Total 1,157 Senior Executive procurement executive job vacancies in F&B / Tourism / Hospitality category in Singapore

The Merchandiser & Procurement Executive is responsible for managing the end-to-end merchandising process, ensuring the timely procurement of goods and materials, and maintaining optimal inventory levels. This role involves working closely with suppliers, negotiating contracts, analyzing market trends, and collaborating with internal teams to meet business goals.

Key Responsibilities:

Merchandising:

• Develop and execute merchandising strategies that align with business objectives.
• Plan and manage product assortments, ensuring a balance between core and seasonal products.
• Analyze sales data and market trends to optimize product offerings and maximize profitability.
• Collaborate with marketing and sales teams to develop promotional strategies and campaigns.
• Conduct regular market visits to monitor competitor activities and gather customer insights.

Procurement:

• Identify and evaluate potential suppliers, negotiating favorable terms and conditions.
• Manage supplier relationships, ensuring timely delivery and quality of goods.
• Monitor and forecast inventory levels to avoid stockouts and overstock situations.
• Coordinate with logistics and warehouse teams to streamline the supply chain process.
• Conduct cost analysis and seek opportunities for cost savings and efficiency improvements.

Reporting and Analysis:

• Prepare and present regular reports on sales performance, inventory levels, and market trends.
• Analyze data to identify opportunities for improvement and implement corrective actions.
• Track and report on key performance indicators related to merchandising and procurement.
  

Job Requirement:

• Diploma/Degree in business/sales related
• Minimum 2 years’ relevant experience
• A hands-on, resourceful, result-oriented and analytical thinker
• Ability to work well in a team
• Meticulous and able to meet tight deadlines

Established Restaurant at Robertson Quay is looking for a suitable candidate to fill in position of a Executive Chef (Chef de Cuisine).

Must have 15 years exeprience working in a similar position in Italian Restaurant and posses leadership qualities. Must be able to cope with high pressure at work and guide a team.

Executive Chef MUST be able to cook and prepare Hunan Cuisine for this Hunan Restaurant.

Six and a half day work.

Must prepare to train junior Chef and pass on recipes.

Able to work on weekend.

Exprience of at least 10 years in Hunan Cuisine.

Only shorlisted candidate will be call upon for interview.

*Design entrées: Executive chefs design new entrées for the menu to provide variety to customers so they have many options to choose from for their meals.

*Follow food regulations: They ensure their staff follow the food regulations that the Singapore Food Agency creates.

*Inspect food: They inspect each meal before their kitchen staff delivers it to customers. They may ensure that staff adheres to a customer's allergy needs, or they may ensure that staff presents food in an appealing way.

*Coordinate kitchen staff's duties: Executive chefs coordinate their kitchen staff's duties according to each professional's experience and skill level.

*Stay aware of recent culinary trends: They research and follow recent culinary trends to appeal to consumers. They may thin recipes that align with trends or replicate currently popular recipes.

*Hire new kitchen staff: They may review candidates' qualifications to find professionals that are a good fit for their workplace.

*Lead onboarding process: After hiring new staff, they provide an onboarding period where they may train new employees in kitchen protocols and safety regulations. Executive chefs may require them to complete a formal training period before they can begin completing tasks without supervision.

*Perform purchasing duties: They may create a budget and purchase necessary kitchen equipment and ingredients.

*Oversee dietary needs: If a customer has specific dietary needs, executive chefs may check their dish to ensure there's no cross-contamination.

*Communicate with customers: They often communicate with customers who had a negative experience with their meal. They may apologise to the customer or provide a free meal to resolve the situation.

SCOPE

Reporting to the General Manager, the Executive Chef will manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

OVERALL OBJECTIVES

• Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
• Develop and maintain menus and recipes for each restaurant, while determining product prices, ensuring accurate costing of all dishes and maintaining good gross margins.
• Maintain comprehensive product knowledge in regards to ingredients, equipment, suppliers, markets and current trends and ensure that appropriate adjustments to kitchen operations are made accordingly.
• Ensure that all rules & regulations are strictly established and adhered within the hotel including the hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• Ensure that all costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.
• Create a conducive environment and ensure that innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.
• Support and implement Human Resources & Talent Development initiatives.
• Assist in preparing/consolidating the yearly budget for the department.
• Manage the consolidated inventory of Food & Beverage department’s OS&E together with the stewarding department.
• Review and update all departmental operations manuals annually.
• Assist in sourcing the best available products, constantly aim to improve quality, communicate about the products both internally and externally.
• Collaborate on the preparation of a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.
• Ensure that all managers plan and implement effective training programmes in the appointed outlets.

QUALIFICATION

• Minimum 10 years culinary experience, with 5 years in a kitchen management role, preferably with an international 5-star hotel chain.
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
• Experience in Banquet (preferred)
• Fluent in spoken and written English
• Possesses great leadership and motivational skills

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Perform day-to-day operations of Membership and Guest Services duties, including attending to general enquiries and guest feedback, and processing of membership related transactions.
• Prepare daily shift opening/closing processes and documents.
• Work closely with other front-of-house functions to ensure that location-based membership services are operating effectively and efficiently.
• Work with casino marketing teams to promote membership programs and benefits, floor promotions and campaigns, and members’ events.
• Maintain confidentiality and data accuracy, and ensure compliance with regulatory requirements, company policies, standard operating procedures, internal controls and service standards.

Requirements

• Meet the relevant Regulatory Authority's statutory requirement of minimum 21 years of age.
• Diploma in Business or Marketing with proficiency in Microsoft Office applications
• Possess strong communication and customer service skills with relevant experience from the hospitality or service industry
• Must be able to work rotating shifts, including weekends and public holidays

1. Menu Planning and DevelopmentDesign and update the menu, incorporating seasonal ingredients and customer preferences.
   Introduce creative dishes while maintaining the cafe’s theme and culinary style.
   
2. Food Preparation and Quality ControlEnsure all dishes are prepared to the highest quality and consistency.
   Supervise cooking techniques, portion sizes, and presentation standards.
   
3. Ingredient ManagementSource and select fresh, high-quality ingredients.
   Collaborate with suppliers to maintain consistent stock and negotiate pricing.
   

Operational Responsibilities

1. Kitchen ManagementOversee daily kitchen operations and ensure a smooth workflow.
   Monitor and enforce cleanliness and sanitation standards in compliance with health regulations.
   
2. Staff Supervision and TrainingRecruit, train, and mentor kitchen staff.
   Schedule shifts, assign tasks, and resolve conflicts within the team.
   
3. Inventory and Cost ControlManage inventory levels, reduce waste, and control food costs.
   Track expenses and maintain profitability for the kitchen operations.
   

Customer Experience

1. Customer InteractionAddress special dietary requests or customer concerns regarding food quality.
   Occasionally interact with customers to gain feedback and foster goodwill.
   

Health and Safety Compliance

1. Maintain Safety StandardsEnforce proper use of equipment and monitor safety protocols.
   Ensure compliance with local food safety and hygiene regulations.
   

Strategic Contributions

1. Innovative ContributionsExperiment with new techniques, recipes, or trends to keep the cafe competitive.
   Align culinary efforts with the cafe’s branding and marketing strategies.
   
2. Collaboration with ManagementWork with the cafe manager to plan events, promotions, or special menus.
   Assist in budgeting and forecasting for kitchen-related operations.
   

Responsibilities:

• Responsible for safe, efficient transportation and delivery of customer catering orders and practice safe food handling procedures at all times
• To adhere to assigned schedule while delivering orders in a safe and timely manner
• Loads and unloads equipment and food on and off of catering vans
• Checks catering order sheets while loading catering van to ensure all equipment, food and supplies being sent are correct
• To conduct a trip inspection of delivery vehicle to ensure it is in proper working order and coolers are holding temperatures
• Report any safety issues and/or temperature holding concerns to supervisor to resolve any issues before proceeding to use the vehicle
• Maintain equipment sanitation including but not limited to: vehicles, holding boxes/bags, beverage dispensers, etc
• To ensure compliance to local legislation and industry standard of food safety system, in-house Food Safety Management System
• To perform any ad-hoc duties assigned by the Superior from time to time

Requirements:

• Must have Class 3 driving license
• Able to work on weekends & public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

As a Sports & Recreation Executive in MOE Sports and Recreation Club (MESRC), you will play a pivotal role to promote and organize sports and recreational activities among MOE personnel in schools and HQ.

Your key responsibilities include:

1. Planning and Organizing Events

• Develop and manage the annual MOE Healthy Lifestyle Incentive Award Scheme, ensuring accurate submission of Sports for Life Fitness Assessment results.

• Plan and oversee the Centralised and School-based Sports for Life Fitness Assessments (e.g., Walk or Run Tests).

• Coordinate with Civil Service Club for MOE’s participation in Public Service STAR Games, collaborating with MESRC Games Convenors and Team Managers.

• Work with the Planning Division to organize MOE Bilateral Games.

• Plan venues and logistics for events such as Dinner & Dance and Appreciation Dinners.

2. Stakeholder Coordination

• Liaise with internal and external stakeholders to support MESRC’s programs, events, and activities.

• Maintain effective communication by responding to email and phone inquiries.

• Coordinate promotions and offers with external organizations for the benefit of MOE staff.

3. Publicity and Engagement

• Maintain the MESRC website and develop publicity materials, such as emails and infographics, to encourage participation.

• Provide relevant data and trends to support the review and improvement of MESRC programs.

4. Financial and Procurement Support

• Assist in procurement-related tasks, including:

o Sourcing and evaluating quotations.

o Preparing approvals and supporting documentation for payment processing.

________________________________________

Requirements

• Dynamic and Proactive: Able to work independently with initiative and resourcefulness.

• Collaborative: Strong team player with excellent interpersonal skills.

• Effective Communicator: Strong written and verbal communication skills.

• Data and Analytical Skills: Proficiency in data management and MS Excel.

• Relevant Experience: At least three years of working experience, preferably in sports and recreational activities.

Job Description

• Industry/ Organization Type: Traveling Agencies
• Position Title: Reservation & Ticketing Executive
• Working Location: Beach Road
• Working Hours: 5.5 days (Mon – Fri, 9.00am – 5.00pm; Sat, 9.00am – 1.00pm)
• Salary Package: Basic salary up to $3,500 + Variable bonus
• Duration: Permanent Role

Key Responsibilities

• Manage bookings and walk-in inquiries, handling the entire ticketing process.
• Make bookings, reservations, confirmations, and changes accurately for passengers.
• Handle inquiries from passengers, agents, corporate clients, and BSPs via phone and email.
• Process reservations, mileage redemptions, ticket issuance, schedule changes, re-bookings, and re-issuance efficiently.
• Keep member accounts updated according to profile changes.
• Inform clients about current promotions, provide program materials, and assist with forms.
• Address feedback and complaints, coordinating with support to resolve issues.
• Participate in strategic planning, including needs analysis and budget preparation.
• Identify new business opportunities during team meetings.
• Manage ticket handling and event logistics.
• Stay updated on market trends, airline requirements, and industry changes.
• Perform other duties assigned by management, ensuring effective implementation and continuous improvement of the Quality Management System.

APPLY NOW!!!

• 2 years of relevant experience with a good understanding of airfares and reservations.
• Ability to work independently, stay patient, and perform under pressure.
• Strong team player with excellent interpersonal skills.
• Proficient in Air Ticketing and GDS (Amadeus) is advantageous
• Knowledge of the Sabre system is beneficial

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #72143 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 | Angel Lim | EA Reg No.: R1769781

JOB SCOPE

The Front Office Executive will assist the Front Office Manager to ensure the smooth operations of the Front Office Department.

JOB RESPONSIBILITIES

1. Supervise the Guest Service Agent, Communications Officers, Cashiers and Bellman to ensure smooth running of the Front Desk.

2. Provide excellent guest services to all guests making their enquiries at the Front Office counters.

3. Escort VIP guests to their rooms and show them the amenities within the rooms.

4. Ensure that the availability of rooms are closely monitored to make the needs of the operations.

5. Assists all guests in their checking in and checking out registration and make them feel comfortable at all times.

6. Provide concierge services to the guests during their stay with the Hotel.

JOB REQUIREMENTS

1. Possess Certificate/Diploma in Hotel Accommodation from SHATEC or any

local training institutions.

2. Possess at least 2-3 years of experience in the same capacity in the Hotel industry.

3. Excellent customer service skills in handling large group check in and check out services.

1. Assist the Manager and Assistant Manager on the day-to-day operation of all F&B outlets including Banquet

Operations.

2. Supervises staff to ensure courteous and efficient services is provided to all guests.

3. Manages guests satisfaction and build rapport with them.

4. Handles and attends to all complaints and adopts immediate action.

5. Responds actively to guest enquires/reservations via email/phone calls.

6. Ensures proper execution of food and beverage promotions and cuscades information to the team.

• Basic up to $2,800 + Performance Bonus
• Monday – Friday, 9am – 6pm
• Location: Hougang

Responsibilities

• Manage both accounting tasks and general office administrative duties.
• Oversee Accounts Receivable (AR), Accounts Payable (AP), and General Ledger (GL) functions.
• Perform bookkeeping and maintain organized filing systems.
• Prepare and manage quotations and invoices.
• Communicate and coordinate with customers and suppliers.

Requirements

• Min. 2 years of relevant experience.
• Familiar with accounting tasks: AP, AR, GL.
• Experienced in preparing quotations & invoices.
• Fluent in Mandarin & English to liaise with Mandarin-speaking associates.

For consideration, kindly submit your CV by clicking “APPLY NOW” or email to [email protected]

**Only shortlisted candidates would be notified**

MTC Consulting Pte Ltd | 15C7752
EA. Registration No.: R24123733 | Chen Yit Keat

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

RESPONSIBILITIES:

* Manages all events & rooms sales enquiries, dealing from receipt of request to contracting and payment.

* Liaise with in-house departments for a quick and smooth execution and conversion of

group business. Maintains ownership of group blocks, including pickup numbers,

reservation methods, billing, and proper treatment of VIP guests.

* Manages site inspections, organizing visits, room allocation, inspection of rooms and restaurants,

coordinates all departments to execute a perfect showcase of the hotel, providing

accurate information on visitors

* To identify and develop new potential accounts (to prospect at least 2 new accounts

per week).

* Develop sales plans to generate business from identified markets/accounts.

* Determine corporate account needs and initiate sales activities of each assigned

market/account to enable future bookings.

* Management and growth of corporate accounts by tracking individual transient, group

and catering production goals.

* Gather market intelligence: new product ideas, competition activities, new customer

trends and performance.

* Be actively involved in ensuring prompt follow-up on incoming phone calls, site

inspections, proposal / inquiries. Accuracy in booking, commitments to customer on all

sales/operational documents and adhering to the standards set by the department in

execution and filing of all said documents.

* Perform any other duties assigned by owners according to changing business, economic,

customer needs or restructure within Sales & Marketing Department (Corporate,

Rooms & F&B).

* Managing DayAway, TagVenue and other platforms if required.

* Create partnerships with other platforms that may benefit the group for events.

* Creating Event Orders, Contracts and Updating the Event Tracker on a monthly basis

stating Revenue, Cost of each Event and person target.

* For groups more than 20pax dining at the restaurants, welcome the guests and ensure their experience is a memorable one.

* Organize each Hotel Dropbox Folder to have all necessary materials for event sales

* Along with the Sales & Marketing Manager, create Event Packages and promotions for business continuity.

• Complete tasks assigned by the Manager accurately and efficiently.
• Responsible for opening and closing.
• Ensure smooth daily operations with compliance to hygiene and safety standards.
• Manage duties such as stock take, administration and training.
• Assist in handling cash flow and cashier.
• Serving food and beverage with pleasant and efficient service to customers.
• Suggest and recommend menu choice to customers.

Requirements:

• Degree in Business Studies / Hospitality / Culinary or related studies.
• Preferably with F&B experience.
• Take pride in customer service and able to perform in a team.
• Able to lead, manage and motivate the team.
• Willingness to work in a fast pace environment, weekend and public holiday.
• Able to work 6 working days per week.
• Customer service oriented and able to communicate with all level.

Interested candidates, kindly send in your detailed resume with a recent photo in Ms Words format.

We regret that only short listed candidates will be notified.

Uni Recruit (Singapore) Pte Ltd / EA Lic: 17C8871

Management Trainee (Korean BBQ/ LiveBar / Teochew Cuisine) x 5
Working days & hours: 6days, 10hrs
Location: Clarke quay / Hillcrest Park

Responsibilities:

• Greet and assist customers
• Handle cashiering duties and banking duties
• Provide courteous and efficient food and beverage services to the customers
• Help prepare and clear the tables for restaurant patrons
• Attend and respond to customers’ needs promptly and professionally
• Assist in the serving of the menu-items to restaurant patrons at their seats
• Ensure the smooth operations of the restaurant

Management Trainee (Korean BBQ/ LiveBar / Teochew Cuisine) x 5
Working days & hours: 6days, 10hrs
Location: Clarke quay / Hillcrest Park

Responsibilities:

• Greet and assist customers
• Handle cashiering duties and banking duties
• Provide courteous and efficient food and beverage services to the customers
• Help prepare and clear the tables for restaurant patrons
• Attend and respond to customers’ needs promptly and professionally
• Assist in the serving of the menu-items to restaurant patrons at their seats
• Ensure the smooth operations of the restaurant

Responsibilities:

• Responsible for safe, efficient transportation and delivery of customer catering orders and practice safe food handling procedures at all times
• To adhere to assigned schedule while delivering orders in a safe and timely manner
• Loads and unloads equipment and food on and off of catering vans
• Checks catering order sheets while loading catering van to ensure all equipment, food and supplies being sent are correct
• To conduct a trip inspection of delivery vehicle to ensure it is in proper working order and coolers are holding temperatures
• Report any safety issues and/or temperature holding concerns to supervisor to resolve any issues before proceeding to use the vehicle
• Maintain equipment sanitation including but not limited to: vehicles, holding boxes/bags, beverage dispensers, etc
• To ensure compliance to local legislation and industry standard of food safety system, in-house Food Safety Management System
• To perform any ad-hoc duties assigned by the Superior from time to time

Requirements:

• Must have Class 3 driving license
• Able to work on weekends & public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

This candidate will be responsible to handle all aspects of the Operations of a Food & Beverage outlet, including serving customers, events coordination, reservations, costing & budgeting.

May have to rotate between 2 outlets:

Symmetry @ 9 Jalan Kubor (symmetry.com.sg)

Xiao Ya Tou @ 6 Duxton Hill (xyt.sg)

Service with a Smile

Diligent and Honest

Passionate to serve

Good spoken english

Job Descriptions

Accounting

- Full set of accounts (AR, AP, GL and bank reconcilation).

- Prepare Invoicing, debit and credit note and payment.

- Responsible for timely and accurate processing of payroll.

- Submission of monthly CPF Contribution.

- Generate monthly financial statement in a timely and accurate manner.

Admin

- Handle all adminstrative duties relating to HR matters and claims.

- Maintain employees personal records, overtime, attendance and leave records.

- Handle employee and vehicle insurance, etc.

- Any any ad hoc duties as assigned by the directors.

Job Requirements

- Diploma in Accounting

- At least 2 to 3 years of experience in keeping full set of Accounts is required.

- Familiar with Accounting, payroll software & MS Office.

- Initiative, independent person, and a team player.

- Good work attitude.

Interested applicants, please apply by email to [email protected].

We regret that only shortlisted candidates will be notified.

Job Description

• Lead an operation team in daily food preparation and ready meal production
• Translate new customer requirement to product designs and specifications
• Develop processes to produce required quality products
• Plan production to ensure customer demands are met
• Innovate processes to improve productivity and outputs
• Others ad hoc duties as assigned

Qualification

• Degree or Diploma in Food Technology or equivalent
• Min 3 years working experience in food manufacturing industries or industrial central kitchen
• In-depth understanding of food technologies and large scale processing equipment
• Good communication and writing skills for idea presentation and document preparation

Secretarial & Administrative Support:

• Assist in drafting key documents such as agendas, Note Verbales, invitation letters, memoranda, participant lists, and reports.
• Provide secretarial assistance to the Technical Director and Assistant Manager.
• Coordinate committee activities, including quarterly meetings, conducting industry research, engaging experts, and addressing member inquiries.

Document & Report Management:

• Develop briefing notes, presentations, position papers, and reports by compiling and analyzing information from various sources.
• Maintain comprehensive and accurate records adhering to high documentation standards.

Event & Activity Coordination:

• Plan and organize industry-related events, including policy discussions, brainstorming sessions, surveys, training, and workshops.
• Independently manage and execute workshops and focused workgroups as required.

Planning & Execution:

• Effectively prioritize and manage workload in a dynamic environment with tight deadlines.
• Exercise sound judgment in making decisions related to task execution and assignments.

Skills and Competencies:

• Strong Communication: Exceptional written and verbal communication skills for preparing reports and engaging stakeholders.
• Project Management: Proven ability to handle projects, manage timelines, and achieve deliverables.
• Technical Knowledge: Familiarity with digitalization trends and decarbonization initiatives within the maritime industry.
• Problem-Solving & Collaboration: Strong critical thinking, adaptability, and teamwork skills to achieve results.

Requirements:

• Education: Diploma, Degree, or equivalent qualifications.
• Experience: Relevant work experience is advantageous; exposure to IT and decarbonization is preferred.
• Attention to Detail: Highly detail-oriented, proactive, and resourceful team player.
• Customer-Centric Approach: Excellent interpersonal skills to manage stakeholders and engage effectively across all organizational levels.
• Technical Proficiency: Skilled in Microsoft Excel, PowerPoint, Word, and WordPress.

Specific Job Role:

• Primary role of generating and analyzing data in system to output as useful information for decision making by management.
• Future analysis for management decision making process.

Responsibilities and Duties:

• To study into the late billing and late costing issue (AR management) - GRF, Ocean, Air
• To study into profitability by drawing data from system
• To support in reports generation for budget
• To be a team member of innovation to drive productivity and improvement through IT software
• To power BI to enhance the data visualization of individual departments.
• Provide actionable recommendation based on data findings to support strategic planning, process improvement and optimization initiatives.
• To be contributing to innovative team as a driving member at CargoWise implementation.
• To assist in overall administration in the event of upsurge in CEO and COO offices

Qualification:

• Degree or Polytechnic Diploma in any dripline
• Be converse in Excel spreadsheet
• Be numerate
• Ability to write well
• Experienced with above skills without higher qualification might be considered

Job Responsibilities:

· Strictly adhere to Standard Operating Procedures (SOP) for stall operations.

· Prepare food according to customer orders.

· Ensure the consistent delivery of high-quality food and maintain good hygiene standards for all customers.

· Provide excellent customer service at the counter.

· Operate kitchen equipment such as grills, fryers, and more.

· Maintain cleanliness in preparation and counter areas.

· Assist with kitchen tasks and duties.

· Complete ad-hoc tasks as assigned by the supervisor.

· Cashiering Job opening and closing