What we can offer

• Incentive scheme 4%-12% monthly based on sales target (after confirmation)
• Working at our beautiful waterfront restaurant nestled in Sentosa Cove. Our view of million-dollar yachts from One Degree Marina is akin to the harbours of Australia for a truly "overseas" atmosphere

Responsibilities

• Assist the Japanese Chef in preparing Japanese dishes from the menu
• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered to through effective control systems
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensuring compliance with all applicable food safety and regulations
• To prepare menu items such as sashimi, sushi, etc.

Qualifications

• Has at least 2 years of relevant working experience in F&B establishments of a similar niche
• Has an excellent sense of taste and creativity in food presentation
• Team player with good and effective communication and interpersonal skills

Benefits

• Incentive scheme 4%-12% monthly based on sales target (after confirmation)
• Working at our beautiful waterfront restaurant nestled in Sentosa Cove. Our view of million-dollar yachts from One Degree Marina is akin to the harbours of Australia for a truly "overseas" atmosphere

Responsibilities

• Assist the Japanese Chef in preparing Japanese dishes from the menu
• Consistently monitor food quality and quantity
• Preparing and cooking high-quality Japanese dishes, such as sushi, sashimi, tempura, etc
• Ensuring that food preparation and presentation is of a high standard and meets customer expectations
• Monitoring food quality and maintaining high standards of food hygiene and safety
• Managing inventory and food supplies, and placing orders as necessary
• Ensuring that the kitchen is clean and organized at all times
• Assisting with other duties as assigned

Qualifications

• Has at least 1 years of relevant working experience in F&B establishments of a similar niche
• Has an excellent sense of taste and creativity in food presentation
• Team player with good and effective communication and interpersonal skills
• Ability to multitask and prioritize tasks in a busy kitchen, with strong attention to detail

Benefits

• 5.5 day work week
• Incentive scheme 4%, 8%, 12% monthly based on sales target

Responsibilities

• Demonstrate genuine hospitality and deliver exceptional guest experiences
• Mix, garnish and serve drinks (alcoholic and non-alcoholic) according to company specifications
• Suggest drinks to guests based on personalised recommendations and menu knowledge
• Keep the bar stocked and clean while always providing friendly and attentive service
• Adhere to company standards for serving alcoholic beverages

Benefits

• 5 day work week
• Incentive scheme 4%, 8%, 13% monthly based on sales target

Responsibilities

• Assist in developing, motivating, managing and training team to optimise performance
• Ensure adequate staffing levels at all times, whilst working within budgetary parameters
• Training and supervising bar staff in order to ensure that they are knowledgeable about all aspects of serving liquor and cocktails
• Maintaining inventory of alcoholic beverages and non-alcoholic mixers to ensure that all bar supplies are available when needed
• Demonstrate genuine hospitality and deliver exceptional guest experiences
• Mix, garnish and serve drinks (alcoholic and non-alcoholic) according to company specifications
• Suggest drinks to guests based on personalised recommendations and menu knowledge
• Responsible for hiring and training staff to provide excellent service to patrons
• Creating effective schedules and quickly resolving conflicts to ensure that bar is well staffed during peak hours
• Setting and enforcing quality and safety controls
• Responsible for keeping the bar stocked and clean

Requirements

• Singaporeans or PRs only
• Able to independently recruit manpower for the bar
• Able to work at our Sentosa restaurant at 31 Ocean Way #01-02/05, S098375

Benefits

• Incentive scheme 4%, 8%, 12% monthly based on sales target

Responsibilities

Greenwood Fish Market is seeking an experienced and passionate bartender to join our team. In this role, you will create a warm and inviting atmosphere for our guests while crafting and serving high-quality beverages.

Key Responsibilities:

• Preparing and serving a variety of alcoholic and non-alcoholic beverages, including cocktails, beers, wines, and spirits
• Engaging with guests to understand their preferences and suggest drinks to suit their tastes
• Maintaining cleanliness and organization of the bar area and equipment
• Ensuring compliance with all relevant health and safety regulations and licensing laws
• Assisting in the creation of promotions and special events to attract customers to the bar
• Maintaining inventory and ordering supplies as needed

Requirements:

• Minimum 2 years of experience as a bartender in a high-end bar or restaurant in Singapore
• In-depth knowledge of beverage preparation and service, including cocktails, beers, wines, and spirits
• Excellent communication and interpersonal skills and the ability to build relationships with customers
• Good organizational and time management skills, with the ability to work in a fast-paced environment
• A positive attitude and a passion for creating a memorable customer experience

We offer a competitive salary and benefits package, as well as career growth and development opportunities. If you're a hardworking and reliable individual with a passion for the hospitality industry and a commitment to excellence, we'd love to hear from you!

Benefits

• Incentive scheme 4%, 8%, 12% monthly based on sales target

Job Description

Greenwood Fish Market is seeking a skilled and passionate Chef de Partie to join our team and assist in our Japanese counter. In this role, you will work under the supervision of the Japanese Head Chef to prepare and present high-quality Japanese cuisine, while ensuring the smooth operation of the kitchen.

Responsibilities

• Assist the Japanese Chef in preparing Japanese dishes from the menu
• Consistently monitor food quality and quantity
• Preparing and cooking high-quality Japanese dishes, such as sushi, sashimi, tempura, etc
• Ensuring that food preparation and presentation is of a high standard and meets customer expectations
• Monitoring food quality and maintaining high standards of food hygiene and safety
• Managing inventory and food supplies, and placing orders as necessary
• Ensuring that the kitchen is clean and organized at all times
• Assisting with other duties as assigned

Qualifications

• Has at least 1 years of relevant working experience in F&B establishments of a similar niche
• Has an excellent sense of taste and creativity in food presentation
• Team player with good and effective communication and interpersonal skills
• Ability to multitask and prioritize tasks in a busy kitchen, with strong attention to detail

What we can offer

• Incentive scheme 4%-12% monthly based on sales target (after confirmation)
• Working at our beautiful waterfront restaurant nestled in Sentosa Cove. Our view of million-dollar yachts from One Degree Marina is akin to the harbours of Australia for a truly "overseas" atmosphere

Responsibilities

• Assist the Japanese Chef in preparing Japanese dishes from the menu
• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered to through effective control systems
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensuring compliance with all applicable food safety and regulations
• To prepare menu items such as sashimi, sushi, etc.

Qualifications

• Has at least 2 years of relevant working experience in F&B establishments of a similar niche
• Has an excellent sense of taste and creativity in food presentation
• Team player with good and effective communication and interpersonal skills

• Assist in preparing ingredients (e.g., chopping vegetables, marinating meats, etc.) for Chinese dishes.
• Help with basic cooking tasks as directed by the chef.
• Ensure the kitchen area and equipment are clean, organized, and sanitized.
• Wash, peel, and cut vegetables, meats, and other food items.
• Ensure all cooking stations are stocked with necessary ingredients and supplies.
• Assist in plating and garnishing dishes when required.
• Help with dishwashing and cleaning kitchen utensils and equipment.
• Comply with food safety and hygiene standards, including HACCP and 5S practices.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

Wecruit Pte Ltd

EA License No. 20C0270

Recruitment:

• Manage manpower needs by sourcing, identifying, and selecting suitable candidates that match the hotel's profiles.
• Conduct market surveys and provide labor market insights and trends to enhance recruitment strategies and forecasting (manpower planning).
• Find external candidates to complement the hotel's workforce in compliance with local labor laws.
• Monitor the number of recruits to ensure it aligns with business needs.
• Prepare monthly statistics related to manpower, turnover, etc.

Compensation:

• Ensure that salaries for new hires and promotional adjustments align with approved salary ranges.
• Conduct annual salary and benefits surveys and keep an updated database on compensation packages offered by competitor hotels.
• Oversee and manage the annual performance appraisal process.
• Administer fringe benefits for different staff categories according to HR policies and procedures.
• Gather and compile relevant statistical reports on manpower and labor costs.
• Assist in compiling data for the Human Resource Budget.
• Maintain an efficient HR system to provide timely and updated information to management and departments.

Employee Relations:

• Offer counseling services to help staff perform their jobs more effectively.
• Provide guidance on recruitment, training, development, staff welfare, compensation, and retention.
• Advise Department Heads and Managers on HR matters following policies, procedures, and local laws.
• Assist in creating and updating HR policies and procedures.
• Review existing HR policies and practices and explore the feasibility of standardization.
• Interpret hotel policies to key personnel and ensure strict compliance.
• Approve part-time and overtime requisitions for departments.
• Establish an effective communication system between the hotel and employees.

Industrial Relations:

• Handle all industrial relations issues, including collective bargaining with unions, resolving employee disputes, and conciliating with unions/ministry.
• Conduct Board of Inquiry for disciplinary issues and recommend actions to maintain staff discipline.
• Foster and maintain a positive relationship with the union, liaise with union officials on industrial relations matters, and resolve grievances in line with legal requirements.
• Develop and implement HR and industrial relations policies, guidelines, and practices for the hotel.
• Review employee-related activities to ensure compliance with local legislation, safety regulations, and legal requirements.
• Network with other hotel HR practitioners to stay aligned on salary administration, compensation, and benefits.

Training:

• Work closely with Department Heads to assess training and development needs, maintaining open communication to improve employee skills, attitudes, and knowledge.
• Monitor training expenses to ensure they stay within budget.
• Prepare monthly and yearly reports on training activities.
• Oversee the maintenance of training records and ensure they are updated regularly.

Welfare:

• Promote a healthy work environment through sports and recreational activities.
• Ensure the maintenance of staff facilities to create a motivating environment.
• Oversee the upkeep of the staff cafeteria and ensure the provision of nutritious meals.
• Ensure all notices are displayed on the staff canteen notice board.
• Assist employees with welfare-related matters.
• Manage medical costs and ensure adequate insurance coverage.
• Perform any other duties as assigned by management.

Performance Management:

• Collaborate with department heads to create effective performance reviews and SMART plans to measure individual performance and identify areas for improvement and challenges.

Career Management, Succession Planning & Outplacement:

• Work with top management to:Identify high-potential associates.
  Develop career programs for key employees to support the company’s growth.
  Create programs and timelines to facilitate smooth transitions for employees entering or exiting their positions.

Requirements:

• With Diploma or Higher in related field.
• At least 3+ years of experience in related working experience.
• Well-versed in MS Office Applications.
• Excellent communication skills

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: [email protected];

EA License No.: 13C6305

Registration No.: R23117856

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Main Duties and Responsibilities

As the Reservations Executive for the Resort, you will be managing the room bookings and ensure that our guests have an exceptional experience from their initial reservation till the end of their stay in our Resorts.

The Reservations Executive plays an important role in processing reservations effectively and works closely with other departments to maximize the Resort’s room and spa sales.

Key Responsibilities

Reservation Management:

• Handle room reservations promptly and accurately through various channels, including phone, email, and online booking systems.
• Maintain accurate and up-to-date records of all reservations, including guest preferences and special requests.
• Manage group bookings, special requests, and VIP reservations, ensuring personalized service and attention to detail.

Guest Interaction:

• Provide exceptional service to guests by addressing their questions like information about room rates, availability, and hotel amenities.
• Assist guests with modifications or cancellations of their reservations, ensuring a smooth and hassle-free process.
• Handle guest complaints and issues related to reservations with professionalism and a problem-solving attitude.

Revenue Management:

• Monitor booking patterns and report on occupancy trends, helping to identify opportunities for maximizing revenue.

System and Record Management:

• Utilize reservation and property management systems to track and manage room inventory, availability, and bookings.

Job Requirements

• Diploma, Higher NITEC or NITEC or a professional equivalent qualification.
• 1 – 2 years of similar experience, preferably in a luxury hotel or resort setting.
• Proficient in Reservation and Property Management systems (eg. Opera)
• Able to multitask and work in a fast-paced environment.

Main Duties and Responsibilities

We are seeking a talented and accomplished Executive Sous Chef to join our pre-opening team here at Mandai Rainforest Resort by Banyan Tree. Possessing culinary creativity and expertise, the successful candidate will be responsible for providing exceptional and unforgettable dining experiences for our guests.

Key Responsibilities

• Responsible for leading our kitchen’s operations, including overseeing all culinary activities and ensuring compliance with all regulations with respect to food safety and hygiene. This will also encompass other operational aspects such as maintaining inventory levels, controlling food costs, and reviewing procedures to maximize productivity and efficiency.
• Collaborate with the Director of Culinary to develop and execute menus for our Resort. The Executive Sous Chef will create unique and innovative menus that reflect the theme and direction of the Resort, whilst concurrently ensuring high standards of food presentation.
• The Executive Sous Chef will also be responsible for maintaining the high standards of guest satisfaction expected of our brand. In performing this role, the incumbent will interact with guests to obtain feedback and aim for continuous improvement in food standards, quality and service.
• Cultivate a strong people culture by investing in the coaching and development of our associates. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring team members.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline.
• 5 to 9 years of culinary experience as a Head Chef in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background. Pre-opening experience will be an advantage.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

About the Company

Alchemy Foodtech is a Singapore food tech company on a mission to create food that doesn't just taste better, it's healthier too. We create solutions with plant-based ingredients that reduces sugar and carbohydrates, lowers the glycemic index (GI) while increasing fibre, protein and other nutrients in a wide application of food and beverages, while improving gut and metabolic health. Our plant-based technology, Alchemy Fibre™ and Alchemy SweetFibre™ are patented in 20 countries worldwide, and reaching markets such as Singapore, China, Korea, and SEA. Working extensively with food manufacturing and food service businesses, we’re on a mission to make a positive impact on people’s health one bite at a time. Let’s Make Carbs Good together!

About the Role

In this role, you will assist to develop new concepts and/or improve on existing formulations

· Research and development on various food products, with a focus on beverages

· Conduct tests and analysis of raw material and food products, including sensory, viscosity, TPA, shelf life etc.

· Liaise with external labs for testings

· Support pilot and commercial production development by working with manufacturers from different countries

· Prepare food samples for analysis and customer testings

· Learn about and conduct regulation checks of various countries, including labelling and nutrition claims

· Prepare product documents such as PDS, COA

· Maintain well-documented records of experiments

Requirements

· Bachelor degree in food technology, food science or field of study

· Proficient in English

· Proficient in Microsoft Word, Excel, PowerPoint

· Must know how to use food analysis equipment

Bonus Requirements

· Passion for food and health

· Ability to cook and/or bake

Job Requirements:

1. Handling of Hotel Breakfast Operations

2. Handling of staff duty meals

3. Ensuring Cleanliness of Kitchen and food safety

Benefits:

1. Regular working hours (8 hours a day)

2. Insurance

3. AWS

4. Dental

5. Medical Leave

6. Annual Leave

7. Training opportunities

8. Performance Bonus

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 Profound knowledge of different kinds of beverages

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

l Able to work night shift and split shift

· Must be able to work night shift and split shift

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

CHILDCARE CLEANER / COOK

Islandwide

Up to $2000

Responsibilities:

• Need Cleaner or cook
• Cook simple meal for children or
• Clean childcare centre environment.

Requirements:

• Relevant cleaner / cook experience is preferred.
• Training / guidance by seniors is provided.

Voon Yih Boon Reg No: R22106724

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees

• Addressed all personnel issues promptly and professionally.
• Oversaw the daily operations of food processing.
• Ensured that production met health, sanitation, and quality standards set by the corporation, food industry, and government agencies.
• Responsible for coordinating shifts, arranging schedules, and monitoring employee performance.
• Conduct training sessions for staff in areas of cleaning kitchen equipment and preventing damage and injury.
• Help to prepare and cook of food ingredients.

• Oversee food preparation, checking that all kitchen staff are performing their duties.
• Ensured that the production meet health, sanitation, and quality standards set by the company.
• Work with staff in areas of cleaning kitchen equipment and preventing damage and injury.
• Work with the cntral kitchen staff to ensure that central kitchen runs effectively, and have to be experts at ensuring food quality and maintaining kitchen equipment.
• Monitor equipments quality and make sure the the equipments are runing in good conditions.

• Conduct studies to discover ways to improve the efficiency of production processes
• Oversee the hiring and training food production personnel
• Ensure manufacturing and processing staff wear appropriate sanitary and protective gear to ensure health and safety
• Monitor every aspect of production to ensure compliance with established procedures and standards
• Oversee the maintenance, repair, and replacement of production equipment to ensure smooth work operations
• Develop and promote new food products to boost sales and increase generated returns
• Allot work tasks to company staff according to their specialization and history
• Set production objectives and implement action plans for achieving set targets
• Conduct forecast to identify potential risks and contingencies in a proposed project
• Prepare periodic reports to update upper management on food production activities
• Create workshifts to ensure round-the-clock food production operations
• Maintain accurate inventory of raw materials and processed food products
• Ensure products and raw materials are stored properly at optimum conditions
• Carry out surveys to identify customer requirements and adjust to meet such needs

Role & Responsibilities

The Restaurant Manager is responsible for the profitability of the outlet, performing outlet-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance and back office support. Other responsibilities include managing inventories, interacting with customers, wait staff and support employees to maximize revenue generation and enhance the customer experience, overseeing the recruitment, training and motivation of staff, maintaining high standards of quality control, hygiene and health and safety in the dining area.

Business Operations

• Responsible for the overall performance of the restaurant
• Ensure the smooth operations of the restaurant
• Monitor income and expenses
• Manage cost and quality controls
• Project and order daily required supplies
• In-charge of the submission of all reports at the end of the shift/week/month including but not limited to sales, food cost and labour cost
• Manage equipment maintenance

Customer Service

• Manage customer experience
• Ensure and maintain service quality and professional etiquette
• Customer feedback management

People Management

• In-charge of recruiting and training to team members
• In-charge of the overall performance of team members
• To develop and motivate team members through capability development
• Conduct staff performance assessment process
• To ensure that all employees adhere to the company’s quality and standards
• Lead team to implement change

Adhering to Quality and Standards

• Manage compliance with F&B hygiene policies and procedures
• Examine food and beverage preparation
• Ensure quality control for food and service

Skills/Qualifications:

• At least 4 years of relevant experience in F&B restaurants
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced environment
• Possess strong leadership qualities
• Able to work shift hours

Required Working Shift: 6 Days 10 Hours/Week

Main Duties and Responsibilities

We are seeking a passionate hospitality professional to join our pre-opening team as our Hostess.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• Be responsible for taking reservations, answering the phone, responding to any guest requests.
• Greet each guest warmly. Be helpful, welcoming and pleasant towards each Guest.
• Prepare and check tables before service.
• Prompt to clear and reset tables after service.
• Responding to guest enquiries and requests.
• Communicating guest information to the team (special requests, occasions) to personalize guests' experience
• Complete all opening and closing procedures in a timely manner.
• Always be assertive and attentive to guests’ needs.
• Ensure each guest gets a fond farewell before they leave.
• Assist in building and maintaining a strong guest profile database.
• Support food & beverage service when required.
• Any other tasks as assigned by the Restaurant Manager.

Job Requirements

• Minimum NITEC/Higher NITEC in Food and Beverage/Customer Service/Guest Relations or an equivalent professional qualification in a related field
• 1 to 2 years’ experience, preferably in the Hospitality or Food & Beverage industry. Pre-opening experience would be useful. Fresh graduates are welcomed.
• Strong interpersonal, communication and organizational skills.
• Highly motivated team player, able to perform with minimal supervision.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Must be indepent to deal with seafood such as crabs , lobster , fish, etc.

Sous Chef

Responsibilities include:

• Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
• Oversee the organization of kitchen stock & ingredients;
• Verifying all food products are properly dated and organized for quality assurance;
• Work closely with the Head Chefs and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
• Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
• Actively respond to and handle guest problems and complaints;
• Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
• Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
• Ensure proper grooming and hygiene standards for all kitchen staff;
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise; and
• Assist the company in expansion plans.

Job Title: Canteen Cook (Halal Cuisine)

Location: JALAN PAPAN

Salary Range: $3,000 - $3,900 per month

Job Type: Full-Time

About the Role:

We are seeking a skilled and dedicated Canteen Cook with a strong understanding of halal cuisine to join our team. The ideal candidate will be responsible for preparing a variety of delicious and nutritious meals, ensuring the highest standards of quality, hygiene, and taste. If you have a passion for cooking and experience in halal food preparation, we would love to hear from you!

Key Responsibilities:

• Prepare and cook a variety of dishes in line with halal dietary requirements, ensuring meals are flavorful, well-presented, and nutritious.
• Plan menus and meal schedules, incorporating seasonal ingredients and customer preferences.
• Maintain cleanliness and organization in the kitchen, ensuring all food safety and hygiene standards are strictly adhered to.
• Manage kitchen inventory, including ordering supplies and maintaining proper storage of ingredients.
• Collaborate with kitchen staff and canteen management to improve menu offerings and optimize kitchen operations.
• Adjust recipes and portions as needed, based on customer feedback and food supply availability.
• Ensure proper handling and storage of all food items to prevent contamination and wastage.

Requirements:

• Proven experience as a cook, preferably in a canteen, restaurant, or food service environment.
• Strong knowledge of halal cooking practices and the ability to prepare a variety of halal dishes.
• Familiarity with kitchen equipment, food safety, and hygiene standards.
• Ability to work efficiently under pressure and manage multiple tasks simultaneously.
• Strong communication skills and the ability to work well within a team.
• Flexibility to adapt to changing menus and dietary requirements.
• Culinary certification or relevant training is a plus.

Our client is a well-established MNC, market leader in the F&B industry. They are looking for a Senior Operation Leader to assist their team for the next phase of their business. They are located in the Central area – easily accessible.

Responsibilities:

• Formulate and implement strategies/plans to achieve results that align with business objectives.
• Spearhead the creation and execution of the strategies/plans to ensure profitability.
• Responsible for preparing weekly sales analysis reports for the department.
• Monitor team performance and competencies
• Identify key issues by analyzing the sales data and reports to improve outlet performances.
• Prepare presentations and documents as required.
• Collaborate with team to review operational performance and identify improvement opportunities.
• Enhance and optimize the operational efficiency of existing business ventures and assist with daily ops activities.
• Liaising with Central Kitchen
• Familiarize with their business models, policies, standard operating procedures and processes.
• Acquire a thorough understanding of kiosk outlet and stores operations.
• Meet any key performance indicators and objectives established at the beginning of the program.
• Conduct outlet site visits as needed
• To finish all the task as assigned and complete all other ad hoc duties as assigned

Requirements:

• Minimum Diploma in relevant field of studies
• Relevant operational experience preferably from F&B industry

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

We regret that only shortlisted candidate will be notified.

Recruitpedia Pte. Ltd.

EA License No: 19C9682

EA Personnel No: R23115674 (Chong Jia Jia)

Job Description:

• Responsible for daily sales and oversee the operations.
• Work closely with the head chef, supervisors and managers to ensure excellent service.
• Control and direct the food preparation processes and any other relative activities.
• Handling a wide range of raw fish and other ingredients.
• Ensure the highest quality in preparation of dishes.
• Make sure ingredients are always fresh and high-quality.
• Monitor food stock and place orders, as needed.
• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.
• Oversee the cleanliness, hygiene, and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standard in this area.
• Train and develop team members in the future.