Job Title: Food Technologist (Frozen Food Manufacturing Company) ID9115
Location: Pandan Loop
Working Hours: Mon to Fri 7:30am - 4:30pm, Sat 7:30am - 11:30am (alternate sat after probation)
Basic Salary: $3000-$3500

Benefit:
*AWS & variable bonus provided with AL 14 days

Job Description:
• R & D of new products and food tasting and testing
• Lead and manage a team of production workers and manage daily production process
• In charge in procurement and cost control and liaise with SFA
• To comply to safety regulations and security measures for warehouse operations
• Ensure compliance of all raw materials and finished product Maintain hygiene and safety in the workplace

Requirement:
•Degree in Food science OR Food technology with no experienced are welcomed to apply

Our client has more than 20 restaurants in Singapore that provide various dining concepts that refined tastes of both local and international food enthusiasts.

• Responsible to source for new or alternative supply on products and services.
• Manage purchasing activities and services based on company's needs.
• Negotiate optimal prices for goods and services while maintaining quality standards.
• Supervise process and supplier performance and resolve issues with suppliers.

Requirements:

• Diploma in Procurement and Supply Management or equivalent
• At least 2 years of procurement/purchasing experience in F&B industry.
• Proficient in MS office and SAP.
• Team player with good interpersonal and communication 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: R1326740

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

Position: Service/Kitchen Crew (Salad Bowl)

• Working Location:

1. CIMB Plaza, Raffles Place

2. Fusionopolis 1 Fusionopolis, Connexis

3. Pasir Panjang Road, Mapletree Business City

• Work Timing:

* 5 days, $ 1700

Monday - Friday - Rotation Shifts: 7am - 2pm / 8am - 3pm / 9am - 4pm

* 4 days, $ 1300

Monday - Thursday - Rotation Shifts: 7am - 2pm / 8am - 3pm / 9am - 4pm

Job Scope includes assisting in day-to-day business operations:

• Taking orders and interacting with customers
• Cashiering
• Assembling food bowls and preparation of food
• Upkeep of store cleanliness
• Assist in ensuring smooth operations
• Opening set up and closing procedures (including dishwashing)
• Stock take and ordering

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

JOB DESCRIPTION

• Provides alcoholic and non-alcoholic beverages service to the guests according to the prescribed service rules and standards with emphasis on accuracy and speed.
• Prepares and mixes all types of drinks and cocktails, based on standardized recipes of drinks.
• Maintains and ensures the cleanliness and maintenance of the bar area, chillier, fringes, bar floor, storage areas and all equipment and tools inside the bar.
• Maintains bar stock according to established par stock level and arranges requisitioned items according the appropriate storage condition of the specific wines and spirits.
• Maintains adequate bar supplies such as napkins, straws, cocktail picks, etc., arranges them neatly in the assigned areas.
• Cleans and controls the bar chiller and wine chiller daily.
• Prepares all mise-en-place before the service hours.

JOB REQUIREMENT

• At least vocational diploma in any discipline. Certificate or diploma in Bartender is highly desirable.
• Minimum of 1 year in bartender experience.
• Good knowledge in various kinds of drink and beverage, creativity in preparing new concoctions.
• Have good English communication skills both in written and spoken.
• Pleasant personality with good communication and interpersonal skills.

BENEFITS

• Company Transport Pick-up/Drop-off Provided
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
• Employee Room Rate Globally, Learning & Development Opportunities, Staff Recognition Award

Key Responsibilities:

• Responsible to plan, execute and control all distribution services including receiving, storing, delivery, handling of returns goods.
• Responsible for inventory management include inventory movement based on FIFO (First In First Out), stock count & control.
• Work closely with drivers and prepare stocks in accordance with issued delivery orders in a timely manner.
• Monitor warehouse storage from time to time to optimize space utilization and to improve efficiency of overall operations processes.
• Ensure that all delivery orders documents and reports are well maintained.
• To maintain high level of safety and housekeeping.
• Report to supervisor of any issues arising from stock shortages, damages or discrepancies of items.
• Perform any other related functions that is assigned from time to time.
  
  Job Requirements:
• Minimum 1 year of working experience warehouse.
• Understand warehouse management system and inventory control.
• Good coordination and organizational skill.
• Willing to work under cold environment about -20 degree Celsius. Personal protective equipment (PPE) will be provided.
• Location: Alexandra Technopark

JOB DESCRIPTION

• Ensures that all banquet functions are well set up and organized.
• Prepares monthly & weekly forecasts and distributes to department concerned.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Establishes two way communications with related departments like Banquet sales, Kitchen, and other departments.
• Attends daily F&B briefing, F&B Meeting in the absence of the Banquet Manager, and all other training sessions and meeting required for the position.
• Reports and controls breakage and losses in the banquet section.
• Directs all efforts in the banquet service to maintain all service standards established for food and beverage service department.
• Follows the cleaning schedule established for banquet section.
• Capable of receiving and handling banquet booking inquiries and special arrangement.
• Performs other duties as assigned by Banquet Manager/Assistant Banquet Manager.

JOB REQUIREMENTS

• Minimum education of Diploma/Bachelor degree in Hotel Management or relevant degree.
• Experience at least 2 years in banquet service.
• Good knowledge of the banquet operation and high-end service levels.
• Have excellent English communication skills, both in written and communication.
• Strong interpersonal, communication and problem solving skills.
• Computer literate.
• Organized with strong planning, good communication and interpersonal skills

COMPANY BENEFITS

• Company Transport Pick-up/Drop-off Provided.
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical.
• Employee Room Rate Globally, Learning & Development Opportunities, Staff Recognition Award.

JOB DESCRIPTION

• Serves food and beverage to guest according to prescribed service standards and procedures
• Maintains the cleanliness and service supply at the service station to ensure prompt and effective operation.
• Familiarizes with all food and beverage items in the menu, items on promotions and daily special menu, its ingredients, method of preparation, portion size and presentation to be able to deliver ideal service maximizing guest satisfaction.
• Practices suggestive selling to boost food & beverage sales, at the same time increase guest satisfaction.
• Accomplishes and forwards orders to the kitchen; efficiently and correctly key in order from POS
• Confirms satisfaction with the guest, and informs supervisor or manager immediately in case of guest complains.
• Handles guest’s bill and invoice in a good service manner.

JOB REQUIREMENT

• Knowledgeable in various kinds of food and beverage would be an added advantage.
• Have good English communication skills both in written and spoken.
• Chinese speaking would be an added advantage
• Pleasant personality with good communication and interpersonal skills.

BENEFITS

• Company Transport Pick-up/Drop-off Provided
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
• Employee Room Rate Globally, Learning & Development Opportunities, Staff Recognition Award

Assistant HR Manager

• 5 days, 8.30 am-6pm
• Salary: $4500 -$5500
• Location: Geylang, moving to Woodlands Senoko in 2026

Main job scope:

• Section Lead for Company payroll processing (around 600 headcounts)
• Calculate monthly incentives
• Responsible to ensure monthly payroll is on time, accurate and error free
• Generate payroll computation summary, bank and inter-bank Giro report for approval
• Ensure payroll reconciliation and upkeep good audit standards
• Upload payroll files for authorization
• Generate monthly payroll estimates and reports for Finance
• Responsible for monthly CPF submission
• Responsible for annual IR8A auto inclusion processing
• Prepare payroll worksheets for Annual Wage Supplement, Performance Bonus, Year End Sales Incentive, Length of Service Bonus
• Prepare payroll worksheets for annual salary increment
• Prepare promotion salary adjustment spreadsheet
• Generate annual leave carried forward report and accrual amount
• Generate data and figures in preparation for MOM Labour survey
• Generate data and figures for SNEF HR Indicators and Salary survey
• Generate data and figures for Department Statistics and SME Development surveys
• Responsible for HRMS updates, initialization and maintenance
• Responsible for HR Petty Cash Float
• Conduct the Monthly Office Meeting by collating department slides updates, prepare new hires introduction, purchase birthday cake and meals and, generate attendance list
• Responsible for Workmen Compensation Claims and Foreign Worker Medical Insurance Claims
• Update Referral Record and pay Referral incentives
• Conduct the Monthly Office Meeting by collating department slides updates, prepare new hires introduction, purchase birthday cake and meals and, generate attendance list
• Review payroll processes and implement changes
• Provide guidance to junior staff
• Assist in HR Project

Others:

• Assist with salary and benefits benchmarking exercise
• Assist to conduct employee survey
• Assist with talent acquisition and recruitment responsibilities
• Assist with the HRMS Project
• Generate monthly HR reports for management reporting
• Generate Purchase Request in NAV system

Requirements:

• Minimum Diploma in HR management and relevant studies
• At least 5 years work experience in payroll in F&B Chain

Marketing Executive

• Mon-Fri 9AM – 6PM
• Location: Boon Lay MRT
• Salary: $4000 to $4200 + AWS + VB

Key Responsibilities:

1. Trade Marketing Support

• Support Marketing Director in planning and executing marketing campaigns to promote 3rd party brands at retail supermarkets.
• Coordinate marketing initiatives and promotional activities for 3rd party brand partners.
• Develop advertising materials for POSM, digital and social media channels.
• Assist in creating sales support materials and retail in-store promotions.

1. Retail Marketing for offline Gourmet Retail Shop and online company Eshop

• Support Marketing Director in implementing local store marketing, weekly promotions and activities to drive foot traffic and sales in Gourmet Retail Shop and online store to meet assigned sales target.
• Plan weekly promotions for company retail shop and online store (including selecting right mix of products and setting pricing).
• Assist in overseeing retail merchandising efforts for optimal product display and sales.

1. Marketing Apps Maintenance

• Support marketing team to maintain and update mobile apps, and platform optimization.
• Monitor and troubleshoot app performance issues for optimal functionality.
• Collaborate with UX/UI designers to enhance user interfaces and overall user experience.

Requirements

Diploma/Degree in Business/Marketing.

At least 2 years of FMCG food trade marketing or retail marketing experience.

Basic understanding of ecommerce, digital marketing and social media.

Position Overview:The Kitchen Assistant supports the kitchen staff by helping with food preparation, maintaining cleanliness, and ensuring that kitchen operations run smoothly. This role is essential for the overall efficiency of the kitchen and the delivery of high-quality meals.

Key Responsibilities:

• Assist chefs and cooks with food preparation tasks, including washing, peeling, chopping, and measuring ingredients.
• Ensure all kitchen equipment and utensils are cleaned and sanitized properly after use.
• Help maintain a clean and organized kitchen workspace, including sweeping, mopping, and taking out the trash.
• Monitor food inventory and assist with stock rotation to minimize waste.
• Follow health and safety regulations, ensuring proper food handling and storage practices.
• Support with plating and garnishing dishes as directed by kitchen staff.
• Assist in the receipt and storage of food deliveries.
• Perform other duties as assigned by chefs or kitchen supervisors.

Requirements:

Education and Experience:

• N or O level, Nitec or equivalent preferred.
• Prior kitchen experience is beneficial but not mandatory; training will be provided.

Skills:

• Basic knowledge of food safety and hygiene practices.
• Strong organizational skills and attention to detail.
• Ability to work effectively in a team and communicate clearly.
• Willingness to learn and take direction from more experienced kitchen staff.

Physical Requirements:

• Ability to stand for long periods and perform repetitive tasks.
• Capability to lift and carry heavy items.
• Comfort working in a fast-paced environment with varying temperatures.

Availability:

• Flexible schedule, including the ability to work evenings, weekends, and holidays as needed.

This role is a great entry point for those interested in a culinary career and offers opportunities for growth within the kitchen team.

Job Description

• Assist the Chief Engineer / Assistant Chief Engineer in supervising, co-ordinating and directing the activities of the Engineering staff and in administration of the Engineering Department.
• Assist the Chief Engineer / Assistant Chief Engineer in implementing maintenance and repair of all machinery, equipment, apparatus and fixtures and preventive maintenance programs in the Hotel.
• Assist Chief Engineer / Assistant Chief Engineer in preparing the work schedules of all Engineering staff including their shifts, days off and annual leave.
• Assist the Chief Engineer / Assistant Chief Engineer in the training of staff according to establish procedures and standards.
• Submit daily activities report on operations, repair, maintenance and special projects. Keep accurate records of machine breakdowns, repairs and operating costs.
• Log down all activities including service breakdowns that occur during his shift and submit report to the Director of Engineering/ Chief Engineer.
• Check and follow up on out-of-order rooms to be released soonest possible.
• Supervise and train staff in their work and conduct daily briefings to all staff on the shift.
• Organise special and irregular engineering repairs or projects.
• Prepare list of replacement parts to be ordered for the Assistant Chief Engineer.
• Prepare list of replacement parts to be ordered for the Chief Engineer / Assistant Chief Engineer.
• Ensure that fire and safety procedures are carried out at all times.
• Be fully familiar with the Emergency Procedures as established by the Hotel.
• Perform other duties as directed.

Job Specification

Knowledge & Skills

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

Hands-On experience in tackling engineering problems and provide guidance to the technicians.

Education, Training & Qualifications

Diploma or ITC or NTC-2 Certificate.

Experience

Minimum 4 years of experience.

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.

But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.

We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Customer Service Reception

• Somerset / Tanjong Pagar
• 6 days
• Mon-Fri 10am -7pm / Sat 10am - 6pm
• $2,500 - $3,500 (Depending on experience)

Job Description:

• Answering calls
• Schedule appointments for client
• Roster customers to their therapist
• Possess a warm and friendly attitude to welcome customers.
• Other ad-hoc duties when assigned.

Requirements:

• Good telephone etiquette
• Preferably with experience in similar/related industry; Spa, Hotels, Airlines, Customer Service and etc.

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Our client has more than 20 restaurants in Singapore that provide various dining concepts that refined tastes of both local and international food enthusiasts.

• In charge of implementing and managing food safety and quality assurance programs across the Central Kitchen and all outlets.
• Perform training in SOPs, food hygiene and food handling techniques.
• Work closely with vendors and contractors on maintenance matters concerning to food safety and QA issues.
• Ensure all SOPs are adhered to at Central Kitchen & outlets

Requirements:

• Diploma in Food Science & Technology or related field
• At least 2 years of QA experience in the F&B industry.
• Meticulous and highly motivated.

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: R1326740

Our client has more than 20 restaurants in Singapore that provide various dining concepts that refined tastes of both local and international food enthusiasts.

• Supervise the FP&A team to ensure that data is regularly updated and maintained accurately and promptly.
• Direct the FP&A team in completing and analysing the company’s financials, including P&L analysis, cost variance analysis, and budget vs. actual performance assessments.
• Conduct financial analysis and modelling, including cash flow forecasting, project evaluations, cost-benefit analysis, and investment appraisals.
• Find opportunities for process improvements in the FP&A function.

Requirements:

• Degree in Accounting or equivalent.
• At least 3 years of FP&A experience in F&B/Audit industry.
• Strong communication, analytical and problem-solving 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: R1326740

ROLE RESPONSIBILITIES

• Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
• Always ensure compliance with all legally required hygiene and safety practices, and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• 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.
• Any other ad-hoc duties assigned by the Management.
• Any other ad-hoc duties assigned by the Management.

ROLE REQUIREMENTS

• A minimum of 2-3 years of experience in F&B industry.
• A valid food hygiene certification is mandatory
• Excellent communication skills, with the ability to engage effectively with guests, colleagues, and third parties, positively representing the brand and the company.
• Flexibility to work rotating shifts, including weekends and public holidays.

• Position Title: Chef De Partie
• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,400 - $3,500 (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

✅The Supreme HR Advisory Pte Ltd EA No: 14c7279

✅SAMUEL SIAW Reg No: R24124745

Main Duties and Responsibilities

To assist other team members, with the key aim of delivering good quality of food to our customers.

• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Assist in keeping food wastage to a minimum, through correct product measurement.
• Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.
• Assist in keeping the kitchen clean, hygienic and tidy at all times.
• Always adhere to all company policies and procedures.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Report on time, in proper uniform and grooming.
• Execute any other duties as requested by immediate superiors.

This description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. Job roles and responsibilities may be revised from time to time to support business growth and need.

Job Requirements

• Minimum 1 year of experience working in kitchen as food preparation and/or cooking.
• Minimum technical certificate or certificate in any relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.
• Willing to learn and adapt to various line positions.

We regret that only shortlisted candidates will be notified. Positions will be commensurate based on experience.

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

Reporting to the F&B Manager, the incumbent will be responsible to create and promote an atmosphere, ensuring guests a satisfying dining experience with a feel of home away from home. He will be responsible for but not limited to the following culinary operations:

JOB DESCRIPTION

• Supervises, coordinates, and gives directions to the entire team of colleagues in a very efficient and correct manner.
• Provide a friendly welcome for guests, answer telephones, to control the flow of guests to various stations in the restaurant.
• Provide excellent service and good relations with guests.
• Participate in service as necessary in accordance with the restaurant's needs.
• Ensure hotel grooming and personal appearance standards are met.
• Control stocks for daily use in the restaurant to ensure the restaurant’s service requirements are met.
• Ensures that the restaurant maintains high-quality service standards are implemented.
• Performs daily checks on staffing level, quality control, maintenance, cleanliness.

JOB REQUIREMENT

• Minimum of 2 years in F&B experience.
• Good knowledge of restaurant operation and high-end service levels.
• Have good English communication skills both in written and spoken.
• Computer literate.
• Pleasant personality with good communication and interpersonal skills.

BENEFITS

• Company Transport Pick-up/Drop-off Provided
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
• Employee Room Rate Globally, Learning & Development Opportunities, Staff Recognition Award

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

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.

But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.

We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Pastry Chef

• Location : Scotts Rd(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

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Join us, at Eatz Group of companies, a dynamic and expanding player in the culinary world, offering diverse and innovative F&B solutions through our multiple brands. We pride ourselves on delivering exceptional culinary experiences, tailored to for every event. Be part of our growth and bring your passion to the table!

Management

• Be on the ground to command and control the various sections especially during peak periods
• Planning and development of menus and recipes to maximise efficiencies, cost-effectiveness and whilst keeping bottom-lines healthy (Daily Menus, Special Occasions. etc)
• Advise management and ensure updated cooking technics, food-production processes to improve the overall productivity.
• Attend management meetings, plan daily briefings
• Attend to client’s feedbacks and communicate upwards to ensure a high level of staff satisfaction.
• Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Create exciting seasonal, trendy yet executable & sustainable menus, daily specials and promotional activities.

Human Resource

• Lead by example a team of kitchen staff in planning & executing daily work in the central kitchen.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees - staff management work schedule, leave arrangement, recruitment and others.
• Manages and trains the kitchen staffs effectively to ensure a well-organised and motivated team.

Kitchen Operations

• Handle overall kitchen operations in the central kitchens.
• Oversee service standards relating to catering, special large-scale events.
• Manage & ensure that inventory levels and quality by placing orders based on projected demand; and upon delivery, check to ensure quality of delivered supplies.
• Ensure safe operations and proper upkeep of all equipment.
• Perform any other related duties as assigned by the Directors and the COO.

Quality & Health

• Ensure to meet the quality standards and presentation of all food items.
• Ensure the consistency in food quality of all the dishes and make sure that all dishes end products are quality-controlled for its taste, quality and safety and hygiene standards.
• Ensure consistent preparation during food production processes. Compliance with ISO22000 certification and Hygiene & Safety Regulations (HSE) set by the Government, the company.

Requirements

• Minimum 8 years’ experience of working experience of at least Head Chef (Catering Industry or Banqueting min >3,000 meals).
• Experience with Cook & Chill Cooking Methods and/or R&D experience would be an advantage.
• Strong leadership and organisational abilities with a mindset of being a mentor for the kitchen team.
• Positive with a can-do attitude with good communication skills.
• Ability to work flexible hours, including weekends, and holidays, as needed, 6-day work week.
• Possess WSQ Food Safety Course Level 1 certification. Possess higher food certifications would be an advantage.
• Able to speak Mandarin to our Chinese-Speaking only kitchen team mates.
• Able to learn and adapt swiftly.
• Computer literate and/or IT-savvy.

Work Location: Bedok Industrial Area

Please email updated resume to [email protected] and/or WhatsApp to 9857-9292 with:

1. Last & Expected Renumeration
2. Earliest Availability
3. Vaccination/COVID Status

Only Shortlisted and Successful Candidates will be contacted. Remuneration offered shall be commensurate with qualifications and relevant experience.