Total 30,451 F&B / Tourism / Hospitality job vacancies in Singapore

$4,500-$6,000 + AWS + VB

Mon–Fri: 9am - 6pm

Job Descriptions:

Sales & Marketing Support:

· Support the Marketing Director in facilitating sales team activities, ensuring the smooth execution of promotional campaigns.

· Contribute to planning and executing marketing initiatives for both core and third-party brands.

· Manage relationships with third-party brand partners, coordinating various marketing activities.

· Create advertising materials for diverse channels, including digital, print, and social media.

· Collaborate with the sales team to develop materials for sales support, trade decks, retail in-store displays, online ads, and product catalogs.

· Effectively manage the marketing budget and activation process.

· Coordinate the company's participation in trade shows, exhibitions, and industry events.

Retail Marketing:

· Devise and implement marketing strategies to boost foot traffic and drive sales in the retail showroom.

· Execute specific marketing campaigns and events aimed at attracting potential customers and enhancing the overall retail experience.

· Supervise retail merchandising efforts to ensure effective product displays that attract customers and optimize sales.

Marketing Apps Maintenance:

· Oversee the continuous maintenance and updates of mobile apps, collaborating with external agencies.

· Monitor app performance, troubleshoot issues, and implement solutions for optimal functionality.

· Work closely with UX/UI designers to enhance user interfaces, conducting research and gathering feedback for continuous improvement.

Performance Tracking and Reporting:

· Analyze and monitor the performance of marketing campaigns and initiatives.

· Prepare regular sales reports and presentations to communicate the performance of sales and marketing efforts.

Job Requirements:

· Diploma in Business/Marketing.

· Minimum of 2-3 years of experience in FMCG trade marketing.

· Strong grasp of digital marketing and social media concepts.

Job Descriptions

· Straight-shifts schedule of 5 days 44 working hours

· Assist Chef with creation and preparation of pastries

· Ensure that food handling and hygiene regulations are followed in accordance with NEA standards

· Ensure that the quality, quantity, and correctness of food items served and displayed are as per standard recipes of Company and Chef

· Check that quantity and quality of items ordered are received and stored in proper condition

Requirements

· 1 – 2 years relevant experience in French pastries

· Able to learn and adapt to various line positions within location

· Ability to work effectively in a team environment

· Presents a positive and professional attitude at all times

· Only Singaporeans may apply

Please apply with a detailed resume indicating reasons for leaving, last drawn salary, expected salary and date of availability.

Only shortlisted candidates will be notified.

Key Responsibilities:

• Act as first Escalation point for emerging or sudden supply disruption and provide administrative support for all forecast, purchasing, inventory and logistic-related matters.
• Build and maintain strong relationships with cross-functional teams, suppliers and appointed local partners to ensure excellent service levels and leverage their support for urgent service recoveries as needed.
• Conduct forecast sufficiency & reasonability checks and share trends insight and recommendation.
• Jointly work with commercial team to review and improve demand accuracy to improve supply chain efficiency and customer service level.
• Forecasting, Inventory Planning and Logistics
• Responsible for inventory planning process for categories as assigned.
• Includes inventory replenishment, preparation, and processing of purchase order, tracking order status and updating relevant parties in a timely manner.
• Support new product launches and depletion.
• Prepare claims against suppliers for damaged or short supplied stocks.
• Maintain monthly inventory in line with required safety stock levels.
• To investigate stock discrepancies and work with stakeholders to maintain stock accuracy & integrity.
• Analyze and highlight business risk and opportunity to stakeholders and jointly propose appropriate mitigation plans.
• Conduct forecast sufficiency & reasonability checks and share trends insight and recommendation.
• Act as first Escalation point for emerging or sudden supply disruption and provide administrative support for all forecast, purchasing, inventory and logistic-related matters.
• Build and maintain strong relationships with cross-functional teams, suppliers and appointed local partners to ensure excellent service levels and leverage their support for urgent service recoveries as needed.
• Jointly work with commercial team to review and improve demand accuracy to improve supply chain efficiency and customer service level.

2. Continuous Improvement / Reporting

• Jointly work with commercial team to review and reduce market returns.
• Managing and minimizing business waste.
• Prepare weekly / monthly management meeting and business review decks.
• Establish and analyse SCM reports as needed.
• Recommend and deliver cost and process improvement opportunities.
• Drive improvement initiatives related to supply & inventory management to support the achievement of commercial goals.
• Support the supply chain digital transformation initiatives and opportunities.
• Partake in supply chain collaboration opportunities with external parties.

3. Leadership & Development

• Oversee and steer supply activities across total chilled and ambient categories to ensure business objectives are met.
• Provide backup for colleagues as per exergies of work.

4. Any other duties and responsibilities as assigned.

Requirements:

• Min. Degree in Business related course
• At least 5 years of relevant working experience in a fast-paced Manufacturing environment
• Proficient in SAP

Responsibilities

· Support day to day warehouse operation – receiving

· Conduct inventory count and assist to verify stock discrepancies

· Operating of warehouse equipment such as forklift and stacker

· Any adhoc duties as assigned

Forklift license is a MUST

Benefits Summary

• Basic Up $2000 + Bonuses

• Stable Career Opportunity

• Office Hours

Responsibilities

• Assist Cook in preparation of all meals

• Maintain the cleanliness of the kitchen

• Prepare and serve ready meals when required

• Ensure accurate stock level and maintaining of all food items

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Interested candidates kindly click the APPLY NOW button

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 company relating to this job application.

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

Oh Yu Xiang

Registration Number: R23114523

EA License No: 06C2859 (MCI Career Services Pte Ltd)

Local Chinese Restaurant Looking for Sous Chef:

• Cooking according to customer orders 根据客户订单烹饪
• Assist Head Chef in overseeing the culinary operations 协助主厨监督烹饪操作
• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard 确保烹饪团队保持烹饪质量和标准，同时遵守健康和安全标准
• Preparing ingredients and ensure sufficient supplies at cooking station 准备食材并确保烹饪台有足够的供应
• To maintain cleanliness, cleaning, neatness and ensuring that employees maintain their personal hygiene in the kitchen areas 保持清洁、清洁、整洁并确保员工在厨房区域保持个人卫生
• Weekly cleaning of kitchen hood filtering board 每周清洁油烟机过滤板
• Any other ad-hoc duties assigned by Head Chef总厨指派的任何其他临时职责

Requirements 要求:

• At least 2 years of relevant work experience 至少 2 年相关工作经验
• Prior experience in Chinese cuisine will be an added advantage 有中餐经验将是一个额外的优势
• Good culinary knowledge and skills 良好的烹饪知识和技能
• Always maintaining a good hygiene level at all times, be it personal or within own department. 始终保持良好的卫生水平，无论是在个人还是在自己的部门内。
• Possessed Food Hygiene Certificate 持有食品卫生证书
• Able to work well independently as well as in teams 够独立工作以及团队合作

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

Job Summary

• Take full responsibility of all food, kitchen labour, stewarding, equipment/capex and hygiene/sanitation standards.
• Kitchen productivity, par-level, deployment cost, kitchen supervision, hands-on training and continuing people development.
• Supply chain, product sourcing, quality control and COS.
• Core menu development of traditional Austrian/German fare, seasonal produce, cost tabulation and recipe/photo archiving.
• Be actively involved in the restaurant(s) culture, creating gastronomic and guest experience. Be visible and approachable by staff and guests alike.
• Be actively involved in concept development. Raffles City refurbishment and any other areas where your expertise is a must.

Main Duties and Responsibilities

• Plan menus for all outlets and work closely with the 'Culinary Committee' and Marketing for alignment.
• Schedule and coordinate the work of all kitchen employees and ensure efficient food preparations, manpower deployment, timekeeping and liaise with Chef de Cuisine, HR and/or other senior kitchen employees (if any), to assure correct food production and consistency is achieved.
• Approve the requisition of products and other necessary food supply at optimum cost and quality.
• Develop kitchen manual, standard recipes and techniques for food preparation and presentation which will help to ensure consistency, quality delivery and uncompromised guest satisfaction.
• Establishes controls of minimise food and supply waste and pilferage. Exercises portion control for all items served and assists in establishing such documentation SOPs.
• Ensures and maintain the high standards of sanitation, cleanliness and safety in all kitchen areas. Follow Government guidelines at all times.
• Safeguards all food preparation by ongoing training of all staff to increase knowledge and development of food safety, sanitation and accident prevention principles.
• Prepare necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Supervise the cooking of items that require skilful preparation.
• Ensure proper staffing for maximum productivity to deliver the highest standards of quality.
• Controls food and payroll costs to achieve maximum profitability.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for Chef de Cuisines, Sous Chefs and all other organisational kitchen staff.
• Involved in Human Resource (HR) issues for BOH including: Staff motivation, recruitment, discipline and training, staff appraisals.
• Solicit feedback from guest, during table visitation, likewise for staff; in areas for improvement and incorporates useful suggestions into enhancing kitchen operations.
• Execellent leadership skills, coaching and counselling problems with employees and keep an open door policy.
• Regular exchange of best practices and HR matters with Manager of Operations and colleagues.
• Proper and timely submission of documentation and information to Head Office, fellow colleagues, and others.
• Perform other duties as directed by the Managing Director.

Job Specifications

• Specialise in Western/German Cuisine
• PC literate with knowledge in MS Office
• At least Diploma in Culinary Arts or any related fields
• At least 5 years of experience in management of Kitchen Operations, Food Costs ,Food Quality control and R&D or creation of cuisines.

Competency Profile

• Leadership - Coaching, Delegating Responsibility, Building and Driving Team
• Interpersonal - Teamwork. Ability to create a great working environment to minimise staff turnover and grievances.
• Business Management - Innovation, Managing Work
• Personal Attributes - Authenticity and Integrity, Results Driven
• Technical / Professional - Knowledge and Skills
• Perform other duties as directed by Managing Director

RESPONSIBILITIES

This roles covers full Spectrum of Human Resource activities, including:

Recruitment:

· Draft recruitment job advertisement for HQ and all brands

· In charge recruitment for headquarters and outlets

· Arrange interview for shortlist candidates

· Assist recruitment selection for all brands

· Conduct interview

HR Admin:

· Documents preparation, include employment contract, job offer letter etc

· Create P-files in dropbox and maintain P-files

· Data management of personal details in HR system

· Support and provide monthly labour costing report and other cost saving, efficiency report

· Insurance claim for workman compensation, FW insurance

· Prepare letter for long service award, confirmation, promotion, etc

· Prepare birthday voucher and update excel record

Work Pass / MOM

· Submit and issue all kinds of work pass for HQ and outlet employees

· Check and maintain quota validity

· Fill up and Submit MOM survey report

Payroll

· Responsible payroll for outlet employees

· Send out payslip, pay adjustment
· CPF Contribution

PROFESSIONAL EXPERIENCE AND REQUIREMENT

- A Diploma in Human Resource Management or equivalent is preferred;

- Min 2 of HR generalist experience including payroll, recruitment;

- Excellent communication and writing skills;

- Able to adapt well in a challenging and fast-paced environment;

- Able to work independently, positive working attitude;

JOB SKILLS

- HRIS in Prosoft ( UNIT4) will be an advantage

- MS office skills.

- Project Management

- Problem solving skills

- Familiar local HR practices and employment-related laws & regulations.

- Good follow-up skills and able to meet deadlines in a fast-paced working environment

- Immediately start will preferred

JOB RESPONSIBILITIES

• Manage full sets of accounts includes performing daily accounting & finance duties such as receivables and payables processes, general ledger, tax and bank reconciliation, etc.
• A/R functions – Able to reconcile the sales with credit cards, delivery platforms, etc commission to ensure revenue settlement are in balance
• A/P functions – Liaise with suppliers on discrepancies in invoices, and process payment via online banking transfer or TT
• Prepare monthly audit schedules (fixed assets register, prepayment and accrual etc) and bank reconciliations etc
• Manage timely closing process and reconciliations, including intercompany transactions;
• Handle quarterly GST preparation and submission.
• Liaise with external auditors.
• Process petty cash float requests, staff expenses claims, and ensure all payments made are captured in the system.
• Assisting for financial report and management reporting
• Cash flow management
• Assist for budget and forecast
• Any other ad-hoc duties as assigned.

JOB REQUIREMENTS

• Diploma/Degree in Accountancy
• At least 4 years of related working experience
• Able to work independently with minimum supervision
• Dependable, responsible and possess positive working attitude
• Possess initiative and able to organize and prioritize work
• With experience of using accounting software, knowledge of Netsuite is a plus
• Able to work independently under tight schedules
• Advantage to have experience in F&B industry

Kitchen chef with or without experience both welcomed !

Working hours : 12hours (hiring for new location)

Rental reinbursement provided : $250

2 off days a month

Able to start work immediate / short notice period preferred.

Training will be provided.

Young and fit with good stamina is a bonus.

Experience for Minimum of 6years in Expertise in Andhra Cuisine, and experienced in South and North Indian Cuisines

Experinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.

• Experience in Andhra cuisine for minimum of 20 years
• Prepare SOP for Authentic Andhra, South And North Indian
• Prepare check list for Andhra spices and procurement
• Authentic recipes have to be prepared under guidance
• Apply food safety management systems for food service establishments.
• Overall responsibility for the kitchen’s daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster.

Job Description & Requirements

min 3 years in western cuisine, familiar with western ingredients

strong execution on the station, and also able to handle ordering, inventory management

able to organize your work independently

team player with positive attitude

open minded

5 day work week ( Wed - Sun ), 0700 - 1600/ 1630

fair pay

Experience for Minimum of 12 years in Expertise in Andhra Cuisine, and experienced in South and North Indian Cuisines

Experinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.

• Experience in Andhra cuisine for minimum of 12 years
• Prepare SOP for Authentic Andhra, South And North Indian
• Prepare check list for Andhra spices and procurement
• Authentic recipes have to be prepared under guidance
• Apply food safety management systems for food service establishments.
• Overall responsibility for the kitchen’s daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

· Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

· Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

· Buying, weighing and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

· Managing inventory, unloading supplies and organising the storeroom

· Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

Candidates must possess strong computer skills and be prepared for a six-day workweek, which may involve overseas travel for meetings. A diploma in mechanical engineering or relevant experience is required. Adaptability, technical proficiency, and willingness to engage in international collaboration are essential for success in this role.

1. JOB DESCRIPTION

Description

1) Oversee and hands-on daily operation.

2) Manage a team of service-bar crews, conduct daily briefing to the team.

3) Train and re-train SOPs to improve staffs capability in handling daily tasks and upselling skills.

4) Able to train team to upsell receipt per head, retail products (take away), recruit Loyalty Membership and provide good customer service.

5) Versatile in different job roles in order to cover manpower shortage.

6) Execution of promotion to the outlet team with clear targets (KPIs) on individual team member.

Outlet Admin Responsibilities :-

2) Responsible for monthly Sales of the outlet (Dining & Retail).

3) Propose monthly marketing and sales promotions in order to increase sales and ensure outlet profitability

4) Attend Monthly meeting to present to management on KPIs and proposal for monthly marketing and sales.

5) Manage outlet cleanliness and hygiene.

6) Plan weekly manpower rostering.

7) Able to control and manage a team of manpower

8) Execute action plans and submit monthly reports to management.

9) Accountable for outlet's KPIs, staff’s appraisal, inventory stocks, sales revenue for dine-in and retail.

Requirements :

1) Above 5 years of managerial experience in managing a team of people

2) Above 8 years of F&B operations experience and broad understanding of the industry.

3) Able to use Excels and Words to submit on monthly report and have basic understanding of Excels formulas and PowerPoint/Photoshop..

4) Account for monthly outlet inventory in details and accuracy. Able to explain and account on discrepancy

5) Able to do social media marketing, posting and maintain of Instagram and Facebook on marketing, stories & posting. Improve sales from soical media posting and marketing.

6) Friendly personality and hospitable to all guests, good PR skill. Must be a hands-on Manager

7) Need to be hands-on to daily operations, so as to understand better on SOPs to improvise the work flow.

Working Hours:

1) Require to work 6-day week, Off day rostering on Mon~Thur. All Public Holidays will be scheduled as Off-in-lieu.

No prior experience required, willingness to learn and carry out repetitive tasks is a must.

Selected candidate will undergo 3-6 months of training.

Job description:

• Preparation of ingredients and cooking
• Opening/Closing of stall
• General cleaning of stall
• Serving customers and cashiering
• Fast-paced work environment
• Managing stock and ordering of ingredients from vendors
• Accounting
• Staff management
• Duty roster planning

• Pleases customers by providing a pleasant dining experience.
• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Executes cold food production in accordance with standards of plating guide specifications.
• Attends to the detail and presentation of each order.
• Places and expedites orders.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Stores leftovers according to established standards.
• Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.
• Assists with receipt of deliveries.
• Contributes to daily, holiday, and theme menus in collaboration with supervisor.
• Ensures smooth operation of cafeteria services during absence of supervisor.
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
• Assists with orienting new employees to their work area.
• Listens to customer complaints and suggestions and resolves complaints.
• Implements suggestions within parameter of position and refers more complex concerns to supervisor.
• Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.
• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

Cook Qualifications/Skills:

• Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment
• Adaptability
• Decision-making
• Customer service
• Oral communication
• Planning, problem solving, and teamwork
• Developing budgets
• Self-motivated
• High energy Level
• Multi-tasking

We are looking for a Chef to join our team and prepare delicious meals for our customers.

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you.

Ultimately, you’ll prepare and deliver a complete menu that delights our guests.

Responsibilities

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements and skills

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Culinary school diploma preferred

• Handle end-to-end payroll processing for more than 700 employees - include monthly payroll and overtime processing, bonuses, bank upload, CPF submission, IR21 and IR8A submission etc and resolve any payroll errors.
• Perform monthly payroll-related journal entries, reports and salary reconciliations as well as other weekly, quarterly, monthly payroll reports.
• Prepare timely submission of IR8A, IR21 tax clearance, government-paid claims, NS make-up claims etc.
• Keep all payroll information and records and maintained in accordance with statutory requirements and support internal and external audits related matters.
• Arrange payroll information and templates for annual budgeting and forecasting.

Requirements:

• Diploma in HRM or equivalent
• At least 5 years of payroll experience in F&B/Retail Industry.
• Hands-on experience doing payroll processing for at least 500 headcount using Timesoft System.
• Highly meticulous and with an eye for detail.

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: R1326740

Require relevant restaurant management experience, Customer service, self-driven, outgoing personality, good communication skills, and willingness to learn. Interest in Food and Beverages.

5.5 days work, 44hours per week.

Responsibilities: Day-to-day operations, Taking reservations.

Greeting Guests, Taking food orders.

Preparation and Serving Food & Food Beverages.

Operating POS system, Collecting and processing payments.

**Job Title:** Senior Waiter

**Job Description:**
We are seeking a dynamic and experienced Senior Waiter to join our team in Singapore. The Senior Waiter will be responsible for providing excellent customer service, ensuring smooth operations in the dining area, and maximizing revenue through upselling techniques. The ideal candidate should have a strong background in customer service, food and beverage knowledge, and familiarity with point of sale systems.

**Key Responsibilities:**
- Provide exceptional customer service to guests
- Take and process customer orders accurately and efficiently
- Utilize upselling techniques to increase revenue
- Ensure food safety standards are maintained at all times
- Set tables and maintain a clean and organized dining area
- Demonstrate in-depth knowledge of the menu to assist customers with their selections

**Skillset:**
- Customer service
- Food and beverage knowledge
- Point of sale systems
- Order taking
- Upselling
- Food safety
- Table setting
- Menu knowledge

**Experience:**
1-3 years of working experience in a similar role

**Job Type:**
Full Time

**Work Mode:**
On-site

**Location:**
Singapore, Central Singapore

**Minimum Qualification:**
Secondary education or high school

**Salary Range:**
SGD 2,100 to SGD 3,000

If you meet the criteria and are passionate about delivering exceptional service in a fast-paced environment, we would love to hear from you. Apply now to join our team as a Senior Waiter!

- Experience in Thai-Chinese Cuisine.

- Hands-on leader in restaurant kitchen.

- Responsible in preparation and presentation of every dish.

- Able to create new dishes and improve existing recipes.

- Train and lead junior cook and kitchen assistant.

- Manage and order inventory.

- Maintain high levels of hygiene and cleanliness.

• The Manager/Senior Manager uses data analytics and determines new strategies to make production processes more efficient to meet organisation's goals.

• He/She establishes, implements and manages projects to meet operational objectives.

• He/She manages his/her team resources and balances between production requirement and manpower resources to ensure organisation's sustainability.

• He/She integrates quality principles and methodology to enhance engineering performance within the organisation.

• In addition the Manager/Senior Manager evaluates the organisation’s approach towards a lean enterprise and uses data analytics for business insights identification.

• He/She drives innovation practices in the organisation and review manufacturing processes to reduce working capital and optimize inventory levels.

• As a people manager, the Manager oversees manpower, financial, training and resource planning deployment within the organisation.

• He displays a high level of organisational awareness and leadership skills by working in a consultative manner with other departments/sections within the organisation.

~ Analyse data for business insights identification.

~ Analyse production efficiencies.

~ Conduct interviews and make hiring decisions.

~ Determine priorities dynamically and set planning assumptions for work in progress levels by product, cycle time and yield.

~ Develop On-the-job training programme.

~ Develop workplace learning plan.

~ Evaluate organisations approach towards a lean enterprise.

~ Evaluate the sustainability of manufacturing process by preparing rough cut capacity plans.

~ Evaluate workplace safety and health management system for compliance and improvement.

~ Improve operation planning through use of big data and advanced analytics modelling.

~ Integrate quality principles and methodology to enhance engineering performance.

~ Lead change management in the organisation.

~ Manage balance between production requirement and manpower resources.

~ Manage innovation practises in organisation.

~ Manage manufacturing key metrics including loading, performance to commitments, on time delivery and bottlenecks.

~ Manage material requirements planning taking into account the sales forecast, production plan and production capacity.

~ Resolve workplace grievances and disputes.

~ Review manufacturing processes to reduce working capital and optimise inventory levels.

Roles and Responsibilities:

• Provide day-to-day production operational duties
• Picking and packing of frozen products
• Processing of products
• Cleaning and maintaining work areas and machinery
• Unloading/loading of frozen products of reefer containers (20 to 40 footer)
• Handling some paperwork
• ad-hoc duties as required

Requirements:

• Able to hands-on (handling of frozen products)
• Able to work in a cold environment (-18 degree cold room)
• Able to carry heavy items of at least 25kg
• At least 1 year of related working experience preferred
• Food Hygiene Safety Level 1 Cerificated preferred
• Forklift license (preferred)

*Only shortlisted candidates will be notified*