Total 29,152 F&B / Tourism / Hospitality job vacancies in singapore

Requirements:

• Able to cook vegeterian north and south Indian innovative cuisines
• Weigh, measure, mix and prepare ingredients according to the recipes.
• Steam, grill, boil, cut vegetables and other ingredients.
• Mix and prepare indian spices
• Check food and ingredients for freshness.
• Arrange and garnish dishes to make them look appealing to the customers.
• Ensure that the kitchen area, equipment and utensils are cleaned. Practice proper hygiene and sanitation.
• Able to train and supervise other cooks to deliver food orders in a fast pace environment

Responsibilities:

• Good experience in related food and beverage service industry
• Good experience with preparing Indian vegetarian dishes.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, etc.
• Able to handle work in a fast-paced environment.
• Able to work on week ends and public holidays.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Looking for full time cleaner at childcare. Work 5 and half days.

Assist cook in preparation of cooking and also to assist in washing the cups and plates for tea break. To wash the children toilet daily. To sweep and mop the classroom and corridor and other areas of the school. To maintain cleanliness and keept the school clean anfd tidy.

To empty the rubbish 3 times a day.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

The Restaurant Operations Manager is responsible for managing restaurant operations to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines.

What will I be doing?

As Conrad Centennial Singapore Restaurant Operations Manager, you are responsible for managing restaurant operations to deliver an excellent Guest and Member experience. A Restaurant Operations Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards:

Operational Oversight:

• Daily Operations: Oversee the daily operations of the restaurant, including opening and closing procedures, staff management, and customer service.
• Quality Control: Ensure that food quality and presentation meet the restaurant’s standards and address any issues that arise.

Staff Management:

• Hiring and Training: Recruit, train, and supervise staffs and front-of-house personnel. Conduct performance evaluations and implement development programs.
• Scheduling: Create and manage staff schedules to ensure adequate coverage during peak and off-peak hours.

Financial Management:

• Budgeting: Prepare and manage the restaurant’s budget, including monitoring expenses and revenue. Develop strategies to increase profitability.
• Inventory Control: Manage inventory, including ordering supplies, monitoring stock levels, and controlling wastage.

Customer Service:

• Guest Experience: Ensure high standards of customer service and address any complaints or issues promptly. Develop strategies to enhance the guest experience.
• Feedback and Improvement: Gather and analyze customer feedback to implement improvements and adjust service offerings.

Marketing and Promotion:

• Marketing Strategies: Develop and execute marketing and promotional activities to attract new customers and retain existing ones. This could include social media campaigns, special events, and partnerships.
• Brand Management: Maintain and enhance the restaurant’s brand image and reputation in the community.

Compliance and Safety:

• Regulations: Ensure compliance with local health and safety regulations, including food safety standards and employee welfare.
• Licenses: Maintain up-to-date licenses and permits required for operating a restaurant in Singapore.

Administrative Duties:

• Record Keeping: Maintain accurate records of sales, expenses, and other business-related documents.
• Reporting: Prepare regular reports on business performance, including sales figures, customer feedback, and financial status.

Strategic Planning:

• Business Development: Identify opportunities for business growth and expansion. Plan and implement strategies to improve overall performance and profitability.
• Trend Analysis: Stay informed about industry trends and competitor activities to keep the restaurant competitive.

What are we looking for?

A Restaurant Operations Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Minimum of 10 years of experience in senior management roles in Michelin-starred or fine-dining restaurants, preferably in Asia.
• Strong business acumen and financial management skills, with a proven track record of driving revenue and profitability.
• Excellent communication and interpersonal skills, with the ability to build and maintain relationships with key stakeholders.
• Passion for food and hospitality, with a deep understanding of the latest culinary trends and techniques.
• Exceptional attention to detail.
• Proficiency in service etiquette and protocols.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Responsibilities:

• Supervises all sales activities of Sales Managers, Assistant Sales Managers, and Sales Executives to ensure they achieve the goals of the Hotel marketing plan.
• Secures new and repeat business for the hotel by monitoring interactions with airlines, travel agencies, commercial enterprises, private clubs, and professional associations in local, domestic, and international markets. Maintains contact with planners, corporate accounts, incentive buyers, airlines, and wholesalers through personal sales calls, telephone contacts, and written communications.
• Evaluates current and potential markets/trends, coordinating all activities to maintain and increase revenue through added business volume and higher rates.
• Generates and promotes leads for other departments within the Hotel.
• Reports to both the Director of Sales and Assistant Director of Sales on new potential market areas that need coverage.
• Ensures that all sales staff are fully aware of competitors' activities at all times.
• Assists in organizing familiarization and site inspection trips to the Hotel for clients.
• Helps implement effective sales systems and procedures to ensure efficient execution of all group meetings and functions.
• Responsible for distributing sales-related information to other departments as appropriate. Meets clients during pre and post functions or meetings to ensure effective communication and feedback regarding client needs.
• Attends major promotional events to boost sales for the Hotel.
• Maintains high visibility for the Hotel in major market areas through direct sales solicitation, telephone, fax contact, and written communications.
• Assists in creating the Annual Revenue Plan.
• Assists in developing, implementing, and monitoring action plans to ensure Revenue Plan objectives are achieved.
• Designs and implements special programs to achieve greater productivity by:Increasing average rates
  Increasing occupancy
• Boosting business volume during challenging periods
• Enhancing local food and beverage banqueting sales
• Manages key accounts and oversees the selling and servicing of group business.
• Coordinates the development of all promotional materials.
• Provides direction on and conducts market research.
• Monitors competitors' activities.
• Maintains close collaboration with Regional/Corporate Sales teams and those of other ICHG hotels to ensure the hotel receives appropriate corporate consideration, direction, and support.
• Plans and executes sales trips to major market areas.
• Attends major travel functions to promote sales for the hotel.
• Under the guidance of superiors, directs all sales activities for Sales Managers and Sales Executives to ensure they meet the goals of the Revenue Plan.
• Produces monthly Sales reports and forecasts.
• Meets with guests from major producers/organizers of significant events staying in the hotel to ensure customer satisfaction.
• Establishes and continually updates mailing lists.
• Organizes and attends major sales/PR-related functions within the hotel.
• Works with Superiors and the Human Resource Manager to ensure the departmental performance of staff is productive.
• Duties include:Ensuring training needs analysis of sales staff is conducted and training programs are designed and implemented to meet these needs.
• Conducting probation and formal performance appraisals in line with company guidelines.
• Maintaining up-to-date staff records and approving leave requests, etc.
• Coaching, counseling, and disciplining staff, providing constructive feedback to enhance performance.
• Regularly communicating with staff and maintaining good working relationships.
• Performs any other duties assigned by Management.

Requirements:

• With 4 years of sales experience in the hotel industry field.
• A diploma or degree holder, in hospitality management or business related discipline.
• Positive, dynamic and results-oriented

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below to send in your resume or send to [email protected]

EA License No: 13C6305

Reg. 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.

Assistant Cook duties and responsibilities

The primary duty of an Assistant Cook is to assist the Cook in the day-to-day operations of the kitchen. Their main duties include

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

· Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

· Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

· Buying, weighing and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

· Managing inventory, unloading supplies and organising the storeroom

Assistant Cook skills and qualifications

A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:

· Experience in kitchen operations

· In-depth understanding of food health and safety regulations

· Exceptional time management and organisational skills

· Excellent verbal communication skills

· Exceptional physical stamina and strength

· Ability to work as part of a team

· Thoroughness and attention to detail

Assistant Cook experience requirements

Assistant Cooks have no specific work experience requirements. However, employers prefer candidates who have worked with a cook or have experience in a kitchen-related role. Applicants who have worked in restaurants, commercial kitchens, catering agencies and hotels are ideal for this role. Candidates can also receive valuable experience through volunteering. The ideal candidate should have a good understanding of the protocols and procedures of the food service industry, including health and safety standards. Candidates can receive experience through formal trainings and internships.

• Able to prepare local chinese cuisine
• 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

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

*Our restaurant daily operation from 12pm-2am

• Managing food and beverage operations within budget and to the highest standards
• Leading F&B team by attracting, recruiting, training and appraising talented personnel
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygiene standards as set in our SOP
• Recruiting & hiring of restaurant staff
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Train and demonstrate cooking techniques and proper equipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils and cutleries
• Manage inventory control ,usage and minimise usage
• Maintenance of restaurant equipment

Job Requirements

• Minimum GCE N-Level or ITE qualifications Minimum 3 years working experience in F&B or relevant experience
• Specialize in Vietnamese cuisines, including traditional dishes. Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills
• Fully responsible for taste, quality and hygiene of the food produced.
• Able to work in warm, oily and humid environment
• Able to do split shift and work on weekends and public holidays
• Able to multi-task, adapt to fast paced environment and work under pressure
• Uphold excellent food hygiene and kitchen safety practices

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• The sales executives will develop and expand company's market share to the assigned segment in food services. He/she will also be required to be aware of development in the menu of the clients and to feedback requirements of the clients to the management.
• Responsible for the achievement of his/her monthly sales target, driving growth through the foodservices sub-channels .assign to him/her and be responsible for timely AR collection
• Maintain and expand distribution channels /network.
• Identify leads and market potential to expand customer base in the foodservice channel and extend product range usage of the customers.
• Build collaborative relationship with internal / external stakeholders to ensure customers service excellence eg: attend to enquiry, respond to complaints on delivery or quality issue.
• Responsible to plan, implement, and evaluate promotional activities within the assigned channel and customers.
• Track, monitor, and analyse products, channel, and customer's sales trend to maximize sales opportunities and achieve sales goals.
• Provide market intelligence regarding to market trend and competitor activities in the foodservice channel and provide recommendations for follow-up actions whenever required.
• To execute SOPs guideline and always ensure compliance for all commercial activities

Requirements:

• Diploma or equivalent
• Minimum 2 years of relevant experience in Food Services distribution
• Experience in Country Club or Bakery segment will be advantageous
• Possess strong analytics, interpersonal, negotiation skills.
• Proficient in Microsoft Office

For interested candidates, please send your most recent and updated resume to [email protected]

Subject heading: F&B Sales Executive
(R23112594)

Recruit Express Pte Ltd

EA License No. 99C4599

We are running a local and Chinese Style Hunan Chinese restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Have Food Safety Certificate

3. Prepare Chinese Hunan Dishes according to our menu.

4. Maintain and execute Safety and Standard Operation Procedure required by the company.

5. Have leadership qualities, able to lead a team of workers for the day to day operation.

6. At least 3 years working experience in the same industry.

7. Perform an other duties assigned by the Restaurant Manager.

8. Ensure the freshness and quality of food items.

9. Main the cleanliness and hygiene of the kitchen.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Job Description

• Industry/ Organization Type: Food Products Distributor
• Position Title: Sales Executive
• Working Location: Jurong West
• Working Hours: 5 Days, Mon – Fri (8 AM – 5.30 PM)
• Salary Package: Basic Salary + Commission + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Foster business growth by identifying and selling to potential clients, while maintaining current clients’ relationships.
• Conduct canvassing and cold calling to generate leads, and initiate sales opportunities through calls and visits.
• Discover and cultivate new sales opportunities.
• Expand the client base by acquiring new clients.
• Meet overall monthly and quarterly sales targets and KPIs.
• Demonstrate software solutions and assess the business needs of customers.
• Identify, prospect, and sell a variety of products and corporate services to clients.
• Other tasks as assigned by superior.

APPLY NOW!!!

• Strong communication and interpersonal skills.
• Ability to identify and develop new sales opportunities.
• Candidates without sales experience are welcome to apply.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68076 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: F&B Service Crew / Server x 3 pax
• Working Location: East - Parkway Parade (Nearest MRT: Marine Parade MRT) / Central – 313 Somerset (Nearest MRT: Somerset) / South – Anchorpoint (Nearest MRT: Queenstown) – Choose either one workplace
• Working Hours: 5.5 days – Parkway Parade & Anchorpoint: 10.30 am-9.30 pm, 313 Somerset: 12 pm-11 pm (To be discussed)
• Salary Package: Up to SGD 2600 + OT + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Prepare work for Hall opening and closing operation hours
• Help customers settle down and advise on the ordering system
• Serve food to customers in an effective and polite manner
• Answering customer’s queries regarding services, menus, offers, or any other product-related enquiries
• Clean tables after customers have left and clear empty/unwanted dishes
• Assist kitchen staff whenever required
• Check & record fridge temperature
• Welcome and bid farewell to customers as they enter/ leave the restaurant
• Packing and labeling of products
• Maintain cleanliness and tidiness of shelves
• Organize & replace products on shelves
• Check and report on product expiry date
• Report any incident/accident, customer complaints, or feedback to the superior
• Maintain quality, excellent service & cleanliness at all times

APPLY NOW!!!

• Min 1 year of working experience in a related field
• Training provided to an inexperienced candidate
• Have good knowledge of the company’s products and good personal hygiene practices

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #66230 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Celine Tan | EA Reg No.: R1873694

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Working Hours : Mon to Fri, 7.30am to 6.00pm. No requirement to work on weekends or Public Holidays.

Salary : $2.3K (before CPF deduction).

Benefits : 14 days Annual Leave after confirmation, free meals, free uniform, medical benefit

Nationality : Singapore Citizens or PR

Duties : Food Preparation, Barista, Cashiering, Table Busting

Employees with potential can look forward to promotion within the company.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Company: Food Manufacturing / Retail Company
Location: Lakeside (Few Bus Stops away from MRT Station)
Position: Accounting Executive (Job ID: 19150)

Job Description:

- Accounts Payable
- Management of cheque / cash transactions and bank deposit
- Reconciliation of direct debits and finance accounts
- Preparation for accounting documentations
- Ensure all invoices are accurately in-put to the accounting systems with require supporting documents
- Verify and review invoices before payment processing
- Liaise with various departments and external parties to ensuring all suppliers' invoices and records are accurate and ensure payments and reimbursements are processed timely
- Assist in month end and year end closing process
- Calculate return for wholesales delivery order & issue wholesales invoices
- Monitor and maintain bank reconciliation and account receivable schedule
- Issue tax invoices for cake order and voucher
- Assist in monthly intercompany billing
- Ensure completeness of sales transactions recorded(Receipt voucher & journal voucher)
- Verify new supplier's bank details and circulate for management approval
- Assist in preparing some petty cash payment
- Calculate and prepare monthly lease asset depreciation and finance interest
- Maintain schedule for lease assets, lease liabilities and accrued interest
- Prepare month-end financial closing according to company's reporting timeline
- Assist in annual finance audit
- Provide training and supervise junior staff
- To upkeep filing and maintenance of records to facilitate references/traceability
- To carry out any other duties assigned from time to time when required

Job Requirements:

- Minimum 3 years of experience of accounting role, especially AP
- Work experience in the Manufacturing industry is preferred

Interested applicants please send your resume to [email protected] with email subject header "Job Application for Accounting Executive (Job ID: 19150)".

We regret that only shortlisted candidates will be notified. Other applications will be updated to our database for future job opportunities.

By submitting any resumes or applications to Pasona Singapore Pte. Ltd., you are considered to have read and agreed on the terms of our Privacy Policy, and consented to us collecting, using, retaining, disclosing your personal information to the prospective employers for their consideration.

Effective from 1 October 2020 under the new Employment Agencies (EAs) Licence Conditions,

EAs will be required to collect the personal data (e.g. NRIC number number for overseas candidates) of applicants referred to employers for permanent or contract job positions of at least six months with a fixed monthly salary of S$3,300 and above.

PDPA requirements on collection, use, and disclosure of personal data would not be applicable to EAs that are collecting such information as it is a regulatory requirement by Ministry of Manpower.

Please find Privacy Policy Agreement from the below link.

https://www.pasona.com.sg/privacy.html

Irfan Harith Bin Ismail

EA Registration No: R22107184

Pasona Singapore Pte. Ltd.

1 Finlayson Green, ＃09-02, Singapore 049246

Direct: +65 6239-4221 | General: +65 6732-6933 | Fax: +65 6733-2761

Email: [email protected]

URL: www.pasona.com.sg

EA License No: 90C4069

We are looking for a seasoned cook with extensive experience in preparing a diverse range of Indian dishes. The ideal candidate should possess a deep understanding of Indian culinary techniques, spices, and ingredients, along with the ability to lead a team effectively. This role requires a versatile individual who excels in all aspects of restaurant operations, including kitchen management, food preparation, and team coordination.