Total 30,627 F&B / Tourism / Hospitality job vacancies in Singapore

Responsibilities:

• Lead daily operations (including opening and closing) efficiently through guiding team members
• Induct, mentor and train junior staff to achieve guest satisfaction
• Recommend and up-sell menu items as well as advise guests on any ongoing promotions to achieve revenue targets
• Enhance customer service quality by ensuring action plans are carried out
• Implement plans to ensure efficient use of resources and minimize wastage
• Provide prompt and excellent customer service to guests
• Cultivate a cohesive, collaborative and high-performing culture to heighten staff morale
• Strategize manpower planning to support operational needs within budget
• Handle guest complaints with care and provide service recovery options
• Ensure smooth implementation of new F&B products
• Ensure cleanliness of restaurant at all times
• Manpower planning

Requirements:

• Diploma in any field
• At least 3 years of relevant experience and experience in managing a team
• Excellent communication, interpersonal, leadership and organisational skills
• Able to perform in a fast paced environment
• Willing to work 5 days rotating shift, on weekends and public holidays
• Business and financial acumen to achieve profitability targets will be advantageous

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

• MNC
• 5-day work week
• S$6,000 Higher
• Proven sales experience in Food/FMCG industry ; HORECA (hotel, restaurant, catering) experience preferred

Our client, a leading quality food provider and wholesaler, is looking for suitable talents to join their growing business as Senior Sales Manager.

RESPONSIBILITIES:

1. Sales Strategy:

• Develop and execute effective sales strategies to achieve and exceed revenue targets.
• Analyze market trends and customer needs to identify new business opportunities.
• Collaborate with cross-functional teams to align sales strategies with overall business objectives.
• Pursues initiatives to capitalize on strengths and market opportunities, and to counter competitive threats
• Make excellent use of the Business Development team to provide expert category advice and support relevant to the customer channel.
• Identify any sales and gross profit deficits early and respond with customer and market activity that fills the gap.

2. Customer Relationship Management:

• Cultivate and maintain strong relationships with customers and other stakeholders.
• Ensure customer satisfaction by addressing inquiries, resolving issues, and exceeding expectations.
• Collaborate with the marketing team to develop marketing plans to attract new customers and support existing customers.
• Represent the company to participate in industry-wide activities and trade events.
• Leverage every opportunity to provide customers additional value from the program of activity the company provides including product launch, masterclass and skills development, and events.

3. Budget Management:

• Work closely with the HOD to develop and manage the sales budget and ensure achievement of the sales budget.
• Work closely with the AR team to optimize customer payments and minimize bad debts.
• Collaboration with the AR team to evaluate credit terms and limits to mitigate potential credit risks.

REQUIREMENTS:

• Diploma / Bachelor Degree in Business or any relevant disciplines
• Minimum 5 years of Sales Experience, preferably in Food industry
• Experience in managing/leading a team in Food industry
• Proven experience and track record as a Sales Manager or in a similar senior-level sales position
• Thorough understanding of marketing and negotiating techniques
• Business level Korean proficiency level required to manage and outreach to Korean-speaking customer base

OTHER INFORMATION:

• Location: West
• Working hours: Monday to Friday, Office Hours
• Salary: S$6,000 higher (Salary will commensurate according to experience & qualifications).
• The Company strives to achieve employee satisfaction and provides a conducive working environment, attractive incentives, and remuneration to all staff.

HOW TO APPLY:

Interested candidate, please submit your updated resume in MS WORD Format to Florence Pang Rou Jing (R23118044) :

Email – [email protected]

or call your Friendly Consultant, Florence at 6590 9906 or WhatsApp 8655 6810 for a confidential discussion.

Please click “Apply Now” button to submit.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence. By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Job Descriptions:

• Plan and execute menus according to the standard recipes or company requirement.
• Ensure consistency presentation of prepared food items.
• Ensure high levels of customer satisfaction in food quality and presentation.
• Following directions provided by outlet in-charge Chef
• Ensure that all stocks are kept under optimum conditions
• Keep work area clean and safe
• Make adjustments on food preparation to accommodate customers specific request such as special diet or allergies.
• Season food according to recipes or company needs.
• Estimate expected food consumption and organised preparation.
• Keep records and accounts of food purchases.
• Monitor supplies and re-order stock when necessary
• Improve food preparation methods based on feedback.
• Other duties as assigned by Management

Job Requirements:

• Proven experience in CDP role
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to work efficiently under pressure
• Great communication and interpersonal skills
• Ability to multitask
• 6 days work week
• Able to perform Flexi shifts, and able to work on Weekends and Public Holidays
• Singaporean only

Benefits:

• Staff Meal
• Uniform provided
• Birthday Voucher
• Staff Discount
• Sales Target Incentive

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
• Coordinates daily tasks with the Sous Chef
• Responsible to supervise junior chefs or commis
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Operate and maintain all department equipment and reporting of malfunctioning
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
• Checks periodically expiry dates and proper storage of food items in the section
• Consults daily with Sous Chef and Executive chef on the daily requirements
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards
• Carry out any other duties as required by management

Requirements:

• 3 years of relevant experience in the F&B industry
• Professional qualifications in culinary or relevant kitchen work experience are mandatory
• Great cooking skills, creative in developing specials, and excellent plating skills
• A cool head and ability to work in a fast-paced environment

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

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.

Job Summary:

Responsible for all administration and coordination of activities in the contract within all departments as well as to ensure smooth operations required in the front line operations in food service.

Key Responsibilities:

· Coordinate with the Contracts Manager and Unit Manager on back of house activities including daily purchase requirements, request for repair and maintenance.

· Responsible for incoming faxes, department keys, petty cash and notices on bulletin board.

· Update record and maintain proper filing systems.

· Liaise with Sodexo HQ concerning HR matters, finance and other administrative requirements.

· Assist in weekly and monthly submission of administration requirements to Sodexo HQ.

· Conduct and coordinate month-end inventory procedures.

· Attend weekly service meetings to improve and enhance service level.

· Handle customer feedbacks duly and ensure all actions taken are reported to the Contracts Manager or Unit Manager.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Responsible in checking on grooming standards of all staff and ensure the maintenance of neat and professional appearance at all times.

· Perform any other duties as and when assigned by Contracts Manager / Unit Manager.

Key Requirements:

· Minimum ‘N’ or ‘O’ level certificates.

· Possess at least 2-3 years’ experience in similar capacity.

· Proficient in Microsoft Words, Excel and PowerPoint.

• Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
• Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

The Line Cook prepares food using recipes and menu items created by the Head Chef and helps keep the kitchen running smoothly. Some of their key duties and responsibilities include:

• Assisting with stocking and setting up the kitchen stations
• Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks
• Plating prepared foods based on senior chef’s guidance
• Working with servers to ensure that orders are completed according to request and on time
• Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts
• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations

We are looking for Demi Chef specializing in Pastry, Petit Fours and assisting with buffet line.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Responsible for the preparation and checking of food according to the Standard Operation Procedure, as well as assisting the Sous Chef wherever possible
• To prepare and submit all food requisitions and transfers to the Sous Chef to ensure proper controls
• To train and motivate subordinates while maintaining communication between teammates
• To co-ordinate with the stewarding department for day to day operational requirements and cleanliness
• Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy
• Checks the quality of raw materials in his assigned areas, as well as their storage, handling and usage
• Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef
• Keep the Sous Chef informed about all aspects of assigned section, including equipment, working environment, colleagues problem and departmental relations
• Attends kitchen meetings in absence of the Sous Chef and counsels team mate if necessary
• To ensure that all kitchen Mise en Place is prepared according to production plan
• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends
• To carry out checks of all refrigerator and freezer at least twice daily, for proper functioning and cleanliness
• To ensure constant rotation of all stocks in the kitchen
• To ensure highest standards of hygiene are always adhered to throughout Food preparation
• Responsible for the cleanliness of respective section
• Ensure all equipment is being maintained and cleaned regularly
• Always keep work stations clean, tidy and clear of obstructions
• Ensure Mise en Place is always done according to SOP and meets with Sous Chef daily to plan daily Food & Beverage activities
• Assist in other food production areas as and when required
• Actively participate in all training activities
• Ensure full co-operation and good relationship with all other service colleagues and departments
• Participate and serve guests during outside catering as and when assigned
• To perform any other duties that may be assigned by the Management

Role & Reponsibilites:

• Preparing of food in the morning.

• Maintain a high standard of work in accordance with the Outlet Manger instructions

• Prepare and cook food and ensure the highest possible quality and standards are maintained under the guidance of company policy

• Responsible for food preparation prior to cooking, including cleaning, cutting and storage

• Assist in receiving food products and supplies, and controlling the stock rotation and correct storage

• Ad hoc tasks assigned by Supervisor/Management

Trainer/Head Sommelier

Job Scope

• Support the Operations Team to provide in-house coaching, training and advises to both customers & employees.
• Create, develop and implement training guidelines for employees.
• Coordinating and conducting tasting days or “wine / spirits of the month” events
• Analyse service quality and customer satisfaction for improvements
• Track and research beverage trends in the industry and develop strategies utilizing market and consumer trend information
• Ensure compliance with customs, food and beverage hygiene policies, procedures, health and safety regulations when delivering in-house trainings or tasting workshop.

Requirements

• Related Certification as a sommelier or a degree in relevant discipline is required.
• ACTA & ACLP Certified Trainers or similar certification will be advantage
• Good knowledge of new and old-world wine producing countries including but not limited to different varieties and selections of wines, spirits etc.
• Ability to coach front-liners to advise customers on wines based on their personal tastes’ preferences
• Good presentation and communication skills
• Availability to work during stores operating hours

Interested applicants, kindly forward detailed resume to [email protected].

We thank all applicants for writing in. Only shortlisted candidates will be notified

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

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• Perform quality control checks and generate QA reports for incoming and outgoing products to ensure that they meet quality and safety standards in accordance to SFA's regulations

• Provide technical and quality related assistance to other departments when required

• Perform regular internal and external product quality control and monitor their quality so as to provide timely feedback to category/supplier for improvement

• Compile QA report related documents

• Assist to maintain, source and purchase QA equipment and consumables when required

• Assist in product development or product improvement evaluation preparations when required

• Assist central kitchen or other departments with product specification, certification and quality related document requests

• Assist in tasks as and when required by superior/management

• Able to manage and complete ISO requirement

- Oversee front service daily operations (including basic stock taking, hygiene upkeep, service standards)

- Manage weekly staff scheduling

- Manage daily sales and book keeping

- Assisting accounts team with daily settlement, daily sales closing

- Building relationship with Customers (phone, email, whatsapp)

- Involve in outlet promotions and marketing

responsibilities:

1. Menu Planning and Development:Collaborate with chefs or head cooks to plan and develop menus.
   Ensure that menus meet customer preferences, quality standards, and budgetary constraints.
   
2. Food Preparation and Cooking:Supervise and coordinate food preparation activities.
   Monitor the quality of food products and ensure adherence to recipes and presentation standards.
   
3. Staff Management:Recruit, train, and supervise kitchen staff.
   Schedule kitchen staff shifts and manage work assignments.
   Provide guidance and support to kitchen team members.
   
4. Inventory Management:Monitor and control inventory levels of food and kitchen supplies.
   Order supplies and ingredients as needed, while minimizing waste.
   
5. Food Safety and Sanitation:Ensure compliance with health and safety regulations.
   Implement and maintain hygiene standards in the kitchen.
   Oversee proper storage and handling of food products.
   
6. Quality Control:Conduct regular quality control checks on food items.
   Address and resolve any issues related to food quality or service.
   
7. Budgeting and Cost Control:Work within budgetary constraints to optimize kitchen operations.
   Control costs by minimizing waste, negotiating with suppliers, and managing expenses.
   
8. Customer Service:Collaborate with front-of-house staff to ensure smooth service.
   Address customer feedback and resolve any kitchen-related issues.
   
9. Menu Costing:Calculate the cost of menu items to determine pricing strategies.
   Adjust menu prices as needed to maintain profitability.
   
10. Adherence to Regulations:Stay informed about relevant health and safety regulations.
    Ensure compliance with local, state, and federal food safety standards.
    
11. Problem Solving:Handle unexpected issues and emergencies efficiently.
    Find solutions to challenges that may arise during daily operations.
    
12. Communication:Maintain open communication with kitchen and restaurant management.
    Collaborate with other departments, such as front-of-house staff and management.
    
13. Training and Development:Provide ongoing training to kitchen staff on new techniques, menu items, and safety procedures.
    Foster a positive and collaborative work environment.
    

• Assist Cook in preparation of all meal
• Maintain the cleanliness of the kitchen
• Sweep and clean the kitchen floor
• Wash and clean all cooking utensils after every meal
• Prepare and serve ready meals for residents when required
• To adopt the First-In First-Out method for maintaining of all sundries and food items and ensure accurate stock level
• To assist in preparation of all meals in the absence of the Cook

Requirements

• Primary/Secondary School/GCE 'N' or 'O' Level, Professional Certificate/NITEC
• Minimum 1 year working experience
• Possess a current basic food hygiene certificate would be an advantage
• Motivated with positive attitude to learn
• Cooperative and helpful with other team members
• Able to work shifts, weekends, eve of public holidays and public holidays

This is a part-time adhoc assignment attached to a food delivery Company.

Location

Media Circle / Science Park (Nearest MRT: One-North / Kent Ridge stations)

Duration: Long term

Working Hours

Every Tuesday, Wednesday and Thursday 11am to 2pm (3 hours)

Job Scope

-Pick up the food from the kitchen and handover to the Rider
-Organise and maintain cleanliness of the despatch/Lounge areas and any other adhoc duties as assigned.

Requirements

-Physically fit

-Students and older candidates are welcome to apply

Hourly Pay: $10.00

To Apply

WhatsApp: 8023-1992 OR

Email: [email protected]

Role & Reponsibilites:

· Report to Operation Manager

· Handling of Food delivery from different portal such as Food Panda, Deliveroo & Grab Food

· Execute marketing activities - prepare posters/daily settings of delivery platform

· Ensure all weekly reports (such as COGS & Weekly Delivery total Sales – outlets ) submitted are accurate and submit to Operation Manager

· Resolve system bugs

· Machine upkeeping (menu updates)

· Novitee: Backend settings & reporting & liaise closely with Accounts Manager

Food Purchasing Price Comparison – Monthly & manage on outlets pest contro

Responsibilities:

• Involve in kitchen operations from food preparation to final production
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)
• Ensure kitchen cleanliness, and hygiene standards are maintained
• Manage kitchen stock for daily operation and food cost control
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Assist on month-end stock take
• 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

1. Meals provided
2. No Split Shift
3. 2 mins from MRT
4. 5 days week

Performance incentive, insurance coverage, staff meal & uniforms

Great colleagues and working environment.

Learn how to make traditional Italian pizza, pasta, meat/dish dishes, gelato, pastries and bread.

If your interest is in cooking, this is the place to develop and nurture it.

We only use premium ingredients in our preparation, mostly imported from Italy

You should have at least 1 year experience in Western Cuisine

Located at Tiong Bahru Road, 2 mins from Havelock MRT station and 1 bus stop away from either Tiong Bahru or Outram MRT station

Interested please contact Jackson Lei @ 9338-6067 or [email protected]

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- Maintain kitchen hygiene and safe food storage and rotation.

- Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with standards and procedures.

- Responsible for the day to day management of staff working in the Department.

- Align management style, working practices and conduct with hotel vagabond Vision, Corporate Values and policies. To comply with Code of Conduct at all times.

- Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

- Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

- Complete daily Stores Requisitions

- Liaise with other Chefs to streamline operations.

- Supervise and or prepare daily food preparation and service requirement.

- Conduct or learn to conduct daily briefings and weekly staff meetings, counseling and discipline.

- Conduct or learn to conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

- Coordinate service between F.O.H and B.O.H.

- Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

- Provide training in food skills and knowledge to F.O.H staff.

- Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

- Supervise the job tasks and quality of Kitchen Stewards work.

- Completely understand, implement and ensure adherence to Award provisions, and policies.

- Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

- Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

-Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislations.

- Undertake any additional duties as requested by the Hotel Management.

- Follow food safety program

- Exercise quality control and portion control measures, as well as wastage minimization.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Assist Restaurant Manager and be responsible and accountable for all restaurant activities

Responsible for overseeing the daily operations of a restaurant

Ensure all activities are consistent with an supportive of the restaurant's business plan

Ensures all team members are performing their job responsibilities

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

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

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Oversee overall day-to-day operations in the Dining Hall area, Pantry and Stewarding sections

Ensure the outlet is run in an efficient manner and proper service is offered at all times

Ensure all special requirements needed for service or food are prepared for and carried out for customers

Handle customer feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectively

Keep the management /Chef updated on any food delay, complaints and customers feedback

Manage restaurant inventory levels, handling purchasing of necessary items when necessary

Manage restaurant environment, handle and schedule regular maintenance and upkeep of restaurant, such as pest control, servicing, etc

Resolve any reservation and cashiering issues

Handle restaurant petty cash disbursements and reimbursements

Stand-in and cover duties of any area requiring support

Schedule staff roster to ensure good and sufficient allocation of manpower for service

Manage and train staff

Perform any other job tasks assigned by the management

Requirements:

Prior experience as Senior/ Restaurant Manager in Chinese restaurant

Excellent personal presentation and interpersonal skills

Confident, outgoing personality and positive attitude

Ability to remain calm under pressure

Able to cope in fast-paced environment with heavy volume

Ability to multi-task

Fluency in reading, writing and spoken English & Chinese / Mandarin – in order to liaise with Mandarin speaking associates

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift