With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

We are seeking a dedicated and dynamic Restaurant Manager to oversee daily operations, ensure profitability, and manage a high-performing team. The ideal candidate is both a leader and a team player, capable of driving operational excellence and delivering exceptional customer experiences.

Key Responsibilities:

• Lead daily roll calls to promote operational efficiency, including cleanliness, accurate food order taking, customer service, and promotions.
• Set and communicate key performance indicators (KPIs) related to sales, service, and food quality to inspire teamwork and achieve collective goals.
• Manage restaurant operations efficiently across all shifts, ensuring smooth communication with the kitchen on guest requirements.
• Ensure compliance with licensing, hygiene, health, and safety regulations.
• Manage restaurant budgets, stock levels, and supplies of food, utensils, and cutlery.
• Address customer compliments and complaints in a timely manner, ensuring guest satisfaction.
• Prepare and present reports on manpower and sales.
• Propose improvements to restaurant operations and strategies for increasing sales and reducing costs.
• Handle daily administrative tasks, including guest reports, staff schedules, operations reports, and other paperwork.
• Maintain strong communication with other departments, suppliers, and contractors to ensure smooth operations.
• Assist with recruitment and provide induction and on-the-job training for new and promoted staff.
• Conduct employee performance appraisals, ensuring fair rewards and corrective actions.
• Prioritize staff development through mandatory training, including Basic Food Hygiene and Safety.

Job Requirements:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
• A passion for delivering outstanding customer service.
• Strong leadership skills with the ability to manage teams in a fast-paced, high-pressure environment.
• Business acumen, results-driven mindset, and excellent organizational abilities.
• Strong interpersonal and communication skills.

Restaurant Manager

La Bottega @346 Joo Chiat Road

Responsibilities:

· Head the management of our Food and Beverage operations.

· Achieve the restaurant’s KPI

· Oversees the quality of food and service and be the main point of contact for all guests satisfaction matters.

• Provides leadership and support to our service team
• Holds daily pre-shift meetings and departmental meetings as needed.
• Approves the schedule and flex day requests for all restaurant staff.
• Reviewing operational challenges from time to time to identify issues obstructing performance
• Proactively taking on additional responsibilities where required.
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives
• Be the Face/Go-to Person of the restaurant

Requirements:

· Good people and motivational skills

· Good organizer and planner

· Able to set clear department goals and can manage the operations independently

· Service-orientated

· Ability to operate with flexibility and creativity.

· Well-groomed

· Proactively taking on additional responsibilities where required.

· Fluent with English

· Can think out of the box

· Lead by Example

· A minimum of 5 years’ experience at a managerial level in a restaurant

Benefits:

- End Of Year bonus

- 12 days AL (with increment of 1 day per year until the max of 17 days)

- Monthly Attendance Incentives

- Annual Health Incentives (0 to 2 Mcs - $150 to $800)

- Annual Long Service Incentives from $800 (1 year of service) to $2000 (5 years and above of service

Are you a culinary leader ready to elevate dining experience?

Our client is seeking for a motivated Kitchen Management Trainee to ensure our kitchen operations run smoothly while upholding the highest standards of cleanliness and safety.

Key Responsibilities:

• Ensure cleanliness and hygiene of the department and tools
• Ensure all 5S and HACCP requirements are adhered to
• Undergo trainings for the skill sets of non-supervisory roles to understand and perform the functions
• Undergo trainings for supervisory roles and responsibilities so as to be able to lead and manage both operations and management
• Complete all trainings and acquire the knowledge and skills to perform independently within the targeted timeline up to Assistant Chief Chef
• Perform duties in the best interest of the Company, ensuring that the corporate Vision, Mission statement and Values are upheld
• Ensure all policies and procedures of the company are followed accordingly
• Assist with the hiring process by identifying and selecting candidates for junior positions
• Any other jobs or duties assigned by the Chief Chef from time to time

Specifications:

• Higher Nitec in Culinary Arts/ Bachelor’s Degree in Hospitality or any related field
• Fresh Graduates are welcomed to apply too
• Possess good working Attitude
• Team player with good interpersonal communication skills, positive attitude, enthusiasm, and initiative

• Maintain cleanliness, upkeep, organization, and maintenance of the restaurant space
• Communicate standard operation procedures to staff to assure quality and consistency of service
• Know menu, menu prices, and composition of food and beverage menu items; be familiar with all daily specials with proper plating procedures and restaurant promotions

Good Knowledge of multi cuisine and good communication skills in particular for this position

· Must be able to work weekends, public holidays and on split duty

· Must possess service oriented attitude and be adept at handling guests

Must be able to work under stress and be adaptable

Must be able to work on public holiday and weekend

The candidate is required to specializing in Indian kebabs, Tandoor , Breads etc

• Take instructions and ideas from management and propose new menu Items
• Able to make indian Kebabs and Tandoori snacks and chapati / Roti
• Prepare Marinations, mise-en-place and set up all stock stations
• Cook and prepare all types of kebabs, starters, hot plate breads and chapati
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients appropriately
• Check the quality of raw and cooked food products to ensure the standards
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment.
• Monitor the performance of assistant cooks and the entire kitchen
• Must able to work on weekend and public holidays
• Able to do overtime whenever required
• Must be able to work on weekends and public holidays

We are seeking an experienced Assistant Restaurant Manager to oversee the day-to-day operations of our restaurant. The ideal candidate will have a proven track record in F&B management, with a strong focus on delivering exceptional service, ensuring operational standards, and fostering a high-performing team culture.

Job Description

• Responsible for the day-to-day operations and administration of the restaurant.
• To provide and ensure operating standards are according to procedures and standards established by the F&B Department.
• Daily roll-call with the service team to drive operations effectiveness, cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc.
• Event planning and execution, work closely with kitchen crew to ensure food order is accurate and prompt during events service to ensure consistent exceeding of established standards and guest’s expectation.
• Attention to details, encouraging a culture of high standards throughout the team. High emphasis of customer service and management.
• To be knowledgeable in all service techniques and actively seek guest feedback and responding service issues accurately and efficiently in professional manner with a suitable service recovery.
• Cultivate a motivated and high performing team that is clear and committed in delivering clear goals and target.
• Ensure operational profitability, suggest and recommend improvements to achieve better sales target.
• Administer for reservation list, staff roster, recruitment process, daily sales report, inventory report and other operation reports for management review.
• Supervising of employee and provide training and development plan.
• Ensuring the cleanliness of the outlet and periodic maintenance and preventive maintenance of the outlet’s equipment and assets.
• Other ad-hoc duties as required.

Job Requirements:

• Candidate must possess min. Diploma in Food and Beverage or equivalent;
• Candidate must possess at least 3 years relevant experience in casual/fine dining/Event Execution;
• Knowledge of wine and other alcoholic beverage will be an added advantage;
• Acute financial management skills, strong business acumen and excellent knowledge of latest sales and marketing trends;
• Strong customer service and problem-solving skill;
• Strong and dynamic personality who is willing to learn new items on food and service;
• Strong planning and people management skill to lead a dynamic service team;
• Team player with excellent interpersonal and communication skills;
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines;
• Able to work in fast-paced F&B environment;
• Able to commit shift work, weekends and public holidays;
• Proficient in MS Office applications for administrative work

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

1. Manage food costing and inventory. 2. Lead, mentor and manage culinary team. 3. Create prepare lists for kitchen crew. 4. Maintain standards for food storage, rotation, quality and appearance. 5. Establish mainteance and cleaning schedules for equipments, storage, and work areas. 6. Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales. 7. Cook food in a timely manner. 8. Delegate tasks to kitchen staff.

We are looking for an excellent Head Chef to join us in our Hotel All Day Dining.

The candidate will develop respective themed classic and innovative International menu for us. With serving quality food as our main focus, we only make our own products from scratch. Our current menu, wide range and well thought of, includes breakfast buffet, ala carte, room service, high tea, seasonal and premium event catering. The candidate will be tasked to oversee the whole restaurant kitchen operations and its profitability.

With proven abilities, the candidate can be tasked to oversee more outlets’ kitchen operations.

The candidate is to work with the Team on our brands’ positioning.

Responsibility:

· Creating classic and innovative menu based on specific International concepts

· Producing self made quality and premium food and desserts

· Achieving gross margin set.

· Interacting positively with customers

· Scheduling lean manpower management

· Working closely and efficiently with other departments to achieve company’s goals

Requirements:

· Knowledge of various cuisines with International culinary techniques and modern trends

· Ability to produce seasonal menu

· Creative in menu planning and engineering with strong passion in R&D works

· Culinary education from recognised institutions preferred

· 5.5 work week

· Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)

· Good experience in big scale on-site and off-site premium catering

· Ability to plan and execute strategies to achieve company’s objectives.

· Have initiative, is hard working and able to lead the kitchens by him/herself

We regret that only shortlisted candidates will be notified. Thank you for applying.

Job Type: Full-time

Salary: From $4800.00 per month

Benefits:

· Dental care allowance

· Employee discount

· Flexible schedule

· Meal provided

· Subsidized gym membership

· Additional leave

· Parental leave

· Professional development

Supplemental pay types:

· Weekly performance incentive

· Monthly incentive

· Tips

· Annual bonus

· Annual appraisal

• Responsible for production scheduling, working orders and recordings.
• Ensure production activities are carried out properly and efficient utilization of manpower.
• Train new production staff on proper working methods and production recording.
• Work closely with Quality Controller to ensure high Quality products are achieved.
• Ensure the production operation is in the context of ISO & HACCP programs e.g. hygiene standard, work instruction, production records are properly followed and recorded.
• To ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively
• To provide excellent customer service and management and to ensure that all your staff understands the importance of such standards
• Ensure smooth day-to-day operation of the team
• Obtain sales target and KPIs given by the management
• Assist in planning schedule
• Promote positive work environment
• Ensuring compliance with licensing, hygiene and health and safety legislation/guideline
• Develop strategic and operational plans for managing execution and measuring results
• Any other duties as may be assigned by management
• Must Able to work night shift and split shift
• Must Able to work OT on weekends and public holiday
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

JOB SUMMARY

This role could be based in Singapore and UK and involves supporting the Head of Global Markets BCO in strategy execution and roll out.

RESPONSIBILITIES

• Coordinate and lead the Change Agenda for Business & Client Operations (BCO) across the global team, collaborate with Asset Class and product heads to ensure consistency in change management approach, framework and benefits calculation.
• This includes working on strategic projects e.g. Risk system migration (FMRP) and Work Force Enforcement implementation in B&C Ops
• Act as a gatekeeper for all new initiatives impacting the global BCO team (spamming from regulatory, audit, productivity, engagement etc)
• Coordinate and lead the budget and spending review for the global team. This requires:
• Ability to monitor and coordinate hiring of new FTEs and backfills across the global team
• Monitor operating expenses and ensure adherence with department targets
• Monitor and validate benefits realization linked to right shoring initiatives and investment spent
• Single point of contact for all strategy, cost and planning decisions for:
• Markets COO and the Markets COO Management Team, Business COOs and Heads of Trading across the Macro and Credit Trading Businesses, Market Risk, Legal, Compliance and Technology.
• Lead the communication strategy for BCO by establishing regular newsletters and targeted events
• Establish a governance model to ensure key milestones are delivered within budget and agreed timelines
• New business enablement and solutions, partner to deliver strategic Markets initiatives:
• Drive Operational readiness for new business areas
• Lead the execution and delivery of the location strategy for BCO
• Lead strategic planning process with business units and prioritize business development requirements to completion
• Appropriately assess risk when business decisions are made, demonstrating particular consideration for the firm's reputation and safeguarding Standard Chartered, its clients and assets, by driving compliance with applicable laws, rules and regulations, adhering to Policy, applying sound ethical judgment regarding personal behaviour, conduct and business practices, and escalating, managing and reporting control issues with transparency, as well as effectively supervise the activity of others and create accountability with those who fail to maintain these standards.
• Well Managed Business and Cost Optimization
• Oversight and Cost management of annual budget
• Ensure alignment with broader Markets COO objectives around cost optimization through:
• Intelligent use of location strategy (leveraging on the BCO Centre of Excellence in Poland, India and Malaysia)
• Enable strategic cost transformation (Automation, replatforming, outsourcing etc)
• Monitor Profit and Loss (P&L), expense managements, budget, and planning
• Provide business insights and MIS:
• Lead the design and implementation of core KPI and KRI for the Global BCO team
• Lead the design and implementation of core STP data across regions and products

Strategy

• Single point of contact for all strategy, cost and planning decisions
• Markets COO and the Markets COO Management Team, Business COOs and Heads of Trading across the Macro and Credit Trading Businesses, Market Risk, Legal, Compliance and Technology.

Business

• Demonstrate awareness and understanding of the wider business, economic and market environment in which the Group operates, and solid understanding of Markets clients and business products.
• Keep abreast of industry trends and regulatory impacts and ensure the FM appropriately anticipates and adapts to address future developments.
• Partner with Markets COO MT & business leaders and Risk & CFCC MT members to distil strategic objectives into concrete actions and plans, to enable the business to satisfy is risk and regulatory requirements efficiently and effectively.

Business Efficiency and Measurement

• Work with Capacity Management owners to ensure effective metrics are in place for prioritized initiatives
• Proactively and continuously validate expected benefits and re-prioritise as required
• Upon successful delivery of product solutions, support central and functional teams in recovery and realization of benefits
• Provide inputs into monthly MBR forums and annual budgeting processes

Processes

• Own Process standardisation and documentation across B&C Ops
• Change Management for all B&C Ops Processes

Stakeholder Management

• Building strong, influential & trusted stakeholder relationships at all levels; with focus on senior group level stakeholders
• Act as a conduit between all key stakeholders and the MT to ensure that our strategic agenda is delivered effectively despite potentially conflicting agendas & priorities of our stakeholders.

People & Talent

• Manage the Early careers program across the global footprint

Risk Management

• Manage the Operational Risk and Control Agenda including RCSA for BCO, including
• Ownership of operating model/ oversight meetings for B&C Ops
• Primary Risk / Event Incident Response Mgmt (flash, escalation)
• M7 Administration (Risk Event Logging)
• Control Ownership for GPO / CPOs
• Oversight of Service management e.g. IGAs, BCP planning, TPCP, TPRM
• Implementation of policies and procedures into BAU (Markets specific and firm-wide)
• Audit face off & task ownership e.g. responding to requests during fieldwork
• Performing risk assessments for ad-hoc events such as external event read-across
• Evaluation and escalation of risk profiles to relevant committees / forums

Governance

• Coordinate and lead the BCO Governance Framework roll out: partner with Products and Regional leads to ensure a consistent approach toward risk and controls
• Perform Product Governance across B&C Ops

Regulatory & Business Conduct

• Display exemplary conduct and live by the Group’s Values and Code of Conduct.
• Take personal responsibility for embedding the highest standards of ethics, including regulatory and business conduct, across Standard Chartered Bank. This includes understanding and ensuring compliance with, in letter and spirit, all applicable laws, regulations, guidelines and the Group Code of Conduct.
• Effectively and collaboratively identify, escalate, mitigate and resolve risk, conduct and compliance matters.
• Provide leadership within the FM Operations team to comply with the highest standards of regulatory and business conduct and practices as defined by internal and external requirements.
• Takes a proactive approach to implementing Just Culture and emphasising the importance of the groups’ valued behaviours regularly through retrospective sessions with the team and Channels townhall sessions
• Display exemplary conduct and live by the Group’s Values and Code of Conduct.
• Take personal responsibility for embedding the highest standards of ethics, including regulatory and business conduct, across Standard Chartered Bank. This includes understanding and ensuring compliance with, in letter and spirit, all applicable laws, regulations, guidelines and the Group Code of Conduct.
• Effectively and collaboratively identify, escalate, mitigate, and resolve risk, conduct and compliance matters.
• Embed the Group’s Values and Group Code of Conduct to ensure adherence with the highest standards of ethics. Comply with relevant policies, processes, and regulations, as part of the culture. Lead by example by displaying exemplary conduct behaviours and take personal responsibility for:
• the conduct of individuals in FM Operations team ensuring behaviours set out in the Group Code of Conduct are followed.
• FM Operations achieving the outcomes set out in the Conduct Principals and Pillars.
• both direct and indirect/dotted line managers are individually accountable to proactively communicate, collaborate, and agree on the conduct ratings of employees.

Key Stakeholders

• CIB MT, Markets COO & MT, Markets B&C Ops MT
• Operations Heads; Finance Head; Country / Regional Operations teams; Country / Regional Business teams
• Business Finance, Operations Finance
• Leverage the opportunity provided by Corporate Social Responsibility to enhance the Group’s internal and external reputation and indirectly influence the bottom line.
• Promote the Group’s brand and Here for good with employees, clients and regulators.
• Perform other responsibilities assigned under Group, Country, Business or Functional policies and procedures.
• Maintain effective communication with key stakeholders, including regulators and staff

Our Ideal Candidate

• 10+ years of financial services experience
• Proven track record of managing high performing global teams and client delivery
• Deep understanding of Financial Markets business and front to back Operational processes
• Domain expert of Derivatives and Cash products including characteristics, risk, market data and P&L.
• Industry connectivity and awareness of latest industry developments, including Regulatory direction
• Experienced in Management Consulting or in a Business Manager role will be highly regarded

Role Specific Technical Competencies

• Data Analysis Tools
• Risk Management
• Financial Service Industry
• Planning Tactical Strategic
• Problem Solving
• Process Management

About Standard Chartered

We're an international bank, nimble enough to act, big enough for impact. For more than 170 years, we've worked to make a positive difference for our clients, communities, and each other. We question the status quo, love a challenge and enjoy finding new opportunities to grow and do better than before. If you're looking for a career with purpose and you want to work for a bank making a difference, we want to hear from you. You can count on us to celebrate your unique talents and we can't wait to see the talents you can bring us.

Our purpose, to drive commerce and prosperity through our unique diversity, together with our brand promise, to be here for good are achieved by how we each live our valued behaviours. When you work with us, you'll see how we value difference and advocate inclusion.

Together we:

• Do the right thing and are assertive, challenge one another, and live with integrity, while putting the client at the heart of what we do
• Never settle, continuously striving to improve and innovate, keeping things simple and learning from doing well, and not so well
• Are better together, we can be ourselves, be inclusive, see more good in others, and work collectively to build for the long term

What we offer

In line with our Fair Pay Charter, we offer a competitive salary and benefits to support your mental, physical, financial and social wellbeing.

• Core bank funding for retirement savings, medical and life insurance, with flexible and voluntary benefits available in some locations.
• Time-off including annual leave, parental/maternity (20 weeks), sabbatical (12 months maximum) and volunteering leave (3 days), along with minimum global standards for annual and public holiday, which is combined to 30 days minimum.
• Flexible working options based around home and office locations, with flexible working patterns.
• Proactive wellbeing support through Unmind, a market-leading digital wellbeing platform, development courses for resilience and other human skills, global Employee Assistance Programme, sick leave, mental health first-aiders and all sorts of self-help toolkits
• A continuous learning culture to support your growth, with opportunities to reskill and upskill and access to physical, virtual and digital learning.
• Being part of an inclusive and values driven organisation, one that embraces and celebrates our unique diversity, across our teams, business functions and geographies - everyone feels respected and can realise their full potential.

Recruitment Assessments

Some of our roles use assessments to help us understand how suitable you are for the role you've applied to. If you are invited to take an assessment, this is great news. It means your application has progressed to an important stage of our recruitment process.

Visit our careers website www.sc.com/careers

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

The Dandy Collection - a hospitality group running a group of restaurants, namely Neon Pigeon, Firangi Superstar and The Prince.

We believe that good business and especially good hospitality is all about people. Our mission at The Dandy Collection is to bring pride, joy and belonging by challenging the status quo and creating places for emotional connection.

As an F&B Administrator, you will be working closely with the Senior Operations Manager to support the the day-to-day operations of the venues under the company. You will work closely with the senior personnels to cultivate a motivated and energised team who consistently deliver a food, beverage and hospitality experience consistent with the brand.

Putting into action your deep understanding of the hospitality industry and strong affinity to people to support the performance and growth of the brand, all while striving to meet The Dandy Collection noble cause “We all leave better than when we came in.”

The person will also be involved in different aspects, such as:

Marketing and Guest Relations

Updating the website with information or refreshing the site (menus, changing gallery images etc

Sending the menus, bill folders and marketing collateral to designers and for print

Crafting newsletters for dissemination to our client database

Coordinating photo and video shoots for campaigns with the venue, Booking photographers, videographers, or venues for shoots or events

Managing external partners for guest shifts/takeovers by attending meetings & coordinating information that’s required for both parties marketing efforts

SEO generated blog posts

Overseeing communication launches and updating the respective pages (website pop-ups, Google My Business posts, social media, Chope, LinkTree).

Organizing digital assets like photos, videos, and design files in shared drives or cloud storage

Venue Operations

Ensure accountability for all deadlines and deliverables across the venues

Maintain familiarity with the Brand Document to ensure that service and overall guest experience is consistent with the intended brand experience

Execute events and activations according to BEO specifics and experience standards

Team Welfare

Maintain a positive and inclusive working environment for all team members

Coordinate bi-monthly town halls with the Snr Operations Manager and Head Chefs for all staff and roll out action plans

Administration

Collaborate with colleagues cross-departmentally via Monday.com and meet deadlines

Set up and participate in monthly venue walkthroughs to identify and address cleanliness and R&M concerns, ensuring the team maintains health, hygiene, and safety standards at a top level

Benefits

• Incentive scheme 4%, 8%, 12% monthly based on sales target

Job Description

We seek an experienced and friendly service crew to join our team at Greenwood Fish Market, a top seafood restaurant. As a service crew at our restaurant, you will play a crucial role in providing exceptional customer service to our guests and ensuring they have a memorable dining experience.

Key Responsibilities:

• Greeting and seating guests, presenting menus and wine lists, and taking orders accurately and efficiently
• Providing menu recommendations and answering questions about menu items and ingredients
• Maintaining a clean and organized dining area, ensuring all tables are set to a high standard
• Delivering food and drinks to tables, ensuring quality and presentation are maintained to our high standards
• Handling customer complaints and concerns with professionalism and a positive attitude at our restaurant
• Maintaining a deep understanding of our menu and wine list, and keeping up-to-date with changes and promotions

Requirements:

• 1+ years of experience as a service crew in a busy restaurant environment
• A friendly, positive, and professional demeanour with a passion for delivering exceptional customer service
• Excellent communication and interpersonal skills, with the ability to work well under pressure in a busy restaurant
• Ability to multi-task and prioritize tasks in a fast-paced environment
• Strong attention to detail, with a keen eye for presentation and quality
• Ability to work flexible hours, including evenings and weekends

We offer a supportive and dynamic work environment, with career growth and development opportunities. If you're a team player and passionate about the hospitality industry, we'd love to hear from you!

At Greenwood Fish Market, we're committed to creating an inclusive workplace that celebrates diversity and respects all employees. We welcome applicants of any race, ethnicity, religion, gender, sexual orientation, and age to apply.

Position Overview

At a supervisory level, you will have the ability to run the operations and effectively supervise the junior members of the team. The role requires an individual with outgoing personality who strives to provide our guests with the highest customer service, while ensuring procedures and protocols are fully followed. Attention to detail will be crucial to ensure that our guests have an exceptional experience which will see them returning again and again.

The Role

• Leading service operations
• Up-selling products based on your extensive product knowledge
• Building and maintaining relationships with guests
• Maintaining guest satisfaction levels by being proactive in service operations
• Assuring restaurant set up is complete and walkthrough is done before shifts
• Supervising a team of captains

Talent Profile

1. Experienced in service operations in a (formal) restaurant with minimum of 2 years of experience
2. Wine knowledge or experience in wine service will be favorable considered

Position Overview

As Assistant Manager, you would be responsible for assisting in the daily management of activities and services of Cassia in the hotel’s continuing effort to deliver outstanding guest service and financial profitability.

The Role

A. Leadership of the Outlet

1. Attend departmental meetings, line-ups and other training as scheduled
2. Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes

B. Maintain Guest Experience

1. Provide guest with an enjoyable and expertly served dining experience
2. Maintain complete knowledge of hotel layout, room capacity, hours of operation for other outlets, proper table set-up and maintain the grooming standards of the hotel
3. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately
4. Handle guest complaints following the instant pacification procedure and ensuring guest satisfaction

C. Maintain Hygiene, Safety and Standards

1. Review findings from the audits conducted by the F&B Supervisor in relation to the hygiene, waste management Standard Operating Procedures (SOPs), Workplace Safety and Health (WSH) policies and procedures etc
2. Identify operational challenges and deficiencies and work with relevant parties to formulate necessary action plans to improve operational efficiencies

Talent Profile

1. Minimum 3 years of supervisory experience in formal restaurant service

Job Descriptions

Junior Sous Chef job description consists of the following duties, tasks, and responsibilities:

• Maintains quality control by monitoring dishes as they are prepared and served, ensuring that they meet the restaurant's quality standards.
• Ensure daily housekeeping and maintain proper hygiene practices before and after kitchen operations
• Willing to learn and involve in menu planning, including selecting ingredients, creating recipes, and becoming proficient in all stations within the kitchen.
• Capability to identify problems and determine accurate solutions during day to day operation.
• Responsible for ordering of supplies and cost control management including food costs and wastages
• Ability to communicate with customers

Overall, the Junior Sous Chef position is responsible for helping to manage the kitchen, ensuring that food is prepared to the highest quality standard. He/She Is expected to have excellent culinary skills, work in a fast-paced environment, and take on leadership responsibilities. The Junior Sous Chef is also expected to be able to step up and take on the duties of the Head Chef or Sous Chef in their absence.

Job Requirements

• With Classic Thai cuisine forte.
• Experience managing in fast-paced environments and strong understanding of restaurant operations. Min 5 years experience
• Take pride at what he/she do, Passionate, Positive Team player
• Capability to identify problems and determine accurate solutions during day to day operation.

Benefits

• Good Career Progression
• Great team and culture

Working Hours

• 6 days work week straight shift
• 2pm - 11pm 1 hour break

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

Responsibilities:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating of staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

• Position : Quality Assurance Executive (FMCG/Food Exp in Singapore)
• Location : Fishery Port Rd (West - Transport Provided)
• Working hours : Monday - Friday 8:00 am – 5:00 pm
• Salary (commensurate with experience) : Up to $3800 + Meal Allowances + Phone Allowances + Performance Bonus + 14 Days Annual Leave
• Duration : Permanent
• Industry : Food Manufacturer/Supplier

Main Responsibilities:

• Implementation, administration, updates Quality Assurance manual and procedures, policies, programs and systems.
• Audit and inspect overall factory condition according to AVA, HACCP requirement
• Lead in sustaining SFA- ISO 22000/HACCP yearly surveillance audit
• Report factory daily products safety and hygiene performance, analyse and provide assurance to top Management
• Record all QC documents in factory and whole company
• Analyse quality of raw and finished products
• Establish necessary procedures or work instruction to accommodate inspection needs
• Ensure production process is under control as specification
• Conduct suppliers’ quality audits for compliance, prepare quality and feedback reports.
• Assists in resolving customer quality and safety concerns
• To liaise with authorities (eg, SFA) on related Food Safety / License issues when required.
• Conduct hygiene training, daily inspection of process workers, process rooms and related areas
• In charge of health certificate application and laboratory reports arrangement and maintenance of such records.
• Audit critical categories for quality integrity and food safety.
• Any other QA/QC duties as assigned by the company

Requirements:

• Diploma/Degree in Food Science/Food Technology/Microbiology or related disciplines.
• Minimum 1-3 years of relevant working in Quality and Regulatory related field in Food, preferably from FMCG
• Knowledge of Food/Product regulatory requirement and registration/licensing requirement
• Familiar with manufacturing/sampling processes and retailer QA/QC practices
• Experience in HACCP/ISO 22000 and Food safety is preferable.
• Familiarity/experience in internal auditing is preferred
• Bilingual in English and Mandarin to converse with Mandarin speaking associates

Email to: [email protected] or call me at: 6398 5682 for more information.

Do visit www.facebook.com/search.personnel and https://www.instagram.com/search.personnel for more job listings and career tips!

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

Diana Okta Tio

Deputy Consulting Director (APAC)

Reg no.: R2094678

EA No: 13C6684

Thank you for your interest in this position. Our shortlisting period is 3 working days. Only shortlisted candidates will be contacted for further consideration.

If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend that you continue your job search to maximize your opportunities. We wish you all the best and should we have any suitable roles that match your experiences/ qualifications/ preferences, we will reach out to you.

Mon to Fri: 9am to 6pm

Job descriptions

Corporate Sales:

• Manage existing corporate accounts and establish relations/acquire new corporate clients to increase the market penetration.

• Develop new business channels consistent with the brand positioning through other companies / business channels. (ex. hotels, corporations, retailers)

• Process sales orders, calculate cost in order to maintain’ company margins and manage stock on hand for Singapore

• Handling B2B sales order from customer, including the arrangement of warehouse packing, delivery and related document preparation.

• Manage and submit quotations and organize proposals to customers independently.

• Manage and organise Corporate Gelato Kart Service and chocolate events with corporate customers.

• In charge of liaison with Shopping Malls’s Marketing team and redemption programs with Merchants for sales opportunities (seasonal gifting pitches) and for cross promotions.

• Responsible for client credit collection and for the overall invoicing process.

• Responsible for enquiries from corporate communications channels (website and social media)

Wholesales Sales:

• Work closely with the existing wholesalers/distributors and support the growth to reach the Sales target.

• Negotiate sales deal and ensure the implementation of our sales strategy.

• Provide timely commercial proposal and proactively look for new clients suitable to company positioning in assigned.

• Build effective account relationships.

• Monitor client’s credit status and review with Finance team.

• Consistently perform market research including proposed assortment, price and merchandising

Requirements:

• Candidate must be proactive and creative, able to purse new ideas to meet sales target.

• 1-2 years’ experience in Wholesales/Corporate sales (Retail or F&B business is preferred)

• Conduct market research and analysis to identify trends and opportunities for growth.
• Work closely with the sales team and BD team to develop & implement sales promotion.
• Develop and execute trade marketing plans & strategies to drive brand visibility and sales growth
• Build and maintain strong relationship with key retailers and distributors.
• Plan and implement in-store promotions, display and other marketing activities.
• Plan, organize and participate in trade shows to promote the brand showcase products and generate leads.
• Prepare business proposals, presentations and reports on trade marketing activities & performance in present findings to the management.
• Co-ordinate with internal departments sales, marketing, logistic and finance to ensure smooth execution of projects and orders.

Requirements:

• Diploma or Degree in Business Admin, Marketing, Sales, International Business or related disciplines.
• Min. at least 1 or 2 years experience in trade marketing or FMCG industry & experience in working with sales teams and retailers.
• Strong analytical skills with the ability to interpret data and make data driven decision
• Strong organizational and multitasking abilities. require to work with minimum supervision (independently) and work with a team.
• Creative thinking & problem solving skills is required. Proficiency in using marketing tools and office software.
• Cross-cultural communication skills , able to collaborate with clients and teams. Experience in project management is advantageous.

5 days work week

Woodland Area

Food Manufacturing Ind.

Interested candidates, please forward a detailed resume and email to [email protected]

Tempserv Pte Ltd
License No: 06C3745
Attention: Audris Teo / EA Personnel No: R1102063

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated