Hotel Receptionist | 5 Days | Day time | Guest Experience Executive | Chinatown | Up to $2.6

Salary range: $2,000 + OT
Gross (2500 to 2600)
5Days /week (including weekends + PH)
8am-7pm (included fixed OT)
Working location: Chinatown

Job Responsibilities:

• Provide friendly and efficient check-in and check-out service at Hotel Reception
• Carry out completion of the registration process by retrieving and inputting information from a computer system and confirming the guest's hotel reservation information
• Handle and resolve guest complaints and special requests in a professional manner, ensuring prompt actions at all times
• Willing to take on a proactive role in ensuring that all hotel policies and instructions implemented are followed throughout at the Hotel Reception counters and Lobby
• Handle walk-in, email, phone enquiries, and internet hotel room reservations
• Adhering to all front desk cashiering duties, including proper credit and cash handling policies and procedures
• Prepare shift reports for submission to accounts.
• Co-ordinate/liaise with other departments in all areas of operations: housekeeping, room service, maintenance, reservation
• Maintain and improve the hotel’s high standard of service and hospitality by providing relevant information such as customer feedback
• Perform any other duties as required and directed by the Manager or Management.

Job Requirements:

• Preferably with 1-2 years of working experience in a similar capacity
• Experience in a front office and/ or customer-facing & service role
• Willing to work on rotating shifts
• Flexibility to respond to a range of different work situations

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

• Study each recipe and gather all the necessary ingredients

• Cook food in a timely manner

• Delegate tasks to kitchen staff

• Inform wait staff about daily specials

• Ensure appealing plate presentation

• Supervise Cooks and assist as needed

• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

• Monitor food stock and place orders

• Check freshness of food and discard out-of-date items

• Experiment with recipes and suggest new ingredients

• Ensure compliance with all health and safety regulations within the kitchen area

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

Looking for a cook who is knowledge of south Indian Foods such as Preparation of Sambar, Rasam, Kootu & Poriyal , Vadai and Payasam as well dandoori & who is able to cook variety of biryani., including south indian, north indian and mohgal types of brini.,

Also able to cook up to 1000 pax,

Work independently

Able to prepare the order on time

Able to receive orders and follow up delivery schedules

Responsibilities:

• Prepare and cook food for all customers according to service standard and procedures
• Preparation work during kitchen opening and closing operation hours (mise en place)
• Ensuring the food preparation areas are clean and hygienic
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing, and distributing ingredients
• Ensure quality control and food presentation as per standard company recipes
• Ensuring all portion controls are strictly adhered to following the chef’s practices
• Ensure prepare guests’ order in a time manner
• Monitors usage of equipment and utensils to prevent damage and to ensure the equipment are maintained regularly to prolong the life span
• Washing, peeling, chopping , cutting and cooking food stuffs and helping to prepare all food items listed on the menu
• Disposing of rubbish and disposing refuse on a regular basis
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Perform miscellaneous job-related duties as assigned

Main Duties and Responsibilities

The Duty Manager is responsible for overseeing all hotel operations during the night shift. The incumbent will be responsible for ensuring efficient and smooth operations, whilst also tasked with the responsibility of making operational decisions and maintaining the efficiency of our services.

Key Responsibilities

• Guest Service Excellence: Ensure exceptional guest experiences by providing prompt and exceptional service. This includes addressing guest concerns and resolving any feedback in a prompt and professional manner.
• Operational Oversight: Supervise operations, including check-in/check-out procedures, reservations, and room assignments. Ensure smooth coordination between front desk and housekeeping, maintenance, and other departments.
• Compliance: Ensure that all our operations comply with local regulations, health and safety standards, and company policies.
• People Management: Cultivate a strong people culture by investing in the coaching and development of team members. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring. This includes coaching team members to ensure that all day-to-day operational matters are handled on time and that guests’ expectations are met.

Job Requirements

• Minimum of 4-6 years of experience in a hotel management or supervisory role, preferably in a property of similar standing.
• Degree or diploma in Hospitality Management, Business Administration, or a related field is preferred.
• Strong interpersonal, communication and organizational skills.

• Position : Sales Executive (Outdoor/Food Distribution) - Up to Gross $4,500 or more
• Location : East – Tampines North Drive
• Working hours: Monday to Friday | 8am to 5.30pm & Alternate Saturday | 8am to 12pm
• Salary (commensurate with experience) : Up to Basic of $3,000 + Average Commission of $800 - $1000 + AWS + Transport Allowance $900 (with vehicle) or $300 (Without vehicle) + Mobile Reimbursement + Average of one month Bonus + Up to 16 Days of Annual Leaves + Medical Benefits
• Duration : Permanent
• Industry : Food Distributor

Main Responsibilities:

• Service all customers under your account.
• Issuing daily orders as requested from your customers.
• Stock checking for daily delivery loading.
• Prepare quotation for all existing and potential customers.
• Ensure customer’s payments are made within credit terms without any outstanding payments.
• Reviewing your own sales performance, aiming to meet or exceed targets.
• Representing company at exhibitions, events and demonstrations.
• All jobs as instructed by Business Development Manager when necessary.

Requirements:

• Minimum N/ O/’ Level with relevant experience
• Must be PC literate
• Bilingual in English and Mandarin to communicate with colleagues who can only speak in mandarin

Email to: [email protected]

Do visit www.facebook.com/search.personnel for more job listings.

***We do not charge our candidates any referral fee nor bind them with any contract.***

Chloe Ong

Senior Consulting Manager (APAC)

Reg no.: R22105510

EA No: 13C6684

Join us at RB Food Group, where we offer a dynamic environment where talent thrives, supported by opportunities for growth, competitive compensation, and a commitment to excellence in the excellent service and culinary arts.

What you will be doing?

You may be required to perform the following, but not limited to:

• Setup host station and complete mise-en-plus prior to the start of operation hour for each meal period
• Operate and use POS and dining reservation system
• Take and enter reservations/cancellations in the reservation system in accordance with departmental standards.
• Reconfirm reservation through telephone or email on daily basis for each meal period and highlight to superior on high business volume day/meal period
• Check email in-box and reply all enquiries within prescribed timeline
• Handle all table allocation based on reservation and guests preference for each meal period in accordance with departmental standards
• Check on correctness of reserved table arrangement and preferred seating prior to the start of each meal period
• Handle all guest requests such as cake ordering, dietary requirement, etc. Ensure all information are accurately recorded and communicate to service and culinary team
• Handle menu update, printing and tag creation, if any. Ensure all menus and reading materials are in good condition and clean
• Perform opening shift and closing shift duties as assigned
• Perform or assist in the Front of House duties whenever is required

What are we looking for?

• Proven work experience as a Guest Relation Executive, Restaurant Host or similar role
• Fantastic communication skills and the ability to work as part of a team
• Takes pride in creation and has attention to detail
• Always looking for ways to get things done and do things better
• Passionate about the cuisine and offer inputs to create a better experience
• Flexible to adapt to shift requirements for special events and/or outlet requirements
• Ability to lead and be a teamplayer
• Excellent communication and interpersonal skills
• Strong problem-solving and decision-making skills
• Ability to work in a fine dining environment and handle multiple tasks simultaneously
• Flexibility to work on weekends, holidays, and evenings
• Previous experience in the restaurant industry
• Knowledge of food safety regulations and standards
• Proficiency in computer systems and software such as POS systems and Microsoft Office
• Experience with Sevenrooms is preferred
• Ability to maintain a high level of professionalism and customer service

What you will get?

• Staff meals
• Late night transport
• A positive work environment
• A company that is passionate about our food and people
• The opportunity to develop and grow with the brand

Restaurant Supervisor/Up to $3,000 + AWS

Benefits:

• Basic Salary up to $3,000 with yearly increment based on performance.
• Working shift pattern: 6/5/6/5 pattern (44 hours per week)

Job Description:

This is a full time role for a Restaurant Supervisor located in Singapore. Our client is Singapore's largest collection of everyday bars and kitchens where people from many backgrounds and cultures come together through food, drinks and entertainment.

You will be responsible for the daily operations of the restaurant, ensuring smooth and efficient functioning while maintaining company standards and integrity. They will drive sales through effective operational execution and respond to customer feedback and complaints. Cost control measures will be implemented to achieve profitability, and the manager will be responsible for managing restaurant liability in terms of human resources, safety, and security. High standards of quality control and hygiene will be maintained, and the manager will handle staff recruitment, training, and development. Managing and motivating staff, ensuring sufficient staffing, and overseeing event management are key responsibilities. Additionally, the role involves assisting in planning the beverage and wine menu, submitting monthly inventory, managing the POS system, generating reports, collecting customer feedback, ensuring stock availability, handling cash bank-ins, and maintaining cleanliness and order in the restaurant.

Qualifications:

• Minimum 3 years of experience in F&B.

• 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

Madura’s Restaurant is looking for a Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.
• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!

Operations Coordinator will manage overall operation of individual businesses. He/She will be reporting to Operations/Senior Manager in various aspects of operations including franchise operations and development, product development, outlet promotions, nationwide and local store promotional activities (in conjunction with Group Marketing Department)

• To assist existing franchise outlets on how to increase their sales and

their contribution profit margin.

• To provide service and support to existing outlets

• Maintain good franchise relationships and plan contracts.

• Handle customer feedbacks and enquiries

• Perform any other duties as required and directed by the Company

• To Provide adequate training to new staffs to enhance performance of the whole organisation.

• Conducts in-house training to staffs on a monthly basis.

Ginza Sushi Ichi, one Michelin star Japanese fine dining restaurant in Orchard area is seeking servers to join our award-winning team. Experience is not a must as training will be provided, but will be an added advantage.

Successful applicants will be entitled to the following employee benefits:

• Competitive salary.
• Joining bonus of up to $2000.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance.
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 5 days work week or 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Job Description:

We are looking for a highly motivated and skilled Junior Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

We are looking for a reliable and hardworking Kitchen Assistant to join our team. The ideal candidate will assist with food preparation, maintain cleanliness in the kitchen, and help ensure that the kitchen operates smoothly. This role is perfect for someone who is eager to learn and willing to contribute to a fast-paced environment.

Key Responsibilities:

• Food Preparation: Assist chefs with basic food prep tasks such as washing, peeling, chopping, and portioning ingredients.
• Kitchen Maintenance: Ensure that all kitchen areas, utensils, and equipment are kept clean and organised. This includes washing dishes, cleaning surfaces, and taking out the trash.
• Inventory Support: Help with stock management, including receiving and storing deliveries, monitoring inventory levels, and alerting supervisors to shortages.
• Assisting Chefs: Support the kitchen team by preparing simple dishes, assembling plates, and ensuring that meals are delivered promptly.
• Health and Safety Compliance: Follow all health and safety guidelines, including proper food handling, storage, and sanitation practices.
• Organisation: Ensure that the kitchen is properly stocked with necessary tools, ingredients, and supplies.
• Waste Management: Help manage food waste and ensure that waste is disposed of correctly.

Requirements:

• Experience: Previous experience in a kitchen environment is an advantage but not required.
• Skills: Basic knowledge of food handling, strong organisational skills, and the ability to work efficiently in a busy kitchen.
• Teamwork: Ability to work well within a team and take direction from chefs and supervisors.
• Time Management: Ability to multitask and prioritise tasks in a fast-paced environment.
• Physical Stamina: Comfortable with standing for extended periods, lifting, and handling kitchen equipment and supplies.
• Flexibility: Willingness to work varied shifts, including weekends, evenings, and holidays.

Working Hours:

• Mondays to Fridays 7.30am to 5.00pm

Responsibilities:

• Measure, weigh, and count products and materials.
• Examine and inspect containers, materials, and products in order to ensure that packing specifications are met.
• Mark and label containers, container tags, or products, using appropriate materials.
• Record product, packaging, and order information on specified forms and records.
• Sealing containers or materials, using the appropriate devices.
• Any other tasks as assigned by the Team Leader.

Requirements:

• Preferably with 1-2 years of working experience in related field.
• Pleasant, positive attitude and a team player.
• Able to commit till 31 Mar 2025.

Job Responsibilities

• Kitchen Helper is to carry out the daily kitchen equipment cleaning (wash of the basins and dish-washing equipment etc), and to perform both hand and machine washing of the dishes / utensils /kitchen ware at the designated kitchens. Clean and maintain kitchen equipment, utensils, and work areas cleanliness .
• Strictly adhere to safety handling protocols and personal hygiene procedures, promptly report any issues to the team.
• As a Kitchen Helper, you will play an important role in supporting the kitchen team and ensuring smooth operations.
• Check that all kitchen ware and utensils are properly stored and inspected.
• Any other duties as assigned by supervisor.

Requirements

• Minimum Secondary Education and above. Candidates who have good experience as kitchen helper and have completed primary education are welcome to apply.
• At least 3 (3) years of relevant experience as kitchen helper. Prior experience as kitchen helper in restaurant , hotel or any other relevant are strongly welcome to apply.
• The kitchen helper need to possess certificate in WSQ Food Safety and Hygiene / WSQ Food and Safety Course Level 1 / WSQ Basic Food Hygiene Course . Refresher training can be provided by company.
• Candidate with prior kitchen helper experience or cleaning ( Kitchen/ hotel / restaurant / Food Court) will be preferred.

Work Week

• 5 days work week ( 9am to 6pm), at times maybe required to work some weekend if needed.

SINGAPOREANS ONLY.

Location based in Orchard / Dhoby Ghaut Area.

• Preparing South Indian and North Indian cuisines for routine orders and also for catering purposes.
• Should be able to cook south indian foods such as sambar, vadai, poriyal Rasam ect.,
• Seasons food according to recipes or company needs.
• Orders ingredients and spices as needed.
• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer.
• Assists other cooks during the food Production process.
• Estimates expected food consumption and organizes preparation.
• Prepares any necessary sauces or accompaniments before meal service begins.
• Cleans food preparation areas as determined by law and company policy.
• Willing to do week ends and public holidays shifts
• willing to Early shifts starts 4-5 AM .

Job Description

• Demonstrates and promotes the company vision
• Regular attendance and punctuality
• Applies GMP/GLP in all areas of responsibility, as appropriate
• Organizes and conducts routine analyses independently and in compliance with applicable methods, protocols, SOPs and regulatory agency guidelines
• Documents work and maintains study documentation and laboratory records
• Independently able to use and perform basic troubleshooting of laboratory equipment and software appropriate for assigned tasks, while learning to perform routine and non-routine maintenance
• Provides input and participates in project meetings
• Performs peer review and QC review of data
• Performs assigned workload on a daily basis and effectively completes multiple assignments.
• Contributes to a cohesive team environment and maintains a positive attitude. Plans individual workload in coordination with team members.
• Maintains a clean and safe laboratory work environment
• Understands data generated, and history of methods.
• Recognizes deviations from normal results and inform Study Director, Principal Investigator, and/or management of any problems and/or deviations that may affect the integrity of the data and participates in corrective action of problems.
• Identifies problems, determines appropriate actions, and implements solutions with support or independently as appropriate.
• Able to adapt to new procedures or particular needs as directed.
• Able to identify critical steps in an assay.
• Leads process improvement initiatives.
• Completes all required training courses.
• Trains and assists less experienced staff
• May assist in optimizing and validating methods for a variety of matrices
• Participates in client visits or calls as needed
• Learns to write text for reports, methods and, or protocols
• Knowledge of departmental procedures and policies
• Viewed as a resource within their team
• Conducts all activities in a safe and efficient manner
• Performs other duties as assigned

Job Requirements

• Bachelor’s Degree in relevant field (Laboratory experience may be substituted for degree)
• May work with potentially hazardous substances and/or radio labeled
  materials
• Mandatory immunizations and screening as required
• Expected to understand the process for handling hazardous wastes and receive on-the-job training for handling specific waste types in their job
  area
• Will be exposed to food allergens (ex. Milk, tree nuts, peanuts, fish,
  shellfish, etc.)
• Work requires some standing and sitting for long periods of time, including working within a laboratory hood and standing at a bench top.
• Work requires use of PPE (personal protective equipment).
• Overtime and weekend work as required.
• Will be exposed to potential food allergens.

Learning & Development Executive (Trainer)

(F&B Retail)

• 5 days, 8.30 am-6pm
• Salary: S$3,000 -3,500
• Location: Geylang

Job Summary:
We are looking for an individual with a passion for learning and development who is committed to helping individuals and organizations reach their full potential. In this role, you will be responsible for designing and delivering learning and development programs and initiatives, providing training, and creating innovative ways of learning. You will also be responsible for conducting unannounced store audit to identify gaps and recommend for action to address the current problem.

Responsibilities:

• Act as an advocate for the Company, ensuring consistency and professional conduct is always maintained.
• Accessible in all stores as a resource and operation expertise.
• To develop training courses in a variety of formats, including classroom- based instruction, virtual sessions, and workshop to enhance employees work performance in a way that aligns with the values of the company.
• Conduct regular audits to determine skill gaps and training priorities.
• Collaborate with Area Managers to identify training needs of individual store incharge development plans.
• Create training workshop with materials, including presentations, handouts, and online resources, to support learning objectives.
• Collaborate with various department to ensure the current SOP is relevant, and up-todate to streamline the process to improve store productivity.
• Ensuring that employees are equipped with the necessary skills to succeed in their roles and developing future leaders.
• Provide coaching and support to trainee before, during and after training sessions to reinforce learning outcomes.
• Partnering with HR and Operations to develop a pool of talent in succession planning for each position from Supervisor to Area Manager.
• Responsible for arranging external training programs and application of training grants. Assess the costs of planned programmes and manage training budgets. Liaising with government agencies on training incentives. Update and maintenance for all training records.

Requirements:

• WSQ Diploma.
• A minimum of 2 years’ experience in Learning & Development.
• Proven experience in instructional design and training delivery.
• Demonstrated knowledge of adult learning theory and instructional design principles
• Certification in training and development (e.g., ACTA) is a plus.

Apply now for Interview arrangement

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Indian Restaurant - Little India- Vegetaerian

South Indian - North Indian

Dawa- Mock Special- Veg Chettinadu- Tandoori- Noth Alacarte Masala- Tiffen Items- Chats

Knowlegde in Creating New Receipeies

We are looking for a knowledgeable and enthusiastic cook with experience in both North/South Indian cuisine to work with us. We are for a candidate who can work with us to create new varieties of food products as well as improving our current line of food products through flavour enhancement, food longetivity and quality control.

Job Info:

• Salary: Basic up to $5200 + AWS + VB
• Working Hours: Monday - Friday (9am - 6pm), Alt Saturday (9am - 1pm)
• Location: Boon Lay

Job Scope:

• Provide support to functional departments in ensuring food quality and safety during daily operations
• Plan, organize, and coordinate to ensure the QA Department runs efficiently on a daily basis
• Align with the company’s business objectives and collaborate with department leads to adjust responsibilities in line with GM’s strategic plans
• Prepare monthly reports, such as Complaint Log, HACCP Objectives Summary, Demerit Point System Records, and GMP audits, for submission to management
• Gather and analyze data for trend analysis on non-conformities and improvement initiatives
• Plan lab testing based on FG sensitivity levels to manage department expenses and stay within budget
• Participate in and support quality system implementations, including audits by government agencies, certification bodies, and customers
• Collaborate with all functional departments on process improvements, standards, and procedures documentation
• Lead short-term projects, initiatives, or training programs and ensure timely completion
• Report non-conformance issues related to food quality or safety to the relevant coach
• Perform additional projects as assigned

Requirements:

• Minimum 5 years experience working in the Food industry and possess good knowledge of manufacturing processes
• Proven track record in leading the set-up and implementation of ISO22K or higher standards in the food manufacturing industry will be an added advantage
• Possess knowledge of international standards i.e. FSSC22K, GFSI
• Min. Degree/Diploma in Food related discipline, Food Science or Food Technology

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified*

We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280

Chou Jia Hooi | EA Personnel No.: R23115147

Preparation of cooking items and cleaning work,

Monday to Friday full day, Saturday 5pm to 10pm,

Sunday and Public Holidays Off

Meals provided

Near Raffles Place MRT

No experience required.