Basic: $3000 – 3500
Working Hours: 44 Hours Work
Location: Kim Yan Road (Nearest MRT: Orchard / Somerset)

Job Description:

• Prepare and cook vegetarian food
• Involve kitchen operations from food preparation to final production
• Food preparation will be in accordance with daily operations
• Maintain & ensure food hygiene, quality and standards
• Ensure the layout is tidy, clean, clear, and nicely set up for every dining session.
• Ensure cleanliness of all cooking & kitchen utensils, containers, plates, bowls, pots, woks freezers, basin sink, table, chairs etc.
• Any other appropriate duties and responsibilities as assigned by superior

Job Requirements:

• With prior cooking experience
• With valid food hygiene certificate is a plus
• Able to commence work immediately is a plus
• Able to work on weekends and public holidays

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Chef / Cook

Basic: $3000 – 3500
Working Hours: 44 Hours Work
Location: Kim Yan Road (Nearest MRT: Orchard / Somerset)

Job Description:

• Prepare and cook vegetarian food
• Involve kitchen operations from food preparation to final production
• Food preparation will be in accordance with daily operations
• Maintain & ensure food hygiene, quality and standards
• Ensure the layout is tidy, clean, clear, and nicely set up for every dining session.
• Ensure cleanliness of all cooking & kitchen utensils, containers, plates, bowls, pots, woks freezers, basin sink, table, chairs etc.
• Any other appropriate duties and responsibilities as assigned by superior

Job Requirements:

• With prior cooking experience
• With valid food hygiene certificate is a plus
• Able to commence work immediately is a plus
• Able to work on weekends and public holidays

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

• Responsible for smooth operations at the restaurant
• Take ownership and run day to day operation of the restaurant independently.
• Constantly find ways to improvise new and existing menu items
• Follow SOPs to ensure food are served correctly.
• Train, develop and motivate subordinates to meet and exceed established food preparation standards on a consistent basis
• cooking dishes according to food health and safety standards
• preparing ingredients for cooking

requirements

-able to work on weekends

-able to work independently

Job Description includes but not limited to:

*Reporting to the RM (restaurant manager) and or his/her assigned personnel working towards the restaurant's annual operating budget.

*Coordinate daily front of the house operations including bar related job scopes; in charge for making beverages, daily chores; setting of table cutleries, folding of napkins, washing, cleaning etc

*Telephone Etiquette: as in accordance with manager's SOP.

*Always ensure and maintain consistency of product quality presentation as set by company and manager.

*To achieve sales targets by upselling beverages/food items and maintaining customer satisfaction.

*Ensures compliance with regulatory compliance for hygiene; health, food safety , risk management and working in a safe environment for all employees and during deliveries.

*Assisting RM working towards the same goal for accountability in planning strategies to ensure that the company business plan is delivered.

*Manage inventory which includes ordering, receiving and stock taking (FSMS-monitoring forms are duly filled daily).

*Ensures proper food handling, sanitation and infection control procedures at all times.

*Always deliver the company brand promise and provide exceptional customer service at all times.

*Must have good knowledge of the restaurant/bar menu and their recipes.

*Performs additional responsibilities, although not detailed, as requested by the restaurant manager/and or his assigned personnel at all times.

Requirements:

*Committed to delivering high levels of customer service and providing go-the extra-mile service.

*Ability to work under pressure in a fast-face environment

Contact: 97333729 for a career pathway chat

Send CV: [email protected]

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

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

Qualities we seek are:

·Positive attitude and commitment to excellence

·Respective skills in functions to be performed

·Excellent interpersonal and communications skills

·Team work

·Willing to learn and able to work under pressure

·Experience in F&B Operations

·Preferably 3 years of previous experience in serving in restaurant

·Must be able to work night shift and split shift

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

COMPANY DESCRIPTION

RESPONSIBILITIES

Responsibility:

- Assist Sous Chef/ Junior Sous Chef with the kitchen work.

- Preparation and cooking food according to assigned menus.

- Sorting, storing and distributing ingredients.

- Ensure high standard of cleanliness and hygiene maintained in the kitchen at all times.

- Conduct pre-cooking checks on raw materials.

- To ensure all raw materials are labelled and dated

- Wash fruits and make cordial drinks

- Able to recognize what are the control forms

- Provide quality service during serving

- Collect food sample

- Operate / record a hot holding cabinet and food warmers

- Ensure daily operations is aligned to all company policies, procedures and maximum standards

- Ensures daily cooking procedures are in accordance with Camp Cook House's (CCH) SOP

- Prepare basic, washing, peeling, chopping and cutting raw items

- Handles all equipment and utensils the proper way and ''clean as you go''.

- Any other job duties as assigned by the superior.

Knowledge, Skills & Abilities Required:

Minimum 1 year of working experience in kitchen

Applicants without experience will be provided with culinary training (OJT)

Company: F&B

Location: Central (Near Orchard Station)

Position: HR & Admin Assistant Manager (Job ID: 19157)

Job Description:

■Financial

• Accounting Firm Liaison: Manage all accounting and financial operations in coordination with the accounting firm including issuing invoices and generating sales reports.
• Headquarters Accounting Liaison: Serve as the primary contact for headquarters accounting matters.

■Human Resources (HR)

• Attendance Data Management: Oversee and manage attendance records.
• Payroll Document Preparation: Prepare payroll documents and finalize drafts created by the accounting firm.
• Staff List Management: Create and maintain monthly staff lists.
• Staff Recruitment: Communicate with the outsourced company for recruiting.
• Onboarding Procedures: Manage new employee onboarding.
• Exit Interviews: Conduct exit interviews and manage offboarding procedures.
• Employment Contracts: Draft and manage employment contracts.
• Personal Information Management: Ensure the secure management of personal information.
• Monthly Performance Evaluations: Conduct monthly evaluation meetings during probation periods.
• HR-Related Documentation: Prepare HR-related documents such as warning letters and internal notices.
• Foreign Worker Passes: Apply for and renew foreign worker passes (S Pass, WP, LOC).
• MOM Portal Updates: Update government grant-related data on the MOM portal (NS, maternity leave).
• MOM Survey Responses: Respond to MOM surveys (salary data, employee turnover, etc.).
• MOM Portal Accident Data: Manage accident data on the MOM portal.
• Levy Bill Reports: Download Levy Bill reports from the MOM portal.
• Expatriate Payroll Reports: Submit monthly reports on expatriate salaries and housing to headquarters HR.

■Administration (Admin)

• License Management: Handle applications, renewals, and changes for various licenses.
• Expatriate Management: Manage visas, housing, and living arrangements for expatriates.
• Insurance Management: Renew and manage various insurance policies (store, expatriate condominium).
• Contract Management: Renew and manage various contracts.
• Import Customs: Arrange SFA inspection bookings for import customs clearance.

Job Requirements:

• Business level of Japanese is required as it is necessary to build relationships with Japanese speakers.
• Around 3 years of HR experience is desirable.
• Strong and accurate with numbers, as there are many opportunities to handle numbers in attendance management and payroll checks.
• Good at keeping things in order.

Interested applicants please send your resume to kuramoto at pasona.com.sg with email subject header "Job Application for HR & Admin Assistant Manager (Japanese speaking, F&B) - KN (Job ID: 19157)".

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

Kuramoto Natsumi
EA Registration No: R23118271
Pasona Singapore Pte. Ltd.
1 FINLAYSON GREEN #09-02 SINGAPORE 049246
Direct: +65 6239-4208 | General: +65 6732-6933
Email: kuramoto at pasona.com.sg
URL: www.pasona.com.sg
EA License No:90C4069

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

A World of Opportunities Awaits

Company Name: Dusit Thani Laguna Singapore

Job Title: Security Officer

JOB DESCRIPTION

• Conduct investigations and gather evidence related to theft/fraud or lost items, noise complaints, assault complaints, food poisoning complaints, and other guest complaints and incidents.
• Conduct interviews with relevant parties in order to obtain statements and information related to incidents.
• Assist with and notify manager/supervisor, local police, or other appropriate individuals in the event of accidents, attacks, or other incidents.
• Complete incident reports to document all Security/Loss Prevention related incidents such as theft, accidents, physical hazards, and fire alarms.
• Handle business interruptions and complaints, such as suspicious individuals, civil disturbances or demonstrations, noise complaints, intoxicated individuals, etc.
• Escort any unwelcome persons from the property without interrupting the orderly flow of property operation.
• Defuse guest or employee disturbances/altercations, including summoning appropriate authorities if necessary, and documenting incident.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manage.
• Maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs.
• Speak with others using clear and professional language; prepare and review written documents accurately and completely.
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• In addition, some states may have additional licensing/registration requirements to be considered for this position.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors, manager.

JOB REQUIREMENTS

• Minimum education of GCE "O" or "N" Level certificate
• At least 1 year working experience in a similar position in security & safety operations
• Possesses a valid security licence
• Applicants who have taken RTT will be prioritised
• First Aid and CPR+AED certified
• WSQ Respond to Fire and Hazmat Emergency certified
• 12 hour shift / Work 4 days

BENEFITS

• Company Transport Pick-up/Drop-off Provided
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
• Employee Room Rate, Learning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.

Deployment:

• Mon to Fri: 6.30 Am to 3.30 Pm
• Service not required on Sat, Sun and PH's.

Scope of Service:

Job description including responsibilities, requirement, skills and experience

1. Maintenance of NFS rooms

a. Able to maintain orderliness and ensure cleanliness of the NFS food lab (kitchen), and preparation room. Such as:-

i. washing and drying of cleaning cloth, aprons

ii. cleaning of food science equipment,

iii. cleaning of teachers & students’ work area, for instance sinks, stoves, refrigerators,..etc

iv. mopping of kitchen floor,..etc

b. Organize & tidy teacher and student work unit such as table tops, drawers & sinks after each lesson and any other duties related to the maintenance of the NFS room.

c. Manage the equipment and appliances in the NFS food lab(kitchen) (need to be familiar with food science equipment)

d. Assist in checking that the main gas tap, electrical switches (oven) and knives are kept under lock & key.

2. Food Preparation

a. Able to manage the preparation of ingredients for lessons such as the cutting, weighing and packing of ingredients prior to lesson

b. Organise ingredients and equipment in the kitchen which includes the repacking of ingredients into proper storage areas (refrigerator, cupboards).

c. Take stock of perishable food daily and work closely with the teacher-in-charge.

d. Able to operate some of the kitchen and food science equipment such as hand held blender, electric streamer, rice cooker, refractometer etc.

3. Administrative duties

a. Able to manage the process of accepting and verifying food orders.

b. Able to support all NFS teachers in the food lab(kitchen) at all times (excluding lunch time & scheduled breaks)

4. Any other duties assigned by the supervisor

Requirement:

The Personnel shall minimally have the following qualifications, skills and experience:

· Applicants should have completed primary school education

· 3 years of prior experience in food handling, kitchen, or simple administrative duties in similar educational institutions.

· Should be able to work efficiently and independently.

Responsibilities:.

• Trained to carry out Visual Acuity (VA) Tests for patients.
• Perform VA tests and record in the system.
• Promote health related messages to patients and encourage sign up of NUHS App/ HealthierSG.
• Data entry/ calling of patients for appointment as assigned by supervisor.

Requirements:

• Min Nitec and above
• No need experience , Training Provided
• Able to commit for min 6 months

Working Hours – 32 hours / week

Mon, Thurs, Fri: 8am-5pm (8 hours excluding 1 hour lunch)

Tue, Wed: 8am-12pm (4 hours)

All qualified applicants, please click “ APPLY NOW”

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599

Preschool Cook - Bedok

幼儿园厨师 - 勿洛

Koki Prasekolah - Bedok

Hiring Full-time Cook

• With or without experience
• Salary: $1.6K-$2.5K
• Contact: 6962-4455 (Phone/WhatsApp)

招聘全职厨师

• 有或无经验均可
• 薪金: $1.6K-$2.5K
• 联系方式: 6962-4455 (电话/WhatsApp)

Memerlukan Koki Sepenuh Masa

• Dengan atau tanpa pengalaman
• Gaji: $1.6K-$2.5K
• Hubungi: 6962-4455 (Telefon/WhatsApp)

Service Crew (Japanese Dining)

Salary: SGD2,800 – SGD3,000

(Depends on working experience)

Are you ready to join a culinary adventure like no other? Our new Japanese fine dining restaurant, led by a famously authentic Japanese chef, is looking for enthusiastic service crew members who can handle every detail with precision and a dash of fun!

Key Responsibilities:

• Take the helm of daily operations, ensuring everything runs smoother than miso soup.
• Shine in front-of-house roles: from cashiering and order-taking to serving culinary delights and beverages, as well as clearing and resetting dining areas.
• Ensure our bar is a treasure trove of necessities, from sushi-grade delights to sparkling sake.
• Become a menu maestro, familiarising yourself with our offerings to enhance guest experiences.
• Provide hospitality that's warmer than a bowl of ramen, greeting and attending to guests with genuine care.

What We're Looking For:

• Singaporeans & PR only.
• Bring a friendly face and outstanding customer service skills.
• A positive attitude and top-notch communication skills.
• Stay organised and maintain cleanliness, always on time like the bullet train.
• Eager to learn and grow in a dynamic, fast-paced environment.
• Availability to commit to a 5.5 day work week, including weekends and public holidays.

Perks of Joining Us:

• Daily meal allowance to keep you fueled.
• Benefit from leave entitlement beyond the usual – think marriage and birthday leaves!
• Outpatient and dental benefits to keep you healthy.
• A rewarding company scheme that appreciates your hard work.
• Dive deep into Japanese culture—a journey in every shift!

Eager to roll up your sleeves and make every interaction a delightful dining experience? Click the APPLY button or send your resume to [email protected] with your availability date and expected salary.

Key Responsibilities

• Responsible for creating and upholding a culture of service and operational excellence, through effective systems, training and a great work environment in a Japanese fine dining restaurant
• Manage day-to-day operations in the restaurant as appointed
• Create and improve standard operating procedures for service and product preparation offered is uphold
• Generate monthly reports covering HR, inventory, sales, staff and customer feedback
• Improve and maintain a training program for all new staff / ongoing mentorship and training for existing staff
• Ensure Workplace safety and hygiene standards are adhered to regulatory guideline
• Full understanding, and ensuring procedural compliance with the company’s policies

Operational Administrative Duties

• Supports the Food & Beverage inventory / stock management and assists in resolving issues.
• Monitors stock ordering by venue management and helps maintain par levels.
• Monitors and oversees the weekly roster for management and oversees the planning of staff rostering to promote productivity, minimize labour cost while maintaining best staffing balance.
• Lead and conduct daily pre-shift roll call with team members to update on daily specials, guests preferences / feedback, internal memos, company / marketing update, station plan, sales and any other operational update.
• Helps to promote a friendly PR culture at the venues, communicates regularly with customers to obtain feedback and monitors trends.
• Assists DOR to investigate and resolve customer complaints.
• Assists in coordinating venue, POS programming and issues.
• Work together with DOR and venue management. Identifies and resolves operational issues and strives to develop alternative/improved job methods and improved workflow.
• Takes all necessary/prompt action to understand and resolve discrepancies in stock/other cash security issues.
• Provides feedback and ideas to help further develop and establish marketing and promotional activities for the venues and review/research customer satisfaction.
• Ensures all onsite marketing is implemented on time and in the correct manner.
• Works with the Kitchen Chefs to ensure best food quality and Grade A hygiene standards.

Key Requirements

• More than 5 years experience in the JAPANESE F& B industry, preferably with some fine dining experience
• Excellent knowledge of food & beverage offered in the
• restaurant
• Good knowledge of food ingredients and cooking methods of food available on the menu
• Good memory to recall orders and customers’ names
• Excellent communication and PR skills
• Good wine knowledge
• Sound problem solving and grievance handling know-­how
• Exemplary leadership qualities

• Working Days: 5 Days
• Working Hours: 8.30am to 6pm
• Salary: $2,500 - $3,300
• Location: Textile Centre [Lavendar/Bugis MRT]

The Role
The incumbent will be assisting the Head of Human Resources to perform the full spectrum of HR functions, including payroll, to support the business growth.

• Handle operational HR matters and provide administrative support to the Human Resources Department.
• Deliver HR services in an effective and efficient manner by identifying and resolving HR issues with the relevant stakeholders where necessary.
• Provide support in the implementation of HR strategy and execution of any supporting programs.

Responsibilities:

• Process twice monthly payroll.
• Ensure all work pass matters for foreign staff are obtained and complied with MOM regulations.
• Prepare all of HR related letters, forms and appraisals per the employee lifecycle.
• Manage employee relations and grievances.
• Handle training administration tasks such as preparation of training materials and collation of training feedbacks.
• Assist in the application of government grants and submission of claims.
• Conduct outlet staff Interviews, including interview schedule, feedback and recording.
• Report and review HQ employees leave
• Stand in for receptionist duties
• Maintain the integrity and confidentiality of HR files and Employee P-file/database.
• Work closely with Operations Department to ensure all HR documents are properly collated and submitted for processing.
• Assist in other ad hoc duties as assigned by the Head of Human Resources or the Assistant Manager, e.g staff celebrations, department meetings, company events.

Requirements:

• At least 2 years’ relevant experience is required.
• Minimum diploma or equivalent.
• Knowledge of Singapore labour law, relevant government regulations
• Experience in Timesoft payroll and F&B Service Industry is required.
• IHRP certification is preferred

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job brief

We are seeking a Customer Account Manager to maintain and nurture relationships with our valued clients. You will serve as the primary point of contact for assigned customers, addressing their needs and ensuring they receive exceptional service.

Responsibilities

• Serve as the main point of contact for assigned customer accounts.
• Build and maintain strong, long-lasting customer relationships.
• Develop a deep understanding of customer needs and objectives.
• Actively manage the resolution of customer issues and concerns in a timely manner.
• Collaborate with sales and marketing teams to ensure customer satisfaction and retention.
• Identify opportunities to upsell or cross-sell products and services.
• Monitor account performance and prepare regular reports on account status.
• Forecast and track key account metrics (e.g., quarterly sales results and annual forecasts).
• Conduct regular business reviews with customers to ensure expectations are met.
• Travel to visit clients and attend meeting as required.

Requirements

• Diploma/Adv-Dip/ Degree or equivalent
• Min. 3 years work experience in sales management; FMCG industry will be an added advantage
• Proficient in Microsoft Office (Outlook, Excel, Word, Powerpoint)
• Ability to effectively communicate with all levels of the organisation
• Strong Leadership, Team-player, Result-Oriented and Customer-Focus
• Knowledge of principles and practices of sales
• Knowledge of basic business principles
• Proven ability to achieve sales targets

Responsibilities:.

• Trained to carry out Visual Acuity (VA) Tests for patients.
• Perform VA tests and record in the system.
• Promote health related messages to patients and encourage sign up of NUHS App/ HealthierSG.
• Data entry/ calling of patients for appointment as assigned by supervisor.

Requirements:

• Min Nitec and above
• No need experience , Training Provided
• Able to commit for min 6 months

Working Hours – 32 hours / week

Mon, Thurs, Fri: 8am-5pm (8 hours excluding 1 hour lunch)

Tue, Wed: 8am-12pm (4 hours)

All qualified applicants, please click “ APPLY NOW”

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599

To include but not limited to:

• Setting up, installing and then independently executing all topographic and hydrographic survey work for a project (“own work”) in line with the safety, health, environment and quality standards.
• Administering the project survey data.
• Reporting according to the Boskalis QA system.
• Performing all relevant calibrations.
• Solving technical surveying problems (approx. 80%) during a project.
• Supervising trainees and local surveyors.
• Explaining the survey results to the Project Manager and client.
• Staying informed about survey related trends and developments and suggesting improvements the Survey Operations Manager on a detailed level.

New Concept Opening Soon

A restaurant manager is responsible for overseeing the daily operations of a restaurant to ensure efficiency and profitability. Their job scope typically includes a range of tasks and responsibilities across various aspects of the business. Here’s a detailed overview of a restaurant manager's job scope:

Operational Management

• Daily Operations: Supervise and coordinate the activities of the restaurant staff to ensure efficient operations.
• Inventory Management: Oversee the ordering, storage, and usage of food, beverages, and supplies to maintain appropriate inventory levels.
• Facility Maintenance: Ensure that the restaurant is clean, well-maintained, and compliant with health and safety regulations.

Financial Management

• Budgeting: Develop and manage budgets, monitor expenses, and ensure that the restaurant operates within financial targets.
• Revenue Management: Implement strategies to increase sales and profitability, such as promotions and special events.
• Cost Control: Monitor and control costs, including labor, food, and supplies, to maximize profitability.

Staff Management

• Hiring and Training: Recruit, interview, hire, and train new staff members, ensuring they are equipped to perform their roles effectively.
• Scheduling: Create and manage staff schedules to ensure adequate coverage during peak hours and maintain labor cost efficiency.
• Performance Management: Evaluate employee performance, provide feedback, and implement disciplinary actions when necessary.

Customer Service

• Customer Satisfaction: Ensure high levels of customer satisfaction by addressing complaints, resolving issues, and implementing customer feedback.
• Service Standards: Maintain and enforce high standards of food quality, presentation, and service.

Marketing and Promotion

• Marketing Strategies: Develop and implement marketing and promotional strategies to attract and retain customers.
• Community Engagement: Build and maintain relationships with local businesses and community organizations to enhance the restaurant’s reputation and visibility.

Compliance and Reporting

• Regulatory Compliance: Ensure that the restaurant complies with all relevant health, safety, and employment laws and regulations.
• Reporting: Prepare and present reports on sales, expenses, inventory, and other operational metrics to the restaurant owner or corporate office.

Additional Responsibilities

• Menu Development: Collaborate with chefs and kitchen staff to design and update menus based on customer preferences and seasonal availability.
• Technology Management: Oversee the implementation and maintenance of restaurant technology systems, such as point-of-sale systems and reservation platforms.
• Crisis Management: Develop and implement plans to handle emergencies and unexpected situations, ensuring the safety of staff and customers.

Effective restaurant managers possess strong leadership, communication, and organizational skills. They must be able to multitask, handle stress, and adapt to the fast-paced environment of the restaurant industry.

Email CV with Photo to [email protected]

General Manager - F&B

Working Day: 6 days per week

Location: (Bugis)

Salary: $7000 - $8000

We are seeking a dynamic and experienced General Manager for our Food & Beverage division to be responsible for the overall operations of the restaurant and ensuring a consistent and outstanding guest experience. The candidate will oversee all areas of service within the restaurant, including but not limited to, training, motivating and retention of the team, food cost, labour cost, P&L responsibility, staffing plans, safety, and hygiene, all whilst adhering to all company policies and procedures and brand guidelines.

Job Responsibilities:

Operational Management

• Oversee daily restaurant operations, ensuring seamless execution and high standards.
• Maintain high standards of food quality, service, and cleanliness.
• Implement and maintain effective operational policies and procedures.
• Address operational challenges to identify and resolve performance issues.
• Manage the restaurant with attention to detail and genuine care.

Strategic Planning and Financial Management

• Develop and implement strategic plans to enhance F&B operations, increase profitability, and improve customer satisfaction.
• Manage the F&B budget, control costs, and maximize revenue.
• Perform financial analysis and reporting to monitor performance and make data-driven decisions.
• Identify, evaluate, and recommend new markets, products, or services.

Project Management

• Plan and execute investment and reinvestment projects, including new restaurant openings, remodels, and equipment purchases.
• Suggest refurbishment or remodelling plans to align with brand needs and industry trends.

Customer and Guest Relations

• Oversee the quality of food and service, acting as the main point of contact for guest satisfaction.
• Collaborate with chefs and other stakeholders to design effective menus and wine lists, ensuring excellent quality and fair pricing.
• Provide exceptional and professional interactions with guests and staff.

Team Leadership and Development

• Provide strong leadership to the F&B team, fostering a positive and productive work environment.
• Mentor and develop team members to help them reach their full potential.
• Encourage proactive and flexible problem-solving among staff.
• Lead front-of-house operations effectively.

Other Responsibilities

• Proactively take on additional responsibilities as required.
• Operate with creativity and flexibility to adapt to changing circumstances.
• Perform any other additional responsibilities as assigned

Job Requirement

• Bachelor’s degree in hospitality management.
• At least 10 years of experience in the F&B industry and 8 years of senior managerial experience is required for this role.
• Proven track record of successfully managing and growing F&B operations.
• Experience in financially and commercially planning.
• Willing to work flexible hours, including evenings, weekends and holidays.
• Experience in hotel management or fine dining concepts will be advantageous.

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

*Responsibilities include, but are not limited to:

*Working closely with the Executive Chef/Chef De Cuisine and his assigned personnel: supporting Sous/Junior Sous Chef; running the entire daily kitchen operations and also for outside catering events.

*Preparation/delegating of mise en place as written/verbally instructed by superior .

*Ensuring consistency in work performance; overseeing junior kitchen staff members: demi chef/cook/ trainees; learn and study the full knowledge of the menus and their recipes.

*Maintain proper stock for smooth running of daily restaurant operations

*Ensuring proper handling and storage of all food items (First-in-First-out) in accordance with the company /Head chef's standards.

*Always ensure quality control and food presentation as per standard company recipes (restaurant/outside catering) , ensuring all portion controls are strictly adhered to following the head chef's practices.

*Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (all staff members to use probe thermometer for checking of food temperature during receiving and to duly filled up FSMS monitoring form)

*Assisting Head chef/keep him updated; to oversee for stock items that are fast moving and for those that are not moving

*To ensure good hygiene and personal grooming standards, ensure working with safety for yourself and all fellow colleagues and adhere to Risk Management/safety practices.

*Enjoys being challenged, committed to serving food of the highest quality.

*To assist in monthly inventory for the entire kitchen..

*Monitoring portion and waste control to maintain profit margins.

*Perform any other duties as assigned by the management/CDC/Restaurant Manager

Requirements:

· Have good initiative, a self-starter and a team player.

· Positive attitude and good communication skills

· Solutions-oriented, results driven and problem-solver

Please send resume to: [email protected] (only shortlisted candidates will be notified or contact 97333729)

Industry: Information Technology Sector

Location: East area

Schedule: 5-day work week

Skills: Accounting Operations, Accounts Receivable

Our client is an established Singapore Technology Company who’s business focuses on IT Support and Services as well as distribution of technology products across the private and public sector domain.

This position is joining an existing Accounting Department that will focus on Accounts Receivables (AR) processing.

Position Responsibilities:

• Will be part of the Accounting Department, will handle accounts receivables processing - support the Accounting department in other operational duties.
• May be assigned administrative functions from time to time.

Position Requirements:

• Atleast Diploma level in Accounting, Business or related field.
• 1-year experience in accounting principles, accounting operations and management.
• Proficient in MS Office applications especially MS Excel, knowledge in QuickBook Accounting or similar accounting system a strong advantage.

We will look into all candidate but will prioritize those closest to the requirement.

Thank you!!

To prepare food from quality authentic indian raw materials, herbs,and spices,cook indian cuisine dishes and Tandoor dishes in its traditional way.

To ensure that all the Indian food is freshly prepared, and the food standards are met.

Be experienced in Indian, Chinese, southern and Northern Indian Vegetarian Cuisines and understands authentic indian food preparation for the daily needs.

He takes the whole responsibility for the kitchen's daily operations and supervise the junior kitchen staff.

He is also responsible for introducing new dishes and menus.

He is also to monitor and control stock levels and inventory which will be in his jurisdiction.

His task includes ensuring correct stock rotation and procedures are followed in the store area.

He is responsible for monitoring portions and waste control.

He will be responsible for preparing the work schedule for all kitchen staff.

He should have the capacity to work under pressure during the extremely busy period.

If food is finishing at the outlets on a busy day, he must be able to cook the same of similar items again if needed.

He is to possess the UNIQUE curry taste for our customers, consistency is important and all food should be perfected before leaving kitchen. It should to tasted and perfected prior to dispatch.

He must train new cooks & assistant cooks when situation arises.

He is to conduct meeting with cooks on a weekly basis to discuss on menus and production needs.

To ensure kitchen is cleaned every day and do the thorough cleaning once a week with the team.

He must do break shift every day comes at 8am and leaves by 11am and comes back at 5pm & leaves at 10pm thus covering Breakfast, Lunch & Dinner production needs. Must do catering ( if needed)

Requirements - This is a full time and permanent position and required to be fulfilled by an experienced chef working in a similar industry.

Mandatory Requirements

He is required to work on weekends and public holidays nad take off on a weekday.

Tamil speaking.

Foodshop within neighbourhood vicinities requires chief cook for local food.

Must be able to work spilt-shift (i.e. 5am to 9am and 4pm to 8pm).

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

Must be willing to impart your cooking skills to your assistant.

Must be able to co-ordinate well with the counter-staffs.

Must know how to take inventory to ensure no shortage of ingredients at all times (however not to stock-pile especially those perishable items).

Must have at least three years of similar working experience.

Must be a team player.