• Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day
• Working Location: Islandwide
• Salary: $2800-$3000

Job Scope

• stir fry rice and noodle dishes

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 (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Stir Fry Cook

Working Days & Hours: 5 Day | 10:30am to 10pm | 9am to 8:30pm | 1.5 hours break
Working Location: Islandwide
Salary Range: $2800-$3000

Job Responsibilities:

• Stir fry rice and noodle dishes.
• Maintaining good practice of hygiene.
• Maintaining standard operating procedures.

Job Requirement:

• Relevant Experience

Tan Jia Jun | REG No: R23112681

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

KYO KOHEE is looking for individuals who have the love of sharing daily conversation, experience, and connecting with people. We are seeking a positive individual, a leader with good teamwork and sociable attitude. If this sounds like you, we want you to be part of our team.

Applicants for the Chef position should be passionate about food and cooking, genuinely enjoy the whole process of procuring, preparing, cooking and serving food, and someone who exhibits pride in their work and to always work towards those standards of excellence.

Essential job functions include but are not limited to the following:

• Responsible for day-to-day running of kitchen and back of the house operations
• Prepare and execute with finesse all menu items during service
• Consistently monitor food quality and quantity
• Ensure daily cross checking of all the kitchen checklists to ensure SOP is being followed
• Ensure compliance with SFA regulations
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Maintain high standard of personal hygiene of kitchen team, inspect uniform, grooming, and coordinate proper equipment sanitation
• Identify issues or problems and report and discuss with Head Chef for solutions
• Ensure that there is always sufficient supply of all food items.
• Ensure inventory system is properly recorded, updated and stock take of inventory is properly accounted and prices updated in the system
• Evaluate food products to assure that quality standards are consistently attained
• Planning and organizing daily operational needs.
• Maintain good relationship with team member and front of house staff
• Other adhoc duties as assigned by supervisor-in-charge.

Benefits

• Up to 17 Days Annual Leave
• Up to $1,000 Flexi benefits (gym, travel, dental, etc)
• Medical benefits
• Annual performance bonus
• Long-term rewards & incentives
• Career progression path
• Overseas training opportunities (Japan, Australia, Indonesia, etc)

Requirements

• Minimum culinary certificate or equivalent and above with minimum 1 years of relevant experience
• Able to multitask and work efficiently under pressure
• Excellent knowledge of BOH systems, ordering and inventory
• Understand health and safety, and basic food hygiene practices
• Attention to detail is essential
• Team player with a good learning attitude
• Good communications and leadership skills
• Resolve issues in a fair and positive manner
• Patient with good listening skills
• Be punctual and well disciplined
• Able to communicate with a diverse group of people in spoken English

Please submit a detailed resume with photo including:

• Personal details and contact information
• All relevant and past work experience with references
• Last drawn salary and expected salary
• Date of availability

Position: Kitchen Assistant (Jap Fusion Cuisine)

• Basic Salary: $2100 + Incentive + Allowances + OT (Gross can up to $3400 or above)
• Working hours: 8 - 9hrs each day (split shift); 5/6 days work week; up to 44 hrs each week.
• Working Location: Marina One (Downtown / Raffles Place MRT)

Job Requirements

• Willing to work shifts, weekends and public holidays.
• Relevant experience in Japanese Cuisine is a plus.

Job Descriptions:

• Manage Food Preparation and Production
• Maintain high quality standard of all food product and dishes
• Assist Head Chef on daily operational needs and duties such as inventory, ordering and receiving for the kitchen supplies throughout the day
• Maintain basic cleanliness and hygiene standard

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Stir Fry Chef

Working Days & Hours: 5 Day | 10:30am to 10pm | 9am to 8:30pm | 1.5 hours break
Working Location: Islandwide
Salary Range: $2800-$3000

Job Responsibilities:

• Stir fry rice and noodle dishes.
• Maintaining good practice of hygiene.
• Maintaining standard operating procedures.

Job Requirement:

• Relevant Experience

Tan Jia Jun | REG No: R23112681

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

Assistant Marketing Manager (F&B/ Retail Industry)

• Working Day: Mon to Fri (Hybrid arrangement)
• Working Hours: 9am - 6pm
• Location: Somerset

Job Purpose:

• To achieve business and brand objectives through effective planning and execution of marketing strategies and management.
• To support restaurant openings and local restaurant marketing to achieve restaurant business performance.
• To establish strong internal & external relations to effect marketing strategies

Job Responsibilities:

Strategic Planning:

• Support the Marketing Director in developing marketing strategies and plans to achieve brand and business objectives through brand communications, menu offerings, pricing, promotions, campaigns, marketing tactics, and customer loyalty programs.

Campaign Planning & Execution:

• Drive campaign implementation by working closely with internal teams, external vendors, agencies, and partners.
• Ensure communications, marketing updates, and project tracking are delivered in a timely manner.
• Manage campaign budgets and expenses.

Local Restaurant Marketing:

• Drive partnership and collaboration programs to increase footfall to restaurants.
• Build relationships with Mall Management to maximize partnership and branding opportunities.
• Develop necessary tools and materials to support local restaurant marketing executions.
• Educate and train restaurant managers on brand understanding and local restaurant marketing implementations.
• Identify opportunities to boost sales and revenue through effective marketing initiatives and promotional activities.

Event and Partnership:

• Identify potential partnership opportunities to build brands and drive footfall.
• Evaluate the effectiveness and return on investment of event participations and third party collaborations.

Social Media:

• Liaise with agency and support the content development process (photos, videos, and writing) to drive community engagement.
• Support and monitor the execution of marketing campaigns on various digital platforms to achieve campaign objectives.
• Monitor digital marketing and social media performance and trends to identify gaps and opportunities.

Menu & Pricing Strategies Development:

• Support the pricing and new product development process.
• Collaborate with key stakeholders to roll out new product innovations.
• Assist in menu and price change initiatives.

Brand Touch Points:

• Ensure brand touch point implementations in restaurants meet brand standards.
• Evaluate store brand touch points on a quarterly basis and ensure they are up to standard.
• Provide feedback to all key stakeholders if any improvements or action plans are required.

Monitoring & Reporting:

• Monitor restaurant sales and menu mix trends and prepare regular reports and analysis.
• Monitor campaign results and effectiveness and prepare post-campaign reports.

Competitor Tracking & Analysis:

• Keep track of competitor activities and trends, and compile reports as needed.

Job Requirement:

• Degree in Marketing / Advertising / Business or any other relevant.
• 3-4 years of Brand & Marketing Experience
• At least 2 years experience in F&B or retail marketing as an Assistant Manager

Interested personnel kindly contact WhatsApp :+65 9299 4753 (Marcus)

OR

Email to : [email protected]

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

[email protected]

Supervising and training employees

Implementing processes to reduce costs

Analyzing and reporting on performance

When you build your own operations supervisor job description, make sure to tailor these duties to the role, based on your company’s requirements.

Oversee efficiency of operational processes

Participate in strategic planning and goal-setting for various business functions, including IT and customer support

Analyze business requirements and customer needs

Research methods to improve operations and reduce costs

Monitor and report on department performance

Provide administrative support (e.g. updating inventory)

Ensure compliance with company policies and regulation

• Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day
• Working Location: Islandwide
• Salary: $2800-$3000

Job Scope
-stir fry rice and noodle dishes

**Kitchen assistant willing to learn can apply**

Tong Wei Chin (Reg No.: R24123803)

The Supreme HR Advisory Pte Ltd (EA No: 14C7279)

Working Day: Mon to Fri (Hybrid arrangement)

Working Hours: 9am - 6pm

Location: Somerset

Salary: $5000 - $6000

Job Requirement:

• Degree in Marketing / Advertising / Business or any other relevant.
• 3 - 4 years of Brand & Marketing Experience
• At least 2 years experience in F&B or retail marketing as an Assistant Manager

Job Purpose:

• To achieve business and brand objectives through effective planning and execution of marketing strategies and management.
• To support restaurant openings and local restaurant marketing to achieve restaurant business performance.
• To establish strong internal & external relations to effect marketing strategies

Job Responsibilities:

Strategic Planning:

• Support the Marketing Director in developing marketing strategies and plans to achieve brand and business objectives through brand communications, menu offerings, pricing, promotions, campaigns, marketing tactics, and customer loyalty programs.

Campaign Planning & Execution:

• Drive campaign implementation by working closely with internal teams, external vendors, agencies, and partners.
• Ensure communications, marketing updates, and project tracking are delivered in a timely manner.
• Manage campaign budgets and expenses.

Local Restaurant Marketing:

• Drive partnership and collaboration programs to increase footfall to restaurants.
• Build relationships with Mall Management to maximize partnership and branding opportunities.
• Develop necessary tools and materials to support local restaurant marketing executions.
• Educate and train restaurant managers on brand understanding and local restaurant marketing implementations.
• Identify opportunities to boost sales and revenue through effective marketing initiatives and promotional activities.

Event and Partnership:

• Identify potential partnership opportunities to build brands and drive footfall.
• Evaluate the effectiveness and return on investment of event participations and third party collaborations.

Social Media:

• Liaise with agency and support the content development process (photos, videos, and writing) to drive community engagement.
• Support and monitor the execution of marketing campaigns on various digital platforms to achieve campaign objectives.
• Monitor digital marketing and social media performance and trends to identify gaps and opportunities.

Menu & Pricing Strategies Development:

• Support the pricing and new product development process.
• Collaborate with key stakeholders to roll out new product innovations.
• Assist in menu and price change initiatives.

Brand Touch Points:

• Ensure brand touch point implementations in restaurants meet brand standards.
• Evaluate store brand touch points on a quarterly basis and ensure they are up to standard.
• Provide feedback to all key stakeholders if any improvements or action plans are required.

Monitoring & Reporting:

• Monitor restaurant sales and menu mix trends and prepare regular reports and analysis.
• Monitor campaign results and effectiveness and prepare post-campaign reports.

Competitor Tracking & Analysis:

• Keep track of competitor activities and trends, and compile reports as needed.

Chin See Min Reg No. : R22107450

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

JOB DESCRIPTION

• Helps to manage the Security Department in concurrence with the Assistant Security Manager.
• Trains all security personnel in their areas of responsibilities.
• Supervises all activities of security staff to ensure compliance with and proper application of department regulations and resort policy.
• Promotes a safety attitude amongst the associates.
• Ensures safety of persons in the resort and property assets.
• Reports irregularity in associate or guest behavior.
• Handles loss, damages and accidents.
• Handles documents and follows up with necessary persons any incidents occurring in the resort premises.
• Investigates theft as reported by guest or associate.
• Documents all action in the department, including emergencies, loss, theft or accident.
• To be the key contributor in covering the role of the company emergency response team.
• Carpark management.
• Performs other duties as assigned by the Assistant Security Manager.

JOB REQUIREMENTS

• Acknowledges and screens daily work schedule in concurrence with the Assistant Security Manager.
• Conducts daily briefing and de-briefing in the absence of the regular trainer.
• Proposes an effective duty to ensure sufficiency of manpower in accordance with volume of business.
• Establishes two-way communication with related departments.
• Communicates effectively with guests, subordinates, immediate supervisors and other section heads.
• Manages time effectively by meeting deadlines on time.
• Identifies and solves problems in a professional manner.
• First Aid and CPR+AED certified.
• WSQ Respond to Fire and Hazmat Emergency certified
• 12 hour shift / Work 4 days / Rest 3 days

BENEFITS

• Company Transport Pick-up/Drop-off Provided
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
• Employee Room Rate Globally, Learning & Development Opportunities, Staff Recognition Award

Job Descriptions

• Knows and uses the service guidelines by the brand guideline.
• Prompt, and courteous greeting of customers
• Take orders and deliver food to customers on the table in an accurate and timely manner
• Ensure all guests receive positive and professional service to the highest standards to exceed the
• customer's expectations and obtain the feedback of the customer
• Follow sequence of service standards as per brand guidelines
• Have a complete and thorough knowledge of all menu items in order to be able to describe and make suggestive selling to customers
• Ensure food quality and consistency is delivered at all times
• Manage the set up and close down of tables within section
• Divide restaurant into sections for each shift and ensure fair allocations
• Ensure full closing procedures are carried out consistently and thoroughly
• Ensure tables are turned around and ready with minimal delay
• Maintain cleanliness and hygiene standards
• Ensure the cleanliness and refilling of condiment sets and napkin containers
• Coordinating with cashier to handle accurately order invoices and tips
• Keeps all work stations and equipment as clean as possible at all times
• Attend all regular departmental briefings and contribute to an open communication within the assigned team
• Performs other duties pertinent to this job as assigned

Job Requirements

• Minimum 3 years of experience in similar positions in a high-volume, fine dining restaurant
• Good in English
• Good communications and interpersonal skills
• Customer oriented with a positive attitude and smiling face
• Cooperative and self-giving team player
• Ability and willingness to perform under stress
• Positive and high energy level

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working hours

• 12:00- 3:00 PM and 6:00 PM- 1:00 AM (transport provided at night)
• Working Days: 5 days/week

QA Manager

• Monday - Friday 9am to 6pm, 9am to 1pm on Sat (Alternate)
• Office Location: Boon Lay
• Basic: $5000 to $5500 depending on the experience

Job Requirements

Minimum 5 years’ experience working in the Food industry and possess good knowledge of manufacturing processes.

Proven track record in leading the set-up and implementation of ISO22K or higher standards in the food manufacturing industry will be an added advantage.

Possess knowledge of international standards i.e. FSSC22K, GFSI

Min. Degree/Diploma in Food related discipline, Food Science or Food Technology

Job scope

Support functional departments in terms of processes of food quality and safety during daily operations.

Plan, organize, and coordinate to ensure the smooth operation of the QA Department daily.

Understand the business direction of the company and work closely with respective coaches to make necessary adjustments on job scopes and responsibilities to synchronize with the strategic plans of GM.

Prepare monthly reports i.e. Complaint Log, HACCP Objectives Summary, Demerit Point System Records, GMP audit, etc. for submission to the Management

Collect and analysis data/trend analysis report on non-conformity and improvement initiatives.

Plan lab testing by the sensitivity level of FG to manage and control department expenses and to keep within budget.

Participate and support quality system implementation (audit activities by government sectors, certification bodies, and customers)

Work closely with all functional departments on improvement initiatives i.e. standards, processes, and procedures in writing

Assign with short-term projects/initiatives/training programs and responsible for ensuring completion of work before the datelines.

Report all non-conformity matters regarding food quality or safety to the coach.

Other project as assigned

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

• Perform checks on food products, storage, and processing facilities to ensure quality guideline in the vicinity.
• Conduct daily inspections and implement of the factory's food safety, quality, sanitation, and hygiene in accordance with ISO & HACCP requirement.
• Collaborate with the export coordinator to determine the operational needs for export shipments of the food products

Requirements:

• Diploma in Food Technology or equivalent
• At least 2 years of QA/QC experience in food manufacturing sector.
• Familiar with ISO standards for Quality and Food Safety

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

Job Responsibilities

- Plan, organize, implement, and monitor regional service (product) and project promotion activities to ensure the achievement of promotional objectives.

- Provide guidance and supervision for regional service (product) and project promotion efforts to ensure the effectiveness of the promotions.

- Regularly submit comprehensive summary reports on service (product) and project promotion activities, analysing the effectiveness of the promotions.

- Conduct thorough market research to identify trends, opportunities, and customer needs in the logistics sector.

- Analyse market data, competitor activities, and customer feedback to develop actionable insights and strategies.

- Enhance the company’s brand presence through effective marketing materials, digital campaigns, and event management such as market promotion gifts, coupons, and resources.

- Address client inquiries, resolve issues, and provide exceptional service to enhance client experiences.

- Work closely with sales teams, operations, and other departments to ensure alignment of marketing efforts with business objectives.

Job Requirements

- 1 to 2 years in a related field of work with relevant working experience

- Bachelor’s degree in Marketing, Business Administration, Logistics, or a related field.

- Good understanding of basic market promotion and abilities to apply them

- Basic ability to analyze target customer groups and plan promotions; clear logical thinking, strong analytical skills, and proficiency in Microsoft Office software.

- Results-driven with a proactive approach to problem-solving.

- Ability to work independently as well as part of a team.

Job Descriptions

• Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
• Completes assigned prep work and beautification duties in an efficient time frame
• Moves prepared food out of the prep area continuously
• Works together in a team-oriented environment to produce foods in a timely and orderly manner
• Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
• Keeps all work stations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas
• Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Collaborates with Sous Chef to create new ideas for their sections
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned

Job Requirements

• Minimum 4 years of kitchen experience, at least 1 year as Demi Chef De Partie
• Robatayaki experience would be preferred
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working hours

• 12:00- 3:00 PM and 6:00 PM- 1:00 AM (transport provided at night)
• Working Days: 5 days/week

Assistant Marketing Manager

Working Day: Mon to Fri (Hybrid arrangement)

Working Hours: 9am - 6pm

Location: Somerset

Salary: $5000 - $6000

Job Requirement:

• Degree in Marketing / Advertising / Business or any other relevant.
• 3 - 4 years of Brand & Marketing Experience
• At least 2 years experience in F&B or retail marketing as an Assistant Manager

Job Purpose:

• To achieve business and brand objectives through effective planning and execution of marketing strategies and management.
• To support restaurant openings and local restaurant marketing to achieve restaurant business performance.
• To establish strong internal & external relations to effect marketing strategies

Job Responsibilities:

Strategic Planning:

• Support the Marketing Director in developing marketing strategies and plans to achieve brand and business objectives through brand communications, menu offerings, pricing, promotions, campaigns, marketing tactics, and customer loyalty programs.

Campaign Planning & Execution:

• Drive campaign implementation by working closely with internal teams, external vendors, agencies, and partners.
• Ensure communications, marketing updates, and project tracking are delivered in a timely manner.
• Manage campaign budgets and expenses.

Local Restaurant Marketing:

• Drive partnership and collaboration programs to increase footfall to restaurants.
• Build relationships with Mall Management to maximize partnership and branding opportunities.
• Develop necessary tools and materials to support local restaurant marketing executions.
• Educate and train restaurant managers on brand understanding and local restaurant marketing implementations.
• Identify opportunities to boost sales and revenue through effective marketing initiatives and promotional activities.

Event and Partnership:

• Identify potential partnership opportunities to build brands and drive footfall.
• Evaluate the effectiveness and return on investment of event participations and third party collaborations.

Social Media:

• Liaise with agency and support the content development process (photos, videos, and writing) to drive community engagement.
• Support and monitor the execution of marketing campaigns on various digital platforms to achieve campaign objectives.
• Monitor digital marketing and social media performance and trends to identify gaps and opportunities.

Menu & Pricing Strategies Development:

• Support the pricing and new product development process.
• Collaborate with key stakeholders to roll out new product innovations.
• Assist in menu and price change initiatives.

Brand Touch Points:

• Ensure brand touch point implementations in restaurants meet brand standards.
• Evaluate store brand touch points on a quarterly basis and ensure they are up to standard.
• Provide feedback to all key stakeholders if any improvements or action plans are required.

Monitoring & Reporting:

• Monitor restaurant sales and menu mix trends and prepare regular reports and analysis.
• Monitor campaign results and effectiveness and prepare post-campaign reports.

Competitor Tracking & Analysis:

• Keep track of competitor activities and trends, and compile reports as needed.

Interested personnel kindly contact WhatsApp: +65 9299 4753 (Marcus)

OR

Email to : [email protected]

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

• Responsible for all catering and group sales in the hotel, from booking events to their execution
• Assist Director of Event to prepare departmental budget and forecasts, operating within set parameters, ensure effective cost control
• To establish and maintain rapport with clients, prior to, throughout and post-conference, exceeding their expectations and encouraging repeat business.
• Conduct site inspections and sales activities as required.
• To work closely with the Director of Event to prepare monthly forecasts
• To develop the annual business and marketing plan for the department
• Achieves Banquet and Catering budgeted set out in the yearly business plan for the hotel.
• Performs other duties as assigned by the Director of Event

Job Descriptions

• Coordinates with Chefs to ensure correct quantities for bulk food preparation.
• Cleaning, peeling, cutting of all food items according to the company’s standards and assuring efficient food service
• Follows recipes and cooking procedures precisely
• Ensures good quality and freshness of food items
• Ensures accurate storage of food by using label and day-dots
• Responsible for the proper cleaning and sanitary matters of working area and/or as delegated by the Head Chef
• Handles all working material and equipment correctly and keeps it well cleaned
• Reports all necessary repairs to his Superior
• Follows all statutory hygiene and safety requirements
• Performs other duties pertinent to this job as assigned.

Job Requirements

• Minimum 2-3 years of kitchen experience, previous experience in a fine dining restaurant
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working hours

• 12:00- 3:00 PM and 6:00 PM- 1:00 AM (transport provided at night)
• Working Days: 5 days/week

Assistant Marketing Manager (F&B/ Retail Industry)

• Working Day: Mon to Fri (Hybrid arrangement)
• Working Hours: 9am - 6pm
• Location: Somerset

Job Purpose:

• To achieve business and brand objectives through effective planning and execution of marketing strategies and management.
• To support restaurant openings and local restaurant marketing to achieve restaurant business performance.
• To establish strong internal & external relations to effect marketing strategies

Job Responsibilities:

Strategic Planning:

• Support the Marketing Director in developing marketing strategies and plans to achieve brand and business objectives through brand communications, menu offerings, pricing, promotions, campaigns, marketing tactics, and customer loyalty programs.

Campaign Planning & Execution:

• Drive campaign implementation by working closely with internal teams, external vendors, agencies, and partners.
• Ensure communications, marketing updates, and project tracking are delivered in a timely manner.
• Manage campaign budgets and expenses.

Local Restaurant Marketing:

• Drive partnership and collaboration programs to increase footfall to restaurants.
• Build relationships with Mall Management to maximize partnership and branding opportunities.
• Develop necessary tools and materials to support local restaurant marketing executions.
• Educate and train restaurant managers on brand understanding and local restaurant marketing implementations.
• Identify opportunities to boost sales and revenue through effective marketing initiatives and promotional activities.

Event and Partnership:

• Identify potential partnership opportunities to build brands and drive footfall.
• Evaluate the effectiveness and return on investment of event participations and third party collaborations.

Social Media:

• Liaise with agency and support the content development process (photos, videos, and writing) to drive community engagement.
• Support and monitor the execution of marketing campaigns on various digital platforms to achieve campaign objectives.
• Monitor digital marketing and social media performance and trends to identify gaps and opportunities.

Menu & Pricing Strategies Development:

• Support the pricing and new product development process.
• Collaborate with key stakeholders to roll out new product innovations.
• Assist in menu and price change initiatives.

Brand Touch Points:

• Ensure brand touch point implementations in restaurants meet brand standards.
• Evaluate store brand touch points on a quarterly basis and ensure they are up to standard.
• Provide feedback to all key stakeholders if any improvements or action plans are required.

Monitoring & Reporting:

• Monitor restaurant sales and menu mix trends and prepare regular reports and analysis.
• Monitor campaign results and effectiveness and prepare post-campaign reports.

Competitor Tracking & Analysis:

• Keep track of competitor activities and trends, and compile reports as needed.

Job Requirement:

• Degree in Marketing / Advertising / Business or any other relevant.
• 3-4 years of Brand & Marketing Experience
• At least 2 years experience in F&B or retail marketing as an Assistant Manager

Interested applicants may choose to apply / Contact me your updated resume for our consultant to find you a suitable oppurtunities

Contact Number : +65 90839650

LIM JUN SHENG Reg No: R22104301

The Supreme HR Advisory Pte Ltd EA No: 14c7279

Job Descriptions

• Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
• Completes assigned prep work and beautification duties in an efficient time frame
• Moves prepared food out of the prep area continuously
• Works together in a team-oriented environment to produce foods in a timely and orderly manner
• Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
• Keeps all work stations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas
• Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Collaborates with Sous Chef to create new ideas for their sections
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned

Job Requirements

• Minimum 4 years of kitchen experience, at least 1 year as Demi Chef De Partie
• Japanese cuisine experience would be preferred
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working hours

• 12:00- 3:00 PM and 6:00 PM- 1:00 AM (transport provided at night)
• Working Days: 5 days/week

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

QA Assistant

• 5Days (9am to 6pm) + Alt Half Saturday (9am to 1pm)
• Near Boon Lay
• Basic Salary: $2500 to $3000

Requirement

• Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma / Degree, Food & Beverage Services Management, Food Technology/Nutrition/Dietetics or equivalent.
• At least 1 year(s) of working experience in the related field is required
• Relevant experience in Food & Beverage industry is an advantage.

Production and Supply Chain Support

• Conduct routine and daily checks on food safety, hygiene, quality, process and general guidelines of Halal requirements in production, supply chain and logistics
• Prepare and maintain food safety, hygiene, quality and process
• Perform daily periodic site walk of whole facility
• Conduct retention samples checks
• Coordinate with microbiological laboratory for sample collection and lab reports.
• Follow-up with Procurement on investigation and corrective actions on raw material complaint / customer feedback.

Regulatory Support

• Assist in internal audit.
• Support external customer and regulatory audits i.e. FSSC 22000, 3rd party supplier assessment.

Import and Export Management

• Prepare and liaise with warehouse team on export procedures e.g. placement of temperature data logger device.

Vendor Management

• Perform basic troubleshoot and liaise with external vendors for routine servicing and issue follow up e.g. pest control, cleaning chemicals, weighing scale, metal detector, microbiological laboratory.

Customer Management

• Provide support to customers’ request e.g. questionnaire, product specification, shelf-life lab test reports.
• Assist in investigation and follow up with investigation report.

Training

• Preparation of training materials e.g. attendance sheet, assessment.
• Coordination with HODs on training schedule.
• Conduct training

Ad-hoc Duties

• Any other duties assigned by QA manager.

Interested personnel kindly contact WhatsApp: https://wa.me/6582281721 (Marcus)

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

• Position: Senior Pastry Chef
• Working locations: Pandan Loop
• Working Hours: 6 days, 44 hours excluding break time
• Salary: $3,000 - $4,000

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

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.
• Willing to work on rotating shifts, weekends and public holidays.

Job Responsibilities:

• Following delivery / pick up instructions from Head of logistics or Warehouse Manager
• Loading and unloading goods when necessary
• Deliver a wide variety of items to different addresses and through different routes
• Ensure timely deliveries of products to destinations
• Adhere to safety compliance and regulations
• Quality and quantity check of the goods collecting or delivering
• Any other duties as assigned by the superiors

Job Qualifications:

• Proven experience in delivery and independent
• Valid professional driver’s license for a class 3/4
• Willing to work at Wines Industry
• Excellent organizational and time management skills
• Good driving record with no traffic violations
• Familiar with Singapore route
• Availability to work at the weekends.

Please come Walk-in-Interview address at 138 Joo Seng Road, #04-01, S 368361