Total 93 hr assistant job vacancies in F&B / Tourism / Hospitality category in D12 Balestier, Serangoon, Toa Payoh

Established chicken rice stall at Toa Payoh Central

Hiring Assitant Chef

-Able to lead a term and supervise daily operation

-Must be able to axxept split shift arrangement

-Off on weekdays only

-Must be able to follow atall style of preparation

-Process own transport as needed to report for work at 5.30am

Job Description:

● Provide service at the respective sports outlets-

o Gym / Squash counter (to issue towels, daily lockers & assist with squash & tennis courts booking)

o Billiards room (billiards and pool table booking, Brushing of billiards table

o Bowling Alley (bowling lanes booking, tennis courts booking)

● Ensure members abide by the various sports outlets Rules & Regulations

● Assist to ensure cleanliness and tidiness of the various sports outlets

● Ensure proper booking and correct billing for the use of the facilities

● Assist in Club’s events when required

● Any other duties as assigned by management

Requirements:

● Minimum GCE N Level and above

● Fresh graduates are welcome to apply

● Related certification in sports and wellness will be an advantage

● Pleasant disposition and service oriented

● Must be prepared to work shifts on weekends and public holidays

● Immediate availability preferred

● Willingness to learn

● Team player

● Positive attitude

Responsibilities:

• Prepare meals (Breakfast, Lunch and Tea break) according to the menu of the centre

• Serve food to the children

• Cleaning and washing of kitchen pantry, kitchen utensils and dining area and chairs

• Maintain cleanliness and hygiene of kitchen/dining areas

• Follow food preparation instruction as given

• Assist with cleaning duties when the cleaner is away

Requirements:

• Experienced and comfortable in similar roles preferred

• Able to work independently

• Require Food and Hygiene Certificate

Contract Period:

• 2 January 2025 – 31 Dec 2025

Deployment:

• Mondays to Fridays: 6.30am to 5:30pm, inclusive of 0.5hr lunch break
• Service not required on Saturdays, Sundays and gazetted public holidays
• Service not required during home based learning days and school holidays unless required by the school.

Scope of Works:

• Ordering and preparation of ingredients and equipment for practical lessons in the food labs
• General cleaning and maintenance of the food labs
• Checking, collating, ordering and receiving of ingredients from supplier
• All other duties as required by the Authority

Requirement:

• PSLE Certificate or equivalent
• 1 yr exp as Food Lab Assistant in Schools
• Follow Food and Beverage Safety and Hygiene Policies
• and Procedures

Deployment :

• Mondays to Thursdays: 7.30am to 3.45pm, inclusive of 45mins lunch break
• Fridays: 7.30am to 3.15pm, inclusive of 45mins lunch break
• Service not required on Saturdays, Sundays and gazetted public holidays

Scope of Works:

• Assist Nutrition & Food Science teachers in food preparation, storage of food and general kitchen maintenance including mopping of floors for all classes and stock check.
• Assist in collation of food orders and liaise with the suppliers e.g., faxing or orders made by teachers.
• Assist in the checking of food delivery, proportioning of ingredients for cooking lessons and stock of food supply.
• Assist teachers during cooking lessons and clean up after lessons.
• Maintain kitchen safety and equipment.
• Assist in maintaining cleanliness of every room in the department
• To do general cleaning e.g., washing of aprons, kitchen towels, etc. and maintenance of kitchen and NFS Hub including mopping of kitchen floors regularly.
• To do stocktake, thorough cleaning of food labs utensils, equipment, and cabinets during holiday periods

Deployment:

• Mon to Fri: 7.00 am to 4.00 pm
• Service not required on Saturdays, Sundays and gazetted public holidays

Scope of Works:

1. To prepare and distribute ingredients before start of practical lessons daily.
2. To assist in weekly food ordering and collect ingredients upon delivery by vendor.
3. To check that the vendor has delivered all the ordered ingredients.
4. To store food ingredients accordingly to food safety standards.
5. To perform inventory checks in NFS Special Rooms.
6. To maintain the quality of utensils and cooking equipment.
7. To upkeep maintenance of NFS Special Rooms (Kitchens, Office, Classroom) including cleanliness of Cookery Room and equipment including cleaning of worktops and mopping of kitchen floor daily.
8. To perform simple office tasks to support teacher in the kitchen or NFS room such as helping to lay out laptops and accounting of ICT peripherals used for teaching & learning thereafter.
9. To perform general cleaning of NFS rooms and other special rooms A&T Special Rooms every Friday and June/Sep school holidays as tasked by HOD in-charge.

Deployment:

• Mondays to Thursday: 7:30am to 5.00pm, inclusive of 1 hour lunch break
• Friday: 7.30am to 4.30pm, inclusive of 1 hour lunch break
• Service not required on Saturdays, Sundays and gazetted public holidays

Scope of works:

• Daily cleaning and maintenance of Kitchen 1 and Kitchen 2 at Level 2 (general floor area, kitchen tops, tabletops, kitchen appliances and equipment).
• Preparation of relevant kitchen appliances and equipment for the Nutrition and Food Science practical lessons and examinations.
• Preparation of raw materials and ingredients for the Nutrition and Food Science practical lessons and examinations.
• Maintain and track fixed assets and non-expandable high-risk inventories in Kitchen 1 and Kitchen 2.

Job Description:

We are seeking an experienced and knowledgeable Restaurant Manager/ Assistant Manager to oversee the daily operations of our Halal restaurant. The ideal candidate will have a deep understanding of Halal procedures, excellent leadership skills, and a passion for delivering outstanding customer service.

Responsibilities:

. Lead and manage the Front of House restaurant's operations, with a primary focus on maintaining Halal standards and procedures throughout the establishment.

· Train, mentor, and supervise restaurant staff, including chefs, servers, and kitchen assistants, to ensure compliance with Halal guidelines and deliver exceptional service to our customers.

· Work closely with suppliers and vendors to source Halal-certified ingredients and products, ensuring the integrity of our menu offerings and maintaining the trust of our customers.

· Oversee food preparation, handling, and serving processes to ensure strict adherence to Halal standards according to MUIS regulations.

· Enforce and implement policies and procedures to uphold MUIS Halal standards and foster a culture of continuous improvement.

· Stay informed about industry trends, regulatory changes, and best practices in Halal certification to ensure ongoing compliance and relevance for our restaurant.

· Overseeing day-to-day operations of the store and ensuring smooth operations.

· Providing excellent customer service by greeting customers, taking orders, and handling transactions efficiently.

· Addressing customer inquiries, concerns, and complaints in a timely and professional manner.

· Handling cash transactions accurately and securely.

· Supervising and training crew staff on food preparation, customer service, and safety.

· Adhering to health and safety regulations, including cleanliness standards and hygiene practices.

Requirements:

· Proven experience as a Restaurant Manager or similar leadership role in a Halal restaurant environment.

· Deep understanding of MUIS Halal principles, procedures, and certification requirements, with a commitment to upholding these standards in all aspects of restaurant operations

Benefits

1. Competitive Salary: Up to $3,500 basic + bonus.
2. Night Shift Allowance: Additional allowances for working night shifts.
3. Transport Provided: For convenience during late shifts.
4. Medical & Dental Benefits: Comprehensive coverage
5. Career Growth: Opportunities for advancement in a professional kitchen environment.

Job Description

We are seeking a skilled Head Chef Assistant to join our dynamic kitchen team! In this role, you will assist the Head Chef in planning and executing the menu, with a focus on yakitori skewers, appetizers, sides, and other dishes. This is an exciting opportunity to be part of a fast-paced environment, helping to manage kitchen operations, ensuring food quality, and supporting the development of junior kitchen staff.

Roles & Responsibilities

• Menu Planning & Execution: Assist the Head Chef in planning daily menus, ensuring consistency in the preparation and cooking of yakitori skewers, sauces, sides, and other dishes.
• Kitchen Coordination: Help manage and coordinate the kitchen team, ensuring high standards of quality, efficiency, and safety.
• Food Preparation: Assist in the preparation and cooking of yakitori skewers, sauces, and sides, focusing on taste, texture, and presentation.
• Quality Control: Monitor the quality of ingredients and finished dishes, ensuring that they meet restaurant standards.
• Inventory Control: Assist with inventory management, ensuring that ingredients are well-stocked, rotated, and replenished as necessary.
• Food Safety Compliance: Ensure all kitchen operations adhere to Singapore’s food safety regulations.
• Staff Training & Development: Support the training and development of junior kitchen staff, teaching cooking techniques and kitchen safety procedures.
• Kitchen Organization: Maintain a clean and organized kitchen, ensuring proper handling and cleaning of tools, equipment, and surfaces.
• Collaboration with Head Chef: Brainstorm and help implement new dishes, updates to the menu, and execution of recipes.
• Efficient Workflow: Ensure timely preparation and service of food, particularly during peak hours.

Requirements

• Experience: At least 2-3 years of professional kitchen experience, with a focus on Japanese cuisine or yakitori preparation.
• Cooking Skills: Strong grilling and skewering techniques, with the ability to prepare high-quality yakitori dishes.
• Work Efficiency: Ability to work quickly and efficiently in a high-pressure kitchen environment.
• Yakitori Knowledge: Familiarity with traditional yakitori cooking methods, marinades, and flavors is a plus.
• Team Player: Ability to work well with the kitchen team and foster a positive atmosphere.
• Organizational Skills: Strong multitasking ability in a busy kitchen.
• Certification: Food hygiene certification preferred.

Additional Information

• Location: Suntec City Mall
• Salary: Up to $3,500 basic + bonus
• Working Hours: 6-day work week, 4:30 pm to 2 am (including weekends)
• Transport: Provided for night shifts
• Medical & Dental Benefits
• Birthday Ang Pao
• Incremental Annual Leave: Starting from 10 days
• Career Advancement Opportunities

Main Responsibilities

Report to the Restaurant Manager. To support and assist the Restaurant Manager to achieve optimal business performance of their restaurant, as well as maintaining high standards of food, service, health and safety. And, to assist in the management of the restaurant, deputising in the absence of the Managers.

Assist in achieving optimal business performance of the restaurant

Assist in analysing and planning restaurant sales levels and profitability

Assist in preparing reports at the end of the shift/week, including staff control, food & cash control and sales

Assist in creating and executing plans for department sales, profit and staff development

Assist in monitoring labour and F & B costing matters including inventory control and conducting bi-monthly stock take

Assist in planning and coordinating menus

Assist in managing filing system and read company emails

Assist in handling disciplinary issues, conducting Annual review and confirmation of staff

Provide effective leadership to the food and beverage team to ensure targets are met

Constantly review, evaluate operations/procedures and suggest improvements to the management

Coordinate the entire operation of the restaurant during scheduled shifts

Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customers into return customers

Ensure that all employees adhere to the company's uniform standards

Meet and greet customers and organise table reservations

Advise customers on menu and beverage choice

Conduct orientation and training & coach new trainees

Plan staff duty roster and cleaning duties

Update GRN and perform e-Procurement

Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control

Perform banking duties

Collect e-feedback from customers using IPad

Upsell desserts to customers

Upsell promotion and PGR membership

Maintain high standards of quality control, hygiene, and health and safety

Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Main Responsibilities

Report to the Restaurant Manager. To support and assist the Restaurant Manager to achieve optimal business performance of their restaurant, as well as maintaining high standards of food, service, health and safety. And, to assist in the management of the restaurant, deputising in the absence of the Managers.

Assist in achieving optimal business performance of the restaurant

Assist in analysing and planning restaurant sales levels and profitability

Assist in preparing reports at the end of the shift/week, including staff control, food & cash control and sales

Assist in creating and executing plans for department sales, profit and staff development

Assist in monitoring labour and F & B costing matters including inventory control and conducting bi-monthly stock take

Assist in planning and coordinating menus

Assist in managing filing system and read company emails

Assist in handling disciplinary issues, conducting Annual review and confirmation of staff

Provide effective leadership to the food and beverage team to ensure targets are met

Constantly review, evaluate operations/procedures and suggest improvements to the management

Coordinate the entire operation of the restaurant during scheduled shifts

Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customers into return customers

Ensure that all employees adhere to the company's uniform standards

Meet and greet customers and organise table reservations

Advise customers on menu and beverage choice

Conduct orientation and training & coach new trainees

Plan staff duty roster and cleaning duties

Update GRN and perform e-Procurement

Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control

Perform banking duties

Collect e-feedback from customers using IPad

Upsell desserts to customers

Upsell promotion and PGR membership

Maintain high standards of quality control, hygiene, and health and safety

Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Main Responsibilities

Report to the Restaurant Manager. To support and assist the Restaurant Manager to achieve optimal business performance of their restaurant, as well as maintaining high standards of food, service, health and safety. And, to assist in the management of the restaurant, deputising in the absence of the Managers.

Assist in achieving optimal business performance of the restaurant

Assist in analysing and planning restaurant sales levels and profitability

Assist in preparing reports at the end of the shift/week, including staff control, food & cash control and sales

Assist in creating and executing plans for department sales, profit and staff development

Assist in monitoring labour and F & B costing matters including inventory control and conducting bi-monthly stock take

Assist in planning and coordinating menus

Assist in managing filing system and read company emails

Assist in handling disciplinary issues, conducting Annual review and confirmation of staff

Provide effective leadership to the food and beverage team to ensure targets are met

Constantly review, evaluate operations/procedures and suggest improvements to the management

Coordinate the entire operation of the restaurant during scheduled shifts

Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customers into return customers

Ensure that all employees adhere to the company's uniform standards

Meet and greet customers and organise table reservations

Advise customers on menu and beverage choice

Conduct orientation and training & coach new trainees

Plan staff duty roster and cleaning duties

Update GRN and perform e-Procurement

Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control

Perform banking duties

Collect e-feedback from customers using IPad

Upsell desserts to customers

Upsell promotion and PGR membership

Maintain high standards of quality control, hygiene, and health and safety

Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Main Responsibilities

Report to the Restaurant Manager. To support and assist the Restaurant Manager to achieve optimal business performance of their restaurant, as well as maintaining high standards of food, service, health and safety. And, to assist in the management of the restaurant, deputising in the absence of the Managers.

• Assist in achieving optimal business performance of the restaurant
• Assist in analysing and planning restaurant sales levels and profitability
• Assist in preparing reports at the end of the shift/week, including staff control, food & cash control and sales
• Assist in creating and executing plans for department sales, profit and staff development
• Assist in monitoring labour and F & B costing matters including inventory control and conducting bi-monthly stock take
• Assist in planning and coordinating menus
• Assist in managing filing system and read company emails
• Assist in handling disciplinary issues, conducting Annual review and confirmation of staff
• Provide effective leadership to the food and beverage team to ensure targets are met
• Constantly review, evaluate operations/procedures and suggest improvements to the management
• Coordinate the entire operation of the restaurant during scheduled shifts
• Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customers into return customers
• Ensure that all employees adhere to the company's uniform standards
• Meet and greet customers and organise table reservations
• Advise customers on menu and beverage choice
• Conduct orientation and training & coach new trainees
• Plan staff duty roster and cleaning duties
• Update GRN and perform e-Procurement
• Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control
• Perform banking duties
• Collect e-feedback from customers using IPad
• Upsell desserts to customers
• Upsell promotion and PGR membership
• Maintain high standards of quality control, hygiene, and health and safety
• Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Requirements

• Minimum 3 years of relevant experience with 2 years in a managerial role
• Have good product knowledge on food items
• Knowledge of cost/inventory management would be an added advantage
• Candidate must have basic PC-literacy
• Strict sense of hygiene and safety standards
• Candidate must have strong command of both Mandarin & English in order to communicate and introduce menu-items to customers
• Excellent organizational skills
• Ability to thrive in a challenging environment
• Strong public relations skills
• Excellent interpersonal & communication skills
• Candidate must be a strong leader & team player
• Demonstrate commercial capability to deliver profit, control costs and build customer loyalty
• Exceptional communication skills and the leadership capability to create a winning team

Benefits

1. Competitive Salary: Up to $3,500 basic + bonus.
2. Night Shift Allowance: Additional allowances for working night shifts.
3. Transport Provided: For convenience during late shifts.
4. Medical & Dental Benefits: Comprehensive coverage
5. Career Growth: Opportunities for advancement in a professional kitchen environment.

Job Description

We are seeking a skilled Head Chef Assistant to join our dynamic kitchen team! In this role, you will assist the Head Chef in planning and executing the menu, with a focus on yakitori skewers, appetizers, sides, and other dishes. This is an exciting opportunity to be part of a fast-paced environment, helping to manage kitchen operations, ensuring food quality, and supporting the development of junior kitchen staff.

Roles & Responsibilities

• Menu Planning & Execution: Assist the Head Chef in planning daily menus, ensuring consistency in the preparation and cooking of yakitori skewers, sauces, sides, and other dishes.
• Kitchen Coordination: Help manage and coordinate the kitchen team, ensuring high standards of quality, efficiency, and safety.
• Food Preparation: Assist in the preparation and cooking of yakitori skewers, sauces, and sides, focusing on taste, texture, and presentation.
• Quality Control: Monitor the quality of ingredients and finished dishes, ensuring that they meet restaurant standards.
• Inventory Control: Assist with inventory management, ensuring that ingredients are well-stocked, rotated, and replenished as necessary.
• Food Safety Compliance: Ensure all kitchen operations adhere to Singapore’s food safety regulations.
• Staff Training & Development: Support the training and development of junior kitchen staff, teaching cooking techniques and kitchen safety procedures.
• Kitchen Organization: Maintain a clean and organized kitchen, ensuring proper handling and cleaning of tools, equipment, and surfaces.
• Collaboration with Head Chef: Brainstorm and help implement new dishes, updates to the menu, and execution of recipes.
• Efficient Workflow: Ensure timely preparation and service of food, particularly during peak hours.

Requirements

• Experience: At least 2-3 years of professional kitchen experience, with a focus on Japanese cuisine or yakitori preparation.
• Cooking Skills: Strong grilling and skewering techniques, with the ability to prepare high-quality yakitori dishes.
• Work Efficiency: Ability to work quickly and efficiently in a high-pressure kitchen environment.
• Yakitori Knowledge: Familiarity with traditional yakitori cooking methods, marinades, and flavors is a plus.
• Team Player: Ability to work well with the kitchen team and foster a positive atmosphere.
• Organizational Skills: Strong multitasking ability in a busy kitchen.
• Certification: Food hygiene certification preferred.

Additional Information

• Location: Suntec City Mall
• Salary: Up to $3,500 basic + bonus
• Working Hours: 6-day work week, 4:30 pm to 2 am (including weekends)
• Transport: Provided for night shifts
• Medical & Dental Benefits
• Birthday Ang Pao
• Incremental Annual Leave: Starting from 10 days
• Career Advancement Opportunities

Main Responsibilities

Report to the Restaurant Manager. To support and assist the Restaurant Manager to achieve optimal business performance of their restaurant, as well as maintaining high standards of food, service, health and safety. And, to assist in the management of the restaurant, deputising in the absence of the Managers.

Assist in achieving optimal business performance of the restaurant

Assist in analysing and planning restaurant sales levels and profitability

Assist in preparing reports at the end of the shift/week, including staff control, food & cash control and sales

Assist in creating and executing plans for department sales, profit and staff development

Assist in monitoring labour and F & B costing matters including inventory control and conducting bi-monthly stock take

Assist in planning and coordinating menus

Assist in managing filing system and read company emails

Assist in handling disciplinary issues, conducting Annual review and confirmation of staff

Provide effective leadership to the food and beverage team to ensure targets are met

Constantly review, evaluate operations/procedures and suggest improvements to the management

Coordinate the entire operation of the restaurant during scheduled shifts

Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customers into return customers

Ensure that all employees adhere to the company's uniform standards

Meet and greet customers and organise table reservations

Advise customers on menu and beverage choice

Conduct orientation and training & coach new trainees

Plan staff duty roster and cleaning duties

Update GRN and perform e-Procurement

Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control

Perform banking duties

Collect e-feedback from customers using IPad

Upsell desserts to customers

Upsell promotion and PGR membership

Maintain high standards of quality control, hygiene, and health and safety

Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Benefits

1. Competitive Salary: Up to $3,500 basic + bonus.
2. Night Shift Allowance: Additional allowances for working night shifts.
3. Transport Provided: For convenience during late shifts.
4. Medical & Dental Benefits: Comprehensive coverage
5. Career Growth: Opportunities for advancement in a professional kitchen environment.

Job Description

We are seeking a skilled Head Chef Assistant to join our dynamic kitchen team! In this role, you will assist the Head Chef in planning and executing the menu, with a focus on yakitori skewers, appetizers, sides, and other dishes. This is an exciting opportunity to be part of a fast-paced environment, helping to manage kitchen operations, ensuring food quality, and supporting the development of junior kitchen staff.

Roles & Responsibilities

• Menu Planning & Execution: Assist the Head Chef in planning daily menus, ensuring consistency in the preparation and cooking of yakitori skewers, sauces, sides, and other dishes.
• Kitchen Coordination: Help manage and coordinate the kitchen team, ensuring high standards of quality, efficiency, and safety.
• Food Preparation: Assist in the preparation and cooking of yakitori skewers, sauces, and sides, focusing on taste, texture, and presentation.
• Quality Control: Monitor the quality of ingredients and finished dishes, ensuring that they meet restaurant standards.
• Inventory Control: Assist with inventory management, ensuring that ingredients are well-stocked, rotated, and replenished as necessary.
• Food Safety Compliance: Ensure all kitchen operations adhere to Singapore’s food safety regulations.
• Staff Training & Development: Support the training and development of junior kitchen staff, teaching cooking techniques and kitchen safety procedures.
• Kitchen Organization: Maintain a clean and organized kitchen, ensuring proper handling and cleaning of tools, equipment, and surfaces.
• Collaboration with Head Chef: Brainstorm and help implement new dishes, updates to the menu, and execution of recipes.
• Efficient Workflow: Ensure timely preparation and service of food, particularly during peak hours.

Requirements

• Experience: At least 2-3 years of professional kitchen experience, with a focus on Japanese cuisine or yakitori preparation.
• Cooking Skills: Strong grilling and skewering techniques, with the ability to prepare high-quality yakitori dishes.
• Work Efficiency: Ability to work quickly and efficiently in a high-pressure kitchen environment.
• Yakitori Knowledge: Familiarity with traditional yakitori cooking methods, marinades, and flavors is a plus.
• Team Player: Ability to work well with the kitchen team and foster a positive atmosphere.
• Organizational Skills: Strong multitasking ability in a busy kitchen.
• Certification: Food hygiene certification preferred.

Additional Information

• Location: Suntec City Mall
• Salary: Up to $3,500 basic + bonus
• Working Hours: 6-day work week, 4:30 pm to 2 am (including weekends)
• Transport: Provided for night shifts
• Medical & Dental Benefits
• Birthday Ang Pao
• Incremental Annual Leave: Starting from 10 days
• Career Advancement Opportunities

Key Accountabilities

· Perform frontline operations that includes registration/appointment, scheduling/referral booking and cashiering duties.

· Provide excellent patient service.

· Attend to patients’ general enquiries via phone and email.

· Maintain high levels of hygiene for all products, equipment etc.

· Maintain accurate stock records.

· Prepare patients for procedures. (Training will be provided.)

Working location within walking distance from Bukit Panjang MRT.

Clinic Operating hours

5.5 days work week.

OR

44 hours of work per week

2 days rest per week (1weekday + 1 weekend)

SGD2000 – SGD2600

Requirements

• Experience in working with diverse group of professionals/personnel.
• Frontline customer service experience is an added advantage.
• Relevant work experience in healthcare industry would be an added advantage.

• Oversee outlet operations, ensuring health, safety, and hygiene compliance.
• Hire, train, and schedule staff.
• Handle customer complaints and ensure satisfaction.
• Manage stock inventory and report daily sales.
• Prepare food orders and perform other ad-hoc duties.

Requirements:

• 2+ years F&B experience.
• Strong interpersonal and customer service skills.
• Knowledge of food handling and safety standards.
• Singaporean/PR only, immediate availability preferred.

Benefits:

• Monthly incentive and joining bonuses (Full-time).
• Flexible working hours, staff discount, and meals.
• Career advancement opportunities.

Locations:

• Islandwide: Jurong West, One-North, Woodlands, Yishun, Ang Mo Kio, Marine Parade, Simei, Downtown East, Redhill, Dhoby Ghaut, Hougang, Bedok, Sengkang (Upcoming).

For interested applicant, click 'apply'

EA Reg no: R1328476
EA License No: 16C8443
EA Personnel Name: Melody
EA Personnel No: R2095899

• Maintain cleanliness of kitchen tables, utensils, and workstations.
• Receive and store goods on time, ensuring no obstructions.
• Prepare food according to SOP and within time limits.
• Reduce food wastage.
• Follow hygiene and safety SOPs.
• Replenish condiments and utensils as needed.

Benefits:

• Monthly bonuses, staff discounts, meals, and medical benefits.
• Career growth opportunities and annual leave.

Locations:

• Jurong West, Fusionopolis, Woodlands, Yishun, Ang Mo Kio, Marine Parade, Simei, Downtown East, Redhill, Dhoby Ghaut, Yew Tee, Hougang (Upcoming), Bedok (Upcoming).

For interested applicant, click 'apply'

EA Reg no: R1328476
EA License No: 16C8443
EA Personnel Name: Melody
EA Personnel No: R2095899

Company Industry:Japanese Chef

Working days:11AM-3PM, 6PM-11PM, 6Days

Rest Day:Rotate Days off

Location:Chinatown

Responsibilities:

• Developing and executing innovative dishes
• Ensuring food quality and consistency
• Adhering to food safety and sanitation standards

Requirements:

• Strong culinary skills and a creative flair
• Passion for food and a commitment to quality
• Ability to work under pressure and meet deadlines

- Assist in processing invoices, payments & receipts ensuring timely & accurate record-keeping.

- Handle office communications, such as emails, phone calls & correspondence.

- Organize & maintain filing systems for accounts & administrative documents.

- Ensure accurate data entry & record-keeping for accounts & administrative records.

- Coordinate office supplies orders & stocks.

- Maintain & update databases & electronic files for easy data retrieval.

- Assist in organizing company events.

- Perform any other duties or special projects as assigned by the management team.

- Knowledge of MS Office

- Strong organisational & multi-tasking skills

THE JOB REPSONSIBILITY OF FOOD AND DRINK TECHNOLOGY IS AS FOLLOWING:

work in product development or hold positions with food product suppliers; they travel to visit farms or food processing plants to conduct their work. They work toward better food preservation and processing and packaging procedures and improved storage and delivery processes.

NEED TO WORK IN SHIFT (4AM TO 8AM) 3PM TO 8PM)

Marketing Support:

• Manage paperwork and documentation related to marketing initiatives.
• Coordinate with external designers to ensure timely delivery of marketing materials.
• Assist on-site supervisors with logistical support and project coordination.
• Organize and maintain marketing files and records.
• Perform other ad hoc duties as required by the marketing team.

HR Support:

• Maintain and organize employee records and HR data with a focus on confidentiality.
• Assist in filing and data entry for HR documentation.
• Support HR initiatives as needed, including assisting with employee communications.
• Perform other ad hoc duties related to HR as assigned.

Requirement:

• Strong organizational skills and attention to detail.
• Proficient in Microsoft Office Suite (Word, Excel, PowerPoint).
• Excellent verbal and written communication skills.
• Ability to multitask and manage time effectively in a fast-paced environment.
• A proactive attitude and willingness to take on new challenges.

**** SINGAPOREANS and PR ONLY ****

Halal Food Stall

Location: Chomp Chomp Food Center (Serangoon Gardens)

Working Days: Tuesday - Sunday (6 days)

Working Hours: 5pm - 10pm (5 hours)

Whether you're young or elderly, we welcome you!

WhatsApp 84577920

Requirements:

- Prior experience in the food industry

- Must hold a valid SFA Certification

As a Shift/ Assistant Restaurant Manager, you will:

• Manage day-to-day operations independently within budgeted guidelines
• Always delivering high-quality food and beverage products
• Responding efficiently and accurately to feedback and complaints
• Prepare employee schedules and ensure sufficient staffing for all shifts.
• Generating sales and meeting targets through proper execution of marketing strategies
• Hire, train, and retain team members
• Maintain Standards and Standard Operating Procedures for store operations
• Responsible for inventories and stock-taking activities
• Regularly inspect equipment to ensure they are maintained well and in good working order
• Comply with F&B safety and hygiene policies and procedures

We are looking for people who have:

• Min NITEC with 2 years of working experience in the F&B industry as a supervisor or in other industries
• Diligent team player passionate about F&B operation
• Good communication and leadership skills
• Ability to handle multiple tasks
• Working knowledge of MS Words /Excel and Email
• Determined and capable to work under pressure in a fast-paced environment

Benefits

• Annual Leave
• AWS and Various Incentives (T&C will apply)
• Free Duty Meals & Staff Discount
• Medical Benefits
• Insurance Coverage
• Training & Development
• Career Progression
• Long Service Awards