Total 29,301 F&B / Tourism / Hospitality job vacancies in Singapore

Reponsible for ensuring smooth operations of F&B outlet

Ensuring adequate staffing during peak and non peak periods

Managing inventory in store

Liasing with HQ and staff on new product launches and training

Attending to customer queries and complaints

Attending to cash bank ins and sales reconciliation

Description

• Ensure cleanliness of the food shop,all equipment, tools and physical building surfaces.
• Manage invoices & receipts for all stocks.
• Coordinate with suppliers on order and deliveries.
• Handle cash, inventory and prepare nighty closing reports.
• Provide customer service that is fast and friendly.
• Adhere to all food hygiene standard and procedures.
• Supervise and arrange staff work schedule according to needs.
• Any duties which may be assigned from time to time.

Job Requirements

• At least 2 years of experience in F&B outlets, i.e. Food courts, coffee shop and canteen.
• Must prepare to work during weekends, public holiday and overtime as and when required.
• Good communication skills.

Key Responsibilities:

• Create and prepare a variety of traditional and contemporary Chinese desserts.
• Experiment with new flavors and presentation techniques to develop seasonal dessert menus.
• Ensure consistency in taste and presentation while maintaining high-quality standards.
• Collaborate with the culinary team to create a cohesive dining experience.
• Maintain a clean and organized kitchen environment, adhering to food safety and hygiene standards.
• Manage inventory and ordering of ingredients specific to dessert preparation.

Qualifications:

• Proven experience as a pastry chef or dessert chef, with a focus on Chinese desserts preferred.
• Strong knowledge of traditional Chinese dessert techniques and ingredients.
• Creativity and passion for experimenting with flavors and presentations.
• Ability to work in a fast-paced environment and meet deadlines.
• Excellent teamwork and communication skills.

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Location: Tuas
Shift: Rotational
Career Progression: Exceptional growth opportunities

Exciting Responsibilities:

• Champion the production of high-quality products, ensuring strict compliance with cGMP and HACCP standards.
• Be the eyes and ears on the production floor! Report key raw material characteristics like appearance, texture, and odor to Quality Control at regular intervals.
• Collaborate closely with the production planner and management, adapting swiftly to any changes or delays in the production schedule.
• Partner with R&D to tackle raw material challenges, whether it's shortages or quality concerns—you're the go-to problem solver.
• Work hand-in-hand with the Batching Leader to ensure smooth, uninterrupted production flows.
• Lead, mentor, and inspire your team of Operators and Line Leaders daily to drive efficiency and success.
• Run dynamic production briefings, keeping everyone informed and energized with essential updates from management.
• Ensure machinery and consumables are in top-notch condition, promptly addressing any issues that arise.
• Prepare and present insightful reports to management—your work will directly impact strategic decisions!

What You’ll Bring:

• 3 to 6 years of hands-on experience in a similar role, ideally in the fast-paced world of food manufacturing.
• Outstanding communication and presentation skills—you’ll be the voice that drives the team.
• Sharp analytical skills paired with a strong emotional intelligence (EQ)—you know how to read both data and people.
• Meticulous attention to detail, a can-do attitude, and a natural team player spirit.

Join us and be part of a team that’s not just making products, but shaping the future of food manufacturing. Elevate your career with exciting challenges and endless growth opportunities!

For quick response, applicants who express interest in this job advertisement, you may email to [email protected]

By submitting your personal data and/or resume, you give consent to the collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.**

We wish you all the best in your career search.

Ong Hui Shan (Gwen)
Registration Number: R1767800
EA License No: 04C3537

Career Progression to Supervisor Chef within 6 months

Training Period 2 - 12 weeks (clear passing criteria)

- Annual Leave

- Medical Leave

- Medical Subsidy

- CPF (if applicable)

Work Location: Potong Pasir

Work Hours:

• Mondays to Fridays: 8:00am to 4:00pm, inclusive of 1hr lunch break

Contract Period: 1 Dec 2024 to 30 Nov 2026

Job Responsibilities;

Daily basis:

1. General cleaning of kitchens including cleaning tabletops, sinks, cookers, sweeping and mopping of the floor and emptying dustbins. 2. Upkeep kitchen and food hygiene (includes proper food handling and storage).

3. Practice kitchen safety (handling electrical appliances and sharp objects, keeping them safe).

4. Fill up the soaps, check the cutlery and ensure equipment are in place for each unit.

5. Ensure proper labelling and organize kitchen utensils and equipment according to both kitchens.

6. Take in the day’s food orders delivered. Put the food ingredients in the refrigerator or kitchen table for the respective teachers/classes. Clear unwanted packaging or boxes.

7. Put all the food order invoices in 1 file.

8. To prepare the week’s practical based on recipe given by portioning for individual students.

9. Assist teachers during lessons, help to replenish items, clear teachers’ tables, assist student with usage of kitchen utensils and appliances where necessary.

10. After each lesson, help clean up and store food properly. Note the leftovers to carry forward.

11. After each lesson, check all cookers are switched off, sinks are clean, cookers are clean, and rubbish is disposed of. Clear the rubbish bins.

12. Laundry for kitchen towels: Dry those in washing machine using the dryer. Fold those in dryer in sets of 10 for each class (1 kitchen towel + 1 tea towel).

Weekly basis (preferably on Fridays):

1. Thoroughly clean the cookers and ovens and clear the chokes in the sinks.

2. Ensure that all kitchen appliances such as microwave ovens, steamers, rice cookers and so forth are well clean and maintain.

3. Check and clear fridges of unwanted/spoilt foods and wipe clean all fridges in both kitchens and prep room.

4. Check supply of detergents and inform teachers if need to replenish.

5. Wipe and clean all surfaces of the tables, chairs, and cabinets in the prep room.

6. Sweep and mop the floor of both kitchens and preparation room.

Before the start of each term:

1. Check and ensure all left over foods (in the fridge) are used up, given away or disposed.

2. Ensure all utensils are kept properly and none left on sink tops.

3. Check all cutleries are in order.

4. Ensure all food are to be kept in the fridge where possible or in the kitchen cabinet (leftovers).

5. Ensure the kitchen cookers, ovens and sinks are thoroughly cleaned.

6. Check and ensure all taps, electric points and gas mains are switch off.

7. All empty delivery boxes and packages are properly disposed.

8. All table and chairs and cabinets are wiped clean in both kitchens and prep room.

9. Assist in the proper disposal of equipment for condemnation.

During School Holidays:

1. Simple admin tasks assigned by the General Office.

22C1322

R24124011

Career Progression to Supervisor Chef within 6 months

Training Period 2 - 12 weeks (clear passing criteria)

- Annual Leave

- Medical Leave

- Medical Subsidy

- CPF (if applicable)

The restaurant cashier’s job description covers interacting with customers and accepting payment from them for products and services provided.

An essential position in any restaurant will involve the person handling money. Such personnel are referred to as restaurant cashiers. They can also be regarded as the waiter/waitress, the floor manager, or host of the restaurant.

The shift or restaurant manager usually reviews the contents of the drawer at the start and end of the cashier’s working period to ensure accuracy in calculations.

The restaurant cashier in this context may be responsible for calculations involving a lot of cash, and in separating checks. Having basic experience working with check authentication appliances and credit card machines will be a valuable quality for the cashier.

Customers mostly have the opportunity to speak with only the cashier during the whole period of their stay at the restaurant. He/she is therefore obligated to welcome customers with a warm smile.

JOB DESCRIPTION:

• Take customer orders at the counter
• Receive payments and present change to customers
• Pack food items, make coffee, and fill beverage cups
• Function as the host/hostess of the restaurant
• Make reservations for customers
• Receive food checks from waiters or customers
• Appeal to impatient or irritated customers, especially during rush hours
• Manage the register, including all credit card and cash operations
• Ensure a balance of the register at the end of the shift or working period

Requirement:

• Excellent mathematical, multitasking, and computer skills
• Proficiency in using computers, calculator, and other machines required for transactions
• Outstanding customer relation skills and ability to ensure a customer priority culture
• Ability to work with flexibility in a continuous schedule of day, nights, holidays, and weekends

*101* Restaurant Captain, up till $2,400Benefits:

· Up till $2,400 + AWS

· 44 hours work week, Alternating 5 days, then 6 days shift pattern

· Outlets across Singapore

Job Description:

The Restaurant Captain is responsible for overseeing the operations of assigned F&B outlets, ensuring exceptional customer service, efficient service delivery, and overall operational excellence. This role requires strong leadership, communication, and organizational skills, as well as a passion for the hospitality industry.

Key Responsibilities

Monitor and ensure that F&B service operations are running smoothly and efficiently. Practice excellent customer relations, address customer complaints and queries satisfactorily, and exceed guest expectations. Ensure the outlet is set up for service and supervise a smooth operation. Minimize wastage, breakage, and spoilage to control costs and maximize profitability. Apply effective selling techniques to increase revenue and exceed guest expectations. Oversee cash and stock control procedures to ensure compliance with company policies. Ensure all drinks are prepared and served according to standard operating procedures (SOPs). Create innovative cocktails and constantly explore new preparation and presentation techniques. Understand the crucial aspects of bar and beverage control. Pair food with drinks and make appropriate recommendations to guests. Train and motivate the service team to deliver exceptional service. Perform any other duties as assigned.

Qualifications:

· Minimum 2 years of experience in the F&B industry.

· Minimum GCE ‘N’ or ‘O’ level

· Knowledge of food and beverages.

· Energetic and able to work in a fast-paced environment.

· Strong service orientation and results-driven mindset.

· Proven ability to work effectively as part of a team.

Responsibilities

· Coordinate daily Front of the House and Back of the House restaurant operations

· Deliver superior service and maximize customer satisfaction

· Respond efficiently and accurately to customer complaints

· Regularly review product quality and research new vendors

· Organize and supervise shifts

· Appraise staff performance and provide feedback to improve productivity

· Estimate future needs for goods, kitchen utensils and cleaning products

· Ensure compliance with sanitation and safety regulations

· Manage restaurant’s good image and suggest ways to improve it

· Control operational costs and identify measures to cut waste

· Create detailed reports on weekly, monthly and annual revenues and expenses

· Promote the brand in the local community through word-of-mouth and restaurant events

· Recommend ways to reach a broader audience (e.g. discounts and social media ads)

· Train new and current employees on proper customer service practices

· Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

· Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role

· Proven customer service experience as a manager

· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

· Familiarity with restaurant management software

· Strong leadership, motivational and people skills

· Acute financial management skills

· any diploma in Business Administration; hospitality management or culinary schooling is a plus

We are looking to hire an experienced sales and marketing executive to help drive company sales. In this position, you will be involved in developing marketing strategies, implementing marketing plans, developing sales strategies, maintaining customer relations, and creating sales reports.

To ensure success as a sales and marketing executive, you should have strong knowledge of modern marketing techniques, a passion for sales, and excellent communication skills. Ultimately, a top-notch sales and marketing executive creates strategies that align with modern consumer trends.

Sales and Marketing Executive Responsibilities:

• Contributing to the development of marketing strategies.
• Conducting market research on rival products.
• Designing and implementing marketing plans for company products.
• Coordinating with media representatives and sponsors.
• Working with the sales team to develop targeted sales strategies.
• Answering client queries about product specifications and uses.
• Maintaining client relations.
• Tracking sales data to ensure the company meets sales quotas.
• Creating and presenting sales performance reports.

Sales and Marketing Executive Requirements:

• Bachelor’s degree in marketing, business, or related field.
• Proven work experience as a sales and marketing executive.
• Knowledge of modern marketing techniques.
• High-level communication and networking skills.
• A passion for sales.
• Understanding of commercial trends and marketing strategies.
• Good project management skills.
• Excellent interpersonal skills.
• Ability to work well under pressure.

To include but not limited to

· Providing and maintaining high quality standards and procedures in preparing and serving all food.
· Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques.
· Responsible for preparation of all aspects of restaurants foods, hot and cold; including banquets and special events.
· Ensuring that all food quality meets specifications and guarantees.
· Maintaining a solid knowledge, understanding and preparation of base stocks and soups.
· Regularly restocks all kitchen supplies and food items required for service.
· Properly labeling and dating all products to ensure safekeeping and sanitation.
· Keeping the kitchen, a clean, safe and sanitary environment in which to work; making sure all kitchen sanitation standards are met.
· Assisting the Chefs in all health, safety, and sanitation procedures
· Assisting in lowering all food costs and wastes.
· Ensuring all products are rotating on a first-in, first-out philosophy.
· Maintains a solid menu knowledge and attention to detail with plate presentation.
· Maintaining a high level of professionalism
· Working as a team, assisting all guests’ and employees’ needs and inquiries.
· Effectively communicating with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.

Join Our Team at Shin Gi Tai: Sous Chef Wanted!

Are you a talented and passionate sous chef looking for an exciting opportunity? Look no further! Shin Gi Tai, recognized as one of the Top 75 Best Bars in Asia for 2022, is expanding our team and we want you to be a part of our culinary journey.

About Us: Shin Gi Tai is more than just a cocktail bar—it's a destination where exceptional dining meets innovative cocktails. We are dedicated to delivering an unparalleled experience to our guests through creativity, quality, and excellence.

What We Offer:

• Competitive Salary: Enjoy a competitive salary that reflects your skills and experience.
• Work-Life Balance: Benefit from weekends off to relax and recharge, as we believe in maintaining a healthy work-life balance.
• Supportive Environment: Be a part of a dynamic and supportive team where your contributions are valued.

What We’re Looking For:

• Passion for Culinary Excellence: A genuine enthusiasm for creating exceptional dishes and enhancing the dining experience.
• Experience: Proven experience in a sous chef role or equivalent, with a strong background in kitchen management and menu development.
• Creativity and Innovation: The ability to bring fresh ideas and creativity to our menu and kitchen operations.
• Team Player: A collaborative spirit with the ability to work seamlessly with our talented team of chefs and staff.
• Eligibility: Only open to PR (Permanent Residents) and Singaporean candidates.

Responsibilities:

• Assist in the development and execution of high-quality dishes that align with our bar’s innovative approach.
• Manage kitchen operations in the absence of the head chef, ensuring smooth and efficient service.
• Collaborate with the team to create and refine menu items, ensuring consistency and excellence in every dish.
• Maintain high standards of cleanliness, organization, and food safety.

Why Join Us? At Shin Gi Tai, we celebrate creativity and excellence. As part of our esteemed team, you’ll have the chance to grow, innovate, and be a key player in delivering outstanding dining experiences. With our top-tier recognition and supportive work environment, your career will flourish.

If you’re ready to bring your passion and expertise to an exciting and recognized venue, and meet the eligibility requirements, we’d love to hear from you. Apply now to be part of our esteemed team at Shin Gi Tai!

How to Apply: Send your resume and a brief cover letter detailing your experience and why you’d be a great fit for Shin Gi Tai to [email address/contact information].

Become a part of our dynamic team and help us create memorable experiences for our guests. We look forward to welcoming you to Shin Gi Tai!

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Chef – Cold Kitchen
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Basic + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

Kindly 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 #65926 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 | Angel Lim | EA Reg No.: R1769781

Knowledge and creativity in using spices for dishes

Able to use Wok is a must

Experience with menu creation is a plus but not a must

Experience in kitchen inventory and ordering

Able to work with head chef to come up with seasonal specials

Good Knife skills is required

Have innovative research and development of new dishes spirit

Able work weekend

• Handle the machine and equipment in the factory to ensure they run smoothly and increase efficiency.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Create realistic workflows for plant operations to run smoothly.
• Consolidate quantitative and qualitative data for reporting and analysis.

Requirements:

• Diploma and above
• At least 3 years of experience in handling machine and equipment in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

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

Please note that only shortlisted candidates will be notified.

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

EA Licence: 19C9701

Registration: R24120303

Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

Candidate’s Job Responsibilities, Experience, and Credentials

· Oversee daily operations in cold storage facilities, ensuring compliance with safety and temperature regulations (ranging from -18°C to -25°C).

· Manage inventory control, ensuring proper handling, storage, and rotation of perishable goods.

· Coordinate logistics and distribution activities, maintaining accurate stock levels to meet client demands.

· Liaise with corporate clients, supermarkets, and hypermarkets to fulfil Sales agreements.

· Ensure timely deliveries and manage client expectations for temperature-sensitive products.

· Implement and oversee health and safety protocols to maintain the well-being of staff working in cold storage.

· Train and supervise staff in handling cold storage procedures and adhering to industry standards.

· Evaluate and improve operational efficiency by analysing data and adjusting workflow in cold room operations.

· Collaborate with the sales and marketing teams to ensure product availability aligns with market demands.

· Maintain compliance with local and international trade regulations, especially related to the cold chain industry.

· Conduct market research and analyse trends to understand consumer demand, sales potential, and competition.

· Assess customer expectations and recommend the best product offerings.

· Build client relationships and ensure timely deliveries.

· Manage inventory and provide updates to management, ensuring stock availability and monitoring new product arrivals.

· Develop pricing strategies and credit policies in line with customer demand and financial analysis.

· Create and implement marketing and merchandising strategies according to market needs.

· Oversee budgeting, approve expenses, and review performance to measure profitability.

· Devise sales offers and strategies to retain customers, providing updates through phone calls, emails, and digital platforms.

· Handle customer complaints with efficiency and sound judgment.

· Ensure adherence to health and safety policies.

· Serve as a consultant for company marketing strategies and design promotional materials.

· Lead informational sessions for staff to explain sales trends and new strategies.

· Report on company performance and improvements post-restructuring.

· Collaborate with finance and other departments to drive profitability.

· Prepare accurate reports using internal and external data, evaluating third-party data to improve company practices.

· Present actionable insights to the management team.

Job Description

• Industry/ Organization Type: Food Products Distributor
• Position Title: Sales Executive
• Working Location: Jurong West
• Working Hours: 5 Days, Mon – Fri (8 AM – 5.30 PM)
• Salary Package: Basic Salary + Commission + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Foster business growth by identifying and selling to potential clients, while maintaining current clients’ relationships.
• Conduct canvassing and cold calling to generate leads, and initiate sales opportunities through calls and visits.
• Discover and cultivate new sales opportunities.
• Expand the client base by acquiring new clients.
• Meet overall monthly and quarterly sales targets and KPIs.
• Demonstrate software solutions and assess the business needs of customers.
• Identify, prospect, and sell a variety of products and corporate services to clients.
• Other tasks as assigned by superior.

APPLY NOW!!!

• Strong communication and interpersonal skills.
• Ability to identify and develop new sales opportunities.
• Candidates without sales experience are welcome to apply.

Kindly 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 #68076 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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation (Myanmar Cuisine)

• Ensure the quality of the food

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

REQUIREMENTS

• Willing to work shifts, weekends, and public holidays

• Able to communicate in simple English and Myanmar Language

• Location: Balestier Market (Near Burmese Buddhist Temple)

• 6 days week

• Singaporean/Permanent Residents/Long Term Visit Pass are welcomed to apply

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly 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 #68431 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 | Angel Lim | EA Reg No.: R1769781

Service Technician(Kitchen Equipment)

Working days: 5.5days

Working Hours: Mon-Fri 8am - 5pm, Sat 8am -12pm

Working Location: Defu Lane 10 (Hougang)

Salary: Basic $2000 - $2300 + OT (When require)

Job Description:

• Install, service, and repair commercial kitchen equipment.
• Perform routine maintenance and inspections to ensure equipment operates efficiently and safely.
• Diagnose mechanical and electrical issues and implement effective solutions.
• Perform testing and inspection on finished goods for quality issues and perform corrective actions.
• Provide assistance and technical service requests to and by project clients.
• Other duties as assigned by management.

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

You will play a vital role in the kitchen hierarchy, contributing to the successful operation of the kitchen by ensuring that dishes are prepared to the highest standards and delivered to customers in a timely manner.

Job Description:

1. Kitchen Management: Responsible for managing all aspects of that station, including preparation, cooking, and presentation of dishes.
2. Food Preparation: Preparing and cooking a variety of dishes according to the restaurant's standards and recipes. This may involve tasks such as butchering meat, filleting fish, preparing sauces, or baking desserts.
3. Quality Control: Ensuring that all dishes served are of high quality and meet the outlet's standards for taste, presentation, and portion size.
4. Inventory Management: Keeping track of inventory for kitchen, including ingredients and supplies. Place orders for ingredients, monitor stock levels, and ensure that ingredients are used efficiently to minimize waste.
5. Team Collaboration: Collaborating with other members of the kitchen team, including the service side. To communicate effectively to ensure smooth operations during busy service periods and coordinate timing to ensure that all dishes are prepared and served on time.
6. Training and Supervision: Responsible for training and supervising Commis Chefs or Interns working under you. Ensure that kitchen team members understand and follow proper cooking techniques, food safety protocols, and sanitation standards.
7. Adaptability: In a fast-paced kitchen environment, adaptability is key. Ability to handle pressure and multitask effectively, especially during peak service times when the kitchen is busiest.

Requirements

• Minimum technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 2-3 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.