Total 2 personal driver job vacancies in F&B / Tourism / Hospitality category in D12 Balestier, Serangoon, Toa Payoh

Want to be part of our team at F45 Punggol?

We are looking for
- a Leader
- Energy and Personality
- A Coach motivated by helping our community
- A Coach who uplifts their colleagues

At F45 Punggol, our trainers are be the heartbeat of our studio. Beyond technical excellence, we want someone who is professional, passionate and ready to embrace our community. Be prepared to show your personality. We will offer a fun and friendly environment - if you enjoy your job, the members will enjoy their classes.

If this sounds good to you, please send in your resume.

We look forward to hearing from you.

Responsibilities

• Community Development leader
• Team Development and Athletcs leader
• Oversees High Quality High Intensity Interval Training sessions
• Is not afriad to modify and challenge for the members and the programme
• Genuine diligence in correcting form and technique
• Be punctual and well prepared to deliver training sessions within F45 guidelines using F45 terminology
• Ensure all equipment is maintained to a high standard for effective, safe and clean usage
• Provide support to studio manager as required

Requirements, Experience and Skills

• Required - Be a Certified Personal Trainer / Group Class Instructor with either NCAA, NCSF or ACE accredited course
• Required - First Aid/AED/CPR current certification
• Preferred - At least 1-2 year work experience, especially in-group training
• Great communication skills, be able to command a class and simultaneously provide individual advice to members
• Good interpersonal skills, to engage and develop relationships with members
• ESSENTIAL - Energy and workrate

Pay: $25.00 - $40.00 per hour

Expected hours: 18 – 28 hours per week

Benefits:

• Employee discount
• Flexible schedule
• Gym membership
• Professional development

Supplemental Pay:

• Overtime pay
• Performance bonus

License/Certification:

• Training Certification (Preferred)
• AED Certification (Preferred)

Work Location: In person

1. JOB DESCRIPTION

Job Title

head chef

Occupation

HEAD CHEF

Job Description & Requirements

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.