Total 3,914 Senior Executive level F&B / Tourism / Hospitality job vacancies

Location = Tuas West - (Walkable from Tuas Link MRT)

Highlights:

• Reporting to the Sales Manager
• Deliver sales volume to meet targeted sales growth.
• Build and develop a solid relationship between major key accounts and company
• FMCG Industry.
• Basic + Comm + VB + Fixed allowance + mileage claim, parking and ERP claims on reimbursement (with car)

Job Responsibilities:

• To coordinate sales activities and promotions with internal stakeholders as well as the customers with respect to their needs, concerns and schedules.
• Building trust and long-term relationships with clients/customers
• Work alongside with the sales team to achieve sales targets and set goals.
• Required to plan and think strategically to achieve sales budgets.
• To keep abreast of the competition and the market’s changing landscape.
• Good analytical and communication skills to communicate effectively to the team.
• Work with internal teams to make business plans for growth of Key accounts.
• Anticipate key account changes and improvements.
• Work with internal team to ensure customers’ orders are fulfilled.
• Identify trends and develop plans to outperform the competition.

Requirements:

• Preferred qualification : No specific qualification required.
• Relevant experience is required – at least 1-2 years of sales experience in FMCG / Food products.
• Percentage between hunting and maintaining of customers – 60% hunting; 40% maintaining
• Domestic market only, not responsible for oversea market

HOW TO APPLY:

Interested applicants, please click on “Apply Now”.

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: Chris Poh Tze Zheng

EA Personnel Reg No: R24120101

Job Description

• Industry/ Organization Type: Food Manufacturing
• Position Title: R&D Executive
• Working Location: Woodlands (Nearest MRT: Admiralty)
• Working Hours: Monday to Friday, 8.30 am – 5.30 pm
• Salary Package: Up to $3,500 + AWS + Bonus
• Duration: Permanent

Key Responsibilities

• Support R&D department in developing and applying raw materials.
• Source new materials for product development from Purchasing Dept.
• Perform quality checks on finished products and incoming materials.
• Maintain lab cleanliness and Pilot Plan organization.
• Assist in maintaining Food Safety Management system and documentation.
• Generate innovative raw material ideas and recipes.
• Modify and enhance existing raw materials.
• Design processes for scaling up from lab to production.
• Record experiments, formulations, and results; generate reports.
• Handle ad hoc tasks assigned by superiors.

APPLY NOW!!!

• At least a Diploma in Food Science, or related discipline.
• Minimum 1 year of related working experience in food manufacturing.
• Candidates must possess experience with machinery such as extruders and spray dryers.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65601 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

Role:

Sales Executive - Hotel (FMCG Frozen Food Sales / Up to $4500 ++）

Interested applicants can send your resume to [email protected] and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

• Singapore Based (Boon Lay)
• Mon-Fri 9am – 6pm, Alternate Sat 9am to 1pm
• Basic $4000 to $4500 + quarterly incentive + car allowance $700 / transport allowance claim $500 + Mobile allowance $80
• At least diploma + Proven experience in FMCG food sales or a related field.
• Career Progression Opportunities

The Sales Executive would be responsible for driving sales and revenue growth for assigned channels.

Your primary focus will be on building and maintaining strong relationships with customers, identifying new business opportunities, and achieving sales targets. You will play a crucial role in understanding market trends, promoting the brand, and ensuring customer satisfaction.

This role is part of the member team in living the company culture of member involvement, ownership, and teamwork at company.

Responsibilities:

Achievement of Sales and margin

• Develop and implement effective sales strategies to achieve and exceed sales targets.
• Identify and pursue new business opportunities within the assigned territory or market segment.
• Build and maintain strong relationships with new and existing clients, addressing their needs, and ensuring customer satisfaction.
• Conduct market research to stay informed about industry trends, competitor activities, and consumer preferences.

Customer Relationship Management:

• Cultivate and maintain long-term relationships with key accounts and customers
• Address customer inquiries and concerns promptly and professionally.
• Collaborate with internal teams, such as marketing and logistics, to ensure smooth order processing and delivery.
• Ensure prompt payment collection

Sales Reporting

• Prepare regular sales reports, including sales forecasts, pipeline updates, and market intelligence.
• Present findings and recommendations to management to drive informed decision-making.

Collaborate with the marketing team to develop and implement marketing campaigns that align with sales objectives.

Represent company professionally with customers and vendors while conducting business according to the values of a world class organization.

✅ Wee Yuan Huan
✅ Reg No: R21100383
✅ The Supreme HR Advisory Pte Ltd
✅ EA No: 14C7279

• Oversee the planning, organization, direction, and supervision of all production activities to achieve timely delivery and maintain quality standards.
• Achieve maximum efficiency in utilizing manpower, machinery, and materials.

Requirements:

• Degree in Food Technology or equivalent
• At least 2 years of experience in food/beverage manufacturing environment.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R22111604

Job Description & Requirements

Responsibilities:

• Engage in proactive customer service, ensuring information is accessible and responsive to client needs.
• Persistently pursue sales goals, overcoming challenges and adapting to market fluctuations.
• Demonstrate products/services, tailoring presentations to client requirements and management directives.
• Coordinate and manage appointments, meetings, and follow-up communications with customers.
• Conduct in-depth product research and share knowledge with team members, enhancing collective expertise.
• Develop strategies to penetrate new market segments, analyzing customer profiles and needs.
• Formulate customer retention plans, leveraging warranties or guarantees where applicable.
• Analyze target market and competition, crafting strategic engagement plans.
• Train sales team members, sharing best practices in sales techniques and product knowledge.
• Ensure team sales quotas are met within set timeframes, exhibiting superior time management.

Requirements:

• Excellent communication skills, both written and verbal.
• Proficiency in mathematics and understanding of basic financial principles.
• Deep product knowledge and creative approach to sales and marketing.
• Demonstrated experience in a similar role.
• Basic computer literacy, including Microsoft Office suite.
• Ability to analyze target markets and conduct competitive research.
• Persistent and flexible approach to challenges.
• Preferred: Experience with database management and familiarity with accounting or business software.

The Gentle Group Pte Ltd is a Singapore company which develops and manufactures natural, ready-to- eat puréed moulded food (under the brand of GentleFoods, a registered trademark) that are tasty and easy to swallow. Our company distributes and related health food products as part of sales channel

in Asia. These are especially designed with adequate nutrition, appropriate texture for these patients.

Our goal is to translate technology into innovative foods that improves people’s health and quality of life. We believe that “Food You Enjoyed Must Always Remain The Food That You Enjoy!” and to “Give back what Life has took out”.

We are looking for a Senior Food Technologist/Scientist person to work within the R&D team to develop new food products for the company. The technologist focuses on refining recipe formulations for mass production which include extending the shelf life of foods, calculating recipe proportions, and recommending substitute ingredients to improve the taste, texture and colour profile of our company’s texture modified foods and other nutritious range of selection.

Responsibilities

1) Manage execution of plans for development of new products to meet agreed deadlines and product development requirement. Focusing area of 1. dysphagia soft meals – ingredients to soften meals for Level 6 and 7. 2. Protein powder and ingredients to enhance nutritional for dysohagia products without compromising taste and texture. 3. Ensure quality control of IDDSI framework and process is

set-up.

2) Leads and initiates the development of food products and processes as driven by business needs for the organization.

3) Oversees new product development throughout its lifecycle from conception to manufacturing

implementation, including the sensory evaluations of food products and definition of manufacturing formulation and process control parameters.Manage scale-up of new recipes from laboratory scale to production scale

4) Manage cost of production in line with various stakeholders

5) Review and validate recipes to ensure compliance to government food regulations for all markets

6) Ensure the adherence of new and existing products to gross profits as set by the Company.

7) Document all the R&D development, processes and recipes developed. Come up with new ideas in products and packaging. Good to have prior knowledge of shelf stable products and instant powdered beverages.

Requirements

1) Active participation in planning process, new development of products and understanding the

market segment of the business. Works well independently and in a team.

2) Self-starter, results oriented, and able to multi-task. Must be forward-thinking and be able to lead

and contribute to scientific/technical discussion. Strong decision making and problem-solving skills.

Understand and execute novel/advanced techniques.

3) Innovative product development and marketing and social media skills to be learned.

4) Degree (minimum requirement), experience in food and drinks product development to market.

5) Able to work on Saturday (once a month, 10am-1pm), working hours 9am-6pm (Monday to Friday).

DZUI DZUI is an up-and-coming exciting new restaurant managed by renowned stakeholders in Singapore’s food and beverage industry with hands on culinary experience. With more than 30years of experience in lifestyle consultancy and various styles of F&B cuisines, Dzui Dzui aims to bring a breath of fresh air into Singapore’s culinary scene by harmonizing a fusion of “East meets West” to entice the palate of our local gastronomes. The stakeholders also ensures that their outlets are involved in social and community initiatives in Singapore and around the region throughout the years, constantly giving back to the society.

In this exciting pre-opening phase, we are looking for an experienced Chef who can step up to the plate of being our Executive Chef to spearhead operations;

Roles & Responsibilities;

· Setting up new structure for day-to-day kitchen operation

· Design menus that enhance customers’ culinary experience, implement, and maintain menus. Your menus will set the tone for the restaurant.

· Ensures food meets quality and safety standards

· Identify and introduce new culinary techniques to the team

· Planning and directing culinary programs such as corporate meetings, conferences, banquets, receptions.

· Sourcing for suppliers and ensuring consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

· Providing expert advice for kitchen layout and maintenance schedule

· Maintain adequate pantry inventory and track expenses

· Recruit and manage kitchen staff

· Demonstrate exemplary customer service

· Perform ad-hoc duties as requested by the Management

Requirements

· At least 5 years of working experience in a leading Chef role

· Minimum Bachelor’s degree in any fields. Business Management or Culinary related Degree will be a plus

· Specialized cuisine certificates a plus

· Knowledge of MS office to generate inventory reports and propose culinary projects to stakeholders

· Advanced culinary skills including food preparation, flavor pairings, and other cooking techniques

· Obtained Food hygiene certificate

· Strong organizational skills

· Excellent leadership skills

· Knowledge in menu planning and food costing

· Able to work under pressure in a fast paced, dynamic and challenging work environment

· Willing to work on weekends and shift rotation

The 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

Cook 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

Cook 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

Job Description & Requirements

Primary Responsibilities

• Prepares and issues invoices and credit notes
• Prepare monthly statement of accounts for customers
• Weekly update and follow-up of wholesale collections with sales team and departmental stores for concessionaire sales.
• Processing and verifying of all sales receipts.
• Prepare & post ecommerce sales & receipt.
• Filing.
• Any other duties as assigned by your direct report

Requirements:

• LCCI /Diploma in Accountancy or its equivalent
• Preferably 1- 2 years of relevant working experience
• Prior experience in the retail industry will be an added advantage

The successful candidate will have a proven track record with demonstrated skill in the following areas:

• Well organized and structured thought process
• Meticulous with attention to details
• Proficiency in Microsoft Excel and comfortable with systems
• Able to multitask and work under pressure
• Speed and accuracy in terms of work quality
• Strong problem-solving & analytical skills
• Ability to multitask and work in a fast paced envirionment

Salary: up to $5000

Working Days & Hours: Mon-Fri Office Hours

Location: Tuas Link

Job Description:

QA Operation - Product and Processes

• Be responsible for daily operations of the online QC support of UM Plant.
• Promptly address customer feedback or complaint to prevent recurrence.
• Manage QC lab tech scheduling and plan work force utilization to ensure efficient use of resources
• Track and assist department in achieving KPIs
• Ensure that products are effectively inspected/tested, and that product/process quality data conformed with specifications
• Ensure continuous compliance to Good Manufacturing Procedures
• Monitor and analyze process / product outputs, identify systemic problem / opportunity areas, provide data to the divisional team(s), and work with team members to drive process improvement project towards zero-defect quality performance.
• Resolve process related to quality issues, ensure corrective action plans are initiated and monitored
• Manage efficiency and safety in the laboratory.
• Ensure timely review batch records and release of finished products upon completion of testing and inspection.
• Lead to review effectiveness of corrective & preventive actions (CAPA) system.

Lab Operation

• Supervise QC laboratory operations.
• Coordinate with other departments and conduct investigations as an area expert for appropriate discrepancies.
• Assist in developing departmental strategic staffing plans and justifications for headcount and capital equipment requests.
• Promotes laboratory safety working culture. Review opportunity to achieve zero incident.

Quality Systems

• Perform as SAP Superuser for Quality function.
• Manage QA System sustainability.
• Lead to attain food safety management system certification, ie. ISO22K.
• Lead to plan and organize regular audits to the production and quality operations for compliance as well as to co-ordinate and document corrective action programs
• Lead to review Change Management, Audit management and CAPA Management are effective.
• Miscellaneous Duties (Improvement)
• Manage other Quality related projects as and when required.
• Any other work-related duties as assigned.

Job Requirements: Min Degree in Food Technology or similar w min 5 yrs of relevant QA/QC experience in food manufacturing industry

Interested candidates, please submit your resume to: [email protected]

Ally Audrey Lok Xin Woon

Recruit Express Pte Ltd (Healthcare & Lifescience)

Company EA Licence number : 99C4599

Personnel EA License: R21102307

[email protected]

• Responsible for POS back-end support for all group concepts.
• Create and edit food and beverage items on POS system console.
• Update menu pricing and newly required food and beverage menu items in the POS system periodically.
• Perform housekeeping duties on POS systems and maintain system data accuracy.
• Assist with the production and analysis of periodic ad-hoc control and business reports
• Administer and liase with internal and external stakeholders with matters comprising asset maintenance, IT systems i.e. wordpress, M&E
• Organise and manage manpower deployment

JOB SCOPE

• Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Complies and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
• Maintain a high standard of cleanliness and sanitation in and around all pastry work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
• Ensure safe and proper use of equipment at all times and to instruct this to all pastry colleagues.
• Report to pastry management any maintenance defects using the correct and proper procedures.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Chef de Cuisine providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Attend all Sous chef meetings and pass on information to pastry colleagues.
• Ensures a cooperative and professional rapport is maintained with all external controls. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, culinary and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
• Ensure that you report to work on time as per pastry department schedules. Report any sickness or absence from work using the correct procedures.

JOB REQUIREMENTS

• Vocational School or above.
• Culinary Diploma or Certificate.
• 5 years supervision position experience in a 4-5 star hotel or quality restaurant.
• Must have strong culinary experience (international preferred) proven organizational skills.
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Able to instill safety and sanitation habits.
• Willing and able to work shift work.
• Have a well-groomed, professional appearance.
• People & customer oriented, motivator & self-starter.
• Team builder, displays initiative & creativity.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

• Provide excellent customer service and support to customers
• Develop and create menus and dishes based on customer requirements.
• Prepare quotations and proposals for customers.

Requirements:

• GCE ‘O’ Level and above
• At least 1 year of relevant work experience in food industry
• Excellent communication and interpersonal skills.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

Main Responsibilities

• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with stall tenants.
• Monitor sales and provide monthly sales, P&L reports
• Handle paperwork related to licensing, permits, and other regulatory requirements.
• Direct and manage retail stalls according to company SOPs and regulatory requirements
• Manage external service providers
• Tech Savvy, hands-on with good problem-solving skills relating to coffeeshop/food court operations and customer issues
• Work closely with the cross functional departments to ensure business continuity
• Point of contact between outlet and HQ
• Train Outlet staff on Point-of-Sales (POS)
• Manage equipment maintenance
• Ensure the smooth operations of the outlet
• Ad-hoc deliveries of goods/forms to outlets
• Other work scope as required by business needs

Requirements

• SG/PR Only
• Nitec or above
• 1 year or more experience with similar roles before is advantageous.
• Possess a valid class 3 Singapore driving licence to drive company van
• Excellent interpersonal and communication skills.
• Ability to communicate in Mandarin as internal communications are with Chinese Stakeholders
• Organized and detail oriented.
• Proficient in Microsoft Office (Words, Excel and Power Point); added bonus on knowledge with POS system.

We regret to inform that only shortlisted applicants will be notified.

Job duties & Responsibilities:

• Opening & closing of the restaurant
• Take and schedule reservations.
• Greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the Restaurant Manager about the guest’s preferences.
• Staying attentive to the needs of guests in the dining area
• Serving of food & beverages to the guests
• Ensuring the food & beverage order is made correctly and looks presentable for guests.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Following food & hygiene standards with regards to the handling of food & beverages
• Performing duties like delivering racks of cups to the service station, rolling silverware, pre-bussing tables, wiping tables and removing debris and more
• Perform billing and cashiering duties when required.
• Cleaning and washing of bar & kitchen equipment and utensil.
• Other job duties that may be delegated from time to time etc.

Job Requirements:

• Ability to communicate in English, good communication skills and interpersonal skills
• High initiative and energetic personality
• Possess good working attitude with a passion for service and strong team player
• Ability to work in a fast-paced environment
• Knowledge of food safety and sanitation procedures

Manage and teach his/her subordinates to achieve good recipes, well maintain food hygiene.

Manage and teach his/her subordinates to achieve good recipes, well maintain food hygiene.

Manage and teach his/her subordinates to achieve good recipes, well maintain food hygiene.

• Achieve sales and business target
• Conduct cold calling and on-site market visits for sales opportunity
• Generate new leads and build new accounts in target segment/industry
• Follow up, negotiate and close sales with customers
• Handle customers' enquiries and complaints via phone and email
• Prepare sales report

The 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

Cook 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

Cook 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

The 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

Cook 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

Cook 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

The 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

Cook 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

Cook 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

SUMMARY

The Senior / Accounts Executive verifies the daily revenue of the Hotels. He/she is a member of the accounting staff and works under the supervision of the Finance Manager/Accounts Manager. He/she must ascertain that all daily income that should be received by the Hotels is actually recorded and he/she will complete the various reports reflecting the Hotels’ income. In doing so, he/she will audit the work of the Night Auditor, Front Office staff and F&B staff, which affect the Hotels’ income.

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

• Audit daily revenue from folios and vouchers given by The Night Auditor, Front Office staff and F&B staff. This consists of balancing the total checks, vouchers and total posting against the posting journals.
• Check the accuracy of data transfer from Opera and Infrasys to Sun System
• Prepare the daily revenue report.
• Undertake the regular administrative and accounting controls.
• Compile void checks and Officer Check/Entertainment Check summary
• Check the accuracy of incentive claims which are based on the Hotels’ revenue
• Witness Cash counts performed by the General Cashier
• Perform any other related duties as may be assigned by the Finance Manager/Accounts Manager

We are seeking a professional and experienced Chef de Rang / Service Executive to join our team. We are looking for someone with strong passion for hospitality, excellent customer service skills, and the ability to work effectively in a fast-paced environment. This position will play a key role in ensuring our guests have a memorable dining experience by providing top-notch service and maintaining high standards of presentation and cleanliness.

Job Description:

• Provide exceptional service to guests
• Set up and prepare tables for service, including polishing cutlery and glassware, arranging table settings, and ensuring cleanliness
• Take orders accurately and ensuring dishes are served in accordance to the standards
• Maintain in-depth knowledge of the menu, including specials, dietary restrictions, and provide recommendations to guests.
• Process payment accurately and professionally
• Maintain high level of standards of hygiene and cleanliness
• Assist in training junior level service team members

Requirements

• Ability to work and collaborate in a team
• Proven experience as a Chef de Rang / Service Executive in a high-end restaurant or hotel.
• Excellent customer service and communication skills.
• Strong attention to detail and organizational skills.
• Ability to work in a fast-paced environment and handle pressure.
• Professional appearance and demeanor

You may submit your application through mycareersfuture.

Job Descriptions

About Garibaldi Italian Restaurant & Bar: Garibaldi Italian Restaurant & Bar is a renowned, fine dining establishment that has been serving authentic Italian cuisine in Singapore since 2003. With a commitment to delivering an exceptional dining experience, we are seeking a dedicated and passionate Office-Based Reservation Agent / Guest Relations Executive to join our team.

The ideal candidate should have 1-3 years experience in a similar role and be able to:

• welcome guests at the restaurant entrance with great energy and mannerism following company SOP.
• able to slot in reservations on the table management system (Chope) from different channels (email, phone calls, sms, chats and walk in)
• able to keep customer records, reports and update them diligently

Job Requirements

• willing to learn new things more than bringing her / his own expertise.
• be organised, helpful and resourceful
• able to communicate well in English (spoken and written)
• team player

Benefits

• edical reimbursement annual up to $400, uniforms, staff meals, sales incentives at target (after probation 3 months).

Working hours

• 5.5 days work/ week Split Shift

Job Description:Position: Omakase Head Chef Location: Upscale Japanese restaurant or sushi bar

Responsibilities:

1. Menu Creation: Designing and crafting the omakase menu, which is typically a chef's choice tasting menu featuring the freshest and highest quality ingredients available. This involves creativity, a deep understanding of traditional Japanese cuisine, and the ability to innovate while respecting traditional techniques.
2. Ingredient Sourcing: Sourcing and procuring the finest and freshest ingredients, including seafood, vegetables, and seasonings. This may involve establishing relationships with local suppliers, visiting fish markets, and ensuring strict quality control standards are met.
3. Food Preparation: Overseeing the preparation and presentation of each dish on the omakase menu. This includes precise knife work, expert fish handling, and attention to plating aesthetics to ensure that each dish is visually stunning and delicious.
4. Staff Training: Training and mentoring kitchen staff in traditional Japanese cooking techniques, as well as the specific methods and standards required for preparing omakase dishes. This may involve leading by example, providing hands-on instruction, and conducting regular skill development sessions.
5. Quality Control: Maintaining high standards of quality and consistency in every aspect of the omakase dining experience, from food preparation to service. This involves conducting regular tastings, inspecting ingredients for freshness, and ensuring that each dish meets the chef's exacting standards.
6. Customer Interaction: Interacting with customers during their dining experience, explaining the omakase concept, describing each dish, and answering any questions they may have. This requires excellent communication skills, a passion for food, and the ability to create a memorable dining experience for guests.
7. Menu Innovation: Continuously refining and updating the omakase menu to reflect seasonal ingredients, culinary trends, and customer preferences. This may involve experimenting with new flavors, techniques, and presentations while staying true to the principles of Japanese cuisine.
8. Kitchen Management: Overseeing the day-to-day operations of the kitchen, including scheduling staff, managing inventory, and ensuring compliance with health and safety regulations. This requires strong leadership skills, organization, and the ability to handle pressure in a fast-paced environment.

• Provide excellent customer service and support to customers
• Develop and create menus and dishes based on customer requirements.
• Prepare quotations and proposals for customers.

Requirements:

• GCE ‘O’ Level and above
• At least 1 year of relevant work experience in food industry
• Excellent communication and interpersonal skills.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

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EA Licence: 19C9701

Registration: R24120303