• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; addingseasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigeratingcold ingredients.

• Adheres to proper foodhandling, sanitation, and safety procedures;maintains temperature and Hazard AnalysisCritical Control Point (HACCP) logs as requiredand maintains appropriate dating, labelling androtation of all food items.

• Contributes to daily,holiday and theme menus in collaboration withsupervisor.

• Maintains cleanliness and sanitationof equipment, food storage, and work areas.

• Completes cleaning according to daily andweekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestionsand resolves complaints.

• Implementssuggestions within parameter of position andrefers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improvequality of service and employee productivity.

• Maintains clean work areas, utensils, andequipment.

• Develop new menu items whileimprovising the existing ones.

• Maintain andmanage kitchen expenses, food cost, inventoryand staffing within the budgetary limits.

• Able tocook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising ateam to ensure that the kitchen and serviceareas are clean and tidy.

• Ensuring all food andhealth and safety regulations are followed.

Company: F&B Retail Company
Location: City (Near Orchard MRT Station)
Position: HR & Admin Assistant Manager (Japanese Speaking) (Job ID: 19157)

Job Description:

Human Resources (HR)
- Attendance Data Management: Oversee and manage attendance records.
- Payroll Document Preparation: Prepare payroll documents and finalize drafts created by the accounting firm.
- Staff List Management: Create and maintain monthly staff lists.
- Staff Recruitment: Communicate with the outsourced company for recruiting.
- Onboarding Procedures: Manage new employee onboarding.
- Exit Interviews: Conduct exit interviews and manage offboarding procedures.
- Employment Contracts: Draft and manage employment contracts.
- Personal Information Management: Ensure the secure management of personal information.
- Monthly Performance Evaluations: Conduct monthly evaluation meetings during probation periods.
- HR-Related Documentation: Prepare HR-related documents such as warning letters and internal notices.
- Foreign Worker Passes: Apply for and renew foreign worker passes (S Pass, WP, LOC).
- MOM Portal Updates: Update government grant-related data on the MOM portal (NS, maternity leave).
- MOM Survey Responses: Respond to MOM surveys (salary data, employee turnover, etc.).
- MOM Portal Accident Data: Manage accident data on the MOM portal.
- Levy Bill Reports: Download Levy Bill reports from the MOM portal.
- Expatriate Payroll Reports: Submit monthly reports on expatriate salaries and housing to headquarters HR.

Administrative
- License Management: Handle applications, renewals, and changes for various licenses.
- Expatriate Management: Manage visas, housing, and living arrangements for expatriates.
- Insurance Management: Renew and manage various insurance policies (store, expatriate condominium).
- Contract Management: Renew and manage various contracts.
- Import Customs: Arrange SFA inspection bookings for import customs clearance.

Finance
- Accounting Firm Liaison: Manage all accounting and financial operations in coordination with the accounting firm including issuing invoices and generating sales reports.
- Headquarters Accounting Liaison: Serve as the primary contact for headquarters accounting matters.

Job Requirements:
・Business level of Japanese is required as it is necessary to build relationships with Japanese speakers.
・Around 3 years of HR experience is desirable.
・Bright, positive, and honest personality.
・Strong and accurate with numbers, as there are many opportunities to handle numbers in attendance management and payroll checks.
・Good at keeping things in order.

Interested applicants please send your resume to [email protected] with email subject header "Job Application for HR & Admin Assistant Manager (Japanese Speaking) (Job ID: 19157)".

We regret that 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.

Effective from 1 October 2020 under the new Employment Agencies (EAs) Licence Conditions,

EAs will be required to collect the personal data (e.g. NRIC number number for overseas candidates) of applicants referred to employers for permanent or contract job positions of at least six months with a fixed monthly salary of S$3,300 and above.

PDPA requirements on collection, use, and disclosure of personal data would not be applicable to EAs that are collecting such information as it is a regulatory requirement by Ministry of Manpower.

Please find Privacy Policy Agreement from the below link.

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

Irfan Harith Bin Ismail

EA Registration No: R22107184

Pasona Singapore Pte. Ltd.

1 Finlayson Green, ＃09-02, Singapore 049246

Direct: +65 6239-4221 | General: +65 6732-6933 | Fax: +65 6733-2761

Email: [email protected]

URL: www.pasona.com.sg

EA License No: 90C4069

This position will report to the Restaurant Manager

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Report any issue or challenge to the Restaurant Manager/ Assistant Restaurant Manager for timely resolution
• Ensure all weekly inventory requisitions are accurately delivered and stored according to the standards
• Coordinate daily Front of the House and Back of the House restaurant operations
• Conduct daily roll-call with the service team to enhance operational efficiency, uphold cleanliness standards, ensure accurate food order taking, and deliver excellent customer service
• Ensure compliance with sanitation and safety regulations by conducting timely risk assessments
• Supervise team members, provide training and development plans to enhance their skills, service techniques and performance
• Provide guidance, and train new staff on restaurant operations
• Any other duties as assigned

Job Requirements:

• Preferable Degree or Certificate in Restaurant Management and Operations
• 2 years of relevant experience preferably in Fine Dining
• Possess strong knowledge in food (relevant cuisine) and beverage
• Demonstrate strong leadership, motivational, and interpersonal abilities

· Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Benefits

• Incentive scheme 4%, 8%, 13% monthly based on sales target

Responsibilities

• Receiving and confirming walk-in, telephonic, and online reservations.
• Greeting guests as they enter, and putting them on a waiting list as necessary.
• Providing guests with menus and answering any initial questions.
• Assigning guests to tables they prefer, while keeping table rotation in mind.
• Engaging with guests to ensure they're happy with food and service.
• Responding to complaints and helping to resolve them.
• Be well versed in our menu and products.
• Helping out with other positions in the restaurant as needed.

Qualifications

• Willing to work shift hours, weekends and Public Holidays
• Able to adapt to a fast-paced environment
• Has good communication and interpersonal skills

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 5.5 days or 6 days, rotating shift
• Salary Package: Up to $6,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays

Please apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #69870 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. 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 continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; addingseasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigeratingcold ingredients.

• Adheres to proper foodhandling, sanitation, and safety procedures;maintains temperature and Hazard AnalysisCritical Control Point (HACCP) logs as requiredand maintains appropriate dating, labelling androtation of all food items.

• Contributes to daily,holiday and theme menus in collaboration withsupervisor.

• Maintains cleanliness and sanitationof equipment, food storage, and work areas.

• Completes cleaning according to daily andweekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestionsand resolves complaints.

• Implementssuggestions within parameter of position andrefers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improvequality of service and employee productivity.

• Maintains clean work areas, utensils, andequipment.

• Develop new menu items whileimprovising the existing ones.

• Maintain andmanage kitchen expenses, food cost, inventoryand staffing within the budgetary limits.

• Able tocook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising ateam to ensure that the kitchen and serviceareas are clean and tidy.

• Ensuring all food andhealth and safety regulations are followed.

- Perform duties in the best interest of the Company, ensuring that the corporate Vision, Mission statement and Values are upheld

- Instil a calm, organized approach in all stressful situation

- Conduct roll calls everyday.

- Ensure proper stocking levels

- Supervise, guide and participate in activities of the staff under his/her direct supervision

- Oversee multiple stations and recommend improvements to Manager where appropriate

- Conduct daily check to ensure proper working condition of equipment

- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

- Organise and oversee events according to customers’ request

- Plan and manage the roster, time off, hand-punch records and updating of e-attendance

- Ensure restaurant is adequately staffed during shift and notify Manager of any manpower shortage

- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment

- Assist with all restaurant administrative duties

Any other jobs or duties assigned by the Manager from time to time.

Requirements

- At least 3 years of experience in the F&B industry

- Preferably in senior roles in F&B/Restaurant service or equivalent

- Required to work 6 days work week and able to work on weekends and Public Holidays

Position Overview:As a Management Trainee in our restaurant, you will undergo comprehensive training to develop the necessary skills and knowledge required to effectively manage restaurant operations. This role is designed to provide hands-on experience in various facets of restaurant management, including customer service, team leadership, inventory management, financial analysis, and staff development.

Key Responsibilities:

1. Customer Service:Ensure exceptional customer service standards are maintained at all times.
   Handle customer inquiries, feedback, and complaints professionally and promptly.
   Collaborate with the team to implement strategies for enhancing the overall dining experience.
   
2. Team Leadership:Assist in recruiting, training, and supervising restaurant staff.
   Lead by example, demonstrating excellent work ethic, attitude, and professionalism.
   Foster a positive work environment that encourages teamwork and cooperation among staff members.
   
3. Operational Management:Gain proficiency in day-to-day restaurant operations, including opening and closing procedures.
   Monitor inventory levels and assist in ordering supplies to maintain optimal stock levels.
   Ensure compliance with health and safety regulations and food hygiene standards.
   
4. Financial Analysis:Assist in analyzing financial reports and key performance indicators to identify areas for improvement.
   Work closely with management to develop and implement strategies to maximize revenue and minimize costs.
   Participate in budgeting and forecasting activities to achieve financial targets.
   
5. Quality Control:Maintain high standards of food quality, presentation, and consistency.
   Conduct regular inspections to ensure cleanliness and sanitation standards are met.
   Address any issues related to quality control promptly and effectively.
   
6. Training and Development:Participate in training programs to develop leadership, management, and operational skills.
   Provide coaching and guidance to team members to support their professional growth and development.
   Continuously seek opportunities to expand knowledge and expertise in the restaurant industry.
   

F&B Executive/ Restaurant Assistant Manager (Western Cuisine)

• 5/6 days (TBC upon interivew)
• Tue to Sun, 1130am - 1030pm (2 hr break)
• Tanjong Pagar / Tanglin
• S$2,850 - 3,500

Responsibilities & Duties:

• Cashier / POS / reception
• Maintaining of dining area and work station cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• In charge of outlet’s daily opening and closing
• Kitchen preparation, maintain hygiene, cleanliness.
• Customer service, serve and clear tables
• Maintain hygiene and cleanliness.

Apply now for Interview arrangement

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Come join us to express your Andaz as Commis if the following describes you.

You have the passion for providing bold and memorable moments through F&B offerings that reflects the hotel's focus on quality and creativity. You are service-oriented and always strive to delight your guests' tastebuds with your F&B offerings. You are hard working and a good team-player.

As a Commis, you will be responsible to assist the kitchen in preparing consistent, high quality food product. You will also provide excellent, courteous, professional, efficient and flexible service to your guests at a consistent level that supports the outlet's operating concept thus, contributing to the overall success of the outlet, in accordance with the hotel's standards and financial goals.

Your Profile

• Ideally with a relevant degree or diploma in Culinary or Hospitality Management.
• Candidates without working experience are welcome.
• 1 year work experience as Commis in a hotel or restaurant with good standards will be an advantage.
• Basic Culinary skills.
• Simple spoken and written English.
• Good hygiene knowledge.
• Well-groomed and a can-do attitude.
• Able to work shifts, weekends and public holidays.

Employer will contribute both Employer & Employee CPF portion.

** We regret that only shortlisted candidates will be notified **

We are seeking a diligent and detail-oriented Housekeeping Attendant to ensure the cleanliness and maintenance of our guest rooms, public areas, and guest services.

Key Responsibilities:

1. Follow instructions and supervision of designated housekeeping supervisory team.

2. Clean and maintain assigned rooms and areas according to hotel standards.

3. Clean and maintain station, pantry, trolley, equipment, and machines.

4. Demonstrate knowledge of cleaning procedures.

5. Properly store and handle cleaning chemicals.

6. Maintain cleaning tools and equipment after use.

Performance Standards:

- Meet Hilton's cleanliness and quality standards.

- Ensure timely completion of tasks.

- Maintain a safe and healthy work environment.

- Provide excellent guest service.

Requirements:

- Ability to follow instructions and supervision.

- Physical stamina to perform housekeeping duties.

- Attention to detail and organizational skills.

- Basic knowledge of cleaning procedures and chemicals.

- Ability to work effectively in a team.

Job – Objective / Position Description:

Restaurant Manager will oversee the daily operations of our restaurant, ensuring that our guests receive an exceptional dining experience. You will be responsible for managing the restaurant team, monitoring financial performance, and maintaining high standards of food quality, safety, and cleanliness.

Responsibilities (Key Result Areas & Activities)

• Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
• Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
• Ensure that all customers receive an exceptional dining experience, from the moment they walk in to the restaurant to the moment they leave.
• Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
• Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
• Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
• Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
• Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
• Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
• Handle disciplinary issues, conducting annual team review and confirmation of staff.
• Ensure the strict compliance by all staff to company’s standard operating procedures.
• To attend meetings, providing updates on operations, sales records, and feedback (if any).
• To work closely and cultivate strong teamwork with all colleagues and ensure smooth operations.
• Any other ad-hoc duties and responsibilities as assigned.

Required to - KNOW (Skills, Knowledge & Behavior)

• Degree in Hospitality Management, Business Administration, or related field preferred.
• At least 3-5 years of experience restaurant management or a related field.
• Strong sense of ownership coupled with leadership skills and the ability to manage and motivate a team effectively.
• Proven track record of sales with key performance indicators .
• Excellent communication skills, including the ability to communicate effectively with customers, team members, and senior management.
• Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• Excellent organizational skills and attention to detail.
• In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

Overview:

This Singapore-based halal bistro offers authentic Vietnamese cuisine inspired by the founder's culinary journey from Phan Thiết, Vietnam. Starting as a home-based venture, it grew into a beloved hawker stall and eventually expanded to a full restaurant in the historic Kampong Glam district.

The menu features over 20 dishes, blending traditional Vietnamese flavors with a modern twist for local tastes. With a focus on quality ingredients and halal certification, this family-owned business aims to bring the essence of Vietnamese food culture to its diverse customer base.

Location: Bugis/Lavender

What We Offer:

• Competitive Pay & Perks: $100 monthly attendance allowance.
• Career Growth: Opportunities for fast-track promotions based on your performance.
• Performance Bonus: Rewarded for your hard work and dedication.

Work Schedule:

• 5-Day Work Week – Total of 43 hours.
• Rotating Shifts:Day Shift: 7 AM – 3 PM
  Night Shift: 3 PM – 11 PM
  
• Two Weekday Rest Days
• Enjoy a 1-hour break during each shift.

Perks & Benefits:

• Complimentary meals during work hours.
• Uniform provided – Stay comfortable and professional.
• Full training offered to help you excel.
• After 3 months of probation: $100 salary increment for good performance.

If you're ready to grow your skills, embrace a fast-paced environment, and be part of a dynamic team, we’d love to meet you! Apply now and kickstart your culinary journey!

EA License 22C1383

EA Personnel R22110043

Roles & Responsibilities:

• Daily Operations: Oversee the kitchen operations for the assigned brand to ensure efficiency.
• Food Quality & Safety: Maintain top quality and consistency in food products, ensuring strict compliance with food safety and quality control standards.
• Kitchen Maintenance: Ensure proper maintenance of kitchen facilities across all outlets.
• Collaboration with Marketing: Work closely with the marketing team on new launches, promotions, branding, and labeling of concepts and products.
• Financial Review: Monitor daily sales and food costs, taking corrective action as needed to meet financial targets.
• Outlet Openings: Plan, direct, and coordinate future outlet openings.
• Staff Management: Supervise and develop a team of chief chefs, section heads, and kitchen staff, ensuring efficient manpower use.
• Hiring & Staff Development: Actively participate in hiring kitchen staff and be involved in staff counseling and disciplinary actions, including terminations.
• Culinary Excellence: Champion food quality and consistency across all dishes.
• Menu Development: Develop standard recipes and SOPs for food preparation and presentation, including menu creation and pricing.
• Culinary Trends: Stay updated on current and emerging culinary trends as well as consumer needs and preferences.
• Compliance: Ensure all activities conform to HACCP & 5S guidelines.
• Other Duties: Perform additional duties as assigned by the Director of Kitchen Operations.

Job Requirements:

• Experience: At least 5 years of relevant working experience as an Executive Chef.
• Language Skills: Able to effectively communicate with both English and Chinese-speaking colleagues.
• Knowledge: Understanding of HACCP, health, and safety standards is advantageous.
• Skills: Strong management, leadership, and interpersonal skills.
• Commitment: Must be dedicated, committed, and driven by culinary excellence.

EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA License No: 23C1703

The position is responsible to supervise and handle all porterage tasks in a detailed and timely manner as well as to participate in creating experiential and memorable Raffles Hotel Singapore experiences for residents.

Primary Responsibilities

Manages All Porterage Tasks

• Supervises and participates in the activities of the personnel in charge of handling and safe keeping of all incoming, outgoing, and stored baggage.
• Welcomes all residents and guests, promotes inter-hotel sales and in-house facilities, and provides directions and suggestions to the hotel surrounding areas.
• Ensures the smooth running of all hotel entrance and driveway operations by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Ensures service standards and individual performance is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Participates in the Raffles Hotel Singapore Arrival and Departure Experience

• Supports and assists the Doorman and Reception teams during every resident arrival and departure.
• Supports and monitors activities the drop-off and pick-up of valet-parked vehicles and the taxi and hired car queue according to priorities.

Acts as Supporting Element of the Entire Guest Journey

• Works closely with all hotel colleagues to create efficient, yet personalised service encounters for all residents.
• Addresses any security incidents and guest complaints to the Lobby Manager and reacts proactively when suitable and appropriate.

Improves Quality of Product and Services

• Ensures guests receive the experience and service as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards and aims to achieve the scores and goals set by the management.
• Adheres Workplace Safety and Health (WHS) policies and procedures.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Minimum of 2 years of relevant experience in the hotel industry.

Competencies

• Possesses strong interpersonal skills.
• Ascertains and addresses guest/colleague needs.
• Trains and motivates individuals and creates and maintains a cohesive team.
• Focuses on service with an eye for detail and an approachable attitude.
• Works well under pressure, analyzes and resolves problems, and exercises good judgment and with a high degree of professionalism.
• Prioritises and organises work assignments.
• Self-motivates and shows good initiative in a dynamic environment.
• Ensures security and confidentiality of guest and hotel information.
• Embraces and responds to change effectively.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.
  

Main Responsibilities:

• Promoting the company’s existing brand and introducing new products to the market
• Identifying opportunities and strategies to increase sales
• Implement strategic & tactical marketing initiatives, i.e. product launch, advertising, events and social media within relevant channels that can include retail, E-commerce, food service, and other B2B partners
• Identify new opportunities that can influence brand growth
• Manage budget and profitability through cost, marketing spend control, pricing, and exercise management
• Analyses the market trend to understand the needs of the local markets
• Responsible for monthly forecast and planning of sales and key account management
• Develop and implement strategic sales and marketing plans and forecasts
• Maintaining relationships with important clients by making regular visits, understanding their needs, and anticipating new marketing opportunities
• Participate in new product and pricing planning and execution
• Manage a team of salesman
• Provide regular reporting on agreed timelines with Director
• Other duties as may be assigned from time to time by the Director

Requirements:

• Local Polytechnic / Diploma / Degrees in Business / Marketing
• Experience with modern trade (i.e. supermarkets, convenience store) and social media marketing
• Familiar with Microsoft Office, products costing
• Willing to travel out of Singapore to meet buyer
• Fresh graduates are welcome to apply

Additional Information:

Please provide following information in the resume

1) Reasons for leaving

2) Last drawn and/or current salary

3) Expected salary

4) Date of availability and/or Notice Period

1. Our company is looking for an Indian chef specialised in Maharashtrian & Gujarati Cuisine.

2. Job is at the cloud kitchen / manufacturing of speciality food from Mumbai.

3. Need to be well versed with the Maharashtrian ingredients & menu items like Modak, Alu Wadi, Surali wadi, Pithale, Undhiyo, Dhokla, Shrikhand, Puran Poli etc.

F&B General Manager (Japanese Restaurant / Bar)

• Remuneration: Up to $7000 (Depending on experience)
• Working Hours: Rotational Shift, 6 days’ work week.
• Location: Bugis / Promenade (10 minutes walk from MRT)

Job Responsibilities:

• Oversee the daily operations of the restaurant, ensuring efficient execution and adherence to high standards of service, cleanliness, and food quality.
• Develop, implement, and maintain operational policies and procedures to ensure smooth functionality.
• Manage all aspects of the restaurant with attention to detail, ensuring consistency in delivering an exceptional dining experience.
• Develop and execute strategic initiatives aimed at improving F&B operations, enhancing profitability, and increasing customer satisfaction.
• Manage and monitor the F&B budget, focusing on cost control, revenue maximization, and financial performance.
• Identify new market opportunities and recommend new products or services to drive business growth.
• Lead and manage investment projects, including restaurant openings, renovations, and equipment upgrades.
• Propose refurbishment and remodeling plans that align with brand standards and current industry trends.
• Work closely with chefs and other team members to design appealing menus and wine lists that balance quality and pricing.
• Provide effective leadership and direction to the F&B team, creating a positive and collaborative work environment.
• Mentor and guide team members to support their professional growth and development.
• Undertake any other ad-hoc duties as assigned to ensure smooth operational support.

Job Requirements:

• Minimum bachelor’s degree in hospitality management or a related field.
• Minimum of 12 - 15 years of experience in the F&B industry, with at least 8 years in a senior managerial role.
• Demonstrated success in managing and growing F&B operations, with a proven ability to drive results.
• Experience in hotel management or fine dining concepts is an added advantage.

Interested applicants please send your resume to [email protected]

We regret to inform you that only shortlisted candidates will be contacted by our consultants.

Align Recruitment Pte Ltd (20C0253)
Lai Yu Wen (Rei) (Reg No. R2199207)

• To control the food cost and the consistency of quality and quantity of food served
• Assists in the implementation of annual promotion plan and menu change cycle
• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas
• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely
• Recommend and organize proper and systematic storage of food items in the kitchen
• Prepares duty rosters schedules vacation and public holidays accordingly
• Competent with health, safety, and other emergency procedures
• Perform other reasonable duties as assigned by the Executive Sous Chef / Executive Chef

Requirements:

• Current Junior Sous Chef or Sous Chef with Italian Cuisine Experience
• Basic knowledge of MS office
• High level of flexibility and adaptability
• Able to work public holidays and weekends

Job Description

• To be responsible for maintaining the cleanliness of the rooms to ensure guest satisfaction.
• To make beds, dust the room, vacuum the carpets and clean the bathroom.
• To provide Night-Turn-Down service.
• To report to Housekeeping Coordinator of any defects in rooms and corridors.
• To assist in any other tasks as directed when required.

Requirements

• Able to work shifts
• Physically Able

Responsibilities:

• Greet and assist guests with courtesy, addressing needs promptly.
• Maintain cleanliness and organization of food service areas.
• Ensure availability and proper presentation of food and utensils.
• Serve meals according to established standards and portions.
• Adhere to strict hygiene and safety guidelines.
• Perform additional duties as directed by management.

Requirements:

• Minimum 1 year experience in F&B or hospitality.
• Strong interpersonal and customer service skills.
• Familiarity with food service protocols and hygiene standards.
• Ability to multitask in a dynamic environment.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

Job Responsibilities

• Working on new projects basis to develop new products/solution to the customers through closely working with R&D teams
• Involved in the commercial negotiation for making contracts with key accounts and customers through direct or various sales channel network
• Travelling to visit customers to keep good relationship and re-align mutual understanding to continue growth the business
• corporate internal meeting, reporting, marketing duties(including exhibition, products branding, etc)
• To be the main contact point of the key accounts/customers for any matters related to the commercial, shipping, volume, payment etc.
• To provide quick and efficient response to achieve full customer satisfaction.
• To manage/communicate/coordinate efficiently between the internal departments within the inter-companies located on various locations(Shipping, Production, R&D) to achieve the same objectives/goals.
• Provide monthly/quarterly/yearly sales performance review on assigned territory sales region
• Motivates/Manage/Review the local distributors, sales agents, and other sales channel network to achieve business growth

Job Requirements:

• 3 years or below sales working experience in food related industry / hardware related industry
• Demonstrate ability to handle work professionally, independently, and efficiently with a strong customer service mindset
• Ability to work in a fast-paced environment
• Available immediately or within short notice will be given preference

HOW TO APPLY:

Interested applicants, kindly send your resume in MS WORD format to leo.tang(at)trustrecruit.com.sg

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Tang For Farn (Leo)

EA Personnel Reg No: R24121981

Job Description & Requirements

We are looking for an experienced and qualified cook to manage Indian F&B specialized in South Indian, North Indian and Indo-Chinese. This role will be responsible for Tandoori section along with Ala-carte section of North Indian. The role also coordinate activities of food preparation, kitchen, pantry and storeroom. Manage food stuff orders, kitchen supplies and keep track of inventory. Keep Menu up to date to best match customer demand and feedback. Plan, participate in menu planning, prepare, apportioning foods, utilize food surpluses and optimize overall Kitchen costs.

Key Responsibilities

Wash & Cut vegetables, poultry, meat and seafood

Prepare marinades, gravies, soups, rice, mise-en-place, set up stock stations

Cook gravies, north Indian curries , soups, snacks & starters, biryanis, rice dishes

Help & Assist the chefs & cooks in the other sections of the kitchen ( North Indian Curry, Indo Chinese Fusion,

Sweets & Desserts, Chaats etc) as a relief in case of any acute shortage of chefs in that particular department

Ensure the food quality, taste and the presentation of cooked food before serving.

Ensure prompt and speedy delivery of the orders

Maintain stocks of raw ingredients

Receive and store/ stack goods and supplies and ensure to follow the storage temperature guidelines.

Ensure cleanliness of the kitchen, cookware and cooking equipments.

Set up and manage buffet stations with all necessary supplies.

Job Description

• Upholding the highest service standards with a customer-centric approach
• Contributing ideas to enhance the operational and environmental aspects of the hotel
• Providing top-notch customer service to all guests
• Presenting menus, recommending food & beverages, and promoting specials food & drink items
• Efficiently keying in orders in the Point-of-Sale system, processing payments, and promptly checking bills
• Ensuring cleanliness standards in the outlet
• Assisting the Manager in planning and organizing special events
• Adhering to Food & Beverage safety and hygiene policies
• Continuously inspecting equipment to ensure proper maintenance
• Developing and implementing training programs for junior staff to improve service quality and upselling
• Ensuring comprehensive knowledge of menus and beverages among yourself and junior staff

Requirements

• Candidates with hospitality experience may be considered for the F&B Supervisor role
• Minimum 2 years' experience as a Captain in a high-quality restaurant
• Diploma / Certificate in Nitec / Higher Nitec specializing in Hospitality Services
• Excellent interpersonal and communication skills
• Positive, energetic, motivated, and committed attitude
• Strong knowledge of food and beverage service
• Able to work shifts, weekends and / or public holidays
• Possess valid Food Hygiene Certification

Job Description & Requirements

Job Description:

We are looking for an experienced head cook to take charge of kitchen operations, including leading the staff in all matters related to food preparation. You will be required to ensure that there are adequate food supplies, to plan the menu, and to see that the kitchen and equipment are kept immaculate at all times.

Job Responsibilities:

• 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
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers
• Everyday Account closing both cash and online.
• Keeping abreast of and complying with the latest health and safety laws and regulations.
• Weekly 5.5 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 2 hours break, Saturday,Sunday and Public holidays work compulsory)

Requirements:

• A high school diploma or equivalent.
• At least 2 years’ experience working as a Chef.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.
• Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
• Motivating, developing, and directing people as they work, identifying the best people for the job.
• Understanding the implications of new information for both current and future problem solving and decision-making.
• Determining how money will be spent to get the work done, and accounting for these expenditures.