Total 30,259 F&B / Tourism / Hospitality job vacancies in Singapore

Our client is a Global MNC, one of the leading players in the Manufacturing sector. Due to business needs, they are now recruiting a Mechanical Engineer to be part of their team for ongoing transformation projects. They are located in the West – easily accessible.

Responsibilities:

• Develop strategies on preventive maintenance procedures for the upkeep of company’s plant equipment
• Assist in scheduling the necessary maintenance for company’s production equipment
• Analyze equipment breakdowns, troubleshoot issues, and coordinate any urgent repairs required
• Collaborate with the company’s various engineers to optimize equipment performance and prolong its lifespan
• Monitor and manage maintenance expenditures, overseeing budgets for the company’s equipment enhancements/replacements
• Provide guidance/training to junior staff on equipment and maintenance operations
• Contribute to project planning/execution for equipment installations or upgrades, coordinating the necessary resources and materials
• Assist in the necessary equipment qualification/validation processes for company’s new projects, including walkdowns, commissioning, and qualification activities
• Draft job aids, standard operating procedures (SOPs), and conduct root cause analysis and equipment reliability investigations when required
• Supervise and liaise with various external stakeholders for the company’s projects
• All other adhoc duties as assigned

Requirements:

• Minimum Diploma in Mechanical Engineering or other relevant field of studies
• Minimum 5 years of relevant working experience in a plant environment

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.

RecruitPedia Pte Ltd

EA License No: 19C9682

EA Personnel No: R22104689 (Lim Yu Xun, Acer)

Our client is an established company in Hospitality industry. Due to their current expansion plan, they are looking for a Secretary to CEO to join their Admin Team, in hopes of developing the current high performing team. They are located in the West area – easily accessible.

Duties:

• Provide full spectrum of secretarial support to Director
• Taking detailed meeting minutes and creating presentations.
• Managing corporate communications and preparing presentations.
• Handling specific payment tasks on behalf of the CFO.
• Schedule internal/external conference meetings and company events
• Manage virtual platforms and social media account
• Attend to personal matters for Director and family
• Perform any other ad-hoc tasks assigned

Requirements:

• Degree in any discipline with minimum 5 years of experiences

Interested candidates who wish to apply for the advertised position, please 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

Brief description of the Restaurant

Two MICHELIN-starred Japanese restaurant, Shoukouwa, is looking for committed & experienced individuals to join our team.

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

Brief description of the Restaurant

Two MICHELIN-starred Shoukouwa restaurant is looking to hire a Chef de Partie for the restaurant, supporting the Japanese Head Chef and Sous Chef.

Job Descriptions

• As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Head Chef and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Job Requirements

• Degree/Diploma in Culinary Arts / Pastry / Hospitality / Restaurant Management / Restaurant Operations.
• Individuals with 3-5 years of experience in a fine dining restaurant/Michelin-starred establishment.
• Michelin-starred experience is an added advantage.

Working hours

• 5 days

Brief description of the Restaurant

Welcome to savor a spicy dish from the melting pot of modern Indian Cuisine, along with some Arabic

Job Descriptions

# Operational Management:

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations.
• Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage.
• Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant.

# Staff Leadership and Development:

• Recruit, train, schedule, and supervise front-of-house and back-of-house staff.
• Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.
• Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.
• Develop and implement training programs to improve staff skills and knowledge.

# Customer Service:

• Interact with guests, handle complaints, and ensure a high level of customer satisfaction.
• Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience.

# Financial Management:

• Develop and manage budgets, track expenses, and ensure financial targets are met.
• Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.
• Control costs by optimizing inventory, labour, and operational efficiency.

# Marketing and Promotion:

• Develop and implement promotions, events, and marketing strategies to attract and retain customers.
• Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.

Job Requirements

• 1 year of experience in simillar position
• Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry.
• Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team.
• Excellent communication skills.
• Proficiency in restaurant management software and point-of-sale systems.
• Solid understanding of financial management, including budgeting and cost control.
• Knowledge of food safety and hygiene standards.
• Flexibility to work evenings, weekends, and holidays as needed.

Working hours

• 5.5 days, 11am ~1/2am

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Assist in the preparation of ingredients for cooking, such as chopping, slicing, and marinating.
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Cook and present assigned dishes under the guidance of senior chefs.
• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure that all food items meet the restaurant's quality standards.
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the chef de partie, sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 2~4 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Brief description of the Restaurant

New opening Sophisticated Semi fine dining.

You get to work at Sushi restaurant and Teppanyaki restaurant.

Job Descriptions

1. Teppanyaki Preparation and Cooking:

• Prepare and cook Teppanyaki dishes in front of guests, ensuring a memorable dining experience.
• Maintain the cleanliness and functionality of the Teppanyaki grill.
• Ensure all ingredients are fresh and of the highest quality.

2. Sushi Preparation and making:

• Prepare a variety of sushi rolls, sashimi, and other sushi-related dishes.
• Ensure the freshness of fish and other ingredients.
• Maintain a clean and organized sushi station.

3. Kitchen Operations:

• Assist with the preparation of ingredients, ensuring they are stored and handled correctly.
• Maintain cleanliness and hygiene standards in the kitchen at all times.
• Work closely with other kitchen staff to ensure timely and efficient service.

4. Customer Service:

• Engage with customers in a friendly and professional manner, especially when performing Teppanyaki cooking.
• Address any customer concerns or feedback promptly and professionally.

5. Team Collaboration:

• Work closely with the front-of-house team to ensure seamless service.
• Participate in team meetings and training sessions.

Job Requirements

• 2-3 years of related experiences required
• Proven experience in a Teppanyaki and/or Sushi restaurant.
• Knowledge of traditional Japanese cooking techniques.
• Ability to work in a fast-paced environment.
• Strong interpersonal and communication skills.
• Commitment to health and safety standards.

Benefits

• Staff meal provided
• Retention Bonus* $500
• Annual Year End Performance Bonus
• Annual Increment / Promotion
• Monthly Sales Incentive*
• Monthly Staff Voucher
• Birthday Voucher
• Staff Referral Incentive up to $700
• *Other benefits: Annual leave, Medical, Dental, Insurances & etc.

Working hours

• 5 days a week, 44 hours a week

✨ No prior experience required.

Position Summary:

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Chef de Partie Duties and Responsibilities:

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
3. Coordinates daily tasks with the Sous Chef.
4. Responsible to supervise junior chefs or commis.

• 6 days, 8.30am- 8.30pm (4 hours break)
• Salary: $2500- $4500
• Location: Pandan Crescent (Central kitchen)

Responsibilities:

• Preparation and cooking of Cantonese dishes
• Take charge of the kitchen and maintain complete control of the kitchen at all times

Requirement:

• Relevant experience

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C727

The Chef de Partie is a skilled and experienced culinary professional responsible for overseeing the preparation, cooking, and presentation in a high-end dining establishment. This role requires a strong culinary background, creative flair, and the ability to lead and mentor a team of junior cooks.

Key Responsibilities:

• Oversee the daily preparation and production of all dishes, ensuring that they are prepared according to standard recipes and portion sizes.
• Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP guidelines and local health regulations.
• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment.
• Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.
• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production.
• Monitor food cost and portion control to reduce waste and maintain cost efficiency.

Requirements:

• Proven experience as a Demi Chef/ Chef de Partie or similar role in Western Cuisine within reputable restaurants or hotels.
• In-depth knowledge of cooking techniques, ingredients, and culinary trends.
• Culinary diploma or equivalent certification from a recognized culinary institute is preferred.

Join our team at Shangri-La Singapore and be part of a dedicated group committed to delivering moments of joy and hospitality. To apply, please submit your resume and a cover letter showcasing your relevant experience and your enthusiasm for the Demi Chef/ Chef De Partie role.

COMPANY PROFILE

Hasselhoff Op Pte Ltd is the owner/ employer of the employees of Travelodge Harbourfront Hotel, Singapore.

Travelodge Hotels Asia (TLA) is a hotel management and franchise company responsible for the development of hotels in Asia under the globally-recognised Travelodge brand. Headquartered in Singapore, TLA is a wholly-owned subsidiary of the SGX-listed ICP Ltd.

As a company, TLA’s purpose is to enable travel for everyone, which is why we are focused on designing and operating mid-scale hotels in key destinations and capital cities across Asia. We are one of the fastest growing hotel companies in the region, with 14 hotels in 10 cities in under three years.

Now welcoming guests in Bangkok, Batam, Hong Kong, Ipoh, Kuala Lumpur, Osaka, Pattaya, Penang, Singapore and Seoul, we aim to grow to 50 hotels by 2025. We would love to welcome more passionate individuals excited about working in the travel and hospitality sector to join us on our journey of growth.

JOB OVERVIEW

Reporting to Director of Sales/ Assistant Director of Sales, the Sales Manager is responsible for identifying, developing and managing accounts within specific segments, markets or geographical territories.

ROLES & RESPONSIBILITIES

• Identify and develop new business opportunities within the corporate travel industry/leisure
• Generating and maximizing business potential of designated portfolio through daily sales calls, telephone calls, effective account servicing, site inspection and entertainment
• Prepare correspondence to customers and internal booking reports, and maintain sales files
• Manage and maintain business relationship with existing and new clientele base to achieve customer satisfaction; ensure external and internal customers are satisfied with our services
• Participate and coordinate promotional and trade shows or any other assignment

QUALIFICATIONS & REQUIREMENTS

Qualifications:

• Possess a Diploma or Degree, preferable in Hospitality, Tourism, Marketing
• System proficiency in MS Office

Experience:

• Minimum of 2-4 years of sales experience, preferably in a hotel capacity
• Relevant room sales experience in the hospitality industry with proven sales track record preferred

Personal qualities & attributes:

• Matured, self-motivated, dynamic, meticulous and result oriented individual
• Excellent interpersonal and communication skills with a strong network preferred
• Possess strong negotiation and presentation skills
• Effectively bilingual
• Must be able and willing to travel overseas
• Applicants with lesser experience will be considered for a junior position

Work Location:

50 Telok Blangah Road, 098828 Singapore

Job Responsibilities

• The Facilities Officer will be responsible for the facilities management, including the upkeep and maintenance, and building operations according to the required standards.
• Plan, organise, coordinate, and oversee operational processes of the areas assigned, including upgrading, renovation, and redevelopment works
• Source for comparative vendors/contractors to carry out renovations, building maintenance, and repair works
• Work together with other functions/departments to ensure work specifications are carried out efficiently and promptly
• Work closely and liaise with vendors, contractors, and suppliers to implement cost-effective, simpler, and faster ways of carrying out facilities development
• Attend to defects and faults reported on-site, conduct investigation and determine the cause of the defect
• Supervise contractors and other related facility management departments
• Oversee fire safety and workplace safety matters pertaining to infrastructure facilities
• Handle leasing documentation
• Budgeting and preparation of Annual General Meetings (administratively)
• Update work schedules of the department, attendance, day-off, medical leave, PH and Annual leave into the HR system
• Up-date & follow up on submission of PUB WEMP, Lift PTO and Government application & submission and other related agencies
• Prepare bills, invoices and bank deposits, supplier payments, deposit of cheque and customer receipts
• Verify discrepancies and resolve SP /tenants billing issues
• Facilitate payment of invoices due by sending bill reminders and contacting clients
• Assist in month-end closing activities
• Process accounts and incoming payments in compliance with financial policies and procedures
• Send out invoices to SP and Tenant Management & Sinking Fund, electricity, late payment Interest, carpark charges and others

Overview: -

• Monthly Basic Salary: Up to $3200 (Depending On Experience)
• Woodlands (Beverage industry)
• 5 Days (Monday to Friday), Office Hours

Your Responsibilities: -

• Implementation and updating of the plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems certified by 3rd party certification bodies.
• Supporting operations (quality control/ troubleshooting) and ensure products released meet all necessary requirements
• Liaise with government agencies / certification bodies on new product registration and certification information
• Ensure compliance to CCP, OPRP and Quality Control Points
• Monitoring and maintenance of correction and corrective action rectification from suppliers, in house inspections and daily routine checks.
• Conduct periodical food safety and hygiene inspections and training where evidence of compliance is lacking

You will need: -

• Minimum 2 years of QA/QC experience and product development in F&B manufacturing
• Minimum req; Diploma in Food Technology, Food Science or equivalent

Interested applicants may click "Apply Now" or email to [email protected] to submit your application.

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

We regret to inform that only shortlisted candidates would be notified. We wish you the best of luck!

Recruit Lync Pte. Ltd. | EA Licence Number: 22C1000

Jonathan Chang Sing Erh | EA Personnel Licence: R22110541

Uptown is looking for a passionate Chef De Partie to join our team.

Responsibilities include managing food preparation. Assisting the Head Chef/Sous Chef in planning menus, training new staff, and recording inventory. Experience in Asian Fusion cuisine.

Duties and responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Enforcing safety and sanitation standards in the kitchen

Required Skills and Abilities

• Passionate about food and learning new recipes
• Excellent communication and interpersonal skills
• Able to handle multiple roles within the kitchen
• Must be able to work days, evenings, and weekends as necessary

Qualifications

• Culinary school diploma.
• Experience working in an established restaurant as Chef De Partie
• Food safety and handling certified
• Valid vaccination that is a requirement of the job

Direct reports

Head Chef/Sous Chef

Job Description

We are looking for a creative and proficient Head Chef who oversees the daily operations of restaurant. The Head Chef is the overall in-charge for the kitchen’s daily operations to guide preparation of food across all workstations. He/ She supervises day-to-day operations of the kitchen, hiring, training and overseeing kitchen staffs and creates high-quality, cost-effective new recipes and menus to ensure continuous improvement. Implement customer service standards to enhance customer experience and lead the compliance of service, food hygiene, health and safety standards.

Job Responsibilities:

• Lead the research and development for new and existing menu items, recipes, products and processes
• Create flavorful and innovative culinary solutions that improve sales and profitability
• Monitor competitor and industry trends
• Expand the brand names by being a part of the creative concept design team and collaborating with the cross-functional team through product launch
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members
• Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory
• Review staffing levels for maximum productivity, operational and financial objectives
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always
• Promote teamwork and quality service through daily communication and coordination with other departments
• Managing and working closely with other Chefs of all levels
• Obtain feedback on food and service quality, and handling customer problems and complaints
• Perform other duties as directed by management / stakeholders

Company’s Profile

A leading and established local company specializing in food and catering service provider

Location: West

Working Hours: 5 Days Work Week

• Mon to Thurs, 8.30am-6pm
• Friday, 8.30am-5.30pm

Benefits:

• Basic
• Variable Bonus

Responsibilities:

• Provide administrative / secretarial support to the HODs and Directors, including travel arrangements, calendars, appointment scheduling and drafting of correspondences, etc.
• Ensure meetings are effectively organized and record minutes of meeting.
• Handle and draft correspondences to business associates.
• Research, prepare and handle confidential-related matters.
• Maintain efficient filing system of internal, external and confidential documents

Requirements:

• Possess at least a Diploma in Secretarial Studies or related discipline.
• At least 3 years experience in a similar capacity.
• Prior experience in F&B / Hospitality industry would be highly advantageous.
• Possess a “can-do attitude” and eager to learn.
• A high degree of resilience, perseverance, focus and commitment is essential.
• Excellent written and verbal communication skills.
• Independent, meticulous and maintain high level of professionalism.
• Must be efficient and confident to work in fast paced environment.
• Positive work attitude, team player, good interpersonal skills and ability to multi-task.
• Mature, responsible and hard working with pleasant personality.
• Organised, confident, self-motivated, resourceful and able to work under minimum supervision.

Your recruiter for this job: WhatsApp Ian @ 8512 3517 for a quicker response.

Ian Fong | R22106545

Recruit Now Singapore Pte Ltd | EA No: 21C0845

JOB DESCRIPTION:

• Map out driving routes ahead of time to determine the most expedient trip

• Collect payments and issue receipts

• Listen to traffic and weather reports to stay up-to-date on road

conditions

• Adjust the route to avoid heavy traffic or road constructions, as

needed

• Carrying out vehicle maintenance checks.

• Picking up office purchases or other administrative needs.

• Interacting with clients in a professional conduct.

• Working at night and on weekends.

• Maintaining an organized travel schedule.

• Arranging for vehicle repairs when necessary.

• Follow all traffic laws

• Drive defensively to ensure safety

• To fetch workers to and fro on working days

• To assign work duties to workers at job site

• To co-ordinate and ensure smooth operation of every renovation jobsite

• To maintain cleanliness and ensure lorry is in good condition

• Able to carry weight 10-30kgs up to 3 story (No lift sometimes)

• Willing to work night shift

• Must drive everyday to purchase seafood item at Jurong Port (Mid Night)

• Perform other duties and assigned by management.

Requirement:

• Candidate must possess at least Primary School or equivalent
• Possess Valid Class 3 driving licence with at least 5 Years driving experience
• Good eyesight and familiar with roads in Singapore
• Hardworking and responsible
• Physically fit and positive working attitude
• Able to start within short notice.
• Able to carry/move weight up to 30kgs.
• Able to work night shift
• Able to work Sunday & public holidays.
• Able to read/write/speak simple Englis.

1.The Cook is Responsible for overall operation, hire stall purchase Food and Stock, and make sure everyone is trained on proper food preparation,proper and legal alcoholic beverage service kitchen safety techniques and understand health standards

2. Exceptional people management skills to be able to lead, motivate and develop teams.

3. Promote good relations with staffs, contractors and management.

4 Screens job applicants, hires new employees, and supervises, counsels, staffs as well as recommends promotions, transfers and dismissals.

5. Supervising mult-disciphinary teams of staffs including deaning, maintenance. grounds and security.

6. Organizes and conducts meetings and communicates pertinent information to the staffs.

7. Ensure the operation runs smoothly- including rotas. staffing levels, recruitment and HR issues, conducting audits and ordering suppliers and amenities stocks are available to meet the operational requirements.

8. To have the overall responsibility for the practical organisation of the day to day cleaning operation.

9. Undertaking necessary administration and paperwork and any other duties or responsibility being assigned.

10. Offers a creative menu to compete with other local restaurants.

11. Stays open until the last customer leaves.

12. Cleans up after business hours.

JOB REQUIREMENTS

1. At least 5-10 years of relevant experience in this related fields is required.

2. Excellent verbal and written communication interpersonal skills.

3. Good work ethics ability to multitask & work efficiently under pressure.

4. Able to work in a fast-paced environment.

Responsibilities

1. Responsible to analyse food safety and quality results and track performance against established goals and assist in periodic reporting of performance.
2. Serve as first point of contact for all customer quality inquiries, aiding in scheduling of audits, providing feedback to both simple and complicated inquiries.
3. Develop, update and implement current Food Safety Management System (BRC), HACCP and Halal Quality Management System (MUIS) in accordance to standards to ensure products produced meet relevant regulations and certification requirements.
4. Ensure production, warehouse and areas where activities affect food safety and quality comply with GMP.
5. Lead and conduct investigation of customer complaints, maintain investigation log and track investigation closure.
6. Issue CPAR to internal and suppliers for all non-conforming products including raw materials, work-in-progress and finished products.
7. Conduct annual mock recall, traceability and mass balance exercise.
8. Support and assist external audits and inspection including 3rd Party, Customer and Regulatory audits and inspections.
9. Develop and conduct appropriate training in all aspects of food quality and safety to ensure compliance to established systems.
10. Responsible for the application of Export Health Certificate and Phytosanitary Certificate.
11. Provide technical advice and support to sales, shipping, maintenance and production department.
12. Responsible to issue and complete customer inquiries, questionnaires, COA, product specifications and declarations.

Requirements

1. Minimum Diploma in Food Science or equivalent.
2. We welcome all to apply. Ideally, candidate should have 3-4 years' experience in the food industry to have shorter learning curve.
3. Basic Computer Knowledge and proficient in Microsoft Office software
4. Able to handle English and Mandarin speaking staff and customers representatives.
5. Be able to work interpedently with a high level of initiative and resourcefulness.
6. Fast learner and able to work under pressure.
7. Good communication and interpersonal skills.
8. Good understanding of Food Safety Management System.

We are now looking for admin staff to provide administrative & operations support in an effective manner for our companies, Acelink Logistics Pte Ltd and Tee Yih Jia Food Manufacturing.

We welcome those who have previously applied before as we will assess all applications even if it is re-applied.

Work location will be at 1 Senoko Road.

As a Clerical Officer, depending on your assigned department, some of your additional responsibilities include but are not limited to the following:

• Coordinate activities of service or technical personnel focusing on quality and efficiency in delivery (Internal)
• Liaising with customers for delivery schedule and status (External)
• Answer customer telephone and email inquiries, orders, service needs, and complaints and respond where applicable (External & Internal)
• Understand the needs and requirements of customers in order to provide the right information, and assistance (External & Internal)
• Follow-up and coordination with customers, and internal teams (General)
• Any other assigned duties related to the customer service and operations function
• Coordinating for deliveries, deployment, etc. (Internal)
• Responsible for issuing Proforma Invoice and payment
• Responsible for export schedule updating
• Responsible for shipping documentation and filing
• Any other duties as and when assigned
• Purchasing of stationary / uniforms

Qualifications & Work Experience

• Minimum GCE ‘N’/‘O’/'A' level with at least 2-years experience in any admin work.
• Able to converse in English and Mandarin to handle English and Mandarin speaking clients and staff
• Able to use Microsoft Office at work.
• Singaporeans Only

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

Job Expectations

• Promote the property through networking, cold calling, site inspections and presentations.
• Manage bookings for individual and group businesses.
• Implement sales strategies to achieve revenue targets and profitability.
• Respond promptly to all telephone and walk-in enquiries about events and catering space.
• Conduct tours of the property with event planners and potential guests/customers.
• Update the operations of the property, market trends and competition.
• Hunt for new sales leads.

Requirements

• Diploma in Sales and Marketing.
• At least 3 years of relevant experience.
• Excellent communication, interpersonal and organisational skills with strong network.
• Strong negotiation and presentation skills.
• Able to work well under pressure in a fast paced environment.
• Knowledge in banquet spaces, facilities and capabilities of the competitive market.
• Those without experience are welcome to apply.