Brief Summary

• Monday to Friday, 8am to 5.15pm
• Basic $3,400 - $4,500 (depends on experience)
• AWS (13-month) + Performance Bonus
• Location - Tuas (next to MRT)

Job Scope

QA Operations (Product and Processes)

• Be responsible for daily operations of the online QC support of UM Plant.
• Manage QC lab tech scheduling and plan work force utilization to ensure efficient use of resources.
• Ensure that products are effectively inspected/tested, and that product/process quality data conformed with specifications.
• Ensure continuous compliance to Good Manufacturing Procedures.
• Monitor and analyze process / product outputs, identify systemic problem / opportunity areas, provide data to the divisional team(s), and work with team members to drive process improvement project towards zero-defect quality performance.
• Lead to review effectiveness of corrective & preventive actions (CAPA) system.

Lab Operation

• Supervise QC laboratory operations.
• Coordinate with other departments and conduct investigations as an area expert for appropriate discrepancies.
• Assist in developing departmental strategic staffing plans and justifications for headcount and capital equipment requests.
• Promotes laboratory safety working culture. Review opportunity to achieve zero incident.

Quality Systems

• Perform as SAP Superuser for Quality function.
• Manage QA System sustainability.
• Lead to attain food safety management system certification, i.e., ISO22000.
• Lead to plan and organize regular audits to the production and quality operations for compliance as well as to co-ordinate and document corrective action programs.
• Lead to review Change Management, Audit management and CAPA Management are effective.
• Manage other Quality related projects as and when required.

Job Requirements

• Min.3 years of experience in QA (Food Manufacturing)
• Degree holder
• Knowledge in GMP, audits, CAPA system preferred

Interested applicants, click APPLY NOW or text +65 9759 6862 for confidential discussion.

OH ZI YI, JOEY | R22107510

MTC CONSULTING PTE LTD | 15C7752

Roles & Responsibilities

Japanese Omakase Fine Dining Restaurant seeking an experienced, and professional Head Chef.

• Ensure efficient running and daily operations of the outlet under purview.
• Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Check that the quality of food prepared by staff meets the required standard and make necessary adjustments.
• Monitors food quality and quantity to ensure the most economical usage of ingredients.
• Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.
• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.
• Plan monthly roster to ensure smooth operations and high productivity.
• Create new menu items and seasonal/ daily specials as a head chef.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standard in this area.
• Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility.
• Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, and provide direct coaching when necessary.
• Holds daily briefings, and communicates upwards to ensure a high level of staff satisfaction.

Job Requirements:

• At least 4 to 5 years of working experience as Yakitori Chef in the related field is required for this position.
• Good knowledge of various yakitori types and techniques.
• Possess leadership and management skills.
• Good knowledge and creativity in food planning and preparation.
• Hands-on individual who is willing to get involved and lead by example.
• Must be able to work on weekends and public holidays.

Responsibilities:

• Coordinates and prepares all cooking in the Thai kitchen
• Ensure standards of food preparation, quality, and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene, and safety

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 2 years relevant working experience in similar capacity
• Good to have experience in Thai cuisine

JOB RESPONSIBILITIES

• Handle partial of monthly accounts.
• Assist in Quarterly GST reporting and reconciliation
• Prepare and process electronic transfers and payments for local and overseas.
• Review and verify invoices before payment.
• Ensure accounts payable invoice and expenses claims are accurate, properly taken in, monitor prepayment and charge out according.
• Completeness of balance sheet schedules every month include reconciliation of payments, monitor accounts to ensure payments are up to date.
• Resolve invoice’s discrepancies issues and reconciliation report.
• Prepare journal voucher, ensure timely closing of AP.
• Liaise with different business unit for payment purpose.
• Prepare audit schedule and providing accurate and timely tax (GST)/ financial reports to relevant authorities.
• Other ad-hoc duties as required and/or assigned.

JOB REQUIREMENTS

• Minimum Diploma or Degree in Business and/or Accounting, LCCI qualification or relevant discipline
• Minimum 2 to 3 years of experience.
• Knowledge and experienced in baisc accounting software
• Knowledge in Microsoft Office suite, especially in MS Word and Excel.
• Willingness to be flexible and dedicated to meeting reporting deadlines.
• Ability to communicate and work well with others in a team environment.

Responsibilities:

• Uphold the standards of food presentation, production, and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights, and promotions
• Keep up to date with the new products, recipes, and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job ID: 18923

• Location: Newton
• Working hours: Starting from 8:00 and 10:00, working 8 hours (40 hours per week), weekend maybe require depending on situation
• Salary: up to $8,000 (Depending on experiences)

Job Description

1) Lead the development of new markets

• Conduct the initial market research and feasibility studies.
• Establish legal entities and conduct property research as needed.
• Provide support in engaging with real estate agents, design companies, and law firms if necessary.
• Validate business plans for new stores and support the internal approval process for new store openings.
• Manage store operations, including menu design, production planning, and supply chain planning.
• Develop investment plans
• Oversee new staff hiring and training.

2) Manage the global store portfolio:

• Monitor the development status in subsidiaries across Asia, Europe, and the US.
• Maintain a centralized database on design specifications and capex investments, promoting internal sharing of such information.

Job Requirement

• Diploma / Degree with at least 3 years of relevant experience in a related field, particularly in F&B
• Strong oral and written communication abilities
• Proficient negotiation skills
• Exceptional project management capabilities
• Familiarity with and passion for the F&B industries are highly preferred
• Willingness to undertake frequent business trips
• Japanese language skills are desirable to liaise with Japanese speaking stakeholders, but not mandatory

Interested applicants, kindly send your updated resume to Joanne (R21101135) [email protected] with the email subject header "Job Application for 18923, Business Development AM/Manager".

Only shortlisted candidates will be notified, other applications will be updated to our database for future job opportunities.

By submitting any resumes or applications to Pasona Singapore Pte Ltd, you are considered to have read and agreed on the terms of our Privacy Policy, and consented to us collecting, using, retaining, disclosing your personal information to the prospective employers for their consideration.

Please find Privacy Policy Agreement from the below link.

http://www.pasona.com.sg/privacy.html

Pasona Singapore Pte Ltd

Joanne Yeo Min Qian
EA License No:90C4069

Registration No.: R21101135

Junior Marketing Executive (F&B )

Working hour : Mon-Fri 8.30am- 6pm

Salary : $2700-3000

Address : Enterprise Rd

Job Scope:

RESPONSIBILITIES & EXPECTATIONS

• Responsible for the brand development work of the catering brands.
• Develop marketing strategies and plans, advertising, promotions, creative projects, media relations, sponsorships and event management.
• Develop revenue and profit growth strategies for the business and take charge of the tactical execution of the brands’ marketing communication initiatives in support of the business strategy, market goals, and organizational objectives.
• Leads, coordinates campaigns and communications through all phases of launch and maintenance, including reporting, analysis and optimization.
• Collaborate with internal business partners like Operations, F&B and Finance teams to ensure that all initiatives support the brand promise.
• Develop creative briefs and guide creative direction to meet objectives for all advertising and communications, including print, and digital assets
• Monitor and improve ROI using strategic and analytical approach
• This role requires a strategic and analytical approach to monitoring and improving ROI.
• Prepare and manage budgets for various marketing and branding initiatives to achieve cost efficiencies.

Minimum 1 years’ relevant brand management and marketing experience

If Interest please kindly click on the Apply button

Ong Choon Kiat (James) | Reg No: R22104989

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

Famous Food Court Chain is looking for Management Trainee & Chef.

Open position: 9 pax

Salary: $2800-$3500 (depends on experience)

Requirement:

Experience chef or trainee willing to learn

Mandarin & English speaking

Good attitude and personality

6 days work week

Shift work

Direct application, Whatsapp your CV to Ms Ong +65 8866 1672.

The Assistant supervisors should relayinformation quickly, articulately, efficiently andthoroughly, so that employees are kept abreastof all relevant information and understandwhat's expected of them at all times.

1. In-Charge of Closing and Opening.

2. Knowledge in Cash-In Cash-Out, Cash RegisterMachine.

3. Making Traditional Coffee, Tea, Beverages.

4. Serving Drinks and Foods.

5. Able to Work Long Hours, Standing LongHours.

6. Can Communicate, Work, Train Staff.

7. Ensure Workplace is Clean and Hygiene at all the Time.

8. Ensure Stocks is enough for Daily Operations.

9. Assisting with other administrative tasks,when required.

JOB REQUIREMENTS

1. At least 5-10 years of relevant experience inthis related fields is required.

2. Excellent verbal and written communicationinterpersonal skills.

3. Good work ethics ability to multitask & workefficiently under pressure.

4. Able to work in a fast-paced environment.

1.The Cook is Responsible for overall operation, hire stall purchase Food and Stock, and make sure everyone is trained on proper food preparation,proper and legal alcoholic beverage service kitchen safety techniques and understand health standards

2. Exceptional people management skills to be able to lead, motivate and develop teams.

3. Promote good relations with staffs, contractors and management.

4 Screens job applicants, hires new employees, and supervises, counsels, staffs as well as recommends promotions, transfers and dismissals.

5. Supervising mult-disciphinary teams of staffs including deaning, maintenance. grounds and security.

6. Organizes and conducts meetings and communicates pertinent information to the staffs.

7. Ensure the operation runs smoothly- including rotas. staffing levels, recruitment and HR issues, conducting audits and ordering suppliers and amenities stocks are available to meet the operational requirements.

8. To have the overall responsibility for the practical organisation of the day to day cleaning operation.

9. Undertaking necessary administration and paperwork and any other duties or responsibility being assigned.

10. Offers a creative menu to compete with other local restaurants.

11. Stays open until the last customer leaves.

12. Cleans up after business hours

JOB REQUIREMENTS

1. At least 5-10 years of relevant experience in this related fields is required.

2. Excellent verbal and written communication interpersonal skills.

3. Good work ethics ability to multitask & work efficiently under pressure.

4. Able to work in a fast-paced environment.

(FMCG Non-Food / Health & Beauty)

Location: Woodland

Salary : $4000 + Commission

Working days: Monday - Friday (7.30am -5pm / 8am-5.30pm / 8.30am-6pm)

Job Responsibilities

• Formulate strategic plans and initiatives aimed at bolstering business channel expansion.
• Manage sales accounts, catering to various sectors including general trade, convenience stores, wholesalers, modern trade, and food service, with a focus on nurturing strong customer relationships.
• Drive the acquisition of new accounts and the promotion of existing and new products to both current and prospective clients.
• Meet sales objectives by achieving targets, managing channels effectively, and controlling costs.
• Develop and implement sales promotion strategies and budgets to surpass channel sales goals.
• Generate comprehensive sales reports for management review.
• Optimize resource allocation within the sales budget for maximum efficiency in designated channels.
• Conduct regular field visits to ensure route coverage, monitor competitor activities, and identify growth opportunities.
• Inform sales channel clients about new products and promotions to stimulate increased sales.
• Establish and maintain an efficient outlet servicing schedule to meet or exceed sales targets.
• Collaborate with the Marketing team to execute effective sales activities and promotions, enhancing product visibility and consumer engagement.
• Lead and inspire a sales team to achieve set targets.
• Provide coaching and support to enhance the sales capabilities of team members.

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

Responsibilities:

• Assist Outlet Manager on the daily operations of the restaurant, ensuring that all activities comply with established operational standards and procedures.
• Manage costs to achieve business goals and profitability targets
• Take charge of bar inventory and beverage orders
• Ensure that customer needs and expectations are met by providing operational leadership that supports organization's service culture and maximizes customer satisfaction.
• Train new and existing employees on proper customer service practices, teamwork, and other relevant operational procedures.
• Assume responsibility for all restaurant administrative duties, including but not limited to scheduling, inventory management and reporting.

Requirements:

• Must have at least 2 years of experience in managing F&B operations in a restaurant setting.
• Must have bar knowledge and familiar with bar operations
• Customer-oriented with a high desire for service quality.
• Strong planning and organizational skills with a keen eye for details.
• Able to motivate employees to work as a team
• Able to multi-task and work under pressure.
• Warm and cheerful personality; energetic and highly motivated
• Excellent communication and interpersonal skills
• Able to work in a team with people from different backgrounds

If you meet the above requirements and keen to take on new challenges, we would love to hear from you. Please apply with your CV.

Position : Supervisor (For Fine Dining Japanese Restaurant)

Job Responsibilities

• Preferably have working experience in a Japanese restaurant
• Reports to the Head Chef
• Receive and greet guests followed by seating them accordingly.
• Inspect dining room, table settings, chairs, floors, proper maintenance, cleanliness and safety.
• Manage the guest reservation system alongside with reservation staff.
• Adhere and enforce all restaurant rules, regulations and policies.
• Communicates to Chef for any issues regarding food quality and service levels.
• Performs all duties of restaurant employees and related departments as necessary.
• Opens and closes restaurant shifts.

REQUIREMENTS:

• Minimum 1 years' of experience in F&B industry
• Possess drive & passion to excel in the F&B industry
• Strong communication, problem-solving, motivational and people skills
• Able to commit to restaurant's peak period including weekends and public holidays
• Only Singaporeans may apply due to the work permit quota

Do email [email protected] to forward your resume.

Only shortlisted applicants will be contacted.

-Address to customers’ feedbacks and complaints promptly

-Adhere to the company’s standards and service levels to increase sales and minimize costs, including food, beverage, supplies, utility and labour costs

-Lead and motivate staffs in achieving sales target and customer’s satisfaction

-Oversee and manage all areas and business of an outlet assigned

-Ensure that all daily sales collection is in order and securely banked in

-Ensure that personnel and payroll related administrative duties are promptly followed up

-Enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining area

Ensure consistency and quality of food served to customers

Responsible in recruitment, development, performance appraisal, retention3, and discipline of staff in the outlet. Take appropriate measures in furtherance staff stability and uphold discipline.

Planning staff’s schedule to ensure appropriate staffing based on operational requirements

Conduct orientation and oversee training of new onboarding employees

- Passion in F&B and Service industry
- Able to work long hours including weekends and PH
- At least 1 year experience in related field.

Job Purpose:

This position is responsible for the daily operations of the respective assigned 4 - 6 outlets as well as to maximise the sales and optimise profits. He/ she has to build positive business relationship with the Outlet-in-Charge and Team.

Main Responsibilities:

1) Sales & Business Results

• Consult and is accountable for creating a positive work environment while working shoulder-to-shoulder with the Direct Supervisor and Store Teams to create and accomplish business, in terms of QSC, Sales, People and Profits objectives.
• Oversee and manage all areas of assigned outlets and make decisions on matters pertaining to assigned outlets.
• Use all informational resources available such as P&L and Customer Feedbacks information, etc, to identify opportunities and threats to build a business plan to optimize potential.
• Monitor and analyse outlets’ business results. Self-initiate and periodically develop business plan to improve stores’ results.
• Hold Monthly Area Meeting with all Outlets-In-Charge to account for business results, discuss over people development or movement and to update the team on the company and area directions or initiatives.
• Develop, execute and follow up stores’ action plans in term of People, Food Safety, QSC, Sales and Profit.

2) Safety & QSC

• Support, coach and consult teams to produce consistently high levels of QSC, safety and sanitization standards and guidelines.
• Submit Incident Report inclusive of actions taken for customers’ feedbacks and any stores’ incidents timely according to company guidelines.
• Ensure stores’ food products and ingredients store, use and sell according to First-In-First-Out and First-Expire-First-Out guidelines.
• Demonstrates and reinforces behaviors to gain commitment from Crew to Outlet Leadership Team to deliver Excellent QSC standards.

3) People

• Support, coach, consult Store-In-Charge to develop recruitment and training plan so that stores are appropriately staffed with competent staff and management team.
• Select, interview, hire, conduct On-Job-Evaluations (if necessary) and train direct reports based on areas’ needs and goals.
• Know, enforce, educate and consult with all staff on all appropriate HR policies, labor laws, security and safety procedures.
• Conduct performance appraisals and gives input based on defined goals and objectives for each direct managers and staff.
• Ensures that individual development plans for service & kitchen team to Outlet Managers are implemented as per guidelines or/ and plans.

4) Administrative and others

• Conduct Cash Audit and Food Safety and QSC Audit on the assigned stores at least once per assigned outlets on monthly basis. Coach and develop action plan with stores’ leaders.
• Review and ensure outlets’ Month-end administration and submission is timely and accurately.
• Ensure stores perform daily sales deposit, shift control, inventory ordering, petty cash reimbursement and other tasks in accordance to standards timely and consistently.
• Submit and present monthly operations sales, accountability and action plan report.

IMMEDIATE: Management Executive, F&B

Calling all talented Individuals who have passion for F&B industry!

We are looking for reliable and innovative Management Executive to supervise the operations of our existing and upcoming new outlets. The Management Executive will work closely and report to the Operations Managers, and are responsible with the daily operations, delivering ultimate guest experience and maintaining customer satisfactions. To achieve breakthroughs, the incumbent should innovate and implement measures to improve profitability and minimise costs, be able to take clear directions, be proactive in sharing feedback, willingness to share ideas and have a huge thirst for learning and self-improvement. A rich career path awaits those who are willing to devote their time and energy towards creating a rewarding environment for all.

Job Responsibilities

• Achieves optimal business performance of the restaurant through identifying business opportunities, analysing, planning restaurant sales and profitability.
• Assists Operations Manager in staff management: recruitment, training, evaluation and promotion.
• Maintains an accurate and up-to-date plan of restaurant staffing needs, approving scheduled labour hours, and ensures that the restaurant is staffed for all shifts.
• Prepares reports at the end of the week, including staff control, inventory, staff weekly performance report.
• Ensures the strict compliance by all service and kitchen staff to company’s standard operating procedures.
• Maintains a safe working and customer environment is in place to reduce the risk of injuries/accidents and completes incident reports and safety audits promptly.
• Communicate with the Service Crew to ensure efficient seating and table utilisation.
• Prompt food service to be performed during peak periods.
• Undertake any operation related duties as assigned by the Manager.

Job Requirements

• Proficient in spoken and written English.
• Possess at least a Bachelor's Degree, Post Graduate Diploma, Professional Degree, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.
• Minimum one year of F&B work experience in supervisory roles.
• Good analytical, problem solving and decision-making skills.
• Manages work pressure well and loves the prospect of a challenging job that enables personal growth.
• Able to lead, manage and motivate the team.
• Possess enthusiasm in learning and keen to get feedback for improvement; able to learn fast and adapt fast.
• Presentable, outgoing personality, possess exceptional communication and interpersonal skills to maintain good relationships with diverse guests and team members.
• Require to work on a rotating shift basis which includes weekends and public holidays.
• Self-motivated team player who is able to multi-task and work in a fast-paced environment.

Join our Growing Team of Experienced and Enthusiastic Talents

• Competitive Salary
• Performance Incentives
• Career Progression
• Leave and Medical Benefits
• Welfare Support (Night Transportation, Staff Meal)
• Staff Discounts
• Annual Leaves

Job Responsibilities:

• Plan and carry out preventive maintenance throughout the hotel to ensure that standards are maintained for guest comfort.
• Ensure the smooth daily operation in the department through supervision, delegation of duties and coordinate all engineering activities within the Hotel.
• Ensure the preventive/ corrective maintenance for all the hotel’s facilities are done promptly.
• Conduct routine checks and log data of all facilities, following up on faults and repair works if required.
• Perform property/ room preventive maintenance inspection and update.
• Perform incident investigation and prepares report.
• Assist in fire safety procedures within the Hotel
• Monitor the service and maintenance of all equipment and controls.
• Schedule preventive and corrective maintenance.
• Maintain the tidiness of the store, workshop and check on the tool inventory.
• Ensure that all spare parts are available for use whenever required and proper storage of supplies & materials.
• Maintain fire-fighting facilities and equipment in compliance to the Fire Safety regulation.
• Perform regular energy/ defect analysis and be involved in energy management.
• Keep up to date on safety-related administrative documents.
• Ensure his/her own safety and the safety of others during interventions and those of the external service providers.
• Be available to carry out emergency maintenance work outside of normal working hours, as required for: full power failure, evacuation fire system re-set and / or failure of mechanical systems.
• Maintain records of repair work and daily checks as required by the local Council, Government and Manufacturer specifications.
• Ensure the external areas of the hotel are neat and tidy and maintained in line with Company brand standards.
• Strive to honour the Accor Vision and demonstrate active use of Accor Values.
• Any other reasonable request within your range of competence as required by Management.

Job Requirements:

• Engineering Diploma and/or with significant experience in similar role.
• Computer literate.
• Good command in English language.

• Minimum 2 years experienced in Dim Sum / Pan Asian Cuisine
• Cloud Kitchen Concept
• 6-days Work Week
• Mise En Place
• Cooking / Frying / Packing Food
• Order / Plan / Maintain Stocks
• Coordinate and work with team members
• Maintaining hygiene
• Follow food recipe SOPs

Interested parties, kindly email CV to [email protected]

Responsibilities:

• Uphold the standards of food presentation, production, and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights, and promotions
• Keep up to date with the new products, recipes, and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

- To run and manage restaurant's daily operations

- To ensure food safety

- To ensure sales targets are achieved at all times

- To optimize cost of goods

- To perform stock take, ordering, and plan weekly roster

- To ensure restaurant in compliance & good maintenance

- To ensure consistently high quality of customer service in all areas

- To respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests

- To investigate and resolve complaints concerning food quality and service

- To ensure effective and friendly communications with all supervisors and staffs and develop a happy and cheerful working relationship with all staffs

- To maintain cohesiveness of the team to maximise positive teamwork efforts

Requirements

• The ability to inspire, motivate and lead a team
• Excellent communication and people skills
• A strong commitment to customer service
• Self-motivated and able to work in a fast paced environment
• The ability to work under pressure and handle challenging situations
• Confidence, driven and passionate about F&B
• The ability to understand and analyze sales figure and its cost implications
• Planning and organizational skills
• Knowledge of IT preferred.
• Willing to travel to different locations in Singapore
• Good stamina with long standing hours
• Flexible working hours
• Responsible and independent

MIZUKI F&B PTE LTD

DISCOVER YOUR FUTURE WITH THE LATEST

JAPANESE FINE DINING RESTAURANT

Mizuki Tempura & Sushi located at 391 Orchard Road, #05-32 Ngee Ann City Podium Block, S238872, is currently seeking suitable experienced applicants for the following positions.

KITCHEN

1. Sushi Head Chef

Candidates Profile :-

+ Excellent inter-personal skills, highly motivated individual;

+ Excellent team player;

+ Excellent bi-lingual communication skills, both written and spoken, English and Mandarin. Japanese is an advantage but not essential.

Requirements :-

- Over 5 years relevant experience in the area of Japanese fine dining restaurant;

- At least 2 years in the position of head chef;

- Able to maintain high standard of food quality;

- Take full responsibility for food menu development;

- Capable to support every team in the kitchen of Mizuki, such as Tempura and Sushi session.

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

The Cleaner cleans and takes care of assigned areas. He/She may be required to carry out any other reasonable duties within the overall function of the job as directed by the Team Leader and Cleaning Supervisor.

• Boil water
• Prepare breakfast
• Warm water to be filled into jugs for classes
• Send breakfast to classes
• To cut fruits and send them to classes
• Clear plates & cups from each class
• Cook rice for lunch
• Clear rubbish from classes
• Sort out champ’s lunch (assist PG to cut food into smaller pieces)
• Assist PG to cut food into smaller pieces
• Do housekeeping (wipe windows & doors)
• Clean PG’s class after lunch
• Collect dirty plates and cups to be washed and dry and to be distributed back to each class
• Clear all rubbish bins, wash toilet, clean pantry
• Prepare afternoon snack and sent to respective classes
• Clear snack plates from classes / wash plates and dry
• Return plates to respective classes
• Clear entire school rubbish bins & and bring down to level 2
• Vacuum, mop and do housekeeping
• Wash toilet, clear all jugs from classes

Key responsibilities include, but are not limited to:

1. Assisting the restaurant manager (RM) working towards the restaurant's operating budget for the profitability of the restaurant.
2. Coordinate daily front of the house operations; daily briefing and overseeing kitchen members.
3. Respond efficiently and accurately to customers complaints and updating RM of such matter
4. Always ensure and maintain consistency of product quality presentation as set by Head Chef/RM/management.
5. Training and supervising service staff members to lead & motivate team to achieve sales target by upselling of beverage/food items and maintaining customer satisfaction.
6. To constantly brief all service staff members on promotions, updating/displaying of marketing collateral on time and be accountable for the profit and loss of the restaurant.
7. Assisting RM for accountability for planning strategies to ensure that business plan is delivered
8. Ensure cash handlers adhere to cash handling & banking procedures
9. Optimize labour productivity by translating forecast sales, transaction counts and average check into day-to-day scheduling (lead staff in the opening and closing of the outlet).
10. Manage monthly FOH inventory, weekly ordering and receiving (FSMS-monitoring forms are duly filled daily)
11. Ensure to comply with good hygiene and personal grooming standard, food safety, cleanliness and food presentation standard. At all times to be cautious, bear in mind and put in use for Risk Management Plan and FSMS (Food Safety Management System).
12. Must have good knowledge of the restaurant menus and their recipes. Always deliver the company brand promise and provide exceptional customer service.
13. To be aware of what competitors are doing and report to the RM.
14. All other ad-hoc duties as assigned that are relevant for the profitability of the restaurant.

Requirements

· Meticulous, keen attention to detail and creativity.

· 2 or more years’ experience working within the food industry- is a must.

· Capable of working in a fast-paced environment.

· Positive attitude and Good communication skills

· Solutions-oriented, results driven and problem-solver

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Job Purpose:
This position will be in charge of 1-2 outlets, which includes daily operations, business results and leading the team in delivering excellent service and quality to meet customers' satisfactions at all times. He/ She will support superior in contributing positive business results to the area.


Main Responsibilities in outlet's:

1) Sales & Business Results
2) Safety & QSC
3) People Management- Morale, Needs, Training and Development
4) Administrative and others

(Those with insufficient or no F&B supervisory experience but has high interest will be considered for Management Trainee position with full training provided)
(Those with much higher experience, will consider for Senior Outlet or Area Manager)