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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

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

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

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

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

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

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

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

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

Dabba Street is bringing a refreshed, greener perspective to Indian and Mediterranean favourites. Join us today, and be part of a fast-paced, innovative kitchen that values teamwork, creativity, and excellence!

We’re seeking a skilled Junior Line Cook who would lead shifts at the outlet. Ideally, you’ve had some working experience with an Indian or Mediterranean cuisine, but this is not a must.

As a shift lead, you will problem-solve daily, communicate effectively, work fast, and be consistently accurate.

In this role, you’re well positioned to lead, and on track to progress to higher roles. Your duties and responsibilities include:

• Prepare and execute food items to our specified recipes and standards

• Maintain a clean and organised work area, adhering to all food safety and hygiene regulations

• Complete daily checklists to facilitate correct and prompt opening, shift change and closing of outlets

• Operate kitchen equipment including oven, stove, fryer, griddle, toaster, rice cookers and food processor

• Manage inventory, ensuring proper stock levels and minimising waste

• Correct rotation and labelling of food and ingredients

• Efficient and effective management of line food levels to maintain ongoing service delivery

• Maintain a clean and proper use of uniform

• Track, reconcile and report all received orders

Our line cooks, or Dabbamakers are central to our food operations - there will be opportunities to live your passion, rise up to challenges, and grow professionally.

We strive to provide a friendly, inclusive and respectful culture that allows you to thrive in your own way.

On top of a competitive salary package, other benefits include:

• Annual performance bonus up to 2 months' salary

• Guaranteed yearly salary increment

• Monthly performance incentives

• Structured and rapid career progression for high performers

• Multiple performance recognition awards including star performers, service ambassadors’ awards

• Sponsorship opportunities for professional upskilling

• Medical and dental benefits

• Daily staff meals

Looking for Head Chef

Responsibilities:
1. Supervision of all ingredients and food qualities.

2. Assist operations and team in food preparation.

3. Involved in creation of new dishes inline with company's standards and culture.

4. Ensure food handling and hygiene regulations are in accordance with NEA standards.

5. Keeping kitchen and equipment clean and in good working conditions.

6. Inventory management.

Skills:

1. Assist in creating new dishes/items inline with company's standard and culture.

2. Equipped with good knowledge regarding food handling and preparation methods.

3. Providing assistance to develop better kitchen environment and work processes.

4. Assist in inventory management.

5. Ensure freshness and quality dishes.

6. Make sure food operations are set up in a way that it runs smoothly and efficiently at all times.

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

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

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

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

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

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

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food orders

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

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

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

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

Job Info:

• Working Days: 5 days/week
• Working Hours: Rotational shifts
• Location: Sentosa/Central

Job Description:

• Direct, monitor and supervise the day-to-day activities of all sections within the Front Office and other services rendered by other operational departments of the Hotel
• Supervise sections in Front Office, such as reception, cashier, telephone, reservation and baggage services. Monitor the junior staff’s conduct and job performance and to ensure that all staff project a positive corporate image to guests.
• Perform duties pertaining to security such as directing guests reporting incidents, thefts, or any offences to the Security department for assistance and handle matters concerning guest’s undesirable conduct in rooms / public areas or undesirable persons loitering around in co-ordination with the security department
• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue
• Ensure that guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy. Assist in checking in / out of guests.
• Maintain cash float amount in accordance with expected occupancy. Authorise rate and room changes, paid outs, cash advances, acceptance of cheques according to procedures and credit policies.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

Job Description:

• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position.
• Progressively master the skills to run restaurant operations.
• Maintaining safety and food quality standards.
• Keeping customers happy and handling complaints.
• Coordinating daily front- and back-of-house restaurant operations.
• Provide support as needed in various department.
• Perform ad-hoc duties as assigned by operation managers.

Requirement:

• No experiences is welcomed to apply, on-job-training is provided
• Highly motivated and willing to learn
• Able to work on weekends and PH
• Customer - oriented, excellent interpersonal and communication skills

Job Description:

• Oversee the service of all food & beverages.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position.
• Progressively master the skills to run restaurant operations.
• Maintaining safety and food quality standards.
• Lead and motivate staff in achieving sales targets and customer satisfaction.
• To ensure excellent customer satisfaction and enhance customer experience.
• Coordinating daily front- and back-of-house restaurant operations.
• Provide support as needed in various department.
• Perform ad-hoc duties as assigned by operation managers.

Requirement:

• No experiences is welcomed to apply, on-job-training is provided
• Highly motivated and willing to learn
• Able to work on weekends and PH
• Customer - oriented, excellent interpersonal and communication skills

Join Our Team at Hoshino Coffee!

Are you passionate about delivering exceptional customer service in a warm and inviting atmosphere? Do you thrive in a fast-paced environment where every day brings new opportunities to connect with people? If so, we want you to join our team at Hoshino Coffee as a Part-Time Service Crew Member!

About Us:

At Hoshino Coffee, we pride ourselves on offering an authentic Japanese cafe experience to our customers. From our freshly brewed premium coffees to our delectable desserts and savory dishes, we are committed to providing a memorable dining experience that keeps our customers coming back for more.

Responsibilities:

• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Adhere to all the standards of food presentation, production, and portioning controls.
• It includes ensuring all food items are in perfect sanitary conditions, applying “First in First out!” kitchen best practice.
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
• Any ad-hoc as assigned

Requirements:

• Prior experience in F&B Industry
• A valid Basic Food and Hygiene Certificate
• Able to work day/night, public holidays and weekend shifts
• A positive attitude and strong communication skills
• Ability to multitask and work effectively in a fast-paced environment
• Willingness to learn and adapt to new tasks and procedures

Benefits:

• Opportunities for advancement and career growth
• Training provided to enhance your skills and knowledge
• 75% Discounts on food and beverages for team members
• A supportive and inclusive work environment
• Yearly bonus (subjected to meeting certain requirements)

CONTRACT JOBS!

Operations Support Officer-Kitchen

SINGAPOREANS/ PRs ONLY

(Salary – $1900-2000 monthly)

LOCATIONS

Sengkang East

CONTRACTUAL PERIOD

Firm Period: 2 January 2025 to 31 December 2025
Optional Period: 1 January 2026 to 31 Dec 2026.

JOB DESCRIPTION

The Services required are set out as follows:

• Assist in the cleaning of classrooms, special rooms, office and common rooms
• Help to provide operations, logistics and other admin support for school’s activities and events, when required
• Handle daily housekeeping of the kitchen (clean, maintain and ensure a safe and hygienic kitchen environment)
• Prepare ingredients/equipment for daily Food and Nutrition lessons and assist the teachers during lessons
• Stock check of groceries & sundries in the kitchen, collate invoices/ receipts for food order on a weekly basis
• Assist in any other duties assigned

WORKING HOURS

• Mondays to Thursday : 07:00am to 4.30pm inclusive of 1 hour lunch break
• Friday: 07:00am to 4.00pm inclusive of 1 hour lunch break
• Service not required on Saturdays, Sundays and gazetted public holidays

JOB REQUIREMENTS

• Good team player and able to speak fluent English
• Experience in cleaning and food preparation
• Completed Basic Food Hygiene Course.

Interested applicants, please email detailed to-

SERVICE CONNECTIONS HR CONSULTANCY PTE LTD

[email protected]

OR

[email protected]

For more details, please call at 6333 0052

Mondays to Fridays
9.00am - 5.00pm

111 North Bridge Road #07-30 Peninsula Plaza Singapore 179098
www.serviceconnections.com.sg

License no: 09C4937 / R1102931

Assistant Marketing Manager (F&B/ Retail Industry)

• Working Day: Mon to Fri (Hybrid arrangement)
• Working Hours: 9am - 6pm
• Location: Somerset
• Salary: $5,000 - $6,000

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]

Job Description

• Industry/ Organization Type: F&B / Pastries
• Position Title: Marketing Manager
• Working Location: Islandwide
• Working Hours: 5 days, Mon – Fri (8:30 am – 5:30 pm)
• Salary Package: Salary up to $6,000 + AWS + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Oversee branding, marketing, and sales operations, including market research, promotions, and brand management.
• Participate in product planning and brand and service development, proposing innovative products, brands, and services that align with customer needs and competitive advantages.
• Work closely with suppliers, business associates, and management to develop and implement advertising and promotion initiatives.
• Analyze brand performance through research, providing insights and recommendations.
• Manage advertising expenditures within planned budgets.
• Create innovative campaigns for sales and brand enhancement.
• Identify opportunities to optimize revenue and market share.
• Plan sales methods and promotions to target customers.
• Conduct market research to inform strategies and initiatives.
• Develop advertising concepts across various media channels.
• Lead web and digital marketing strategies for user engagement.
• Manage overall digital marketing, including SEO and SEM.
• Generate compelling content for websites and social media.

APPLY NOW!!!

• Bachelor's degree in Marketing, Business, or a related field.
• Proven experience in marketing roles, with a strong background in brand strategy, market research, and promotional campaign execution.
• Exceptional project management and multitasking skills, with a keen attention to details.
• Excellent communication and interpersonal skills.
• Proficiency in digital marketing techniques, including SEO, SEM, and social media platforms.
• Flexible to travel within Singapore.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #65647 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Chef – Cold Kitchen
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Basic + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65926 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Descriptions

• Report to and support the Sous Chef / Senior Chef de Parties in their duties in running the kitchen
• Ensure that all food items are prepared and served with outstanding quality and presentation, adhering to the recipe, process and presentation standards provided by the Company at all times
• Ensure kitchen operates in a timely manner that meets the Company's quality standards
• Ensure kitchen practices good control on food portions, minimizing food wastage and spoilage
• Prepare all menu items in the designated food preparation section provided to you by the Company
• Ensure that the kitchen and equipment are always clean, organized and sanitized and the kitchen teams meet all stipulated regulations including sanitary and food safety guidelines
• Take charge of kitchen opening, closing and other side duties
• Keep the workstation and kitchen equipment clean, organized and sanitized

Job Requirements

• Min 3 years experience in hot and cold side kitchens
• Experience in Japanese or Western cuisine preferred

Benefits

• $300 yearly allowance for medical and wellness (after probation)
• 13mth Bonus issued in 0.5mth (Jul) + 0.5mth (Jan)

Working hours

• 5 days work week/44 hours

Responsibilities:

• Assist in supervising, coaching, and guiding junior team members in their daily tasks.
• Regularly monitor the consistency and quality of food standards.
• Participate in the preparation of mise-en-place and food production.
• Handle daily tasks such as recording food wastage, ordering and receiving stock, etc.
• Conduct monthly inventory checks.
• Propose and discuss ergonomic improvements in kitchen operations with the Kitchen Improvement Coordinator (KIC) to enhance workflow efficiency.
• Support the maintenance of personal grooming and hygiene standards within the team.
• Aid in upholding overall kitchen cleanliness and equipment hygiene.
• Perform any other relevant duties and responsibilities as assigned by superiors or senior management.

Requirements:

• Friendly and customer service oriented

• Possess excellent communication, leadership and interpersonal skills

• hands-on individual willing to lead by example

• Passionate to serve and have a strong passion for F&B industry

• A good problem solver

• Proficient with Microsoft Office, POS System, and reservation platforms

• Must be able to work on weekends and public holidays

Qualified or interested candidates, please submit your updated resume in MS format by using the Apply Now Button or email to [email protected]

Candidates are also encouraged to contact our office where our approachable Consultants will address any inquiries and advice you with relation to this job advertisement. Our dedicated HR Consultants will get in touch with shortlisted candidates for a confidential discussion!

R24121196 | EA License 16C7883

applicant has to be Creative in the Kitchen and a team player.Applicant has to lead the whole team for the upringing of the sales and quality. Sourcing of the suppliers and comparing at least 3 quotes for final approval. menu planning , portion Control, creative seasonal menu is the essence. work with the directors to achieve the right sales .

Applicant has to know North indian cuisine and also Tandoor operations

Responsibilities:

• Supervises all sales activities of Sales Managers, Assistant Sales Managers, and Sales Executives to ensure they achieve the goals of the Hotel marketing plan.
• Secures new and repeat business for the hotel by monitoring interactions with airlines, travel agencies, commercial enterprises, private clubs, and professional associations in local, domestic, and international markets. Maintains contact with planners, corporate accounts, incentive buyers, airlines, and wholesalers through personal sales calls, telephone contacts, and written communications.
• Evaluates current and potential markets/trends, coordinating all activities to maintain and increase revenue through added business volume and higher rates.
• Generates and promotes leads for other departments within the Hotel.
• Reports to both the Director of Sales and Assistant Director of Sales on new potential market areas that need coverage.
• Ensures that all sales staff are fully aware of competitors' activities at all times.
• Assists in organizing familiarization and site inspection trips to the Hotel for clients.
• Helps implement effective sales systems and procedures to ensure efficient execution of all group meetings and functions.
• Responsible for distributing sales-related information to other departments as appropriate. Meets clients during pre and post functions or meetings to ensure effective communication and feedback regarding client needs.
• Attends major promotional events to boost sales for the Hotel.
• Maintains high visibility for the Hotel in major market areas through direct sales solicitation, telephone, fax contact, and written communications.
• Assists in creating the Annual Revenue Plan.
• Assists in developing, implementing, and monitoring action plans to ensure Revenue Plan objectives are achieved.
• Designs and implements special programs to achieve greater productivity by:Increasing average rates
  Increasing occupancy
• Boosting business volume during challenging periods
• Enhancing local food and beverage banqueting sales
• Manages key accounts and oversees the selling and servicing of group business.
• Coordinates the development of all promotional materials.
• Provides direction on and conducts market research.
• Monitors competitors' activities.
• Maintains close collaboration with Regional/Corporate Sales teams and those of other ICHG hotels to ensure the hotel receives appropriate corporate consideration, direction, and support.
• Plans and executes sales trips to major market areas.
• Attends major travel functions to promote sales for the hotel.
• Under the guidance of superiors, directs all sales activities for Sales Managers and Sales Executives to ensure they meet the goals of the Revenue Plan.
• Produces monthly Sales reports and forecasts.
• Meets with guests from major producers/organizers of significant events staying in the hotel to ensure customer satisfaction.
• Establishes and continually updates mailing lists.
• Organizes and attends major sales/PR-related functions within the hotel.
• Works with Superiors and the Human Resource Manager to ensure the departmental performance of staff is productive.
• Duties include:Ensuring training needs analysis of sales staff is conducted and training programs are designed and implemented to meet these needs.
• Conducting probation and formal performance appraisals in line with company guidelines.
• Maintaining up-to-date staff records and approving leave requests, etc.
• Coaching, counseling, and disciplining staff, providing constructive feedback to enhance performance.
• Regularly communicating with staff and maintaining good working relationships.
• Performs any other duties assigned by Management.

Requirements:

• With 4 years of sales experience in the hotel industry field.
• A diploma or degree holder, in hospitality management or business related discipline.
• Positive, dynamic and results-oriented

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below to send in your resume or send to [email protected]

EA License No: 13C6305

Reg. No.: R23117856

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Position: Kitchen crew
Address : Craig Rd, Craig Place, Singapore 089692, will be shifting to Raffles Hotel in Dec 2024.
Working Day : Mon to Sun (2 off days)
Working Time: Split shift (one week 44 hours), work after 12am will have a company transport send directly to home.
Salary: $2800 onwards (depends on experiences)
Industry: Spanish Restaurant

Responsibilities:

• Prepare daily food preparation works and execute the food orders in a timely and sequential order.
• Coordinate and supervise the flow of assignments of Demi Chef and Cooks to ensure efficient and smooth food production and service.
• To control and record food spoilage, minimize wastages, exercise portion control, and menu presentation.
• Assist in function events and coordination with service team on menu set up, and timely replenishment throughout function event

Requirements:

• Minimum 2 years of experience in the culinary, food and beverage, or related professional area.
• Experience in working in a hotel outlet will be an added advantage.