Total 13,422 F&B / Tourism / Hospitality job vacancies in Islandwide

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: up to $3200

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Tee Xin Li Reg No: R24121619
The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Description:

1. Maintain a team-oriented personality with strong people management skills;

2. Be actively involved in drinks menu development and maintaining updated and accurate costing of all drinks prepared and sold;

3. Oversee the organization of bar stock & ingredients; verifying all products are properly dated and organized for quality assurance;

4. Work closely with the company’s management on supply ordering, maintaining costs, floor efficiency & staffing;

5. Ensure all drinks preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;

6. Actively respond to and handle guest problems and complaints;

7. Trains new employees on bar standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;

8. Ensure proper purchasing, receiving and storage standards in the bar. Maintain high-quality levels of receiving, storage, production and presentation of food and drinks;

9. Ensure proper grooming and hygiene standards for all service staff;

10. Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.

11. Assist the company in expansion plans.

Requirements:

• Excellent attitude and willingness to learn

• Display integrity and initiative

• Team player

• Good communication skills

• 3 years of related experience

Responsibilities:

- Prepare and cook dishes according to recipes and menu, ensuring quality presentation.

- Maintain high food hygiene and safety standards in compliance with SFA/NEA regulations.

- Monitor ingredient freshness and proper storage; manage inventory and minimize wastage.

- Operate kitchen equipment safely and report any issues.

- Work as part of a team, supporting staff and cooperating with front-of-house to ensure smooth operations.

- Assist with menu planning and kitchen maintenance tasks as required.

Requirements:

- 1 years of kitchen experience preferred.

- Proficiency in various cooking methods; strong understanding of food safety regulations.

- Ability to work in a fast-paced environment and handle kitchen equipment safely.

5 Days work week

Location: Over 20 Outlets in Singapore Islandwide

Job Responsibilities:

• Collaborate with the kitchen and service team to ensure smooth operations, keeping the mala spirit alive.
• Passionate about providing exceptional customer service and creating a family-like atmosphere for every guest.

Benefits:

• Salary increments
• Bonuses
• 13th-month salary
• 7 days of annual leave
• 14 days of sick leave

Work Locations:

• Chinese Garden (Green Line EW25)
• Sembawang (Red Line NS11)
• Paya Lebar (Orange Line CC9)
• Sembawang, Paya Lebar, NTU & Junction 10

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

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

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

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Kitchen Operations Management:

• Prepare food according to SOP to achieve consistency of food execution and food quality control before service / dispatch.
• 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.

Requirements & Competencies:

• Minimum of 1 year in basic culinary position
• Basic cooking and sanitary knowledge

Perks
* Birthday Leave to spend with loved ones on your special day
* Competitive Staff Discounts across outlets
* Medical and Health Insurance coverage
* Opportunity to learn from knowledgeable mentors in the industry

Job Description

• Industry/Organization Type: Manufacturing of Meat Products
• Position Title: Factory Manager
• Working Location: Nearest MRT – Admiralty/Sembawang
• Working Hours: Monday – Saturday, 7 am – 5 pm
• Salary Package: Up to $5,000 + Profit Sharing + Commission + AWS
• Duration: Permanent

Key Responsibilities

• Manage Daily Operations: Oversee the food production process to guarantee efficient and timely production.
• Quality Control: Implement stringent quality control measures to meet company and regulatory standards.
• Inventory Management: Ensure the availability of raw materials and minimize waste.
• Staff Supervision: Supervise and train staff, ensuring adherence to safety and production protocols.
• Process Optimization: Continuously enhance production processes for efficiency and quality.
• Regulatory Compliance: Ensure compliance with health, safety, and food safety regulations, including HACCP and other relevant standards.
• Equipment Maintenance: Manage maintenance and repair of production equipment to minimize downtime.
• Production Planning: Develop schedules to optimize resource utilization and meet demand.
• Cost Management: Control production costs and seek cost-saving measures.
• Problem Solving: Resolve production issues promptly to maintain quality.
• Supplier Coordination: Negotiate with suppliers for timely delivery of raw materials.
• Health and Safety: Maintain a safe work environment and conduct safety audits.
• Waste Management: Implement practices to reduce production waste and enhance sustainability.
• Record Keeping: Keep accurate records of production, inventory, and quality controls.
• Training Programs: Develop training for staff to boost skills and knowledge.
• Budget Management: Manage the production budget within approved limits.
• Customer Complaints: Address complaints and implement corrective actions.
• Technology Integration: Adopt new technologies to improve efficiency and quality.
• Performance Monitoring: Evaluate staff performance and provide necessary feedback.
• Emergency Response: Develop plans for production-related incidents to minimize operational impact.

APPLY NOW!!!

• With at least 3 years of Food Manufacturing/Production/Food & Beverage experience in a similar capacity.
• Extensive knowledge of Chinese cuisine and SFA standards.
• Willingness to work long hours and on holidays.
• Possession of a Basic Food Safety and Hygiene Certificate.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #68607 on the email subject.

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

Anradus Pte Ltd | EA License No. 20C0161 | Norman Wee | EA Reg No.: R23115114

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

Job Description

• Industry/ Organization Type: F&B Manufacturing
• Position Title: Kitchen Chef / Cook (Korean BBQ)
• Working Location: Orchard
• Working Hours: 5 days (Monday to Friday, 9 AM – 6 PM)
• Salary Package: Basic Salary up to $4,500 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Prepare and cook a variety of Korean BBQ dishes, including marinating and grilling premium meats such as beef, pork, and chicken.
• Ensure all dishes are made according to the restaurant’s recipes, maintaining the authenticity of Korean BBQ cuisine.
• Ensure that meats are grilled to perfection, taking into account customer preferences for cooking levels.
• Manage kitchen operations, ensuring that the kitchen runs efficiently during service.
• Present dishes attractively, maintaining a high standard of food aesthetics and quality.
• Any other ad-hoc duties as assigned.

APPLY NOW!!!

• Possess a Diploma in Culinary Arts or relevant field
• Has 2+ years of culinary experience, preferably in a Korean cuisine-focused establishment
• Proficient in cooking Korean BBQ, including handling and grilling premium meats

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #69988 on the email subject.

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

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Monday to Friday: 8.30am to 6pm

14 day AL

Variable Bonus

Responsibilities:

• Maintain complete knowledge of and comply with all hotel/departmental policies and procedures.

• Prepare Daily Revenue Report

• Ensure that all revenue transactions are takenup correctly, properly supported and reconciled.

• Investigate all discrepancies and make necessary adjustments (if any).

• To check guest in-house rate check report, variances must be explained by Front Office

• Complimentary & House use room must with appropriate supporting document

• Monitor discount procedures and special programs to ensure compliance with guidelines established. Verify that programs involving coupons, certificates and vouchers are valid and duly accounted for.

• Ensure that all voided checks, rebates, paid outs and miscellaneous charges are properly approved and supported.

• Reconcile operator charges to ensure that all guest and internal calls are charged correctly.

• Audit daily collection against the General Cashier’s Daily Report and bank-in slips.

• Liaise with the Accounts Executive to confirm the accuracy of the Guest, City Ledger and COMO related charges.

• Verify that officer checks (duty meals), F&B entertainment checks are processed according to the procedure.

• Ensure all Income report was check and compile Daily Pack are submitted on daily basis

• To maintain master file of complimentary and prepaid voucher issue to guests/clients

• Assist the Accountant with the month-end closing as specified.

• Assist in process improvements, ad-hoc projects

• Support in any other ad-hoc task.

Other requirements:

• Have a strong knowledge in Opera and POS

• Familiar in using Sun System

• At least 2 years’ experience in a hotel environment

• Min Diploma in Accountancy

• Positive attitude and willingness to learn

Interested applicants kindly apply through this job portal or email [email protected] and I will be in touch with you shortly.

Only shortlisted candidates will be notified.

Goh Boon Hui R24122338

Just Recruit Singapore Pte Ltd - EA12C6295

Job Description:

• Ensure smooth running of the day-to-day operation.
• Assist in the development of strategic plans for operational activity.
• Optimize manpower with proper planning allocations.
• Ensure all staffs to deliver excellent customer service.
• Maintain the highest standard of service quality.
• Monitor staff performance including performance reviews.
• Manage and monitor cleanliness is maintained in accordance with the company’s standard operating procedures.
• Keep track and order supplies such as tableware, cooking utensils etc.
• Arrange for maintenance and repair of equipment and other services, when needed.
• Resolve customer complaints about food quality or service in a professional manner.
• Monitor sales collection tally with sales figures.
• Good knowledge on POS system.
• Any other responsibilities as assigned by Management.

Job Requirements:

• Minimum 5 years experience.
• Excellent knowledge of F&B products and industry trends.
• Great leadership skills.
• Must be able to work 6 days , including weekends and Public holiday.

• Report to and work closely with the Kitchen Management in all aspects of kitchen management, including operations, purchasing and inventories duties
• Oversee and lead a team of cooks in organizing and delegating job responsibilities to the cooks
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations
• Observe movement of menu items anticipates and recommends changes to meet rising guests and management expectations
• Monitoring food supplies, food presentation and quality
• Good management of food cost and food wastage

Requirements:

• Strong leadership skills to lead, manage, train and motivate staff
• Team leader with excellent communication and interpersonal skills
• Must have strong culinary experience proven
• Able to learn and adapt swiftly

Job Description

• Industry/ Organization Type: Manufacturing/Food Production
• Position Title: Marketing & Design Coordinator (Food Products)/ Marketing Executive
• Working Location: Jurong West
• Working Hours: 5 days, Mon - Fri (8 am – 5 pm)
• Salary Package: Up to $2900 (basic) + $90 (Transport Allowance) + Variable Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee brand promotional activities and manage packaging artwork edits.
• Act as an in-house designer for urgent packaging modifications and creation of new Point of Sale Materials (POSMs).
• Maintain and update website content.
• Assist in the development and planning of new products, guiding them from concept to commercialization.
• Support additional marketing activities as needed.

APPLY NOW!!!

• Minimum Diploma holder with 1-2 years of relevant experience.
• Proficiency in using Adobe Illustrator and Photoshop for designing and editing artwork and packaging.
• Experience with social media marketing is highly desirable.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #69402 on the email subject.

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

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

Job Description

• Industry/ Organization Type: F&B
• Position Title: Central Kitchen Manager cum F&B Chef
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $7,000 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Prepare and manage the central kitchen’s budget, including labour, supplies, and equipment costs.
• Any other ad-hoc duties assigned.

APPLY NOW!!!

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related.
• Has 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Professional culinary experience, including at least 3 years of experience in a chef/senior chef role.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #69405 on the email subject.

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

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Description:

The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

§ The Chef is responsible to assist the chef & cook with smooth running of the kitchen operation.

§ Proven work experience and be well versed in both North and South Indian dishes

§ Supervise and motivate staff in the line with company procedures.

§ Take responsibility for own area, ensuring delivery is made effectively and efficiently.

§ Assist in weekly physical inventory

§ Supervises safe handling of food

§ Stocktaking ingredients and equipment, and placing orders as needed.

§ Creating new recipes to regularly update the menu.

§ Hands-on experience with various kitchen equipment

§ Advanced knowledge of culinary, baking and pastry techniques.

§ Leadership skills.

§ Ability to remain calm and undertake various tasks.

§ Excellent time management abilities.

§ Up-to-date knowledge of cooking techniques and recipes.

§ Familiarity with sanitation regulations.

Job Requirements;

§ Bachelor's or Master degree in Hospitality Management, Business Administration, or related field.

§ Minimum experience of 3 years required

§ Added Advantage Proven work experience and be well versed in both North and South Indian dishes

§ Able to work on weekends and public holidays

§ Ability to thrive in a high-pressure environment

§ Ability to work and stand for long hours

Duties and Responsibilities

· Coordinate daily Front of the House and Back of the House restaurant operations

· Delivering superior food and beverage service and maximizing customer satisfaction

· Responding efficiently and accurately to restaurant customer complaints

· Regularly review product quality and research new vendors

· Organize and supervise shifts

· Appraise staff performance and provide feedback to improve productivity

· Estimate future needs for goods, kitchen utensils and cleaning products

· Ensure compliance with sanitation and safety regulations

· Manage restaurant’s good image and suggest ways to improve it

· Control operational costs and identify measures to cut waste

· Create detailed reports on weekly, monthly and annual revenues and expenses

· Promote the brand in the local community through word-of-mouth and restaurant events

· Recommend ways to reach a broader audience (e.g. discounts and social media ads)

· Train new and current employees on proper customer service practices

· Implement policies and protocols that will maintain future restaurant operations

· Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements

· Manage the external food hygiene consultant, and the resulting reports

· Assist in the planning and implementation of new ideas and menu specifications each season, working closely with Central Support to ensure they fit with guidelines and are to the high quality our guests expect

· They will also take line ownership of the Corporate Event menus, signing them off seasonally, in conjunction with the Corporate Events Manager.

Requirements

· Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role

· Proven customer service experience as a operation manager

· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

· Familiarity with restaurant management software, like OpenTable and Peach Works

· Strong leadership, motivational and people skills

· Acute financial management skills

· B.Sc degree in Business Administration; hospitality management or culinary schooling is a plus

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants • Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQualityAssurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaitenstaffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices • Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Manage Foodstall

Order and Prepare Ingredients

Prepare and Cook Food

Collect Sales

Clean Kitchen, Utensils, Plates, Bowls, etc and Premises

Able to work independently

Must be Responsible and Deligent

Must be able to work in non-halal environment

Must have a willingness to learn

Must be able to conduct oneself professionally

Must have Food Stall Health and Safety Certification

F&B Supervisor (Dessert)

Pay Range: $3000 - $3300

Working Hour: 6 Days ,10am-10pm

Working Location: Katong 428802

Job Responsibilities:

• Preparation for opening and closing of shop
• Weekly/ monthly inventory reporting
• Implement, enforce and maintain brand and outlet SOPs to enhance productivity and service quality across all outlets
• Ensure compliance to food safety, hygiene and sanitation standards
• Daily sales reporting to F&B Operation Manager
• Run basic SOP training for untrained part-timers
• Handle staff grievances and staff monthly roster
• Address and resolve customer complaints and issues promptly and professionally

Job Requirements:

• Min 2 years of relevant experience in supervisory role in F&B environment

Email: [email protected]

Tan Yong Zhi (Jackson) | Reg: R24124461

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

Sales Executive (HoReCa)

5 days, 8.30 am-6pm

Salary: $2500 -$5000 (Basic) + Commission + Transport allowance (discuss during interview)

Location: Sims Dr (Aljunied)

Company profile:

A beverage and dessert company specializing in serving the best soy-based products in Singapore.

Job scope:

• Responsible for driving sales growth within the hotel, restaurant, and catering sectors.
• Sale of Fresh soy milk, Granola bars, Soy Ice Cream, and other range of products in the company

Requirements:

• Diploma in Business or a related field is a plus.
• Proven experience in sales within the HoReCa sector.
• Strong understanding of the HoReCa market, including industry trends and client needs.

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

• Interact positively and professionally with customers

• Maintain detailed knowledge of the menu and presentation standards for dishes

• Recommend and suggest orders to customers and up sell whenever possible

• Keep the stall area clean and organised throughout the day and dish washing.

• Restock ingredients and supplies as needed.

• Handle cash transactions accurately, including receiving payments, providing change, and processing payments through a point-of-sale system

• Maintain cash register accuracy and reconcile sales at the end of the shift.

• Mon-Fri 12pm-8pm, Sat 10am-8pm (Six-days work week, 2x half hour meal break)

• Any other ad-hoc duties as assigned

Requirements:

• Possess Basic Cooking skills will be an advantage. (Deep-Frying and Pan-Frying)

• Possess valid WSQ certificate in Food Safety and Hygiene

• Basic math skills for cash handling

• Able to operate digital Point-of-Sale system

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Job Title: IT Support Executive + Operation Support (POS & F&B Ecosystem Platform)

Location: Singapore
Employment Type: Full-time
Salary: $2,800 – $3,800 per month
Reports to: Operations Manager

Company Overview:
Wecome is a leading POS and F&B ecosystem platform provider, offering integrated solutions for businesses. Our mission is to integrate cutting-edge technology with efficient service delivery, transforming the F&B sector. Wecome's unique ecosystem includes advanced Point-of-Sale (POS) systems, eco-efficient delivery solutions, and data-driven business insights, positioning us as a key partner in shaping the future of the food service industry.

Position Summary:
The IT Support Executive will provide essential support for our POS systems and F&B ecosystem platform, including the delivery logistics system and lock system solutions. The role involves traveling to various client locations to provide onsite technical assistance, system deployment, and troubleshooting. You will also collaborate with vendors and internal teams to ensure seamless integration and functionality across all systems.

Key Responsibilities:

• On-site IT Support:
  • Provide roving IT support for deploying, maintaining, and troubleshooting POS systems and the F&B ecosystem platform (including the delivery logistics and lock systems).
  • Ensure smooth operation of POS systems, networks, and the entire F&B platform at all locations.
  • Diagnose and resolve hardware, software, and network-related issues promptly.
• System Configuration & Maintenance:
  • Configure and maintain peripherals, network devices, and systems associated with the POS and F&B ecosystem platforms.
  • Perform routine backups, upgrades, and system replacements as necessary.
  • Document and manage IT assets, licenses, and subscriptions related to the platform and systems.
• Platform & Logistics System Operation Support:
  • Assist with the configuration and maintenance of the delivery logistics system and lock system to ensure smooth operations.
  • Handle after-hours on-call support for critical issues related to POS and F&B ecosystem platforms.
  • Collaborate with vendors to resolve any platform-related technical issues.
• Administrative & Documentation:
  • Maintain accurate and up-to-date records of IT assets and support activities.
  • Assist in developing standard operating procedures, processes, and work instructions related to the platform and systems.
• Other Duties:
  • Assist in other IT-related tasks as required by the Manager or Team Leader.

Job Requirements:

• Relevant working experience in IT support, ideally in POS systems and F&B ecosystem platforms.
• Willingness to travel between client locations to provide onsite support for POS and delivery logistics systems.
• Strong verbal and written communication skills in English and Mandarin.
• Ability to work independently, manage time efficiently, and take ownership of tasks.
• Strong problem-solving skills with a focus on innovative solutions for technical issues.
• Experience with documenting procedures, processes, and IT operations.
• Willingness to provide after-hours support for urgent issues when required.
• A driving license is preferred.

We are hiring Freelance Recruitment Consultant to join our team! You will be part of the service division, handling all level of chefs role, from Cook/ commis to CDC. If you have a background in recruitment or sales, we invite you to explore the possibilities with us.

Job Responsibilities:

• Manage 180 end-to-end recruitment process
• Drafting of job descriptions and posting job advertisements
• Build and maintain a network of potential candidates through various channels
• Conduct phone calls and online interviews with potential candidates
• Manage job offers and negotiations
• Provide an exceptional candidate experience throughout the recruitment journey

Job Requirements:

• Must have CEI license - basic
• Ability to work independently and meet deadlines.
• Excellent communication and interpersonal skills.
• Experience in recruiting chef roles would be an advantage.
• Experience in mass recruitment of non-locals chef.
• Experience in MOM work permit administration would be advantageous, but not required.

Perks We Offer:

• Competitive, straightforward and uncapped commission structure.
• Flexibility to work remotely and manage your own schedule
• This is a freelance role, you earn what you place. No need to share commission!

If you are a passionate recruitment consultant who thrives on connecting talent with opportunity, we'd love to hear from you! Please click "Apply Now" button to share your updated resume with us.

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

AM Recruitment Pte Ltd (License No: 23C1821)