Total 5,555 restaurant manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Descriptions

• Prepare various types of wraps according to the menu specifications and customer preferences.
• Follow standardized recipes and portion sizes to maintain consistency in taste and appearance across all wraps.
• Maintain a comprehensive understanding of the wrap menu, including bread types, flavour of the day, add on, dressing and best combo to assist customers with informed choices.
• Adhere to proper food safety and hygiene practices, including handwashing, glove usage and maintaining a clean and organized work area.
• Monitor and maintain proper temperature controls for all bread types, flavour of the day, add on and dressing.
• Skilfully assemble wraps by layering and arranging ingredients on the chosen wrap base as per standard procedure.
• Work efficiently during peak hours to ensure timely order fulfilment and minimize customer’s wait times.
• Uphold a clean and organized work environment by routinely sanitizing workstations, tools, equipment and participating in routine cleaning tasks.
• Ensure that all wraps are prepared to established quality standards.

Job Requirements

• Ability to multitask, prioritize and manage time effectively, especially during busy service periods.
• Physical endurance to stand for extended periods and perform repetitive tasks.

Benefits

• OT Payable at 1.5x, Salary negotiable

Working hours

• 5-6 Days Work Week, 44 hours

Job Descriptions

• Clean dishes, cookware, and utensils
• Clean food preparation work stations
• Assist in the food preparation by cutting, chopping, slicing, and washing fishes and other ingredients
• Follow all food health and safety requirements
• Assist with the unloading of deliveries and their proper storage
• Interact with customers as needed

Job Requirements

• Beginner welcome
• Experience in F&B in Singapore will be advantageous

Benefits

• Annual leave
• PH
• Medical Benefits
• Meal Allowance
• Uniform provided
• Training trip in JAPAN opportunity

Working hours

• 7hrs20min/day (Split shift)

JOB SUMMARY

Reporting to the Managing Director, the Head Chef will be responsible to drive high and consistent food quality, food safety and hygiene standards and overall kitchen operations excellence in all the restaurants (Rang Mahal and Table). The Head Chef will also collaborate closely with the F&B Manager to create memorable dining experiences for the guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs, kitchen utensils, etc.
• Monitor all kitchen-related costs and ensure that they are tracked closely to achieve and/or exceed the established business targets.
• Be proactive and has pulse especially on the local F&B business environment; gathering latest trends and market intelligence on food standards and product of competitive restaurants.
• Brainstorm with team to create and develop new and/or special promotional dishes and keeping up with the latest market trends.
• Responsible in menu-reengineering from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.
• Supervise and ensure activities in the various sections within kitchen operation are well-coordinated to ensure consistent good food quality, smooth and seamless operation, achieving the highest guest dining experience.
• Supervise and ensure all kitchen operations and activities are well-coordinated with adequate provisions of ingredients, working equipments, inventory and supplies, etc. for smooth operation of the restaurant.
• Be on the floor where possible during meal periods to interact and check on guests’ satisfaction with the food quality and solicit feedback for improvements, new ideas, etc.
• Supervise and ensure the kitchen as well as stewarding areas are clean, tidy and of high hygiene standards at all times.
• Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
• Champion high food standards and actively work to uphold such high standards by accepting feedback from guests and proactively seek improvements in food preparation and presentation to meet/ exceed their expectation.
• Work closely with F&B Manager to handle guests’ food quality related feedback, complains, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
• Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.
• Comply strictly to all other operations and equipment usage safety and security regulations.
• Ensure the kitchen is safe, neat and tidy at all times.
• Collaborate closely with the F&B Manager to drive Tripadvisor ranking by ensuring consistent good food standards to earn positive reviews.
• Ensure all required reports and administrative duties are submitted and completed accurately and timely.
• Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
• Plan and conduct regular On-the-Job training effectively.
• Perform any other duties and responsibilities that may be assigned.

EDUCATION and/or EXPERIENCE

Strong modern Indian cuisine knowledge with a minimum of 8 years of experience in a kitchen managerial appointment. Knowledge in other cuisines an added advantage.

SKILLS, ABILITIES & ATTRIBUTES

· Passion to serve

· Positive service mindset and willing to go the extra mile

· Strong human relations skills

· Strong leadership and influencing skills

· Strong communications (verbal and written), organisation and presentation skills

· Ability to work independently and take initiative with good time management skills

· Effective change management skills

· Strong knowledge and creative in food planning and preparation

· Good grooming standards and personal presentation

· Flexibility on working days and hours including weekends and public holidays

Info can be share ATM: -

• Basic $1950 - $2350
• Bishan / Marymount
• 6 Days (11:00am to 9:30pm (break time 2:30pm ~ 5:00pm))

Your Responsibilities: -

• Prepare and cook food in accordance with prescribed recipes, maintaining high standards in quality and presentation, and adhering to food preparation checklists.
• Prepare a diverse range of food items such as meats, seafood, poultry, and vegetables using various kitchen equipment like broilers, ovens, grills, and fryers.
• Get ingredients ready for cooking by portioning, chopping, and appropriately storing them prior to use.
• Adhere strictly to food safety handling protocols and personal hygiene procedures.
• Regularly monitor and ensure the correct temperatures of both kitchen appliances and food, promptly reporting any issues to management.
• Get items ready for cooking methods such as broiling, grilling, frying, sautéing, etc., by portioning, battering, breading, seasoning, and/or marinating.

You will need: -

• No exp required but willing to learn the craft of Japanese Cuisine
• Only Singaporean May Apply

Interested applicants may click "Apply Now" or email to [email protected] to submit your application.

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

We regret to inform that only shortlisted candidates would be notified. We wish you the best of luck!

Recruit Lync Pte. Ltd. | EA Licence Number: 22C1000

Jonathan Chang Sing Erh | EA Personnel Licence: R22110541

Job Descriptions

Food Preparation:

• Assist in the preparation of ingredients, such as cutting, chopping, and peeling vegetables, and portioning meats and seafood.
• Follow recipes and cooking techniques provided by senior kitchen staff to ensure consistency and quality of dishes.
• Prepare basic sauces, dressings, and garnishes as directed by the Chef de Partie or Sous Chef.

Cooking:

• Cook and assemble simple dishes, such as soups, salads, appetizers, and desserts, under the supervision of senior kitchen staff.
• Monitor cooking times and temperatures to ensure that food is cooked properly and meets safety standards.
• Assist in grilling, sautéing, frying, baking, and other cooking methods as required.

Kitchen Operations:

• Maintain cleanliness and organization in the kitchen, including washing dishes, sanitizing work surfaces, and storing food items properly.
• Assist in receiving and storing deliveries of food and supplies, checking for quality and freshness.
• Follow proper food handling and sanitation procedures to prevent contamination and ensure food safety

Learning & Development:

• Learn and develop culinary skills under the guidance of experienced kitchen staff, including knife skills, cooking techniques, and recipe execution.
• Seek opportunities for training and skill enhancement to advance within the culinary profession.
• Demonstrate a willingness to learn and adapt to the dynamic environment of a professional kitchen

Job Requirements

• Previous experience in a kitchen environment is preferred but not required.
• Basic knowledge of food safety and sanitation practices.
• Ability to follow instructions and work effectively as part of a team.
• Good communication skills and a positive attitude towards learning.
• Physical stamina and the ability to work in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.

Benefits

• Multi-cultural work environment;
• Dedicated training programs;
• A highly motivated team;
• Firm commitment to the development of careers.

Working hours

• 44-50 hours a week
• Shift depends on the weekly roster

An Assistant Manager/Senior Executive (Training & Competency) role has recently opened at a reputable Life Insurer.

If you are a Training & Competency professional, a Distribution Compliance professional, or even a Financial Advisory professional who is looking to explore in this space, this role provides you flexible working arrangements, and the opportunity to work with an industry veteran whom is willing to groom you.

These are permanent positions based in Singapore.

Responsibilities:

• Maintenance of smooth sales advisory processes by adhering to MAS regulatory requirements and company policies
• Preparation of audit findings for reporting purposes
• Conducting of supervisory audit work to enhance competency standards between supervisors and agents
• Participation in the risk monitoring matrix project

Qualifications:

• Min. 2 years experience for Senior Executive role, with experience in T&C, distribution compliance or financial advisory
• Min. 5 years experience for Assistant Manager role, with experience in T&C or distribution compliance
• Strong knowledge in MAS regulations and guidelines - e.g. FAA, LIA etc.
• Adaptable and friendly personality with a good learning attitude

Apply for this role now as it is highly competitive. Call Jeanie Ng at +65 6351 6993 or email her at [email protected] for immediate consideration.

Job Descriptions

• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

Job Requirements

• Have 1 year plus experience of Sous position or equivalent
• Has an excellent record of kitchen and staff management with good communication skills
• Will fill in for the Head Chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English
• Michelin star experience is preferable, but not essential
• Be able to work effectively as part of a team

Benefits

• Working in a Michelin star restaurant

Working hours

• 5 Day work week, 59 hours

Job Overview

• Secure a good competence level for UD International markets to deliver good ownership experience and customer satisfaction.
• Develop and deliver professional commercial, product and retail management courses for UD
• Trucks respective international markets.
• Collaborate closely with market management teams and relevant Competence Development function to analyse the competence development needs in commercial, product and sales roles in the area of UD International market and to secure the relevant solutions.
• Actively create/coach/drive & support markets with effective and high-quality implementation of all learning & development solutions.

Key Responsibilities

Align CD initiatives with business requirements:

• Secure fulfilment of UD IS specific curricula based on business needs and priorities.
• Identify the commercial/product training courses that are considered mandatory by UD IS based on strategic objectives and projects.
• Identify the bottom-up market specific mandatory courses with each market management team based on local priorities.
• Develop annual training plan and training budget (Commercial/product)
• Based on CD Process, be responsible for overall project management including analysis of needs, design and develop training content, pilot & implement on all commercial and product training.
• Support markets to develop clear actions plans and corrective actions that will close key competence gaps and ensure follow-through on agreed actions.
• Set training target, create evaluation structures to obtain required outcomes and Return on Investment.
• Provide reporting as and when needed to hierarchical management.
• Customise/adapt and coordinate translation of material as and when needed.
• Source for training/material development/translation vendor with full adherence of the purchasing process and compliance.
• Leverage internal existing learning offerings from UD IS, UD Japan, UD Academy and other BA/BU. Work in close collaboration with the internal counterpart to source the suitable learning offerings.
• Support trainer development through the implementation of the trainer certification program and 360 feedback (training execution observation and feedback).
• Support the training execution and MS administration on other trainings as and when required (IT, driver training).

lmplement commercial and product training as per training plan and market needs:

• Implement commercial development "train the trainer" program through a planned delivery schedule and with consistent content and delivery standard.
• Coordination on vehicle needed for commercial/product training execution, plan for investment budget for commercial and product training.
• Monitor and guide commercial product trainers in implementation of the commercial/product development programs in their own regions/markets.
• Provide specialist support to commercial/ product training programmes in markets for key customers.
• Input commercial competency demand into new product project.
• Develop new components that can be incorporated within commercial/product training portfolio based on internal or external requirements e.g., videos, literature, App's etc (in the form of E-learning, ILT, self-study), including the need of language translation.
• Look into the possibility of sales/commercial assessment for the market, plan and execute the respective program, encourage participation from UD IS markets.

Manage vehicle launch training projects:

• Work in close collaboration with the relevant CD functions and commercial project team to support markets with the development and execution of new launch training implementation plans in line with market specific launch dates and requirements.
• Monitor and report the e-learning and IT implementation status on a regular basis to project team, and other stakeholders. Monitor the achievement of the Market Release Criteria for every market and highlight risks and concerns timeously to management.
• Identify and secure vehicles, marketing materials etc. required for the training delivery. Coordinate the ordering, distribution and invoicing process with the markets, and ensure compliance with the relevant policies and procedures.

lmplementation of Learning Management System (LMS):

• Implement theoretical and practical assessment tools to measure the transfer of learning.
• Monitor the successful completion of assessments using the MS System (Navigator).
• Drive the implementation of LMS (Navigator) across the markets, encouraging the enrolment of user into UD LMS.
• Create training courses in course library and with frequent update.
• Support the registration of user on commercial training course conducted by UD IS.
• Manage job role creation, curricula, training pass and training evaluation for commercial training.
• User upkeep in UD LMS.

Minimum Qualifications

• Broad knowledge of the commercial vehicle industry (heavy duty, medium duty trucks)
• Good experience working with commercial teams in the automotive industry
• At least 5 years of proven commercial training experience.
• Experience in LMS systems, Course Design & E-Learning creation preferred
• Fully proficient in MS Office applications
• Passion for & knowledge of competence development management and coaching
• Excellent skills in English language, verbal and written
• Excellent communication skills and interpersonal skills
• Fully proficient in presentation skills
• Good understanding of the business and environment with ability to convey the business needs into actions
• Good at networking – internal and external with ability to work with all levels of people including internal and external stakeholders (vendors, importers)
• Integrity and ethics, in line with the UD core values
• Strategic thinking with holistic view
• Team building and development
• Result and action orientation to meet business targets
• Able to adapt quickly to different environments and audiences

Hiring for Westgate Jurong Kitchen Cafe!

Physically fit and proactive.

Responsible for managing the daily operations of the restaurant, including maintenance, inventory and ordering of food and supplies, ensure customer satisfactionand great dining experience.

Training junior level according to meet company expectation.

Provide excellent service to both external and internal customers.

Good people management skills to handle staff.

Possess positive behaviour and good learning attitude.

Proactive and a good team player.

Good listening and thinking skills.

Hands on and skilled on basic operation works.

Cooking skill and knowledge is a plus asset.

Kitchen training provided to increase confidence in customer problem solving and quiries.

This position reports to Director. Is responsible for the overall daily operations of the shop, ensuring efficiency and profitability. Hydro PowTech Singapore Pte Ltd is dedicated to creating a culture focused on employee empowerment, exceptional quality, ongoing improvement and development of a top-tier workforce.

Job Description

Individual to be involved in:
1. Oversee daily store operations, including sales, inventory management, and customer service.
2. Ensure compliance with company policies, procedures, and standards.
3. Recruit, train, and supervise store staff to deliver exceptional customer service and achieve sales targets.
4. Monitor and analyse sales performance, implementing strategies to drive revenue and profitability.
5. Manage inventory levels and merchandising to optimize product availability and presentation.
6. Maintain a clean, safe, and organized store environment for customers and employees.
7. Handle customer inquiries, concerns, and complaints in a timely and professional manner.
8. Develop and execute promotional activities and events to drive traffic and sales.
9. Implement security measures to prevent loss and theft, ensuring the safety of employees and assets.

Requirements

1. Strong understanding of store operations, including inventory management, sales strategies, and customer service.
2. Proven track record of meeting sales targets and driving revenue growth.
3. Ability to train, supervise, and motivate store staff to achieve performance goals and deliver exceptional customer service.
4. Knowledge of retail merchandising techniques to optimize product displays and enhance the shopping experience.
5. Proficiency in budgeting and financial management to control costs and maximize profitability.
6. Ability to adapt to changing business needs and prioritize tasks in a fast-paced retail environment.

Job Descriptions

• Prepare a variety of coffee beverages, including espresso, cappuccino, latte and more according to the cafe's standards.
• Grind coffee beans and set machines to the correct settings for optimal extraction.
• Steam milk and create latte art when appropriate.
• Regularly clean and maintain the coffee machines, coffee grinders, and other equipment.
• Food preparation for guest as per SOP.
• Keep the work area clean and organized.

Job Requirements

• A solid understanding of different coffee beans, roast levels, brewing methods, and flavor profiles
• Proficiency in using espresso machines, grinders, and other coffee-related equipment.
• Skill in creating latte art
• Precise measurement of ingredients and adherence to preparation methods for consistency.
• Flexibility to work varied shifts, including evenings, weekends and public holidays.
• Basic food hygiene course (food safety level 1) is a plus point

Benefits

• OT Payable at 1.5x, Salary negotiable

Working hours

• 5-6 Days Work Week, 44 hours

Job Descriptions

• Handle food and beverage preparation.
• Maintain and upkeep kitchen equipment.
• Handle cleaning of dining area, kitchen and storage area.
• Carry out stewarding duties (in the absence of a dishwasher).
• Ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines.
• Ensure that policies and standard operating procedures are strictly adhered to

Job Requirements

• Minimum secondary school education.
• At least 1-year relevant experience working in the kitchen.
• Team player
• Ability to work in a fast-paced environment.

Working hours

• 5.5 days, 44 hrs, Shift hours 9 - 6pm, 2pm-11pm

Summary

Responsible for ensuring that guests are greeted promptly and provided with exceptional service. 

Responsibilities

• Greet guests as they arrive at the restaurant and show them to the table.
• Assist to take in and manage reservations via phone, walk-in, email & website. 
• Respond to guest enquiries and communications.
• Manage seating arrangements.
• Ensure that dining area is clean and presentable at all times. 
• Provide guests with menu recommendations & answer questions they may have.
• Attend to any special requests or needs the guest may have.
• Handle cash & card transactions accurately and efficiently.
• Upsell special promotions and events to guests.

This role will support the operations for our recently launched revolutionary blood-based test for early cancer detection. In this role, you will work with our dynamic AMEA (Asia Pacific, Middle East and Africa) Team and collaborate closely with our US lab as well as our distributors in the region. We expect you to be an exceptional team member who will go that extra mile for patient care and help resolve urgent and time-critical issues. You should be able to personally engage customers in a positive and friendly manner to resolve issues and deliver the best possible customer experience.

Job Responsibilities:

1. Responsible for receiving and responding to all types of communication: phone, email and web inquiries from channel partners, customers (physician offices, laboratories, and hospitals) and patients.

2. Handle a variety of inquiries, including questions about our technology, products and services, status of test results etc.

3. Create content and SOPs for product launch with new clients and train external partners on the operations set-up.

4. Direct enquiries internally to the appropriate departments (e.g. medical, finance, commercial, marketing, etc.)

5. Keeping precise and clear documentation of all communications and follow up activities

6. Follow up with channel partners and other related stakeholders to obtain missing information required to complete the order entry process

7. Send/re-send patient reports as requested by the customers

8. Assist with logistics/operations set-up for our commercial business and clinical trials

9. Order and/ or facilitate the supply of kits and manage replenishment of kit inventory based on demand, for our teams in different markets.

10. Understand accessioning and laboratory operations protocols as set by the lab.

11. Develop process improvements related to case tracking, while keeping focus on both quality and turn-around time (TAT) and flag any delays to respective teams.

12. Establish and adhere to Standard Operating Procedures (SOP’s) pertaining to various activities in the workflow.

13. Collaborate with the software team to test enhancements leading to improvements in operational efficiencies

14. Maximize our systems and tools to make the Client Service experience as positive and seamless and as possible.

15. Participate in projects that extend beyond your day to day to stretch to help build a world class Client Service organization.

RESPONSIBILITY

• Participate in the day-to-day operation of the restaurant.
• Report directly to outlet Manager on all restaurant matters.
• Give timely feedback about the outlet’s performance and staff progress.
• Assist with the sales target, quality and service performance of the outlet.
• Assist in planning for sales and service target including strategies in achieving targets.
• Recruitment of staff and conducting interviews.
• Apply a systematic approach to training and developing staff.
• Motivate and reinforce staff disciplines.
• Develop and maintain restaurant image, food quality, excellence customers as well as staff initiatives.
• Labour and food cost control.
• Maintenance of outlet properties including up-keeping of outlet unit, furniture, equipment, inventory etc.
• Liaise with internal department s, leasing management, as well as suppliers.
• Ensure workplace safety and food hygiene standard are met.
• Documentation of daily sales and operation reports, as well as collating monthly reports and documents for on-time submission.

REQUIREMENTS

• Candidate should possess at least N, O, A level certificate, diplomas or degree of any field.
• Minimum 2 years of service experience in F&B or hospitality field.
• Candidate must display integrity and honesty in both principle and action.
• Candidate must have eyes for details, understands customers’ needs and able to continue to generate loyal patrons and regular customers.
• Candidate must possess excellent interpersonal and leadership skill, able to lead and promote teamwork to expand capabilities.

Julian Grey's client is a renowned PR agency for prominent media outlets.

Responsibilities

• Develop and execute comprehensive PR strategies aligned with clients' business goals.
• Offer strategic guidance and mentorship to ensure effective implementation by the team.
• Collaborate with senior leadership to contribute to the overall business strategy, managing timelines, budgets, and deliverables.
• Comprehend clients' business objectives and create programs, pitches, plans, and strategy decks in alignment.
• Manage reputational risks and uphold agency integrity during challenging situations.
• Cultivate and sustain strong client relationships, acting as a trusted advisor.
• Tailor PR campaigns based on a deep understanding of clients' industries, goals, and challenges.
• Ensure client satisfaction and retention through consistent communication and results delivery.
• Lead media/influencer relations efforts, fostering connections with top-tier outlets and influencers.
• Supervise content development, including pitches, press releases, and thought leadership articles.
• Collaborate with cross-functional teams for seamless integration of PR with other business functions.
• Provide leadership to the PR team, fostering a collaborative and innovative work environment.
• Manage operational aspects, ensuring efficient workflows, processes, budgeting, resource allocation, and project timelines to meet client expectations.

Requirements

• Minimum 5 years' experience.
• Experience with strategic PR planning, crisis management, team leadership, and impactful campaign development.

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Interested Applicants
Please WA Bryan Tay @ 97559161
Shortlisted Candidates will be notified

Bryan Tay Reg No. R23112463
Julian Grey Corporate Advisory Pte. Ltd.
EA License No: 19C9568

The role encompasses assisting the HOD to oversees, manage and coordinate all Building/Project & Facility (BPF) projects, liaising with contractors and stakeholders to meet project schedule and achieve cost efficiency.

Duties and Responsibilities

· Manage a team of consultant, contractors, and project executives

· Ensure all relevant submissions are in line with project schedule

· Manage project cost and resources to achieve maximum efficiency, ensuring timely delivery and full compliance with requirements

· Ensure all relevant submissions are in line with project schedule

· Provide regular project updates, risk identification to management and internal team

· Assist the HOD in any other project management related activities as required

Job Specifications

· Bachelor’s degree in Construction / Building / Management / Project Management / Engineering related studies from recognized university

· At least 8 years of relevant experience

· Sound knowledge of Project Management procedures

· Effective interpersonal and communication skills and the ability to visualise issues and communicate them across to others

· Outstanding organisation, coordination and leadership skills

· Strong team player and able to work to the deadline

1. Oversees and supervises daily operations of the restaurant.

2. Prioritizes, schedules, assigns restaurant staff.

3. Delegates and oversees table service duties.

4. Performs other related duties as assigned.

5. To monitor and ensure proper handling of equipment.

6. To ensure cleanliness and hygiene standards are met in the work area.

7. To make recommendations and provide feedback to the Manager.

8. To assist the Manager in his/her duties and take charge in his/her absence.

9. To constantly train, guide, and monitor all new hires' work and performance.

10. To have a thorough knowledge of the food and beverage menu.

11. To receive, write and place all food and beverage orders.

12. To ensure that Food & Beverage orders are being served promptly

13. To handle guests' complaints discreetly.

Requirements:

- Must have at least one-year experience in a Supervisory role

- Ability to skillfully multitask

- Good Leadership and Team player

- Motivational management style

- Excellent customers service and resilience

- Fast-paced decision making

Job Summary

The Restaurant Cook shall assist the Chef in preparing, cooking, presenting, and executing high-quality dishes to the highest standards and creating amazing dining experiences for all our guests. He/she shall assist the Chef in creating menu items, and recipes, and developing dishes. He/she is responsible to supervise the junior commis and providing them with proper training and guidance to ensure the highest standards and consistent quality are met.

Duties and Responsibilities

1. Operations

• Support the Chef on daily food preparation to ensure smooth running and to meet the highest quality standards set by the company.
• Full awareness of all menu items, recipes, methods of production, and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Prepare and execute menu dishes to the highest standards
• Handle a wide range of raw fish and other seafood and carry out daily mise en place production.
• Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure standards are met.
• Follows the instructions and recommendations from the Chef to complete the daily tasks.
• Support the team in recipe development, planning, and creation of new dishes
• Organize kitchen space in an efficient and professional manner and ensure the area is clean and tidy in accordance with food safety and hygiene standards.
• Assist the team in maintaining strict costing through efficient purchasing and consumption of stock, minimizing wastage of stock, and efficient utilization of kitchen equipment.
• Comply and ensure food hygiene and safety standards are strictly adhered to on a daily basis
• Checks periodically expiry dates and proper storage of food items in the section.
• Foster and promote a cooperative working environment, maximizing productivity and team morale.
• Cooperate with management in the execution of marketing initiatives, events, and other activations
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Any other duties as assigned by the Chef.

2. Service

• Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers
• Participate in service to support the team.
• Handling and resolving guests’ complaints pertaining to food issues

3. Human Resource

• Supervised kitchen staff to attain high standards of product knowledge and service.
• Assist the Chef in the planning of training programs for the Kitchen and Service Team.

4. Health and Safety

• Ensure all equipment and spaces conform to sanitary regulations and high housekeeping standards
• Enforce food labeling.
• Monitor and ensure proper handling of equipment
• Does daily check of freezer and chiller to ensure food is stored at the correct temperature and records are up to date

5. Other

• Any other tasks as assigned to you by the Chef.

Job Description:

• Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Dongbei dishes and other etc.
• Able to cook Mala hotpot dishes, have barbeque skills, able to prepare chinese salad. (eg. Liang Ban Chai)
• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• At least 5 years of cooking/ relevant experience.
• Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage and work areas.

Job Description:

• Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Dongbei dishes and other etc.
• Able to cook Mala hotpot dishes, have barbeque skills, able to prepare chinese salad. (eg. Liang Ban Chai)
• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• At least 5 years of cooking/ relevant experience.
• Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage and work areas.

Kitchen Manager

Roles & Responsibilities

Manage day to day restaurant operation;

- Food preparation following food and personal hygienne

- Ingredients stock take and ordering

- Set achievable Sales targets

- Prepare and execute marketing activities

- Manage Customer service/complaints

- Ensure restaurant's compliance to SOP

- Manage restaurant’s profit and loss

Assistant Manager, F&B Marketing and Communications

The individual will be a part of a homegrown dynamic F&B group that owns and manages a portfolio of midscale, casual dining, quick-service and ecommerce brands. This role is responsible for articulating the brand vision via owned, earned and paid online and offline marketing channels, in driving brand awareness, footfall and sales.

The role demands business acumen, analytical skills, an understanding of consumer purchase behaviour as well as up to date knowledge of industry/social media trends, marketing channels and technology. The individual must possess excellent writing and communication skills with a fine understanding of nuances. Being able to work well with team members of diverse backgrounds and skill sets is also key to achieving shared goals.

Roles and responsibilities

· Develop and implement marketing and communications plans to increase brand awareness, footfall and revenue.

· Plan, develop and manage content for online and offline marketing channels to generate traffic, awareness and sales for target segments such as families, corporate groups and weddings.

· Foster brand partnerships with third parties such as banks, membership associations, content creators and online media aligned with brand positioning to increase customer outreach, enhance brand visibility and engagement.

· Manage, monitor, measure and analyse advertising and influencer engagement campaigns to ensure effective outcomes.

· Work closely with vendors and suppliers such as Chinese digital marketing agency and PR agency to create content content in line with key messaging to continually build awareness, footfall and sales.

· Participate in ad-hoc events such as media tastings, wedding shows and sales roadshows to promote the brands, their offerings and key messaging.

· Plan and manage loyalty and rewards programme to build and optimise member acquisition, purchase, engagement and retention.

· Communicate closely and build strong relationships with the operations and other related teams to share marketing and promotional plans, objectives and campaigns.

Requirements

- At least two years of marketing and communications experience in a similar or related role.

- Excellent writing and communication skills with the ability to write in different brand voices and for various target audiences.

- Ability to utilise data to build and increase sales opportunities, customer engagement and purchase.

- Experience with online platforms including Facebook, Instagram, Google, RED, WeChat, DianPing as well as website platforms such as Wordpress, Squarespace and Shopify.

- Fluent in verbal and written English and Chinese.

• Overseeing day-to-day operations of the stores and ensuring smooth operations.
• Monitoring inventory levels and restocking as needed to avoid shortages.
• 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.
• Ensuring food items are prepared according to standard recipes and quality guidelines.
• Managing inventory levels of food ingredients, packaging materials, and other supplies.
• Handling cash transactions accurately and securely.
• Supervising and training crew staff on food preparation, customer service, and safety procedures.
• Scheduling shifts and managing staffing levels to ensure adequate coverage.
• Providing feedback and coaching to improve employee performance.
• Adhering to health and safety regulations, including cleanliness standards and hygiene practices.
• Assisting with other tasks and duties as assigned by management

• Ensuring restaurant managers are hiring and retaining team members to help improve productivity and quality of the guest experience
• Business Management-Support the General Manager in managing food and labor costs to increase Restaurant profitability
• Manage the requirements for health and safety training across all outlets and ensure that all outlets are fully up to date on municipality requirements
• Drive performance and sales levels improvements for all restaurants
• Implement practices and procedures and consistently review operational standards with the aim of always improving speed and service quality
• Schedule staff hours and assign tasks for service
• Ensuring that the strictest standards of sanitation, food safety and cleanliness are practiced in every restaurant, by ever team member on a daily basis