Total 433 F&B / Tourism / Hospitality job vacancies in george town

Looking for a proactive & experienced B2B field sales executive for our sales team. You will actively take ownership of our new wellness product, support business growth, & foster relationships with our clients.

What is needed from you:

• Comfortable doing outdoor sales & communicating with customers via face-to-face presentations.
• 3 years working experience in Pharmaceutical / wellness / healthcare / medical industry sales business environment.
• Self-motivated + result-oriented, with a passion for driving sales & achieving success.
• Comfortable with multi-tasking independently in a deadline-driven environment.

What will make you standout:

• Prior experience working in the healthcare setting or Passion for the health and wellness industry.
• 5 years or more Sales experience.
• Car ownership

Your new job:

• Meet prospects & clients face to face at their offices.
• Deliver sales targets for the Singapore market.
• Design business proposals for prospective individual/corporate partners.
• Develop & maintain consistent rapport with consumers/partners across all levels to understand business objectives & growth plans.
• Using data & statistics to develop a customer proposal for our products & campaigns.
• Manage a pipeline of activities across various direct marketing channels.
• Collaborate with online team to strategize & execute robust campaigns with a focus on customer leads selection & penetration, product sequencing, value propositions,
• Perform post-campaign analysis to evaluate KPIs & improvements to lift campaign results.

Roles & Responsibilities

• Salary $2500-3000
• Working location: Pandan Loop
• Working day: Monday to Friday
• Working hours: 9am to 6pm

Job Responsibilities:

• Manage the company’s inventory and shipping system
• Provide support for periodic stock checks and stock takes
• Oversee & ensure inventory accuracy in the system
• Review inventory documentation, records and reconciliation of inventory discrepancies if any
• Liaise with warehouse personnel on inventory matters
• Ensure timely updating of shipment files
• Any ad hoc duties as assigned

Job Requirements:

• No experience required, OJT will be provided

Job Description

• Prepare ingredients and materials needed for testing and trials.
• Record data related to recipes, cooking times, temperatures, and ingredient combinations.
• Collaborate with the R&D Chef during cooking, baking, or other food preparation processes to test new concepts.
• Ensure samples meet specific requirements such as taste, texture, and appearance as per customer specifications.
• Maintain accurate documentation of all trial outcomes, product formulations, ingredient lists, and adjustments
• Ensure products and processes align with food safety standards
• Work closely with quality assurance, production, and procurement teams to ensure the product development process aligns with production capabilities and quality standards.
• Support R&D Chef in aligning new products with manufacturing requirements for large-scale production.
• Participate in taste tests to assess flavour, texture, appearance, and overall quality of products.
• Assist in organizing the R&D kitchen, ensuring it is properly stocked with necessary ingredients and equipment.
• Support the R&D Chef in managing time-sensitive tasks and ensuring that product development timelines are met.

Requirements

• Diploma or Degree in Culinary Arts, Food Science, Food Technology, or a related field.
• At least 1 year of experience in a kitchen or food production environment
• Basic food science knowledge: Ability to understand product formulation, ingredient functionality, and shelf-life considerations.
• Proficiency in Microsoft Office (Word, Excel) and ability to maintain proper documentation for trials, formulations, and product specifications.
• Willingness to work in a fast-paced, dynamic environment

ABOUT GLAZE

GLAZE began as a passion-driven home bakery and has grown into an established brand that blends the warmth of family recipes with the touch of artisanal elegance.

Nestled within the collaborative and welcoming space at IncuBaker, GLAZE is more than just a place to bake - it’s a space where connections, creativity, and community come together. This spirit shines through in our Farm-to-Cake masterclasses, where participants join us to craft our top 10 rated “JARDIN” Strawberry Shortcake with freshly harvested strawberries from a local organic farm.

At GLAZE, we believe in taking a thoughtful approach to baking, embracing tradition while also welcoming fresh ideas. We use only real, natural ingredients - nothing artificial, no shortcuts.

Our menu includes a variety of treats with a local twist, like our signature Gula Melaka and Matcha White Chocolate Scones, Passionfruit Shortcake, and Chai Latte Bliss Balls. We also offer gluten-free pastries to meet the needs of those with dietary restrictions.

Sustainability is at the heart of what we do. We primarily bake to order, keeping things fresh while reducing waste. We’re proud to work with local producers and support social causes close to our hearts.

JOB OVERVIEW

We are looking for a dedicated individual to join our GLAZE family. The ideal candidate for this role has basic knowledge and experience in baking and willing to put the time and effort to learn and meet the demands of the shop.

RESPONSIBILITIES

• Assist in creating and preparing all pastry items as required by the business
• Assit in planing, implementing and managing daily operations
• Assist in monitoring supplies and ingredients necessary for daily operations
• Prepare, clean and organize ingredients for use in the kitchen
• Ensure the kitchen is clean and sanitized at all times
• Ensure compliance with food hygiene and Health and Safety standards

QUALIFICATIONS AND REQUIREMENTS

• Basic knowledge and experience in baking is preferred
• Excellent organizational and time management skills
• Great attention to detail and creativity
• Great interpersonal and leadership skills
• Must possess a positive and friendly attitude and work well with colleagues and customers

Salary: $12/hour (part-time)

Operating Hours and Days: 8am – 1pm/Monday – Saturday (minimum 2-3 days a week)

Schedule: flexible

Job Description & Requirements

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry sous chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Research and Develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Represent our brand during public events and exhibitions when needed.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

12 days Annual Leave

Staff discounts in ATIPICO

5 working days with 2 off days

OT pay

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 Description:

• Conduct market research to identify new business opportunities within the flour industry.
• Address and resolve customer complaints by providing expert advice and troubleshooting to ensure satisfactory end-product quality.
• Offer technical support to both existing and potential customers, including demonstrations and recipe recommendations for flour-based products.
• Collaborate closely with the sales team to address customer concerns, strengthen relationships, and expand the customer base to meet sales targets.
• Collect and analyze competitor flour samples in coordination with the QA lab to drive continuous product improvements.
• Prepare and submit timely reports on market intelligence and relevant activities.
• Conduct routine visits and follow-ups as part of after-sales service and customer engagement efforts.
• Undertake studies and tasks as assigned by management to support business objectives.
• Develop in-depth technical knowledge of complementary food products, such as vegetable oils & fats, chocolate, dairy, seeds & nuts, and other baking ingredients.
• Provide technical support for complementary food products as needed.

Education & Qualifications:

• Bachelor’s Degree in Food Technology, Food Science, or a related field.

Relevant Experience:

• A minimum of 3 to 5 years of experience in technical support or technical sales, within the food industry.

Technical Skills & Professional Knowledge:

• Proficiency in Microsoft Office Suite.

Competencies:

• Strong problem-solving abilities.
• Excellent communication and interpersonal skills.
• Specialized technical knowledge in a specific food ingredient category or application.
• Keen awareness of market trends and competitor activities, particularly regarding quality deviations.

1. Undertake menu planning.

2. Oversee and participate in the preparation and cooking and serving of main meals, snacks, etc. in accordance with specified menus.

3. Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

4. Check quantity and quality of stock received and notify suppliers of deficiencies.

5. Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

6. Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

7. Co-operate fully with the statutory inspections and implement recommendation as appropriate.

8. Supervise other the Kitchen Staff Team on shift and undertake performance appraisal.

9. To undertake such other duties as may be assigned from time to time.

Job Responsibilities

• Preparation and cooking of varieties of Asian dishes / Western cuisine
• Good Knowledge on different cooking methods, raw materials and culinary nutrition.
• Exercise good cost and inventory management practices and controls
• Uphold the company’s hygiene and safety operating standards at all times
• Any other ad-hoc duties as assigned

Job Requirements

• 2 - 3 years of relevant culinary experiences
• Self-driven and team player
• Able to work well under pressure
• Able to multitask, prioritize, and manage time efficiently

Work Arrangements

• Day shifts only
• 5 day work week (Weekends off)
• Meals, Uniforms, Safety shoes & Uniform laundry provided!
• 2 mins walk from One North MRT Station

Job Responsibilities

• Provide administrative support in performing data entry of sales orders into system.
• Manage incoming phone calls and identity customers' needs to achieve satisfaction.
• Provide accurate, valid and complete information by using the right methods/tools.
• Build sustainable relationships and trust with customer accounts.
• Manage and address any customer complaints or an issue that with product or service by providing appropriate solutions and alternatives.
• Work closely with business development team, in ensuring that the sales orders are placed, and products are delivered to customers on time.
• Coordinate closely with warehouse for delivery arrangements.
• Ensure that movement of goods from HQ are sufficient and accurate.
• Generate reports for management.
• Perform any other duties assigned from time to time.

Job Requirements

• Proven customer support experiences are preferred.
• Demonstrates ability to learn quickly and adapt to a rapidly changing environment.
• Customer orientation and ability to handle different situation.
• Excellent communication and presentation skills.
• Ability to multi-task, prioritize and manage time effectively.
• Working Days: Monday to Friday, 8.30am to 6.00pm
• Location: Alexandra Technopark

Pietrasanta group: Passionate Italian concepts

Established in 2007, our group is a homegrown company with different concepts of Italian dining. Our goal is to give our customer a home/warm feeling whenever they dine at our outlets. We operate an Italian restaurant, 3 Pizzeria, 1 Gelato shop and 1 central kitche.

Our Team Culture

We’re passionate to develop our people to create the next generation of managers and chefs by training and promoting from within.

We want to create a space where everyone feels welcome. People can come together to enjoy great food, gelato, wine and company. We care about our customers and welcome them as we do into our home.

Culinary Team Members

Our kitchens are the heart of our restaurants, we have a positive, supportive environment to develop your skills. Being part of our groupo, there is an opportunity for promotion and growth across the company. We are on the lookout for a range of Kitchen roles:

Junior Sous chef

-Salary Range; commensurate based on experience:
From $3,000 to $3,500 per month

-Working Time: 5 x Split Shift (10am to 3pm - 5pm to 10pm)

This time schedule can be amended on change based on needs.

-Off Days: 2 x Week

Job Responsibilities:
• Responsible for food preparation and cook dishes according to restaurant’s standards of quality and recipes
• Ensure food handling and hygiene regulations are in accordance with SFA standards.
• Able to perform hot kitchen food preparations
• Keeping the kitchen and equipment clean and in good working conditions
• Working closely with the head chef.
• Preparation/delegating of mise en place
• Maintain proper stock for smooth running of daily restaurant operations
• Ensure proper handling and storage of all food items
• Ensure quality control and food presentation, ensuring all portion controls are strictly adhered to following the head chef's practices

Job Requirements:
• Minimum 1 years of experience in similar role
• Excellent communication, interpersonal, leadership and organisational skills
• Able to cope in a fast-paced environment
• Enjoys being challenged, committed to serving food of the highest quality.
• Have good initiative, a self-starter and a team player.

Team Benefits

· Career growth and promotion opportunities

· Monthly bonus with target reached

· Free staff meals and drinks

· Discount across all our brands

· Team member referral bonus

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

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

Responsibilities:

• Develop channel-specific marketing strategies aligned with overall business objectives.
• Collaborate with sales team to understand the needs and preferences of different distribution partners.
• Develop business plans tailored to specific channels, focus categories and target audiences.
• Create marketing collateral and sales support materials such as brochures, presentations, and product training materials.
• Lead SNOP (Sales and Operations Planning) process from sales angle by working with the team on business demand.
• Plan and execute promotional campaigns to drive sales through key channel partners.
• Coordinate with channel partners to leverage their marketing channels and resources for campaign execution.
• Conduct market research to identify trends, opportunities, and competitive threats within the food service industry.
• Analyze sales data and customer feedback to gain insights into channel performance and effectiveness of business plans.
• Lead an inside sales team to service tail end customers which are lower potential.
• Any other relevant and ad-hoc tasks assigned by line manager.

Prerequisites

• Minimum 5 years of experience in channel development, sales, or marketing roles, with a proven track record of developing and executing successful channel strategies, experience in the food service industry is highly preferred.
• Degree in Marketing, Business Administration, or a related field. An MBA or equivalent advanced degree is a plus.
• In-depth knowledge of market trends, opportunities, and competitive landscape within the food service industry.
• Strong analytical skills with the ability to interpret market data and trends.
• Excellent communication and interpersonal skills.
• Creative thinker with the ability to develop innovative marketing campaigns.
• Proficiency in Microsoft Office suite, data analysis and good knowledge of Excel and financial software (e.g., PowerBI, SAP).
• Ability to work independently and collaboratively in a fast-paced environment.

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.

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.

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

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

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