Our client is a Shared Services Company managing F&B Operations. Due to business needs, they are now recruiting a HR Assistant Manager to be part of their HR Team for ongoing transformation projects. They are located in the Central - easily accessible.

Duties of HR Assistant Manager:

• Contribute to HR strategies, policies, and procedures.
• Foster positive relationships between management and employees.
• Handle recruitment, including job descriptions and onboarding.
• Supervise HRMS operations, including payroll and leave management.
• Oversee performance management and career planning.
• Ensure employee safety, welfare, and engagement.
• Manage employee exits and ensure legal compliance.
• Document HR procedures.
• Assist with additional tasks as needed.

Requirements:

• Degree in related field
• At least 5 years of relevant experience

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

We regret that only shortlisted candidate will be notified

• Email Address: [email protected]
• EA License No: 19C9682
• EA Personnel No: R2199158
• EA Personnel Name: Soo Wei De

Our client is from Retail & F&B industry. They are looking for a Operation Manager to assist their team for the next phase of their business. They are located in West.

Duties:

• Operations Management: Ensure quality, service, compliance, and SOP implementation across restaurants.
• Financial & Business Performance: Set monthly targets, monitor P&L, manage budgets, and recommend policies.
• Compliance & Service Standards: Ensure adherence to company policies, laws, and maintain service standards.
• Strategic Projects: Identify markets, recommend refurbishments, and oversee investment projects.
• Other Duties: Perform additional responsibilities as assigned by the General Manager.

Requirements:

• Min Diploma in relevant field.
• Min 10 years of management experience in multi-brand organizations.

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv. We regret that only shortlisted candidate will be notified.

• Email address: [email protected]
• Recruitpedia Pte. Ltd.
• EA License No: 19C9682
• EA Reg. No. R23118456 (Law Yi Xin)

Our client is one of the leading players in the F&B Distribution Industry. Due to business needs, they are now recruiting a Procurement Executive to be part of their Procurement team for ongoing transformation projects. They are located in the West – easily accessible.

The Responsible of Procurement Executive is:

• Collaborate with sales/customer service to understand their requirements and gather information for supplier quotations.
• Monitor inventory levels and collaborate with the logistics team to ensure timely deliveries.
• Source and negotiate terms and agreements with suppliers from both local and overseas, including pricing, payment terms, delivery schedules, and quality standards.
• Conduct regular inspections of incoming shipments to ensure adherence to quality standards.
• Implement effective inventory control measures to minimize waste and optimize stock levels.
• Prepare quotation for our Tender Customers.

Job Requirements:

• Minimum 3 years of procurement experience in related industry (F&B/ FMCG)
• Minimum diploma and above

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

We regret that only shortlisted candidate will be notified.

Email: [email protected]

Recruitpedia Pte. Ltd.
EA License No. 19C9682
EA Reg. No. R22108850 (Chan Mun Mun)

Roles & Responsibilities

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant. You will be responsible for the specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

Job Descriptions

Collaborating with the rest of the culinary team to ensure high-quality food and service.

Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Ensure all food preparation meets standards

Assist in the daily operations of the kitchen

Operate and maintain equipment and reporting of malfunctioning

Job Requirements

Minimum 1 year of kitchen experience

Excellent interpersonal and organizational skills

Able to work in a fast-paced environment

Ability to work well in a team

Multitasking and organizational ability

Able to multi tasked andcommittedtothe quality of food served

Requirements:

• Energy and enthusiasm
• A flexible approach to work;
• The ability to carry out tasks quickly and competently;
• The ability to follow instructions;
• Good spoken commiunication skills;
• Able to work days, evenings and/or weekends;
• Can acquire Criminal Backgound Check and Food Handler & certicicates;
• Clean, with good hygiene habits;
• Detail-oriented;
• Multi-tasks efficiently;
• Organized, accurate and reliable;
• Prioritizes and works efficiently with limited supervision;
• Professional attitude and expectations;
• Positive and upbeat attitude and demeanor;
• Recognizes and resolves problems quickly and efficiently;
• The ability to use your initiative and work a team.

Workplace Abilities:

1. Bend and stretch frequently;
2. Handle a fast-paced environment;
3. Lift, balance and carry trays of up to 10kg during your shift;
4. Perform all duties in a hot and humid environment;
5. Stand, walk and remain on feet and perform job duties for entire shift duration;
6. Work quickly and quietly.

Job Description:

Opening Duties:

• Ensure all equipment is clean and in good work order;
• Check all chemical levels and inventory;
• Set up stations included all plates, crockery, cutlery and others being refill at the time;
• Maintain adequate levels of clean tableware for dining room and kitchen.

Shift Duties:

• Adhere to all sanitation guidelines;
• Assist the cooks and servers as necessary;
• Clean food preparation and production areas as required;
• Dispose of waste;
• Ensure all items are clean according to sanitation guidelines;
• Maintain a clean and organized work area;
• Monitor proper tank temperatures and chemicals;
• Record all breakage;
• Handle tableware carefully to prevent breakage and loss;
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor;
• General cleaning duties.

Closing Duties:

• Complete day-end dishwasher maintenance;
• Clean all soiled items;
• Dispose of all broken items in the proper area;
• Remove trash and waste;
• clean, sanitize and close workstations.

Job Summary:

• Assist in administrative job functions to support sales
• Process and manage customers’ orders
• Attending and assisting with prospects and clients
• Identifying customers’ needs and to maintain a continuous high level of customer service delivery and satisfaction
• Excellent conduct to represent and uphold our company’s reputation
• Follow up promptly with customers to resolve issues
• Other Ad-hoc Duties assigned

Requirements:

• Minimum 1 year of Customer Service Experience in the Food / FMCG industry or relevant
• Proficiency in English / Mandarin to liaise with Customers
• Proficient in Microsoft Office (Words, Excel, PowerPoint)
• To manage sales through web site (B2B / B2C)
• Service oriented
• Working hours
• Mon to Friday - 8-5pm
• Sat Alternate half day

Demi Chef

• Prepares, cooks and serves any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.
• Assists with the acceptance and storage of deliveries and that all-relevant company procedures are adhered to.
• Monitor and minimize food wastage.
• Perform proper storage of all raw materials once received.
• Provides assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.
• Oversee that cleanliness standards are met for equipment, work stations and environment.
• Adheres to rules and regulations set by the Management.

Job Requirement

• Candidate must possess at least Professional Certificate/NiTEC in Food & Beverage Services Management or equivalent.
• At least 1 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): Culinary
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Willing to work shifts.

Hotel Receptionist

• Location: Orchard
• Salary: S$1,800 – S$2,000 (Depend on Experience)
• Working days: 6 days
• Working hours: 3 rotating shifts – 7am to 3pm, 3pm to 11pm & 11pm to 7am
• (Midnight shift twice a month)

Responsibility

• Booking reservations for guests, including room rates, room availability, and special requests
• Perform registration duties for all hotel guests.
• Reviewing guest check-in information, such as name, address, credit card number, and phone number
• Assigns appropriate guests rooms based on their preferences.
• Handles guests requests through incoming calls and performs follows up on guests’ requests.
• Completing administrative tasks such as filing and photocopying

WhatsApp or Email me your Resumé For Interview Arrangement NOW

Whatsapp: +65 80231200

✉ [email protected]

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Descriptions

• As a Chef De Rang, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
• A Chef De Rang should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The Chef De Rang will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing glassware, filling condiments.
• A Chef De Rang is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Job Requirements

• Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management
• Individuals with 1-2 years of experience in a fine dining restaurant/Japanese restaurant/Michelin-starred establishment will be added advantage
• Willing to work shifts, weekends and public holidays.

Working hours

• 5 days

Job Descriptions

• Manage customer flow and seating arrangement
• Greet customers, take orders, serve food and beverages and clear tables
• Respond promptly to customers’ enquiries with a consistently positive and helpful attitude, including answering questions about the menu.
• Ensure restaurant cleanliness daily by clearing tables, returning dishes to the kitchen, sweeping and mopping floors, washing and sanitizing kitchen utensils, and servicing restrooms.
• Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy.

Job Requirements

• No Requirements

Benefits

• No AWS but there is Bonus
• 7 days AL and 14 days medical leave

Working hours

• 6days (Tuesday Off)

Job Descriptions

• Ensure the smooth running of Kiosk operations
• Provide excellent customer service and ensure orders accuracy.
• Work in a team to attain high standards of product quality & service.
• Able to work independently during off peak hours
• Ensure that all in-store facilities conform to sanitary regulations and to ensure strict compliance with MOH’s legislation and Company’s policies and procedures.
• Operation includes closing/opening & clean up
• Perform other related tasks as assigned by managers and supervisors.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.
• Beginners are welcome

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

Your responsibilities include:

• Execute mise-en-place efficiently; including, setup the array of ingredients, the process of preparing, caring for your workstation
• Maintain the highest level of food quality, taste, and visual presentation
• Collaborate with team members to ensure efficient communication and teamwork in a fast-paced kitchen environment.
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and inform your section leads when there are shortages
• Food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

Claudine is a French neo-brasserie by Chef Julien Royer, located on Dempsey Hill. Claudine presents an intimate side of French cuisine and genuine hospitality, inspired by the joys of home.

Claudine is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Sommelier plays a crucial role in enhancing the guest experience, ensuring that each meal becomes an unforgettable journey with perfectly paired wines.

You'll be in charge of:

• Execute best-in-class wine service, keeping in mind guests' personal tastes and making recommendations, answering their questions about the wine list, making recommendations, and ensuring that they have an outstanding dining experience.
• Assist in managing wine & beverage purchasing, inventory, maintenance, and reporting
• Staying up-to-date on the latest trends and developments in the wine industry.
• May be requested to carry out duties of a Service Captain when required

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

about the company
Join an esteemed global player within the food industry, renowned for developing and producing functional ingredients that serve a wide array of industries. With a rich history and a strong presence in over 10 countries worldwide, our client is dedicated to innovation and excellence. They are presently seeking talented individuals with a genuine passion for food and nutrition to meet the dynamic needs of their international clientele in the role of a Sales Administrator.

about the job
As a Sales Administrator, you will be responsible for supporting the sales team by prov

iding essential administrative and customer support. Your tasks will include forwarding samples, arranging shipments, and notifying customers. You will distribute monthly updates to distributors, make travel arrangements, prepare travel expenses, and handle the dispatch of sample requests, prototypes, and commercial products. Additionally, you will follow up on claims and complaints, prepare sales presentations, maintain the client database, and generate monthly reports. Your role also involves providing sales vs. projection results by preparing and forwarding sales tracking reports and organizing customer visits and other meetings.

about the manager/team
You will be joining a lean, collaborative team that offers a positive working and learning atmosphere.

skills and experience required
A bachelor’s diploma in food technology or another science-based degree is essential, along with a minimum of 3 years’ experience in a food ingredients environment. You should possess commercial acumen and an understanding of Incoterms, be extremely detail-oriented, and work well as a team player. Multilingual communication skills in English and Mandarin are required to communicate with customers in China who may not be proficient in english. Additionally, a high level of initiative, excellent written and oral communication skills, and proficiency in relevant computer software will be expected for the role.

Join us in this exciting opportunity to grow your career and contribute to the success of a leading company in the food industry!

To apply online please use the 'apply' function, alternatively you may contact Carmen Tan.
(EA: 94C3609/ R2196577 )

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

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

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

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

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Primary Responsibilities

• Supervise and train the team members in accordance to the service standards in banquet operations
• Directly communicate and oversee the actual set-up and services by giving clear instructions and supervising the servers, coordinating the timing of event to ensure its success, e.g. Chinese weddings
• Provide excellent guest engagement while serving food and beverage to the guest
• Assist in checking all function rooms are in good and proper working condition

Requirements

• Possesses a certificate in F&B/Hospitality Management
• Minimum 5 years’ experience in F&B Operations, preferably in banquet operations
• Good interpersonal and communication skills with cheerful personality
• Able to perform rotating shifts, including weekends and public holidays

Job Description:

• Execute the preparation and cooking of steaks and other menu items to the highest standards of quality, taste, and presentation.
• Collaborate with the Head Chef to develop and refine menu offerings, incorporating seasonal ingredients and innovative culinary concepts while maintaining profitability.
• Assist in maintaining a clean, organized, and efficient kitchen environment, adhering to food safety and sanitation standards at all times.
• Monitor inventory levels of kitchen supplies and ingredients, placing orders as needed to ensure adequate stock while minimizing waste.
• Provide guidance, support, and mentorship to kitchen staff, including line cooks and prep cooks, to foster a positive and collaborative work environment.
• Assist in training new kitchen staff members on proper cooking techniques, kitchen procedures, and safety protocols.
• Conduct regular inspections of food products to ensure freshness, quality, and consistency, taking corrective action as needed to maintain standards.
• Work closely with front-of-house staff to address any guest concerns or special requests promptly and professionally, striving to exceed guest expectations with every meal.

Job Requirement:

• In-depth knowledge of various cooking methods, food safety regulations, and kitchen management best practices.
• Strong leadership and communication skills, with the ability to effectively delegate tasks and motivate a team.
• Creativity and passion for culinary excellence, with a focus on delivering memorable dining experiences to guests.
• Flexibility to work evenings, weekends, and holidays as needed.

Job Descriptions

• The incumbent will be in charge of all kitchen related activities ranging from menu creation, plating design, kitchen staff management as well as inventory management. It is important for the incumbent to be knowledgeable and creative with various ingredients, coming up with new menus in line with the restaurant concept that would appeal to customers and help boost the name and sales of the restaurant. While establishing excellent standards of food quality and production, the incumbent acts as a controller in assuring consistency of all the products that leave the kitchen.
• Experience in fine dining traditional Japanese sushi restaurant and fine dining cooked Japanese dishes. Other MICHELIN-starred experience is highly preferred.

Job Requirements

• Minimum 15 years working experience
• Detail-oriented, dynamic, motivated, strong sense of responsibility
• Experience with sushi from mise en place to preparation and presentation is a must
• Experience in other high-end Japanese sushi restaurant
• Michelin-starred experience is an added advantage
• Able to work shifts, weekends and public holidays

Working hours

• 5 days

Job Descriptions

• Includes daily operation requirement for Service & Kitchen crews
• Supervise daily operation
• Managing supplies requirement with suppliers
• Planning work schedules for team members
• Able to prepare all products in absence of cook
• Opening & closing of work stations

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Job Descriptions

Service Ambassador reports directly to the Assistant Entity Manager 1 & 2 and Entity Manager

• Welcomes customers when they arrive.
• Greets diners to the table upon arrival and introduces them to the menu.
• Maintains familiarity with menu items and brand information to answer customer’s questions and give recommendations.
• Ensures proper hygiene as prescribed in the company guidelines
• Understands and adheres to proper food handling, food safety and sanitation standard during food preparation, serve and clean up. Ensures proper uniform, punctuality and grooming are according to company policy and standard.
• Taking orders of the customers and entering them into the POS system to be processed and transferred to the kitchen.
• To receive and confirm reservations.
• To collect food orders from the kitchen and verify that it is plated correctly.
• Processes payments to customers.
• Dishwashing of dirty cutleries.
• Proactive in handling and resolving customer’s problems, if necessary.

Benefits

• Able to redeem at least 1 meal per shift at any of our entities.
• 20% off to family and friends across our outlets.
• Uniforms provided
• 10 days Annual leaves + 1 every each year of service
• 14 days outpatient sick leave, 60 days hospitalisation (inclusive of outpatient)
• Able to claim $30 per visit to the clinic (max $200 a year)
• Able to claim $100 dental a year
• Monthly-based sales incentives
• Annual training allowance of $500
• Referral bonus up to $1,200
• 1 week paternity leave (non-Singaporeans)
• Baby Bonus, $300 per child
• 1 day birthday leave
• Corporate discounts with our partners

Working hours

• 50 hours, 5 days a week, non-fixed off days.
• Rotating shift.

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Sommelier plays a crucial role in enhancing the guest experience, ensuring that each meal becomes an unforgettable journey with perfectly paired wines.

You'll be in charge of:

• Execute best-in-class wine service, keeping in mind guests' personal tastes and making recommendations, answering their questions about the wine list, making recommendations, and ensuring that they have an outstanding dining experience.
• Assist in managing wine & beverage purchasing, inventory, maintenance, and reporting
• Staying up-to-date on the latest trends and developments in the wine industry.
• May be requested to carry out duties of a Service Captain when required

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Job Posting: Kitchen Assistant

Job Description

• Assist in various kitchen operations, including food preparation, cleaning, and maintaining hygiene standards.
• Prepare food ingredients and items according to recipes.
• Clean, peel, chop vegetables, and marinate, season, and coat food items as instructed.
• Maintain cleanliness by emptying trash bins and disposing of waste properly.
• Ensure kitchen equipment is in working order and report any issues to the chef or manager.
• Minimize food wastage and spoilage.
• Monitor inventory levels and place orders to avoid shortages.
• Uphold strict quality control standards for all food items.
• Adhere to health and safety regulations set by SFA
• Collaborate with service crew and supervisors to ensure smooth service and address customer feedback.
• Foster a positive learning environment and support team members' growth in culinary skills.
• Perform other ad-hoc duties as requested by the Direct Supervisor.

Requirements

• Secondary education or equivalent experience preferred.
• Prior experience in a similar role is an advantage but not required, especially for entry-level positions.
• Basic Food Hygiene Certificate (preferred, training provided if needed).
• Ability to understand and converse in basic English and/or Chinese to communicate effectively with the team.
• Meticulous, organized, and hardworking individual.
• Understanding of basic food safety and hygiene practices.
• Willingness to learn, adapt, and take initiative in a fast-paced environment.
• Strong teamwork and collaboration skills.
• Ability to take instructions and feedback constructively.

Why Join Us

• Gain valuable experience in a dynamic kitchen environment.
• Opportunities for growth and development within the culinary field.
• Be part of a supportive and collaborative team.

F&B Executive

Working hour: Mon to Fri (8am to 6pm)

Working location: MBFC

Salary range: $2,400 - $3,500

Duties and Responsibilities

• Provide a “best in class” service to all clients.
• Always maintain and inspect all conference rooms and pantries in good and clean condition.
• Ensure all amenities in the conference rooms are well stocked and organized at all times.
• Ensure equipment’s, amenities and conference room facilities with defects are raised as work orders to relevant departments.
• Escorts clients and visitors to the meeting rooms.
• Facilitate the ordering process and service for beverages required during meetings and corporate occasions.
• Ensure pantry is well stocked with consistently ensure provisions are refilled accordingly.
• Ensure conference room readiness, catering order preparations are in order, arrange beverage for functions and events as instructed.
• Washing up and clean pantries before closing procedures or whenever necessary
• Acknowledge all guests’ concerns, comments & complaints with discretion & the utmost urgency.
• Report to supervisor or manager for any user or client feedback
• Liaise with vendors to carry out equipment maintenance, catering orders and pantry orders.
• Promptly respond to telephone calls in a friendly & professional manner.
• Prepare stock inventory report and servicing report for management’s review.
• Complete all duties during the shift & ensure a concise hand over is conducted. Deliver an exceptional workspace experience to our HSBC colleagues. Create a welcoming, and engaging office environment for HSBC colleagues and their visitors.

Workplace Etiquette:

• Championing flexible working and provide support to clients and guests on processes & tools - e.g. Meeting Rooms, Desks, onsite AV Equipment, pantries etc.
• Ensure the building and relevant equipment / technology is in perfect working order. Spatial awareness: support the Workspace Experience Lead with collecting and analyzing workspace data (subjective, objective and ethnographically) to improve the workspace experience for colleagues.

Key Performance Measures

• Compliance with service standards and delivery as detailed in the contract.
• Compliance with the Environmental, Health and Safety responsibilities.
• High Customer Satisfaction rating as measured in regular surveys.
• Adherence to and maintain food handling standards and food safety plan.
• Compliance with Best Practice documentation.
• Pursue continuous improvement.

Experience and requirements:

• At least 2-3 years’ experience in Hospitality, F&B or Customer Experience discipline.
• Food Hygiene Certification preferred. Successful applicants without certification will be sent for mandatory certification.
• Degree in hospitality or related field is preferred but not required.

If Interest please kindly click on the Apply button

Ong Choon Kiat (James) | Reg No: R22104989

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

We need two chefs that tasked with ensuring the kitchen tuns smoothly, preparing food, sauces and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is afull time job and the hours are typically long, with the weekend & weekend and off duty at late night work is usually. Performed in close quarters with colleagues.

JOB DESCRIPTION:-

• Able to prepare CHINESE NORTHERN dishes and etc.
• Able to prepare food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Centralised kitchen operations.
• Other tasks as assigned by management.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Able to work on public holiday and weekend.