Responsibilities:

• Involving in both restaurant and salons operations is mandatory
• Manage day to day restaurant & salons operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented
• Proven experience as Head of Operations or equivalent position in a fast moving company
• Posses strong knowledge of beauty and F&B industry 's legal rules and guidelines
• In depth knowledge of diverse business functions and principles (beauty lifestyle especially salon, logistics, supply chain, customer service, etc)
• Working knowledge of data analysis and performance / operation metrics

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Responsibilities

• Ensure all food and other items are stored properly at appropriate temperatures
• Handling multiple food orders at one time
• Assisting other cooks in preparing food or helping other team members when needed
• Help to prepare food before the arrival of the guests for special arrangement/ reservation
• Operates various kitchen appliances such as blender, oven, grill or stand mixer
• Cleans food preparation areas and maintains the cleanliness of the kitchen
• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.
• Utensils to be sanitized at the end of the shift
• Cleans up after business hours

Qualifications & Requirements

• Food Hygiene Certification
• At least 6 months work experience
• Strong organizational skills
• Good communication skills and Service Oriented

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Chinese Zi Char
A Mini Restaurant situated at Recess Time - 152 Ubi Ave 4 #01-01. It is about 8 mins walk from Ubi MRT. We are looking for an experienced and qualified Zi Char Chef to organize the kitchen’s activities.

Roles & Responsibilities

• Prepare all specified ingredients and sauces before the start of operation
• Train & develop kitchen staff in the preparation of all meals to highest quality standards
• Arrange and prepare staff meals
• Manage quality and level of kitchen inventory as well as products delivered from suppliers
• Understand food cost models and how these impact the profitability of the restaurants
• Maintain a sanitary environment at the kitchen area
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Check the freshness of food and ingredients.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Develop recipes and determine how to present dishes.
• Plan menus and ensure the quality of meals.
• Creation of new dishes at appropriate time

Job Requirements

• At least 2 years of relevant experience in Chinese cuisine
• Possess basic food hygiene certificate
• Good physical condition and endurance
• Hands-on execution, able to meet deadline and work under pressure.
• Independent and Team player
• Able to work under minimum supervision.

Your talent is welcome!

We are looking for a positive and engaging individual to join our canteen operations team at an International School campus. As the Canteen Ops Supervisor, you will lead the activities in our front-of-house dining area, serving counters and workstations.

You will need to be ready to roll up your sleeves and assist your team with tasks, whether it’s helping with cleaning, cashering, stocking up or covering for a colleague. No task is too small or too messy for you.

We value a hands-on approach and believe in supporting one another. You will work closely with colleagues of all ages, from young staff to senior members, fostering a positive and inclusive work environment where everyone feels respected and valued.

A typical day at work:

1. Start and end your shift by ensuring the cleanliness and organised workstations
2. Assign daily tasks and secondary duties to staff
3. Follow up with the Head Chef on food presentation and pricing
4. Verify that all meals and beverage items matches the pre-ordered lists
5. Maintain and replenish inventories at service stations
6. Uphold service standards and address feedback
7. Ensure staff comply with personal hygiene, food safety and work safely principles
8. Check the weekly staff schedule to ensure adequate manpower for smooth, efficient day-to-day operations
9. Handle basic employee HR matters, including orienting new hires, processing leave requests and managing the time-in and out system. Address minor concerns and issues at the outlet level

Functional / Technical Experience

• Previous experiences in events/ catering/ cafeteria
• Food Safety and Hygiene and Basic Food Allergens
• Resourceful and able to work independently
• Time management
• Interpersonal skills; communicates easily/ openly with integrity
• Multicultural awareness and able to work and thrive within a culturally diverse environment

Qualifications

• WSQ Food Safety and Hygiene-1
• Minimum 1 year experience in a similar capacity an advantage
• Minimum Professional Certificate, NITEC in Hospitality
• Additional improvement programmes in Food & Beverage an advantage
• Proficient with Google Workspace apps/tools and the Mac

Benefits

1) 5-Day Work Week

2) Extra paid weekend work is available based on business needs

3) Staff meals and beverages are provided when on duty

4) Growth + development opportunities and career advancement

5) Medical Coverage

At Victus, we are authentic, ambitious, passionate and caring.

• Provide personalized assistance to meet the needs and preferences of clients such as making Travel reservations, booking appointments, arranging transportation, and coordinating special requests.

• Manage the end-to-end global mobility process, including expatriate assignments, international relocations, cross-border transfers, visa and work permit processing, housing assistance and support throughout the assignment's lifecycle.

• Serve as the primary point of contact for clients, answering inquiries, providing information, and offering recommendations for local attractions, restaurants, and services.

• Manage relationship with internal stakeholder and external vendors including relocation management companies, tax consultants, immigration lawyers, and other service providers.

• Provide support to ECS Manager including assignment planning, cost projections, and ensure smooth project delivery.

• Proactively identify opportunities to enhance the client experience and contribute to the continuous improvement of the services.

• Stay updated on industry trends, regulatory changes, and best practices to provide clients with up-to-date information and recommendations.

Requirements:

• At least 5 years of relevant experience, preferably in hotel management, restaurant management, logistics, education, airport, or tourism industry.
• Previous experience in a customer service or concierge role, global mobility management.
• Immediate starter is a plus

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: [email protected]

EA License No.: 13C6305

Reg. No.: R2093254

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Leadership and Team Management:

• Lead, motivate, and manage a diverse team of guest services professionals across various locations within the APAC region.
• Implement a training plan to ensure the team is equipped with the latest hospitality standards and practices.
• Promote and ensure inclusivity within the team, encouraging diverse perspectives and creating a supportive atmosphere for all employees.
• Implement communication strategy with the team, clients, and relevant stakeholders across all the sites.

Operations:

• Oversee all front desk, hospitality, room reservations and switchboard activities, ensuring efficient and exceptional service.
• Develop and implement standard operating procedures (SOPs) for front desk, hospitality, room reservations.
• Ensure a high standard of guest satisfaction by anticipating the guests needs.
• Collect and analyze guest feedback to continuously improve service quality.
• Implement initiatives to constantly improve the overall guest experience.

Contract Management:

• Monitor and manage budgets related to guest services operations.
• Complete period end finance process.
• Prepare regular reports on operational performance and guest satisfaction metrics.
• Ensure compliance with all health, safety, and regulatory requirements.
• Manage regular meeting cadence and presentations with the clients.
• Ensure SLA/KPIs are adhered to at all times and achieved to the highest possible level.
• Ensure full team adheres to both of client and Compass policies.
• Manage vendor relationships to ensure the highest quality of services.

Strategic Planning:

• Develop and implement strategic plans to enhance guest services across the regions.
• Identify opportunities for service improvements and cost efficiencies.
• Seek opportunities to develop the contract where possible.
• Stay updated on industry trends and best practices to keep the organization competitive.

Requirements:

• Min Diploma/ Degree in Marketing, Business Administration or relevant.
• At least 6 years experience in Operations/ F&B experience/ Hospitality.
• Strong leadership and team management skills.
• Passion for service excellence.
• Strong problem-solving skills and attention to detail.
• Ability to develop strategy and innovation.
• Financial awareness.
• Impeccable personal presentation
• Excellent communication and interpersonal skills.
• Must be well organised and able to manage multiple tasks.

Job Descriptions

• Prepare the daily mis-en-place and food production in pastry section
• Follows proper handling and right temperature of all food products
• Assist Pastry Chef to decorate pastries and desserts and ensures the food presentation will be beautiful and exciting
• Ensure excellent quality throughout dessert offerings
• Coordinate with our kitchen staff to ensure proper cooking, considering special requests and food allergies
• Maintain hygiene principles in all cooking areas and clean your space at the end of the shift
• Regularly taking inventory of food supplies and other products.
• Perform other duties and responsibilities as assigned

Job Requirements

• Minimum 2-3 years of kitchen experience, previous experience in a fine dining restaurant
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working hours

• 12:00- 3:00 PM and 6:00 PM- 1:00 AM (transport provided at night)
• Working Days: 5 days/week

Position: Cook / Chef

Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day

Working Location: Islandwide

Salary: $2800-$3000

Job Description:

• Maintain and oversee food quality of ready to eat food and ingredients.
• Prepare orders in a timely and orderly manner.
• Setup and preparation of ingredients for your station
• Maintain a clean and safe kitchen
• Any ad hoc task assigned
• Stir fry rice and noodle dishes

Interested applicants may choose to apply / Contact me your updated resume for our consultant to find you a suitable oppurtunities

Contact Number : +65 90839650

LIM JUN SHENG Reg No: R22104301

The Supreme HR Advisory Pte Ltd EA No: 14c7279

Senior Pastry Chef

• Working locations: Pandan Loop
• Working Hours: 6 days, 44 hours excluding break time

Responsibilities:

• Supervise, prepare and bake artisan breads, sweet and savoury bakes and pastries for service.
• Supervise food preparation to ensure consistent food quality before service / dispatch.
• Ensure good practices for food storage in accordance with food safety standards.
• Comply with workplace safety & health system and F&B hygiene policies and procedures.
• Perform production site and equipment maintenance.
• Manages expense control, food cost, wastage, and quality control in accordance to the agreed targets.
• Maintain and administer receiving procedures for inventories.
• Review processes to improve food & process quality, productivity, and operation.
• Conduct orientation and training of team members.
• Assist in team staffing.
• Any other duties as assigned.

Requirements:

• At least 5 years working experience in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Willing to work on rotating shifts, weekends and public holidays.

Interested applicants may choose to apply / Contact me your updated resume for our consultant to find you a suitable oppurtunities

Contact Number : +65 90839650

LIM JUN SHENG Reg No: R22104301

The Supreme HR Advisory Pte Ltd EA No: 14c7279

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Quality Assurance Executive

Monday - Friday 9am to 6pm, 9am to 1pm on Sat (Alternate)

Office Location: Chin Bee Crescent, (Boon Lay)

Basic: $2500 to $3000 depending on the experience

Requirement

• Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma / Degree, Food & Beverage Services Management, Food Technology/Nutrition/Dietetics or equivalent.
• At least 1 year(s) of working experience in the related field is required
• Relevant experience in Food & Beverage industry is an advantage.

Production and Supply Chain Support

• Conduct routine and daily checks on food safety, hygiene, quality, process and general guidelines of Halal requirements in production, supply chain and logistics
• Prepare and maintain food safety, hygiene, quality and process
• Perform daily periodic site walk of whole facility
• Conduct retention samples checks
• Coordinate with microbiological laboratory for sample collection and lab reports.
• Follow-up with Procurement on investigation and corrective actions on raw material complaint / customer feedback.

Regulatory Support

• Assist in internal audit.
• Support external customer and regulatory audits i.e. FSSC 22000, 3rd party supplier assessment.

Import and Export Management

• Prepare and liaise with warehouse team on export procedures e.g. placement of temperature data logger device.

Vendor Management

• Perform basic troubleshoot and liaise with external vendors for routine servicing and issue follow up e.g. pest control, cleaning chemicals, weighing scale, metal detector, microbiological laboratory.

Customer Management

• Provide support to customers’ request e.g. questionnaire, product specification, shelf-life lab test reports.
• Assist in investigation and follow up with investigation report.

Training

• Preparation of training materials e.g. attendance sheet, assessment.
• Coordination with HODs on training schedule.
• Conduct training

Ad-hoc Duties

• Any other duties assigned by QA manager.

Interested personnel kindly contact WhatsApp: https://wa.me/6582281721 (Marcus)

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

QA Assistant

Monday - Friday 9am to 6pm, Alternate Sat 9am to 1pm

Office Location: Chin Bee Crescent (Boon Lay)

Basic: $2500 to $3000

Requirement

• Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma / Degree, Food & Beverage Services Management, Food Technology/Nutrition/Dietetics or equivalent.
• At least 1 year(s) of working experience in the related field is required
• Relevant experience in Food & Beverage industry is an advantage.

Production and Supply Chain Support

• Conduct routine and daily checks on food safety, hygiene, quality, process and general guidelines of Halal requirements in production, supply chain and logistics
• Prepare and maintain food safety, hygiene, quality and process
• Perform daily periodic site walk of whole facility
• Conduct retention samples checks
• Coordinate with microbiological laboratory for sample collection and lab reports.
• Follow-up with Procurement on investigation and corrective actions on raw material complaint / customer feedback.

Regulatory Support

• Assist in internal audit.
• Support external customer and regulatory audits i.e. FSSC 22000, 3rd party supplier assessment.

Import and Export Management

• Prepare and liaise with warehouse team on export procedures e.g. placement of temperature data logger device.

Vendor Management

• Perform basic troubleshoot and liaise with external vendors for routine servicing and issue follow up e.g. pest control, cleaning chemicals, weighing scale, metal detector, microbiological laboratory.

Customer Management

• Provide support to customers’ request e.g. questionnaire, product specification, shelf-life lab test reports.
• Assist in investigation and follow up with investigation report.

Training

• Preparation of training materials e.g. attendance sheet, assessment.
• Coordination with HODs on training schedule.
• Conduct training

Ad-hoc Duties

• Any other duties assigned by QA manager.

Interested personnel kindly contact WhatsApp: https://wa.me/6582281721 (Marcus)

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Description

• Posting of outlet sales
• Reconcile POS reports to sales collection
• Compile GTO submission
• Posting of AP invoices and credit notes.
• Preparation of payment.
• Process petty cash claims.
• Any ad hoc duties as assigned.

Requirement:

• Data entry skills
• Experience in F&B industry
• Able to cope with tight deadlines
• Experience in Excel and Xero preferred

Our client is a global MNC, one of the leaders in the F&B industry. Due to business needs, they are now recruiting a Finance Manager to be part of their Finance Team for ongoing transformation projects. They are located in the Central - easily accessible.

Duties of Finance Manager:

• Leading the financial strategy of the company.
• Manage and oversee the daily operations of the finance department.
• Developing financial business plans, revenue models, and forecasts, and ensuring the company's performance aligns with its long-term growth strategy.
• Overseeing budgeting, cost management, and all Finance & Accounting functions.
• Ensuring compliance with relevant regulations.
• Advising executive management on financial implications.
• Maintaining relationships with financial institutions.
• All other ad hoc duties as assigned.

Requirements:

• Min Diploma in Accounting and any other related field
• Leadership skills

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Recruitpedia Pte. Ltd.

EA License No: 19C9682

EA Personnel No: R23115674 (Chong Jia Jia)

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Assisting other cooks to ensure that food orders are completed in a timely manner.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Job Descriptions

• Assist in the preparation and cooking of various dishes.
• Maintain a clean and organized kitchen workspace.
• Follow food safety and sanitation guidelines.
• Work closely with the kitchen team to ensure timely service.
• Support senior chefs in daily kitchen operations.

Job Requirements

• We are seeking a dedicated and passionate Commis Cook to join our team at Filo Bistro. The ideal candidate should have 1 to 3 years of experience, preferably in a Western kitchen setting.

Benefits

• Meal and uniforms provided
• 10 days annual leave
• Additional leave in line with MOM's regulations

Working hours

• 5 days work week
• 10 hours daily, including 1-hour meal time
• 2 shifts available: Morning (9am - 7pm) and Afternoon (12pm - 10pm)

Job Descriptions

• Washes, stacks, sorts, and stores dishes, glassware, utensils, and cookware.
• Maintains a clean kitchen and keeps dish area organized and free of clutter.
• Sets up dish stations, including dishwashing machines and sinks.
• Maintains clean, dry floors throughout the shift.
• Cleans and sanitizes storage areas, including freezers and refrigerators.
• Assists in storing food deliveries.
• Monitors trash cans throughout shift, making sure to removes full trashcans and boxes as needed and at the end of each shift.
• Maintains the cleanliness of dry storage areas and the organization of storage shelves.
• Assists in food prep and any other duties set forth or requested by the chef and other managers as needed.
• Follows sanitation and cleaning procedures.
• Ensures that dishwashers are in working order and reports problems as they arise.
• Assists with closing, including aiding in the sanitation of cooking and food preparation stations.

Job Requirements

• No requirement

Benefits

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

Working hours

• 6 days work week 7hrs20min/day (Split shift)

Job Descriptions

• Manage a specific kitchen section efficiently
• Contribute to menu development and improvement
• Handle ingredient quality control and inventory
• Maintain food safety and hygiene standards
• Train and mentor junior staff
• Ensure proper equipment use and maintenance
• Assist in cost management and waste reduction
• Deliver high-quality dishes consistently, even during peak hours
• Accommodate special dietary requests
• Stay updated on culinary trends and techniques
• Contribute to a positive team atmosphere

Job Requirements

• Min 2 - 3 years in western kitchen

Benefits

• Meal and uniforms provided
• 10 days annual leave
• Additional leave in line with MOM's regulations

Working hours

• 5.5 days work week
• 10 hours daily, including 1-hour meal time
• 2 shifts available: Morning (9am - 7pm) and Afternoon (12pm - 10pm)

Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day

Working Location: Islandwide

Salary: $2800-$3000

Job Scope
-stir fry rice and noodle dishes

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.