Responsibilities:

• Acquire and expand new clients, focusing on retailers like Japanese restaurants, supermarkets, and food wholesalers (60%)
• Manage existing clients and follow up on their needs (40%)
• Coordinate and execute promotional projects/events, providing post-event reporting
• Initiate meetings with clients to understand their requirements and address concerns
• Negotiate and finalize deals, managing and resolving complaints or objections
• Ensure accurate and timely processing of all orders
• Collaborate with team members to enhance overall outcomes
• Handle any ad-hoc duties as assigned

Requirements:

[MUST]

• Minimum of 1 year of B2B sales or account management experience in any industry
• Capable of planning and organizing promotion projects/events
• Proficiency in Japanese (N1 level) for effective communication with Japanese-speaking clients/counterparts
• Interest in Japan and Japanese food
• Fluent in Excel

Soft Skills:

• High interpersonal and communication skills
• A team player

[ADVANTAGE]

• A candidate experienced and familiar with Thailand, Vietnam, (the Philippines, and Indonesia) market
  A candidate willing to travel abroad for business, if necessary
• Experience in handling agricultural products (meat, rice, fruits, vegetables, sake, agricultural process food)
• Any experience in promotion projects
• Working experience in a Japanese company

We regret that only shortlisted candidates will be notified. However, rest assured that all applications will be updated to our resume bank for future opportunities.

Please kindly refer to the Privacy Policy of Good Job Creations for your reference:

https://goodjobcreations.com.sg/en/privacy-policy/

EA Personnel Name: Kento Joko
EA Personnel Reg. no.: R2199712
EA License no.: 07C5771

Key Responsibilities of a Chef

1. Menu Planning and Development

• Creating Menus: Design and plan menus that align with the restaurant’s concept and customer preferences, ensuring a balance between innovation and customer favorites.
• Recipe Development: Develop and test new recipes, ensuring they are both delicious and feasible for the kitchen to produce consistently.

2. Food Preparation and Cooking

• Cooking: Oversee the preparation, cooking, and presentation of food, ensuring high standards of taste, quality, and consistency.
• Ingredient Selection: Choose high-quality ingredients, often collaborating with suppliers to ensure freshness and sustainability.

3. Kitchen Management

• Team Supervision: Manage kitchen staff, including line cooks, sous chefs, and other kitchen workers, assigning tasks, and providing training and mentorship.
• Scheduling: Create and manage work schedules to ensure the kitchen operates efficiently, even during peak hours.

4. Quality Control and Hygiene

• Standards Maintenance: Maintain high standards of food safety, hygiene, and sanitation in compliance with local health regulations.
• Quality Assurance: Regularly inspect the kitchen, equipment, and ingredients to ensure everything meets the required standards.

5. Inventory and Cost Management

• Inventory Control: Monitor inventory levels, ordering supplies as needed while minimizing waste.
• Cost Management: Develop and manage budgets, control costs, and optimize resource use without compromising quality.

6. Customer Interaction

• Feedback Handling: Engage with customers to gather feedback, address complaints, and ensure a positive dining experience.
• Special Requests: Accommodate special dietary requirements and requests, ensuring customer satisfaction.

7. Innovation and Trends

• Staying Current: Keep up with culinary trends, experimenting with new techniques and ingredients to keep the menu fresh and exciting.
• Innovation: Innovate and introduce new dishes and cooking techniques to stay ahead in the competitive culinary field.

Additional Responsibilities

• Event Planning: Coordinate and manage special events, banquets, and catering services.
• Collaboration: Work with management and front-of-house staff to ensure seamless service.
• Training Programs: Develop and implement training programs for kitchen staff to improve skills and maintain high standards.

Required Skills and Qualifications

• Culinary Expertise: Proficiency in various cooking techniques and cuisines.
• Leadership: Strong leadership and team management skills.
• Creativity: Innovative thinking to create new dishes and improve existing ones.
• Attention to Detail: High level of attention to detail in food preparation and presentation.
• Communication: Excellent communication skills for interacting with staff and customers.
• Problem-Solving: Ability to quickly resolve issues that arise in a fast-paced kitchen environment.

Job Description:

• Maintain a high standard of kitchen hygiene, safety, cleanliness and safe food storage.
• Prepare meat and seafood items by cutting, slicing, sectioning, chopping and cleaning accordingly to the requirement.

Requirement :

• Have at least 3 months of relevant working experience.

All qualified applicants, please send in your resume NOW to:
Whatsapp: https://wa.me/+6597430026
Email : [email protected]

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

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

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.

Job Highlights

• Attractive salary, benefits package and meal allowance
• Monthly incentive
• Annual variable bonus
• A highly motivated team
• 5.5 day workweek
• Easy access via MRT ( 5 min walking distant to Cityhall or Bugis)

Job Description

• Prepares all raw cooking materials and other required products.
• Prepares thorough mis-en-place as featured for the menu.
• Prepares orders according to the recipe and ensures that portioning is correct.
• Stores all raw food materials according to the standards.
• Works closely with the Leading Cook.
• Ensures that all hygiene standards are observed when preparing the food materials.
• To follow and enforce food hygiene at all times.
• Maintain personal grooming and hygiene standards.

Requirement:

Singaporean or PR only ( no quota for foreigners)

Please whatsapp CV to 97333605

• 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.

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking a skilled and enthusiastic Commis to join our culinary team. As a Commis , you will assist in the preparation of food items across various kitchen sections, ensuring the highest standards of quality and efficiency are maintained.

Principal Accountabilities

1. Assist in the preparation of food products in accordance with recipes and standards set by the restaurant.
2. Support the Chef de Partie and other kitchen staff in executing daily tasks efficiently and accurately.
3. Maintain cleanliness and organization of work areas, including storage areas and kitchen equipment.
4. Follow proper food handling and sanitation procedures to ensure food safety and hygiene standards are met.
5. Assist in receiving, storing, and rotating food products to ensure freshness and minimize waste.
6. Adhere to portion control and presentation guidelines to maintain consistency in food quality.
7. Collaborate with team members to ensure smooth kitchen operations and timely food service.
8. Assist in stocktaking and inventory management as directed by the Chef de Partie or Sous Chef.
9. Perform other duties as assigned by kitchen management to support overall restaurant operations.

Communication & Working Relationships:

• Communicate effectively and professionally with kitchen colleagues and supervisors to ensure smooth coordination of tasks.
• Collaborate with other members of the culinary team to maintain a positive and productive work environment.

Knowledge, Skills, and Experience:

1. Previous experience in a kitchen environment preferred.
2. Basic understanding of culinary techniques and food preparation methods.
3. Ability to follow instructions and work as part of a team.
4. Strong attention to detail and commitment to maintaining high standards of cleanliness and hygiene.
5. Flexibility to work various shifts, including weekends and holidays, as required.
6. Willingness to learn and grow in a fast-paced culinary environment.

Physical Requirements of the Job:

• Moderate physical activity, including standing for extended periods and lifting/carrying objects up to 20 kilograms.
• Exposure to high temperatures and potential hazards in a kitchen environment.
• Ability to work in a fast-paced and demanding setting while maintaining focus and attention to detail.

If you are passionate about culinary arts and eager to develop your skills in a dynamic restaurant environment, we encourage you to apply for the position of Commis 3 at SUSHISAMBA Singapore. Join our team and contribute to delivering exceptional dining experiences that reflect our unique fusion cuisine.

JOB DESCRIPTION:

• Greet customers and hand out menus.
• Take meal and beverage orders from customers and place these orders in the kitchen.
• Make menu recommendations and inform patrons of any specials.
• Deliver meals and beverages to tables when they have been prepared.
• Check that customers are satisfied with their meal.
• Prepare the bill for tables when requested.
• Cash up bills and ensure that the correct amount has been paid.
• Administer change to tables if needed

JOB REQUIREMENTS:

• Endurance to walk and stand for long hours.
• Flexible work hours.
• Ability to remain calm and professional with difficult customers.
• Excellent interpersonal skills.
• Coordination to carry plates or trays without dropping anything.

Roles & Responsibilities

• Lead the junior cooks in food preparation.
• Pratta Making and Cooking, Nool Pratha Bun Pratha, Chapathi Making.
• Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan
• Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani
• Ensure that food preparation areas are kept clean and tidy, up to NEA food hygiene standards.
• Extend recipes to facility population requirements.
• Fill pre-preparation and inventory pull sheets before every meal.
• Orient and train program for inmate workers.
• Stick to sanitation and safety program.
• Display good communication and human relation skills as per Food Service Manager’s directions.
• Support manager to manage high level of good client relations.
• Develop and set up local procedures for receipt, check and food and non-food issue.
• Cook varied regular and special diet foods for balanced healthy diet.
• Use varied kitchen equipment in large quantity food production.
• Conduct administrative and human resource management functions with supervised staff.
• Offer advice, counsel and instruction to staff members.
• Handle disciplinary measures appropriate to authority delegated.
• Execute Equal Employment Opportunity policies and program.
• Oversee food preparation for adherence to quality standards.

Job Requirements

• Minimum 5 year of experience working in kitchen as food preparation and/or cooking.
• Minimum certificate in relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.
• Willing to learn and adapt to various line positions.
• Willing to work shift hours, Weekends and Public holidays

Job Description

• Industry/ Organization Type: Food Manufacturing
• Position Title: R&D Executive
• Working Location: Woodlands (Nearest MRT: Admiralty)
• Working Hours: Monday to Friday, 8.30 am – 5.30 pm
• Salary Package: Up to $3,500 + AWS + Bonus
• Duration: Permanent

Key Responsibilities

• Support R&D department in developing and applying raw materials.
• Source new materials for product development from Purchasing Dept.
• Perform quality checks on finished products and incoming materials.
• Maintain lab cleanliness and Pilot Plan organization.
• Assist in maintaining Food Safety Management system and documentation.
• Generate innovative raw material ideas and recipes.
• Modify and enhance existing raw materials.
• Design processes for scaling up from lab to production.
• Record experiments, formulations, and results; generate reports.
• Handle ad hoc tasks assigned by superiors.

APPLY NOW!!!

• At least a Diploma in Food Science, or related discipline.
• Minimum 1 year of related working experience in food manufacturing.
• Candidates must possess experience with machinery such as extruders and spray dryers.

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 #65601 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

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Cook/Senior Cook
• Working Location: East - Parkway Parade (Nearest MRT: Marine Parade MRT) or North-East – Seletar Mall (Nearest LRT: Fernvale)
• Working Hours: 5.5 days / 10 am-9 pm ( 1.5-2 hours lunch break)
• Salary Package: Up to SGD 2700 + OT + Performance Bonus (Gross Salary up to SGD 3600)
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredients
• Bake, grill, steam and deep-fry meats, vegetables, fish, poultry and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh
• Monitoring supplies and re-ordering stock as needed
• Packing and labelling of sashimi
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage
• Maintain food safety and sanitation standards
• Monitor and train subordinates to obtain good-quality skills and performance
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Min. 1 year of working experience in a related field
• Maintain quality, excellent service & cleanliness at all times
• Have good knowledge of the Company’s products
• Good personal hygiene practice
• A food hygiene certificate is a plus

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 #67107 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

Job Description:

• Maintain a high standard of kitchen hygiene, safety, cleanliness and safe food storage.
• Prepare meat and seafood items by cutting, slicing, sectioning, chopping and cleaning accordingly to the requirement.

Requirement :

• Have some relevant working experience.

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

• 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

Responsibilities:

• Provide courteous and efficient service and if possible to comply with each and guests’ request. Ensure that all telephone calls are handled promptly within three rings.
• Be familiar with all room types and rates in the hotel and their availability status; up-sell whenever possible.
• Take ownership of problems, handle guest complaints promptly according to established procedures and then report to supervisor for further follow up when necessary. Glitch reports are to be written when necessary.
• Ensure guest room security, emergency and fire procedures; encourage the use of Safe Deposit boxes (El-Safe) and adhere to policies & procedures for their use.
• Be familiar with hotel facilities and functions as well as major city attractions and events; provide guests with accurate information as requested. Ensure a professional and courteous working relationship and maintain an effective flow of communication with all hotel personnel.

Requirements:

• Minimum GCE 'O' Level
• Able to perform rotating shifts
• Positive attitude and outgoing personality and good public relations skills
• Previous experience in hospitality and Opera knowledge will be advantageous

If you meet the below requirements and are passionate about creating exceptional dining experiences, we would love to hear from you. Please submit your application, including your resume and any relevant certifications.

Responsibilities:
- Prepare and cook meals according to the outlet's menu and customer preferences
- Ensure food quality and presentation meet the outlet's standards
- Monitor and maintain inventory levels and order supplies as needed

- Enuring ingredients are used efficitenly to minimise wastages
- Collaborate with the management team to plan and develop new menu items
- Train and supervise junior kitchen staff to ensure efficient operations
- Adhere to food safety and hygiene regulations at all times
- Maintain a clean and organized work environment
- Handle customer inquiries and special requests promptly and professionally
- Assist in the development and implementation of cost-effective strategies to maximize revenue

- Ensuring all dishes leaving their station meet the restaurant's standards for taste, presentation, and portioning.

- Ensure smooth operations during busy service periods and coordinate timing to ensure that all dishes are prepared and served on time.

Requirements:
- Proven experience as a Commis in a western restaurant setting
- Strong knowledge and skills in food preparation, cooking techniques, and Western cuisine
- Knowledge in relevant culinary techniques
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously
- Excellent communication and interpersonal skills
- Strong attention to detail and ability to work under pressure
- Must be able to work on weekends, public holidays, and rotating shifts

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application.

We regret to inform that only shortlisted candidates would be notified.
EA License: 22C0941 (Communal Connections Pte Ltd)

• General Management
• Customer Services
• F & B
• General Work
• Taking orders from the customer
• Serve food and beverages to customer
• Responsible for clearing, collecting and returning food and beverage items to the proper area
• Managing restaurant staff's work schedules
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations
• Checking in on dining customers to enquire about food quality and service
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked
• Monitoring the restaurant’s cash flow and settling outstanding bills
• Reviewing customer surveys to develop and implement ways to improve customer service
• Resolving customer complaints in a professional manner
• Able to handle work in a fast-paced environment
• 6 days work week including weekends and public holidays

Job Summary

The Senior Sales Manager is responsible for managing all sales activities pertaining to leisure sales accounts (ie wholesales, travel agents, Consortia) and markets. The individual acts as the point of contact for leisure market accounts and clients, highly contributing to business generation, ensuring that all direct sales activities aligns with the Sales strategies and that both individual and hotel’s quotas and goals are met to maximise profit generation.

The Role

SALES ACTIVITIES

• Manages all leisure markets, both of local and overseas accounts
• Be involved in the planning and setting of sales goals for each leisure target market
• Proactively identify, qualify, and solicit new business to achieve personal and hotelrevenue goals by building network and relationships with higher-profile clientele to generate sales leads, optimizing potential revenue for the company
• Develop relationships within target market community to strengthen and expand customer base for sales opportunities
• Perform competitive analysis on competitor’s strengths and weaknesses to implement sales projects to gain higher market shares
• Ensure sales activities focus on all facilities including Food and Beverage, Catering,Spa, inclusive of all experiences
• Prospect new leisure businesses through phone solicitation, on-site sales calls, conducing site-visits, trade and luxury travel shows etc
• Develop an action plan that will address the accounts needs and demands and must be reviewed with the Director of Travel Industry Sales and Director of Sales & Marketing on a quarterly basis. This includes tactical plan of action and development of other key accounts
• Assist in achieving the annual operating budget to meet and exceed budget expectations. Ensure successful performance by increasing revenues, controlling expenses and providing a return on investment for the property owner and the hotel
• Schedule meetings with potential clients and coordinate business deals that seek to promote the hotel and its services
• Maintain an up to date knowledge of the hotel daily services, activities, promotion, and event. Effectively communicate and update all team members on any changes to ensure guests receive up-to-date information
• Represent the customer needs to the rest of the hotel, and constantly identify and communicate potential new revenue opportunities to the Director of Sales and Director of Sales & Marketing
• Develop strong community relations.
• Network in the local market, in the industry and professional organizations.
• Participate in tourism and entertainment networks.
• Ensure departmental participation in community service events to build teamwork and enhance community relationships

Talent Profile

• Bachelor in Business/Sales & Marketing or equivalent
• Minimum 5 years of experience in luxury hotels
• Strong analytical skills to develop and review reports (including Revenue Management) and determine other opportunities and ways to increase business levels.
• Systems knowledge (S&C Opera Cloud) and software knowledge (Microsoft Office, etc.)

· Participate in the development, implementation and marketing of new media content to promote local produce and grow the number of local produce supporters

· Support advertising, marketing and outreach campaigns across multiple platforms including but not limited to digital and social media to achieve SAFEF’s marketing and outreach objectives

· Work closely with the team and all stakeholders to ensure that online events, campaigns and projects are executed on time and within budget

· Collect and assist in analyzing data, and evaluating the effectiveness of the marketing efforts

· Assist in preparing post-event, campaign and project reports for senior management, and proposing recommendations for future events, campaigns and projects

· Other tasks that may assigned on ad hoc basis

Position Overview
The Capella Connects Executive handles reservations enquiries and communications from guests, travel agents, and referral networks.

The Role

• Answer questions regarding hotel facilities and services, airline partnerships, local attractions, directions, etc.
• Communicate pertinent guest information to designated departments/personnel
• Pass on requests in a timely and accurate manner to appropriate colleagues
• Process reservations by email, telephone, central reservation systems referral or from the sales/catering office, other hotel departments, and travel agents
• Enter all sales booking and group contracts on a timely basis
• Create and maintains reservation records by date of arrivals
• Prepare letters of confirmation
• Process cancellations and modifications and promptly
• Process and monitor advance deposits/prepayment on reservations

Talent Profile:

1. Strong customer service skills
2. Strong verbal and written communication skills
3. Willing to work a flexible schedule including weekends
4. Experience in hotel property management systems as well as extranets and central reservations systems and their functionalities

QA Assistant

• 5Days (9am to 6pm) + Alt Half Saturday (9am to 1pm)
• Near Boon Lay
• Basic Salary: $2500 to $3000

Requirement

• Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma / Degree, Food & Beverage Services Management, Food Technology/Nutrition/Dietetics or equivalent.
• At least 1 year(s) of working experience in the related field is required
• Relevant experience in Food & Beverage industry is an advantage.

Production and Supply Chain Support

• Conduct routine and daily checks on food safety, hygiene, quality, process and general guidelines of Halal requirements in production, supply chain and logistics
• Prepare and maintain food safety, hygiene, quality and process
• Perform daily periodic site walk of whole facility
• Conduct retention samples checks
• Coordinate with microbiological laboratory for sample collection and lab reports.
• Follow-up with Procurement on investigation and corrective actions on raw material complaint / customer feedback.

Regulatory Support

• Assist in internal audit.
• Support external customer and regulatory audits i.e. FSSC 22000, 3rd party supplier assessment.

Import and Export Management

• Prepare and liaise with warehouse team on export procedures e.g. placement of temperature data logger device.

Vendor Management

• Perform basic troubleshoot and liaise with external vendors for routine servicing and issue follow up e.g. pest control, cleaning chemicals, weighing scale, metal detector, microbiological laboratory.

Customer Management

• Provide support to customers’ request e.g. questionnaire, product specification, shelf-life lab test reports.
• Assist in investigation and follow up with investigation report.

Training

• Preparation of training materials e.g. attendance sheet, assessment.
• Coordination with HODs on training schedule.
• Conduct training

Ad-hoc Duties

• Any other duties assigned by QA manager.

Interested personnel kindly contact WhatsApp: https://wa.me/6582281721 (Marcus)

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Summary:

We are seeking to employ a suitably qualified and experienced Specialist Teaching and Learning Assistant to join a dedicated team of professionals.

The successful applicant is engaged for the development of cookery throughout the school, including the co-curriculum. He/She is responsible for maintaining the kitchen studio for use, as well as ensuring appropriate resources are ordered and also work alongside teachers who will be conducting Cooking lessons.

The role reports to Head of LifeSkills in Senior School.

Requirements:

• Minimum Diploma holder or equivalent
• Proven experience in Learning Support role
• Passionate about food and the science behind it
• Organised and adaptable as you will be working alongside teachers from Juniors and Seniors
• Excellent command of written and spoken English
• Sound Microsoft Office knowledge; proficient computer usage
• A positive approach to working with people
• Enthusiastic and mature individuals who enjoy working with students and teachers
• Pleasant personality with excellent interpersonal, organisational and communication skills
• Ability to work independently as well as a good team player with good initiative

The school is committed to safeguarding and promoting the welfare of children and young people and expects all staff and volunteers to share this commitment. We will conduct thorough background checks on all successful applicants.

Please refer to “Careers” on our website at www.tts.edu.sg for a detailed job description.

5-day week – working hours are from 8am am to 4pm with school holidays entitlement. Interested applicants, please submit an application letter and detailed resume, stating your current and expected salary, date of availability and contact number via the online system at https://careers.tts.edu.sg/careerportal/main.aspx. In your application, please provide the names and addresses of three people from whom confidential references may be obtained. Please indicate their professional relationship to you.

You can contact the HR department at [email protected] for any enquiries regarding the role.

Closing date for applications is Wednesday, 31 July 2024.

Interview will take place in August 2024. Only shortlisted applicants will be notified.

CPE Registration No.: 196100114C | Period of Registration: 7 June 2023 to 6 June 2029

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：

* Strong experience in Korean cuisine including all varieties of noodles and rice

* Deep knowledge of every aspect of Korean dishes

* Proficient with kitchen equipment

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

* Able to work night shift

Responsible for developing and executing marketing strategies that promote the brands under the group, aligning the company’s overall goals and objectives. Candidates will work closely with other members of the marketing team, as well as with operations, and other departments within the company.

Candidates should have strong communication skills, and a solid understanding of digital marketing channels, social media platforms and other marketing tools and techniques.

• Plan and execute marketing events/initiatives aligned with our brand and strategic objectives
• Refine project briefs for the creation of marketing materials (visual assets, brochures, advertisements and web content), ensuring the assets are on brand
• Provide support to the Brand Manager in developing marketing initiatives
• Manage and coordinate marketing campaigns for each assigned restaurant throughout the year.
• Work closely with Restaurant Managers and/or Executive Chefs on tactical restaurant offers. Communicate all promotions in a timely and professional manner to both, the Restaurants and Kitchen departments by establishing bi-monthly meetings and is responsible for their recording and distribution.
• Managing social media accounts and executing all planned content on a timely basis.
• Coordinate with internal/external teams to develop marketing activities and communications plans to drive conversion and results
• Manage all marketing communications platforms ensuring visual assets are published promptly (WordPress, Mailchimp, Google Business Page etc.)
• Generate marketing data insights to measure the effectiveness of campaigns and make improvements. (Social media, partnerships, web traffic, reservations)
• Preparation of insights for monthly reports to be submitted for stakeholders’ review
• Ensure timely, accurate and clear information is disseminated to the different departments.
• Conducting competitors’ analysis to stay up-to-date with industry trends and best practices in marketing.
• Handle customer feedback and queries on all online platforms, ensuring timely responses.

Responsibilities:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV / Restaurant Service / Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays