Job Description

• Greet guests warmly and escort them to their designated seats.
• Ensure consistent and attentive service at every table.
• Answer and manage telephone inquiries, taking messages as needed.
• Support Food & Beverage (F&B) service operations when required.
• Address and resolve guest complaints, promptly notifying the Supervisor, Assistant Manager, or Manager.
• Initiate, coordinate, and oversee the preparation of all administrative tasks related to special events, promotions, and other activities, ensuring they align with departmental standards.
• Gather and analyze guest feedback for continuous improvement.
• Maintain and regularly update the guest history system to enhance personalized service.
• Prepare a comprehensive monthly report on guest comments and guest lists to inform business decisions.

Requirements

• Preferably, a minimum of 2 years of experience in Food & Beverage (F&B) operations.
• Experience in restaurant dining or wine knowledge is a strong advantage.
• Possesses a pleasant demeanor with strong interpersonal skills.
• Capable of multitasking effectively.
• Able to thrive in a fast-paced environment.

Job Description & Requirements

• Prepare and cook a wide range of Japanese dishes, including sushi, sashimi, tempura, ramen, udon, yakitori, and various traditional Japanese appetizers and main courses.
• Develop and create new and exciting Japanese recipes while maintaining authenticity and high standards.
• Ensure the quality and freshness of ingredients by sourcing and selecting the best available produce, seafood, and other necessary ingredients.
• Manage and organize kitchen operations efficiently, including food preparation, cooking, plating, and presentation.
• Adhere to strict food safety and hygiene standards, ensuring compliance with health and safety regulations.
• Train and supervise kitchen staff, providing guidance and mentoring to maintain consistency and excellence in food preparation.
• Collaborate with the restaurant management team to develop menus, implement cost-effective strategies, and monitor inventory levels.
• Maintain a clean and organized kitchen environment, including equipment maintenance and regular cleaning schedules.
• Stay updated with industry trends, new techniques, and ingredients related to Japanese cuisine to enhance menu offerings.
• Engage with customers, providing recommendations and accommodating special requests while ensuring their satisfaction with the dining experience.

Job Requirements:

• Proven experience working as a Japanese Chef or Sushi Chef in a reputable restaurant or culinary establishment.
• In-depth knowledge of Japanese cuisine, including traditional and contemporary dishes, cooking techniques, and flavor profiles.
• Strong creativity and ability to develop innovative Japanese recipes while respecting culinary traditions.
• Excellent understanding of food safety and hygiene practices, ensuring compliance with relevant regulations.
• Ability to work effectively in a fast-paced, high-pressure environment, maintaining composure and delivering consistent results.
• Leadership skills to supervise and train kitchen staff, fostering a positive and efficient work environment.
• Strong organizational and time management abilities to handle multiple tasks and prioritize effectively.
• Excellent communication and interpersonal skills to interact with customers, colleagues and suppliers.
• Formal culinary training or relevant certification in Japanese cuisine is advantage.
• Possess a valid food hygiene cert.
• At least 10 years of experience.
• Able to multitask and work efficiently under pressure.
• Must be able to work on weekends and public holidays.
• 6 days’ work week.

QA Assistant

Monday - Friday 9am to 6pm, 9am to 1pm on Sat (Alternate)

Office Location: Boon Lay

Basic: $2500 to $3000 depending on the experience

Requirement

• Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma / Degree, Food & Beverage Services Management, Food Technology/Nutrition/Dietetics or equivalent.
• At least 1 year(s) of working experience in the related field is required
• Relevant experience in Food & Beverage industry is an advantage.

Production and Supply Chain Support

• Conduct routine and daily checks on food safety, hygiene, quality, process and general guidelines of Halal requirements in production, supply chain and logistics
• Prepare and maintain food safety, hygiene, quality and process
• Perform daily periodic site walk of whole facility
• Conduct retention samples checks
• Coordinate with microbiological laboratory for sample collection and lab reports.
• Follow-up with Procurement on investigation and corrective actions on raw material complaint / customer feedback.

Regulatory Support

• Assist in internal audit.
• Support external customer and regulatory audits i.e. FSSC 22000, 3rd party supplier assessment.

Import and Export Management

• Prepare and liaise with warehouse team on export procedures e.g. placement of temperature data logger device.

Vendor Management

• Perform basic troubleshoot and liaise with external vendors for routine servicing and issue follow up e.g. pest control, cleaning chemicals, weighing scale, metal detector, microbiological laboratory.

Customer Management

• Provide support to customers’ request e.g. questionnaire, product specification, shelf-life lab test reports.
• Assist in investigation and follow up with investigation report.

Training

• Preparation of training materials e.g. attendance sheet, assessment.
• Coordination with HODs on training schedule.
• Conduct training

Ad-hoc Duties

• Any other duties assigned by QA manager.

Low Yu Xuan Reg No: R24123804

The Supreme HR Advisory Pte Ltd EA No: 14C727

• Researching and identifying new business opportunities - including new markets, growth areas, trends, customers, partnerships, products, and services - or new ways of reaching existing markets..
• Understanding and keeping up-to-date with constant developments in the food sector and establishing a good knowledge of the products and services.

Requirements:

• Nitec and above
• At least 2 years of experience in food industry.
• Strong communication and interpersonal skills.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R22111604

Job Responsibilities

• Fully responsible for the outlet's operating budget, including revenue, labor costs, and profitability.
• Continuously seek ways to increase revenue without compromising established standards.
• Ensure effective communication between managers and staff.
• Prepare F&B profit reports, budgets, and marketing plans.
• Assist management with promotional activities and creative ideas, making recommendations as needed.
• Develop, implement, and conduct staff training programs.
• Ensure the highest quality of products is served.
• Hold daily briefings with staff to review occupancy forecasts, reservations, special attention items, complaints, and any other relevant issues.
• Monitor guest service to ensure it meets set standards, and attend to guests as necessary.
• Anticipate guest complaints and take prompt corrective action.
• Stay aware of the clientele mix, seasonal periods, and festivities, and make recommendations for competitive analysis and budgeting.
• Coordinate with the Chef and other departments for special promotions and ensure staff are informed to maximize upselling opportunities.
• Maintain a strong, efficient team while fostering loyalty and trust among staff.

Requirements

• Minimum of 2 years of managerial experience in the hospitality industry.
• Strong leadership abilities with the capacity to motivate a team.
• Skilled in solving practical problems and handling situations with limited standardization.
• Excellent interpersonal and leadership skills.

• Schedule, assign, and supervise all housekeeping operations on the assigned guest floors to maintain the highest standards of cleanliness.
• Provide assistance with various assignments within the housekeeping department as needed.
• Supervise, organize, and coordinate the activities of Housekeeping Attendants I and II (Rooms), as well as any contract workers assigned to the guest floors.
• Attend daily briefings, noting VIP arrivals and special attention items for guests.
• Conduct briefings with room attendants to ensure the execution of special requests.
• Inspect vacant, clean rooms, report discrepancies to housekeeping for assignment, and notify the hotel duty manager for further investigation.

Job Requirements

• Minimum of 2 years of experience in either Guest Rooms, Uniform or Laundry operations.
• Excellent communication, decision-making, organizational, and leadership abilities.
• Flexibility to work shifts, including weekends, and on the eve of public holidays or public holidays, as required.
• Ability to interact confidently and effectively with all levels of management, guests, associates, and stakeholders, both within and outside the hotel.

• Support the Outlet Manager in the daily operations of the department.
• Uphold and deliver brand values and standards.
• Assist in managing all aspects of the guests' dining experience, including quality control, team member management, inventory management, and customer service.
• Train and mentor Captains and Junior Captains, fostering their development and ensuring they meet the high standards expected by the hotel.
• Participate in planning and executing events, working closely with the team to ensure seamless service and guest satisfaction.
• Monitor guest feedback and implement improvements to enhance the overall dining experience.
• Assist in maintaining inventory levels, ensuring that all supplies are adequately stocked and meet the quality standards.

Requirements

• Minimum of 2-3 years of experience with a customer-oriented approach and strong patience.
• Hospitality experience is an added advantage.
• Proven ability to lead a team effectively.
• Possesses a pleasant demeanor and strong interpersonal skills.
• Holds a Food Hygiene certificate.
• Capable of thriving in a fast-paced environment.

• Position: Sales Executive - Hotel
• Working days: Mon-Fri
• Working Time: 9am – 6pm, Alternate Sat 9am to 1pm
• Location: Boon Lay MRT
• Salary: Basic $4000 to $4500 + quarterly incentive + car allowance $700 / transport allowance claim $500 + Mobile allowance $80, Gross $6k to 7k

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Requirements

At least diploma + Proven experience in FMCG food sales or a related field.

The Sales Executive would be responsible for driving sales and revenue growth for assigned

channels.

Your primary focus will be on building and maintaining strong relationships with customers, identifying new business opportunities, and achieving sales targets. You will play a crucial role in understanding market trends, promoting the brand, and ensuring customer satisfaction.

This role is part of the member team in living the company culture of member involvement, ownership, and teamwork at company.

Responsibilities:

1) Achievement of Sales and margin

- Develop and implement effective sales strategies to achieve and exceed sales targets.

- Identify and pursue new business opportunities within the assigned territory or market segment.

- Build and maintain strong relationships with new and existing clients, addressing their needs, and ensuring customer satisfaction.

- Conduct market research to stay informed about industry trends, competitor activities, and consumer preferences.

2) Customer Relationship Management:

- Cultivate and maintain long-term relationships with key accounts and customers

- Address customer inquiries and concerns promptly and professionally.

- Collaborate with internal teams, such as marketing and logistics, to ensure smooth order processing and delivery.

- Ensure prompt payment collection

3) Sales Reporting

- Prepare regular sales reports, including sales forecasts, pipeline updates, and market intelligence.

- Present findings and recommendations to management to drive informed decision-making.

4) Collaborate with the marketing team to develop and implement marketing campaigns that align with sales objectives.

5) Represent company professionally with customers and vendors while conducting business according to the values of a world class organization.

Senior Pastry Chef

Working locations：Pandan Loop

Working Hours: 6 days, 44 hours excluding break time

Salary: $3,000 - $4,000

Responsibilities:

• Supervise, prepare and bake artisan breads, sweet and savoury bakes and pastries for service.
• Supervise food preparation to ensure consistent food quality before service / dispatch.
• Ensure good practices for food storage in accordance with food safety standards.
• Comply with workplace safety & health system and F&B hygiene policies and procedures.
• Perform production site and equipment maintenance.
• Manages expense control, food cost, wastage, and quality control in accordance to the agreed targets.
• Maintain and administer receiving procedures for inventories.
• Review processes to improve food & process quality, productivity, and operation.
• Conduct orientation and training of team members.
• Assist in team staffing.
• Any other duties as assigned.

Requirements:

• At least 5 years working experience in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Willing to work on rotating shifts, weekends and public holidays.

Lee Wan Ling | Reg No: R23116154

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

• Working Days: 5 Days [Monday - Friday]
• Working Hours: 8.30am - 5.30pm
• Salary: $2600-$3200
• Location: Eu Tong Sen St ( Near Clarke Quay MRT )

Requirements:

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

Summary:

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

Responsibilities:

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

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

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

• Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day
• Working Location: Islandwide
• Salary: $2800-$3000

Job Scope

• stir fry rice and noodle dishes

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

Stir Fry Cook

Working Days & Hours: 5 Day | 10:30am to 10pm | 9am to 8:30pm | 1.5 hours break
Working Location: Islandwide
Salary Range: $2800-$3000

Job Responsibilities:

• Stir fry rice and noodle dishes.
• Maintaining good practice of hygiene.
• Maintaining standard operating procedures.

Job Requirement:

• Relevant Experience

Tan Jia Jun | REG No: R23112681

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

KYO KOHEE is looking for individuals who have the love of sharing daily conversation, experience, and connecting with people. We are seeking a positive individual, a leader with good teamwork and sociable attitude. If this sounds like you, we want you to be part of our team.

Applicants for the Chef position should be passionate about food and cooking, genuinely enjoy the whole process of procuring, preparing, cooking and serving food, and someone who exhibits pride in their work and to always work towards those standards of excellence.

Essential job functions include but are not limited to the following:

• Responsible for day-to-day running of kitchen and back of the house operations
• Prepare and execute with finesse all menu items during service
• Consistently monitor food quality and quantity
• Ensure daily cross checking of all the kitchen checklists to ensure SOP is being followed
• Ensure compliance with SFA regulations
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Maintain high standard of personal hygiene of kitchen team, inspect uniform, grooming, and coordinate proper equipment sanitation
• Identify issues or problems and report and discuss with Head Chef for solutions
• Ensure that there is always sufficient supply of all food items.
• Ensure inventory system is properly recorded, updated and stock take of inventory is properly accounted and prices updated in the system
• Evaluate food products to assure that quality standards are consistently attained
• Planning and organizing daily operational needs.
• Maintain good relationship with team member and front of house staff
• Other adhoc duties as assigned by supervisor-in-charge.

Benefits

• Up to 17 Days Annual Leave
• Up to $1,000 Flexi benefits (gym, travel, dental, etc)
• Medical benefits
• Annual performance bonus
• Long-term rewards & incentives
• Career progression path
• Overseas training opportunities (Japan, Australia, Indonesia, etc)

Requirements

• Minimum culinary certificate or equivalent and above with minimum 1 years of relevant experience
• Able to multitask and work efficiently under pressure
• Excellent knowledge of BOH systems, ordering and inventory
• Understand health and safety, and basic food hygiene practices
• Attention to detail is essential
• Team player with a good learning attitude
• Good communications and leadership skills
• Resolve issues in a fair and positive manner
• Patient with good listening skills
• Be punctual and well disciplined
• Able to communicate with a diverse group of people in spoken English

Please submit a detailed resume with photo including:

• Personal details and contact information
• All relevant and past work experience with references
• Last drawn salary and expected salary
• Date of availability

Position: Kitchen Assistant (Jap Fusion Cuisine)

• Basic Salary: $2100 + Incentive + Allowances + OT (Gross can up to $3400 or above)
• Working hours: 8 - 9hrs each day (split shift); 5/6 days work week; up to 44 hrs each week.
• Working Location: Marina One (Downtown / Raffles Place MRT)

Job Requirements

• Willing to work shifts, weekends and public holidays.
• Relevant experience in Japanese Cuisine is a plus.

Job Descriptions:

• Manage Food Preparation and Production
• Maintain high quality standard of all food product and dishes
• Assist Head Chef on daily operational needs and duties such as inventory, ordering and receiving for the kitchen supplies throughout the day
• Maintain basic cleanliness and hygiene standard

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Stir Fry Chef

Working Days & Hours: 5 Day | 10:30am to 10pm | 9am to 8:30pm | 1.5 hours break
Working Location: Islandwide
Salary Range: $2800-$3000

Job Responsibilities:

• Stir fry rice and noodle dishes.
• Maintaining good practice of hygiene.
• Maintaining standard operating procedures.

Job Requirement:

• Relevant Experience

Tan Jia Jun | REG No: R23112681

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

Assistant Marketing Manager (F&B/ Retail Industry)

• Working Day: Mon to Fri (Hybrid arrangement)
• Working Hours: 9am - 6pm
• Location: Somerset

Job Purpose:

• To achieve business and brand objectives through effective planning and execution of marketing strategies and management.
• To support restaurant openings and local restaurant marketing to achieve restaurant business performance.
• To establish strong internal & external relations to effect marketing strategies

Job Responsibilities:

Strategic Planning:

• Support the Marketing Director in developing marketing strategies and plans to achieve brand and business objectives through brand communications, menu offerings, pricing, promotions, campaigns, marketing tactics, and customer loyalty programs.

Campaign Planning & Execution:

• Drive campaign implementation by working closely with internal teams, external vendors, agencies, and partners.
• Ensure communications, marketing updates, and project tracking are delivered in a timely manner.
• Manage campaign budgets and expenses.

Local Restaurant Marketing:

• Drive partnership and collaboration programs to increase footfall to restaurants.
• Build relationships with Mall Management to maximize partnership and branding opportunities.
• Develop necessary tools and materials to support local restaurant marketing executions.
• Educate and train restaurant managers on brand understanding and local restaurant marketing implementations.
• Identify opportunities to boost sales and revenue through effective marketing initiatives and promotional activities.

Event and Partnership:

• Identify potential partnership opportunities to build brands and drive footfall.
• Evaluate the effectiveness and return on investment of event participations and third party collaborations.

Social Media:

• Liaise with agency and support the content development process (photos, videos, and writing) to drive community engagement.
• Support and monitor the execution of marketing campaigns on various digital platforms to achieve campaign objectives.
• Monitor digital marketing and social media performance and trends to identify gaps and opportunities.

Menu & Pricing Strategies Development:

• Support the pricing and new product development process.
• Collaborate with key stakeholders to roll out new product innovations.
• Assist in menu and price change initiatives.

Brand Touch Points:

• Ensure brand touch point implementations in restaurants meet brand standards.
• Evaluate store brand touch points on a quarterly basis and ensure they are up to standard.
• Provide feedback to all key stakeholders if any improvements or action plans are required.

Monitoring & Reporting:

• Monitor restaurant sales and menu mix trends and prepare regular reports and analysis.
• Monitor campaign results and effectiveness and prepare post-campaign reports.

Competitor Tracking & Analysis:

• Keep track of competitor activities and trends, and compile reports as needed.

Job Requirement:

• Degree in Marketing / Advertising / Business or any other relevant.
• 3-4 years of Brand & Marketing Experience
• At least 2 years experience in F&B or retail marketing as an Assistant Manager

Interested personnel kindly contact WhatsApp :+65 9299 4753 (Marcus)

OR

Email to : [email protected]

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

[email protected]

Supervising and training employees

Implementing processes to reduce costs

Analyzing and reporting on performance

When you build your own operations supervisor job description, make sure to tailor these duties to the role, based on your company’s requirements.

Oversee efficiency of operational processes

Participate in strategic planning and goal-setting for various business functions, including IT and customer support

Analyze business requirements and customer needs

Research methods to improve operations and reduce costs

Monitor and report on department performance

Provide administrative support (e.g. updating inventory)

Ensure compliance with company policies and regulation

• Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day
• Working Location: Islandwide
• Salary: $2800-$3000

Job Scope
-stir fry rice and noodle dishes

**Kitchen assistant willing to learn can apply**

Tong Wei Chin (Reg No.: R24123803)

The Supreme HR Advisory Pte Ltd (EA No: 14C7279)

Working Day: Mon to Fri (Hybrid arrangement)

Working Hours: 9am - 6pm

Location: Somerset

Salary: $5000 - $6000

Job Requirement:

• Degree in Marketing / Advertising / Business or any other relevant.
• 3 - 4 years of Brand & Marketing Experience
• At least 2 years experience in F&B or retail marketing as an Assistant Manager

Job Purpose:

• To achieve business and brand objectives through effective planning and execution of marketing strategies and management.
• To support restaurant openings and local restaurant marketing to achieve restaurant business performance.
• To establish strong internal & external relations to effect marketing strategies

Job Responsibilities:

Strategic Planning:

• Support the Marketing Director in developing marketing strategies and plans to achieve brand and business objectives through brand communications, menu offerings, pricing, promotions, campaigns, marketing tactics, and customer loyalty programs.

Campaign Planning & Execution:

• Drive campaign implementation by working closely with internal teams, external vendors, agencies, and partners.
• Ensure communications, marketing updates, and project tracking are delivered in a timely manner.
• Manage campaign budgets and expenses.

Local Restaurant Marketing:

• Drive partnership and collaboration programs to increase footfall to restaurants.
• Build relationships with Mall Management to maximize partnership and branding opportunities.
• Develop necessary tools and materials to support local restaurant marketing executions.
• Educate and train restaurant managers on brand understanding and local restaurant marketing implementations.
• Identify opportunities to boost sales and revenue through effective marketing initiatives and promotional activities.

Event and Partnership:

• Identify potential partnership opportunities to build brands and drive footfall.
• Evaluate the effectiveness and return on investment of event participations and third party collaborations.

Social Media:

• Liaise with agency and support the content development process (photos, videos, and writing) to drive community engagement.
• Support and monitor the execution of marketing campaigns on various digital platforms to achieve campaign objectives.
• Monitor digital marketing and social media performance and trends to identify gaps and opportunities.

Menu & Pricing Strategies Development:

• Support the pricing and new product development process.
• Collaborate with key stakeholders to roll out new product innovations.
• Assist in menu and price change initiatives.

Brand Touch Points:

• Ensure brand touch point implementations in restaurants meet brand standards.
• Evaluate store brand touch points on a quarterly basis and ensure they are up to standard.
• Provide feedback to all key stakeholders if any improvements or action plans are required.

Monitoring & Reporting:

• Monitor restaurant sales and menu mix trends and prepare regular reports and analysis.
• Monitor campaign results and effectiveness and prepare post-campaign reports.

Competitor Tracking & Analysis:

• Keep track of competitor activities and trends, and compile reports as needed.

Chin See Min Reg No. : R22107450

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

Job Descriptions

• Knows and uses the service guidelines by the brand guideline.
• Prompt, and courteous greeting of customers
• Take orders and deliver food to customers on the table in an accurate and timely manner
• Ensure all guests receive positive and professional service to the highest standards to exceed the
• customer's expectations and obtain the feedback of the customer
• Follow sequence of service standards as per brand guidelines
• Have a complete and thorough knowledge of all menu items in order to be able to describe and make suggestive selling to customers
• Ensure food quality and consistency is delivered at all times
• Manage the set up and close down of tables within section
• Divide restaurant into sections for each shift and ensure fair allocations
• Ensure full closing procedures are carried out consistently and thoroughly
• Ensure tables are turned around and ready with minimal delay
• Maintain cleanliness and hygiene standards
• Ensure the cleanliness and refilling of condiment sets and napkin containers
• Coordinating with cashier to handle accurately order invoices and tips
• Keeps all work stations and equipment as clean as possible at all times
• Attend all regular departmental briefings and contribute to an open communication within the assigned team
• Performs other duties pertinent to this job as assigned

Job Requirements

• Minimum 3 years of experience in similar positions in a high-volume, fine dining restaurant
• Good in English
• Good communications and interpersonal skills
• Customer oriented with a positive attitude and smiling face
• Cooperative and self-giving team player
• Ability and willingness to perform under stress
• Positive and high energy level

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working hours

• 12:00- 3:00 PM and 6:00 PM- 1:00 AM (transport provided at night)
• Working Days: 5 days/week

QA Manager

• Monday - Friday 9am to 6pm, 9am to 1pm on Sat (Alternate)
• Office Location: Boon Lay
• Basic: $5000 to $5500 depending on the experience

Job Requirements

Minimum 5 years’ experience working in the Food industry and possess good knowledge of manufacturing processes.

Proven track record in leading the set-up and implementation of ISO22K or higher standards in the food manufacturing industry will be an added advantage.

Possess knowledge of international standards i.e. FSSC22K, GFSI

Min. Degree/Diploma in Food related discipline, Food Science or Food Technology

Job scope

Support functional departments in terms of processes of food quality and safety during daily operations.

Plan, organize, and coordinate to ensure the smooth operation of the QA Department daily.

Understand the business direction of the company and work closely with respective coaches to make necessary adjustments on job scopes and responsibilities to synchronize with the strategic plans of GM.

Prepare monthly reports i.e. Complaint Log, HACCP Objectives Summary, Demerit Point System Records, GMP audit, etc. for submission to the Management

Collect and analysis data/trend analysis report on non-conformity and improvement initiatives.

Plan lab testing by the sensitivity level of FG to manage and control department expenses and to keep within budget.

Participate and support quality system implementation (audit activities by government sectors, certification bodies, and customers)

Work closely with all functional departments on improvement initiatives i.e. standards, processes, and procedures in writing

Assign with short-term projects/initiatives/training programs and responsible for ensuring completion of work before the datelines.

Report all non-conformity matters regarding food quality or safety to the coach.

Other project as assigned

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

• Perform checks on food products, storage, and processing facilities to ensure quality guideline in the vicinity.
• Conduct daily inspections and implement of the factory's food safety, quality, sanitation, and hygiene in accordance with ISO & HACCP requirement.
• Collaborate with the export coordinator to determine the operational needs for export shipments of the food products

Requirements:

• Diploma in Food Technology or equivalent
• At least 2 years of QA/QC experience in food manufacturing sector.
• Familiar with ISO standards for Quality and Food Safety

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

Job Descriptions

• Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
• Completes assigned prep work and beautification duties in an efficient time frame
• Moves prepared food out of the prep area continuously
• Works together in a team-oriented environment to produce foods in a timely and orderly manner
• Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
• Keeps all work stations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas
• Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Collaborates with Sous Chef to create new ideas for their sections
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned

Job Requirements

• Minimum 4 years of kitchen experience, at least 1 year as Demi Chef De Partie
• Robatayaki experience would be preferred
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working hours

• 12:00- 3:00 PM and 6:00 PM- 1:00 AM (transport provided at night)
• Working Days: 5 days/week

Assistant Marketing Manager

Working Day: Mon to Fri (Hybrid arrangement)

Working Hours: 9am - 6pm

Location: Somerset

Salary: $5000 - $6000

Job Requirement:

• Degree in Marketing / Advertising / Business or any other relevant.
• 3 - 4 years of Brand & Marketing Experience
• At least 2 years experience in F&B or retail marketing as an Assistant Manager

Job Purpose:

• To achieve business and brand objectives through effective planning and execution of marketing strategies and management.
• To support restaurant openings and local restaurant marketing to achieve restaurant business performance.
• To establish strong internal & external relations to effect marketing strategies

Job Responsibilities:

Strategic Planning:

• Support the Marketing Director in developing marketing strategies and plans to achieve brand and business objectives through brand communications, menu offerings, pricing, promotions, campaigns, marketing tactics, and customer loyalty programs.

Campaign Planning & Execution:

• Drive campaign implementation by working closely with internal teams, external vendors, agencies, and partners.
• Ensure communications, marketing updates, and project tracking are delivered in a timely manner.
• Manage campaign budgets and expenses.

Local Restaurant Marketing:

• Drive partnership and collaboration programs to increase footfall to restaurants.
• Build relationships with Mall Management to maximize partnership and branding opportunities.
• Develop necessary tools and materials to support local restaurant marketing executions.
• Educate and train restaurant managers on brand understanding and local restaurant marketing implementations.
• Identify opportunities to boost sales and revenue through effective marketing initiatives and promotional activities.

Event and Partnership:

• Identify potential partnership opportunities to build brands and drive footfall.
• Evaluate the effectiveness and return on investment of event participations and third party collaborations.

Social Media:

• Liaise with agency and support the content development process (photos, videos, and writing) to drive community engagement.
• Support and monitor the execution of marketing campaigns on various digital platforms to achieve campaign objectives.
• Monitor digital marketing and social media performance and trends to identify gaps and opportunities.

Menu & Pricing Strategies Development:

• Support the pricing and new product development process.
• Collaborate with key stakeholders to roll out new product innovations.
• Assist in menu and price change initiatives.

Brand Touch Points:

• Ensure brand touch point implementations in restaurants meet brand standards.
• Evaluate store brand touch points on a quarterly basis and ensure they are up to standard.
• Provide feedback to all key stakeholders if any improvements or action plans are required.

Monitoring & Reporting:

• Monitor restaurant sales and menu mix trends and prepare regular reports and analysis.
• Monitor campaign results and effectiveness and prepare post-campaign reports.

Competitor Tracking & Analysis:

• Keep track of competitor activities and trends, and compile reports as needed.

Interested personnel kindly contact WhatsApp: +65 9299 4753 (Marcus)

OR

Email to : [email protected]

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Descriptions

• Coordinates with Chefs to ensure correct quantities for bulk food preparation.
• Cleaning, peeling, cutting of all food items according to the company’s standards and assuring efficient food service
• Follows recipes and cooking procedures precisely
• Ensures good quality and freshness of food items
• Ensures accurate storage of food by using label and day-dots
• Responsible for the proper cleaning and sanitary matters of working area and/or as delegated by the Head Chef
• Handles all working material and equipment correctly and keeps it well cleaned
• Reports all necessary repairs to his Superior
• Follows all statutory hygiene and safety requirements
• Performs other duties pertinent to this job as assigned.

Job Requirements

• Minimum 2-3 years of kitchen experience, previous experience in a fine dining restaurant
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working hours

• 12:00- 3:00 PM and 6:00 PM- 1:00 AM (transport provided at night)
• Working Days: 5 days/week