Chef.
• Language Skills: Able to effectively communicate with both English and Chinese-speaking colleagues.
• Knowledge: Understanding of HACCP, health, and safety standards is advantageous.
• Skills: Strong management, leadership, and interpersonal skills.
• Commitment: Must be dedicated, committed, and driven by culinary excellence.

EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA License No: 23C1703

Roles & Responsibilities:

• Quality Control: Ensure all dishes adhere to the company's quality standards.
• Equipment Liaison: Coordinate with other departments for the maintenance of kitchen equipment.
• Supervision: Oversee kitchen operations and ensure a smooth workflow for food preparation and service.
• Menu Familiarization: Thoroughly understand and be familiar with the menu offerings.
• Operational Checks: Conduct pre-operation checks to ensure everything is in place for service.
• Team Management: Manage the kitchen department, conduct briefings, and handle staff matters, including dismissals, terminations, and resignations.
• Compliance: Ensure that the kitchen departments comply with 5S and HACCP (Hazard Analysis and Critical Control Points) requirements.
• Additional Duties: Perform other tasks as assigned by superiors.

Requirements:

• Experience: At least 4 years of relevant experience in Chinese cuisine, with expertise in nutritional cooking.
• Management Skills: Proven experience in managing kitchen staff and operations.
• Specialization: Strong knowledge and skills in Chinese cuisine.
• Skills: Excellent time management, multitasking abilities, leadership, and organizational skills

EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA License No: 23C1703

Duties and Responsibilities:

• Prepare basic washing, peeling, chopping, and cutting of food ingredients.
• Handle daily cash register closing and ensure accounts are tallied accurately.
• Ensure the kitchen and surrounding areas in the canteen are cleaned properly.
• Track, record, and replenish inventory as needed.
• Provide good customer service during cashiering and food presentation.
• Perform other ad-hoc duties as assigned by the supervisor.

Required Qualifications and Attributes:

• Possess a Food Safety and Hygiene Certificate Level 1.
• Able to communicate in both English and Mandarin to serve English and Mandarin-speaking employees/customers.
• Preferably with at least 3 years’ experience in a similar role.
• Demonstrates good personal hygiene and grooming.
• Must be a team player with a positive attitude.

EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA License No: 23C1703

Key Responsibilities:

• Maintain 24/7 availability of SAP systems.
• Manage user/client administration, authorization management, system performance, audit management, and transport management systems.
• Oversee patches installation, system backup and recovery, kernel upgrades, and OS & database maintenance.
• Conduct SAP Business Continuity Planning and Disaster Recovery processes.
• Ensure server performance and conduct preventive maintenance.
• Resolve SAP support tickets within the agreed service level.
• Act as custodian for SAP System Architecture, hardware, and integration landscape.
• Manage relationships with third-party vendors and ensure timely delivery of all IT projects.
• Perform other ad-hoc duties as assigned.

Job Requirements:

• Degree in Computer Science, Information Systems, Engineering, or a related field.
• 1-2 years of relevant SAP Basis experience.
• Must have a thorough understanding of SAP HANA and Netweaver technology.
• Experience in S4/Hana is advantageous.
• Strong analytical skills and proficient in troubleshooting.
• Excellent communication skills and ability to interact with all organizational levels.
• Ability to work independently and lead projects.
• Familiarity with Linux and SAP S4/Hana environments.
• Singaporeans only.

EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA License No: 23C1703

Key Responsibilities:

• Assist in franchise development activities (prospect research, franchise agreements, franchisee communication)
• Conduct market research to identify potential franchise markets
• Maintain franchise documentation and records
• Liaise with internal stakeholders and external partners
• Provide administrative support and assist in franchise expansion projects

Benefits:

• Exposure to a global brand
• Mentorship from experienced professionals
• Networking opportunities
• Potential for career advancement

Job Requirements:

• Enrolled in or recent graduate of a Bachelor's/Master's in Business, Marketing, or related field
• Strong organizational and communication skills
• Proficient in Microsoft Office Suite
• Proactive and collaborative mindset

EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA Licence No: 23C1703

Responsibilities:

• Oversee all aspects of quality and safety in the Central Kitchen and branches, locally and internationally.
• Ensure compliance with local and international food safety and quality standards.
• Maintain strict adherence to Standard Operating Procedures (SOPs).
• Guarantee that food products meet the company's quality benchmarks.
• Formulate, apply, assess, and supervise quality and safety policies and procedures.
• Carry out regular checks and audits in both the Central Kitchen and branches worldwide.
• Deliver training and support regarding food safety and quality to employees in the Central Kitchen and branches.
• Investigate and respond to feedback from customers and outlets.
• Verify that all products are produced according to established QA protocols.
• Analyze data pertaining to food safety and quality, identifying improvement opportunities.
• Create and execute corrective actions for identified issues.
• Ensure alignment with Food Safety Management System (HACCP/ISO) standards and AVA/NEA guidelines.
• Lead the QA team, providing direction and support to align with company goals.
• Undertake additional tasks as delegated by the Chief Quality Assurance Officer.

Job Specifications:

Education & Experience: At least 10 years of experience in quality assurance, control, and food safety within F&B and Central Kitchen settings. A Bachelor’s degree in Food Science or related field is essential.

Skills & Attributes:

• Meticulous attention to detail.
• Proficiency in technical and computer skills.
• Strong analytical skills for data review and analysis.
• Effective problem-solving skills.
• Excellent communication abilities.
• Proven leadership capabilities.
• A commitment to exceeding standards and expectations.
  

EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA License No: 23C1703

Description

Responsibilities:

1. Event Enquiries:Handle all event enquiries in adherence to standard procedures.
   
2. Event Planning and Coordination:Plan and coordinate events effectively in collaboration with clients.
   
3. Daily Operation Management:Manage daily operations, ensuring the maintenance of quality standards.
   
4. Inventory and Cost Control:Monitor inventory levels and implement cost control measures.
   
5. Customer Service:Provide excellent customer service to enhance guest satisfaction.
   
6. Correspondence:Send all necessary correspondence to clients regarding events, including proposals, confirmation letters, agreement letters, and amendments.
   
7. Assistance in Restaurant Operation:Assist in restaurant operations when required.
   

Requirements:

1. Education/Experience:Diploma or 1-2 years of experience in the hotel, F&B, event management, or related professional area.
   
2. Adaptability:Able to adapt to a diverse and fast-paced environment.
   
3. Interpersonal and Communication Skills:Possess excellent interpersonal and communication skills.
   
4. Hands-On Approach:Hands-on and capable of independently handling events without constant supervision.
   
5. Problem-Solving Skills:Able to provide effective solutions to challenges that may arise during events.
   
6. Logistics Involvement:Involved in managing heavy logistics associated with events.
   

EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA License No: 23C1703

Responsibilities:

• Assist in the daily operations and administrative duties of the restaurant.
• Provide efficient and professional service to meet customers’ needs and expectations.
• Support the Restaurant Manager in maintaining and improving the overall performance of the restaurant, including cost analysis and monitoring of processes.
• Assist in managing the restaurant’s budget and forecasts to meet or exceed management expectations.
• Ensure food and operational safety to provide a comfortable environment for customers.
• Drive operational efficiencies and support the organization’s service culture to maximize customer satisfaction.
• Manage, supervise, and develop a team of service staff to ensure optimal manpower utilization.
• Perform additional tasks or duties as assigned by the Restaurant Manager.

Job Specifications:

• A minimum of 3 years of management experience in the Food & Beverage industry.
• Demonstrated leadership abilities with the capacity to manage and motivate service staff.
• Strong communication and interpersonal skills.
• Good organizational and management skills.

EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA License No: 23C1703