Total 715 F&B / Tourism / Hospitality job vacancies in d18 tampines pasir ris

Key Responsibilities:

· Demonstrate advanced Asian preparation and techniques

· Establish relationships for customer confidence

· Facilitate effective communication and engagement at the workplace

· Facilitate effective work teams

· Identify meat and seafood, and their fabrication and utilization in Culinary

· Maintain workplace safety and health policies and procedures

· Manage productivity improvement

· Prepare Indian rice dishes

· Solve problems and make decisions at the supervisory level

· Supervise quality procedures

· Understand Asian food culture and techniques

Requirements:

· Proven experience as a senior cook.

· Experience in using cutting tools, cookware, and bakeware.

· Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.)

· Ability to follow all sanitation procedures.

· Ability to work in a team.

· Very good communication skills.

· Excellent physical condition and stamina.

Job Description

· A valid driver’s license and at least one year of driving experience to perform the job safely.

· Time management and organizational skills to keep track of deliveries and stay on schedule

· Other ad-hoc duties

· Adhering to assigned routes and following time schedules.

· Abiding by all transportation laws and maintaining a safe driving record.

· A valid driver’s license and at least one year of driving experience to perform the job safely.

· Able to start work immediately

· Able to work shifts, weekends, and public holidays

· 6-day work week (1 weekday off)

· Working hours: 7am – 5pm (Subjected to changes)

Key Responsibilities:

· Demonstrate advanced Asian preparation and techniques

· Establish relationships for customer confidence

· Facilitate effective communication and engagement at the workplace

· Facilitate effective work teams

· Identify meat and seafood, and their fabrication and utilization in Culinary

· Maintain workplace safety and health policies and procedures

· Manage productivity improvement

· Prepare Indian rice dishes

· Solve problems and make decisions at the supervisory level

· Supervise quality procedures

· Understand Asian food culture and techniques

Requirements:

· Proven experience as a senior cook.

· Experience in using cutting tools, cookware, and bakeware.

· Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.)

· Ability to follow all sanitation procedures.

· Ability to work in a team.

· Very good communication skills.

· Excellent physical condition and stamina.

Key Responsibilities:

· The Head Cook is expected to prepare all South Indian / North Indian dishes inclusive of breakfast, lunch, and dinner items.

· Preparations should be tasty, delicious, and hygienic.

· Able to work as a team member to maximize the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Ad hoc work under a team.

· Knowledge of Indian Spice items.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relations with other workers in the kitchen.

· Maintain the most discipline and obey the instructions of the Management.

· Able to attend the work punctually.

· Willing to work on shifts / staggering.

Requirements:

· Proven experience as head cook.

· Experience in using cutting tools, cookware, and bakeware.

· Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.)

· Ability to follow all sanitation procedures.

· Ability to work in a team.

· Very good communication skills.

· Excellent physical condition and stamina.

Key Responsibilities:

· Prepare food items for customers as requested, including special requests, in a timely and consistent manner

· Determine food and supply needs based on rotating menus

· Inspect food products and supplies as needed

· Ensure work environment and stations are clean and sanitized

· Check food before it is served to customers

· Control and minimize waste

· Comply with outlined safety regulations and procedures

Requirements:

· High school diploma or general education degree required

· Culinary certification or degree from a culinary school preferred

· 2-3 years of food service or restaurant experience required

· Comfortable standing, squatting, twisting, and moving frequently

· Ability to pass a food service sanitation course

· Familiarity with general kitchen equipment and appliances

· Strong working knowledge of food preparation techniques, cooking methods, and safety and sanitation practices

· Ability to read, comprehend, and follow recipes

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook varieties of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling and etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Key Responsibilities:

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

· Cleaning and sanitizing 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 organizing the storeroom

Requirements:

· Experience in kitchen operations

· In-depth understanding of food health and safety regulations

· Exceptional time management and organizational skills

· Excellent verbal communication skills

· Exceptional physical stamina and strength

· Ability to work as part of a team

· Thoroughness and attention to detail

Responsibilities:

• Supervise, prepare and bake artisan breads, sweet and savoury bakes and pastries for service.
• Supervise food preparation to ensure consistent food quality before service / dispatch.
• Ensure good practices for food storage in accordance with food safety standards.
• Comply with workplace safety & health system and F&B hygiene policies and procedures.
• Perform production site and equipment maintenance.
• Manages expense control, food cost, wastage, and quality control in accordance to the agreed targets.
• Maintain and administer receiving procedures for inventories.
• Review processes to improve food & process quality, productivity, and operation.
• Conduct orientation and training of team members.
• Assist in team staffing.
• Any other duties as assigned.

Requirements:

• At least 5 years working experience in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Have good communication and initiative.
• Able to work independently and as part of a team.
• Willing to work on rotating shifts, weekends and public holidays.
• Working location: 239 Pandan Loop #02-01, Food Concept @ Pandan, Singapore 128425.

Key Responsibilities:

· Prepare food items for customers as requested, including special requests, in a timely and consistent manner

· Determine food and supply needs based on rotating menus

· Inspect food products and supplies as needed

· Ensure work environment and stations are clean and sanitized

· Check food before it is served to customers

· Control and minimize waste

· Comply with outlined safety regulations and procedures

Requirements:

· High school diploma or general education degree required

· Culinary certification or degree from a culinary school preferred

· 2-3 years of food service or restaurant experience required

· Comfortable standing, squatting, twisting, and moving frequently

· Ability to pass a food service sanitation course

· Familiarity with general kitchen equipment and appliances

· Strong working knowledge of food preparation techniques, cooking methods, and safety and sanitation practices

· Ability to read, comprehend, and follow recipes

. At least 10 years experience

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

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

. At least 10 years experience

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

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

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

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

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

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Job Description & Requirements

• To ensure that all the dishes are freshly prepared and the food standards are met.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Need to monitor stock rotation procedures are followed as per inventory.
• To maintain quality of food
• A deep understanding of authentic indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in variousutensils or grillers
• Well knowledge in south indian cuisine.
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

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

Deliver superior service and maximize customer satisfaction

Respond efficiently and accurately to customer complaints

Regularly review product quality and research new vendors

Organize and supervise shifts

Appraise staff performance and provide feedback to improve productivity

Estimate future needs for goods, kitchen utensils and cleaning products

Ensure compliance with sanitation and safety regulations

Manage restaurant’s brand image and continuously progress to improve it

Control operational costs and identify measures to cut waste

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

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

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

Train new and current employees on proper customer service practices

Implement policies and protocols that will maintain future restaurant operations

Job Description & Requirements

· To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes/south Indian dishes.

· Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.

· To ensure that all the dishes are freshly prepared and the food standards are met.

· Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.

· Plan and arrange ingredients for next day preparation and orders.

· Need to understand the customer requirements, as per order.

· To Introduce new dishes and menus.

· Should monitor and maintain stock levels and inventory.

· Need to monitor stock rotation procedures are followed as per inventory.

· Experience in all North Indian cuisines.

· Monitoring portions and waste control.

· To provide quality of food

· A deep understanding of authentic North Indian food preparation.

· Capacity to work under pressure during the extremely busy period.

· Flexible to work in any shifts, especially in split shifts.

• Position : Kitchen Helper -PICKING/PACKING/CLENING
• Location : Bedok North
• Working hours : 5 days (Monday - Friday: 8:30am-5:30pm), Part time role available -must able to commit 3 full days per week.
• Salary (commensurate with experience): Up to $2400 + AWS
• Duration : Permanent
• Industry : Food Manufacturer

Main Responsibilities:

• Frying and picking finished products
• Quality control and sorting finished products
• Packing and cartooning finished products
• Simple washing and area cleaning
• Halal Team Member or Halal Assurance Officer
• Responsible for implementing MUIS Halal Certification conditions and to rectify any non-compliance issues.
• To pass the Halal Competency Assessment (HCA)

Requirements

• At least 2 years’ experience in kitchen work.
• Experience in implementing and/or maintaining MUIS Halal Certification.
• Meticulous, proactive, resourceful and self-driven with positive mindset.

Email to [email protected]

Do visit www.facebook.com/search.personnel for more job listings.

***We DO NOT charge our candidates any referral fee nor bind them with any contract.***

Joie Chang

Deputy Consulting Director (APAC)

Reg no.: R2090601 | EA No: 13C6684.

Thank you for your interest in this position. Our shortlisting period is 3 working days. Only shortlisted candidates will be contacted for further consideration.

If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend that you continue your job search to maximize your opportunities. We wish you all the best and should we have any suitable roles that match your experiences/ qualifications/ preferences, we will reach out to you.

Job Description

• Ensures the efficient and profitable management of the restaurant
• Keeps the General Manager up to date with relevant issues in the restaurant and gets their input and advice where necessary
• Ensures that the stock take figures are completed and accurate as per company requirements
• Covers for floor supervisors during emergency vacations and Ad-hoc leaves
• Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations.
• Supervises the opening & closing of the restaurant
• Ensures the proper cleaning and lighting of all restaurant areas
• Supervises a daily check up on the smooth performance of all restaurant machinery and equipment
• Maintains safe working conditions for employees and customers; resolves safety concerns quickly
• Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department
• Coaches and trains employees in order to improve performance and to achieve the department’s objectives and targets through on-the-job-training and daily meetings
• Manages the restaurant staff working schedules
• Motivates and develops staff, in order to encourage their professional development
• Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time
• Suggests to General Manager the proposed salary reviews, personnel actions, promotions and provides feedback to employees
• Handles guest problems and complaints
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
• Maintains an efficient ordering system to ensure that all necessary Restaurant and office supplies are available as needed
• Performs other duties pertinent to this job as assigned.

Requirements

1. Degree or advance diploma in Hotel & Restaurant management

2. Preferable with Hotel F&B or Chain stores management experience

3. Min 2 years’ experience as Restaurant General Manager

4. Experience and knowledge in Wine and Sake

5. Able to perform Shift work; including weekends and public holidays

6. Possess Fine Dining operation background

JOB DESCRIPTION:

• Manage and supervise the maintenance team to achieve the following objectives:

1. Train, supervise and communicate departmental/individual job goals to all employees in the Maintenance team.
2. Resolve defects in a timely manner.
3. Ensure good quality of work is produced by every team member.
4. Assign jobs correctly to every team member according to their strength.
5. Continuously monitor and appraise job performance of the team.

• Conduct regular inspections and identify building defects/irregularities, propose and follow up on improvement/rectification works.
• Manage any larger scale maintenance, repair or upgrading works as necessary.
• Perform diagnostic testing and inspection for all electrical, mechanical and air-conditioning equipment and to arrange for any faults to be rectified, and to report any malfunctioning equipment.
• Monitor the maintenance schedule of contractors and to ensure that work is carried out according to schedule and the standard of work meets specification.

REQUIREMENTS:

• Possess a degree in Engineering
• Prior experience in hotel maintenance will be an added advantage.
• Good knowledge of building maintenance and property management processes for industrial or office building.
• Resourceful, self-motivated and possess a spirit of excellence as well as team player.
• Independent and able to manage and maintain positive relationships with service providers and government authorities.
• Possess good interpersonal, communication and writing skills.
• Service-oriented with good personality.
• Certified FSM is an added advantage.
• Preferably possess Class 3 license.

Job Summary
As an Operations Manager, you see projects through from conception through implementation to ensure the success of the projects. You have the opportunity to drive the company forward by tackling the most critical challenges. You will work closely with the Assistant Operations Manager to ensure operational excellence. Strategy, project management, budgeting and management reporting all sit under the Operations Manager's broad umbrella of responsibilities.

AWS & Performance Bonus | Medical & Dental Benefits | Career Development Opportunities

Duties & Responsibilities

• Work closely with GM and management team to set and/or implement policies, procedures, and systems and to follow through with implementation.
• Communicate operating policies and/or issues at department meetings.
• Review financial statements and data. Assess and analyse budget to minimise expenses and optimise profits.
• Prepare and control operational budgets.
• Conduct budget/P&L reviews and report cost plans to management.
• Play a significant role in long term planning, including initiatives geared towards operational excellence.
• Own and champion projects and initiatives to support operations and expansion plans of the company.
• Meet project deadlines and deliver quality work on schedule.
• Dive deep into operations data, processes, and systems to develop innovative solutions.
• Support business strategy, in close collaboration with stakeholders, to achieve priorities, goals, and measures of success.
• Identifies trends and assess opportunities to improve processes and execution.
• Support projects or tasks as assigned by the General Manager or Management.

Requirements

• Candidate must possess at least a Diploma with at least 5 Year(s) of working experience in F&B industry.
• Must have experience in F&B chains with a proven track record of managing multiple outlets.
• Prior knowledge in running operations and shift work.
• Self-motivated and able to manage multiple and complex tasks in a fast-paced environment.
• Evaluate current operational strategies and recommend improvements.
• A good team player and able to work independently.
• Excellent leadership skills with good initiatives, able to analyse and think flexibly.
• Experience in manpower requirements, work assignments and schedules for new projects.
• Evaluate current operational strategies and recommend improvements.

Assistance in Kitchen Operations:Assist the Sous Chef in managing the kitchen team and daily operations.
Ensure food preparation, cooking, and presentation are in line with the restaurant’s standards.

1. Menu Planning and Development:Collaborate with the Sous Chef and other chefs in developing new dishes and menu items.
   Ensure all recipes are followed accurately and consistently.
   
2. Training and Supervision:Train and supervise junior kitchen staff, ensuring they adhere to recipes and kitchen hygiene standards.
   Provide guidance and support to maintain high productivity and efficiency.
   
3. Quality Control:Monitor food quality and presentation before it is served to guests.
   Ensure all food safety regulations and guidelines are followed.
   
4. Inventory Management:Assist in ordering and maintaining inventory of food and kitchen supplies.
   Control food waste and manage kitchen expenses within budgetary guidelines.
   
5. Kitchen Hygiene and Safety:Maintain cleanliness and organization of the kitchen and equipment.
   Ensure compliance with sanitation and safety regulations.
   
6. Communication and Collaboration:Coordinate with other departments, such as front-of-house staff, to ensure smooth service.
   Communicate effectively with the kitchen team and management.
   
7. Problem Solving and Adaptability:Address any issues that arise in the kitchen promptly and professionally.
   Be adaptable and able to handle changing priorities and demands.
   
8. Leadership and Teamwork:Lead by example in professionalism and work ethic.
   Foster a positive and collaborative work environment among kitchen staff.
   
9. Continuous Improvement:Stay updated with industry trends and techniques.
   Strive for personal and professional growth in culinary skills and knowledge.
   

Job Description:

• Handle full set of account
• Assist in day-to-day accounting functions
• Key in supplier invoices and reconciliation of vendor SOA and clarify discrepancies with suppliers
• Handle staff claims and intercompany transactions
• Bank reconciliations
• Update month end inventory and reconcile inventory movement report
• Reconcile and maintain balance sheet account
• Preparation of month end closing and journal entries
• Preparation of management reports
• Organizes and maintains files and records, scanning supporting documents
• Assist with specific administrative responsibilities Including but not limited to depositing checks, Courier and mailing arrangement .etc.
• Any ad hoc duties as assigned

Requirements:

• Work in Singapore
• Bachelor's Degree in accounting or related field
• Minimum of 2 years accounting experience

This position reports to the Director. The Head Chef manage kitchen operations, including food preparation and presentation. Responsibilities include menu planning, staff training, and ensuring quality and cleanliness standards.Han River Barbeque Restaurant Pte Ltd is committed to an employee-orientated, high performance culture that emphasises empowerment, quality, continuous improvement, and the recruitment and on-going development of a superior workplace.

Job Description:

Individual to be involved in:

1. Develop and create innovative menu offerings that align with the restaurant's concept, ensuring quality, flavor, and presentation meet standards.

2. Oversee kitchen operations, including food preparation, cooking, and plating, to maintain consistency and efficiency during service hours.

3. Train and supervise kitchen staff, providing guidance on cooking techniques, safety procedures, and sanitation practices to uphold food quality and hygiene standards.

4. Monitor inventory levels and manage food costs by minimizing waste, controlling portion sizes, and optimizing ingredient usage.

5. Collaborate with restaurant management to plan special events, promotions, and menu changes, ensuring seamless execution and customer satisfaction.

6. Maintain kitchen equipment and facilities, scheduling regular maintenance and repairs to ensure a safe and functional work environment.

Job Requirements:

1. Proficiency in various cooking techniques, including grilling, smoking, and barbecuing, to create flavorful dishes.

2. Ability to conceptualize and craft innovative menu items that appeal to target demographics and align with the restaurant's theme.

3. Skill in leading and supervising kitchen staff, delegating tasks, and fostering a collaborative work environment.

4. Knowledge of hygiene standards, HACCP principles, and proper food handling practices to maintain a clean and safe kitchen.

5. Experience in inventory control, stock rotation, and ordering to optimize food costs and minimize waste.

6. Capacity to innovate recipes, adapt to changing culinary trends, and respond effectively to customer feedback and preferences.

1. Supervision of Daily Operations:Oversee the day-to-day operations of the restaurant, including opening and closing procedures.
   Ensure that all areas of the restaurant (dining, kitchen, bar if applicable) are properly staffed and functioning smoothly.
   
2. Customer Service:Maintain high standards of customer service and hospitality.
   Handle customer inquiries, complaints, and feedback in a professional and efficient manner.
   
3. Staff Management:Supervise and coordinate the activities of restaurant staff, including servers, hosts/hostesses, and bartenders.
   Provide training and development opportunities to staff to enhance their skills and knowledge.
   
4. Scheduling and Shift Planning:Create and manage staff schedules to ensure adequate coverage during all shifts.
   Monitor and adjust staffing levels as necessary to meet operational needs and budget constraints.
   
5. Quality Control:Ensure that food and beverages meet quality standards before being served to customers.
   Conduct regular inspections of the dining area, kitchen, and restrooms to maintain cleanliness and hygiene.
   
6. Inventory and Stock Management:Monitor inventory levels of food, beverages, and supplies.
   Place orders with suppliers and vendors as needed to maintain appropriate stock levels while minimizing waste.
   
7. Health and Safety Compliance:Ensure compliance with health and safety regulations and sanitation standards.
   Train staff on proper food handling procedures and safety protocols.
   
8. Financial Management:Monitor expenses and control costs to maximize profitability.
   Prepare daily sales reports and cash handling procedures.
   
9. Promotions and Upselling:Implement promotional activities and upselling techniques to increase sales and revenue.
   Encourage staff to promote menu items and specials to customers.
   
10. Team Leadership and Motivation:Lead by example with a positive attitude and strong work ethic.
    Foster a team-oriented environment, motivating staff to achieve goals and deliver exceptional service.
    
11. Communication and Collaboration:Communicate effectively with kitchen staff, management, and other departments.
    Collaborate with the management team to implement policies, procedures, and initiatives.
    
12. Problem Solving and Conflict Resolution:Address issues and resolve conflicts that arise during shifts.
    Handle emergencies and unforeseen situations calmly and efficiently.
    

At ATIPICO, we believe in the power of great food to create precious moments. Our cuisine stands as a constantly evolving, eclectic combination of traditional craftmanship with creativity, precise technique with warm touch, eye-catching beauty with indulgence. If you thrive in a dynamic kitchen environment where the motto “keep on pushing” is celebrated, this is the job for you.

Responsibilities

Provides guidance & support to the junior kitchen team member for all aspects of the kitchen’s day-to-day operations .

Assist Head Chef to controls and directs the food preparation process efficiently and professionally.

Ensure exceptional food quality and presentation consistently.

Collaborate with management to drive the culinary direction of the restaurant.

Manages raw material stocks and ensures minimal wastage.

Organise daily food preparations and mise en place to ensure smooth kitchen operations.

Follows and strictly implements all food and sanitary rules as well as safety guidelines.

Ensure all recipes are recorded accurately and up to date.

Requirements:

Proven experience in an upscale dining establishment specialising in European cuisine.

Have a meticulous eye for detail.

Passion for staying abreast of culinary trends and a commitment to continuous learning.

Strong leadership and communication skills.

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Annual performance bonus

This position reports to the Director. The Marketing Manager is involve in developing and implementing marketing strategies to promote the restaurant's offerings and attract customers.Han River Barbeque Restaurant Pte Ltd Committed to cultivating an employee-centered, high-performance environment that prioritizes empowerment, quality, and continuous workplace enhancement through recruitment and ongoing development efforts.

Job Description:

Individual to be involved in:

1. Develop and implement marketing strategies to promote the BBQ restaurant's brand and increase customer traffic.

2. Manage digital marketing efforts, including social media, email campaigns, and online advertising, to engage with customers and attract new patrons.

3. Coordinate promotional events, such as tastings, discounts, and special offers, to drive sales and boost restaurant visibility.

4. Analyze market trends and customer feedback to identify opportunities for menu enhancements or service improvements.

5. Collaborate with the culinary team to create enticing menu items and ensure consistent brand messaging across all marketing channels.

6. Monitor competitors' marketing activities and adjust strategies accordingly to maintain a competitive edge in the market.

Job Requirement:

Individual to be involved in:

1. Develop and implement marketing strategies to promote the BBQ restaurant's brand and increase customer traffic.

2. Manage digital marketing efforts, including social media, email campaigns, and online advertising, to engage with customers and attract new patrons.

3. Coordinate promotional events, such as tastings, discounts, and special offers, to drive sales and boost restaurant visibility.

4. Analyze market trends and customer feedback to identify opportunities for menu enhancements or service improvements.

5. Collaborate with the culinary team to create enticing menu items and ensure consistent brand messaging across all marketing channels.

6. Monitor competitors' marketing activities and adjust strategies accordingly to maintain a competitive edge in the market.

1. Proficiency in marketing strategy development and implementation to effectively promote the restaurant's brand and drive customer traffic.

2. Advanced knowledge of digital marketing tools and platforms, including social media management, email marketing, and online advertising, to engage with target audiences and increase online visibility.

3. Event planning and coordination skills to organize and execute promotional events that attract new customers and drive sales.

4. Market research and analysis capabilities to gather insights on consumer preferences, identify trends, and assess competitors' activities.

5. Strong collaboration and communication skills to work closely with the culinary team in creating menu items and ensuring consistent brand messaging.

6. Adaptability and flexibility to adjust marketing strategies based on changing market dynamics and emerging opportunities.

Are you passionate about crafting extraordinary dining experiences? At ATIPICO, we believe in the power of exceptional cuisine to create memorable moments.

Job Description

Assist Head Chef in preparing semi-fine dining cuisine

Execute food preparation and assist in presentation to ensure quality standards

Procure and organise kitchen stock and ingredients

Work with Head Chef to maintain kitchen organisation

Assist Head Chef in developing new dishes and recipes

Maintain cleanliness of kitchen and general housekeeping

Requirements

Strong passion for Culinary

Willingness to work on a rotating roster

Strive for excellence in quality and presentation

Excellent interpersonal and organizational skills

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Annual performance bonus

Staff discounts in ATIPICO

5 working days with 2 off days