Position: Corporate Sales Manager (Catering)

• 5 days (8.30 am-6pm)
• Salary: $3000 -$6000 (Basic) + Commission + Transport allowance
• Location: Sims Dr (Geylang)

Requirements:

• Proven experience in sales within the Catering sector.
• Strong understanding of the Catering market
• Process Diploma in Business or a related field is a plus.

Job scope:

• Responsible for driving sales of corporate purchase of Mr Bean outlet products (Soy milk cup, beancurd, desserts, rice bowl, porridge) and festive products (CNY cookies, Rice Dumplings, Mooncake)

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position: F&B Executive

• Working hour: Mon to Fri (8am to 6pm)
• Working location: MBFC [Downtown / Raffles Place MRT]
• Salary range: $2,400 - $2,800

Experience and requirements:

• At least 2-3 years’ experience in Hospitality, F&B or Customer Experience discipline.
• Food Hygiene Certification preferred.

Duties and Responsibilities

• Provide a “best in class” service to all clients.
• Always maintain and inspect all conference rooms and pantries in good and clean condition.
• Ensure all amenities in the conference rooms are well stocked and organized at all times.
• Ensure equipment’s, amenities and conference room facilities with defects are raised as work orders to relevant departments.
• Escorts clients and visitors to the meeting rooms.
• Facilitate the ordering process and service for beverages required during meetings and corporate occasions.
• Ensure pantry is well stocked with consistently ensure provisions are refilled accordingly.
• Ensure conference room readiness, catering order preparations are in order, arrange beverage for functions and events as instructed.
• Washing up and clean pantries before closing procedures or whenever necessary
• Acknowledge all guests’ concerns, comments & complaints with discretion & the utmost urgency.
• Report to supervisor or manager for any user or client feedback
• Liaise with vendors to carry out equipment maintenance, catering orders and pantry orders.
• Promptly respond to telephone calls in a friendly & professional manner.
• Prepare stock inventory report and servicing report for management’s review.
• Complete all duties during the shift & ensure a concise hand over is conducted.

Workplace Etiquette:

• Championing flexible working and provide support to clients and guests on processes & tools - e.g. Meeting Rooms, Desks, onsite AV Equipment, pantries etc.
• Ensure the building and relevant equipment / technology is in perfect working order. Spatial awareness: support the Workspace Experience Lead with collecting and analyzing workspace data (subjective, objective and ethnographically) to improve the workspace experience for colleagues.

Key Performance Measures

• Compliance with service standards and delivery as detailed in the contract.
• Compliance with the Environmental, Health and Safety responsibilities.
• High Customer Satisfaction rating as measured in regular surveys.
• Adherence to and maintain food handling standards and food safety plan.
• Compliance with Best Practice documentation.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position: Purchasing Assistant

• Location: Woodlands Link
• Working Day: Mon to Fri (830am to 530pm)
• Salary: $2400 - $2800

Requirements:

• Possesed Certificate in Logistics/Supply Chain Management or equivalent
• Min 1 year in food manufacturing environment

Job Tasks:

1. Create a Purchase Order
2. Keep track of orders to ensure timely delivery
3. Coordinate with internal divisions to ensure the quantity and quality of received items
4. Verify vendor’s invoice with purchase order and delivery order
5. Discuss product quality concerns and any other inconsistencies with suppliers.
6. Monitor warehouse stock inventory level to ensure sufficient stock available
7. Maintain updated records of suppliers, goods, costs, and lead times.
8. Communicate with suppliers on documentation like (MSDS, product spec, etc.)
9. Conduct a weekly inventory check
10. Participate in the Annual Stocktake
11. Any ad hoc duties assigned by the Superior

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position Title: Factory Supervisor (Seafood Factory)

• Working Day: Mon - Fri (7am – 430pm)
• Working Location: Fishery Port Rd (Boon Lay Area)
• Salary: $2,800 - $3,000 + AWS + Bonus

Requirement

• Must have relevant production supervisory experience and preferably in food manufacturing industry
• Able to commit OT during weekend and when required

Job Responsibilities

• Overseeing daily operations at the factory and assign manpower
• Provide hands-on support, establish standard work, and track performance metrics.
• Implementing and maintaining good manufacturing standards to achieve higher efficiency, productivity and quality
• Resolving potential production issues and coordinating activities alongside the team on a timely basis
• Maintains quality service by establishing and enforcing production standards
• Oversee inventory levels of seafood raw materials, ingredients, and finished products, and develop inventory management strategies to optimize inventory turnover and minimize waste.
• Lead and train new team member
• Perform any other ad-hoc tasks to be assigned by management from time to time.
• Maintain service schedule of equipment / machine
• Conduct daily briefings on work expectations
• Able load heavy goods (approx. 20kgs)

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

(Japanese Fair- Food) x 5 staffs needed

27 Dec 2024 - 27 Jan 2025 (Able to work on retail/event hours during this period)

Pay includes an hourly rate of $12 per hour *Lunch hour Paid*

• Working location : Orchard
• Working Hours :
  • 9:30 AM to 9:00/9.30 PM (Break: 1 HR)
  • 10:00 AM to 8:00 / 9.30PM (Break: 1HR)
  • 11AM - 10PM (Break: 1HR)
• Job Description: Sales & food service under the organizing company. Candidates with a Food Handler's Certificate /cash register experience are highly welcome

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Position Title: Chef De Partie

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

Roles & Responsibilities

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

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position Title: Service Crew

• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,200 - $2,400 + OT (Depends on Experience)

Roles & Responsibilities

• To perform kitchen and bar stations in compliance with the Company’s Standard Operating Procedures (SOP)
• To perform counter station in compliance with the Company’s Standard Operating Procedure (SOP), to perform cashiering function and suggestive selling on outlet specialties, promotion items to customers.
• Practice proper usage and cleanliness of all outlet tools & equipment and in compliance with statutory safety requirements
• Practice good housekeeping, and to ensure cleanliness & tidiness of premises including toilet (if any), including clearing the garbage bags from the rubbish bins
• Comply with NEA requirements over personal & food hygiene and safety
• Practice proper usage and storage of all food and beverage items so that quality is well-maintained
• Assist in inventory management
• Any other ad-hoc task as and when assigned by the superior

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all chefs are following these standards
• Determine purchasing specifications and budgetary allotments for all menu items
• Lead and cook by example and provide guidance to your team (Sous Chefs, line cooks)
• Ensure kitchen operations can run smoothly and efficiently in your absence
• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success
• Maintain complete knowledge of and compliance with all company policies/service procedures/standards
• Have a working knowledge of company invoice tracking, labour tracking, schedule preparation, food cost management, labour cost management, inventory control and hiring/counselling/termination policies

Job Requirements

• Strong knowledge of various Cuisine
• Hold 5 years experience as an Executive Chef in a restaurant with a similar style of dining, capacity and volume
• Strong financial and computer skills; has experience working with and an understanding of Profit & Loss and budgeting
• Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue’s concept
• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed
• Proven ability to direct staff clear and concisely while positively influencing employee behavior and performance
• Maintains openness and willingness to learn new techniques and improve abilities
• Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards
• Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery)
• Must be able to work night shift or split shift
  Must be able to work extra hours or weekend if needed

Job Responsibilities:

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Able to cook vietnamese cuisine, snackes, spring roll, etc.

Job Requirements:

• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

• Working Hours:5 days, 8.30am- 6pm
• Salary: $6500 -$8000 + $500 transport allowance
• Location: Geylang, and required to travel to 15 branches. Company will be moving to Woodlands Senoko in 2026

Job scope:

• Analyse data relationships, patterns and trends to gain important insights and make informed decisions
• Develop and maintain business continuity strategies, policies and guidelines
• Establish business continuity processes
• Provide leadership during crisis situations
• Direct negotiation policy and develop negotiation limits
• Facilitate innovation and lead managers to manage change
• Establish and maintain strategic business partner relationships
• Resolve conflicts with stakeholders
• Develop service recovery framework
• Drive customer loyalty for service excellence
• Develop and establish financial budget and plan
• Drive service quality and customer satisfaction
• Create original applications or ideas to reveal new possibilities and reshape goals through high level of innovativeness
• Facilitate innovation process within the organisation
• Lead by example at organisational level. Inspire, motivate and guide others to adopt a point of view, make changes or take action. Cultivate an open, cooperative and collaborative learning culture for the organisation
• Champion a service excellence ethos
• Lead managers to develop organisational and governance strategies
• Establish strategies for the allocation and deployment of resources efficiently and effectively
• Foster business relationships and organisational diversity
• Strategize workforce for service excellence
• Provide mentorship to help others in their professional and personal development to improve performance and further their careers
• Develop managers and high-potential employees through organisational talent capability reviews
• Develop self to maintain professional competence to lead an organisation
• Develop a business plan
• Establish business strategies for the business function
• Establish operational plans for the business function
• Strategize service operations
• Anticipate potential problems beyond the current scope and apply higher order problem solving tools and techniques to turn problems into opportunities
• Lead programme and project after-action review
• Develop a risk management framework, policy and process
• Manage compliance with F&B hygiene policies and procedures
• Manage revenue management

Requirements:

• At least Diploma in Business Management or any related fields
• Minimum 8 years’ experience in F&B operations with at least 3 years’ experience in leading at least a market chain outlets as Operations Manager or equivalent
• Ability to forecast and follow through budgets
• Set business plans and strategies with control in place
• High analytical skills to identify opportunities and trends in making business decisions
• Excellent computer skills in Power point, Words & Excel
• lf-initiate with inter-department leaders to develop plans to meet business KPIs
• Set vision and lead the team to achieve business results

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

The Supreme HR Advisory Pte. Ltd || 14C7279

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

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

1. Job Purpose

The Waiter / Runner is responsible to provide high levels of customer service to all diners to ensure they have a memorable experience and return.

2. Principal Accountabilities

2.1 Knows and uses the service guidelines by the brand guideline.

2.2 Prompt, and courteous greeting of customers

2.3 Deliver food to customers on the table in an accurate and timely manner

2.4 Ensure all guests receive positive and professional service to the highest standards to exceed the customer's expectations

2.5 Follow sequence of service standards as per brand guidelines

2.6 Have a complete and thorough knowledge of all menu items in order to be able to describe and make suggestive selling to customers

2.7 Ensure food quality and consistency is delivered at all times

2.8 Manage the set up and close down of tables within section

2.9 Ensure tables are turned around and ready with minimal delay

2.10 Maintain cleanliness and hygiene standards

2.11 Ensure the cleanliness and refilling of condiment sets and napkin containers

2.12 Keeps all workstations and equipment as clean as possible at all times

2.13 Attend all regular departmental briefings and contribute to an open communication within the assigned team

2.14 Performs other duties pertinent to this job as assigned.

3.Communication & Working Relationships

3.1 Interacts with customers and shows willingness to serve them with a pleasant attitude

3.2 Communicate professionally with the supervisor in charge

4.Knowledge, Skills, and Experience

4.1 Minimum 1-2 years of experience in similar positions in a high-volume, high-end restaurant preferred

4.2 Good in English

4.3 Good communications and interpersonal skills

4.4 Customer oriented with a positive attitude and smiling face

4.5 Cooperative and self-giving team player

4.6 Ability and willingness to perform under stress

4.7 Positive and high energylevel

5.Physical Requirements of the job

The job of the Waiter / Runner may require:

5.1 Physical handling of products such as handling trays

5.2 Covering different shifts and working during public holidays

5.3 Stressful conditions

5.4 Standing for long hours

• Working days: 5 days’ work week
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Responsibilities:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

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

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Working Location:

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

Work Timing:

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

Responsibilities:

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

Requirements:

• Training provided

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

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Position: MIS Executive (Management Information Systems)
• Location : Tai Seng
• Working Days : Monday - Friday
• Working Hours: 9am-6pm
• Salary : $3,500 - $4,000

Roles & Responsibilities

IT Shared Services Support

• Provide end-user support for system functional, operational and technical basis; assist in troubleshooting, testing and maintenance.
• Manage timely updates, patching, system housekeeping, and backups.
• Research, identify, and support the implementation of new technologies.
• Configure, install, and support software and business applications in Windows environments.
• Conduct 1st and 2nd level troubleshooting and application setup for business units.

Business Function & ERP Support

• Maintain and provide end-user support for management and hospitality systems, including ERP, CRM, POS, and network equipment.
• Oversee day-to-day operations of Microsoft Dynamics Business Central for seamless performance.
• Configure and optimize Microsoft applications, including SharePoint, Business Central, and Office 365.
• Train users on Business Central for effective system usage and role proficiency.
• Customize Business Central reports, dashboards, and interfaces to align with business needs.

Database Management and Reporting:

• Maintain and optimize databases; manage data collection and reporting in Business Central to keep information accurate and accessible.
• Integration Management: Coordinate integrations between Business Central and other systems (POS, CRM) to enable seamless data flow for financial reporting and timely insights.
• Inventory Management: Track and manage inventory in Business Central, collaborating with F&B outlets to prevent shortages or overstock and ensure proper bill of material setup.
• Security and Compliance: Ensure data integrity, security, and compliance within Business Central.
• Data Migration and Updates: Oversee data migration and updates during system upgrades or transitions from legacy systems.
• System Upgrades and Testing: Manage system upgrades, test functionalities, and maintain the latest version with minimal disruptions.

Project Implementation Support:

• Manage User Acceptance Testing (UAT), user training with vendors, stakeholders, and end users, track application issues and upgrades closely.
• Maintain IT project training documentation and user guides.
  
  Requirement
• Minimum diploma in Engineering (Computer/Telecommunication), Computer Science, Information Technology, or a related discipline
• Proficient in MS Office Full Suite including NAV ERP and Office 365, Windows server setting up, MySQL, IT Domain knowledge.
• Knowledge of F&B or Retail business IT workflow and ERP system interface.
• Prior project experience related to IOT tools on F&B Manufacturing & Distribution would be advantageous.
• Experience in Enterprise Resource Planning implementation and maintenance.

Interested Personal kindly contact WhatsApp :+65 8833 7969(Lydia)

OR

Email to : [email protected]

The Supreme HR Advisory Pte Ltd

Reg No: R1988890

EA No: 14C7279

Job Summary:

We seek a skilled and dynamic Head Chef to lead our kitchen team. The Head Chef

will oversee kitchen operations, consistently meeting quality, presentation, and efficiency

standards. This role requires exceptional culinary expertise, leadership

abilities, and attention to detail to provide an outstanding dining experience.

Key Responsibilities:

 - Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.

 - Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.

 Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.

 - Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.

 - Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.

 - Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.

Job Summary:
As a Chinese Cuisine Chef, you’ll create high-quality Chinese dishes, help with menu planning, and keep our kitchen running smoothly. This role is perfect for someone who loves Chinese cooking and thrives in a fast-paced environment.

Responsibilities:

• Prepare and cook Chinese dishes to a high standard.
• Select fresh, quality ingredients to ensure authentic flavors.
• Work on menu ideas and introduce new dishes using seasonal ingredients.
• Maintain a clean, safe, and organized kitchen.
• Train and guide junior kitchen staff.
• Manage food inventory, control costs, and reduce waste.
• Work with front-of-house staff to ensure smooth service and guest satisfaction.

Requirements:

• Proven experience as a Chef in Chinese cuisine, preferably with 3-5 years in a chinese restaurant.
• Skilled in Chinese cooking methods like stir-frying, steaming, and roasting.
• Culinary training or experience in Chinese or Asian cuisine.
• Good communication and team leadership skills.
• Knowledge of food safety and hygiene standards.
• Passionate for cooking and delivering quality dishes.
• Able to work evenings, weekends, and holidays as needed.

Benefits:

• Competitive pay with potential bonuses.
• Opportunities to grow and advance in a respected restaurant.
• Supportive work environment with meals and uniforms provided.

Position: Operations Manager

Working Days & Hours: 5 days, 8.30am- 6pm

Salary: $5000 -$6000 + $500 transport allowance

Location: Geylang, and required to travel to 15 branches. Company will be moving to Woodlands Senoko in 2026

Job scope:

• Analyse data relationships, patterns and trends to gain important insights and make informed decisions
• Develop and maintain business continuity strategies, policies and guidelines
• Establish business continuity processes
• Provide leadership during crisis situations
• Direct negotiation policy and develop negotiation limits
• Facilitate innovation and lead managers to manage change
• Establish and maintain strategic business partner relationships
• Resolve conflicts with stakeholders
• Develop service recovery framework
• Drive customer loyalty for service excellence
• Develop and establish financial budget and plan
• Drive service quality and customer satisfaction
• Create original applications or ideas to reveal new possibilities and reshape goals through high level of innovativeness
• Facilitate innovation process within the organisation
• Lead by example at organisational level. Inspire, motivate and guide others to adopt a point of view, make changes or take action. Cultivate an open, cooperative and collaborative learning culture for the organisation
• Champion a service excellence ethos
• Lead managers to develop organisational and governance strategies
• Establish strategies for the allocation and deployment of resources efficiently and effectively
• Foster business relationships and organisational diversity
• Strategize workforce for service excellence
• Provide mentorship to help others in their professional and personal development to improve performance and further their careers
• Develop managers and high-potential employees through organisational talent capability reviews
• Develop self to maintain professional competence to lead an organisation
• Develop a business plan
• Establish business strategies for the business function
• Establish operational plans for the business function
• Strategize service operations
• Anticipate potential problems beyond the current scope and apply higher order problem solving tools and techniques to turn problems into opportunities
• Lead programme and project after-action review
• Develop a risk management framework, policy and process
• Manage compliance with F&B hygiene policies and procedures
• Manage revenue management

Requirements:

• At least Diploma in Business Management or any related fields
• Minimum 8 years’ experience in F&B operations with at least 3 years’ experience in leading at least a market chain outlets as Operations Manager or equivalent
• Ability to forecast and follow through budgets
• Set business plans and strategies with control in place
• High analytical skills to identify opportunities and trends in making business decisions
• Excellent computer skills in Power point, Words & Excel
• lf-initiate with inter-department leaders to develop plans to meet business KPIs
• Set vision and lead the team to achieve business results

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

✅SAMUEL SIAW Reg No: R24124745

Pastry Cook

• Working Days: 5 days rostered work week (May be required to work weekends/PH)
• Working Hours : 8am to 5:30pm
• Location: Buroh Lane [ Shuttle service from Lakeside MRT ]
• Salary: up to $2600

Requirements:

• Certificate in Pastry Skills or its equivalent
• Preferably 1 year of pastry experience
• Able to work on weekends/public holidays

Job Scope:

• Daily production of pastry products in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Lee Wan Ling | Reg No: R23116154

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

Senior HR & Admin Assistant

Working location: 3 mins walk Tuas Crescent MRT
Working days: Mon to Fri
Working hours: 08:30 am to 05:30 pm
Salary: $2,700.00 to $3,200.00

Responsibilities:

Staffing

• Work with the hiring managers on manpower requests and ensure timely filing of vacancies.
• Manage the entire recruitment process, including candidate screening, onboarding, and offboarding. This includes but is not limited to advertising positions, conducting interviews, securing job offers, and managing internship programs.
• Administer MOM work pass application, renewal, cancellation, and other related matters.

HR Administration

• Maintain and update employees’ p-file in SharePoint, ensuring information is accurate and current.
• Monitoring of staff attendance and providing daily attendance reports to HQ HR.
• Coordinate annual medical check exercises for operational staff.
• Participate in continuous improvement initiatives and assist in updating HR policies & procedures, and the staff handbook.

Employee Relation

• Plan and organize employee engagement programs and activities to improve employee relations and foster a harmonious and motivating work environment.

Office Administration

• Managing office supplies, such as stationery and pantry beverages, ensuring adequate stock at all times.
• Liaise with external vendors and service contractors for administrative needs.
• Sourcing and purchasing of office supplies as needed.
• Issuance of staff uniforms, monitor and ensure timely replenishment of stock
• Coordinating weekly laundry service for soiled jumpsuits and ESD shoes & booties.

Other Duties & Responsibilities

• Perform any other duties and responsibilities as and when assigned by the superior or management.

Requirements:

• Diploma/Basic Certificate in Human Resource Management or equivalent.
• Minimum 1 year of relevant working experience in a similar job scope, preferably in the manufacturing industry.
• Basic knowledge of the Employment Act and MOM regulations.

WhatsApp: https://wa.me/6591044149 (Shermaine)

Siah Sze Ming Reg No: R24125414

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Summary

We are looking for passionate food lover, who are positive and specializing in Vietnamese Cuisine.

Responsibilities

- Prepares Vietnamese food to specifications before and during operations.
- Design menus that enhance customers’ culinary experience while keeping up high quality.
- Cooks all food to Proper specifications in a timely manner.
- Ensures freshness and quality of all menu items.
- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
- Follows and upholds all health codes and sanitation regulations.
- Monitor inventory levels of commonly used items.
- Hire, train, and mange kitchen staff regularly.
- Performs other duties assigned.

Requirements

• 5 - 8 years of experience as a Head Chef specialized in Vietnamese cuisines
• Ability to track expenses and manage a budget
• Good time-management skills
• Great interpersonal and communication skills
• Strong passion for the art of food design
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed
• Able to lead a team & be self-motivated
• Result driven and team player

Interested candidate, please send resume to [email protected]

We regret only shortlisted candidate will be contacted.

Provide exceptional service to our guests, ensuring a memorable stay experience. Handle guest interactions, reservations, and resolve any issues promptly. Collaborate with colleagues to maximize room occupancy, promote hotel services, and maintain high standards of service quality.

• Provide exceptional customer service, ensuring high standards of personal presentation.
• Understand customer needs, delivering products and services that meet their expectations.
• Manage reservations from various sources (fax, phone, email) accurately in OnQ PM.
• Work with a sales-focused attitude, identifying opportunities to maximize revenue.
• Use suggestive selling and upselling techniques to increase revenue.
• Collaborate with other departments, ensuring professional and efficient communication.
• Promote Hilton Honors program and deliver loyalty benefits.

What do we need from you:

• 2 years of customer service experience
• Good computer skills (e.g., MS Office, property management systems)
• Excellent communication and problem-solving skills
• Ability to work in a fast-paced environment

Job Responsibilities
Personnel Management
• Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions.
• Adapt yourself to business needs and be willing to work any day of the week and any shift.
• Remain focus and complete one task before switching to the next one.
• Follow work list assigned by Chef de Partie, completed within acceptable time frame.
• Attend and participate in company trainings, embracing learning opportunities with a positive attitude and adhere to company philosophy.
• Work calmly and efficiently while promoting good working relations in the culinary/pastry/bakery department.
• Able to demonstrate a positive attitude and take pride in one's work. This must be reflected in the product produced for our guests to consume.
• Be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures.
• Report to culinary management any maintenance defects using the correct and proper procedures.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures.

Kitchen / Food
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying First in First out! kitchen best practice.
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.

Job Requirements
Education & Certification
• Degree / Diploma and Certification in Culinary Arts or Patisserie or Bakery

Experience
• 1-3 years of experiences as a culinary arts, pastry or bakery profession.

Competencies
• Able to identify different kind and categories of raw materials.
• Can differentiate the various type of cuisines.
• Basic cooking and sanitary knowledge
• Monitoring of basic cooking preparation techniques and utilization of knives.
• Have a well-groomed, professional appearance.
• Willing and able to work shift work.

Job Responsibilities
• Support and assist Executive Chef and his team with daily operations within the department and supporting departments.
• Maximize profitability through managing the cost of sales, inventory and labor productivity and general expenses of the Culinary Operations.
• Review sales and food cost on a regular basis to achieve budgetary goals
• Act as a coordination point for communication between Team Members and supporting departments in Marina Bay Sands.
• Achieve and maintain a reputation for Marina Bay Sands as an exciting culinary venue well known for quality of food.
• Create innovative and exciting menus, providing a balanced range of cuisines to meet customer requirements while providing quality in taste, temperature and presentation.
• Establish appropriate service standards, train and motivate the F&B Kitchen team to demonstrate these standards while carrying out their duties.
• Provide quality food products for our guests and supports in achieving all goals designated by the Executive Chef
• Involve in the timely pre-preparation before rush hours as well as for the next day “Mise en Place“ requirement.
• Comply and ensure hygiene policies are strictly adhered to a daily basis applying “First in First out! “ Kitchen best practice.
• Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding.
• Liaise with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Perform all duties in accordance with Marina Bay Sands policies and within the realm of the Company’s vision, mission and values.
• Liaise with restaurant managers and headwaiters keeping oneself informed of the patrons feedback and preferences and being involved in the overall planning of the business.
• Investigate and resolve guest opportunity in a prompt, courteous and professional manner with proper documentation and resolutions.
• Ensure a cooperative and professional rapport is maintained with all external controls. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Manage and handle all administrative duties effectively for the department with regards to Team Members, payroll records, scheduling and duty rosters, purchase requests, office equipment, mail, and email and phone inquiries.
• Provide constant feedback to the employees on their job performance creating a work environment which valued trust and transparency.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner

Job Requirements
Education & Certification
• Possesses a Certificate or Diploma in Culinary

Experience
• At least five years of managerial experience in a 4 – 5 star hotel or quality restaurant

Other Prerequisite
• Must have strong culinary experience
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills
• Fluent in English, knowledge of additional languages is advantages
• Able to instill safety and sanitation habits
• Willing and able to work shift work
• People and customer-oriented, motivator & self-starter
• Team builder, displays initiative and creativity
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Must be willing to work more than 44hrs per week if the need arises

Job Responsibilities
• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements
Education & Certification
• Diploma/Degree in Culinary Arts/ Pastey or related field preferred

Experience
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity

Competencies
• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.