Location: Radical Flavours Pte Ltd
Reports to: Restaurant Manager/Supervisor
Employment Type: Full time

Job Summary:

We are seeking a friendly and efficient Waiter/Waitress to join our team at our brand new restaurant. The ideal candidate will provide excellent customer service, take orders, serve food and drinks, and ensure a pleasant dining experience for our guests.

Key Responsibilities:

• Greet and seat guests in a warm and welcoming manner.
• Present menus, explain daily specials, and provide recommendations.
• Take accurate food and drink orders using the POS system.
• Serve food and beverages promptly and efficiently.
• Check in with guests to ensure satisfaction and address any concerns.
• Process payments and manage cash register operations.
• Maintain cleanliness and organization of dining and bar areas.
• Collaborate with kitchen and bar staff to ensure smooth service.
• Adhere to all health and safety regulations.
• Assist with opening and closing duties as needed.

Qualifications:

• Previous experience in a restaurant or bar setting preferred.
• Strong communication and interpersonal skills.
• Ability to work in a fast-paced environment.
• Knowledge of food and beverage service techniques.
• Basic math skills for handling cash and processing payments.
• Availability to work evenings, weekends, and holidays as needed.

Benefits:

• Employee discounts on food and beverages.
• Opportunities for advancement.
• Flexible scheduling.

Position: Senior Pastry Chef

• Working locations: Food Concept @ Pandan
• Working Hours: 6 days, 44 hours excluding break time
• Salary: $3,000 - $4,000

Requirements:

• At least 5 years working experience in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Willing to work on rotating shifts, weekends and public holidays.

Responsibilities:

• Supervise, prepare and bake artisan breads, sweet and savoury bakes and pastries for service.
• Supervise food preparation to ensure consistent food quality before service / dispatch.
• Ensure good practices for food storage in accordance with food safety standards.
• Comply with workplace safety & health system and F&B hygiene policies and procedures.
• Perform production site and equipment maintenance.
• Manages expense control, food cost, wastage, and quality control in accordance to the agreed targets.
• Maintain and administer receiving procedures for inventories.
• Review processes to improve food & process quality, productivity, and operation.
• Conduct orientation and training of team members.
• Assist in team staffing.
• Any other duties as assigned.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Responsibilities

• Team lead on developing and implementing creative social media and content strategies across key platforms for all owned, signature and celebrity chef restaurants at Marina Bay Sands.
• Manage corporate restaurant stakeholder relationships, including internal F&B Teams to enhance customer satisfaction and loyalty.
• Ensure the team’s conformance of all F&B social media content to respective restaurant’s brand guidelines and aesthetics, ensuring that creative visuals elevate audience excitement that is associated with the Marina Bay Sands experience.
• Oversee the creation of compelling and high quality content, including photography, videography and written posts, that highlight various F&B offerings, special events and seasonal offers.
• Strong knowledge and understanding of social media platforms and tools, trends, and SEO principles to inform future strategies and improvement for restaurant brands.
• Build paid social media expertise to drive effective top to middle of funnel strategies for effective social media reach and engagement, while concurrently building brand value and recall via social media.
• Create reports and presentations on campaign results, insights and recommendations for stakeholders.
• Responsible for ensuring content is optimised for each platform and adheres to best practices for maximum visibility and engagement.
• Utilise data-driven approaches to continuously optimise content performance, enhance audience targeting, and maximise ROI across all social media channels.
• Develop an effective paid influencer strategy that amplifies food and beverage, lifestyle possibilities and aspirations while ensuring brand visibility is maximised for a targeted audience.
• Integrating social media efforts into broader marketing campaigns and initiatives for Food & Beverage and Marina Bay Sands.
• Harness the power of social listening and analytics to glean valuable insights, anticipate trends, for strategic decision-making to keep us at the forefront of industry innovation.
• Stay informed about emerging trends and best practices in social media marketing, hospitality and culinary industries.

Job Requirements

Education & Certification

• Degree in Arts/Science in Marketing, Social Media, Communications or related field is preferred

Experience

• Minimum 8 - 10 years of Social Media Marketing and Management experience within the hospitality and/or F&B industry

Other Prerequisites

• Demonstrated ability to develop and execute successful social media campaigns that engage and grow audiences across channels (Facebook, Instagram, TikTok, X)
• Extensive experience with stakeholder management, collaboration, and project management
• Excellent leadership and team management skills, with the ability to motivate and guide a creative team
• Possess good presentation and strong communication skills (written and spoken) with the confidence that comes with functional experience
• Strong knowledge and understanding of social media platforms and tools, trends, and SEO principles and social media marketing strategies
• Proficiency in social media management tools and analytics platforms
• Strategic mindset with the ability to think creatively and analytically
• A creative and curious mindset, with the ability to think critically
• Be able to thrive in a fast-paced, dynamic environment and manage multiple projects simultaneously efficiently and in an organised way
• A proactive team player with great interpersonal skills
• Passionate about the arts, lifestyle and travel trends
• Experience with graphic design on Photoshop, Illustrator and video editing skills on Premiere Pro, CapCut, etc is a plus
• Meet the working hours’ requirements of the job and adhere to departmental and company policies

Position : Chef de Partie ( Spanish Cuisine )

• 5 days
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2,800 - $3,300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Setting up the kitchen prior to a restaurant’s opening
• Preparing a particular kitchen station by bringing all food containers to that point in the line
• Cooking a specific portion of each plated meal
• Assisting with marinating, cutting and precooking foods
• Cleaning the kitchen before the restaurant closes
• Cleaning and sanitising their area with warm water and soap
• Wrapping unused items and storing them in proper areas at the end of a shift
• Plating food creatively and maximising customer enjoyment

CHEF DE PARTIE

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: up to $3200

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Requirement:

• At least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability to maintain high levels of hygiene and order in work area including chiller and freezer.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a Diploma in pastry & bakery will be advantages

Interested personnel kindly contact WhatsApp: https://wa.me/6592994753 (Marcus)

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Requirements and skills

• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate

Responsibilities

• Prepare alcohol or non-alcohol beverages for bar and restaurant patrons
• Interact with customers, take orders and serve snacks and drinks
• Assess customers’ needs and preferences and make recommendations
• Mix ingredients to prepare cocktails
• Plan and present bar menu
• Check customers’ identification and confirm it meets legal drinking age
• Restock and replenish bar inventory and supplies
• Stay guest focused and nurture an excellent guest experience
• Comply with all food and beverage regulations

• Screening, interviewing, hiring, and training restaurant staff.
• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

Kitchen Assistant

Salary: $2.6K - $3.2K

Job scope:

- Prepare and cook a variety of dishes according to the restaurant's menu.

- Manage Inventory and ensure ingredients are fresh and stored properly.

- Maintain a clean and organized kitchen environment, adhering to food safety regulations.

- Supervise and guide kitchen staff to ensure consistent quality and efficiency.

- Ensure that all dishes meet the highest standards of taste and presentation.

- Coordinate with front-of-house staff to ensure timely and accurate order fulfillment.

- Promptly and effectively address any kitchen-related issues or complaints.

Job requirements:

- Proven culinary abilities with experience in preparing a variety of dishes.

- Understanding of food safety practices and kitchen hygiene.

- Ability to lead and motivate a kitchen team.

- Previous experience in a similar role is preferred.

- Ability to work efficiently in a fast-paced environment and handle multiple tasks.

Location:

Yishun

For interested candidates, please WhatsApp to 96303439!

EA License No. : 22C0937 (LightVerse Pte Ltd)

EA Personnel No. : R23118390 (Gwen Lim)

Job Description

• Provide professional and personalised facial and massage treatments to an exclusive clientele of mostly hotel guests. This includes but not limited to answering the telephone, greeting guests in reception, performing, treatments, and assisting with post-treatment sales and rebooking.
• Assisting guests in selecting their treatment, checking for contraindications, and explaining the treatment requirements or procedures – especially if the guest has not had a spa treatment before.
• Ensuring personal proficiency in all treatments offered in the menu, including: facials, massage, body treatments. Also must have a good working knowledge of any packages and all spa facilities & equipment.Maintain a neat and orderly work area consistent with the high standards of the facility
• Having a good personal knowledge of all skin care, body and spa products, and is able to use and prescribe products appropriately.
• Build and establish good customer relationship

Requirements

• Possess CIBTAC/CIDESCO/ITEC or relevant certifications
• Minimum 3 years or relevant experience from spas where high standards are enforced
• Good communication skills
• Well groomed with a pleasant disposition and personality
• Good communication and interpersonal skills, and service attitude

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

Warehouse Picking Line Leader

5.5 Days Monday to Friday: 9:00 AM - 6:00 PM or 10:00 AM - 7:00 PM, Saturday: 9:00 AM - 1:00 PM

Location: Boon Lay

Salary: Basic $2500 to $2800 + cold room allowance $100 + AWS + VB (depends on performance)

Requirements

At least 1 year of experience in the warehouse department

Basic knowledge of food hygiene and food safety

Job scope

Deploy work based on real-time conditions.

Must report any shortage of goods to the Room in charge or Warehouse Executive.

Follow up on work progress to complete daily work.

Report machine/equipment anomalies to the maintenance team.

Report to warehouse supervisor when observers are not fit for work.

Ensuring team members can complete their daily work.

Supervising team member discipline.

Supervising team members to ensure picking accuracy.

Ensuring team members follow standard operating procedures (SOPs) diligently.

Ensuring team members complete checklists.

Ensuring team members check equipment/machines for abnormalities.

Notify QA or supervisor when raw material quality issues are identified.

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Outdoor Sales Executive (CRM & POS System)

• Mon – Fri
• 9.30am – 6.30pm
• Nearest MRT: Novena / Toa Payoh
• S$2,000 - 3,000 + Transport allowance + Commission

Job Description

• Handle inquiries and provide product knowledge.
• Identify new partnership opportunities.
• Maintain a proactive relationship with existing clients.
• Meet targeted sales objectives.
• Provide real-world intelligence to the marketing department.
• Prepare weekly and monthly sales report.

Requirements

• Minimum O-level, or equivalent
• Minimum 1 year of sales experience in F&B or Retail industry
• Preferably with Class 3 license

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Requirements and skills

• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate

Junior Pastry Chef

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: up to $3200

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Requirement:

• At least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability to maintain high levels of hygiene and order in work area including chiller and freezer.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a Diploma in pastry & bakery will be advantages

Interested personnel kindly contact WhatsApp: https://wa.me/6592994753 (Marcus)

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

• Handle the production planning, ingredients & packaging control and supply chain.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Create realistic workflows for plant operations to run smoothly.

Requirements:

• Diploma and above
• At least 3 years of production planning and managing production operations experience in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

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

Please note that only shortlisted candidates will be notified.

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

EA Licence: 19C9701

Registration: R24120303

• Able to work independantly and must be a team player
• Perform cutting, marinating, slicing etc
• Handling point of sales processes
• Able to provide Customer Service and good interpersonal skill in communication
• One must love to meet and talk to people
• One must have passionate in his/her job
• Locate in Bukit Timah ( 1 Jalan Bingka )

Work Location: CBD Outlet

Working days: 4-Days / 5-Days / 6-days week

Salary: $2800 - $3500

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our HeadChef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Contact Yi Ren at : +65 8112 1087

• Challenging and exciting roles
• Firm Commitment to Career Development
• Competitive Salary and Work Benefit Package
• Job progression and bonuses awarded for good performance!

Job Responsibility

• Ensure standards of food preparation, quality, and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate distribution, stock rotations & portion control according to recipes
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene, and safety
• Other ad-hoc duties as requested by Management
• Cooking and food preparation duties

Job Requirement

• Minimum 2 years of experience in F&B industry.
• Ability to work independently as well as in a team.
• 4/5/6 working days per week with the ability to work on weekends/public holiday.

Responsibilities

• Welcomes and greets all guests in a friendly and cheerful manner
• Create a professional image when guests have the first contact with the Spa.
• Respond and deal with guests efficiently and assists them with their queries or making Spa treatment appointments.
• Ensure that the needs of the guests are well attended to and taken care of.
• Assist in maintaining the cleanliness, tidiness and hygiene level of the gym and spa area.

Requirements

• Min ‘O’ or ‘N’ levels Qualifications
• Experience in a similar position in the spa or service industry will be an advantage
• Good interpersonal and communication skills
• Ability to understand guests’ needs
• Positive attitude and a good team player
• Able to work shift duties, including weekends and public holidays

Plan organize and spervise all aspects of the restaurant operations. Coordinate with kitchen staff to ensure timely preparation and presentation of food items while adhering to quality standards and recipes. Address customer inquiries, complaints and feedback promptly and effectively ensuring customer satisfaction.

• Able to work independantly and must be a team player
• Perform cutting, marinating, slicing etc
• Able to create small menu for take away food
• Work closely with central meat processing team and marketing to promote on the products
• Handling point of sales processes
• Able to provide Customer Service and good interpersonal skill in communication
• One must love to meet and talk to people
• One must have passionate in his/her job
• Locate in Bukit Timah ( 1 Jalan Bingka )

The Administrator is responsible for providing full spectrum of professional secretarial and administrative support including managing executive calendar, agenda of meetings and events as well as preparing business reports and correspondences for Rooms Division Manager as well as supporting, maintaining and managing the Front Office Back-of-House operations. He / she performs all duties in accordance with PPHG policies and within the realm of PPHG Mission Statement.

Responsibilities:

• Performs all duties as listed in the Task list and as determined by the Rooms Division Manager and in accordance to PPHG guidelines.
• Supports company's philosophy and company culture on a daily basis to ensure guest satisfaction and the achievement of our mission statement.
• Maintains complete knowledge of all hotel features/services, hours of operations, hotel restaurant food concepts, menu price range, dress code and ambience.
• Maintains complete knowledge of hotel room types, number/names, layout appointments, amenities and locations, this includes all hotel room rates, special packages and promotions.
• Ensures complete knowledge of scheduled hotel’s activities, names and locations of functions/events.
• Co-ordinates and follows-up on any requirements /correspondences from AGC i.e. carpark rental /coupons requirements; function /rooms requests
• Be familiar with the décor, amenities and technology of guest rooms and suites.
• Accommodates all guest requests in an accurate and efficient manner.
• Demonstrates teamwork by cooperating and assisting co-workers as needed.
• Responsible for drafting letters, replying simple guests’ comments, keeping and maintaining records
• Provides full spectrum of secretarial and office administrative support to Rooms Division Manager
• Takes minutes of attended meetings and prepares daily correspondences.
• Prepares and maintains files, reports, letters, memorandums and other relevant business documentations..
• Handles travel and hotel arrangements, daily incoming calls, schedule and control meetings; organizes local and regional meetings and conference.
• Manages the housekeeping and maintenance of Back-of-House areas of the Front Office and all areas under the Rooms’ jurisdiction including Spa and Retail.
• Ensures that all Back-Of-House equipments are well maintained and in working order
• Assists the Front Office management whenever required – including handling guests’ requests; suppliers and other required co-ordination.
• Performs duties as assigned, always presenting oneself as an asset to the hotel and encourages others to do the same.
• Perform other job-related duties or as designated by the Rooms Division Manager
• Manages and handles all areas of administration including procurement (SAP) work for the Rooms Division including Front Office and Security.
• Assists Rooms Division Manager in administering claims, expenses
• Ensures timely approvals of work schedules ie OT timesheets, payroll, spa commissions payable.
• Prepares welcome cards for guests
• Ensures attendance of all training activities as scheduled and assigned and that training records are up to date
• Takes on the role as a buddy for new associates and assists them in learning the tasks required for their position i.e. doing hotel site inspection

Requirements:

• Minimum 1 year experience as co-ordinator/administrator role in a hotel or travel industry
• Minimum diploma holder in hotel accommodation
• Good command of written and spoken English and Chinese as the role may requires communication with chinese speaking associates and/or guest.
• Fully conversant with PC software and Microsoft applications.
• Good telephone manner, interpersonal skill, independent and flexible.
• Able to work under pressure and ambiguity.
• Highly systematic, detail-minded, able to prioritize and handle multiple tasks.

• Handle the machine and equipment in the factory to ensure they run smoothly and increase efficiency.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Create realistic workflows for plant operations to run smoothly.
• Consolidate quantitative and qualitative data for reporting and analysis.

Requirements:

• Diploma and above
• At least 3 years of experience in handling machine and equipment in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

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

Please note that only shortlisted candidates will be notified.

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

EA Licence: 19C9701

Registration: R24120303

• Manage the manufacturing plant operations from warehousing, production, quality control, purchasing and maintenance.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Handle supply chain of raw materials, packaging and machinery for new and existing products.
• Create realistic workflows for plant operations to run smoothly.

Requirements:

• Diploma and above
• At least 5 years of production planning and managing production operations experience in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

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

Please note that only shortlisted candidates will be notified.

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

EA Licence: 19C9701

Registration: R24120303

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Requirements and skills

• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate