Total 14,959 F&B / Tourism / Hospitality job vacancies in islandwide

up to 4200

west

• Be responsible for daily operations of the online QC support of UM Plant.

• Promptly address customer feedback or complaint to prevent recurrence.

• Manage QC lab tech scheduling and plan work force utilization to ensure efficient use of resources

• Track and assist department in achieving KPIs

• Ensure that products are effectively inspected/tested, and that product/process quality data conformed with specifications

• Ensure continuous compliance to Good Manufacturing Procedures

• Monitor and analyze process / product outputs, identify systemic problem / opportunity areas, provide data to the divisional team(s), and work with team members to drive process improvement project towards zero-defect quality performance.

• Resolve process related to quality issues, ensure corrective action plans are initiated and monitored

• Manage efficiency and safety in the laboratory.

• Ensure timely review batch records and release of finished products upon completion of testing and inspection.

• Lead to review effectiveness of corrective & preventive actions (CAPA) system.

Lab Operation

• Supervise QC laboratory operations.

• Coordinate with other departments and conduct investigations as an area expert for appropriate discrepancies.

• Assist in developing departmental strategic staffing plans and justifications for headcount and capital equipment requests.

• Promotes laboratory safety working culture. Review opportunity to achieve zero incident.

Quality Systems

• Perform as SAP Superuser for Quality function.

• Manage QA System sustainability.

• Lead to attain food safety management system certification, ie. ISO22K.

• Lead to plan and organize regular audits to the production and quality operations for compliance as well as to co-ordinate and document corrective action programs

• Lead to review Change Management, Audit management and CAPA Management are effective.

• Miscellaneous Duties (Improvement)

• Manage other Quality related projects as and when required.

• Any other work-related duties as assigned.

Interested candidates, do submit your resume to: [email protected] Telegram me at @jocelynchan

Jocelyn Chan Recruit Express Pte Ltd (Healthcare & Lifescience) Company EA Licence number : 99C4599 Personnel EA License: R1331820 [email protected]

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) •Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

6 days, 8.30am- 8.30pm (4 hours break)

Salary: $2500- $4500

Location: Pandan Crescent

Job scope:

• Preparation and cooking of Cantonese dishes
• Take charge of the kitchen and maintain complete control of the kitchen at all times

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

Assistant Restaurant Manager | F&B Manager | 5Days Work | Multiple Location

5 Days 44hrs/week (Shift Hours)

$3200 to $3800

Location: Bugis / Tanglin Mall / Orchard / Buona Vista / Tampines / Jurong West [ Discuss during interview ]

The Role:

The Assistant Restaurant Manager’s contributes to every aspect of the day-to-day running of the restaurant as well as planning for its future success. You will support the team on shift and behind the scenes, helping them to create fantastic moments and feelings for our customers.

Duties and Responsibilities:

People

• Lead, develop and motivate the restaurant team to deliver the restaurant's experience
• Support the attraction, recruitment and training of employee
• Support the growth and development of employee through training and quality conversations
• Recognize success and ensure everyone is well informed and heard by using the appropriate communication channels
• Develop labour schedules that enable the team to deliver the restaurant’s experience
• Support the development and training of Assistant Managers in the restaurant and the region

Product

• Support the team to deliver amazing food, freshly cooked to order and served hot
• Manage inventory and order stocks to ensure all products are available

Place

• Keep the restaurant beautiful, safe, clean and representative of the restaurant’s brand
• Carry out, monitor and correct procedures in order to be safe, legal and follow the restaurant’s standards

Performance

• Grow sales by running shifts in a way that creates positive customer moments and delivers operational efficiency
• Understand the full P&L of the restaurant, and take responsibility delivering the restaurants financial targets including sales and all controllable costs
• Review and ensure timely, accurate and complete daily / weekly / monthly reporting
• Work on business planning, from strategic planning to daily forecasting
• Develop and support local restaurant marketing
• Implement effective restaurant administration, stock control, security and safety

Requirements:

• Minimum 3 years as assistant manager experiences from a hospitality, retail or leisure background
• Proficient in Microsoft Office applications
• Willing to work on shifts, weekends and public holidays

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

Key Responsibilities:

*SOP Compliance:*

Regularly travel to all outlets within the designated region to ensure staff adherence to Standard Operating Procedures (SOPs) in food preparation, service, and cleanliness.

*Quality Assurance:*

Conduct thorough inspections and evaluations to ensure that all products meet the established quality standards, including taste, appearance, and consistency.

*Coaching:*

Provide coaching and guidance to outlet staff on SOPs, product specifications, and quality expectations. Ensure that staff understand and can effectively execute all processes required to produce high-quality products.

*Feedback and Reporting:*

Collect feedback from customers, outlet managers, and staff regarding product quality and service. Compile detailed reports highlighting areas for improvement and recommend corrective actions as necessary.

*Collaboration:*

Work closely with Operations, outlet managers, and other relevant stakeholders to address quality issues, implement improvements, and maintain consistency across all outlets.

*Documentation:*

Maintain accurate records of quality assessments, inspections, and corrective actions taken. Ensure that all documentation is up-to-date and easily accessible for reference.

Job Requirements:

• Bachelor's degree / Diploma in Food Science, Hospitality Management, or related field preferred.
• Previous experience in quality control or assurance within the food and beverage industry is highly desirable.
• Strong knowledge of food safety regulations and quality standards.
• Excellent communication and interpersonal skills, with the ability to effectively train and educate staff.
• Detail-oriented with strong analytical skills for identifying quality issues and implementing solutions.
• Flexibility to travel to various outlets within Singapore.
• Ability to work independently and collaboratively in a fast-paced environment.
• May required to work weekends and after office hours based on business needs.
• Entry Level candidates are welcome!

What We Offer:

• Competitive salary commensurate with experience.
• Opportunities for professional development and career growth.
• A collaborative and dynamic work environment.
• Outstanding Career Growth & Development Opportunities
• Motivating, Fun and Friendly Environment
• Benefits: Medical, Bonus and Incentives

Claims and Benefits - HR Operations

Job Description
• Account manage and administer staff benefits-related matters (e.g. creation/computation of leave quota, Insurance/Grab enrolment/cancellation, etc.).
• Verify, input and/or maintain data in HR system accurately and timely.
• Generate and provide monthly reports/stats to Payroll for processing of payments and/or recovery.
• Manage the external vendors and review the benefits reports submitted.
• Use technology or data analytics to improve productivity and processes, and support SOPs review.
• Recommend and streamline work processes improvements, including system enhancements, to enhance efficiency and effectiveness.
• Provide prompt and follow through advisory and customer service to the colleagues and forge closer partnership with the stakeholders.
• Lead and participate in ad-hoc projects, where necessary.

Requirements
• Meticulous, responsible, and detail oriented.
• High level of initiative, independent with strong problem-solving skills.
• Preferably to have experience in HR related field.
• Team player and able to work well under pressure and tight deadlines.

Other Details

• Yearly renewable contract role

• Working hours: Monday to Friday, 9am to 6pm

Chef de Partie

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Outram
Salary: $3000 to $ 3500

Job Overview
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:
As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

Position Purpose

• Develop day-to-day operations plan and objectives for assigned area

• Supervise and monitor operation team’s performance and compliance of day-to-day operations

• Manage restaurant profitability by optimizing costs & controls

• Train & develop Assistant Managers, Kitchen & Service StaffsResponsibilities• Restaurant Operations

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection

• Plan and manage staff scheduling and deployment to maximize efficiencies• Plan, organize and execute a training system for all staff & MTs

• Restaurant Management & Planning

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

• Execute marking efforts based on marketing plan developed for each concept• Support recruitment effort for restaurant staffs

• Enforce standards and manage restaurant operating costs and profitability• Business Development

• Build strong partnership with landlord, suppliers and relevant authorities• Quality Assurance & Control

• Monitor restaurant quality, service, cleanliness and value

• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

• Manage quality control activities in line with quality assurance standards and procedures

• Investigate causes and reasons for customer complaints

• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Train and develop assistant managers, service, kitchen and kaiten staff

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of

delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and

kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Visit us at https://littlefarms.com/careers/ for other exciting available roles!

Are you passionate about all natural and organic, great food? We are!

We are Singapore’s favourite neighbourhood grocer, and we source the finest all natural and organic food from farms and artisans from Australia, Europe, United States, Singapore, and many other wonderful locations. Our purpose is to help people live happier and healthier lives and we aspire to be our customers’ first choice for clean, natural, healthy, and delicious food; whether they are buying ingredients in our grocery stores (physical or digital) to prepare an epic feast themselves or simply to enjoy a great meal in one of our café-bistros.

We are a mission driven, fast-growing company. We opened our first store in February 2016 to fill a gap in the market for the type of high quality all-natural food that we would love to feed our own families. With 6 Retail Stores, an E-Commerce platform, 4 Café-Bistros, the Starter Lab Bakery Café, & Bakery Factory, we now have more than 250 team members! We have exciting growth plans, and we are always open for new team members with the same purpose and values we have, to join us on this incredible journey together!

Available Work Locations:

• Valley Point
• Katong Point
• Tanglin Mall
• Serangoon Gardens

Role of Service Crew / Service Attendant / Waiter / Waitress / Captain:

• Warmly welcome and greet our customers to the café / bistro
• Will learn to possess good product knowledge and be well-versed in all our menu items served in the café / bistro
• Confidently present the menu and propose / upsell different food & beverage choices to our customers
• Place orders through the point-of-sale (POS) system and help serve orders to the tables accurately
• Assist in clearing and resetting of tables according to hygiene standards and requirements
• Maintain a high standard of cleanliness for the service station
• Any other ad hoc duties as assigned by the management relating to the service and cleanliness of the café / bistro

*Learning and training opportunities leading to growth and salary increments:

1. Specialist Promotion to Barista --> Senior Barista --> Head Barista, OR
2. Specialist Promotion to Bartender --> Senior Bartender --> Head Bartender, OR
3. Traditional Promotion to Captain --> Supervisor --> Assistant Restaurant Manager --> Restaurant Manager --> F&B Operations Manager

Skills and Abilities:

• Capable of providing excellent customer service with a can-do attitude
• Possess excellent communication and interpersonal skills
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively with fellow team members as part of a team
• Able to work on weekends and public holidays (5-day roster)
• Part-Time positions are available as well ($12 to $15 an hour)

Visit us at https://littlefarms.com/careers/ for other exciting available roles!

Are you passionate about all natural and organic, great food? We are!

We are Singapore’s favourite neighbourhood grocer, and we source the finest all natural and organic food from farms and artisans from Australia, Europe, United States, Singapore, and many other wonderful locations. Our purpose is to help people live happier and healthier lives and we aspire to be our customers’ first choice for clean, natural, healthy, and delicious food; whether they are buying ingredients in our grocery stores (physical or digital) to prepare an epic feast themselves or simply to enjoy a great meal in one of our café-bistros.

We are a mission driven, fast-growing company. We opened our first store in February 2016 to fill a gap in the market for the type of high quality all-natural food that we would love to feed our own families. With 6 Retail Stores, an E-Commerce platform, 3 Café-Bistros, the Starter Lab Bakery Café, & Bakery Factory, we now have more than 300 team members! We have exciting growth plans, and we are always open for new team members with the same purpose and values we have, to join us on this incredible journey together!

Available Work Locations:

• Valley Point
• Katong Point
• Tanglin Mall
• Serangoon Gardens (Opening 3rd Quarter 2022)

Role of Supervisor / Assistant Restaurant Manager:

• Handle the operations and all administrative matters of the bistro
• Plan and work within budget, maximize profits and achieve sales targets
• Communicate closely with team members to ensure highest quality service is achieved and sanitation and safety regulations are strictly adhered to
• Provide professional, friendly and engaging service, ensure that customers are acknowledged and served quickly and efficiently
• Assist customers in regards to the menu items in an informative and helpful way
• Ensure the bistro is well-stocked and prepped for everyday operations
• Maintain proper ordering of stock required for operations and ensure first-in-first out (FIFO) method is utilized
• Develop training program for team members in collaboration with the Director of Food & Beverage
• Any other ad hoc duties as assigned by the management relating to the service and cleanliness of the bistro

*Learning and training opportunities leading to growth and salary increments:

1. Specialist Promotion to Barista --> Senior Barista --> Head Barista, OR
2. Specialist Promotion to Bartender --> Senior Bartender --> Head Bartender, OR
3. Traditional Promotion to Captain --> Supervisor --> Assistant Restaurant Manager --> Restaurant Manager --> F&B Operations Manager

Skills & Abilities:

• Minimum 3 years working experience in fast-paced restaurant service in the same capacity
• Upkeep good Food and Beverage knowledge and Food Hygiene Certificate
• Possess excellent communication and organizational skills
• Highly responsible and reliable
• Perform tasks independently or with minimum supervision
• Ability to work cohesively with fellow team members as part of a team
• Able to work on weekends and public holidays (5-day roster)
• Applicants with more experience may be considered for the role of Restaurant Manager

Job Description & Requirements

Pls send your resume to [email protected] to apply

ATTRACTIVE BENEFITS!

FLEXIBLE WORK SCHEDULE!

Job Description:

• Duties as assigned by Chef
• Daily preparation of ingredients
• Performing station functions in Kitchen
• Handle cleaning of kitchen area
• Maintain good personal hygiene and work place safety standards
• Ensure service and hygiene standards are compliant to restaurant's guidelines

Requirements:

• Experience in F&B industry will be an advantage. Candidates with no experience but are passionate in F&B are welcome as training will be provided
• Possess an Outgoing, Team player and Bubbly personality
• To be able to create a warm and friendly atmosphere with a high level of energy and spirit
• Basic Food and Hygiene / Food Safety Certificate
• Able to start work immediately will be an advantage

ATTRACTIVE BENEFITS!

FLEXIBLE WORK SCHEDULE!

Pls send your resume to [email protected] to apply

PURPOSE OF THE ROLE

The Junior Sous Chef is under the direct supervision of the Sous Chef and assumes the daily operations of the kitchen in the absence of the Sous Chef. As Junior Sous Chef you are responsible for ensuring that all quality standards are met and that all operations of the kitchen are performed to the established standards. The Junior Sous Chef’s role is vital to the proper operation of the kitchen and is key to overall kitchen performance.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Manage the day-to day activities of Commis chef and take responsibility for the management and supervision of Kitchen Team during any Sous Chef or Head Chef absence
• Inspect all incoming products ensuring all quality standard set by the Head Chef are met
• Ensure the efficient and smooth running of the kitchen
• Promote and maintain good working relationships throughout team
• Prepare and distribute duty rotas for the staff, taking into account planned activities and any staff absence. Ensure that rotas are clearly displayed and manage any necessary changes
• Able to perform evaluations during probationary periods
• Coaching role to support the development of all members
• Monitor performance within the department and participate in annual appraisal
• Ensure an effective stock rotation procedure
• Manage and control food costs
• Take action to minimise wastage at all stages of food production through controls, keeping records and making reports as required.
• Ensure that food production is achieved within a budget limit
• Maintain and develop relationship with suppliers
• Inspect all incoming products ensuring all quality standard
• Ensure that details of all orders are recorded according to set procedures, ensuring that the relevant paperwork is received and processed
• Ensure all foods in fridge’s and freezer are stored as per health department regulations
• Assist in the Responsibilities of ordering
• Ensure that high levels of customer service are maintained at all times
• Meet with any guest as required

KEY SKILLS REQUIRED

· Previous experience in the same position

· Attention to detail

· Ability to work in a fast-paced environment

· Strong communication skills

· Strong organisation skills

· Ability to troubleshoot

Company Offers attractive compensation package;

· Monthly Service Charge Share

· Annual Leave, Sick Leave, Child Care Leave, Marriage Leave etc

· Overtime pay

· Provision of meal/ meal allowance

· Staff Discount

· 5 days work week, 44 hours per week

· Uniforms provided

· Health and dental care provided

· Employee retention

JOB DESCRIPTION:

We are looking for individuals who have a positive attitude, great initiative, sense of responsibility and well organized to lead a team to join us in pre-opening a boutique hotel, If you love to challenge yourself to strive in daunting situations and managing relationships, you might have found a great opportunity for you to grow and develop!

REPORTS TO: Hotel Manager

RESPONSIBILITIES:

• Greet guests upon arrival and provide a warm welcome, setting the tone for their stay.
• Assist guests with check-in and check-out procedures, ensuring efficiency and accuracy.
• Address guest inquiries, requests, and concerns promptly and professionally.
• Anticipate guests' needs and go above and beyond to exceed their expectations.
• Coordinate with other hotel departments to ensure seamless guest experiences.
• Maintain a positive attitude and uphold the highest standards of hospitality at all times.

REQUIREMENTS:

• Previous experience in a customer service or hospitality role is preferred.
• Excellent communication and interpersonal skills.
• Strong attention to detail and organizational abilities.
• Ability to multitask and thrive in a fast-paced environment.
• A passion for delivering exceptional service and creating memorable guest experiences.
• Flexibility to work various shifts, including evenings, weekends, and holidays.

WHY JOIN US:

• Be part of a young and fun team dedicated to delivering outstanding hospitality.
• Opportunity for growth and advancement within the company.
• Enjoy a supportive work environment where your contributions are valued and recognized.
• Experience the excitement of working in a boutique hotel setting with unique challenges and rewards.

Job Description & Requirements

Waiter / Waitress (Immediate Hiring)

Monday - Saturday (11:00am - 9:00pm)

SGD 2700 - 3000

Responsibilities:

• Responsible for promoting and ensuring guest satisfaction by maintaining a clean and hygienic work environment.
• Serving food to customers and providing friendly F&B service to guests.
• Responding promptly to customer inquiries.
• Ensuring the outlet is kept clean and tidy at all times.
• Managing outlet inventory levels.
• Performing any other duties assigned by the Manager and/or Supervisor

Requirements:

2 pm is the last order for Lunch

9 pm is the last order for Dinner

Mon-Sat, Closed on Every Sunday

Provide Staff meal & uniform

Exciting Work Experiences

Excellent Opportunities to Learn & Grow

Two locations are available. Please contact us for more details.

Please feel free to contact (whatsapp 8655 8972) us for further information.

A contemporary Café Concept. Enjoy the amazing vibes of working in a beautiful environment, surrounded by greenery and fresh flowers. We are hiring the passionate service members to part of our team!

Main Job duties:

- Greet all customer and present menu
- Discuss food and beverage items, make suggestions and answer any inquiries
- Describe current promotions and new products
- Take customer orders accurately
- Chance to lean to operate coffee making equipment
- Prepare and present beverages according to established recipe and presentation standards

Job requirements:
- You are Food lover
- You are someone who is full of energy and customer oriented
- Rotating shifts on weekends

Info can be share ATM: -

• Basic $2100 - $2300
• Bishan / Marymount
• 6 Days (11:00am to 9:30pm (break time 2:30pm ~ 5:00pm))

Your Responsibilities: -

• Prepare and cook food in accordance with prescribed recipes, maintaining high standards in quality and presentation, and adhering to food preparation checklists.
• Prepare a diverse range of food items such as meats, seafood, poultry, and vegetables using various kitchen equipment like broilers, ovens, grills, and fryers.
• Get ingredients ready for cooking by portioning, chopping, and appropriately storing them prior to use.
• Adhere strictly to food safety handling protocols and personal hygiene procedures.
• Regularly monitor and ensure the correct temperatures of both kitchen appliances and food, promptly reporting any issues to management.
• Get items ready for cooking methods such as broiling, grilling, frying, sautéing, etc., by portioning, battering, breading, seasoning, and/or marinating.

You will need: -

• No exp required but willing to learn the craft of Japanese Cuisine
• Only Singaporean May Apply

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

Description:

• Assist in creating and executing plans for sales, profit and staff development.
• Assist in managing filing system and read company emails.
• Provide effective leadership to the production team to ensure targets are met.
• Coordinate the entire operation of the central kitchen during scheduled shifts.
• Respond to complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customers into return customers.
• Ensure that all employees adhere to the company's uniform standards.
• Conduct orientation and training & coach new trainees
• Plan staff duty roster and cleaning duties
• Update GRN and perform e-Procurement.
• Maintain high standards of quality control, hygiene, and health and safety.
• Ensure the strict compliance by all production staff to company’s standard operating procedures.
• Any other appropriate duties and responsibilities as assigned.

Requirement:

• Have 1-2 years of on-the-job experience
• Positive vibe, energetic and patience in F&B industry
• Good public relations and communication skills, keen on interpersonal networking
• Strict sense of hygiene and safety standards
• Committed to providing a high level of customer service

Interested applicants, please email your CV to [email protected] or Whatsapp +65 87649075. Shortlisted applicants will be notified.

June Tan (R22109930)
Manpower Staffing Services (S) Pte Ltd
EA License No: 02C3423

Duration: 1 year contract

Location: Boon Lay

Working hours: 8.30am - 5.30pm (Mon - Fri)

Job Responsibilities

• Conduct consumer and product research both qualitative and quantitative including developing protocols, monitoring field work, data analysis and interpretation of results
• Prepare reporting/presenting research findings, contributing to the decision-making process.
• Contribute to CS team goals by participating on teams where new methodologies and capability are evaluated, proposed, and implemented.
• Ensure two-way communication between yourself and other team members.
• Other ad hoc duties assigned

Job Requirements

• Min. degree in food science /market or product research or related areas
• Min. 5+ years of work experience in consumer and sensory research
• Knowledge of Discrimination, Descriptive Analysis & Digital tools and techniques
• Project management experience is highly preferred

Interested applicants please send your resumes to [email protected]

Jessica Nguyen Huynh Thanh Truc

Recruiter (R23113787)

EA License No. 99C4599

• Head of DA in SEA
• Fast growing company

About Our Client

My client is hiring a Data Analytics Manager and will be covering SG and SEA area.

Job Description

-Track and analyze market projects, with a requirement for familiarity with data analysis projects and report writing.

-Provide data support for operational summaries and decision-making, assist in internally explaining and training work based on data.
-Responsible for market research and analysis, studying industry developments, and regularly conducting market forecasting and intelligence analysis through data analysis.
-Improve user stickiness and engagement through data operations and analysis in the Southeast Asian market, collaborating with the marketing department for promotional activities.

The Successful Applicant

-Familiar with the Southeast Asian market in the food and beverage, and tea beverage industry, including marketing channels, regulations, and strategies, such as platforms like TikTok, Xiaohongshu (Red Book), etc.

-Proficent in data analytics tools, Python, Tableau, Power BI etc.

What's on Offer

Team lead

Competitive salary

Contact

Michael Yuan (Lic No: R22110773/ EA no: 18S9099)

Quote job ref

JN-012024-6306442

Phone number

+65 6541 9917

Michael Page International Pte Ltd | Registration No. 199804751N