Total 1,268 F&B / Tourism / Hospitality job vacancies in serangoon north ave 5 singapore

Job Description

• Overall in charge of the day-to-day F&B outlet' operations
• Create plans for hiring, training, and managing F&B staff
• Train F&B staff on the job
• Conduct F&B staff performance appraisals
• Create, maintain, and distribute weekly schedules for staff and communicate changes where necessary
• Ensure that all service staff adhere to food safety, sanitation, food preparation, and food storage standards and that guests' needs and expectations are met
• Conduct frequent checks on operating equipment and outlet cleanliness to ensure they are properly maintained
• Monitor costs and financial performance of F&B outlet
• Monitor outlet operating equipment inventory and F&B item inventory, purchase inventory on itemized budget
• Generate monthly reports on sales, performance, and profit and loss
• Identify and target sales opportunities through marketing and work with staff and head chef on promotion and outlet events
• Any other duties as directed

Requirements

• Relevant working experience would be an added advantage
• Need to be able to multi-task, a team player, and willing to learn
• Must be prepared to work during weekends/ public holidays and overtime as and when required

Job Description:

• Oversee Finance and Purchasing functions and ensure their operating effectiveness and compliance with regulatory requirements
• Responsible for the company's financial budgets and preparation of periodic financial reports/statements
• Responsible for liaising with the Management and internal and external auditors on finance and tax related matters
• Direct and control all financial and accounting systems to ensure timely and reliable financial services and information flow.
• Deliver insights from sales reporting/P&L to influence plans and strategies.
• Review financial control systems, policies and procedures by identifying weaknesses and recommending improvement
• Responsible for the proper management of the company's cash funds and resources and maintain a set of records concerning banking arrangements.
• To ensure all accouncting functions are on place.
• Perform such other duties and responsibilities that may be assigned by the Management

Job Requirements:

• Degree in Accountancy or ACCA
• F&B sector experience will be preferred

The senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.
That senior cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

· Setting up, cleaning, and organizing work stations

· Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

· Preparing deep fryer, utensils, and grill for shift

· Roti prate flour mixing

· Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

· preparation of south indian & north indian curies

· Taking orders from wait staff or computerized system

· Cooking order according to food health and safety standards

· Recommending ideas for specials or seasonal dishes

· Handling multiple food orders at one time

· Monitoring multiple food orders as new orders arrive

· Dressing order for presentation

· Ensuring each guest order has the correct food and sides

· Delivering food order to wait staff in a timely manner

· Storing all food properly

· Sanitizing and cleaning work stations and utensils

· Reordering stock and food supplies

· Monitoring other cooks and team members

· Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

· Ready to work any shift

· Able to work in a fast-paced environment

· Able to multitask, prioritize, and manage time efficiently

· Physical endurance to stand for an entire shift

· Self-motivated and self-directed

· Works well as part of a team and on individual tasks

· Able to quickly memorize complex or multiple orders

· High school degree or equivalent

· Previous experience as a cook, or relevant work experience

· Legally able to work in establishments which serve alcohol

· Able to work early mornings, nights, and weekends

· Must pass a background check

· Able to read and write

The selected candidate will report directly to the supervisor and manager. He/She must be comfortable and experienced to work in a central kitchen.

Job Description

• Prepare and cook meals/ Tea-break in-accordance to the Home kitchen menu.
• Develop creative recipes.
• Attend to dietitian during their monthly visit at the central kitchen.
• Prepare requisition for store to replenish items for central kitchen.
• Prepare and submit kitchen order list to Ops Procurement.
• Estimate food & beverage consumption & order of food supplies.
• Maintain food inventory and control cost by minimizing spoilage, waste and exercising portion control.
• Handle kitchen equipment, utensils, crockery, cutlery and furniture in a proper manner and clean it after use.
• Follow procedures as specified by MOH and food hygiene requirement.
• Ensure all food & beverages are prepared in-accordance to food safety and hygiene procedures at all times.
• Prepare food and beverages for ad-hoc functions if any.
• Maintain and keep the environment of the kitchen safe, hygienic, tidy, clean after each use.
• Proper disposal of kitchen waste after each food preparation and end of the day.
• Responsible for the receiving of suppliers’ delivery & to ensure that the items & quantity received is correct.
• Support On-the-Job training for new cook/ assistant cook.
• Report any abnormalities of kitchen equipment to the Maintenance Team for rectification and repair.

Requirements:

• Possess PSLE or higher
• Minimum of 2 year experiences in the relevant field is preferred, on-the-job training will be provided.
• Comfortable to perform shift duties, 6 days work week ( 7am -3.30pm/ 9am - 5.30pm).
• People-orientated team player to achieve final goal.
• Candidate should be able to transport loads and kitchen equipment as required.
• Candidate should be able to read basic english recipes and converse with Chinese speaking in workplace as job environment required.

Benefits:

• Leave Benefits
• Medical and Dental Coverage Benefits
• Meals provided

被选中的候选人将直接向主管和经理汇报。他/她必须对在中央厨房工作感到舒适和有经验

工作责任：

• 准备和烹饪厨房菜单中的餐点/茶歇。
• 开发创意食谱。
• 在中央厨房时配合营养师的每月访问。
• 为中央厨房准备物资补充的申请。
• 准备并提交厨房订单清单给运营采购部门。
• 估计食品和饮料的消耗量，以及食品供应的订购量。
• 通过减少损耗，浪费和控制食物份量，维护食品库存并控制成本。
• 妥善使用厨房设备，餐具，器皿，餐具和家具，并在使用后清洁它们。
• 遵循卫生部和食品卫生要求规定的程序。
• 确保所有食品和饮料都始终按照食品安全和卫生程序准备。
• 如有需要，为临时功能准备食品和饮料。
• 在每次使用后，保持厨房环境安全，卫生，整洁，每天结束后清洁。
• 每次食品制备和一天结束后，正确处理厨房废物。
• 负责接收供应商交货，并确保收到的物品和数量正确。
• 为新厨师/助理厨师提供现场培训支持。
• 向维护团队报告厨房设备的任何异常，以便修复。

职位要求：

• 小学六年级或以上
• 具备良好的人际沟通能力和团队合作精神
• 具备良好的身体素质，以便处理厨房设备和食材。
• 能够适应轮班工作制（每周工作六天）( 7am -3.30pm/ 9am - 5.30pm)
• 应具备基本的英语口语、阅读和写作能力，以便满足记录和点算菜单等基本需求

福利：

• 年假、医疗保险和牙科报销福利，并且提供膳食

Interested, please kindly post your resume to [email protected] or contact at 64593492

有兴趣者请付上完整的简历并发电邮至：[email protected]

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

1. Perform daily periodic checks of Central Kitchen to ensure compliance to in-house GMP/GHP standards, SOP, Product Specifications, etc.

2. Conduct random checks on incoming raw materials, and perform product cutting on raw materials to ensure goods received are within in-house specifications.

3. Ensure Process Verification and Validation exercise are completed (i.e. SOP/CCP verification, new product launch process observation, monthly facility checks, monthly traceability exercise, finished goods shelf-life verification, etc.)

4. Conduct investigations on product/process non-conformance (on-line and customer complaints) and follow-up on proposed corrective/preventive measures to ensure effectiveness.

5. Promptly follow-up with contractors (chemical/pest control) during routine servicing to ensure work orders are conducted as per contract.

6. Participate and engage in quality system implementation (audit activities by regulatory/certification bodies and customers).

7. Conduct data/trend analysis on non-conformity of raw material/finished goods, pest reporting statistics, monthly production and facility check statistics, etc. for process and quality improvement.

8. Ensure analysis of food products via microbiological and physical testing, calibration of lab equipment and measurement tools, internal sensory evaluation are conducted as per schedule.

9. Report all non-conformances, discrepancies and/or deviations, and follow-up on the investigation of the non-conformity results.

10. Other projects as assigned.

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

• To be able to work with all level staff in a fast move Chinese vegetarian restaurant and also able to prepare eastern and western menu.
• Friendly speaking with Mandarin, English or Malay language is an advantage.
• Able to work independently.

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.
That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata
Assistant Cook Duties and Responsibilities

· Setting up, cleaning, and organizing work stations

· Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

· Roti prataflour mixing

· Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

· Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

· Making Chappathi and Chappathi flour mixing

· preparation of south indian& north indian curies

· Taking orders from wait staff or computerized system

· Cooking order according to food health and safety standards

· Recommending ideas for specials or seasonal dishes

· Handling multiple food orders at one time

· Monitoring multiple food orders as new orders arrive

· Dressing order for presentation

· Ensuring each guest order has the correct food and sides

· Delivering food order to wait staff in a timely manner

· Storing all food properly

· Sanitizing and cleaning work stations and utensils

· Reordering stock and food supplies

· Monitoring other cooks and team members

· Assisting other cooks in preparing food or helping other team members when needed

Assistant Cook Requirements and Qualifications

· Ready to work any shift

· Able to work in a fast-paced environment

· Able to multitask, prioritize, and manage time efficiently

· Physical endurance to stand for an entire shift

· Self-motivated and self-directed

· Works well as part of a team and on individual tasks

· Able to quickly memorize complex or multiple orders

· High school degree or equivalent

· Previous experience as a busboy, cook, or relevant work experience

· Legally able to work in establishments which serve alcohol

· Able to work early mornings, nights, and weekends

· Must pass a background check

· Able to read and write

• 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)

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving.

· Must be able to work night shift and split shift

· Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Key areas of responsibilities

To increase total revenue opportunities for the serviced residences under all segments such as transient, leisure, medical, relocation, corporate and etc.

1. Manage and increase traffic conversion on the serviced residences website.

2. Manage and actively coordinate all online marketing activities.

3. Take an active role of updating in terms of website content of all third-party websites.

4. GDS - Drive the revenue of GDS channels / review GDS advertising pricing with vendors / max. revenue from the respective GDS.

5. OTA and others - Ensure rate parity across all channels / manage promotion.

Primary Responsibilities

• To manage room inventory and rate categories with the objective of yield maximization for the serviced residences.
• To develop and implement policies and procedures pertaining to the revenue management functions as well as maintain and optimising proprietary and online channels.
• To be responsible for the overall management of the Reservations and Revenue Management activities to achieve budgeted goals for all segments.
• To track and establish pickup trends, occupancy history and market segment development in order to facilitate forecasting process and to enable proper sales tactical action plan based on real trends analysis and information.
• To provide lead indicators of the market for executive decisions at the management level.
• To work on room revenue management, towards to goal of meeting budgeted revenue targets for the serviced residences.
• Directly responsible for managing distribution channels and all dynamic rates and achieving budgeted targets.

Job Function

• To compile and complete rate analysis through the various distribution channels, analyse mix of business through daily trends, segmentation reporting, historical data, yield management and competitive analysis.
• To read and analyse reports and market intelligence in order to make inventory yield recommendations to gain market share.
• To compile and review 10-day forecast along with weekly forecast projections; develop assumptions to ensure full market penetration and maximization of revenue sources.
• To review and update GDS property information; market data; familiarization and recommend various promotion programmes.
• Maintain rate parity on online channels and promote production on low cost distribution channels such as brand website and direct reservations.
• To assist sales efforts in providing action plans for revenue maximization, forecasting and budgeting.
• To work with Sales and Reservations to achieve optimal distribution channels, synergy and cross-sell purpose. Chair and conduct daily and weekly revenue meeting to outline strategies and hurdles within our systems to ensure the highest mix of room occupancy and RevPar through the various booking sources.
• To train and improve the performance of reservations and all front office personnel responsible for upsell revenue and category management
• To regularly audit distribution channels and all segments for compliance to approve rate grid. To ensure all rate grid and reporting guidelines are followed. To work closely with Sales Department. To communicate strategy to all relevant departments via regular revenue meetings.
• To maintain optimal forecast accuracy and a forecast outlook of 3 months at any point of time.
• To maintain channel availability and visibility with one year availability of best available rate at any point of time.
• Besides selling rooms, the Assistant Revenue Manager will also handle all other promotional events of the serviced residences.
• Any other suitable task or project as and when assigned by the Management.

Skills and experience required

• Diploma or Degree in Hospitality Management or an equivalent/relevant
• Min. 2 years of working experience in the hospitality industry or a similar role
• Strong communication and analytical skills
• Self-motivated, dynamic, result-oriented individual and a team player with strong business acumen
• Knowledge of Property Management systems and Microsoft Office applications

We regret that only shortlisted candidates will be notified.

We wish you all the best in your job search.

Main Duties and Responsibilities:

1. Strategic Purchasing & Inventory Management (60%)

a. Develop robust contingency plans for core SKUs, ensuring uninterrupted supply chains.

b. Drive inventory replenishment strategies for designated categories, optimizing stock levels and minimizing shortages.

c. Maintain monthly inventory in alignment with safety stock requirements, ensuring operational resilience.

d. Ensure purchasing and invoicing processes adhere to compliance standards.

e. Serve as a key liaison in supply chain management, facilitating seamless coordination across sourcing, ordering, and replenishment activities.

f. Act decisively as the primary escalation point for any supply disruptions, ensuring swift resolution.

g. Provide efficient administrative support for all purchasing-related operations.

2. Procurement Excellence & Supplier Relationship Management (20%)

a. Lead local tenders and negotiations, securing favorable terms and conditions.

b. Provide analytical insights for regional and group-level procurement initiatives.

c. Cultivate and nurture strategic partnerships with suppliers, fostering collaborative relationships.

d. Ensure supplier compliance with quality and contractual requirements, driving continuous improvement.

e. Manage sourcing activities and coordinate product trials to enhance product offerings.

3. Leadership & Development (10%)

a. Contribute to annual budget planning and goal setting, ensuring alignment with organizational objectives.

b. Collaborate with management to implement initiatives aimed at enhancing profitability and operational efficiency.

c. Conduct regular analysis of supply chain reports to identify opportunities for optimization and cost savings.

d. Provide guidance and mentorship to junior team members as an Assistant Manager.

4. Other Duties and Responsibilities as Assigned (10%)

Knowledge, Skills, and Requirements:

- Bachelor's degree or equivalent in a relevant field, with a minimum of 3 years of experience in planning and inventory management, preferably in the Food & Beverage industry.

- Exceptional interpersonal and communication skills, with the ability to collaborate effectively across diverse teams.

- Proficient in written and spoken English.

- Demonstrated ability to thrive in dynamic environments, working both independently and collaboratively.

- Strong proficiency in Microsoft Office Suite (Word, Excel, PowerPoint).

- Familiarity with ERP systems, IMS, and data visualization tools such as Power BI or Tableau.

- Proactive attitude, with a commitment to continuous learning and professional development.

Join our team at the forefront of the Food & Beverage industry, where you'll play a pivotal role in shaping supply chain operations and driving organizational success. Apply now to embark on an exciting career journey with us!

Main Duties and Responsibilities:

1. Strategic Purchasing & Inventory Management (60%)

• Develop robust contingency plans for core SKUs, ensuring uninterrupted supply chains.
• Drive inventory replenishment strategies for designated categories, optimizing stock levels and minimizing shortages.
• Maintain monthly inventory in alignment with safety stock requirements, ensuring operational resilience.
• Ensure purchasing and invoicing processes adhere to compliance standards.
• Serve as a key liaison in supply chain management, facilitating seamless coordination across sourcing, ordering, and replenishment activities.
• Act decisively as the primary escalation point for any supply disruptions, ensuring swift resolution.
• g. Provide efficient administrative support for all purchasing-related operations.

2. Procurement Excellence & Supplier Relationship Management (20%)

• Lead local tenders and negotiations, securing favorable terms and conditions.
• Provide analytical insights for regional and group-level procurement initiatives.
• Cultivate and nurture strategic partnerships with suppliers, fostering collaborative relationships.
• Ensure supplier compliance with quality and contractual requirements, driving continuous improvement.
• Manage sourcing activities and coordinate product trials to enhance product offerings.

3. Leadership & Development (10%)

• Contribute to annual budget planning and goal setting, ensuring alignment with organizational objectives.
• Collaborate with management to implement initiatives aimed at enhancing profitability and operational efficiency.
• Conduct regular analysis of supply chain reports to identify opportunities for optimization and cost savings.
• Other Duties and Responsibilities as Assigned (10%)

Knowledge, Skills, and Requirements:

• Bachelor's degree or equivalent in a relevant field, with a minimum of 3 years of experience in planning and inventory management, preferably in the Food & Beverage industry.
• Exceptional interpersonal and communication skills, with the ability to collaborate effectively across diverse teams.
• Proficient in written and spoken English.
• Demonstrated ability to thrive in dynamic environments, working both independently and collaboratively.
• Strong proficiency in Microsoft Office Suite (Word, Excel, PowerPoint).
• Familiarity with ERP systems, IMS, and data visualization tools such as Power BI or Tableau.
• Proactive attitude, with a commitment to continuous learning and professional development.

Join our team at the forefront of the Food & Beverage industry, where you'll play a pivotal role in shaping supply chain operations and driving organizational success. Apply now to embark on an exciting career journey with us!

Main Responsibilities

-Report to the Restaurant Manager or management staff appointed by the Company.

-Play a vital role in providing excellent dining experiences to our guests.

-Responsible for delivering exceptional service, taking orders, serving food and beverages, and ensuring guest satisfaction.

-Anticipate guest needs, responding promptly and courteously to requests or issues.

-Serve food and beverages to guests, ensuring accuracy and timeliness.

-Assist in cleaning and resetting tables for the next guest.

-Uphold high standards of professionalism and customer service at all times.

-Adhere to the company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-The ideal candidate should possess strong communication skills, attention to detail

-Ability to work flexible schedules, including evenings, weekends, and holidays.

-Physical stamina to stand and walk for extended periods and lift and carry trays or equipment as needed.

-Strict sense of hygiene and safety standards

-Basic language skills

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliceny.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and split shift
• Must be able to work extra hours if needed
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Responsibilites:

• Responsible for the business performance of all Restaurant Chain as well as maintaining high standards of food, service, and health and safety.
• Planning and analyze outlets' sales levels and profitability.
• Prepare reports at the end of the shift/week.
• Create and execute plans for staff development.
• Accountable for labour and F&B costing matters including inventory control and conducting monthly stock take.
• Handle disciplinary issues, conducting annual review and confirmation of staff.
• Provide effective leadership to the team to ensure targets are met.
• Constantly review, evaluate operations/procedures and suggest improvements to the managements.
• Coordinate the entire operations all outlets during scheduled shifts.
• Ensure strict compliance by all service and kitchen staff to company’s standard operating procedures.
• Develop standard operating procedures.
• Any ad-hoc duties assign.

Requirements:

• Minimum 3-5 years in food and beverage operational management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to spot and resolve problems efficiently
• Excellent in communication and leadership skills
• Up to date with food and beverages trends and best practices

Job Descriptions

• Manage customer flow and seating arrangement
• Greet customers, take orders, serve food and beverages and clear tables
• Respond promptly to customers’ enquiries with a consistently positive and helpful attitude, including answering questions about the menu.
• Ensure restaurant cleanliness daily by clearing tables, returning dishes to the kitchen, sweeping and mopping floors, washing and sanitizing kitchen utensils, and servicing restrooms.
• Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy.

Job Requirements

• No Requirements

Benefits

• There is bonus but no AWS

Working hours

• 5.5 days
• Mon/Wed to Sat 9:30am to 2:30pm and 4:30pm to 10:00pm
• Sun - 12pm-10pm

HIRING

The Preschool in the heart of Toa Payoh is hiring a cook.

It is conveniently located nearby Toa Payoh MRT station.

Starting Date: Immediately

Working Hours: 7am – 4:45pm (Mon-Fri)

Please contact 8183-6683 if you’re interested in.

征人

幼儿园诚征煮饭餐点制作人员
可立即开始工作

位置: 靠近大巴窑 地铁站

工作时间: 7am – 4:45pm (Mon-Fri)
如有兴趣，请洽 8183-6683

Job Type: Full-time

Salary: $1,600.00 - $2,400.00 per month

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

-Order supplies to stock inventory appropriately

-Verify and endorse all incoming products & raw materials

-Help in the preparation and design of all food and drinks menus.

-Produce high quality plated both design and taste-wise

-Assist in preparation, washing, peeling, chopping, cutting all food ingredients.

-Cleaning the food preparation equipment and other kitchen tools, housekeeping.

-Ensuring the food preparation areas are clean and hygienic.

-Comply with and enforce sanitation regulations and safety standards

-Resourcefully solve any issues that arise and seize control of any problematic situation

-Monitor portion control to meet requests and minimize waste

-Maintain a positive and professional approach with customers

-Ready to work any shift.
-Willing to work on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed