Job description

2am Dessertbar - One of the City's food and drink establishments at Holland Village, the dessertbar has defined the dessert experience by pushing the boundaries between sweet and savoury with progressive, researched offerings that are delectable as they are beautiful.

Looking for enthusiastic, cheerful and motivated Senior Pastry Sous Chef to be part of our local culinary team for new outlets and existing outlets. Opportunities for growth within the company.

Responsibilities:
• Production of Chocolates, confectionaries, cakes, pastries, desserts
• Ordering of ingredients for production
• Managing junior chefs
• Able to report to upper management.
• Must be able to show leadership and lead teams.
• Must be able to do basic training of new staff
• Have high quality assurance in the production kitchen
• Oversee and ensure compliance AVA hygiene, sanitation and safety standards
• Maintain food cost margins within acceptable range
• Efficient manpower planning and rostering
• Be pro-active in meeting the company's objectives.
• Support in all aspects of sales and operational activities.
• Manage in-store merchandising and display throughout the seasons/festive

Requirements:
• Looking for highly motivated individual who is also a team player
• Minimum 3 years as a sous chef and 5 years as a chef
• Fluent in English or Mandarin: written and spoken
• Second language would be a bonus: Mandarin
• Basic computer skills preferred/POS system knowledge
• Able to work on weekends/PH
• Presentable appearance

Attractive Package/ Benefits:
• Annual leave and medical benefits apply
• Attractive staff discount
• Uniforms provided

Dome Bakery is an artisanal bakery specialising in brownies. We’re growing our team and looking for a committed individual who is highly responsible, hard-working, humble and most importantly has a passion for baking! Join us if you're who we're looking for!

Job Responsibilities:

• Order taking and serving customers, maintain good customer service at all times

• Prepare and produce bakes, follow standard operation procedures/ recipes given to ensure quality and consistency in the final product

• Fulfill and pack orders in a timely and accurate manner

• Stock-take of ingredients inventory and maintain sufficient inventory levels

• Prepare and serve coffee/ tea

• Maintain cleanliness of the Front of house and Back of House at all times

• Other ad hoc duties assigned

An ideal candidate should be:

• Highly responsible, pro-active and demonstrates a great attention to detail

• Able to multi-task and work with a sense of urgency in a fast paced and dynamic environment

• Able to work independently and with other team members

• Min. 1 year of relevant F&B work experience

• Any prior experiences working as a barista is a plus

• Able to understand and speak fluent English

About Bloom Cafe and Wine Bar:

At Bloom Cafe and Wine Bar, we take food to the next level by blending different culinary styles into something extraordinary. Our menu showcases an exceptional fusion of classic and contemporary flavors, deeply influenced by Asian culinary traditions. Our chefs craft delightful dishes like the Compressed Watermelon Feta Salad and Snapper En Papillote, where diverse flavors come together seamlessly. The Chicken Pizza and Gochujang Fried Chicken Burger are standout examples of our fusion cuisine.

About Foodsta Kitchens

Headquartered in Singapore, Foodsta Kitchens is a digital first restaurant company with operations in Singapore and India. Foodsta owns and operates 6 fast casual brands in Singapore – Bloom Cafe & Wine Bar, Alt. Pizza, Green Monster, Chi Ji, Fat Mario and NowPizza. We believe that people are the foundation of our business are committed to providing a fun work environment and scope for rapid career development.

At Bloom Cafe and Wine Bar, we take food to the next level by blending different culinary styles into something extraordinary. Our menu showcases an exceptional fusion of classic and contemporary flavors, deeply influenced by Asian culinary traditions. Our chefs craft delightful dishes like the Compressed Watermelon Feta Salad and Snapper En Papillote, where diverse flavors come together seamlessly. The Chicken Pizza and Gochujang Fried Chicken Burger are standout examples of our fusion cuisine.

BLOOM CAFE PTE. LTD. formerly known as ARTISAN BOULANGERIE CO. PTE. LTD.

Job Responsibilities:

• Preparing and presenting dishes with highest quality to customers in a timely manner
• Monitoring portion and waste control to maintain profit margins
• Follows brand’s operational policies and procedures, including those for safety and cleanliness to ensure the safety of all partners during each shift.
• Perform general housekeeping and cleaning duties, including sweeping, mopping as required
• Ordering and receiving of goods in proper order
• Follow FEFO and ensure that expired products are not found in store stocks
• Be a strong team player and contribute to creating a positive work environment.
• Execute any other duties as requested by immediate superiors.

Requirements:

• Warm and cheerful personality
• Proactive and efficient
• Willing to learn with good attitude
• Willing to work on weekends and public holidays

Additional Information:

• Training required for the role will be provided
• Warm and friendly work environment
• Island wide locations

Company Benefits:

• $1000 staff referral bonus
• Annual Performance Bonus
• Medical benefit
• Staff discount

Multiple Work Location:
Killiney Road

Job Scope

As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef

• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements

• Diploma in Culinary Arts / Pastry
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity.
• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.

Summary

The role of a Junior Sous Chef is to work alongside the Sous Chef to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.

Job Duties & Responsibilities

• Leads kitchen team in the absence of the Sous Chef
• Provide guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during the peak operation hours
• Assist in training of new kitchen team members to meet/exceed restaurant and kitchen standards
• Manages food and product ordering by keeping records and minimizes waste
• Works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Assist Sous Chef in maintaining kitchen organization, team competency, and training opportunities
• Assist Sous Chef / Culinary Director with menu creation
• Coordinates with restaurant management team on supply orders, budget, and kitchen efficiency and staffing.
• Ensure strict adherence to food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend training/meetings as and when required
• Adhoc duties/projects assigned by Management

Job Requirements

• 3years of relevant working experience in a similar capacity
• Able to lead and is a team player
• Good planning and organizing skills
• Good communication and interpersonal skills
• Competent with Microsoft Office
• Able to work in a fast-paced environment

Key Responsibilities

• To carry out security duties at the Hotel, Staff Entrance and to patrol Hotel premises.
• To create security and fire safety awareness among staff and guests.

Requirements

• Possess qualified certificate in WSQ Security and SIRD License
• Customer-oriented
• Able to multi-task
• Able to work in a fast pace environment
• Possess additional Lifeguard / CPR certificate is preferred

Job Overview:

As the Restaurant Operations Manager, you will play a pivotal role in revamping and expanding our Vietnamese restaurant with three existing outlets. We are seeking a dynamic and experienced individual to oversee the day-to-day operations, enhance customer experience, and drive the strategic expansion of our brand.

Responsibilities:

Operations Management:

1. Optimize Operational Efficiency: Streamline and standardize operational procedures across all outlets.
   Implement cost-effective measures to improve overall efficiency.
   
2. Quality Control: Ensure adherence to quality standards in food preparation, presentation, and service.
   Monitor and maintain high levels of cleanliness and hygiene.
   
3. Staff Management: Oversee recruitment, training, and development of restaurant staff.
   Create and maintain a positive work environment to enhance staff morale.
   

Customer Experience Enhancement:

1. Customer Service Excellence: Develop and implement strategies to enhance customer satisfaction.
   Monitor customer feedback and implement improvements accordingly.
   
2. Menu Development and Innovation: Collaborate with the culinary team to revamp and innovate the menu.
   Introduce new dishes and culinary experiences to attract and retain customers.
   

Expansion and Growth Strategy:

1. Market Analysis: Conduct market research to identify expansion opportunities.
   Stay informed about industry trends and competitors.
   
2. New Outlet Openings: Lead the planning and execution of new outlet openings.
   Ensure seamless integration of new outlets into existing operations.
   
3. Revenue and Profitability: Develop and implement strategies to increase sales and profitability.
   Monitor financial performance and implement corrective measures as needed.
   

Administrative Duties:

1. Inventory Management: Oversee inventory control and ordering processes.
   Minimize waste and optimize stock levels.
   
2. Reporting: Generate regular reports on key performance indicators and operational metrics.
   Provide insights and recommendations for improvement.
   

Qualifications:

• Proven experience in restaurant operations management, preferably in the hospitality industry.
• Strong leadership and team management skills.
• Excellent understanding of Vietnamese cuisine and culinary trends.
• Ability to work in a fast-paced and dynamic environment.
• Exceptional communication and interpersonal skills.

Benefits:

• Competitive salary and performance-based bonuses.
• Opportunities for career growth within a rapidly expanding restaurant chain.
• Employee discounts and other perks.

Responsibilities:

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

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

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

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

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

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

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

Requirements

l Profound knowledge of different kinds of beverages

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

l Able to work night shift and split shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

As a Reservation Executive, We Rely On You To

• Provide the highest level of service to promote customer satisfaction and retention while optimizing booking opportunities
• Assist to maintain effective booking processes and follow through guest bookings
• Deliver an exceptional customer experience at the point of booking with both telephone and email reservations
• Assist in handling reservation sales and guest requests in a professional and efficient manner

We Are Looking For Someone Who

• Has a passion for customer sales
• Preferably has experience working in reservation and with relevant hospitality background
• Loves interacting with guests
• Has strong interpersonal skills and communication skills
• Enjoys working as part of a team
• Has a can-do attitude
• Is a self-starter
• Enjoys crafting best-fit solutions for guests

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520 EA Registration ID: R1765753

Other Managerial post & entry level positions available (Full-time/Part-time)

1. Chef
2. Cook
3. Service Crew

Job Requirements

• Have at least 2 years of experience in Japanese F&B
• Able to work swiftly and efficiently
• Takes initiative
• Enjoys providing great customer service

Job Description

• Ensure proper execution of opening and closing duties
• Ensure food quality and standards being served to customers
• Oversee floor operations and assist Manager
• Ensure safety, cleanliness, and sanitation standards are adhered by all

Service Supervisor

• Working location: Holland Village
• Salary range: $3,500 - $4,000
• Working days: 6 days

Roles & Responsibilities

Responsibilities

· Performing opening and closing shift efficiently to achieve sales target.

· Checking and receiving stock and operating supplies from supplier

· Controlling labour costs, minimize wastage and variance of products during shift

· Handling customer complaints

· Soliciting customer feedback to understand the needs and wants of customers

· Consistently monitor product and labour costs to remain within budget

· Achieving sales targets and ensuring profitability of the outlet

· Conducting stock count and receiving for food & beverage, packaging and all other stocks

· Ensuring that store operational checklist is being used daily and complete the Daily Inventory Reports

· Ensuring that all store cash, security and safety procedures are being observed

· Enforcing Company house rules and regulations

· Interviewing, hiring and counselling of crew members

· Conducting orientation and training for managers and crew

· Updating of crew personnel particulars and payroll

· Responsible for crew scheduling and controlling of labour cost

· Responsible for the maintenance of equipment, including its proper operation and energy conservation and the maintenance programme of the store to maintain the cleanliness of the store

· Responsible for the ordering of products from supplier

· Responsible for completing the reimbursement of petty cash

· Responsible for cooking and food preparation in a timely manner and according to the established Standard Operating Procedure (SOP)

· Ensure compliance to food safety, highest quality of food and hygiene standards at all times

· Ensuring that the kitchen is up to safety and cleanliness standard

· Cleaning of food preparation areas and kitchen equipment

· Any other ad-hoc duties assigned

Requirements

· Cheerful / pleasant personality with a positive mindset

· Ability to carry out required task in an timely and accurate manner

· A strong team player &able to maintain composure during rush hours.

· Ability to deliver top-quality customer service.

· At least 1 year of experience as a supervisor in the F&B industry

· Able to start work immediately or with short notice period

· Able to perform shift work and work on weekends & PH.

To Apply, please kindly email your updated resume to [email protected]

We regret that only shortlisted candidates will be notified. However, rest assured that all applications will be updated to our resume bank for future opportunities

• 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
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Description : A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.

Responsibilities

• Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.
• Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.
• Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.
• Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency
• Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

· Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).

· Advanced knowledge of culinary, baking and pastry techniques.

· Leadership skills.

· Ability to remain calm and undertake various tasks.

· Excellent time management abilities.

· Up-to-date knowledge of cooking techniques and recipes.

· Familiarity with sanitation regulations.

(Japanese Fair- Food) x 20 staffs needed

23rd Feb-4th March 2024 (Able to work on retail/event hours during this period)

Pay includes an hourly rate of $10 (8hrs shift) and $12 for (10 hours shift).

*Lunch hour Paid

• Working location : Orchard
• Working Hours :
  • 10:00 AM to 6:00 PM (Break: 1:30 PM to 2:30 PM) - 8-hour shift
  • 1:30 PM to 9:30 PM (Break: 3:00 PM to 4:00 PM) - 8-hour shift
  • 10:00 AM to 8:00 PM (Break: 1:30 PM to 2:15 PM / 4:00 PM to 4:45 PM) - 10-hour shift
  • 11:30 AM to 9:30 PM (Break: 2:30 PM to 3:15 PM / 5:00 PM to 5:45 PM) - 10-hour shift
• 45 mins break given
• Job Description: Sales & food service under the organizing company. Candidates with a Food Handler's Certificate /cash register experience are highly welcome

We're looking for Fulltime Kitchen Crew

The Paulaner Brauhaus Singapore family is growing and looking for new members with all backgrounds and experience to join our diverse family.

We are the Asian flagship store of the Paulaner brewery and offer a wide range of premium quality beers and typical dishes from Bavaria in an authentic environment.

What can we offer you?

Exciting international environment

Opportunities for individual development

Competitive salary, bonus

Training & great career opportunities

Meals, Uniform, Transport provided

25% staff discount

You are:

Experienced with highest level of professionalism
Able to work under pressure
Passionate of your work to offer the best possible service
English speaking with minimum Secondary School Education

Singaporean/PR/LTVP+ (no quota)

Your responsibilities:
Provide effective production of high quality products

Come over to our booth to pass us your CV or you could

forward to [email protected].

We will contact relevant candidates only, thanks for your understanding.

Prost,

Paulaner Bräuhaus Singapore

about the company

Our client is in the building materials industry, mainly specializing in providing lifestyle solutions for the residential and commercial project markets. They’re now looking for BD Managers/Executives to join their dynamic and motivated team.

about the job

• Support new businesses development activities from lead generation to implementation to achieving targets
• Work closely with and promote our products to customers
• Implement and execute sales and marketing strategies to promote the business and products provided
• Prepare reports, studies, analysis, presentations
• Prepare sales documents and quotations when required
• Any ad-hoc duties assigned

job requirement

• Diploma/Degree in any discipline
• Minimum 2 years of B2B/B2C sales experience in building materials (i.e. furniture, sanitary ware etc.)
• Candidates with good network in the hospitality/retail industry would be highly desirable
• Training provided for those with limited experience

If you are interested in the position, kindly apply directly or send your CVs to yiling.tan@randstad.com.sg.

We regret that only shortlisted candidates will be contacted.

EA: 94C3609 / Reg: R21103172

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；·

Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Service Crew

Working Days: 6 days week at 54hrs/week

Office Location: Millenia walk/ Tampines West

Salary: Basic $1,900 (Up to $2,450 after OT)

Responsibilities:

• Customer service and answering of phone calls

• Picking and packing of cakes

• Cashiering (able to handle different forms of payment modes)

• Replenishment and cleanliness of the store

• Any ad hoc duties as per assigned

Requirements:

• Preferably with some F&B experience

• Must be able to work up to 11pm (closing shift)

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Main Responsibility

• To ensure delivery of SLA's with customers in a fast growing sector, including managing/ implementing operations for existing and new customers in accordance with the SF warehouse standards.
• Reviews monthly warehouse operation performance, provide solution to drive for operational excellence
• Negotiate with Suppliers/ Vendors / Contractors for the Contractual rates and services & products
• Build a strong win-win customer relationship so as to ensure customer retention and development solution to growth existing business
• Frequently review, align and keep Direct Manager updated information on operational issues and performances indices such as customer profile, Space Management, Resources management , Operating procedures, etc
• Manage the planning process to ensure all daily operation activities are executed and meet according to the customer & country service levels
• Conduct weekly debriefs / monthly reviews, staff & team meetings to ensure operational performance and issued are resolved
• Actively promote the exchange and adoption of Best Practices within the country to leverage collective learning and to improve consistency and productivity
• Continually review and improve business processes to improve productivity and add value to SF Express services
• Manage the effective implementation and use of the appropriate technology in all sections of the service chain, to enhance service and improve productivity
• Manage resource and costs (budget) appropriately, and hold accountability
• Develop a high-performance service culture within the functional team. Plan, organise and direct an efficient and effective operation team
• Lead or act as a core member on projects or programs supporting commercial/s trategic wins or internal initiatives.

Requirements

• Diploma or bachelor’s degree in Logistics / Supply Chain Management or Business related disciplines preferred.
• Min 5 years of experience in warehousing
• Min 3 year managing an operational functional team
• Detail oriented , Organized with strong business sense.
• Good interpersonal and communication skills
• Good command in written and spoken English and Chinese , proficient in Mandarin.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: Up to $ 2800

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends
  
  

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Chin See Min Reg No. : R22107450

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

Job responsibilities include, but are not limited to:

*Reporting to Executive Chef and or his assigned personnel

*Manage daily operations of the pastry and bakery sections of the restaurant and also for outside catering.

*Creating pastries, baked goods, and confections by following a set recipes that are set by the Head of Pastry/Executive chef and his assigned personnel for restaurant and outside catering.

*Follow proper handling and right temperature baking for all food products.

*Supervise and coordinate pastries and desserts preparation and presentation.

*Monitoring the stock of baking ingredients, ordering new supplies when needed and within budget.

*Operate with care and maintain all department equipment and report malfunctions.

*Maintain cleanliness and sanitation in all work areas.

*Maintain a lean and orderly cooking station, adhere to health and safety standards of hygiene and cleanliness. At all times to bear in mind for “Risk Management Plan and abide by the Food Safety Management System for recording of all monitoring forms “.

Requirements

· Meticulous, keen attention to detail and creativity.

· 1 or more years’ experience working within the food industry

· Capable of working in a fast-paced, production environment.

· Positive attitude and Good communication skills

· Solutions-oriented, results driven and problem-solver

Job Description

1. To provide general management support throughout the hotel at all times monitoring guest satisfaction, security, employee activity and handling all guest complaints.

2. To conduct hotel and rooms inspection on a daily basis and bring up any outstanding matters to the attention of the Department Heads concerned and follow up whenever necessary.

3. Meeting with Front Office Manager daily in order to follow up on any outstanding matters and updating of daily happenings.

4. To perform check-in and check-out for the guests.

5. To attend Rooms inspection with Housekeeping and Engineering teams to ensure top quality accommodation is provided for out esteem guests.

6. To conduct Front Office daily briefing. Be aware of all happenings in the hotel including management decisions, new directives, new rates, etc.

7. To handle issues or guest complaints promptly and efficiently to meet guests' needs as well as the interest of the Hotel. Provide assistance to guest's special requests if possible and record in the DM's Log Entry.

8. To log all activities and happenings in the Hotel including all irregularities and report to Front Office Manager any unusual occurrences such as accidents, theft, etc. Follow up on ongoing dissatisfaction as reported in DM's Log Entry.

9. To handle emergency cases according to the established Standard Operating Procedures, e.g. fire safety, security and medical care, etc when required.

10. To maintain proper recording, handover and takeover of DM float, Per Diem, Foreign Currency deposit and outstanding Lost & Found item (if any).

11. To ensure the night closing procedure is carried out and reports are completed.

12. To make daily rounds of the Hotel premises which include the public and staff areas regularly to increase visibility to guests and employees.

13. To perform duties which may be assigned from time to time.

Requirements

1. Good knowledge of the operations of various sections in the Front Office.

2. Minimum GCE 'O' Level / Certificate in Accomodation Management.

3. Minimum 3 years experience.

4. A self starter, sociable, dynamic, pleasant and is able to motivate and supervise staff.

Key responsibilities include, but are not limited to:

1. Assisting the restaurant manager (RM) working towards the restaurant’s annual operating budget for the profitability of the restaurant.
2. Coordinate daily front of the house operations; daily briefing and overseeing kitchen members.
3. Respond efficiently and accurately to customers complaints and updating RM of such matter
4. Always ensure and maintain consistency of product quality presentation as set by Head Chef/RM/management.
5. Training and supervising service staff members to lead & motivate team to achieve sales target by upselling of beverage/food items and maintaining customer satisfaction.
6. To constantly brief all service staff members on promotions, updating/displaying of marketing collateral on time and be accountable for the profit and loss of the restaurant.
7. Assisting RM for accountability for planning strategies to ensure that business plan is delivered
8. Ensure cash handlers adhere to cash handling & banking procedures
9. Optimize labour productivity by translating forecast sales, transaction counts and average check into day-to-day scheduling (lead staff in the opening and closing of the outlet).
10. Manage monthly FOH inventory, weekly ordering and receiving (FSMS-monitoring forms are duly filled daily)
11. Ensure to comply with good hygiene and personal grooming standard, food safety, cleanliness and food presentation standard. At all times to be cautious, bear in mind and put in use for Risk Management Plan and FSMS (Food Safety Management System).
12. Must have good knowledge of the restaurant menus and their recipes. Always deliver the company brand promise and provide exceptional customer service.
13. To be aware of what competitors are doing and reports to the RM.
14. All other ad-hoc duties as assigned that are relevant for the profitability of the restaurant.

Requirements

· Meticulous, keen attention to detail and creativity.

· 2 or more years’ experience working within the food industry- is a must.

· Capable of working in a fast-paced environment.

· Positive attitude and Good communication skills

· Solutions-oriented, results driven and problem-solver