Total 3,181 F&B / Tourism / Hospitality job vacancies in 5 CHANGI BUSINESS PARK CRESCENT CHANGI BUSINESS PARK SINGAPORE

Location: Tanjong Pagar

Position title : Service Crew

Working Days: 5.5 days, *Offday on Saturday or Sunday*

Working hours : 44 Hour per Week

[weekdays schedule]

7:00am -4:00pm

8:00am- 5:00pm

12:30pm-9:30pm

[weekends schedule]

8:30am-4:30pm

$2,500 - $3,500 Gross salary (Depending on experience)

RESPONSIBILITIES
- Provide service to all customers
- Preparation work of Hall opening and closing operation hours
- Maintain quality, service & cleanliness at all times
- Assist other positions when required

- Daily to go through reservations, assign waiters to serve designated tables

- Daily to meet with chefs to ensure pre-reserved menus are in order

- To give regular feedback to kitchen staff about customers feedback on food

- Take food orders

- Train new waiter/waitress on table setting, etc. and ensure table setting done correctly

- Call customers to confirm reservations

- Keep in touch with regular customers by informing them of promotions

Roles & Responsibilities

Chef de cuisine responsibilities

Here are some typical chef de cuisine responsibilities that can be useful to understand if you're considering this path in a professional kitchen:

1. Manage daily operations

2. Plan menus

3. Create new recipes

4. Maintain relationships with suppliers

5. Monitor the latest food trends

6. Manage Kitchen Staff

7. Maintain Health and Safety

8. Perform Quality Control

Qualifications

To work as a chef de cuisine, completing formal training in culinary arts is typically necessary. This can include formal qualification from a culinary school to learn about different cooking methods, nutrition and food preparation techniques. In addition, completing a food safety certificate is necessary if you're working as a chef or responsible for handling food in a professional kitchen.

Experience

Because a head chef is the most senior position in a professional kitchen, many employers look for candidates with extensive experience working in a restaurant as a chef. Experience can also demonstrate candidates' understanding of restaurant best practices and basic food principles to plan menus that appeal to customers. Additionally, employers may seek candidates with experience managing stations, lines or shifts to provide evidence of their management skills.

Skills

You can benefit from various skills. This may include managing staff and the ability to handle pressure. As with most jobs, chefs need a mix of soft and hard skills. Some important skills can include:

Creativity: Being innovative can allow you to create unique menus and dishes that appeal to and engage customers.

Flexibility: Working as a chef can mean working split shifts, including holidays and weekends.

Adaptability: In the kitchen, you may encounter issues with product delays or adapting the menu if a particular ingredient becomes unavailable.

Communication: Professional kitchens can be loud, hot and busy, so good communication skills can help team members to understand their roles and responsibilities, reduce stress and keep everyone focused.

Leadership: Establishing clear goals and high standards for the kitchen can ensure everyone understands their role and responsibilities, impacting customer experience and satisfaction.

Mentoring: Good leaders also mentor their staff, helping to guide their team to improve their skills.

Culinary knowledge: Understanding different techniques, flavours and tools can be essential to create interesting and unique dishes.

Dexterity: Chefs typically make detailed cuts and use sharp tools, so dexterity and agility can be important for chefs who work with their hands.

Physical fitness: You can spend a lot of time on your feet, lifting heavy ingredients or tools or walking around the kitchen to assist or inspect your team.

1. Job Description

• Prepare pastries as per the Head Chef ’s instructions
• Prepare equipment for the baking process
• Maintain cleanliness in and around the bakeshop area, including all equipment
• Participate in monthly stock takes of the Company
• Plan and organise prep lists and workflows
• Maintain a high standard of hygiene and health and safety
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Produce recipes and costing in conjunction with the Executive Chef as required, assisting to maintain that monthly profit margins are met
• Attend all team briefs as required
• Perform miscellaneous job-related duties as assigned

2. Job Requirements

• Minimum 1 year of relevant experience
• Able to work in a fast paced environment
• Possess good hygiene and personal grooming standards

Key Responsibilities:

• Manage execution of plans for development of new products to meet agreed timescales and product development requirements
• Leads and initiates the development of food products and processes as driven by business needs of the organisation.
• Oversees new product development throughout its lifecycle from conception to manufacturing implementation, including prouct testing of food products and definition of manufacturing formulation and process control parameters.
• Conduct product analysis for each brand in each country the brand is in
• Pitching and presenting new product idea to management team and customers
• Design and execute stability studies for recipe development, sensory and analytical testing of recipes
• Review and validate recipes to ensure compliance to government food regulations for all markets
• Handles documentation for product registration to enter new market

Job Requirements:

• Degree in Food Science,Nutrition, Animal science or similar discipline
• Candidate with nutrition and vet tech background will be considered first
• Excellent analytical and problem solving skills
• Have strong computer skills and be proficient with Microsoft Office
• Must be able to read,type and present in mandarin as a portion of our clients are the Chinese markets.

• 5.5 days (44 hours per week)
• $2500 - $3300
• Tanjong Pagar / Raffles Place / Frasers Tower Singapore (Cecil Street) / Geylang (Discuss during interview)

Responsibilities:

1. Provide service to all customers according to service standard and procedures.
2. Responsible for the preparation work of restaurant opening and closing operation hours.
3. Answering customer’s queries regarding menu items, ingredients or any other product related queries.
4. Includes bar and cashier duties.
5. Maintain quality, service & cleanliness at all times.
6. Any other job related duties requested by Restaurant Manager.

Requirements:

• With relevant experience.

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 (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Summary of Responsibilities:

• Ensure staff is working together as a team to ensure optimum service and that guest needs are met
• Greet and escort guest to table and assist them in seating, ensuring the highest standard, whilst striving to exceed the guest expectations
• Comply to safety and security policies and procedures; such as, report accidents, injuries, and unsafe work condition to manager; and complete safety training and certifications
• Check on guests’ satisfaction from time to time, attend guest’s needs or complaints with proper follow up
• Learn and execute all administrative tasks of the department, including managing reservations
• Work towards maximising revenue by up-selling and offering professional, engaging and friendly service

Requirements:

• Diploma in Hospitality Management or higher would be an advantage
• Passionate in the hospitalisty industry
• Problem solving and service recovery skills
• Customer relation and interaction management skills
• Detail-oriented and organised

• To assist Executive Chef in running Thai kitchen in one of Singapore's most authentic Thai restaurant
• To be able to assist in preparing and cooking of, but not limit to: Thai curry, stir-fried, salad, relish, dessert.
• Able to stand and work in from on the stove/station for the periods when restantants are open (3-4 hours)
• Minimum of 10 years work experience in kitchen, with minimum of 5 years in Thai kitchen or cooking Thai food. Minimum of 5 years in Kithen management position.
• Able to understand and communicate in Thai as kitchen communication is in Thai
• To ensure consistent and smooth running of food production
• To ensure effective stock purchase, its receipt and storage
• Ensure that working areas are always kept clean
• Supervise performance of kitchen staff to ensure proper activity
• Perform other administrative tasks as will be communicated by superiors
• Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
• Work towards exceeding customer’s expectation by encouraging and promoting high level of service
• Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
• Resolve possible disputes within the kitchen and report any unresolved
• Promote good team spirit regularly
• Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
• Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods
• Monitor the quality and quantity of food prepared
• Assist in recruiting, hiring, and training employee cooks
• Report the need for maintenance to appropriate staff

Brief description of the Restaurant

• “GUEN” [玄] stands for the profound root of the finest things while “PIN” [品] defines the top quality in food and exquisite taste served.
• With its mission “to serve GUENPIN” [玄品], the number one torafugu restaurant in Japan prides itself in serving delicious and high quality torafugu cuisines that retains the original taste profile of the ingredients at unrivalled prices.
• With certified and highly skilled chefs, Guenpin ensures the highest quality in food safety is maintained. With a warm and heartfelt hospitality, Guenpin serves over 810,000 guests a year, with 96 outlets in Japan. In 2017, Guenpin opens its first-ever overseas outlet in Singapore.

Job Descriptions

# Food Preparation:

• Assist in the preparation of ingredients, ensuring that they meet our established quality standards for all dishes.

# Cooking Assistance:

• Support the chefs in the preparation and cooking of dishes, following our established recipes and techniques.

# Kitchen Cleanliness:

• Maintain a clean and organized kitchen area, including equipment, utensils, and workspaces, adhering to all food safety and hygiene regulations.

# Team Collaboration:

• Work cooperatively with other kitchen crew members and chefs to ensure a smooth and efficient kitchen operation.

Job Requirements

• No requirement

Working hours

• 5.5 days 44 hrs (Fixed Sunday Off)
• 11:00~14:00, 17:00~22:00

A premium Spanish Tapas Restaurant Chain, serving cuisine which remains true to its Spanish Roots. A place of sophisticated design complemented by Spanish Decoration, Tapas Club, presents diners with an exquisite plate and creativity with the richness of authentic Spanish flavors.

RESPONSIBILITIES

• Assist in the daily operations of the kitchen
• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned

SKILLS

• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

OFFER

• Contract with the company
• Salary depends on experience
• Attractive benefits
• Good Career advancement
• Friendly working environment
• Medical benefits provided.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Maxwell
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

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

Responsibilities:

• Responsible for wedding, social & corporate portfolio. To secure and confirm business for this segment as well as further follow up.
• Champion or lead preparation of wedding shows and any other tactical required
• Ensure group resumes are sent out to relevant departments before the actual event for preparation.
• Preparing Banquet Event Order ahead of time before the actual event.
• Updating revenue pace reports in a timely manner and highlight any abnormalities observed.
• Maintain close liaison with the all departments.
• Responsible for bookings in OPERA for dry catering events.
• Maintain communication and create a sound working relationship with the Food and Beverage department.
• Build and expand sales account database to increase potential business.
• Assist in developing specific promotions and menus to enhance the quality and profitability.
• Ensure issuance of specific reports, forecasts and Event orders to update and share information.
• Attend or chair specific meetings to update, share or obtain information.
• To participate in market survey on competitors.
• Analyze Event Orders and to share information with the banquet team and other departments to create business.
• To undertake any other task/duty/assignment that may be given by the Assistant Director of Catering/ Director of Sales & Marketing.

Requirements

• Minimum a Diploma in Hospitality Management and/or Events Management
• At least 5 years' experience in hospitality industry with minimum 2 years' experience in similar capacity handling wedding and Corporate portfolios as well as supporting a team of leaders
• Possesses sound F&B knowledge to advise guest on their requirements is preferably.
• Good communication skills in both written and spoken.
• Good interpersonal skills.
• Well versed in hotel systems such as Opera.
• Outgoing personality with ability to engage in a conversation.
• Able to produce results in fast paced environment and work under pressure.

Location: Geylang Road

Position title : Kitchen Crew

Working Days: 5.5 days, *Offday on Saturday or Sunday*

Working hours : 44 Hour per Week

[weekdays schedule]

7:00am -4:00pm

8:00am- 5:00pm

12:30pm-9:30pm

[weekends schedule]

8:30am-4:30pm

$2,500 - $3,500 Gross salary (Depending on experience)

RESPONSIBILITIES

• Keeping the kitchen clean and organised according to food safety protocols.
• Washing dishes and kitchen tools.
• Bringing in deliveries and storing kitchen inventory.
• Handling and processing raw food ingredients.

Job Title: Commis Chef

Job Type: Full-time

About Oak & Ember:

Oak & Ember is a restaurant in Loyang committed to delivering authentic and flavorful culinary experiences. Our menu features a selection of burgers, pastas and expertly smoked meats, accompanied by homemade sides and sauces, all prepared with passion and precision.

More info at www.oaknember.com

Job Overview:

We are seeking a dedicated and enthusiastic Commis Chef to join our kitchen team at Oak & Ember. The Commis Chef will play a key role in assisting senior kitchen staff in the preparation of our signature smoked meat dishes, as well as maintaining kitchen cleanliness and organization. This is an excellent opportunity for an individual with a passion for cooking to grow and develop in a dynamic culinary environment.

Responsibilities:

• Assist in the preparation and smoking of a variety of meats, including brisket, ribs, and pork shoulder, according to Oak & Ember's recipes and smoking techniques
• Support senior kitchen staff in the production of homemade sides, sauces, and accompaniments to complement our smoked meat offerings
• Maintain cleanliness and organization of the smoking area, equipment, and kitchen spaces, adhering to food safety and sanitation standards
• Handle and store smoked meats and ingredients properly, ensuring quality and freshness are preserved at all times
• Collaborate with other kitchen staff to ensure smooth service and timely execution of food orders
• Learn and develop smoking and culinary skills under the guidance of experienced chefs, with a focus on Oak & Ember's unique smoked meat offerings
• Follow proper kitchen procedures and safety protocols, including the use of smoking equipment and handling of hot surfaces and tools

Requirements:

• Previous experience in a kitchen environment preferred but not required; a passion for smoked meats and a willingness to learn are essential.
• Ability to work effectively in a fast-paced environment and follow instructions from senior kitchen staff.
• Strong work ethic, reliability, and attention to detail.
• Willingness to work flexible hours, including evenings, weekends, and holidays.
• Basic knowledge of food safety and sanitation practices is an asset.
• Culinary degree or enrollment in a culinary program is a plus.

Benefits:

• Competitive hourly wage based on experience and performance.
• Opportunities for training and skill development in smoking techniques and culinary practices.
• Employee discounts and perks at Oak & Ember.
• Positive and supportive work environment within a passionate culinary team.

How to Apply:

Please submit your resume and a brief cover letter expressing your interest in the Commis Chef position at Oak & Ember to [email protected]

We appreciate all applications; however, only candidates selected for an interview will be contacted.

Oak & Ember is an equal opportunity employer and is committed to diversity in the workplace.

Job Responsibilities

• Served as the hotel compliance and enforcement officer
• Patrol Hotels' compound, commercial premises and car park to prevent and detect signs of intrusion and ensure security of doors, windows, and gates
• Write reports of daily activities and irregularities, such as equipment or property damage, theft, presence of unauthorized persons, or unusual occurrences
• Screen and check the ID of all personnel entering the hotel

Job Requirements

• Candidate must possess a valid Security license
• At least 1 year of working experience in the related field.
• Physically fit
• Candidate with fire safety and first aid knowledge would be an added advantage
• Able to work rotating shifts including weekends and public holidays
• Served as the hotel compliance and enforcement officer
• Patrol Hotels' compound, commercial premises and car park to prevent and detect signs of intrusion and ensure security of doors, windows, and gates
• Write reports of daily activities and irregularities, such as equipment or property damage, theft, presence of unauthorized persons, or unusual occurrences
• Screen and check the ID of all personnel entering the hotel

Benefits: AL, Medical Leave, Incentive

Requirement:

At least three years relevant experience in a similar capacity

Basic kitchen operations knowledge

Job Description

Follow the instructions of head chef.

Maintain kitchen hygiene and safety before, during and after operations.

Daily food preparation and restocking.

Cooking food up to standard, following the recipes given.

Job Description:

• To perform functions and tasks in relation to building the workplace culture, staff and guests’ engagement and overall service effectiveness in the field.
• From scheduling to logistics co-ordination; preparation of training materials to processing of invoices (for in-house runs). Conduct Service Quality trainings
• Development of common OJT content, using e-learning. Be involved in the production of learning videos in relation to Service Excellence, Housekeeping Standards, Infection Prevention Controls, etc
• Conduct analysis on training management reports and training budget
• Preparation and dissemination of training report
• Analyze Service Quality report, and provide recommendations from learning perspective
• Support the team with content development and publishing of the daily learning material Daily Dose
• Provide alignment and understanding of our service values (ACTS OF GRACE) through contextualizing the values to operations deliveries, using suitable microlearning tools
• Responsible for the planning and execution of quarterly service audits in FEH portfolio of hotels and serviced residences
• Preparation of publicity piece for nomination of nominees for the various Service Excellence Awards (including Employee of the Month)
• Trawl the internet for relevant awards for service, HR, organization, hospitality, etc for FEH’s participation
• Collation and edit of submission write-ups and preparation of nominees

Job Requirements:

• Minimum Diploma in Business Management with 3 to 5 years’ working experience preferably in Learning & Development and/or in hospitality industry
• Highly motivated and passionate about learning
• Analytical, meticulous and results focused
• Possess good verbal and written communication skills as well as strong interpersonal relationship skills
• Excellent knowledge and experience with Training Needs Analysis, Learning Management System and Microsoft Excel
• Good working knowledge of Microsoft Office
• Ability or Experience in simple videography and media editing tools would be an advantage
• Able to work in a fast paced environment

Job Description:

Training and coaching will be provided for all work and task assigned. List stated are not limited to the following:

Training Programme

• From scheduling to logistics co-ordination; preparation of training materials to processing of invoices.
• Preparing, and generating training data for reporting.
• Mapping of training competencies to learning needs
• Conduct research for training content development.
• OJT process mapping
• Handle training related or other HR projects which may be assigned from time to time.

Training Reports

• Conduct analysis of various training reports.
• Preparation of training reports

Learning Management System (LMS)

• Support in responding to queries in relation to e-Learning and LMS
  

Others

• Ad-hoc L&PD or Training-related project or work

Job Requirements:

• Minimum Diploma in Business Management with 3 to 5 years’ working experience preferably in Learning & Development and/or in hospitality industry
• Highly motivated and passionate about learning
• Analytical, meticulous and results focused
• Possess good verbal and written communication skills as well as strong interpersonal relationship skills
• Excellent knowledge and experience with Training Needs Analysis, Learning Management System and Microsoft Excel
• Good working knowledge of Microsoft Office
• Ability or Experience in simple videography and media editing tools would be an advantage
• Able to work in a fast paced environment

What’s on the menu for your next career move? As our As Executive Sous Chef, you’ll assist the Executive Chef to direct all kitchen activities in our all day dining Italian and prepare delicious Italian cuisine - helping create memorable experiences for guests whenever they dine in our hotel. You’ll also ensure your kitchens are able to run smoothly and abide to our high standards in terms of quality, kitchen maintenance, and inventory function. You will also be responsible for creating menus, controlling kitchen costs, and managing a team of Chefs.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• To assist where required to ensure that the individual outlets overall operational budgets are strictly adhered too To be aware of all financial budgets and goals
• To assist in the supervision and management of the culinary outlets to ensure total accountability for their profitability
• Ensure that all recipes and product yields are accurately cost and reviewed on a regular base
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
• Ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• To delegate responsibilities to subordinates as required
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given
• To manage associates fairly and take a personal interest in knowing all culinary associates
• To project a positive and motivated attitude amongst all associates
• The supervision of all stewards and their activities within the culinary department
• To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy
• To plan, implement and record effective training programs for the respective associates in conjunction with the training manager and departmental trainers
• To ensure that all kitchens maximize productivity and morale and that associates consistently
• Conducts daily briefings and other meetings as needed to obtain optimal result
• Attends and participates to other meetings as required by the administrative calendar
• Assist the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines
• Interacts with guests to gather feedback about food
• Works closely with F&B Service leaders to drive guest experience and breakfast targets
• Assist the Executive Chef conduct cleanliness and hygiene in all kitchens.

What we need from you

• A minimum qualification in Diploma in Culinary Arts
• At least 3 years of experience in the a supervisory level, including management experience

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

Business Development Manager Job brief

We are looking for an ambitious and energetic Business Development Manager to help us expand our clientele. You will be the front of the company and will have the dedication to create and apply an effective sales strategy.

The goal is to drive sustainable financial growth through boosting sales and forging strong relationships with clients.

Business Development Manager Responsibilities

• Develop a growth strategy focused both on financial gain and customer satisfaction
• Conduct research to identify new markets and customer needs
• Arrange business meetings with prospective clients
• Promote the company’s products/services addressing or predicting clients’ objectives
• Prepare sales contracts ensuring adherence to law-established rules and guidelines
• Keep records of sales, revenue, invoices etc.
• Provide trustworthy feedback and after-sales support
• Build long-term relationships with new and existing customers
• Develop entry level staff into valuable salespeople
• Developing goals for the development team and business growth and ensuring they are met.
• Training personnel and helping team members develop their skills.
• Finding and developing new markets and improving sales.
• Perform any other duties assigned by the director.

Business Development Manager Requirements and skills

• Proven working experience as a business development manager, sales executive or a relevant role
• Proven sales track record
• Experience in customer support is a plus
• Proficiency in MS Office and CRM software (e.g. Salesforce)
• Proficiency in English
• Market knowledge
• Communication and negotiation skills
• Ability to build rapport
• Time management and planning skills
• BSc/BA in business administration, sales or relevant field
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Store Keeper Job Description

We are looking for an organized, experienced store keeper to be responsible for all stock, staff management, and planning promotional campaigns for the store. Storekeeper is a person who is responsible for goods in a store. Storekeeper is very important person for the store. He is the in charge of store department and also responsible for store control.

Storekeeper Duties & Responsibilities:

· Receive and forward all types of goods and deliveries in and out of the hotel to the correct point of storage area.

· Follow all standards for issuing and receiving stock within the store's area of operation.

· Monitor and take inventory on regular basis to compile orders based on par levels or needs.

· Maintain clear and organized records to ensure all reports and invoices are filed and stored properly.

· Monitor Periodic Automatic Replacement levels for all food items to ensure proper levels.

· Responsible to verify all goods arrived as per the agreed purchase, delivery note and agreed quantity has been received.

· Responsible for storage of both food & beverage and operational stock.

· Responsible for the day-to-day check on the storage facilities of upkeep and hygiene.

· Refuse acceptance of damaged, unacceptable, or incorrect items.

· Ensure cleanliness of all areas, keeping storage areas clean & tidy and in strict compliance with hygiene regulations.

· Ensure all store requisitions are signed by concerned Department Heads (HOD’s).

· Ensure the quantity requested and the quantity issued always matches.

· Ensure store requisition form is signed by the person collecting the goods and enter into the Inventory/Materials Management System.

· Post all invoices using the MMS - Material Management System.

· Speak with others using clear and professional language.

· Follow up on documentation of after-hours issues ensuring it is in accordance with established internal controls and procedures.

· Adhere to all Health and Safety procedures particularly relating to food and beverage items.

· Conduct inventory audits to determine inventory levels and needs.

· Assist the Accounts Payable Clerk / payable assistant in finding out any cost discrepancies.

· Complete requisition forms for inventory and supplies.

· Extend all requisitions on a daily basis and update the inventory management software/system.

· Work closely with Purchasing to order and receive items and equipment.

· Troubleshoot any vendor delivery issues and oversee/follow up on the return process.

· Verify and track received inventory and complete inventory reports and logs.

· Perform any other duties as assigned by the management or supervisors.

Storekeeper Requirements and Skills:

• Bachelor’s degree in retail management, marketing, or related fields
• Well experience in retail management or sales
• Knowledge of retail operations, merchandising, and budgeting processes
• Proven ability to develop and implement retail promotion strategies
• Positive, friendly, and organized
• Excellent verbal and written communication skills.
• Proficient in Microsoft Office.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).

JOB RESPONSIBILITIES

• Manage full sets of accounts includes performing daily accounting & finance duties such as receivables and payables processes, general ledger, tax and bank reconciliation, etc.
• A/R functions – Able to reconcile the sales with credit cards, delivery platforms, etc commission to ensure revenue settlement are in balance
• A/P functions – Liaise with suppliers on discrepancies in invoices, and process payment via online banking transfer or TT
• Prepare monthly audit schedules (fixed assets register, prepayment and accrual etc) and bank reconciliations etc
• Manage timely closing process and reconciliations, including intercompany transactions;
• Handle quarterly GST preparation and submission.
• Liaise with external auditors.
• Process petty cash float requests, staff expenses claims, and ensure all payments made are captured in the system.
• Assisting for financial report and management reporting
• Cash flow management
• Assist for budget and forecast
• Any other ad-hoc duties as assigned.

JOB REQUIREMENTS

• Diploma/Degree in Accountancy
• At least 4 years of related working experience
• Able to work independently with minimum supervision
• Dependable, responsible and possess positive working attitude
• Possess initiative and able to organize and prioritize work
• With experience of using accounting software, knowledge of Netsuite is a plus
• Able to work independently under tight schedules
• Advantage to have experience in F&B industry

Job Description & Requirements

• Monitor food stock and place orders
• Assist head chef in the planning of duty roster for kitchen staffs
• Maintain high standard of cleanliness and hygiene in the kitchen
• Controlling budgets and minimizing wastage
• Guide, train and motivate kitchen staffs to work more efficiently and effectively
• Work with team to create and develop new dishes to attract more customers
• Ensure smooth operation of the kitchen and adhere to health and safety standards
• Able to produce quality product in a timely and efficient manner for customers
• Perform any other duties and responsibilities that may be assigned

Requirements

• Excellent time-management skills
• Good communication and leadership skills
• Ability to remain calm and undertake various tasks
• Flexibility on working days and hours including weekends and public holidays
• Ability to spot and resolve problems efficiently
• Ability to multi-task

Compliance Inspector

• Working Days: 5 Days [Monday - Friday]
• Working Hours: 8.30am - 5.30pm
• Salary: $2600-$3500
• Location: Clarke Quay

Requirements:

• Diploma in Food Science & Technology, Chemistry and other science-related fields
• Preferably 1 year working experience
• Able to travel locally.

Summary:

The Compliance Inspector is responsible for working independently on assigned projects. The Compliance Inspector needs to demonstrate knowledge of certification requirements regulations and compliance monitoring activities to effectively perform duties that support the company compliance programme. The Compliance Inspector performs periodic audits and investigations of halal operations in support of compliance.

Responsibilities:

• Prepare audit and investigation reports of findings and observations that identify, in detail, areas of non-compliance and risk areas for non-compliance
• Document all compliance activities in the prescribed checklists and databases in accordance with company policies and/or workflows
• Conduct timely follow-up with clients and close the audit.
• Provide thorough audit reports and timely and accurate reviews of client corrective actions, and follow-up and ensure that findings are closed
• Monitor and prepare reports on compliance activities and other matters
• Complete compliance audits and monitoring of various Halal operations
• Communicate with clients proactively via phone calls, emails and/or face-to-face meetings to gather information for the purpose of feedback gathering, analysis, review, records and submissions to authorities.
• Maintain schedule of audit activity with clients
• Participate and contribute in project committees
• Any other assignments and tasks given

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Shoukouwa, is looking to hire a 2nd-ranked chef for the restaurant, supporting the Executive Chef and Head Chef.

Description
The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.

The incumbent will be working closely with the Head Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.

The top priority is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.

The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Experience in fine dining traditional Japanese sushi restaurant and fine dining cooked Japanese dishes. MICHELIN-starred experience is required.

Requirements

* Minimum 8-10 years working experience
* Detail-oriented, dynamic, motivated, strong sense of responsibility
* Experience with Washoku from mise en place to preparation and presentation is a must
* Experience in high-end Japanese sushi restaurant
* Michelin-starred experience is necessary

* Ability to speak Japanese.

* Able to work shifts, weekends and public holidays

Send your resume to [email protected]