Job Descriptions:

Product Management:

• Arrange and display products upon arrival at the outlet and from the cold rooms to the shelves.
• Ensure products are consistently stocked and rotated using the First-In-First-Out method.
• Maintain product quality and monitor expiry dates.
• Build and maintain positive relationships with Supervisors and Team Leaders in supermarkets.
• Update on competitors' new products and marketing activities.
• Secure support from outlets for marketing campaigns and promotional activities.
• Service outlets according to the assigned route.
• Provide customer-centric service.
• Perform any other ad-hoc duties as assigned.

Sales Responsibilities:

• Achieve the monthly sales target.
• Contribute ideas and innovations to the team.
• Stay alert to market conditions and competitors’ activities.
• Maintain a customer-centric approach.
• Manage relationships with relevant customers.

Job Requirements:

• Proven experience in retail food sales or a related field is essential.
• Excellent communication, negotiation, and interpersonal skills.
• Results-driven with a demonstrated ability to meet and exceed sales targets.

Position Overview

The driver will be responsible to provide point to point transfer for hotel guest upon request in the best way to represent Capella’s service standards.

The Role

A. Point to point transfer

1. Check for daily limousine transfers and assignments

2. Perform pre-trip checks on hotel vehicles (engine oil, tyre pressure, petrol levels etc)

3. Maintain the cleanliness of the vehicle (both exterior and interior)

4. When unassigned, driver shall be stationed at the hotel entrance to assist with valet duties

5. Ensure guests / items are shuttled in a safe manner

B. Maintain guest experience

1. Approach every guest in a friendly, enthusiastic, courteous tone and manner, with an emphasis on personalized service

2. Constantly update knowledge of places of interest and popular destinations

Talent Profile

1. Possess a Class 3 driving license

2. Maintain a clean driving record

3. Excellent communication and guest relations skills

4. Excellent knowledge of local roads and terrain

5. Ability to drive all speed shifts of vehicles, vans, limousines.

Position Overview

The Front Office Executive is responsible for the accurate, courteous, and efficient check-in/check-out of hotel guests. The incumbent handles and provides information to any guest or visitor inquiry, processesrl all payments according to established hotel requirements, answers calls at the front desk and alerting hotel staff of VIP arrivals.

The Role

1. Attend to guests needs in a calm and courteous manner
2. Handle guests’ inquiries and provide prompt responses and assistance
3. Promote positive relations with all individuals who come in contact
4. Maintain confidentiality of all guest information and pertinent hotel data
5. Work cohesively with other departments and co-workers as part of a team
6. Analyze and resolve problems while exercising good judgment
7. Be an ambassador to the Hotel at all times, in and outside of one's workplace

Talent Profile

1. Prior experience as Receptionist

• Prepare awesome meals for our customers.
• Weigh, measure, mix and prep ingredients according to recipes.
• Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes.
• Work well under pressure and within the time limit.
• Ensure that the kitchen area, equipment and utensils are cleaned.
• High school diploma or equivalent preferred.
• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.
• 6 days work week including weekends and public holiday

Chef De Partie

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: $2600

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works.
• Responsible for preparing ingredients and dishes
• Guide personnel in the proper performance of their duties if needed
• Receiving and checking of inventory, monitoring of inventory levels
• Maintaining the hygiene standard

Requirement:

• At least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability to maintain high levels of hygiene and order in work area including chiller and freezer.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a Diploma in pastry & bakery will be advantages

Interested Personal kindly contact WhatsApp :+65 8833 7969(Lydia)

OR

Email to : [email protected]

Lydia Chieng Zhi Yee Reg No: R1988890

The Supreme HR Advisory Pte Ltd EA No: 14C7279

QA Assistant

Monday - Friday 9am to 6pm, 9am to 1pm on Sat (Alternate)

Office Location: Chin Bee Crescent, (Boon Lay)

Basic: $2500 to $3000 depending on the experience

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

We are seeking a talented and motivated Junior Sous Chef to join our culinary team at our hotel. The ideal candidate will have a passion for creating exceptional dining experiences and a strong background in culinary arts. This role offers an opportunity to work in a dynamic and fast-paced environment, contributing to our hotel's reputation for culinary excellence.

Job Responsibilities:

• Maintain discipline and proper work at all times and display a professional and positive attitude towards colleagues
• Lead team in day-to-day outlet operations, ensuring the highest quality and standard of food served and delivering professional and speedy service to our guests
• Be responsible for the proper care and handling of all food items in the preparation kitchen
• Ensure food hygiene and sanitation are maintained at the work station at all times and the correct handling and maintenance of the equipment, machinery and tools
• Conduct proper food checking and turnover of the mise en place and check that all inter kitchen transfers correspond to the requirements
• Carry out menu planning, checking on store requisition, making orders for ingredients required etc.
• Be responsible for the work performance and efficiency of all employees under his/her supervision.
• Perform any other duties as required by the Sous/Executive Chef

Talent Profile:

• Minimum GCE 'O' Level or Professional Certificate in Culinary.
• Culinary degree or relevant certification is a plus.
• Possess Singapore Basic Food Hygiene Certificate.
• Minimum 5 years of experience in a professional kitchen operation, preferably in production kitchen of buffet line.
• Responsible, hardworking and is willing to learn.
• Maintain highest standards of professionalism, ethics, grooming and attitude.

Join our team and be part of an extraordinary journey to provide the pinnacle of luxury and service to our valued guests. If you are a customer service aficionado who thrives in a 5-star environment, we invite you to apply.

• Working day: Mon to Sun, 5 day work week
• Salary: $2500 - $3000
• Working location: Somerset / Tanjong Pagar / Orchard / City Hall
• Working hours: 44h/week

Responsibilities:

• Attending to customers' enquiries
• Explaining the concept to guests, and educating / having conversations with them on the menu and related topics
• Preparation and serving of food and drinks
• Setting up and clearing down of operations
• Receiving and checking of inventory and perishables
• Reporting to outlet manager

Requirement:

• 1-2 years’ experience and interest in F&B
• Able to work weekends & public holidays

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 Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.

Job Description:

• Maintain security by ensuring a safe and secure environment for guests and team members at MBS.
• Present a professional image and deal with incidents in a discreet and confident manner.
• Ensure optimum guest service through the delivery of excellent customer service.
• Respond to first aid incidents and apply effective first aid skills for customers and team members.
• Perform security functions at assigned posts and areas within the property.
• Observe and monitor persons and property to maintain security and safety.
• Escort or carry valuables as assigned or directed. Valuables may include the transportation of chips and cash as well as documentation.
• Respond to any emergencies and alarms as directed by Security Operations Control Room and Security Management.
• Monitor and manage crowd levels within the work environment.
• Effectively participate in the management of potential safety hazards including fire alarms, emergency situations, bomb threats and building evacuation.
• Maintain and apply skills to deal with the management of intoxicated persons within the work environment.
• Handle lost property in accordance to procedures.
• Participate in training programs.
• Maintain professional skills by staying abreast of current developments and participating in developmental programs available within and outside the company.
• Perform other tasks within the IR, including CAT C Special Employee License tasks, as directed by the Vice President, Security Service Department.

Requirements:

• Minimum secondary school qualification.
• National Skills Recognition Scheme (NSRS) or WSQ Trained.
• Possess initiative and a good team players.
• Good written, verbal and interpersonal skills.
• Able to work overtime and work different shifts on short notice.
• Must have attained PLRD Senior/Security Officer Grade

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.

• Ensure efficient management of food supply at the center while maintaining a safe and sanitary kitchen environment in accordance with quality standards.

Requirements

• At least 1 years of working experience in food preparation or kitchen management.
• Knowledge of food safety regulations and procedures.
• Ability to work well in a team and communicate effectively.

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

Reg No. R21100996

• 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

• Develop a growth strategy focused both on financial gain and customer satisfaction
• Conduct research to identify new markets and customer needs
• Arrange business meetings with prospective clients
• Promote the company’s products/services addressing or predicting clients’ objectives
• Prepare sales contracts ensuring adherence to law-established rules and guidelines
• Keep records of sales, revenue, invoices etc.
• Provide trustworthy feedback and after-sales support
• Build long-term relationships with new and existing customers
• Develop entry level staff into valuable salespeople

Company: F&B (Sushi) Industry

Location: Central

Position: F&B Supervisor (Sushi) (Job ID:18543)

Job Description

Operations Management:

• Oversee the production of sushi, slicing fish and assembling ingredients to create sushi and rolls.
• Ensure compliance to food safety, hygiene and sanitation standards.
• Provide excellent customer service by assisting customers and taking orders.
• Perform shop opening and closing duties and cashiering.

Sales Management:

• Review store performance metrics, such as sales margin, profit margin, labour hours, and overall expenses.
• Monitor inventory levels and order new items to replenish stock when needed.

Employee Management:

• Supervise and train new staff to follow the store's standards and procedures.
• Assist in the recruitment of team members.

Job Requirement

• Previous experience in retail management in the food industry is preferred but not required.
• Attainment of Food Safety Course Level 1 is preferred but not a must.
• Leadership qualities and experience is a plus.
• A customer-centric mindset and a passion for delivering exceptional service.
• High attention to detail and commitment to maintaining high cleanliness and hygiene standards.
• Able to work on weekends and public holidays (Shift work: 8-9 working hrs/day, alternate 5/6 day work week)
• Training provided

Interested applicants please send your resume to [email protected] with email subject header "Job Application for F&B Service Crew/ Supervisor (Sushi) (Job ID:18543) (Job ID:18634)".

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

Koh Siew Xing

EA Registration No: R22104418

Pasona Singapore Pte. Ltd.

EA License No:90C4069

Sales Executive (Corporate Sales) – GeBiz

Working Place: People's Park Complex, Singapore 059108

Working Time: 5 days

Salary: $2300 - $3000 + commission

Sales Executive Responsibilities:

• Close monitoring of the day-to-day sales operations.
• Manage the calling of Quotations and Tenders.
• Provide advice to project teams on post contract management.
• Implement policies and process and review process with outsourced vendor and internal stakeholders to enhance efficiency and achieve value-for-money procurement.
• Manage and ensure timely execution of all the following GeBIZ procurement processes for Quotations and Tenders.
• Main tasks include sales and manpower monitoring, resolve problems and conflict, effective communication channel and gather important up-to-date market feedback from the customers.
• Enhance good relationship between customers and company.
• Constantly motivate to stimulate their sales activities.
• Handle customer enquiries whenever necessary.
• Participate as an action team on any company event.
• Prepare group's sales performance report as up-to date tracking tool on daily and regular basis.
• Proper coordination with other departments.
• Any other jobs assigned by HOD/superior from time to time.
• Pricing of products.
• Handle monthly/quarterly/annually promotions & incentive for agents/customers.
• Preparation of Sales Reports.
• Assist to prepare performance report
• Performance review materials.

Sales Executive Requirements:

• Minimum 1-2 years of relevant working experience.
• Experience in GeBIZ would be advantageous.
• Experience as a salesperson
• Computer literacy.
• Current knowledge of tourism industry trends and regulations.

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

1. OPERATIONS- MANAGE INDIAN CUISINE RESTAURANT AND BAR

- Take Orders and Serve Customers Food and Drinks.

- TRAIN STAFF ON DAILY BASIS

- TRAIN PT STAFF/AGENCY STAFF

- UPDATE/REVIEW/CREATE SOP AS NEEDED

- KITCHEN/FOH COORDINATE NEW MENUS/UPDATE FOH

- WEEKLY STAFF MEETINGS WITH FOLLOW UP ON THE ACTIONS TO BE TAKEN

- ENSURE SOP’S SET BY MANAGEMENT ARE BEEN FOLLOWED

2. CUSTOMER SERVICE

- ENSURE CUSTOMERS HAVE A GOOD EXPERIENCE AND RETURN

- TACKLE AND FOLLOW UP ON COMPLAINTS – ENSURE MEASURES ARE TAKEN AND IMPLEMENTED/FOLLOWED

- KEEP THE COMPANY’S STANDARD BY TRAINING/TESTING STAFF (ROLE PLAY AFTER HOURS)

- DAILY PRESENCE IN BISTRO DURING PEAK HOURS AND EVENING SHIFTS

3. BUSINESS DEVELOPMENT

- DEVELOP THE BUSINESS WITH PARTNERS (HOTELS, AIRLINES COMPANIES, CORPORATES, EMBASSIES&CONSULATES, BUSINESS GROUPES, CHAMBER OF COMMERCE, ETC)

- WORK WITH AN EVENT COMPANY TO INCREASE NUMBER OF EVENTS

- INSIDE MALL DEVELOP THE SALES WITH OTHER STORES/SERVICES

- CONTACT ALL THE DELIVERY COMPANIES IN SINGAPORE / COORDINATE WITH KITCHEN / ENSURE FOH CAN COPE

- PUSH TAKE AWAY FROM WALK-IN CUSTOMERS

- COOPERATE WITH HOA RETAIL IN ORDER TO PROMOTE VOUCHERS/BRING IN CUSTOMERS INTO BISTRO

4. SALES

- SET THE DAILY/WEEKLY/MONTHLY/TERMLY/YEARLY OBJECTIVES WITH THE TEAM AND FOLLOW UP ON THE RESULTS WITH THE MANAGEMENT & ACCOUNTANT

- INCREASE THE ACHIEVED SALES CONSTANTLY WITH NEW PRODUCTS, NEW SPECIALS, …

- ORGANIZE TASTINGS WITH STAFF SO THEY KNOW THE MENU AND PRODUCTS THEY ARE SELLING. THEY MUST SELL KNOWING FIRST HAND WHAT THEY SELL

- SET UP AND IMPLEMENT INCENTIVE SCHEME

5. MARKETING

- COMMUNICATION INSIDE THE MALL : MONTHLY ADVERTISEMENTS FOR FREE INSIDE THE MALL, EDM SENT BY MALL, NEWSLETTER SENT BY RETAIL SIDE, ARE ALL MEANS OF COMMUNICATING ABOUT THE BISTRO AND SPECIALS

- MAKE A MARKETING PLAN SIX MONTHS AHEAD, COORDINATING WITH THE KITCHEN ON CHRISTMAS, ST VALENTINE, MOTHER’S DAY ETC

- FACEBOOK, INSTAGRAM,…FOLLOW THE SOCIAL MEDIA AND PUSH OUR PATRONS TO FOLLOW US, ENGAGE WITH THE CUSTOMERS

Job Description
- Food preparation (Skewer chickens, Pork, Beef & vegetables & etc)
- Cleaning & Closing
- Washing of kitchen equipment

Requirements
-Pleasant personality
-Honestly
-Must be able to handle non-halal food
-Willing to work on weekend & PH
-Good customer service skills with excellent communication skills
-A good team player

Benefits
- Medical benefits Company insurance coverage & Dental Coverage ($300/ year)
- 10 days annual leave per year & capped at 14
- Uniform provided
- Hospitalisation Insurance

Sales Executive

Working Place: Chinatown

Working Days: 5 days per week

Salary: $2300 - $3000 + Commission

Sales Executive Responsibilities:

• Helping the sales team to improve their productivity
• Handling urgent calls, emails, and answering customer queries.
• Collaborating with other departments to ensure sales, marketing, queries, and deliveries are handled efficiently.
• Making the company's products and services as attractive to potential customers as possible.
• Ensuring adherence to laws, regulations, and policies.

Sales Executive Requirements:

• Minimum 1-2 years of sales or relevant working experience in tourism industry.
• Any sales experience
• Computer literacy.
• Current knowledge of tourism industry trends and regulations.

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Outbound Operations (Tourism Industry)

Working Place: People's Park Complex, Singapore 059108

Working Days: 5 days per week

Salary: $2300 - $3000

Job Description

• Manage regular travel company daily operations
• Arrange tour transportation, accommodation
• Handle travel operations including reservations of tours & hotels, air ticketing, travel coordination and customer support
• Responsible for handling in bound calls in a professional and efficient manner
• Interacts with local travel agents and oversea travel agents.
• Follows company procedures, guidelines and standards in building productivity, accuracy of work and punctual attendance.
• Communicate with staff for special needs for scheduled activities
• Provide general secretarial support in overall office operations, assignments, and projects
• Post information, file documents and maintain paper and computer records management/file systems
• Compile information and prepare correspondence, reports, packets, labels, envelopes, forms, and other materials
• Coordinate reservations, contracts, and record keeping for tours and facility reservations
• Provide service to customers by answering questions, providing information, making referrals, and assuring appropriate follow-through and/or resolution
• Ensure booking are processed / deadline by local arrangement are met and issuing of vouchers
• Ensure travel documents are processed accurately

Requirements

• Minimum GCE O' Level & above or preferably Diploma in Tourism from a recognized Polytechnic
• Experience in the Travel Industry is an added advantage
• Preferably minimally 1 year of working experience in Outbound Operations
• Computer literate with knowledge of Microsoft Word, Excel, Galileo/Airline systems are preferable

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

· Must be able to work weekends, public holidays and on split duty

· Must possess service oriented attitude and be adept at handling guests

· Must be able to work under stress and be adaptable

Good Knowledge of multi cuisine and good communication skills in particular for this position

JOB REQUIREMENTS

Ensure that all F&B areas are received and inspected in a timley manner and are in compliance with company´s standards by checking for quality.

Maintains the highest level of sanitation throughout all food and beverage areas as prescribed by NEA/SFA.

Oversees the overall operation of the storerooms as per comapny´s instruction.

Responsible for the final delivery of all F&B products in accordance with company´s standards.

Approves all F&B requesitions so as to ensure that they are prepared properly and placed in a proper and timley manner in compliance with company´s instructions.

Ensure that all F&B areas are received and inspected in a timley manner and are in compliance with company´s standards by checking for quality.

Job Overview

Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Your Day-to-Day Job Responsibilities

FINANCIAL RETURNS

• Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of Ristorante meals and menus for the restaurant and catered events within brand or local menu guidelines.
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Coordinate Meal Preparation and service activities within the kitchen. Review customer orders as they come in, assign tasks to sous chefs and prep cooks, and ensure that food is delivered on time. Direct both kitchen and restaurant staff on proper procedures and assign responsibility for various meal elements.
• Oversee Food Quality by monitoring the food that is served to customers. They may inspect plates to ensure that meals are correctly portioned and presented. Chefs de cuisine also taste food and oversee kitchen staff throughout the cooking process, checking to make sure that elements of dishes are properly cooked and seasoned.
• Develop Menus and make key decisions regarding a restaurant’s menu items and offerings. They prepare menus weeks or months in advance based on customer demand, seasonal ingredient availability, and special events. Collaborate with executive chef to discuss menu options and develop creative dishes throughout the year.

PEOPLE

• Respond to Customer Concerns. Interface directly with customers to resolve complaints and other issues that may arise during the course of food service. Handle customers who were displeased with some part of their meal and make efforts to correct any issue with kitchen or restaurant staff to ensure that the customer is satisfied with the visit.
• Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.

Interact with outside contacts:

• Guests – to ensure their total satisfaction
• Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

GUEST EXPERIENCE

• May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel’s food and beverage facilities.

What do we need from You

Completion of a degree or diploma in culinary arts, or equivalent combination of education and culinary/kitchen operations experience.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling

Other:

• Mastery of Italian Cuisine, Italian Regional, Authentic / Traditional Cuisine (Native Level), European; Relevant and up-to-date with food and culinary trends. Italian-speaker is an advantage.
• At least 2 years experience in same / similar position (Head Chef / CDC) with capabilities in managing Food quality, food cost, and running a kitchen team of no less than 10 members.
• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

Working Day: 6 days off per month

Working Hours: 2pm - 10pm

Location: Bugis

Salary: $3000 - $3500 (Assistant Manager)

Responsibilities & Duties:

• Cashier / POS / reception
• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling food for customer
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

• Set-up kitchen for the day’s business by preparing necessary equipment, utensils and food ingredients etc. at work stations.
• Prepare customers’ orders according to standard recipes and procedures.
• Perform food safety and work safety rules and policies at all times.
• Prepare food ingredients for next day operations.
• Store all food products/ ingredients at the end of the day.
• When necessary, order food items/ ingredients/ dry goods through supplier.
• Perform general washing and cleaning duties, and proper upkeep of work station, equipment and facilities sanitary.
• Perform daily and weekly cleaning duties according to schedules.
• Perform any other duties to be assigned from time to time by superiors.