Total 3,006 F&B / Tourism / Hospitality job vacancies in raffles city central singapore

Our restaurant is looking to hire a new cook who will be responsible for preparing awesome dishes for our guests. Duties will include prepping meals by weighing, measuring, and mixing ingredients, cooking meals, checking ingredients for freshness, and arranging and garnishing the dishes. You will also be in charge of ensuring that the kitchen and equipment are properly cleaned and maintained.

To be successful in this job, you will need thorough experience with hot and cold food preparation. Culinary school education is preferred, and prior experience in a related position is an advantage.

Restaurant Cook Responsibilities:

• Preparing awesome meals for our customers.
• Weighing, measuring, mixing, and prepping ingredients according to recipes.
• Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients.
• Checking food and ingredients for freshness.
• Arranging and garnishing dishes.
• Working well under pressure and within the time limit.
• Ensuring that the kitchen area, equipment and utensils are cleaned.
• Helping lead and inspire our kitchen staff with the restaurant manager.
• Wowing our guests with amazing dishes.

Restaurant Cook Requirements:

• High school diploma or equivalent preferred.
• Culinary school 2-4 year degree or foreign equivalency preferred.
• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.

Job Summary-

The role of the Bar/Restuarant Floor Manager is to drive sales, ensure seamless daily operations of the outlet, staff efficiency and customer care.

Duties and Job Description-

- Manage all F&B and day to day operations within budgeted guidelines and in line with Employees Only Singapore’s standards and protocols.

- Preserve excellent levels of internal and external customer service.

- Identify customer needs and respond proactively to all their concerns.

- Upholding company standards and policies.

- Creating a welcoming and hospitable environment for all incoming guests.

- Lead F&B team by example.

- Managing and training F&B Team.

- Upholding and executing company policies and procedures.

- Provide two way communication with the team and nurture an ownership environment with emphasis in motivation and teamwork.

- Comply with all health and safety regulations

- Keeping clear communication with the head of security on duty.

- Reporting all major incidents to general manager immediately.

- Executing all ad hoc/administrative duties as required.

- Creating a memorable EO Experience!

Job Requirements:

• At least 3 years in high volume Food & Service Operations.
• Possess effective management skills.
• Good command of spoken English.
• Ability to work under pressure.
• PC literate with knowledge of Excel and Word.

JOB PURPOSE:

Maximize guests’ satisfaction and retention by meeting their unique needs in a timely and responsive manner.

ACCOUNTABILITIES:

1. Handle the check-in and check-out of guests including the processing of their reservations and rooming at the unit level.

2. Handle all guest requests during their stay.

3. Handle all front desk cashiering duties.

4. Organize and implement guest programs/plans that meet guest needs and interest.

5. Assist in handling all reservations activities including the conduct of site inspections and the closure of sales deals as required.

6. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

KNOWLEDGE / QUALIFICATIONS:

1. Minimum GCE ‘N’ or ‘O’ Level.

2. Minimum 1 year experience in the same capacity.

3. Able to work shifts, including evenings, weekends and public holidays.

SKILLS:

1. Good customer service skills.

2. Good problem-solving skills.

3. Good computer literacy.

About the Role

You will be part of the Business Development department, responsible for formulating and executing tenant leasing strategies and building strong tenant relationships within Food court/Coffee Shops.

Highly sensitive to what is happening in the food industry market, you will be able to identify market trends, and capitalize on opportunities to secure new tenancies. By engaging tenants on regular performance discussions, you gain deep understanding of customer needs, business direction and future growth plans with regards to space requirements.

You will report to the Head of Business Development to:

Responsibilities:

1. Source and explore potential food tenants both locally & abroad (including new start-ups) for partnership and development through site visits and/or cold calling.
2. Partner and help existing talented tenants/hawkers with passion to grow and expand operations within the food court chain.
3. Track and analyse the sales performance of tenants.
4. Plan and implement the tenancy mix. Being able to identify suitable tenants that fit into the desired tenant mix. Constantly strengthen and refresh food mix with new and exciting food concepts.
5. Lease management and administration.

Requirements:

1. Diploma / Degree in Business, Real Estate or related fields with minimum 2 – 3 years of relevant working experience in tenancy management and leasing.
2. Possess solid presentation skills, proficient in MS Office applications.

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

ABOUT THE ROLE:

Reporting to the Operations Manager (OM) / General Manager (GM), the role will embark on an exciting journey as part of the Operations Team. In this role, individuals will be provided with opportunities to learn about the management of foodcourts and coffeeshops.

REPORTING LINE:

• Operations Manager (OM) / General Manager (GM)

DUTIES AND RESPONSIBILITIES:

Operations

• Led a team of Senior / Foodcourt Manager in achieving sales targets and overall performance of outlets
• Provide guidance to Senior / Foodcourt Manager and F&B Supervisor to maintain smooth daily operations of the Foodcourts and Coffeeshops
• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Assist inspectors of relevant authorities/ agencies such as NEA, SFA and Civil Defense during outlet inspection and follow-up actions.
• Liaise with landlords on building matters, joint promotions and events.
• Responsible in marketing of food stalls to tenants and ensure outlet’s prompt collection of rental from tenants
• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with stall tenants.
• Responsible for sourcing qualified tenants / food types to fill up vacant stalls and to ensure that all vacant stalls are filled
• Propose activities according to market needs.
• Take immediate and appropriate collection/legal actions for recovery of debt (e.g. Stall rental etc.) and minimise credit losses
• Able to handle daily sales settlement
• Work with Business Development and Project to identify potential new business opportunities, sites, source, build and renovate
• Responsible for the financial and operational performance of the Foodcourt and Coffeeshop of designated area
• Work with senior management and financial team on outlets’ budgets.
• Establish overall business plans and provide regular reports on area performance, sales and financial budget analysis to senior management
• Provide solutions to improve the bottom line to outlet’s Profit and Loss.
• Maintain and improve established quality and service standards
• Develop employees by providing ongoing feedback for operational improvement and establishing performance expectations
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Conduct regular checks on the hygiene, service standards and quality of products, and provide feedback internally and to stall tenant.
• Ensure selling prices of stalls according to agreements.
• Assess and provide evaluation of stall tenants' performance.
• Supervise and provide guidance to stall tenants and cleaning contractors to provide high quality of service and achieve housekeeping excellence.
• Conduct weekly and monthly outlet’s meeting
• Ensure M&E works according to schedule.

Administration

• Review staff performance and provide recommendation on staff confirmation, promotion and training to enhance their work performance.
• Handle disciplinary issues, grievances, disputes and work tension among the team.
• Handles the termination procedures as per company’s guideline.
• Effectively communicate company policies and procedures to team members, and stall tenant etc.
• Accountable for outlet float money, petty cash and daily sales collection.
• Responsible for ensuring stall tenants’ daily sales received, are correct and being bank in.
• Timely submission of outlet reports.
• Prepare and submit monthly reports to Senior Management.
• Ensure proper cost control on all expenses according to budget.
• Carry out necessary actions against stall tenants and contractors for non-conformance in service, housekeeping and agreements.
• Any other assigned tasks

JOB REQUIREMENTS:

• With passion in working F&B industry and its operational processes.
• Diploma in F&B, supply chain or related disciplines
• Minimum 5 years’ experience in Foodcourt operation
• Basic computer literacy including Microsoft Office and Google Suite
• Must possess Class 3 license

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

About Us:

At Synthesis, we blend modern culinary innovation with a focus on wellness, creating a dining experience that is as enriching as it is enjoyable. Located in the heart of Suntec City, we pride ourselves on our commitment to quality, creativity, and exceptional service. We are looking for passionate individuals to join our team and grow with us.

Job Summary:

Are you passionate about food, service, and creating unforgettable experiences? Join our dynamic team at Synthesis as an F&B Service Crew member! This role is perfect for someone who loves interacting with people and thrives in a fast-paced, vibrant environment. With us, you’ll have the opportunity to grow your career in the F&B industry while being part of a supportive and innovative team.

Key Responsibilities:

• Guest Experience: Welcome and seat guests with a warm, friendly demeanor, ensuring they feel valued from the moment they arrive.
• Menu Mastery: Present our menu with confidence, take orders accurately, and provide recommendations to enhance the dining experience.
• Service Excellence: Deliver food and beverages promptly and with flair, ensuring every guest’s needs are met with a smile.
• Table Stewardship: Keep our dining area pristine and organized, ensuring a clean and inviting atmosphere throughout service.
• Problem-Solving: Handle guest inquiries and concerns with professionalism, turning challenges into positive experiences.
• Team Collaboration: Work closely with our kitchen and bar teams to ensure smooth and efficient service.
• Health & Safety: Adhere to all health, safety, and hygiene regulations, maintaining the highest standards.
• Continuous Learning: Participate in training programs designed to refine your skills and enhance your career in the F&B industry.

Qualifications:

• A genuine passion for delivering outstanding customer service.
• Previous experience in an F&B role is a plus, but we value enthusiasm and a willingness to learn.
• Excellent communication skills and a positive, team-oriented attitude.
• Ability to stay organized and efficient in a fast-paced environment.
• Flexibility to work shifts, including evenings, weekends, and public holidays.
• Basic knowledge of food safety and hygiene practices is advantageous.

Why Join Us?

• Competitive Compensation: Earn up to $3,200 SGD, with additional benefits that reward your hard work.
• Employee Perks: Enjoy discounts on our delicious offerings and wellness-focused initiatives.
• Career Growth: We believe in nurturing talent—start as an F&B Service Crew member and grow into roles like Supervisor, Assistant Manager, and beyond. Your career path with us is limitless.
• Learning Opportunities: Access to ongoing training and development programs to sharpen your skills and expand your knowledge.
• Work-Life Balance: We value your time and well-being, offering a supportive environment that prioritizes work-life balance.

Join Our Team:At Synthesis, we don’t just serve food—we craft experiences. If you’re ready to be part of something special and grow your career in a place where your contributions are valued, apply today and take the first step towards an exciting future with us!

JOB PURPOSE:

The Housekeeper is responsible for cleaning and servicing assigned rooms/areas according to established standards and procedures.

ACCOUNTABILITIES:

1. Clean and maintain the rooms and surrounding areas according to the established standards e.g., making beds, dusting, vacuuming, cleaning and sanitization bathrooms, removal of trash etc.

2. Replenish supplies in rooms according to standards.

3. Check mini-bar consumption, charging and replenishment, stock level etc.

4. Report any defects and deficiencies to supervisor.

5. To follow policy and procedure with regards to guest left items, fire safety and other procedures to protect the welfare of guests and property.

6. Attend to guest requests promptly.

7. Any other duties as assigned.

KNOWLEDGE / QUALIFICATIONS:

1. Functional knowledge in room cleaning.

2. Minimum 1 year of housekeeping experience.

3. Knowledge in use of cleaning equipment and proper chemicals handling.

SKILLS:

1. Good communication skills and basic conversational English.

2. Strong team player, whilst still having the ability to work independently with minimum supervision.

3. Willingness to learn.

Job Purpose

This position is responsible for the organization, planning and directing of overall daily beverage operation and administration of the department and be responsible and accountable for its profitability and revenue generation.

GENERAL DUTIES

• Manage the administration of the Outlets and operate the department with positive financial results.
• Create loyal and trustworthy talents who takes pride in their work,providing the highest possible level of service.

RESPONSIBILITIES AND MEANS

• Ensure a smooth and efficient operation of the Outlets.
• Evaluate operations and procedures and suggest improvements to the Director of Food & Beverage.
• Assign responsibilities to subordinates.
• Assist subordinates during busy periods in service.
• Check the work performance and turnout of subordinates.
• Liaise with Kitchen and Bar on daily operations.
• Hold daily briefing and monthly departmental meetings.
• Prepare weekly roster and submit to the Director of Food & Beverage.
• Enforce all pre-check and check control procedures.
• Ensure that no reusable beverage is wasted.
• Monitor the quality and quantity of all food and beverage items served.
• Regularly inspect equipment and ensure that they are in good working order.
• Check all employees regularly to ensure grooming standards are observed.
• Check all employees regularly for cleanliness, appearance, and ensure they take pride in their uniform and outlet team.
• Enforce courtesy and efficiency.
• Supervise all aspects relating to operations.
• Implement and maintain high quality standards and cleanliness.
• Co-ordinate with the respective department heads on any activities which overlaps with or concerns their departments.
• Keep Director of Food & Beverage informed on all items of interest.
• Attend weekly F&B meetings.
• Conduct performance evaluation and appraisals.
• Conduct weekly training and keep the F&B office and training office informed.
• Attend and contribute to staff meetings and related activities.
• Develop and implement training programs and conduct training sessions.
• Co-ordinate all training programs for the staff.
• Identify all training needs.
• Evaluate training and follow-up.
• Provide on-the-job and off-the-job training.
• Maintain safety by adhering to safety policies, and be responsible to report accidents immediately.
• Support all safety programs.
• Proceed with caution when walking on slippery floors.
• Ensure proper safety instructions are given before operating any equipment.
• Team Management
• Draw up and or check the work schedules for your teams, taking into consideration all forecasts and workloads i.e. holidays and off day’s etc.
• Ensure that new hire induction and required trainings are completed within three months of employment
• Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department’s Standards
• Observe, coach, motivate and counsel team, disciplinary actions if required
• Respond to all questions raised by your team in the area of personnel management
• Maintain department communication logbook and update notice board.

ADMINISTRATIVE RESPONSIBILITIES

• Analyse revenue and cost reports to prepare a realistic annual budget.
• Analyse monthly Profit and Loss statements to ascertain that all costs are in line.
• Keep the F&B office and training office informed of all training sessions.
• Prepare and update job descriptions for all concerned personnel at least once a year.

TECHNICAL RESPONSIBILITIES

• · Demonstrate thorough knowledge on products, menus, beverages and equipment
• · Demonstrate understanding of and adherence to the Hotel’s regulations outlined in the employee’s handbook.
• · Ensure that all employees have good product knowledge.
• · Demonstrate complete knowledge of local labour laws, liquor & food service laws.
• · Demonstrate understanding of and adherence to the Hotel’s policy on Fire, Hygiene, Health and Safety.

COMMERCIAL RESPONSIBILITIES

• To assist the Catering Sales Team on the corporate and wedding markets for the clients.
• Upsell and cross-sell other outlets.
• Enquire guests’ satisfaction and handle guests’ complaints to achieve good guest relations.
• Demonstrates guest recognition.

REPLACEMENT & TEMPORARY MISSION

• To be ready and responsible to perform any other duties as designated or required by Management from time to time.

We are seeking a talented and passionate Executive Chef, Japanese Cuisine to join our Culinary team. This role offers a unique opportunity to work in a dynamic environment.

Job Duties:

Oversee and manage Service Quality, Food Quality, Cost Controls, Hiring, Pricing Strategy, Menu Strategy, Service Quality, Hiring, Termination, Selection of Vendors, including but not limited to:

• Ensure that culinary operations meet hotel, PPHR standards and comply with local legislations.
• Provide support to each business unit to ensure that the positioning of the business unit is in line with the positioning of the hotel.
• Function as an active participating member of the Hotel’s F&B team and represent the hotel in culinary events.
• Work closely with the Marketing department and Director of F&B to create, co-ordinate, teach and implement F&B promotions and special functions while improving restaurant and Hotel profile.
• Look into culinary improvements in various F&B outlets within the hotel and is involved in all aspect of Japanese culinary operations of the hotel.
• Conduct and maintains audit for excellent hygiene and food safety standards.
• Maintain highest standards of professionalism, ethics, grooming and attitude towards associates, guests/customers, suppliers and other clients.
• Implement and maintain control measures to impact food costs, beverage costs, labour costs and operating supply costs.
• Identify and hire associates who can form a team with the potential to create a successful business. Coach, motivate, educate, train, council and discipline a team to deliver the culinary standards that support the image of the hotel.

Talent Profile:

• Minimum 10 years experience in high volume combined restaurant and banquet kitchen management of five star hotels/restaurants.
• Certified in Food Handling and HACCAP.
• Degree in Hospitality/Culinary Management preferred.
• Extensive knowledge of Japanese cuisines.
• Highly developed culinary skills and kitchen management experience.
• Worked in High profile restaurant.
• Proven records in delivering operating results in high volume 5 star hotel/restaurant.

Join our team and be part of an extraordinary journey to provide the pinnacle of luxury and service to our valued guests. If you are a customer service aficionado who thrives in a 5-star environment, we invite you to apply.

• 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

• 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

• Researching and identifying new business opportunities - including new markets, growth areas, trends, customers, partnerships, products, and services - or new ways of reaching existing markets..
• Understanding and keeping up-to-date with constant developments in the food sector and establishing a good knowledge of the products and services.

Requirements:

• Nitec and above
• At least 2 years of experience in food industry.
• Strong communication and interpersonal skills.

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: R22111604

• Working days: Monday to Friday
• Working hours: 9am - 6:30pm
• Working Location: Ang Mo Kio (will move to near Tai Seng MRT by Dec 2024 / Jan 2025)
• Salary: $3000 - $4000

Overview: The Executive, Facilities Management will play a key role in supporting the organisation’s expansion through the effective management of all facilities-related aspects of renovation and construction projects. This role focuses on ensuring that the facilities align with operational needs, safety standards, and project timelines.

Responsibilities:

• Facilities Oversight: Manage and coordinate all facilities-related activities during renovation and construction projects, ensuring alignment with the organization’s strategic goals.
• Collaboration with Project Management: Work closely with the Project Manager to ensure that facilities-related aspects of projects are integrated into the overall project plans, schedules, and budgets.
• Safety and Compliance: Oversee compliance with safety standards, and ensure that all facilities are maintained to meet industry standards and regulations.
• Stakeholder Liaison: Act as the primary point of contact for internal and external stakeholders regarding facilities management, including coordination with contractors, suppliers, and consultants.
• Budget and Resource Management: Assist in managing the budget for facilities-related expenditures, ensuring cost-effective solutions and optimal use of resources.
• Quality Assurance: Monitor the quality of work related to facilities management, ensuring that it meets the required standards and supports the overall project objectives.
• Reporting: Provide regular updates to the Project Manager on the status of facilities-related tasks, including any issues, risks, or necessary adjustments.
• Support for Project Completion: Assist in the handover process of completed projects, ensuring that all facilities are fully operational and meet the organization’s requirements.

Requirements:

• Experience in facilities management, with a preference for experience in the F&B and/or Manufacturing industry.
• Strong understanding of interior fit-out projects, building codes, and safety regulations.
• Proficient in AutoCAD and familiar with reading detailed drawings/floor plans. Basic sketching ability is a plus.

Tong Wei Chin (Reg No.: R24123803)

The Supreme HR Advisory Pte Ltd (EA No: 14C7279)

• Responsible for effective implementation of the plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems and its PRP prerequisite programs, certified by 3rd party certification bodies.
• Liaise with government agencies/certification bodies (SFA, HPB, MUIS) on all matters on product registration or plant certification information.
• Carry out internal audit activities, to verify operation activities meet HACCP, GMP, hygiene / sanitary, ISO 22000 and ISO 9001 requirement periodically.

Requirements:

• Diploma in Food Technology or equivalent
• At least 2 years of QC experience in Food Manufacturing industry.
• Familiar with ISO standards for Quality and Food Safety, ie QMS 9001, FSMS 22000, HACCP, PRPs e.g. 5S, GMP.

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: R22111604

• 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

Working locations: Clementi

Working Hours: 6 days, 44 hours excluding break time

Responsibilities:

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

Requirements:

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

☘The Supreme HR Advisory Pte Ltd EA No: 14c7279

☘LIM JUN SHENG Reg No: R22104301

We are seeking a Chef de Partie to join our dynamic culinary team. This role is ideal for individuals with a good foundation in kitchen operations and a passion for crafting exceptional dishes. The Chef de Partie will take on a more significant role in preparing and presenting a variety of dishes while ensuring the highest standards of hygiene and quality.

What you will expect:

• Oversee the preparation, cooking, and presentation of various dishes
• Lead the mise en place process to ensure all ingredients are ready for service
• Work effectively with other kitchen staff to ensure smooth kitchen operations and timely service
• Maintain cleanliness and organization in the kitchen, including proper storage of ingredients and adherence to food safety standards
• Monitor food quality during preparation and service to ensure it meets the restaurant's standards
• Train and mentor junior staff, sharing knowledge and techniques to foster their development
• Continuously explore new techniques and recipes to enhance your culinary skills and the menu offerings
• Contribute to menu planning and seasonal specials, bringing creativity and innovation

Skills/Qualifications

• Previous experience in a kitchen role, ideally as a Commis Cook or similar position
• Be able to work in team based and fast paced environment
• Recognized culinary academic qualifications will be an added advantage
• Basic Food Hygiene
• Positive attitude and a passion for culinary excellence

5 Days work/week rostered, must be able to work weekends.

Time: 10.30am to 3.30pm and 5.30pm to 10.30pm (Split Shift)

• 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

We are looking for a Commis Cook to join our culinary team. This entry-level position is perfect for individuals who have a basic understanding of kitchen operations and a strong interest in preparing high-quality dishes. The Commis Cook will assist in preparing and presenting both savory dishes and maintaining the highest standards of hygiene and quality.

What you will expect:

• Mise en place
• Assist in the preparation, cooking, and presentation of various dishes
• Prepare ingredients for cooking, including portioning, chopping and storing food
• Prepare and cook a variety of dishes under the guidance of the team, ensuring consistency and quality.
• Maintain cleanliness and organization in the kitchen, including proper storage of ingredients and adherence to food safety standards.
• Work effectively with other kitchen staff to ensure smooth kitchen operations and timely service.
• Monitor food quality during preparation and service to ensure it meets the restaurant's standards.
• Continuously learn new techniques and recipes

Skills/Qualifications

• Entry level candidates are welcome to apply
• Be able to work in team based and fast paced environment
• Recognized culinary academic qualifications will be an added advantage
• Basic Food Hygiene
• Positive attitude :D

5 Days work/week rostered, must be able to work weekends.

Time: 10.30am to 3.30pm and 5.30pm to 10.30pm (Split Shift)

• 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

• 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

• Support with the preparation, monitoring, and administration of purchase orders, ensuring the accuracy and prompt delivery.
• Manage inventory levels, track inventory usage, and assist in restocking supplies as needed to prevent shortages.
• Keep accurate records of purchases, supplier information, and contract details.

Requirements:

• Diploma and above
• At least 1 year of experience in Manufacturing Sector.
• Proficient in Microsoft Office.

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

Are you passionate about delivering exceptional dining experiences and driving restaurant success? Join our team as a Restaurant Manager and play a pivotal role in creating memorable moments for our guests while ensuring our operations run smoothly and profitably.

What to expect:

• Oversee daily restaurant operations
• Implement and uphold Standard Operating Procedures (SOPs) for service recovery, task cycles, and cost control
• Take ownership of sales, food quality, and guest experience
• Maintain safety, hygiene, and cleanliness in compliance with NEA/SFA regulations and company standards
• Oversee manpower planning and scheduling to ensure optimal staffing levels during peak and off-peak hours, while maintaining labor cost efficiency.
• Manage administrative tasks, including payroll processing, employee documentation, and compliance with HR policies
• Take charge of inventory management
• Collaborate with the Executive Chef and Sous Chef to strategize and assist in menu curation and new food offerings
• Partner with the HQ team to develop restaurant partnerships, coordinate advertising and promotions (ANP), and manage other ad-hoc projects as required.
• Coordinate with the Reservation Manager for event sales, ensuring smooth follow-up actions and alignment with the kitchen and HQ teams

Requirement

• At least 5 years of relevant experience in F&B restaurants
• Minimum ‘O’ level or Graduate Diploma in any field/Diploma/Advanced/Higher/ in F&B service or equivalent
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Ability to work effectively under pressure in a fast-paced environment

5 Days work/week rostered, must be able to work weekends.
Time: 10.30am to 3.30pm and 5.30pm to 10.30pm (Split Shift)

The Service Executive at La Table D’ Emma plays a pivotal role in ensuring a seamless daily operation, from opening to closing. This position involves taking orders, assisting with table settings, basic cashiering, maintaining cleanliness, and upholding service standards as per management guidelines. The Service Executive is also responsible for providing excellent customer service, handling inventory, addressing customer feedback, and collaborating with the restaurant team to deliver a pleasant dining experience.

What you will expect:

• Assist in the smooth operation of daily service, including opening and closing procedures, taking orders, setting tables, and maintaining cleanliness
• Ensure all pre-opening duties are completed daily
• Perform basic cashiering duties accurately
• Provide service according to established procedures and standards
• Familiarise oneself with the menu and beverage list, and confidently recommend/upsell items and specials to customers
• Assist with daily inventory and report any losses or damages
• Handle customer complaints and feedback effectively, communicating issues to immediate managers for resolution
• Maintain high standards of personal hygiene, appearance and professionalism
• Coordinate with the restaurant team (stewards/bussers, kitchen staff and bar staff) to ensure smooth operations and excellent customer service
• Uphold table etiquette and contribute to maintaining a pleasant restaurant ambiance
• Perform other related duties as required by the Assistant and/or Restaurant managers

Skills/Qualifications

• Previous experience in a similar role preferred
• Pleasant personality with a strong orientation towards customer service
• Excellent communication and interpersonal skills
• Ability to work effectively under pressure in a fast-paced environment
• Positive attitude :D

5 Days work/week rostered, must be able to work weekends.
Time: 10.30am to 3.30pm and 5.30pm to 10.30pm (Split Shift)

• Provide excellent customer service and support to customers
• Develop and create menus and dishes based on customer requirements.
• Prepare quotations and proposals for customers.

Requirements:

• GCE ‘O’ Level and above
• At least 1 year of relevant work experience in food industry
• Excellent communication and interpersonal skills.

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