Total 1,304 F&B / Tourism / Hospitality job vacancies in Potong Pasir, North East

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

POSITION TITLE: Executive Chef (Senior Management Level)

REPORTS TO: Restaurants Manager

PREREQUISITES:

Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

Minimum 10+ Years in Hotel Indusry

EDUCATION:

Able to demonstrate excellent written and verbal communication in English.

Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook.

Executive Chef Job Description:

An executive chef is a highly skilled culinary professional who is responsible for overseeing the operations of a kitchen or multiple kitchens. This role requires a deep understanding of food preparation, menu planning, and kitchen management.

The executive chef is responsible for designing and creating menus that are both innovative and profitable, while also satisfying the needs and preferences of their clientele. They must have a strong knowledge of culinary trends and be able to adapt to changing tastes and dietary requirements.

In addition to menu planning, an executive chef is responsible for managing the budget, ordering supplies, and ensuring that all kitchen staff are properly trained and motivated. They must also be able to work collaboratively with other members of the management team, including the restaurant manager and front-of-house staff, to ensure a seamless dining experience for guests.

Additionally, The executive chef must have excellent leadership skills and be able to motivate and inspire their team to produce high-quality dishes and provide exceptional service. They must also be able to work under pressure, manage their time effectively, and maintain high standards of cleanliness and safety in the kitchen.

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor for the dining rooms, banquets, and other food facilities, manage areas of profit, stock, wastage control, hygiene practices, and training within the kitchen resulting in outstanding guest satisfaction. responsible for the smooth running of the kitchen.

Executive Chef Duties and Responsibilities:

1. Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.
2. Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
3. Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
4. Should be able to provide direction for all day-to-day operations in the kitchen.
5. Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacements to fill gaps.
6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
8. Executive chefs should advocate sound financial/business decision-making, demonstrate honesty, and integrity, and also lead by example.
9. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
10. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
11. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
12. Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
13. Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
14. Determines how food should be presented, and creates decorative food displays.
15. Recognizes superior quality products, presentations, and flavor.
16. Ensures compliance with food handling and sanitation standards.
17. Follows proper handling and the right temperature of all food products.
18. Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards.
19. Review GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.
20. Coordinates with the purchasing department for the acquisition of needed goods and services.
21. Ensure all products are prepared consistently and meet departmental appearance/quality standards.
22. Ensure proper grooming and hygiene standards for all kitchen staff.
23. Ensures all kitchen employees maintain required food handling and sanitation certifications.
24. Ensure proper purchasing, receiving, and food storage standards in the kitchen.
25. Interacts with guests to obtain feedback on food quality, presentation, and service levels.
26. Actively responds to and handles guest problems and complaints.
27. Maintain Quality levels of receiving, storage, production, and presentation of food.
28. Ensure sufficient staffing levels are scheduled to accommodate business demands.
29. Follows and enforces all applicable safety procedures specified for kitchen and food servers.
30. Discuss daily food cost reports with key kitchen and F&B team members.
31. Review weekly and monthly schedules to meet forecast and budget.
32. Attend the daily morning meetings and other administrative sessions.
33. Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
34. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.
35. Frequently review finished products for quality and presentation before the orders are sent to guests.
36. Able to perform additional duties as requested by the hotel management as and when required.
37. Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy.

• Position : Sales Executive (Outdoor/Food Distribution) - Up to Gross $4,500 or more
• Location : East – Tampines North Drive
• Working hours: Monday to Friday | 8am to 5.30pm & Alternate Saturday | 8am to 12pm
• Salary (commensurate with experience) : Up to Basic of $3,000 + Average Commission of $800 - $1000 + AWS + Transport Allowance $900 (with vehicle) or $300 (Without vehicle) + Mobile Reimbursement + Average of one month Bonus + Up to 16 Days of Annual Leaves + Medical Benefits
• Duration : Permanent
• Industry : Food Distributor

Main Responsibilities:

• Service all customers under your account.
• Issuing daily orders as requested from your customers.
• Stock checking for daily delivery loading.
• Prepare quotation for all existing and potential customers.
• Ensure customer’s payments are made within credit terms without any outstanding payments.
• Reviewing your own sales performance, aiming to meet or exceed targets.
• Representing company at exhibitions, events and demonstrations.
• All jobs as instructed by Business Development Manager when necessary.

Requirements:

• Minimum N/ O/’ Level with relevant experience
• Must be PC literate
• Bilingual in English and Mandarin to communicate with colleagues who can only speak in mandarin

Email to: [email protected]

Do visit www.facebook.com/search.personnel for more job listings.

***We do not charge our candidates any referral fee nor bind them with any contract.***

Chloe Ong

Senior Consulting Manager (APAC)

Reg no.: R22105510

EA No: 13C6684

1. Recipe Development: Create and test new pastry recipes and dessert offerings.

2. Baking and Decoration: Prepare, bake, and decorate pastries, cakes, cookies, and other desserts.

3. Menu Planning: Collaborate on menu design, incorporating seasonal ingredients and trends.

4. Quality Control: Ensure all desserts meet quality standards for taste, texture, and presentation.

5. Staff Training: Train and supervise junior pastry staff, ensuring best practices in baking and hygiene.

6. Inventory Management: Order and manage inventory of ingredients and supplies.

7. Health and Safety Compliance: Maintain cleanliness and adhere to food safety regulations.

8. Customer Interaction: Engage with customers for feedback and customize orders as needed.

Qualifications:

Culinary degree or relevant experience.

Strong knowledge of pastry techniques and presentation.

Creativity and attention to detail.

Ability to work under pressure in a fast-paced environment.

Skills:

Proficient in baking and pastry arts.

Excellent time management and organizational skills.

Strong leadership and communication abilities.

This role can vary based on the establishment, from fine dining restaurants to bakeries or hotels.

Roles & Responsibilities

Job Description

• Food preparation & assist Cook for some dishes cooking

• Ability to manage the entire station independently

• Support the main Cook

• Take responsibility for receiving and safe storage of food ingredients

• Ensure first in first out (FIFO) practices are used in the restaurant

• Maintaining of equipment and kitchen facilities & Cleanliness

• To be responsible for personal hygiene and grooming

Requirements :

• min. 1 years of cooking experience in Mixed Veg/ Chinese Cooking

• Positive attitude and willingness to learn

• Posses valid Singapore Food Hygiene Certificate (if any)

• Able to work in fast-paced F&B environment

• Able to commit weekends and public holidays (if any)

• Good team player and outgoing

• Able to be versatile and multitasking

• Able to handle heavy stuffs

• Timing/Shifts : 6 Days Week, 0000-0900hrs (Incl. Sat/Sun/PHs if any) – 9 hrs/day (Incl. Break Time)

• ***5 days week remuneration is also available; due to working hours & package are different, can enquiry during interview)

Location : PSA Canteens – 33 Harbour Drive Pasir Panjang Terminal Building 1 S(117606)

• MRT : Haw Par Villa (CC25) / Pasir Panjang (CC26)

Benefits:

• Employee discount under all company’s F&B outlets

• Professional development / Career Progression

• Working meals provided

• Medical claims (Capped at $150/annum)

Remuneration : $2,200 + Midnight Shift Allowance $300

Basic - $1,270 (OT $10/hr)

Transport - $300

Laundry - $200

Shift Allw - $300

Misc. Allw - $300

Mobile Data - $30

To apply, please ensure your resume includes:

- Your expected salary range

- Relevant experience from your last job (or most recent relevant position)

Please email your updated resume to: [email protected]

This will help us process your application efficiently.

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Job Description:

We are looking for a highly motivated and skilled Commis Cook to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Follow recipes and instructions accurately to ensure consistency in taste and presentation
• Maintain a clean and organized workstation, adhering to food safety and hygiene standards
• Assist in the preparation of ingredients, including washing, peeling, chopping, and cutting
• Manage inventory, order supplies, and maintain stock levels
• Participate in daily kitchen briefings and contribute ideas for improving recipes and processes
• Support the kitchen team in any additional tasks as required

Qualities:

• At least 1 year of relevant working experience
• Basic knowledge of cooking techniques and kitchen equipment
• Passion for cooking and a keen interest in Nyonya cuisine
• Ability to work in a fast-paced environment and handle multiple tasks efficiently
• Strong teamwork skills and the ability to take direction well
• Commitment to maintaining high standards of cleanliness and food safety
• Willingness to learn and develop culinary skills

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Responsibilities

• Manage and grow a portfolio of accounts by understanding client needs, proposing solutions, and ensuring client satisfaction.
• Develop and execute strategic account plans to achieve sales targets and expand business opportunities.
• Build strong, long-lasting relationships with key decision-makers and stakeholders within client organizations.
• Collaborate closely with internal teams, including sales support and supply chain to deliver exceptional service and solutions to clients.
• Stay informed about industry trends, market conditions, and competitor activities to identify opportunities for growth.
• Prepare and present sales proposals, contracts, and pricing strategies to clients.
• Monitor and analyze sales performance metrics to track progress and identify areas for improvement.
• Attend industry events, trade shows, and conferences to network, build relationships, and promote company products and services.

Prerequisites

• Minimum 1 year of proven work experience managing sales account in FMCG industry, candidates from Food Service industry without sales experience and keen to switch career are welcome to apply.
• Diploma in Business Management, Culinary, Marketing, or a related field.
• Strong communication, negotiation, and interpersonal skills.
• Ability to effectively manage multiple priorities and thrive in a fast-paced environment.
• Customer orientated with a results-driven approach.
• Proficiency in CRM software and Microsoft Office Suite.

Job Description:

We are looking for a highly motivated and skilled Chef De Partie to join our dynamic culinary team. The ideal candidate will support our Sous Chef/Executive Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Ensure smooth operations of the restaurant, ensure timely and efficient work completion per trained.

Ensure cleanliness of the restaurant service area as required.

Learn and be competent in both service and kitchen staff duties.

Train and guide the operation team.

At least 5 years of working experience in F&B field.

Able to work on weekends and public holidays.

Able to stand long time.

JOB DESCRIPTION:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook varieties of North and South Indian Traditional Dishes
• South Indian Dishes: different types of Briyanis, dosai, chutneys, pratas, South Indian Meals, etc
• North Indian Dishes: Tandoori items, Naans items, Chappati, North Indian Meals etc
• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam etc
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Have atleast 4 years of experience in Indian cuisine Industry
• Highly skilled in cooking techniques and comprehensive knowledge of both North and South Indian cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking high volume service operations is highly preferred
• Understand Indian Food culture and techniques
• Able to cook different types of Indian Briyanis, dosa, chutneys and also Satti Soru
• Skilled in prata making and able to cook different varieties of pratas
• Should have knowledge about properties and usage of herbs and spices in food preparation, and to cook south Indian dishes in a traditional way
• Knowledge of various cooking procedures and methods
• Preferably Bilingual in English and Tamil
• Preferably with Class 3 Driving Licence
• Must be able to work on weekends and public holidays if necessary
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Multi Tasking is required
• Maintain workplace safety and health policies and procedures
• Facilitate effective communication and engagement at workplace

To develop innovative and high-quality food products that align with the company’s strategic objectives, culinary trends, and consumer preferences.

KEY RESPONSIBILITIES:

• Assist the Team Lead in any activities related to product, process or packaging development.
• Collaborate closely with the research team, counterparts, cross – functional teams and suppliers on new product and packaging development for international markets, from conceptualization, prototype making to technology transfer for commercialisation and industrialisation.
• The individual should be creative, forward-thinking and capable of conducting in-depth research on culinary trends, consumer preferences, and market analysis to identify potential product opportunities. They will generate new product ideas and recipes as a “future food” based on understanding of food industry trends. The role involves experimenting with various ingredients techniques, and equipment to create innovative and flavourful food products. The candidate must also source raw materials and ingredients, cook and present products clearly and accurately according to recipes and cooking instructions. Detailed documentation of recipes, product formulations, and research findings is essential.
• Support the Senior Management in high-profile lunches, both internally and externally, while understanding the needs and desires of both internal and external customers to maintain a competitive edge.
• Manage the Development Kitchen, ensuring excellent food hygiene and safety standards are maintained at all times, adhere to the standard operating procedures and comply with all food safety regulatory requirements.
• Any other duties or ad hoc projects as assigned by direct supervisor.

JOB REQUIREMENTS:

• Culinary Degree / Diploma or equivalent with at least 8 years of relevant working experience in spice paste, sauce and condiments / frozen meal industry.
• Versatile in all cuisines but preferably Chinese cuisine.
• Minimum 3 years of RnD Chef experience working with Food Scientists / Technologists on product development.
• Knowledge in HACCP and other food safety regulations is required.
• Proven track record on product innovation and commercialization with an in-depth knowledge for conceptualization in the laboratory to technology transfer in the production scale.
• Able to conceptualize new innovative products based on industry needs and consumer needs.
• Good interpersonal skills, work ethic, organised and resourceful.
• Creative, flexible and positive thinking.
• A good team player who has passion in food and health.
• Ability to handle multiple projects.
• Must be proficient in Microsoft Office.

Reporting to the Security & Safety Manager, the incumbent is to ensure the safety and security of associates, guests and items in the hotel, and must always maintain the highest standards of security for all concerned while adhering to standards required by the Hotel.

RESPONSIBILITIES

• Ensure only associates on duty are allowed to enter the hotel premises
• Ensure that no ex-associate enter the hotel premises without the approval of the Human Resource Manager or Security Manager
• Report and detain any hotel associate other than those authorized to be on the floor.
• Ensure no hotel property is taken out without proper authorization from the relevant Head of Department
• Randomly conduct parcel search for associates on an alternate day basis
• Act as a witness for Finance Department conducting checks on cashier
• To assist and witness Duty Managers in conducting DND room checks and unlocking of safes in unoccupied guest rooms
• Issue "Contractor" ID Tag to contract workers, and ensure they are escorted by the relevant department to the designated working areas
• To ensure that all outsiders who have been issued ‘Visitors, Contractors and Vendors” passes surrender the same, upon leaving the staff entrance/exit point
• Ensure all visitors (especially contractors and suppliers) wear proper shoes upon entering the hotel premises
• Ensure any vehicle coming into the loading/unloading bay area are properly parked so as not to cause any traffic congestion/obstruction
• Perform prowler duty on guest floors
• Stop unauthorized person(s) from entering guest rooms or loiter along the corridors of the guest floors
• Ensure all guestroom doors are properly locked and secured
• Ensure all floor pantries, risers are locked/closed and secured
• Ensure all fire extinguishers and fire hoses are in good working order
• Ensure all fire warning system (break-glass, sprinkler valves, smoke detectors) are in proper working condition
• Ensure that the fire emergency doors and staircase are not obstructed
• Prevent any form of soliciting by prostitutes or pimps
• Keep a close watch on people loitering in the vicinity of the guest lift lobby, and approach all suspicious characters. Politely enquire as to their purpose of being in the area. If they are non-guest or merely visitors, refer them to the Front Desk
• Stay alert and monitor the CCTV monitors constantly for any unexpected incident
• Ensure that the keys used on daily basis (eg. store, pantry keys, etc.) are accounted for and movement of these keys are properly recorded in the relevant logbook
• Record all relevant information (feedback) received from the Duty Manager in the Log Book.
• Monitor the lift system and report any malfunctioning to Engineering Department immediately
• Well versed with procedures relating to fire emergency and evacuation
• Ensure smooth traffic flow with no vehicle causing obstruction along the driveway
• Prevent any suspicious characters from loitering at the driveway.
• Perform any other duties assigned from time to time by the Security & Safety Manager

SKILLS & QUALIFICATION REQUIREMENTS

• GCE ‘O’ Level
• Possess a valid Security licence and preferably with experience in Hotel safety and security
• Possess good interpersonal and communication skills, with attention to details
• Able to work on rotating shifts, public holidays and weekends

Candidates with relevant skills or experience may be offered for the Senior Security Officer position.

We regret that only shortlisted candidates shall be notified.

Location :Changi City Point

Expected start date: 15 Dec 2024

Job Highlights:

• Be a Part of Something New

Are you ready to be part of a NEW cafe concept in Singapore? We're seeking passionate and dedicated individuals to join our team as we embark on this exciting journey!

• Experience Growth and Development

As a founding member, you'll have a unique opportunity to witness firsthand the growth and success of our cafe. Your contributions will shape our operations, from menu creation to process innovation.

• Join a Fun and Dynamic Team

Our team is composed of young, enthusiastic individuals who share a passion for coffee and exceptional customer service. We value collaboration, teamwork, and a positive work environment.

Benefits:

• Complimentary coffee every day!

• Staff discounts

• Medical benefits

• Monthly performance related bonus

• Using La Marzocco KB90 coffee machine

Job Responsibilities:

• Preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat, marinating ingredients, and preparing sauces.

• Ensure that food items are prepared according to standardized recipes and portion sizes.

• Maintain cleanliness and organization of the kitchen workstation.

• Adhere to food safety standards and regulations.

• Maintain stock levels and report inventory needs.

• Menu Improvement: Provide input and suggestions for menu items and recipes based on experience and customer feedback.

• Other ad-hoc duties

Job requirements:

• Have initiative and hardworking with positive attitude to learn and contribute.

• Minimum 2 years of experience in kitchens.

• Ability to work in a fast-paced environment.

• Team-oriented and detail-oriented.

• Possess a valid food hygiene certificate.

6D work week

22C1322 Maxhunt
R24124011 Sharmaine Yooong

Job Description

Manage overall operations and is responsible for the effective and successful management of labor, productivity, quality control, and safety measures as established and set for the Operations Department. Ensure safe and efficient operations. Serve as a company representative on regulatory issues. Enhance the operational procedure, systems, and principles in the areas of information flow and management, business processes, enhanced management reporting, and look for opportunities to expand systems. Carry out supervisory responsibilities in accordance with the company's policies and applicable laws.

Responsibilities may include interviewing, selection, and hiring; training new and existing employees; planning, assigning, and directing work; authoring and discussing with employees performance appraisals; addressing employee performance and corrective action plans; employee motivation and rewards. Organizing the budget of the company in collaboration with the director.

Requires working experience in the F&B sector for more than 5 years in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures. Rely on extensive experience and judgment to plan and accomplish goals. Perform a variety of tasks. Lead and direct the work of others. A wide degree of creativity and latitude is expected. Typically reports to top management. Directly manages and directs Operational staff.

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• To cook varieties of North and South Indian Traditional Dishes
• South Indian Dishes: different types of Briyanis, dosai, chutneys, pratas, South Indian Meals, etc
• North Indian Dishes: Tandoori items, Naans items, Chappati, North Indian Meals etc
• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam etc
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the Restaurant to achieve production goals, productivity, and profitability KPIs set by the management
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development

JOB REQUIREMENTS:

• Diploma/Degree
• 3-5 years of hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
• Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
• Thorough experience with preparing and cooking North and South Indian Authentic dishes
• Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Able to cook different types of Indian Briyanis, South Indian Meals, dosa, chutneys and also Satti Soru
• Skilled in prata making and able to cook different varieties of pratas
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Must be able to work on weekends and public holidays and work overtime if necessary
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Maintain workplace safety and health policies and procedures
• Facilitate effective communication and engagement at workplace

Job Description:

We are looking for a highly motivated and skilled Junior Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

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 2 years 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:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Description

Manage overall operations and is responsible for the effective and successful management of labor, productivity, quality control, and safety measures as established and set for the Operations Department. Ensure safe and efficient operations. Serve as a company representative on regulatory issues. Enhance the operational procedure, systems, and principles in the areas of information flow and management, business processes, enhanced management reporting, and look for opportunities to expand systems. Carry out supervisory responsibilities in accordance with the company's policies and applicable laws.

Responsibilities may include interviewing, selection, and hiring; training new and existing employees; planning, assigning, and directing work; authoring and discussing with employees performance appraisals; addressing employee performance and corrective action plans; and employee motivation and rewards. Organizing the budget of the company in collaboration with the director.

Requires working experience in the F&B sector for more than 5 years in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures. Rely on extensive experience and judgment to plan and accomplish goals. Perform a variety of tasks. Lead and direct the work of others. A wide degree of creativity and latitude is expected. Typically reports to top management. Directly manages and directs Operational staff.

Must have experience to prepare all the bellow receipes

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

JOB DESCRIPTION:

• To cook varieties of North and South Indian Traditional Dishes
• South Indian Dishes: different types of Briyanis, dosai, chutneys, pratas, South Indian Meals, etc
• North Indian Dishes: Tandoori items, Naans items, Chappati, North Indian Meals etc
• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam and other traditional indian stuffs
• Ensure quality and wholesome food is served.
• Assist to manage and coordinate day-to-day operations of the kitchen, cooking, liaison with suppliers as and when required to manage deliveries, kitchen supplies and other related matters.
• Maintain and improve hygiene and safety standards for the restaurant

JOB REQUIREMENTS:

• Highly skilled in cooking techniques and comprehensive knowledge of both North and South Indian cuisines (Vegetarian & Non-Vegetarian) and experience in high volume service operations is highly preferred
• Able to cook different types of Briyanis, dosa, chutneys
• Skilled in prata making and able to cook different varieties of pratas
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Good personal hygiene
• Good interpersonal skills and team player
• Multi Tasking is required
• Able to work on weekends and public holidays

Roles & Responsibilities

Job description:

● Assist in implementing procurement strategies to optimize sourcing, pricing, and supply chain efficiency under the guidance of the Product Development and Purchasing Manager.

● Assist in evaluating potential suppliers, negotiating terms, and establishing strong partnerships with key suppliers.

● Monitor supplier performance, ensuring compliance with quality, delivery, and service level agreements.

● Stay informed about industry trends and market dynamics, helping to identify potential supply chain risks and opportunities.

● Handle day to day operations for purchasing, new product sourcing and/ or supplier quality management.

● Invite quotations, verify and complete purchase requisitions for approval.

● Negotiable and maintain good relationships with all suppliers to obtain best pricing.

● Maintain and review from time to time an efficient and effective supplier base that best supports the business and operational requirements.

● Ensure cost-effective products and services are provided to the business with consistent quality

● Prepare and follow up purchase orders and expedite delivery

● Check quality of incoming goods upon receiving regularly and assist in ensuring all products meet regulatory requirements and adhere to industry standards.

● Review monthly orders and consumption

● Reconcile and analyse all orders and ensure optimal inventory and operational requirements

● Analyse past and future inventory demand volumes, inventory trends and make forecast to minimize wastages or surplus

● Ensure discrepancies in purchases, purchase orders and invoices are reconciled within the month

Job Requirement:

●Must have minimum 1 year experience in F&B

●Must be good at Microsoft word, excel, etc.

●Able to speak multiple language will be an advantage

●Good at sourcing, negotiation, contract management and supplier relationship management.

●Positive Working Attitude

●Must be good at communication and interpersonal skill.

Location: 1550 BEDOK NTH AVE 4 #02-12 BEDOK FOOD CITY SINGAPORE 489950

The F&B Operation Manager's responsibility is to manage all food and beverage operations and delivering excellent customer service to the various restaurant outlets. To ensure that service, financial targets, and business goals are met. The role involves managing staff, overseeing inventory, maintaining health and safety standards, and improving profitability through effective management.

Key Responsibilities:

1. Operational Management: Oversee the daily operations of the F&B department.
   Ensure all services meet the company’s quality standards.
   Maintain smooth coordination between kitchen and service teams.
   Optimize the productivity of the team and ensure all work schedules are adequately covered.
   Handle customer complaints promptly and professionally.
   
2. Financial Management: Set and manage budgets for food and beverage operations.
   Analyze and monitor financial performance including revenue, cost control, and profitability.
   Manage pricing strategies, menu costing, and supplier negotiations.
   Prepare regular reports and forecasts to management regarding financial performance.
   
3. Staff Management: Recruit, train, and supervise F&B staff, including chefs, waitstaff, and bartenders.
   Monitor staff performance and provide feedback, coaching, and development.
   Foster a positive work environment and promote teamwork.
   Conduct regular team meetings to ensure effective communication.
   
4. Inventory and Supply Chain Management: Manage ordering and inventory control to minimize wastage and control food costs.
   Develop and maintain strong relationships with suppliers.
   Ensure all food products are stored and rotated properly, adhering to food safety regulations.
   
5. Customer Experience: Ensure high levels of customer satisfaction through excellent service.
   Gather and respond to customer feedback to improve service and offerings.
   Implement strategies to increase customer loyalty and retention.
   
6. Health & Safety Compliance: Ensure that the establishment complies with all health, safety, and hygiene regulations.
   Regularly review safety procedures and update staff on relevant safety practices.
   Manage food handling, storage, and waste disposal procedures in compliance with regulations.
   
7. Menu and Service Development: Collaborate with the chef and kitchen staff to develop new dishes and drinks.
   Analyze market trends to create offerings that attract customers and align with business objectives.
   Ensure the service flow is smooth and efficient, updating service procedures as necessary.
   

Key Qualifications:

• Education: Bachelor’s degree in Hospitality Management, Business, or a related field (preferred but not always required).
• Experience: At least 3-5 years of experience in F&B management roles.
• Skills: Strong leadership and team management skills.
  Excellent financial acumen and ability to manage budgets.
  Outstanding communication and interpersonal abilities.
  Knowledge of food safety regulations and health standards.
  Problem-solving and conflict resolution skills.
  

Key Competencies:

• Customer-centric with a focus on quality and service excellence.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Detail-oriented, with a strong focus on operational efficiency.
• Adaptability and creativity in improving F&B offerings and service.

Work Conditions:

• Full-time position with a variable schedule that includes evenings, weekends, and holidays.

Order supplies to stock inventory appropriately

-Verify and endorse all incoming products materials

-Help in the preparation and design of all food and drinks menus.

-Produce high quality plated both design and taste-wise

-Assist in preparation, washing, peeling, chopping, cutting all food ingredients.

-Cleaning the food preparation equipment and other kitchen tools, housekeeping.

-Ensuring the food preparation areas are clean and hygienic.

-Comply with and enforce sanitation regulations and safety standards

-Resourcefully solve any issues that arise and seize control of any problematic situation

-Monitor portion control to meet requests and minimize waste

-Maintain a positive and professional approach with customers

-Ready to work any shift.
-Willing to work on weekends and public holiday

· Must be able to work night shift and split shift

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