Total 13,345 F&B / Tourism / Hospitality job vacancies in islandwide

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Responsibilities:

The candidate will report to the finance manager and performs the following functions.

Accounts Payable:

· Scan suppliers and vendors’ invoices into Dropbox.

· Record suppliers and vendors invoices into Quickbooks Online and process payments to them on regular basis.

· Verify Statement of accounts from suppliers and resolve discrepancies or issues.

· Record staff and outlets expense claims and reimburse these expenses in the Quickbooks online.

Accounts Receivables:

· Record POS sales into excel format and transferring these sales information into QuickBooks Online.

· Reconcile receipts in bank statement with POS report and transferring these receipts information into Quickbooks Online.

· Record Merchant Discount commission from Credit Cards and transferring these expenses into Quickbooks Online.

· Record and reconcile delivery platform statements such as GrabFood etc.

General:

· Assist in bank reconciliation, financial reporting and audits.

· Collaborate with cross-functional teams to perform the above duties.

The candidate should ideally have the following skills and qualifications.

· Singapore citizen or PR preferred.

· Minimum education – Diploma in accounting from localpolytechnic

· “Hand – On” experience with QuickBooks Online accounting software in their course of work for at least one year

The successful candidate can expect

· Competitive salary

· Hybrid working arrangement.

· Staff discount at selected restaurant outlets for confirmed staff

· A friendly working environment

The ideal candidate should have the following personalities,

· A team player who is reliable to get the job done, meet deadlines, keep their word and provide consistent quality work.

· A pleasant disposition that can work with other colleagues, and receptive to many kinds of ideas.

· A positive minded person that has a “can – do” attitude.

· A meticulous person that pay attention to happenings in business environment.

1. To open store to start a day and/ or close store at end of day.

2. To do food preparation

3. To serve customer and cashiering for both walk-in and delivery customers

4. To do cleaning job such as sweeping floor, moping floor, washing, clear trash bins.

5. To do paperwork for operational requirements

6. To handle delivery refund / customer feedback matters

7. To train new staff

8. To do stock take and to update inventory online

9. To do packing when stocks arrive

10. Monthly store evaluation handling – must achieve 85 marks and above

11. Promotions handling

12. Weekly Sales transmission

13. To trouble shoot variances in weekly reports

14. To maintain food cost

15. To achieve good sales

16. To attend meeting, minute taking

17. To attend online course to uphold high standard of qualification

Key Responsibilities:

• Spearhead initiatives to elevate our brand's stature and foster a strong market reputation, with a keen eye on sustainability and community engagement through educational partnerships.
• Design and execute comprehensive marketing strategies, with a significant emphasis on digital campaigns and event management, aimed at enhancing engagement with schools and educational institutions.
• Forge and nurture collaborative relationships with the Operations team to ensure the seamless execution of food offers and promotional endeavors, aligning with current food trends and market demands.
• Engage in active partnerships with key stakeholders to drive and achieve targeted marketing objectives, ensuring alignment with the company's strategic goals.
• Oversee and judiciously manage campaign budgets, ensuring optimal allocation of resources for maximum impact.
• Work closely with creative teams, including designers and external creative agencies, to develop compelling communication materials and visual assets that resonate with our target audience.
• Maintain a comprehensive E-Marketing Library and manage creative assets efficiently, ensuring readily available resources for all marketing initiatives.

Candidate Profile:

• A Diploma or Bachelor's degree in Business Management, Marketing, Mass Communication, or a related field.
• Approximately 3-5 years of relevant experience in branding and marketing roles, with a strong preference for candidates who have previously devised and executed event-based engagement strategies.
• Demonstrated proficiency in digital marketing, coupled with a track record of successful event management within the food service or related industries.
• Exceptional leadership and team management capabilities, with the potential to mentor and oversee junior team members in the future.
• Highly adaptable, creative, and detail-oriented, with the ability to thrive in a fast-paced environment and manage multiple projects simultaneously.
• Strong interpersonal and cross-functional collaboration skills, with a proactive approach to problem-solving and innovation.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Ivan Lim | EA Personnel No.: R1109856

Job Responsibilities:

• Prepare and cook assigned dishes for serving according to the menu
• Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
• Process all food according to companies and government regulatory control
• Ensure safe operations of all equipment and report any faulty equipment to superior immediately
• Comply with hygiene and safety regulations set by the Company, clients and government
• Perform any other related duties as assigned by immediate superior.

Job Requirements:

• At least 1 year of relevant work experience with or without qualification
• Enjoy cooking and willingness to learn
• Proactive, friendly and pleasant characteristics
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude
• Able to work at a fast pace environment
• Staff meals provided

Job Description:-

• To perform opening and closing duties
• Perform daily operation tasks
• Provide excellent customer service at all time and ability to handle feedbacks
• Managing manpower by conducting recruitment, training and coaching to provide the best customer experience
• Lead and train team members and supervisors to achieve guest satisfaction, operation efficiency and productivity.
• Manage and oversee all incident reports ensuring the proper actions and documentations are followed through promptly
• Prepare and submit restaurant supplies ordering promptly to ensure smooth operation
• Monitor Inventory to ensure that resources are used effectively and minimizing wastage
• Maintain a high standards of personal hygiene and appearance at all time
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas
• Assist in the documentation of sales and operations reports for submission to HQ
• To ensure proper maintenance, cleaning of service equipment and outlet
• Undertake ad hoc duties assigned by the Management

Job Requirements:-

• Candidates must possess strong interpersonal and leadership skill with the ability to foster strong teamwork to expand capabilities
• Able to work independently as well as in a team
• Minimum 3 years of Management experience in the Food & Beverage industry is required for this position
• Guest oriented, service focus and strives to generate loyal patrons and regular customers
• Self-motivated, eye for details and strong organizational skills
• Able to work in a fast paced environment
• Responsible and positive working attitude
• Willing to 6 days a week on rotating shifts including weekends and public holidays
• Possess basic command of English for communication
• Able to start work immediately or with short notice period

Singaporeans are welcome to apply.

Interested applicants please email your resume to [email protected]

5days work week

Mon to Fri

7am till 4:30pm

Off on Sat/Sun and Public Holiday

1. Drinks and meals preparation

2. Serving of customers

3. Cashiering duties

4. House keeping

5. Involve in social media shoot

6. Stock take

7. Any other duties as assigned by superior

Need to be able to converse in English, knowing other languages is bonus

Our Client is in the Online F&B industry in Singapore. Due to their current expansion plan, they are looking for a Software Engineer (Ruby on Rails) to join their team, in hopes of developing the current high performing team. They are located in the East.

Responsibilities

• Maintain high standards and creating scalable processes and support product management efforts.
• Participate in technical interview process of hiring new engineers.
• Responsible for designing and architect existing or new systems and platforms.
• Responsible for high-quality code and provide production-ready assurances through tests or QA
• Responsible and collaborate through code reviews and pair programming
• Coach the team to be proficient in testing and completing the work by documenting all necessary information to the product manager or stakeholder.
• Any ad-hoc duty as assigned.

Requirements

• Min Degree in IT or Computer Science
• Experience in Ruby on Rails framework, React JavaScript / Typescript.
• Proficient in writing tests with RSpec.
• Sounded knowledge of command line and toolchains (e.g. Zsh, Vim, Tmux).

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Recruitpedia Pte. Ltd.

EA License No. 19C9682

EA Reg. No. R23115553 (Lai Hor Yan)

• Manage and oversee daily kitchen operations.
• In charge of cooking and preparing of all the dishes.
• Responsible for food and menu planning, food costing and quality control.
• Upkeep of kitchen cleaniness and hygiene standard.
• Remove any hazards and ensure safety in kitchen; also check for any defects in the kitchen and equipments.
• To perform ad-hoc duties as assigned by Outlet Manager

Job Requirements

• At least 3-5 years of experience in F&B industry.
• Able to work as a team player.
• Able to commit 6 days work week.
• Able to work in a fast paced environment.

Brief description of the Restaurant

“Ma Maison” is a French word which means“ my home” ‒ a place to celebrate special moments with family and loved ones in a cozy home-like ambience. For being 41 years in the business now, Ma Maison has expanded its horizon having 33 branches of its Ma Maison Restaurant in Japan, Singapore, Malaysia and Thailand.

Job Descriptions

• Greetings, Walk in customer, prepare table settings, taking orders.
• Clearing of tables and all stations.
• Maintain Outlets cleanliness and hygiene standards of restaurant.
• Any ad hoc duties as assigned by the outlet manager.

Job Requirements

• 2 years of experience in F&B
• Service Orientated with a passion to serve with a smile
• Positive attitude
• Good Team Player
• Good communication skill and converse well in English

Benefits

• Training & Development opportunities, Good Career progression
• Performance Review Promotion
• Medical & Dental Coverage
• Birthday Leave / Vouchers
• Annual Leave
• Staff Meals Provided
• Friends Referral Incentives
• Daily / Monthly Incentives
• Convenient Location

Working hours

• 5.5 work day week / 52hrs

Job requirement

• Must have a least 2 years of experience in F&B outlet, like food court, coffee shop and restaurant
• Assisting operation manager in daily operation, like roster planning, ordering of stock from supplier
• Able to work long hours, weekend and public holiday

Job Description

• Provide efficient, accurate preparation and sale of products for prompt customer service delivery in accordance to established SOP like taking customer order - clearing tables - require making coffee - perform cashiering at times - does mopping and cleaning of dining areas and dishwashing - any other duties which may be assigned from time to time
• Provide supervisor customer service that is fast, super friendly and customized to the needs of each customer
• Comply with company's policies and procedures relating to all outlet activities
• Perform mise-end place

Brief description of the Restaurant

Located in the buzzing Keong Saik Road dining enclave, Ahāra is chef-owner Vikramjit Roy’s rock ballad to India. Through both food and art, Roy’s first restaurant in Singapore, is a reflection of his roots and culinary journey that has taken him across the seas from India to Japan.

Job Descriptions

As a food truck line cook, your primary responsibility is to prepare and cook delicious meals in a food truck style kitchen set up. Your job requirements will include the following tasks-

• Menu Preparation: Collaborate with the sous chef to execute the menu, reflecting the truck's concept
• Food Preparation: Execute food preparation tasks, such as chopping vegetables, marinating meats, and measuring ingredients, to ensure efficient and organized meal production.
• Cooking: Utilize various cooking techniques, including grilling, frying, sautéing, and frying, to prepare a wide range of dishes on the food truck's menu. Ensure proper cooking times, temperatures, and presentation.
• Food Safety and Hygiene: Adhere to strict food safety standards and maintain a clean and sanitary work environment. Follow health regulations, monitor food temperatures, and store ingredients properly to prevent cross-contamination and foodborne illnesses.
• Guest Service: Interact with guests, take their orders, and provide recommendations or explanations regarding the menu items. Deliver exceptional service and handle any inquiries or concerns professionally and courteously.
• Inventory Management: Keep track of inventory levels, monitor ingredient usage, and communicate with the sous chef or manager to ensure timely restocking. Minimize food waste and assist with inventory ordering as necessary.
• Equipment Maintenance: Clean and maintain kitchen equipment, including grills, fryers, ovens, and utensils. Report any equipment malfunctions or maintenance needs to the appropriate person.
• Teamwork: Collaborate with other food truck staff to ensure smooth operations. Communicate effectively and assist colleagues when needed.
• Adaptability: Demonstrate flexibility and adaptability in a fast-paced and dynamic food truck environment. Be prepared to work in tight spaces and handle high-volume periods efficiently.
• Quality Control: Maintain consistent food quality by following established recipes, portion sizes, and plating guidelines. Monitor the taste, texture, and appearance of dishes to ensure they meet the truck's standards.

Job Requirements

• 1-2 years of working experience in a quick service environment
• Excellent service skills and friendly
• Positive attitude and excellent communication skills
• Well-organised and clean
• Keen for opportunities to learn and grow within the organisation
• Able to commit to shift work
• Location – Resorts World Sentosa

Benefits

• 14 days AL, Medical and Hospitalization

Working hours

• 5 days/ 44hrs Sunday and Monday Closed

A leading player in the food and beverage arena in Singapore and Malaysia. We are on a search for Planning Manager who will oversee and steer supply activities across total chilled and ambient categories to ensure business objectives are met.

Key Responsibilities:

• Serve as the primary contact for sudden supply disruptions, offering administrative assistance across forecasting, purchasing, inventory, and logistics.
• Maintain strong relationships with teams, suppliers, and local partners to ensure high service levels and assist with urgent recoveries as needed.
• Perform forecast sufficiency and reasonability check, sharing insights and recommendations on trends.
• Review and improve demand accuracy to boost supply chain efficiency and customer service levels.

Job scopes:

• Responsible for inventory planning process for categories as assigned.
• Involves inventory replenishment, preparation, processing purchase orders, tracking order status, and promptly updating relevant parties.
• Support new product launches and depletion.
• Prepare claims against suppliers for damaged or short supplied stocks.
• Maintain monthly inventory in line with required safety stock levels.
• To investigate stock discrepancies and work with stakeholders to maintain stock accuracy & integrity.
• Analyze and highlight business risk and opportunity to stakeholders and jointly propose appropriate mitigation plans.
• Review and reduce market returns.
• Minimize business waste.
• Recommend and deliver cost and process improvement opportunities.

Requirements:

• Degree in Business related course.
• Min. 5 years of relevant working experience in manufacturing environment.
• Experience in Foods / FMCG will be added advantage.
• Proficient in SAP

For consideration, kindly submit your CV by clicking “APPLY NOW” or text +65 8306 8603 for confidential discussion.

*Only shortlisted candidates would be notified**

MTC Consulting Pte Ltd | 15C7752

EA. Registration No.: R23116335 | Poh Sook Hooi

***** SINGAPOREANS ONLY *****

>> Part Time (hourly-rated): From $10/h (weekdays), weekends, and PH rates applicable; commensurate based on experience

Duties:

• Preparation of food and beverages / light meals, cleaning and maintenance of kitchen and equipment as well as stock control

Requirements:

• Able to understand and write simple English
• Must be physically fit and able to multi-task
• Able to perform rotating shifts including public holidays, weekends and beyond midnight
• Preferably with a valid food hygiene certificate
• Must be fully vaccinated

Apply now, or walk-in to any Golden Village to express interest!

Responsibilities:

• To undergo training for the skill sets of non-supervisory roles to understand and perform the functions.
• To undergo management trainings and responsibilities so as to be able to lead and manage both operations and management
• Complete all trainings and acquire the knowledge and skills to perform independently.
• Perform duties in the best interest of the Company, ensuring that the corporate Vision, Mission statement and Values are upheld.
• Handle food and beverage preparation and ensure desired quality and standards are achieved
• Provide excellent service experience to all customers
• Handle all customer queries and feedback in a professional and timely manner
• Monitor and ensure the quality of food, customer services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet the company’s standards
• Handle cashiering duties and managing of ordering systems
• Rostering and managing of staff and attendance
• Conduct service training and improvements
• Report to Management regarding sales results and productivity
• Develop marketing strategies to improve sales and profitability
• Ensure that policies and standard operating procedures are strictly adhered to
• Oversee purchasing to stay within budget
• Able to be a backup for all position
• Assist any ad-hoc duties assigned by Supervisors/Managers
• Able to perform additional duties as requested by the Management as and when required

Requirements:

• Team player
• 6 days work week
• Customer-centric
• Interested in F&B industry
• Have a "willingness to learn" attitude
• Able to work independently and under pressure
• Able to perform flexi timing, and work on weekends & public holidays

Benefits:

• Staff Meal
• Uniform provided
• Birthday Voucher
• Employee Discount
• Sales Target Incentive

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

The restaurant is a specialty grill restaurant in Singapore serving healthy balanced meals that are skillfully prepared and grilled in the kitchen.

We offer a premium tasty menu at affordable prices, giving our guests value for money, smokeless dining and delight to all senses.

The primary role of the Commis Cook is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

Key Responsibilities:

• Support the Head, Sous Chef and the team to ensure smooth daily operations.
• Prepare, arrange, and portion all food by using standard recipes and present instructions in accordance with the standards established.
• Full awareness of all menu items, recipes, methods of production and presentation standards
• Check and ensure adequate provision of ingredients, working equipment, inventory, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate refrigerator, and storage containers with proper handling and usage.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Ensure all equipment is being maintained and cleaned regularly.
• Assist in monthly inventory counts and proper recording of food wastage.
• Work closely and cooperate with other staffs to achieve highest possible satisfaction of food items.
• Any other duties may be assigned from time to time.

About You:

• Minimum a certificate in Culinary Skills / GCE 'O' level or equivalent.
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Working Location (1) Tras Street, (2) Ngee Ann City

Here at THE PROVIDORE SINGAPORE we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

OUR BRANDS:

1. THE PROVIDORE SINGAPORE

Western Cuisine

• Downtown Gallery, Mandarin Gallery. Paya Lebar Quarters, Raffles City, Raffles Place, Wisma Atria, and Vivo City

2. RISTORANTE LUKA

Japanese & Western Fusion

• Tanjong Pagar and Cross Street Exchange

3. SUSHI KATORI

Omakase Sushi

• Tanjong Pagar

4. THE WINE DISTRIBUTION COMPANY (TWDC)

• Ayer Rajah

HIRING FOR:

RESTAURANT MANAGER

• THE PROVIDORE SINGAPORE

Western Cuisine

Job Description:

You will be responsible for managing the daily restaurant operations, safeguarding our restaurant's revenue, profitability, and quality goals.

This will be achieved by preserving our positive and productive work environment for the betterment of our employees, as well as by upkeeping the highest standards of customer service quality for our guests.

• Adhere to the standards of service and lead by example, as per requirements and training
• Work closely with the Marketing team to organize marketing activities, such as promotional events
• Guide the team in positively recommending and promoting meal items to our guests, as well as advising them on any on-going promotions
• Be involved and prepare for pre-service meetings
• Evaluate the operations and procedures and suggest improvements
• Create a sound and strong working relationship with staff and develop them to their fullest potential
• Attend and promptly respond to our guests on only queries and / or needs
• Participate in the regular evaluation of operations and procedures, suggesting improvements wherever possible
• Support enforcement of strict hygiene regulations and upkeep of the restaurant's overall cleanliness, hygiene, and safety standards
• Plan and prepare employee rosters, and reports where required
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• Will be good to have at least 5 years related working experience in a similar restaurant or Food & Beverage (F&B) environment

*We have a long and positive track record of developing our Restaurant Supervisors to Assistant Restaurant Managers, Restaurant Managers and Multi-Outlet Managers

*There are also career development options in Bar, Back-of-House (BOH, Bakery, Pastry, Deli, and Retail if the interest and passion is there

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal, and man-management skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!

Guest Experience Executive | Receptionist | Little India

Salary range: $2,000 + OT

Monthly Gross can reach $2500
Working days: 4 days ON & 2 days OFF (including weekends)
10 off days per month
Working Timing: 7:00am/pm -7:00pm/am (12hrs shifts)
Working location: Little India

Job Responsibilities:

• Provide friendly and efficient check-in and check-out service at Hotel Reception
• Carry out completion of the registration process by retrieving and inputting information from a computer system and confirming the guest's hotel reservation information
• Handle and resolve guest complaints and special requests in a professional manner, ensuring prompt actions at all times
• Willing to take on a proactive role in ensuring that all hotel policies and instructions implemented are followed throughout at the Hotel Reception counters and Lobby
• Handle walk-in, email, phone enquiries, and internet hotel room reservations
• Adhering to all front desk cashiering duties, including proper credit and cash handling policies and procedures
• Prepare shift reports for submission to accounts.
• Co-ordinate/liaise with other departments in all areas of operations: housekeeping, room service, maintenance, reservation
• Maintain and improve the hotel’s high standard of service and hospitality by providing relevant information such as customer feedback
• Perform any other duties as required and directed by the Manager or Management.

Job Requirements:

• Preferably with 1-2 years of working experience in a similar capacity
• Experience in a front office and/ or customer-facing & service role
• Willing to work on rotating shifts
• Flexibility to respond to a range of different work situations

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

***** SINGAPOREANS ONLY *****

>> Casual: From $8.50/h (weekdays), weekends, and PH rates applicable; commensurate based on experience

Duties:
- Preparation of food and beverages / light meals, cleaning and maintenance of kitchen and equipment as well as stock control

Requirements:
- Able to understand and write simple English
- Must be physically fit and able to multi-task
- Able to perform rotating shifts including public holidays, weekends and beyond midnight
- Preferably with a valid food hygiene certificate
- Must be fully vaccinated

Apply now, or walk-in to any Golden Village to express interest!

PASSION IS OUR MAIN INGREDIENT!

** Attractive Sign-on Bonus**

Responsibilities:

• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Requirements:

• Certificate in Culinary Skills or its equivalent
• Minimum 1 year working experience in Western cuisine
• Good team player and self-motivated
• 6 days work week and able to work on weekends/public holidays
• Split shift required

Benefits:

• Various allowances**
• Medical + dental benefits
• Birthday vouchers
• Staff discounts across brands

** T&C applies

Overview: -

• Monthly Basic Salary: Up to $3200 (Depending On Experience)
• Woodlands (Beverage industry)
• 5 Days (Monday to Friday), Office Hours

Your Responsibilities: -

• Implementation and updating of the plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems certified by 3rd party certification bodies.
• Supporting operations (quality control/ troubleshooting) and ensure products released meet all necessary requirements
• Liaise with government agencies / certification bodies on new product registration and certification information
• Ensure compliance to CCP, OPRP and Quality Control Points
• Monitoring and maintenance of correction and corrective action rectification from suppliers, in house inspections and daily routine checks.
• Conduct periodical food safety and hygiene inspections and training where evidence of compliance is lacking

You will need: -

• Minimum 2 years of QA/QC experience and product development in F&B manufacturing
• Minimum req; Diploma in Food Technology, Food Science or equivalent

Interested applicants may click "Apply Now" or email to [email protected] to submit your application.

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

We regret to inform that only shortlisted candidates would be notified. We wish you the best of luck!

Recruit Lync Pte. Ltd. | EA Licence Number: 22C1000

Jonathan Chang Sing Erh | EA Personnel Licence: R22110541

Our Client:

Our client is a Japanese firm specializing in Kitchen Equipment. They are currently seeking an experienced Technician to join their team in Singapore.

The Responsibilities:

• Repairing and servicing of chillers, freezers, and all kitchen equipments
• To provide evening support to visit clients after their business hours (e.g. once a week around 10:00 PM, the next day's working hours will be adjusted)
• Manage multiple priorities

The Requirements:

• Possession of Class 3 driving licence is a must
• Proficient in English to communicate effectively with English-speaking clients and colleagues
• Able to work independently and have equivalent working experience and to work with positive attitude and have responsibilities towards work commitment
• Interpersonal communication skills
• Proven experience as a technician or relevant role is advantageous
• To have basic electrical knowledge

RGF Privacy Policy – https://www.singapore.rgf-professional.com/privacy-policy

Disclaimer: The Company complies with the Tripartite Guidelines on Fair Employment Practices (TGFEP), including the prevailing guidelines on recruitment. All qualified applicants will be considered for the position regardless of their age, race, religion, nationality, marital status, or family responsibilities. A more detailed discussion of the TGFEP is available on the Tripartite Alliance for Fair and Progressive Employment Practices (TAFEP) website at https://www.tal.sg/tafep.

JO Reference: 101385

Snapshot of Your Role

The Head Chef is responsible for the culinary quality, service and experience of the operation. Motivates, trains, develops and directs team members to deliver delicious, nutritious food, exceptional service, and accomplish daily goals and projects. This position oversees the daily administrative and operational tasks, including financial management and analysis, sanitation and safety.

The Head Chef will focus on culinary excellence and the cafe experience for the unit’s Food program in order to support operational excellence in several cafes. This position reports into the Executive Chef and will leverage their strong hospitality and operational skills to partner with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations and people approach) to promote standards, client expectations and enhance user (partner) experience.

The great things you will be expected to do:

DAY TO DAY ROLE DUTIES

• Engage with the Site Operational Leadership team regularly, keeping them up to date with any on site changes or strategic action plans
• Work with others to ensure that client and user engagement along with the culinary expectations are understood and exceeded
• Empower, inspire and support the team or colleagues and suppliers to deliver a great service; through training, coaching, development and feedback
• Design, manage and own the overall experience, not just the offerings
• Drive culinary innovation, excellence and quality standards
• Lead culinary initiatives, sector projects amongst the chef teams and ensure deliverables are met
• Set an expectation of hospitality that is friendly and engaging
• Ensure that all products and ingredients that are used are purchased following sector and organization purchasing standards and sustainability commitments
• Collaborate with sector nutrition team to maintain recipe and Mobius database, including scaling to appropriate volumes
• Ensure that all hiring and training standards are met and documented for direct hires
• Partner with Food Safety and Workplace Safety managers to train and develop the safety programs

CUSTOMER & CLIENT SATISFACTION

• Embrace and deliver all aspects of the Client Food Program to an exceptional standard
• Work with others to ensure that client and consumer expectations are understood and exceeded
• Assists Executive Chef in ensuring that all products and ingredients that are used are purchased following purchasing standards and sustainability commitments
• Promote the Food Program to our Client engaging with them through our food choices, displays, space designs while acting as a Compass Advocate at all times
• Be polite, professional and friendly at all times with customers, clients and colleagues

EMPLOYEE DEVELOPMENT & TEAM WORK

• Assist Executive Chef in ensuring employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner
• Work with Executive Chef to ensure all sector and employee guidelines are implemented and adhered to
• Be prepared to assist colleagues in a willing and positive manner including assisting with other duties as required
• Take the opportunity to continuously learn and grow
• Encourage fresh thinking and initiative in the team
• Encourage feedback and suggestions for improvement
• Think of ways to make the work environment fun and team driven

HEALTH & SAFETY

• Promotes a culture of Food and Workplace Safety
• Observe and comply with all company and unit procedures relating to safety and security, reporting any issues to your line manager
• Take responsibility for your own health and safety and that of others who may be affected by what you do or what you fail to do
• Correctly use work equipment, personal protective equipment in accordance with training and instructions provided, reporting any equipment issues to your line manager

Key skills & qualifications

EDUCATION & QUALIFICATION

• Degree from an accredited Culinary Institute preferred
• Bachelor’s degree preferred
• Executive-level culinary management experience required

WORK EXPERIENCE

• A proven track record as an innovative and financially responsible manager
• At least 5 years in Culinary management experience in a multi-unit setting required
• Prior experience managing volume of at least 20M with P&L experience
• Multi-unit restaurant or hotel experience a must
• Experience in R/D, operations, or concept development a plus
• A proven track record of leadership capabilities leading from the front
• Expert knowledge of food and catering trends with a focus on sustainability, innovation, food waste, quality, production, sanitation, food cost controls and presentation
• Proven coaching and mentoring with peers, individuals, and teams
• Passion for food trends, flavors, innovation and recipe development
• Highly developed culinary creativity skills and comfortable with multiple cuisines
• Proven industry contacts and relationships that can be leveraged in networking and recruitment of other culinary team members
• Proven ability to maximize budget, enhance sustainability and creativity across all channels in alignment with business strategy
• Ability to effectively communicate, motivate and interact with all levels within the organization
• Ability to speak and present effectively in a group setting to Associates, Managers and our Partners and represent the Food at Google Brand
• Maintain a positive attitude under pressure and motivate team
• Ability to maintain confidentiality
• Working knowledge of Google suite of products
• Ability to work in a fast paced, changing environment
• Ability to create effective relationships, influence and collaborate internally and externally at all organizational levels
• Demonstrates Compass values and recognition principles

COMPETENCIES

• Leadership capabilities
• Customer service oriented
• Specialist knowledge
• Accountability
• Organizational skills
• Problem solving
• Team management
• Decision making
• Conflict management
• Quality and Compliance
• Stakeholder management
• Project management
• Change management
• Strategic management

ATTRIBUTES

• Possess critical thinking and problem solving skills
• Excellent decision-making and stakeholder management capabilities
• Resourceful, adaptable with an agile mindset to navigate uncertainties
• Conflict resolution skills, diplomatic and with ability to engage stakeholder at all levels
• Detailed and result oriented
• Good communications skills, with client, team and all other stakeholders
• Analytical and strong organizational skills, with excellent verbal and written ability
• Self-motivated, decisive, with the ability to adapt to changes and competing demands
• Proven ability to work creatively, analytically, systematically in a collaborative manner
• Proven ability to work in an ambiguous environment and collaborate across multiple areas in order to achieve a common business objective
• Demonstrate decisiveness in resolving business problems, making decisions and identifying priorities
• Proven abilities in providing on site leadership for project team by building and motivating team members to meet project goals, adhering to their responsibilities and project milestones
• Extensive understanding of project and program management principles, methods and techniques

PHYSICAL AND LANGUAGE REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to:

• Stand, talk or hear, and taste or smell.
• Walk, use hands or fingers, handle or feel; stoop, kneel, crouch, or crawl.
• Specific vision abilities required
• Ability to read, understand and speak English to perform essential functions of the job

Restaurant Manager/Assistant Manager

$3000-$4000

5 days shift work

Location: Novena

Company Benefits:

• Monthly sales incentives

• Medical/dental benefits

• Staff meals & uniform provided

Responsibilities:

• Coordinate the entire restaurant operation, manpower deployment, and schedule planning

• Able to deploy, supervise, direct, and motivate staff

• Handle administrative and paperwork

• Daily sales reporting /Sales settlement

• Manage stock level and monthly stock take

• Procurement and liaising with suppliers.

• Update and maintenance of all operational equipment

• Hosting Guests at their tables

• Making & Confirming Guest Reservations

• Customer Service / Waiting on guest

• Deliver excellent customer service and ensure customer satisfaction

Requirements:

• Min 2 years relevant experience

EA Name: MANPOWER ACCESS PTE LTD

EA License No: 13C6854

EA Personnel Name: Teo Zhi Wee

EA Personnel Registration No: R22103947