Total 30,259 F&B / Tourism / Hospitality job vacancies in Singapore

• MNC
• 5-day work week
• Up to S$4,000
• Minimum 1-2 years of relevant working experience in Sales
• Experience in Food/Fast Moving Consumer Goods (FMCG) industry will be preferred

Our client, a leading quality food provider and wholesaler, is looking for suitable talents to join their growing business as Senior Sales Executive.

RESPONSIBILITIES:

• Identify new business opportunities and execute sales strategy to secure new customers
• Maintain good customer relationship with customer to increase sales growth
• Attend to customer enquiries/issues and resolve in a timely manner
• Achieve monthly sales target as KPI set
• Work closely with the Sales Manager, Executive Chef, Procurement, Brand and Marketing team on the various branding development and marketing support for different customers based on their requirements
• Develop professional rapport with the customers and build positive brand loyalty
• Manage accounts and meet or exceed targets relating to revenue growth, activities, profit margin, mix of products and services sales, customer retention and customer acquisition
• Canvassing new potential customers via cold calling, networking etc
• Collaborate with brand and marketing team to perform market research to understand the various trends, competitive analysis

REQUIREMENTS:

• Diploma in Business or related disciplines
• Minimum 2-5 years of relevant working experience in Sales for Food/Fast Moving Consumer Goods (FMCG) industry will be preferred
• Self-motivated and results driven
• Possess good product knowledge in the foodservice industry
• Possess own transport is an advantage

OTHER INFORMATION:

• Location: West
• Working hours: Monday to Friday, Office Hours
• Salary: Salary will commensurate according to experience & qualifications.
• The Company strives to achieve employee satisfaction and provides a conducive working environment, attractive incentives, and remuneration to all staff.

HOW TO APPLY:

Interested candidate, please submit your updated resume in MS WORD Format to Florence Pang Rou Jing (R23118044) :

Email – [email protected]

or call your Friendly Consultant, Florence at 6590 9906 or WhatsApp 8655 6810 for a confidential discussion.

Please click “Apply Now” button to submit.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence. By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Responsibilities:

• Welcome customers as they come into the restaurant
• Process customer’s orders and generate their bills through cashless payment via POS systems
• Provide answers to queries presented to clients regarding services and offers made available
• Respond to customer complaints and questions, resolving issues where possible and referring customers to managers as needed
• Use various selling techniques to suggest additional purchases and upsell to customers.
• Keep work areas, such as food preparation areas, and customer areas clean and organized.
• Stock work and customer areas with needed supplies, such as napkins, condiments, and cleaning supplies, and notify management when inventory levels begin to run low
• Serve foods to customers in an effective manner
• Clean all tables after customers have left and get such tables prepared for the next set
• Any other duties as assigned by Supervisor

Requirement:

• Ability to carry out required tasks in an accurate manner
• Ability to maintain composure during rush hours
• Deliver quality customer service and assistance
• Team player
• 6 days work week
• Able to work on weekends & public holidays and morning shifts
• Candidates with no experience are welcome to apply!
• Part Time or Full Time are welcome

Benefits:

• Staff Meal
• Uniform provided
• Birthday Voucher
• Staff Discount
• Sales Target Incentive
• Staff Referral Incentive

This role reports to the Chief Engineer.

Job Responsibilities

1. Assists the Chief Engineer in the day-to-day operations of the Engineering Department.

2. Prepares duty roster for Engineering Department.

3. Assists the Chief Engineer in the general administration of the Engineering Department.

4. Schedules preventive and corrective maintenance and keeps records to maintain proper control and to ensure efficient and trouble free functioning of all mechanical and electrical equipment including minor building maintenance.

5. Schedules preventive and corrective maintenance and keeps records to maintain proper control to ensure efficient and trouble free functioning of all public area defects.

6. Assists Security department during fire drill exercise and for any fire related matters.

7. Maintains emergency generator and conducts test run once every fifteen (15) days.

8. Maintains Fire plan facilities.

9. Maintains swimming pool and equipment in good working condition. Tests pool water twice a week.

10. Details work to Engineering Department personal daily and keeps log of daily activities.

11. Invites quotation for minor projects, and jobs beyond the department’s capacity and supervises them with proper execution.

12. Responsible to liaise with term contractors on servicing schedule.

13. Conducts daily Engineering briefing with all Shift Engineers and Technicians.

14. Responsible to carry out any other duties and responsibilities as and when assigned by Management.

Requirements

1. Diploma/Degree in Mechanical/Electrical Engineering

2. Minimum 4 years’ relevant work experience in the Hospitality Industry

3. Good management and supervisory skills

4. Ability to undertake work pressure and correspond independently with contractors

5. Preferably possesses a Fire Manager Certificate

6. Excellent communication skills

Responsibilities:

- Measure, weigh, and count products and materials.

- Examine and inspect containers, materials, and products in order to ensure that packing specifications are met.

- Mark and label containers, container tags, or products, using appropriate materials.

- Record product, packaging, and order information on specified forms and records.

- Sealing containers or materials, using the appropriate devices.

- Any other tasks as assigned by the Team Leader.

Requirements:

- Preferably with 1-2 years of working experience in related field.

- Pleasant, positive attitude and a team player.

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

• Improve on current SOPs by identifying loopholes and recommend risk aversion measures, conducting random checks on outlet’s compliance to SOP, and preparing audit reports.
• Support the F&B businesses which includes co-ordination with internal and external stakeholders, formulating project workplan and budget.
• Administer the POS system and other related systems.
• Improve on current SOPs by identifying loopholes and recommend risk aversion measures, conducting random checks on outlet’s compliance to SOP, and preparing audit reports.
• Partner with our different F&B business teams to develop a deep understanding of analytics needs and to define reporting, dashboarding, and data requirements.
• Any other duties as assigned by the Management Team.

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

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

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

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

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Responsibilites

• Assist in supervising, coaching and guiding the junior team members in their daily work
• Regularly check for consistency in quality and standard of food
• Involved in the preparation of mise-en-place and food production
• Involved in daily recording of food wastage, ordering and receiving of stock, etc
• Conduct the month-end inventory stocks check
• 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

Requirements

• Minimally 2-5 years experience managing kitchen operations
• Computer savvy to manage all related paperwork
• Experience in managing food costs and wastages
• Candidate must have had prior experience managing outlets' kitchen operations

• Retail hours
• Location: stationed at various shopping malls
• Basic Salary up to $1800 + commission (Average take home pay $3000- $5000)
• industry: Leading distributor of home appliances in Singapore

Job Description:

• Demonstrate and promote products
• Able to handle customer enquires at store as well as online
• Have a good understanding of similar brands
• Achieve sales target
• Possess at least ‘O’ , ‘N’ level & ITE or equivalent relevant work experience.
• At least 1 year working experience in related environment.
• At least 1 year of relevant retail experience
• Proactive, Independent and Pleasant personality
• Able to work in retail hours (must be willing to work on weekends and public holidays)
• Able to start work within a short notice

Please APPLY NOW with detail updated resume in Microsoft Word Format (.doc) and must include the following information:

• Personal Particulars (with short residence address)
• Education
• Work experiences( period of employment & job duty) in point forms
• Reasons for leaving each employment
• Last drawn salary in each employment
• Expected salary
• Earliest work commencement date / Notice period

(We regret that only shortlisted candidates will be notified)

This position is responsible for food preparation and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation

• Ensure the quality of the food

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

Direct, monitor and supervise the day-to-day activities of all sections within the Front Office and other services rendered by other operational departments of the Hotel, and to ensure smooth operations and customer service satisfaction in line with the established standards and policies of the Hotel.

Primary Responsibilities:

• Supervise sections in Front Office, such as reception, cashier, telephone, reservation and baggage services. Monitor the junior staff’s conduct and job performance and to ensure that all staff project a positive corporate image to guests.
• Ensure that guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy. Assist in checking in / out of guests.
• Assist to inspect rooms assigned to VIPs before their arrival. Meet and show VIPs to their rooms and ensure that the complimentary amenities are provided. Ensure that GM, Sales and other relevant Departments are informed of the VIPs.
• On commencement of shift to check on the handover log for messages and follow up actions. Ensure keys in custody are issued only to authorised personnel. Initiate correspondence regarding enquiries, reservations, and complaints. Check housekeeping discrepancy report; report any variance and take corrective actions.
• Perform duties pertaining to security such as directing guests reporting incidents, thefts, or any offences to the Security department for assistance and handle matters concerning guest’s undesirable conduct in rooms / public areas or undesirable persons loitering around in co-ordination with the security department.
• Maintain cash float amount in accordance with expected occupancy. Authorise rate and room changes, paid outs, cash advances, acceptance of cheques according to procedures and credit policies.
• Responsible for training of all reception staff including planning, organising and conducting OJT.
• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue. Assist Sales to maximise revenue and occupancy from group allotments.
• Directly responsible for the evacuation of staff and guests during a fire in the absence of the Safety & Fire Manager.
• Conduct random checks on hotel driveway to ensure smooth traffic flow.
• Handle all tasks/duties as directed by the Management.
• To log in the DM log on any incidents or complaint from the guest.
• To ensure a smooth flow of check in and check out
• To create and assign room for last minute reservation outside Reservation hours.
• Night shift support required

Only shortlisted candidates will be contacted.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 29 Feb 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Our Client is in the Online F&B industry in Singapore. Due to their current expansion plan, they are looking for a Software Engineer (Ruby on Rails) to join their team, in hopes of developing the current high performing team. They are located in the East.

Responsibilities

• Maintain high standards and creating scalable processes and support product management efforts.
• Participate in technical interview process of hiring new engineers.
• Responsible for designing and architect existing or new systems and platforms.
• Responsible for high-quality code and provide production-ready assurances through tests or QA
• Responsible and collaborate through code reviews and pair programming
• Coach the team to be proficient in testing and completing the work by documenting all necessary information to the product manager or stakeholder.
• Any ad-hoc duty as assigned.

Requirements

• Min Degree in IT or Computer Science
• Experience in Ruby on Rails framework, React JavaScript / Typescript.
• Proficient in writing tests with RSpec.
• Sounded knowledge of command line and toolchains (e.g. Zsh, Vim, Tmux).

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Recruitpedia Pte. Ltd.

EA License No. 19C9682

EA Reg. No. R23115553 (Lai Hor Yan)

• Japanese Restaurant ( Sushi Bar & Izakaya)
• Hiring: Service Crew & Kitchen Staffs
• 6 Days / 48 Hours/Split Shift
• The salary offered for this position will be determined based on the level of experience.
• Telok Ayer MRT

Job Descriptions

• Assist in taking food and drinks orders
• Assist in expediting food and drinks
• Ad-hoc duties as assigned
• Meals Provided

Interested candidates please send your resume to [email protected] or whatsapp/call Lucas at 93392324

EA Personnel Name: Lucas Chang
EA Personnel No: R1874043
EA License No: 18C9495

Job Description

- Manage outlet business matters on daily basis

- Maintain operations at store level including hiring and HR management

- Inventory Stock taking and ordering

- Accountable for outlets sales and banking

- Scheduling staff working hours

- SOP driven

- Must work stations during peak period to assist outlets and identify bottlenecks to improve workflow

- Monitor and plan staff training development

- Monitor staff productivity, achieve company goal progress and store activity level

- Involve in projects relating to the company, improving overall efficiency and level of operations

- Manage and Resolve customers feedback, and earn loyalty

3-5 years of F&B Experience

At least diploma

Drive and Passion in F&B

Team player

Able to work weekends and public holidays

Responsibilities:

The incumbent will be responsible for the proper efficiency and profitable functioning of the kitchen department. Assisting the Executive Chef managing and monitoring the kitchen operation. Guiding the Sous Chefs to achieve continuous improvement. He will be responsible for but not limited to the following culinary operations:

• Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
• Coordinates closely with the Chef de Cuisine/Specialty Chef in determining quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products. Inform the Chef de Cuisine/Specialty Chef immediately on bad products. Provides constructive feedback to staff.
• Assigns in details, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified).
• Discusses with the Executive Chef and recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Executive Chef and Director of F&B.
• Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest’s preferences
• Insists on personal cleanliness and proper discipline of all employees under supervision.
• Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly).
• Prevents the use of spoiled or contained products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling food. (Keeps constant watch on food prepared in all kitchens, checks receiving)
• Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
• Makes suggestions to the Executive Chef concerning product enhancements / savings / other improvements
• Has a strategic plan to analyze and subsequently reduce food waste
• Monitors the hygiene and maintenance standards in all kitchen areas
• Conducts daily briefing and de-briefing in the absence of the Executive Chef
• Identifies and solves problems in a professional manner.
• Provides assistance to the staff when required during peak periods.
• Conserves energy and water at all time by not decreasing guest comfort and cleaning efficiency.
• Manages wastes and raises environmental awareness of staffs to change their behavior to carefully use all resources.
• Conducts, in coordination with the Executive Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Schedules working hours of all Kitchen staff with Executive Chef, taking into consideration the volume of expected business.

Requirements:

• A graduate from a well-known culinary institution is highly desirable
• Minimum of 5-7 years of experience in kitchens covering all aspects of cooking. Exposure to exotic cuisines will be a strong asset
• Must have culinary experience in Mediterranean cuisine(French/Italian/Spanish /Moroccan) food
• Preferably with banquet experience
• Prefer Michelin star experience
• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.
• Fully aware of HACCP principles
• Have excellent English communication skills both in written and spoken
• Computer literate

Only shortlisted candidates will be notified.

Dusit Thani Laguna Singapore Hotel also offer many other career opportunities in our operations that might be of interest to many others. Our Recruitment Managers will be delighted to meet any of your friends, associates including relatives who might be keen to explore a career with us. Start by connecting them to talk to us TODAY!

By expressing your interest and submitting an application with Dusit Thani Laguna Singapore, you agree that the personal data that you have submitted will/may be used and disclosed by our group of companies for the purpose of processing your employment including the evaluation of your suitability, background screening, contacting you regarding your employment and notifying you for future career opportunities. You shall be deemed to have agreed and acknowledged that in the course of the collection, use and disclosure as described above, relevant personal data me also be transferred outside Singapore.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description :

· To assist guests with check-ins & check-outs.

· To process payments & documentations.

· To provide necessary assistance to ensure guests' satisfaction.

· To answer all calls & to assist accordingly.

· To fulfill any other duties as assigned to him/her.

Requirements:

· Singaporeans only

· At least 1 year experience in a similar capacity in the Hospitality industry

· Minimum GCE ‘O’ Level or equivalent.

· Knowledge in Opera PMS is preferred

· Good communication skills (written and oral)

· Proficient with Microsoft Office applications

· 5 days work week (on rotating shifts & able to work on weekends/Public Holidays)

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 29 Feb 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Preparing, cooking and presenting in WESTERN CUISINES for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 29 Feb 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Are you up for the challenging next step in your career? Stolthaven’s Operations department is looking for a Shift Team Leader who will lead optimal and safe terminal operations by managing routine process and utilities operations during shift and monitoring the terminal’s performance. Responsible for executing the activity plan and schedule and controls to effect and efficient the task process to meet product quantity and quality targets.

The Shift Team Leader supervises staff and contractors’ compliance with Workplace Safety and Health (WSH) and Environmental Management System (EMS) requirements and participates in WSH/EMS incident investigations. Leads emergency response as the Site Incident Controller (SIC) of the organization’s Emergency Response Team (ERT). In addition, will take charge of the shift team personnel capability development by providing coaching and mentoring.

Leads a team on rotating shift in the field and/or control room, requires good leadership skills and encourage teamwork among the shift members. Good communication, analytical and problem-solving skills are essential for this role.

Key Responsibilities:

Administer Workplace Safety and Health (WSH) and Fire and Safety Management System (FSMS)

• Supervise compliance with WSH/EMS systems.
• Supervise the conduct of activity-based risk assessments.
• Supervise the execution of Safe System of Work (SSoW) procedures.
• Supervise toolbox, shift take/handover talks prior to start/end of the duty shift work activities.
• Participate in WSH/EMS incident investigations.
• Supervise contractors to ensure compliance with terminal’s WSH/FSM standards and practices.
• Supervise good housekeeping in the workplace.

Manage Emergency Response and Crisis

• Lead emergency response as the Site Incident Controller (SIC)
• Assist the organization’s crisis management teams to continually improve the crisis management plan.

Perform Activity Process and Utilities Operations

• Support the development and implementation of Standard Operating Procedures (SOPs).
• Supervise start-up, monitoring, control and shutdown of the activity units and utilities at the control room and facility site.
• Supervise troubleshooting during all modes of operation including activity upset conditions.
• Supervise the preparation of process equipment and work area for mechanical, maintenance and turnaround work.
• Review data trends and analysis to monitor terminal’s performance.
• Monitor and control activity process to meet product quantity and quality targets.
• Supervise the application of emerging technology for process operational tasks within team.
• Execute activity plan and schedule.
• Use new data technology to review terminal operations and equipment performance.
• Supervise the operation of automation technology to perform terminal optimization.

Administer Staff and Organizational Development

• Identify opportunities for continuous improvement.
• Support implementation of continuous improvement initiatives and activities.
• Coach and mentor staff.
• Manage resources within team.

Qualifications:

• Possess a Nitec/Higher Nitec/Diploma in Chemical Process Technology.
• At least three years’ experience in terminal or industrial supervision.
• At least five years’ experience in the field and or control room of terminal or industry activities.
• Identify less perceivable problems and use problem solving tools and techniques to solve the problems.
• Use available software features to create and edit documents, customize templates and reports and evaluate online information.
• Make decision in a complex setting to achieve intended goals using a structured process and multiple sources of available information.
• Lead by example at team level. Encourage and guide others to adopt a point of view, make changes or take action. Provide a team environment that facilitates relationships building, teamwork and the development of others.
• Detect and decipher emotions of others to manage interpersonal relationships in social situations.
• Facilitate work team activities, provide assistance and support needed by team members and promote ownership and commitment among team members to work goals to improve team performance.
• Provide coaching to others to develop their skills and knowledge on their jobs to enhance performance.

What we offer

Join us and become part of a family-founded organization where your contribution counts.

• A full-time and 1-year contract role
• Working Hours: Morning Shift : 7.30 am to 7.30 pm and Night Shift : 7.30 pm to 7.30 am
• A competitive compensation package
• Good Flexible Medical Benefits for you and your family members

How to apply

• Complete the online application form and send it to us along with your CV
• Short-listed candidate, will be invited to attend interview at our terminal

About Stolt-Nielsen

Stolt Tankers is a division of Stolt-Nielsen Limited (SNL), focused on opportunities in logistics, distribution, and aquaculture. The Stolt-Nielsen portfolio consists of its three global bulk liquid and chemicals logistics businesses: Stolt Tankers, Stolthaven Terminals and Stolt Tank Containers – Stolt Sea Farm and investments in LNG. Stolt-Nielsen Limited is listed on the Oslo Stock Exchange (Oslo Børs: SNI). Our values: We act pragmatically, collaborate for success, commit to go further, and seek creative solutions.

Disclaimer for recruitment agencies

We don’t accept any unsolicited applications or CVs from recruitment and selection agencies.

JOB RESPONSIBILITIES:

• Develop Chinese Restaurant and other channel sales
• Build customers rapport
• Increase sales and customers’ base
• Market feedback
• Any ad-hoc work as prescribed by the superior.
• Reporting to Business Development Manager;

JOB REQUIREMENTS:

• Possesses at least diploma or equivalent.
• Min 2 year of working experience in related field
• Own vehicle preferred
• Experience in all kinds of Sales
• A good team player and possesses the ability to work with minimal supervision.
• Able to multi-task, meticulous, with an eye for detail.

Job Title: Chef de Partie (Production Shift)

• Type: Full-time position
• Cuisine: Italian
• Location: Hillview

RESPONSIBILITES

• Prepare and cook for production misen plus (Sauce, Soup, pasta etc) according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 2-3 years of experience in a similar role
• 6 days work week Sunday Off
• Proficiency in Italian cuisine and preparation
• Ability to work in a fast-paced environment
• Able to work without much supervision
• Strong attention to detail and organizational skills
• Candidate with lesser experience can start as Trainee Position

BENEFITS

• 18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits, Staff Meals, Uniforms
• Annual Loyalty Salary Increment
• Staff Discounts

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Job Description

• Report to the Section Chef and other senior positions.
• Ensure that every job given is executed up to the standard.
• Maintain high standard of hygiene, sanitation and cleanliness in all kitchen areas.
• Preparing the ingredients for senior chef and ensure the prep is up to the standard
• Ensure the product is always consistent as per specifications received by senior chef and always get it checked by senior staff.
• Measuring dish ingredients and portion sizes accurately.
• Dealing with ordering and stock rotation.
• Preparing mis en place sheet for briefing as per instructions by senior chef.
• Minimise food wastage.
• To constantly upgrade culinary skills through training and/or self-study.
• Ad hoc duties as assigned by Superior.
• Comply at all times with the Staff Code of Conduct.
• Seek to ensure at all times that all visitors or guests on our sites have the best experience possible

Requirements

• Minimum 1 year of relevant experience
• Good communications and listening skills
• Experience with kitchen equipment
• Understand basic food hygiene practices and health and safety
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• Able to work evenings, weekends, and holidays

• To create, prepare and cook according to Company's menus and guideline
• Has the experience to create and prepare Northern and Southern Indian cuisine
• Able to multi-task and work under pressure during busy business hours
• Cooperative; have a positive attitude and able to work in team
• Prepare, seasoning and cooking according to recipes to company's requirements
• Prepare and mixing of ingredients
• Able to prepare / cook Indian prata, Indian style mee goreng and among other dishes
• Ability to prepare hot and cold beverages (coffee / teh tarik)
• Ability to prepare and cook for special occasions
• Ability to slightly modify recipe to customers' requests
• Ability to create variety from the current menus
• Arrange and garnish to ensure appealing presentation
• Ensure safe and maintain hygiene of kitchen area
• To monitor food stocks and place order
• Ensure the freshness of the food stock and ingredients
• Ensure to maintain the food quality
• Proper food handling and observe hygiene procedures
• To observe and follow food storage procedures
• Must be willing to work on evenings, weekends and public holidays

• Taking orders & special request.
• Prepare Food Ingredients. Cutting, Washing, Cooking... etc
• Serve food from kitchen to customers’, where applicable
• Package food/drinks for takeaway
• Take customer orders and communicate orders to the kitchen – may be done manually,or through Point of Sale (POS) systems and other software.
• Collect payment from customers and perform other cashiering duties
• Check inventory (e.g. ensure sufficient stock of ingredients and drinks) and raise inventory orders when needed.
• Clean food preparation areas, equipment, cutlery, and crockery.

By submitting any application or resume to us, you will be deemed to have agreed and consented to us collecting, using, retaining and disclosing your personal information to prospective employer for their consideration.

We regret to inform that only shortlisted candidates would be notified

Ruby Ng

R1106066