• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,400 - $3,200 (Depends on Experience)
  
  Roles & Responsibilities
• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours or weekend if needed

Summary

• Salary: $2,500 - $2,900 (Depends on working experience).
• 16 seaters fine dining working environment
• Walking distance from Telok Ayer MRT station (Blue Line)
• Medical & Dental Benefits

Job Descriptions

• • Assist the Chef in specific sections as assigned
• • Conducting stock-take of ingredients
• • Preparing and ensuring the sufficiency of mise en place
• • Preparing food, stocks, and soups for a particular meal period
• • Ensuring that food is prepared to the highest standards within the recipe guidelines
• • Preparing station-specific food dishes
• • Ensuring that there is no cross-contamination of foods
• • Responsible for cleaning the kitchen after a service period

Job Requirements

• At least 1 year of relevant experience
• Candidates with a fine dining experience in Japanese Cuisine will be an added advantage.
• Keen for opportunities to learn to be multi-skilled and trained
• Possess Food Safety and Hygiene certification
• Able to work on evenings, weekends, and public holidays

Please click on APPLY button or send your resume directly to [email protected] or +65 8764 6672 with your availability date and expected salary.

**We regret to inform that only shortlisted candidates would be notified.**

Assisting Head chef in food preparation and production, maintaining high quality standards of all food products and dishes.

Involve in daily operation needs and duties such as inventory, ordering and receiving for the kitchen or food supplies throughout the day.

Maintain basic cleanliness and food hygiene standards.

Relevant experience in Japanese Cuisine will be an added advantage

Able to work night shift and split shift

Able to do OT on weekends and public holiday

Requirements

Minimum 5 years of relevant experience in F&B industry

Have good product knowledge on food items

Candidate must possess strict sense of hygiene and safety standards

Excellent organizational skills and communication skills

· Must be able to work night shift and split shift

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

• Singapore Based (Various location)
• 5 Day - 44hrs per week including weekend and PH
• Salary: $2,200 - $2,300 (Depends on Experience)
• Entry level is welcome.
• Career Progression Opportunities

Roles & Responsibilities

• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Acquire information about methods, procedures, and standards required to contribute to the smooth running of the Kitchen.
• From time to time, will be assigned to specific projects with performance objectives to stretch their potential further.
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management.

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Working Location:

1. CIMB Plaza, 30 Raffles Place
2. Fusionopolis 1 Fusionopolis Way
3. Pasir Panjang Road, Mapletree Business City

Work Timing:

1. 5 days, $ 1700
   Monday - Friday - Rotation Shifts: 7am - 2pm / 8am - 3pm / 9am - 4pm
2. 4 days, $ 1300
   Monday - Thursday - Rotation Shifts: 7am - 2pm / 8am - 3pm / 9am - 4pm
3. 2 days, $ 1300
   Saturday - Sunday - Rotation Shifts: 8am - 8pm / 10am - 10pm (For this, we will start from next year February and will be different address)

Responsibilities:

• Handle day-to-day operations according to SOP
• Provide friendly customer service
• Plating food for counter service
• Cooking and mixing rice
• Kitchen preparation work and mise en place
• Stock-taking
• Replenishing required ingredients
• Cleaning and washing all used service / kitchen tools, equipment and workstations
• Sweeping and mopping

Requirements:

• Training provided

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Our client is a pioneering company dedicated to developing plant-based foods, believing in the power of plants to enhance human health and promote environmental sustainability through innovative practices.

• Manage customer inquiries across phone, email, and other channels, ensuring timely and accurate responses.
• Process customer orders and maintain up-to-date data in customer portals for efficient order management.
• Support marketing activities, including promotions, events, and product launches.
• Track and resolve customer complaints, collaborating with relevant departments for quick solutions.

Requirements:

• Diploma and above
• At least 3 years of experience in Marketing Administration.
• Proficient in Microsoft Office Suite.

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: R21100996

New Asia Lion City Trading Co., Ltd., founded in 2023, is a subsidiary of Hainan Haiyan Food & Beverage Investment Co., Ltd. from China. Specializing in the food and beverage industry, the company operates restaurants that showcase Hainanese cuisine, including the iconic Hainanese chicken rice, alongside popular Singapore dishes and Peranakan flavors. It proudly owns "Yanjiang Hainan Cuisine," a distinguished Chinese heritage restaurant chain, and the well-known hotpot brand, "Shufengjiu Chengdu Hotpot." With a wealth of experience in restaurant management, New Asia Lion City is dedicated to introducing more exquisite dishes to Singapore, promoting authentic Chinese and Southeast Asian flavors, and delivering unforgettable dining experiences to its customers.

Job Description & Requirements

· Review the daily ingredient list and check inventory to ensure all items are available.

· Source and acquire any missing ingredients before the start of each day.

· Assist the head chef in preparing dishes according to established recipes.

· Monitor food budgets and ensure all purchases stay within financial guidelines.

· Organize and store food items safely and efficiently.

· Rotate frozen food items according to kitchen standards.

· Provide ingredients and utensils to the head chef during food preparation.

· Maintain cleanliness and orderliness of tables, counters, and work areas.

· Ensure kitchen equipment and utensils are clean and well-maintained.

· Operate kitchen equipment, including ovens and grills, for cooking tasks.

· Familiarize yourself with all recipes to effectively support the head chef in their absence.

· Present prepared dishes attractively to enhance visual appeal.

· Ensure appropriate portion sizes are served for each dish.

New Asia Lion City Trading Co., Ltd., founded in 2023, is a subsidiary of Hainan Haiyan Food & Beverage Investment Co., Ltd. from China. Specializing in the food and beverage industry, the company operates restaurants that showcase Hainanese cuisine, including the iconic Hainanese chicken rice, alongside popular Singapore dishes and Peranakan flavors. It proudly owns "Yanjiang Hainan Cuisine," a distinguished Chinese heritage restaurant chain, and the well-known hotpot brand, "Shufengjiu Chengdu Hotpot." With a wealth of experience in restaurant management, New Asia Lion City is dedicated to introducing more exquisite dishes to Singapore, promoting authentic Chinese and Southeast Asian flavors, and delivering unforgettable dining experiences to its customers.

Duties & Responsibilities

• Food Preparation Support:Follow head chefs’ directions for regular meal preparation and daily specials.
  Prepare and process ingredients, including meats, vegetables, and other essentials, ensuring availability of fresh ingredients daily.
  
• Ingredient Handling and Storage:Cut, slice, and puree vegetables and fruits, storing them properly to maintain freshness.
  Rotate and organize food items in cold storage, disposing of expired items.
  
• Assistance with Cooking:Sort, chop, and store food items necessary for cooking.
  Assist head chefs in preparing menu items according to standard recipes.
  Set ovens and cooking ranges to specified temperatures, monitor cooking times, and remove dishes when done.
  
• Presentation and Serving Preparation:Arrange food attractively on plates and platters for serving.
  Organize prepared dishes on trays, ensuring they’re ready for service.
  
• Kitchen Cleanliness and Sanitation:Maintain cleanliness and sanitation of all work areas, including countertops, kitchen floors, and cooking equipment.
  Regularly wash and dry dishes, flatware, and glasses, and dispose of trash appropriately.
  

Requirements:

• Previous experience in a kitchen or food preparation role is an advantage.
• Ability to follow instructions and work well under supervision.
• Basic knowledge of food safety and sanitation practices.
• Strong attention to detail and time-management skills.
• Ability to work in a fast-paced environment and handle multiple tasks.

New Asia Lion City Trading Co., Ltd., founded in 2023, is a subsidiary of Hainan Haiyan Food & Beverage Investment Co., Ltd. from China. Specializing in the food and beverage industry, the company operates restaurants that showcase Hainanese cuisine, including the iconic Hainanese chicken rice, alongside popular Singapore dishes and Peranakan flavors. It proudly owns "Yanjiang Hainan Cuisine," a distinguished Chinese heritage restaurant chain, and the well-known hotpot brand, "Shufengjiu Chengdu Hotpot." With a wealth of experience in restaurant management, New Asia Lion City is dedicated to introducing more exquisite dishes to Singapore, promoting authentic Chinese and Southeast Asian flavors, and delivering unforgettable dining experiences to its customers.

Job Description & Responsibilities

• Food Preparation and Cooking:Prepare and cook guest orders according to their specifications and preferences, ensuring quality in every dish.
  Carefully select and prepare high-quality ingredients, including chopping vegetables and meats as required.
  
• Safety and Sanitation:Implement and uphold food safety best practices, ensuring all kitchen staff adhere to safety and sanitation standards.
  Exercise caution in a fast-paced kitchen environment, managing sharp knives and hot surfaces responsibly.
  
• Kitchen Staff Coordination and Training:Assist in scheduling kitchen staff, delegate tasks effectively, and mentor team members to enhance their performance and productivity.
  
• Inventory and Ingredient Management:Assess inventory needs, maintain supply levels, and ensure all ingredients are fresh and readily available.
  
• Continuous Improvement and Trend Awareness:Stay updated on culinary trends and industry developments, incorporating new ideas to enhance the guest dining experience.
  
• Efficiency and Adaptability:Work efficiently during peak times, including weekends and evenings, and assist with cleaning or other tasks during busy periods or when there are staff shortages.
  Collaborate with the restaurant’s administrative team to support smooth kitchen operations.
  

Requirements:

• Previous experience as a Cook or Assistant Chef in a high-volume kitchen.
• Solid knowledge of food safety and sanitation practices.
• Strong knife skills and ability to prepare high-quality ingredients.
• Effective communication and leadership abilities, with the capacity to train and motivate kitchen staff.
• Flexibility to work weekends, evenings, and during peak hours as required.
• Willingness to stay updated on culinary trends and adopt new techniques.

• Position Title: Chef De Partie
• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,400 - $3,200 (Depends on Experience)

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

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 or split shift
. Must be able to work extra hours or weekend if needed

Position Title: Chef in Training (CIT)

• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,200 - $2,300

*Demi Chef Salary can up to $2,500

Roles & Responsibilities

• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Acquire information about methods, procedures, and standards required to contribute to the smooth running of the Kitchen.
• From time to time, will be assigned to specific projects with performance objectives to stretch their potential further.
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management.

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Job Description & Requirements

• To plan, organize, recruit, execute and control the functions of the housekeeping department.
• To be responsible for directing, supervising and co-coordinating the activities of housekeeping and ensuring the smooth operations which includes rooms, public areas, laundry, uniform/linen rooms and pool area.
• To maintain the highest standard of cleanliness, presentation and efficiency while achieving guest satisfaction. To supervise and co-ordinate the works of housekeeping contractors

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• To co-ordinate with the Human Resources department in the selection of housekeeping staff.
• To plan, recommend and develop on job training for housekeeping staff.
• To ensure staff thoroughly understands the house and departmental rules and regulations.
• To regularly evaluate staff performance and provide recommendations for transfers and promotions.
• To co-ordinate and communicate effectively with other departments as well as within the department.
• To keep all employees informed on significant aspects of the hotel, communicating with all levels of staff.
• To carry out daily inspection of the hotel in all areas and to ensure the housekeeping standards are maintained to the highest level.
• To develop standard procedures for routine tasks so as to enable employees to develop consistent work habits.
• To establish inventory records and control of cleaning supplies, chemicals, and guest supplies, Rooms and F & B linens.
• To conduct inventory of the Rooms and F&B linen together with the Finance department.
• To ensure that staff receive training for any new products or equipment introduced to Housekeeping
• To effectively schedule staff so as to maximize the manpower available.
• To establish Lost & Found procedures and ensure proper recording and safe keeping of such items.
• To establish and ensure a good system of administration and record keeping for housekeeping.
• To co-ordinate closely with the Engineering Department for any maintenance works to be carried out.
• To ensure that all equipment used by housekeeping is in good repair and is serviced regularly.
• To oversee the smooth operations in the Linen/Uniform Room and Laundry.
• To ensure that laundry services are of the highest quality for hotel guests, and staff uniforms.
• To provide a warm and conducive environment for the housekeeping department, so that morale is kept at a high level.
• To counsel, motivate and discipline staff as required.
• To ensure employees and self adhere to hotel grooming standards.
• To ensure that the floral arrangements are of good quality and aesthetically pleasing to the eyes, in all areas of the hotel.
• To ensure tailoring of uniforms are of highest quality.
• To comply with the hotel rules and regulations as well as the policies and procedures set by the hotel and management.
• To identify opportunities in Housekeeping and to take the necessary corrective action(s).
• To liaise with and co-ordinate the works of the housekeeping contractors.
• To attend meetings as required.
• To assist in the preparation of annual housekeeping budget.
• To be fully familiar with hotel Fire Safety and Security Procedures and to comply with such and ensure housekeeping staff are properly guided.
• To perform any other duties other than these above which are requested by the hotel management/direct supervisor.

• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,500 - $2,800 + OT

Roles & Responsibilities

• To display a hands-on approach at all times to unite staff and guide them to ensure compliance with all food and beverage promotions, Company SOP including POS operations and cash handling practices, statutory and regulatory requirements.
• To plan, guide advise and instruct team members (Service Crew & Captain) in the daily operational duties.
• To coach and ensure that the Captains and Service crew are able to carry out all their duties as stipulated in their job Descriptions.
• To ensure adequate and accurate placement of stock orders for operations use while being mindful of wastage and breakage.
• To handle all situational issues/problems with both boutique corporate and individual guests professionally.
• To conduct staff orientation & on-the-job Training (OJT) whenever required.
• To perform all POS and bar duties, opening or closing shift duties as a Shift-in-Charge (SIC) and ensure proper handover of shift such as store transaction keys, debrief on happenings, etc.
• To lead and manage-by-example in accordance with Company SOP, and rules and regulations for the following:Customer service
  Cashiering Duties
  Beverage preparation and bar duties
  Staff grooming
  Punctuality & attendance
  
• To take charge and be responsible for the overall boutique cleanliness and housekeeping.
• To conduct daily briefing and staff deployment.
• To lead and motivate the team (Service Crew & Captain) towards achieving their individual and boutiques shift sales and up-sell sales target as set by the Outlet Manager.
• To achieve a minimum score of 90% for the monthly BQC (Boutique Quality Checklist) appraisal (team effort).
• To attend weekly Managers Meeting in HQ when assigned.
• To stand in as Head-of-Boutique in the absence of an Asst. / Outlet Manager.
• Any other appropriate duties & responsibilities as assigned by Superior or Senior Management.

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $3,000 - $3,100
  
  Roles & Responsibilities
• To ensure the efficiency and smooth operations of the outlet; handle and resolve all operational issues and activities.
• To be responsible for the performance of all boutique; achieve the outlet daily sales and up-sell sales targets set by the Operations Manager.
• To constantly monitor the daily sales and assist the Outlet Manager/
• Senior Outlet Manager to come up with prompt corrective action plan(s) to increase sales in order to meet the budgeted targets should the sales fall below the budgeted amount, and to ensure that the plan(s) is properly executed in the boutique.
• To counsel, resolve conflict, handle grievance and take disciplinary action as and when deemed fit.
• To consistently give and receive feedback constructively.
• To motivate the team to work towards the Company vision.
• To inject ideas for making work processes more efficient.
• Communicate to all staff, including outlet kitchen staff, ensuring that appropriate instructions are channelled downwards including information that might be communicated by the Operations Manager, Area Manager, Senior Outlet Manager, Human Resources Department or Supervisory Board.
• To be responsible for the overall outlet cleanliness, safety, and housekeeping.
• To administer all paperwork effectively including proper filing and timely submission of daily/weekly/monthly reports.
• To hold daily line-up meetings with the team reviewing daily sales, corrective action plans, events, safety issues/concerns, and guest comments.
• Acquire information about methods, procedures, and standards required to contribute to the smooth running of the Business.
• From time to time, will be assigned to specific projects with performance objectives to stretch their potential further.
• Any other appropriate duties and responsibilities as assigned by Superior/Senior Management.

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

• Location : Newton
• Working Days : 5 days
• Working Hours: 1130am - 5pm
• Salary : $2,500 - $2,800
  
  Roles & Responsibilities
• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Summary

1. Salary: $4,000 - $5,900 (Depends on working experience)
2. 16 seaters fine dining working environment
3. Medical & Dental Benefits
4. Location: CBD (walking distance from Telok Ayer MRT Station)

Key Role and Responsibilities

• Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with restaurant policies and procedures
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, and restaurant policies.
• Ensure positive guest service in all areas.
• Conduct orientation, and induction and oversee the training of new employees.
• Priorities tasks effectively to ensure most important tasks are completed on time.
• Proficiency in Point of sale (POS) software, inventory software
• Assist in planning and executing private events.

Requirements

1. At least 5 years and above with relevant experience.
2. Candidates with a fine dining experience in Japanese Cuisine will have an added advantage.
3. Possess Food Safety and Hygiene certification
4. Able to work on evenings, weekends, and public holidays

Please click on APPLY or send your CV, availability date, and expected salary to +65 8764 6672 or [email protected].

**We regret to inform that only shortlisted candidates will be notified.**

Product Development and Management Executive

Working location: Pasir Panjang

Working Days: 5 days work

Working hours : 9am - 6pm
Salary Range: $3500 to $4200

Responsibilities:

• New product planning:

- Ideation: generate, develop, curate and prioritise ideas.

- Organise and define requirements based on market data and customer insights.

- Analyse industrial trends and do technology assessment.

- Evaluate scientific information to generate concepts for new product innovations; define product features.

- Define product competitive positioning and unique selling proposition (USP).

- Prepare and execute new product development (NPD) plan, ensuring processes occur within the

necessary timeframes to deliver a product to market.

- Align cross-functional Scrum team through Agile methodology.

• New product development (NPD):

- Source for contract manufacturers and liaise with engineers/ formulators to develop new product; be the main contact point with these suppliers for NPD/ formulation discussions.

- Review formulas and ingredient/ design statements for new product that is compliant with regulations.

- Conduct or work with contract manufacturer for efficacy assessment, literature review, product trial and testing.

- Work with contract manufacturers for safety assessment and stability study of products.

- Define critical attributes of final products, work with Quality team to finalise product master specifications and list of required lab tests.

- Work with Regulatory Affairs to finalise label text of products and with designer for packaging design.

- Technical resource for Regulatory Affairs, including providing technical document such as formula, raw material COA, efficacy, stability and safety information.

- Research market prices, create accurate product costing data and propose product pricing.

- Present new product for management’s review.

• New product introduction:

- Technical resource for Marketing, including providing technical brief or info sheet of product.

- Conduct product training as part of professional education to regional trainer/ marketing team and key leaders of salesforce.

• Post-launch product management:

- Reassess industry movement and re-evaluate competitor actions.

- Analyse product performance, profit and loss, and identify actions required.

- Manage incremental improvement for existing products.

- Liaise with contract manufacturers for necessary formula-related matters.

- React to necessary corrective and preventive actions (CAPA) raised by Quality.

• Contribute for and implement standard procedures (in compliance with industrial standards and QMS requirements) for any product development and management activities or as assigned.
• Perform other duties and projects as necessary to meet company goals.

Requirements:

• Degree in Nutrition, Pharmacy, Chemistry or relevant.

• Preferably with some experience in product development/ management in the dietary supplement and health food industry.

• Product/ project management experience; planning & time management experience.

• Travelling is expected.

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Position Title: Pastry Chef

• Location : Newton
• Working Days : 5 days (include weekend , Off at Mon & Tues)
• Working Hours: 1130am - 5pm
• Salary : $2,500 - $2,800 (Depends on Experience)
  
  Roles & Responsibilities
• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

• Position Title: Chef De Partie
• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,400 - $3,200 (Depends on Experience)
  
  Roles & Responsibilities
• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

• Singapore Based (Various location)
• 5 Day - 44hrs per week including weekend and PH
• Salary: $2,400 - $3,200 (Depends on Experience)
• Entry level is welcome.
• Career Progression Opportunities

Roles & Responsibilities

• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Description

• Assist the Director of Engineering / Chief Engineer in supervising, co-ordinating and directing the activities of the Engineering staff and in overall administration of the Engineering Department.
• Assist the Director of Engineering / Chief Engineer in implementing maintenance and repair of all machinery, equipment, apparatus and fixtures and preventive maintenance programs in the Hotel.
• Assist the Director of Engineering / Chief Engineer in the training of staff according to establish procedures and standards.
• Prepare the working schedules of all Engineering staff including their shifts, days off and annual leave.
• Submit daily activities report on operations, repair, maintenance and special projects. Keep accurate records of machine breakdowns, repairs and operating costs.
• Monitor engineering logs, utility data and the operating efficiency of
• power and plant. Take necessary corrective measures if efficiency is below standard and inform the Director of Engineering / Chief Engineer accordingly. Log daily energy consumption and perform energy audit.
• Ensure the implementation of control procedures in Engineering storeroom. Check and verify all deliveries and control the issuing of engineering supplies and tools.
• Assist the Director of Engineering / Chief Engineer in planning and
• implementing industrial, occupational and fire safety programs and ensure that fire and safety rules and regulations are complied with.
• Prepare all electrical billings for the hotel concessionaires.
• In-charge of equipment and supplies inventory. Conduct monthly stock counts and submit report to the Director of Engineering / Chief Engineer.
• Implement preventive maintenance programs on guest rooms, public areas and kitchen installations.
• Prepare cost estimates for job orders to be performed by Engineering staff or outside contractor.
• Take charge of the department in the absence of the Director of Engineering / Chief Engineer.
• Check daily on the engineering and services installations to ensure smooth operation in the Hotel.
• Supervise all the staff in their works and resolve any problems encountered expeditiously.
• Ensure that all works are carried out according to the department's procedures and policies.
• Check and ensure that Maintenance Orders for maintenance and repair works requested by other departments are efficiently and expeditiously carried out.
• Be fully familiar with Emergency Procedures as established by the Hotel.
• Perform other duties as directed.

Job Requirements

Knowledge & Skills

Sound knowledge in building services and engineering systems in the Hotel.

Hands-On experience in tackling engineering problems without much guidance required.

Education, Training & Qualifications

Diploma graduate.

Experience

Minimum 5 years experience.

• Position Title: Chef in Training (CIT)
• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,200 - $2,300 (Depends on Experience)
• Demi Chef Salary can up to $2,500

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Acquire information about methods, procedures, and standards required to contribute to the smooth running of the Kitchen.
• From time to time, will be assigned to specific projects with performance objectives to stretch their potential further.
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management.