Main Responsibilities:

• Promoting the company’s existing brand and introducing new products to the market
• Identifying opportunities and strategies to increase sales
• Implement strategic & tactical marketing initiatives, i.e. product launch, advertising, events and social media within relevant channels that can include retail, E-commerce, food service, and other B2B partners
• Identify new opportunities that can influence brand growth
• Manage budget and profitability through cost, marketing spend control, pricing, and exercise management
• Analyses the market trend to understand the needs of the local markets
• Responsible for monthly forecast and planning of sales and key account management
• Develop and implement strategic sales and marketing plans and forecasts
• Maintaining relationships with important clients by making regular visits, understanding their needs, and anticipating new marketing opportunities
• Participate in new product and pricing planning and execution
• Manage a team of salesman
• Provide regular reporting on agreed timelines with Director
• Other duties as may be assigned from time to time by the Director

Requirements:

• Local Polytechnic / Diploma / Degrees in Business / Marketing
• Experience with modern trade (i.e. supermarkets, convenience store) and social media marketing
• Familiar with Microsoft Office, products costing
• Willing to travel out of Singapore to meet buyer
• Fresh graduates are welcome to apply

Additional Information:

Please provide following information in the resume

1) Reasons for leaving

2) Last drawn and/or current salary

3) Expected salary

4) Date of availability and/or Notice Period

1. Our company is looking for an Indian chef specialised in Maharashtrian & Gujarati Cuisine.

2. Job is at the cloud kitchen / manufacturing of speciality food from Mumbai.

3. Need to be well versed with the Maharashtrian ingredients & menu items like Modak, Alu Wadi, Surali wadi, Pithale, Undhiyo, Dhokla, Shrikhand, Puran Poli etc.

F&B General Manager (Japanese Restaurant / Bar)

• Remuneration: Up to $7000 (Depending on experience)
• Working Hours: Rotational Shift, 6 days’ work week.
• Location: Bugis / Promenade (10 minutes walk from MRT)

Job Responsibilities:

• Oversee the daily operations of the restaurant, ensuring efficient execution and adherence to high standards of service, cleanliness, and food quality.
• Develop, implement, and maintain operational policies and procedures to ensure smooth functionality.
• Manage all aspects of the restaurant with attention to detail, ensuring consistency in delivering an exceptional dining experience.
• Develop and execute strategic initiatives aimed at improving F&B operations, enhancing profitability, and increasing customer satisfaction.
• Manage and monitor the F&B budget, focusing on cost control, revenue maximization, and financial performance.
• Identify new market opportunities and recommend new products or services to drive business growth.
• Lead and manage investment projects, including restaurant openings, renovations, and equipment upgrades.
• Propose refurbishment and remodeling plans that align with brand standards and current industry trends.
• Work closely with chefs and other team members to design appealing menus and wine lists that balance quality and pricing.
• Provide effective leadership and direction to the F&B team, creating a positive and collaborative work environment.
• Mentor and guide team members to support their professional growth and development.
• Undertake any other ad-hoc duties as assigned to ensure smooth operational support.

Job Requirements:

• Minimum bachelor’s degree in hospitality management or a related field.
• Minimum of 12 - 15 years of experience in the F&B industry, with at least 8 years in a senior managerial role.
• Demonstrated success in managing and growing F&B operations, with a proven ability to drive results.
• Experience in hotel management or fine dining concepts is an added advantage.

Interested applicants please send your resume to [email protected]

We regret to inform you that only shortlisted candidates will be contacted by our consultants.

Align Recruitment Pte Ltd (20C0253)
Lai Yu Wen (Rei) (Reg No. R2199207)

• To control the food cost and the consistency of quality and quantity of food served
• Assists in the implementation of annual promotion plan and menu change cycle
• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas
• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely
• Recommend and organize proper and systematic storage of food items in the kitchen
• Prepares duty rosters schedules vacation and public holidays accordingly
• Competent with health, safety, and other emergency procedures
• Perform other reasonable duties as assigned by the Executive Sous Chef / Executive Chef

Requirements:

• Current Junior Sous Chef or Sous Chef with Italian Cuisine Experience
• Basic knowledge of MS office
• High level of flexibility and adaptability
• Able to work public holidays and weekends

Job Description

• To be responsible for maintaining the cleanliness of the rooms to ensure guest satisfaction.
• To make beds, dust the room, vacuum the carpets and clean the bathroom.
• To provide Night-Turn-Down service.
• To report to Housekeeping Coordinator of any defects in rooms and corridors.
• To assist in any other tasks as directed when required.

Requirements

• Able to work shifts
• Physically Able

Responsibilities:

• Greet and assist guests with courtesy, addressing needs promptly.
• Maintain cleanliness and organization of food service areas.
• Ensure availability and proper presentation of food and utensils.
• Serve meals according to established standards and portions.
• Adhere to strict hygiene and safety guidelines.
• Perform additional duties as directed by management.

Requirements:

• Minimum 1 year experience in F&B or hospitality.
• Strong interpersonal and customer service skills.
• Familiarity with food service protocols and hygiene standards.
• Ability to multitask in a dynamic environment.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

Job Responsibilities

• Working on new projects basis to develop new products/solution to the customers through closely working with R&D teams
• Involved in the commercial negotiation for making contracts with key accounts and customers through direct or various sales channel network
• Travelling to visit customers to keep good relationship and re-align mutual understanding to continue growth the business
• corporate internal meeting, reporting, marketing duties(including exhibition, products branding, etc)
• To be the main contact point of the key accounts/customers for any matters related to the commercial, shipping, volume, payment etc.
• To provide quick and efficient response to achieve full customer satisfaction.
• To manage/communicate/coordinate efficiently between the internal departments within the inter-companies located on various locations(Shipping, Production, R&D) to achieve the same objectives/goals.
• Provide monthly/quarterly/yearly sales performance review on assigned territory sales region
• Motivates/Manage/Review the local distributors, sales agents, and other sales channel network to achieve business growth

Job Requirements:

• 3 years or below sales working experience in food related industry / hardware related industry
• Demonstrate ability to handle work professionally, independently, and efficiently with a strong customer service mindset
• Ability to work in a fast-paced environment
• Available immediately or within short notice will be given preference

HOW TO APPLY:

Interested applicants, kindly send your resume in MS WORD format to leo.tang(at)trustrecruit.com.sg

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Tang For Farn (Leo)

EA Personnel Reg No: R24121981

Job Description & Requirements

We are looking for an experienced and qualified cook to manage Indian F&B specialized in South Indian, North Indian and Indo-Chinese. This role will be responsible for Tandoori section along with Ala-carte section of North Indian. The role also coordinate activities of food preparation, kitchen, pantry and storeroom. Manage food stuff orders, kitchen supplies and keep track of inventory. Keep Menu up to date to best match customer demand and feedback. Plan, participate in menu planning, prepare, apportioning foods, utilize food surpluses and optimize overall Kitchen costs.

Key Responsibilities

Wash & Cut vegetables, poultry, meat and seafood

Prepare marinades, gravies, soups, rice, mise-en-place, set up stock stations

Cook gravies, north Indian curries , soups, snacks & starters, biryanis, rice dishes

Help & Assist the chefs & cooks in the other sections of the kitchen ( North Indian Curry, Indo Chinese Fusion,

Sweets & Desserts, Chaats etc) as a relief in case of any acute shortage of chefs in that particular department

Ensure the food quality, taste and the presentation of cooked food before serving.

Ensure prompt and speedy delivery of the orders

Maintain stocks of raw ingredients

Receive and store/ stack goods and supplies and ensure to follow the storage temperature guidelines.

Ensure cleanliness of the kitchen, cookware and cooking equipments.

Set up and manage buffet stations with all necessary supplies.

Job Description

• Upholding the highest service standards with a customer-centric approach
• Contributing ideas to enhance the operational and environmental aspects of the hotel
• Providing top-notch customer service to all guests
• Presenting menus, recommending food & beverages, and promoting specials food & drink items
• Efficiently keying in orders in the Point-of-Sale system, processing payments, and promptly checking bills
• Ensuring cleanliness standards in the outlet
• Assisting the Manager in planning and organizing special events
• Adhering to Food & Beverage safety and hygiene policies
• Continuously inspecting equipment to ensure proper maintenance
• Developing and implementing training programs for junior staff to improve service quality and upselling
• Ensuring comprehensive knowledge of menus and beverages among yourself and junior staff

Requirements

• Candidates with hospitality experience may be considered for the F&B Supervisor role
• Minimum 2 years' experience as a Captain in a high-quality restaurant
• Diploma / Certificate in Nitec / Higher Nitec specializing in Hospitality Services
• Excellent interpersonal and communication skills
• Positive, energetic, motivated, and committed attitude
• Strong knowledge of food and beverage service
• Able to work shifts, weekends and / or public holidays
• Possess valid Food Hygiene Certification

Job Description & Requirements

Job Description:

We are looking for an experienced head cook to take charge of kitchen operations, including leading the staff in all matters related to food preparation. You will be required to ensure that there are adequate food supplies, to plan the menu, and to see that the kitchen and equipment are kept immaculate at all times.

Job Responsibilities:

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers
• Everyday Account closing both cash and online.
• Keeping abreast of and complying with the latest health and safety laws and regulations.
• Weekly 5.5 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 2 hours break, Saturday,Sunday and Public holidays work compulsory)

Requirements:

• A high school diploma or equivalent.
• At least 2 years’ experience working as a Chef.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.
• Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
• Motivating, developing, and directing people as they work, identifying the best people for the job.
• Understanding the implications of new information for both current and future problem solving and decision-making.
• Determining how money will be spent to get the work done, and accounting for these expenditures.

Responsibilities:

• Ideate, prioritize, and define requirements based on market and customer insights.
• Analyze trends, assess technology, and generate product concepts.
• Define competitive positioning and USP.
• Execute NPD plan within timelines, aligning Scrum teams via Agile.
• Source manufacturers, liaise with formulators, and ensure regulatory compliance.
• Conduct efficacy, safety, and stability tests with manufacturers.
• Finalize product specs, labels, and packaging with relevant teams.
• Research pricing, create costing data, and present to management.
• Provide technical support to Marketing and conduct product training.
• Monitor industry trends, competitor actions, and product performance.
• Manage product improvements and corrective actions with manufacturers.
• Ensure compliance with standards and support company goals with additional projects.

Requirements:

• Degree in Nutrition/ Chemistry/Pharmacy or equivalents.
• Minimum 1 year of experience in product development or management within dietary supplements or health food.
• Proficient in product/project management, with strong planning and time management skills.
• Resourceful, analytical, and effective at problem-solving.

_______________________________________________________

HOW TO APPLY :

Interested candidates, please submit your resume by clicking on “Quick Apply” or contact [email protected] for more details.

Please provide following information in the resume for immediate processing

1) Reasons for leaving current and/or last employment

2) Last drawn and/or current salary

3) Expected salary

4) Date of availability and/or Notice Period

All applications will be treated in strictest confidence and only shortlisted candidates will be notified

Wee Wai Dan

EA License No : 03C5391

EA Reg No : R22109628

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; addingseasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigeratingcold ingredients.

• Adheres to proper foodhandling, sanitation, and safety procedures;maintains temperature and Hazard AnalysisCritical Control Point (HACCP) logs as requiredand maintains appropriate dating, labelling androtation of all food items.

• Contributes to daily,holiday and theme menus in collaboration withsupervisor.

• Maintains cleanliness and sanitationof equipment, food storage, and work areas.

• Completes cleaning according to daily andweekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestionsand resolves complaints.

• Implementssuggestions within parameter of position andrefers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improvequality of service and employee productivity.

• Maintains clean work areas, utensils, andequipment.

• Develop new menu items whileimprovising the existing ones.

• Maintain andmanage kitchen expenses, food cost, inventoryand staffing within the budgetary limits.

• Able tocook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising ateam to ensure that the kitchen and serviceareas are clean and tidy.

• Ensuring all food andhealth and safety regulations are followed.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

What we can offer

• Salary: S$10 to S$15 commensurate based on experience Rookie $10/h
• After 3 months: $11/h (min twice a week for 3 months)
• After 6 months: $12/h (min twice a week for 3 months)
• After 12 months: $13/h (min twice a week for 3 months)
• Managerial: $15/h
• Ex-GFM Staff: $15/h

Responsibilities

• Receiving and confirming walk-in, telephonic, and online reservations.
• Greeting guests as they enter and putting them on a waiting list as necessary.
• Providing guests with menus and answering any initial questions.
• Ushering diners to their tables and providing them with menus.
• Assigning guests to tables they prefer while keeping table rotation in mind so that servers receive the right number of customers.
• Engaging with guests to ensure they're happy with food and service.
• Responding to complaints and helping to resolve them.
• Knowing the menu.
• Helping out with other positions in the restaurant as needed.

Qualifications

• Willing to work shift hours, weekends and Public Holidays
• Able to adapt to a fast-paced environment
• Has good communication and interpersonal skills

Job Description:

• Prepare high quality Japanese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Responsibilities include:

-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preparations, presentation and storage to ensure food health and safety compliance
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Description

• Conduct daily factory inspection, including personal hygiene, factory cleanliness, staff practice, products condition and etc
• Perform internal lab tests for food and environmental samples
• Perform sampling and QC checking (physical or chemical, training will be provided) on incoming raw material, intermediate products and finished products according to schedule
• Monitor critical control point (CCP)
• ISO 22000 documentation
• Assist in goods return checking
• Assist in customer feedback and trouble-shooting on product complaint
• Any ad-hoc duties assigned by your Superior

Requirement

• 5.5 working days
• Required to work during weekends
• 10:00am to 7:00pm
• Meticulous, detailed oriented and a team player
• Food science background would be an advantage
• No prior experience are welcome to apply

PPP Coffee is expanding and we seeking an experienced Head of Operations to lead and manage our F&B operations. In this role, you will be responsible for supporting the business expansion plans through hiring and leading a team of managers to deliver a high level of product and service excellence in accordance with the company’s strategic plans.

Job Description

· Lead and manage a team of managers overseeing cafe/retail operations and bakery production

· Set up, monitor and/or review operational systems and processes to enhance operational efficiency

· Ensure all outlets maintain the product quality and service standards

· Responsible for recruitment of staffing and manpower

· Conduct training and orientation along with HR support to set up new team members for success

· Oversee regular maintenance, managing facelifts and/or major renovations

· Work with key suppliers and partners to ensure purchasing and inventory management is managed to ensure the highest quality and best COGS

· Respond to customer escalations, and ensure support for the continuous improvement process

· Provide feedback and offer suggestions for improvements

· Prepare weekly and monthly reports as required

Minimum Requirements

· 5 years’ experience working in a managerial role in a F&B/retail environment overseeing 3 and/or more outlets

· Bachelor's Degree in preferably business administration, F&B, Hospitality, or related field

· Fluent in English and one other local language

· Basic computer literacy including MS Word and Excel

· Action oriented; committed and reliable; strong attention to detail

· Takes initiative to solve issues or offer alternatives

You must have the passion with service and is knowledgeable on coffee which is our core of our business. We are seeking a positive individual, a true leader that will lead by example, good teamwork and sociable attitude as we are in the people business.

Job Description

• To assist the Security Manager in ensuring a secure environment for employees, guests and hotel premises and property.
• To enforce anything related to Security, Fire Safety and Workplace Safety and Health.
• To safeguard the lives and property; will be responsible to perform general duties to protect life and property including prevention and deterrence of crimes within the premises. The responsibilities include creating security and fire safety awareness among employees and guests.
• To ensure that all security and fire safety duties are performed and maintained in accordance with Momentus Hotel Alexandra regulations.
• Conducting regular checks on all officers and ensure that they are aligned to Company’s standards and regulations.
• To response immediately to the needs of guests and requests of departments or employees for any security and fire safety related assistance.

Requirements

• Posesses all required certification and licence for the position
• At least 1 year of prior experience in similar capacity
• Able to perform rotating shifts
• Team player
• Attention to detail

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; addingseasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigeratingcold ingredients.

• Adheres to proper foodhandling, sanitation, and safety procedures;maintains temperature and Hazard AnalysisCritical Control Point (HACCP) logs as requiredand maintains appropriate dating, labelling androtation of all food items.

• Contributes to daily,holiday and theme menus in collaboration withsupervisor.

• Maintains cleanliness and sanitationof equipment, food storage, and work areas.

• Completes cleaning according to daily andweekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestionsand resolves complaints.

• Implementssuggestions within parameter of position andrefers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improvequality of service and employee productivity.

• Maintains clean work areas, utensils, andequipment.

• Develop new menu items whileimprovising the existing ones.

• Maintain andmanage kitchen expenses, food cost, inventoryand staffing within the budgetary limits.

• Able tocook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising ateam to ensure that the kitchen and serviceareas are clean and tidy.

• Ensuring all food andhealth and safety regulations are followed.

RESPONSIBILITIES:

Reporting to the Operation Manager and your responsibilities include but are not limited to:

• Direct and manage food court and company owned food stalls according to company SOPs and regulatory requirements
• Advice and support tenants on their operational needs and service consistency
• Ensure daily sales are accurate | Timely reconciliation
• Recruit, train and supervise staff
• Ensure the respective tenants on adhere to the hygiene SOP
• Liaise with tenants on stall matters
• Help to carry out operational duties when there is manpower shortage
• Dealing with external parties on issues for faster service recovery
• Answer customer queries/feedback

Requirements:

• Candidate must possess minimum Diploma or equivalent
• Minimum 2 years’ relevant experience in F&B industry
• Attention to detail, ability to spot and resolve problems efficiently
• Processes excellent communication and interpersonal skills
• Resourceful and ability to work under pressure
• Attention to detail, ability to spot and resolve problems efficiently
• Communication & Leadership skills, staff development
• Conflict & time management and good organizational skills

About us:
Greybox is an award wining premium coffee brand, founded in 2016. We source beans from the best growers in the world, which scored over 80 points by Specialty Coffee Association. We roast the beans in small batches, aiming to bring the best in the cup. To stay ahead of the coffee trends, we work with champion baristas for training, and do our best to serve to coffee lovers.

Kitchen Crew Job Description:

Food Preparation:

• Assist in food preparation tasks such as chopping vegetables, marinating meat, and preparing sauces.
• Ensure that food items are prepared according to standardized recipes and portion sizes.
• Maintain cleanliness and organization of the kitchen workstation.

Cooking:

• Perform basic cooking duties, including grilling, frying, and baking.
• Monitor cooking temperatures and times to ensure food safety and quality.

Stock Management:

• Receiving and storing deliveries of food and kitchen supplies.
• Keep track of inventory levels and report on shortages.
• Rotate and organize stock to maintain freshness and prevent waste.

Cleaning and Sanitization:

• Ensure cleanliness and sanitation of kitchen surfaces, utensils, and equipment.
• Follow proper hygiene practices and food safety guidelines at all times.
• Assist with kitchen cleaning duties as needed.

Menu Improvement:

• Provide input and suggestions for menu items and recipes based on experience and customer feedback.
• Participate in menu tastings and offer constructive feedback to the team.

Compliance and Safety:

• Adhere to all health and safety regulations, including HACCP standards.
• Report any safety hazards or incidents to the Manager immediately.
• Attending training sessions on food safety and hygiene practices as required.

Requirements:

• Prior experience as a cafe barista or kitchen assistant is preferred. Those with relevant experience working in a FnB setting are welcome to apply.
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Attention to detail and a passion in making various coffee drinks.
• Available to work shift hours which include morning, afternoon, weekends, and public holidays

Benefits:

• 5 days work week
• Overseas Training Opportunities
• Medical insurance
• Employee discounts
• Partner meals and discounts
• Career progression pathways available

Join our team and become part of a vibrant coffee culture where your passion for coffee and dedication to customer satisfaction can shine!

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Responsibilities:

• Collaboration in space planning assignments, conceptual and schematic design, design development, design documentation and construction site supervision for design implementation.
• Plan, schedule and run design activities to meet the project programme.
• Preparation of communicative presentations (in pptx or other media).
• Preparation of coherent sets of design-focused tender drawings.
• Coordination with consultants, vendors, contractors, fabricators, regulatory agencies and other collaborators to meet overall project objectives.
• Ensure all designs meet with local regulatory compliance requirements.
• Review of shop drawings submittals and finish samples.
• Conducting site observations to monitor construction progress and to ensure that planning and design intent are fully realised at site.
• Contribution to refinement of office design processes.
• Manage client/ consultant stakeholders and engage in design meetings to drive project progress and resolve issues.

Requirements

• Singaporean or Singapore PR Only.
• Bachelor or Master Degree in Architecture or Interior Design.
• 5+ years of experience in the design industry.
• Experienced in Healthcare, Laboratory, Nursing homes, Special needs facilities and workplace preferred but not necessary. However, interest and willingness to learn is a must.
• Excel in 3D modelling, visualization, and graphic software; Revit skillset is strongly preferred. (Others include acad, Sketch-up, Enscape, adobe and Microsoft suites).
• Effective verbal and written communication skills.
• Enthusiastic individuals with good team spirit.
• Positive working attitude, able to work under pressure and meet target, responsible, highly motivated.
• Ability to work independently without supervision.
• Experienced in conceptual design, schematic design, design development and design/tender documentation.
• Have a keen desire to produce good and aesthetic designs. A good eye for good aesthetics is a plus.
• Familiar with local codes and building practices is preferred, but not necessary.

Our Client Profile

Join a new and exciting Japanese soba restaurant in the lively Boat Quay area. This establishment prides itself on delivering a superior dining experience with a focus on quality, seasonal ingredients, and exceptional customer service. We are seeking a passionate and skilled Chef de Partie to join our kitchen team.

Key Responsibilities

• Food Preparation

This will include soba noodle preparation, tempura frying, and other Japanese dishes.

• Cooking and Presentation

Prepare and plate dishes according to the restaurant’s recipes and presentation standards, maintaining consistency across every order.

• Quality Control

Ensure that all ingredients and dishes meet the restaurant's high standards for freshness, quality, and taste.

• Inventory and Supplies:

Manage inventory for your section, ensuring that ingredients are always fresh and readily available. Communicate needs for restocking or special ingredients to the head chef.

• Health & Safety Compliance

Follow all hygiene and food safety regulations, ensuring that your station and the kitchen are always clean, organized, and safe.

Job Requirements

• Minimum of 3 years of experience in an F&B kitchen setting
• Experience in Japanese cooking is advantageous but not necessary
• Strong teamwork skills, with the ability to work effectively in a dynamic and fast-paced environment
• Excellent communication and interpersonal skills
• Commitment to maintaining high standards of cleanliness and hygiene

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore

Kylie Ng (Reg No: R24121757)