Job Description

• Provide a warm welcome to guests with appropriate introduction.
• Coordinate guest requirements with other departments and follow up to ensure all queries are handled to maximum satisfaction.
• Collect any information about guests’ plans, pre-reservation services, special dietary requests, allergies or other safety conditions and coordinate with concerned departments to ensure guest experience is memorable.
• Ensure guest details are well checked and input into the system.
• Check all information on registration card and cross check with correspondence for accuracy.
• Ensure all guest documents are filled, registered and confirmed by the resort management.

Requirements

• Strong team mentality, and willingness to be of assistance as required.
• Able to work rotating shifts including weekends and public holidays
• Must be able to stand for long periods of time.

Working Location: Novena / Little India

Job Summary:

To be responsible for the overall patient meal service and maintain good relationship with the patient

Key Responsibilities:

· To be responsible for the meal service for the patients including meal order taking, meal service and tray clearance

· To liaise with various departments such as dietetics and kitchen to ensure accurate patient meal service

· To follow the procedures related to control room pertaining to meal service

· To provide excellent customer service to the patients in the wards.

· To ensure a good relation with the patients and make sure their concerns are taken care of.

· To attend to all patients complaints and feedbacks within a short period of time.

· To carry out all other administrative and operational related duties assignment assigned by superior and the Management

Key Requirements:

• At least 1 year of relevant working experience preferably in customer service/service industry.
• Able to work independently and enjoy working closely with all levels of staff to achieve positive outcomes.
• Service oriented and customer focused.
• Sharp, analytical and self-motivated.
• Good communication and interpersonal skills.
• Able to work independently as well as in a team with minimal supervision.

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.

Chef de parti (Singaporean or PR)

Recently opened French bistro near orchard, 5min walking to somerset mrt.

60 covers capacity

5.5 days a week

$3000 - $3400 salary depend on experiences

Great ambiance, entirely new kitchen equipment, very experienced head chef.

• Leading the kitchen staff during the Head Chef’s absence
• Guiding and supervising the junior kitchen staff during food preparation
• Assisting the Head Chef in menu preparation
• Planning and managing food preparation in restaurant kitchens
• Training new staff
• Inventory and orders to suppliers
• Designing menus together with the Head Chef
• Preparing, cooking and presenting food in accordance with restaurant standards

COMPANY DESCRIPTION

RESPONSIBILITIES

- 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

- Assist in Coffee Making

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

Minimum 1 year of working experience in kitchen

Applicants without experience will be provided with culinary training

RESPONSIBILITIES & EXPECTATIONS

- Assist in the smooth-running operations of a catering kitchen.

- Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.

- Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes.

- Check quantity and quality of items ordered are received and stored in proper condition.

- Work closely and cooperate with all levels of staff (e.g. superiors, peers and subordinates) to achieve highest possible satisfaction of food items.

- Ad-hoc duties as assigned.

REQUIREMENTS:

· Willing to work during PH/CNY

· Minimum 3 years of related experience.

· Ability to work effectively in a team environment.

· Present a positive and professional attitude at all times.

· Good interpersonal skills for dealing with all levels of people.

· Good problem-solving skills.

· Creative and experimental in cooking.

Our Client is in the Online F&B industry in Singapore. Due to their current expansion plan, they are looking for a Software Engineer (Ruby on Rail) to join their team, in hopes of developing the current high performing team. They are located in the East.

Responsibilities

• Maintain high standards and creating scalable processes and support product management efforts.
• Participate in technical interview process of hiring new engineers.
• Responsible for designing and architect existing or new systems and platforms.
• Responsible for high-quality code and provide production-ready assurances through tests or QA
• Responsible and collaborate through code reviews and pair programming
• Coach the team to be proficient in testing and completing the work by documenting all necessary information to the product manager or stakeholder.
• Any ad-hoc duty as assigned.

Requirements

• Min Degree in IT or Computer Science
• Experience in Ruby on Rails framework, React JavaScript / Typescript.
• Proficient in writing tests with RSpec.
• Sounded knowledge of command line and toolchains (e.g. Zsh, Vim, Tmux).

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Recruitpedia Pte. Ltd.

EA License No. 19C9682

EA Reg. No. R23115553 (Lai Hor Yan)

Sales Supervisor (Food / Snacks)

• Working Days: 5-6 days/ per week
• Working Location: City Hall, Harbour Front, Dhoby Ghaut, Jurong East, Paya Lebar, Changi (Handle 2-3 outlet , rotate to different outlet daily )
• Working Hours:
• Changi 6am - 230pm or 11am – 730pm or 4.30pm – 1am (transport provided for opening and closing)
• All other outlets: 10am to 6.30pm, 1.30pm – 10pm
• Salary: Basic $2,600 - $3,100 + allowance (depends on number of outlets managed) + Commission

Responsibilities & Duties

• Ensure smooth operations for outlet
• End of month to review and prepare all sales, stock and staff file
• Work together with team to achieve kiosk sales target
• Greet customers who enter the shop/kiosk
• Be involved in stock control and management
• Promote product to customers
• Handle customer questions, complaints, and issues
• Coordinate the delivery of goods and product display
• Report discrepancies and problems to supervisor
• Give advice and guidance on product selection to customers
• Be responsible for processing payments
• Balance cash registers with receipts
• Deal with customer refunds
• Maintain store's cleanliness
• Keep up to date with company’s promotions
• Manage 2 -3 outlets
• Planning roster
• Provide Staff training

WhatsApp or Email me your latest resume for Immediate Interview Arrangement.

Whatsapp: +65 80231200

✉ [email protected]

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

Job Description：

1. Must be able to rotate around all areas within the operating premise which includes kitchen area, serving area and replacing others when they are on leave or on medical leave or due to shortage of manpower.

2. Jobs includes but not limited to cooking local fares and seafood dishes (Tze Char), preparation of ingredients and cutting of vegetables, washing and cleaning plates & bowls & kitchen equipments as well as cleaning up kitchen after every use.

3. Ensure that workplace safety regulations are followed and able to handle hot stuff and carry heavy soup tanks as well as tidy up kitchen after closing on daily basis etc.

4. In charge of cleanliness of entire premise which includes shop premise and sitting areas.

5. Must be able to commit & work on weekends as well as Public Holidays.

6. Must be able to work split shift.

7. Taking on any other ad-hoc activities as instructed by Manager of outlet.

8. Not choose type of work to do, to do as per instructed.

Responsiblities:

• Develop, update and implement food safety management system (ISO 22000) to ensure products produced meet customer and regulatory requirements
• Manage and facilitate internal and external audits
• Assist to ensure all PRP requirements are met
• Liaise with external laboratory on microbiological testing
• Lead in prompt investigation and resolution of customer feedback or complaint
• Develop and conduct appreciate training in all aspect of food quality and safety
• Other duties as assigned by management

Requirements:

• Diploma/Degree in relevant studies
• Min 1-2 years experience
• 6 days work

Role and Responsibilities

1. To ensure the overall cleanliness and tidiness of the guest rooms and public areas to ensure a welcoming hospitality.

2. Collection and signing in and out the keys for assigned areas.

3. To ensure that trolleys are fully stocked with linens and supplies needed for room cleaning.

4. Ensuring that guests’ rooms and check-out rooms are cleaned in accordance with the housekeeping requirements.

5. Replenishing of room supplies and toiletries for guest rooms and check-out rooms to ensure guests’ satisfaction.

6. Cleaning and maintaining the maid pantry and service area daily.

7. Removal of all dirty service trays & trolleys, cutleries and crockeries from guest corridors.

8. To check that all room status is the same as the Room Attendant daily report.

9. Responsible for cleaning of 15 rooms daily on average.

10. Reporting of any maintenance defects to the housekeeping office.

11. Reporting of any lost and found to the relevant department for their necessary actions.

12. Reporting of all irregularities spotted to the hotel management/direct supervisor.

Requirements:
· Assist Manager to oversee daily operation and hygiene of the outlet.

· To assist with serving food;

· Ensuring the food preparation areas, counter & sitting area are clean and hygienic;

· Washing utensils and dishes and making sure they are stored appropriately;

· To assist with clean-up of the kitchen;

· Operate kitchen equipment such as auto-griller machines for cooking purposes;

· cashiering;

· Night cleaning (Off day also have to come back to do cleaning)

· Any other ad-hoc duties as and when required.

Management Trainee:
• 6 days work week
• Off day not fixed

• 1 Staff meal provided *
• Able to commit on Weekends & Public Holidays
• Working hours minimum 12hours (include 1 hour break)

Working Locations:
• Takashimaya
• Bugis Junction
• Bishan Junction 8
• Paragon
• Tampines Mall
• ION Orchard
• Plaza Singapura
• Jurong East JEM
• Clementi Mall
• Ang Mo Kio Hub
• Parkway Parade
• Serangoon NEX
• Northpoint City
• Waterway Point
• Hillion Mall
• Tiong Bahru Plaza
• Novena Square
• Great World City
• Bedok Mall

• Whitesand

• Compass One (NEW)

If you are interested in our job, please call us from Monday to Friday, 9am-6pm. Thank you.

Job brief

We are looking for a Chef to join our team and prepare delicious meals for our customers.

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.

Responsibilities

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements and skills

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations.

Note- We are looking for North indian chef

Spa Esprit Group is a hospitality company that creates, owns and operates a series of timeless, thoughtful portfolio of concepts and brands, each with a unique story and a distinct perspective on the cultural-culinary landscape of the time. While each has a diverse language of its own, the properties are united by a carefully considered sense of place, purpose, pioneering design and above all, a commitment to the most awesome homegrown experiences for all who walk through the doors.

The Role

The Senior Marketing Executive will support marketing initiatives in line with one, or several of our brand’s positioning, culture and philosophy. In this role, you will lead a team to help to raise awareness of the brand, drive sales, customer acquisition and retention through marketing initiatives and strategies that are deployed.

You will be responsible for coordinating and executing the following initiatives:

Roles and responsibilities:

- Develop and oversee end-to-end branding and marketing strategies and its implementation towards launches, campaigns and promotions.

- Manage, track and analyze performance of marketing efforts from both earned and paid media.

- Track and document performance, create reports and use learning and data to make evidence-based decisions.

- Plan and develop brand or promotions communication channels, strategy and oversee media buys.

- Oversee various in store, digital and OOH touch points.

- Oversee implementation of marketing calendar including execution and content.

- Ensure brand efforts and communications are in-line with brand identity and ethos.

- Seek collaboration and partnership opportunities.

- Liaise with PR agency for PR and KOL engagements.

- Ensure tracking of timelines and projects, together with budgets and results.

- Ensure that business as usual marketing efforts are on-going and impactful.

- Support with media buying strategies and oversee implementation and performance actively.

- Support in liaising with international partners (distributors / franchisees with support of International Ops team).

- Support retail teams on visual merchandising, promotional strategies and marketing tools (provision of GWPs, brochure, promos, training notes)

- Work cross-functionally with various departments between the e-commerce, CRM and operations team

Requirements:

- Possess a Master's Degree in Marketing.

- At least 3-5 years of relevant experience preferably in the similar industries.

- Proficient in MS Word, Excel and Powerpoint.

- Good command of English.

- Proactive, resourceful and creative.

- Able to work independently and as part of a team.

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；·

Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Scope:

-Motivate the staff and maintain an open channel of communication between the ground staff and the management.

- Ensure all staff are following the company’s SOPs

- Ensure smooth operations of the restaurant including working on the ground in the various roles (service crew, ramen chef, dishwasher) as necessary.

- Training staff in each of the roles needed in the restaurant

- Stock taking, ordering with suppliers, and ensuring no out of Stock items

- Working with the Operations Manager to solve any issues that arise at the outlet

- Reporting the daily sales and ensuring proper cash handling

- Scheduling staff rosters

Requirements:

Able to work in a fast-paced environment

Self-motivated and willing to learn

Experience in FnB is an advantage

Able to handle and taste pork

Need to be willing to work midnight shift if needed (midnight shift allowance provided)

Able to start work immediately

Working Hours and Salary:

5 days / 10hr

Locations

- Jurong West / AMK / One-north / Woodlands / Clementi / Tampines / Pasir Ris / Yishun

Benefits:

- Hospitalisation and Surgery Insurance

- Good career advancement opportunities

- Annual leave

- Paid medical leave

Interested, please watsapp :98889975/92978413

Hotel Maintenance Technician

Chin Swee Rd (near Chinatown MRT)

6 days (8 hrs/day including 45 mins break)

Shift hours: 7am – 3pm; 3pm – 11pm; 11pm – 7am

$1900-$2300

Responsibilities:

• Attend to guest room and public area maintenance as reported by Front Office and Housekeeping.
• Carrying out preventive maintenance of all electrical installations and equipment.
• Other tasks and responsibilities includes upkeeping and maintenance of fixtures & fittings, carpentry, painting and plumbing works.

Requirements:

• Possess minimum National Technical Certificate – 3 (NTC 3)
• Able to perform 3 rotating shifts, including weekends and public holidays

Cheah Khai Yeen (Catherine) Reg No : R1986405.

The Supreme HR Advisory Pte Ltd EA no: 14C7279

Four Seasons Hotel Singapore

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with an award-winning dining and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

Assistant Manager, Concierge

The Assistant Manager, Concierge is responsible for accurately assessing the guest’s needs and requests and then providing personalized recommendations. He / She will assist in leading the Concierge Team to deliver personalized recommendations, taking every opportunity to provide service beyond our guest’s expectations.

The incumbent will need to work with the appropriate individual or department (eg., Guest Services, Front Desk, Housekeeping, etc) to provide a seamless experience for our guests.

Join us Now!

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/disability/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurants

JOB SUMMARY

The position champions and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees. The position provides the financial expertise to enable the successful implementation of the brand service strategy and brand initiatives while maximizing the return on investment.

CORE WORK ACTIVITIES

Supporting Strategic Planning and Decision Making

• Analyzes financial data and market trends.
• Assists in analyzing information, forecasts sales against expenses and creates annual budget plans.
• Compiles information, analyzes and monitors actual sales against projected sales.
• Assists in developing means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
• Analyzes differences between actual budget wages and forecasted wages for more efficient budget planning.
• Thinks creatively and practically to develop, execute and implement new business plans
• Protects and strengthens our competitive advantage by advocating and supporting sound business and financial decision making.
• Implements a system of appropriate controls to manage business risks.

Leading Accounting Teams

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Communicates the goals and the owner priorities to subordinates in a clear and precise manner.
• Provides excellent leadership by assigning team members and other departments managers' clear accountability backed by appropriate authority.
• Holds staff accountable for successful performance.

Developing and Maintaining Finance and Accounting Goals

• Supports property strategy from a finance and accounting perspective
• Submits reports in a timely manner, ensuring delivery deadlines.
• Ensures Profits and Losses are documented accurately.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Ensures appropriate corrections are made to audit results if necessary.
• Reviews audit issues to ensure accuracy.

Managing Projects and Policies

• Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.
• Generates and providing accurate and timely results in the form of reports, presentations, etc.
• Ensures compliance with standard and local operating procedures (SOPs and LSOPs).
• Oversees internal, external and regulatory audit processes.
• Ensures compliance with Standard Operating Procedures (SOPs).
• Ensures that the P&L is accurate (e.g., costs are properly matched to revenue, costs are recorded in the proper accounts).

Anticipating and Delivering on the Needs of Key Stakeholders

• Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.).
• Understands the owners' perspective and ROI expectations.
• Anticipates and addresses owner needs and involves ownership in key decisions.
• Leverages strong functional leadership and communication skills to influence the executive team, the property's strategies and to lead own team.
• Advises the GM and executive committee on existing and evolving operating/financial issues.
• Facilitates critique meetings to review information with management team.
• Attends owners meetings in order to provide context and explanation for financial results.
• Attends meetings and communicates with the owners, understanding the priorities and strategic focus.
• Demonstrates a commitment to meeting the needs of all key stakeholders.
• Communicates financial concepts in a clear and persuasive manner that is easy to understand and drives desired behaviors.

Managing and Conducting Human Resource Activities

• Ensures team members are cross-trained to support successful daily operations.
• Ensures property policies are administered fairly and consistently.
• Ensures new hires participate in the department’s orientation program.
• Ensures new hires receive the appropriate new hire training to successfully perform their job.
• Creates appropriate development plans which develop team members based on their individual strengths, development needs, career aspirations and abilities.

MANAGEMENT COMPETENCIES

Leadership

• Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.
• Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding..
• Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.
• Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

• Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
• Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
• Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships

• Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
• Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
• Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

• Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
• Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

• Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
• Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
• Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
• Economics and Accounting - Knowledge of P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
• Auditing and Reconciliation - The ability to recognize, research, and resolve discrepancies in financial data, and create flow charts on main accounting and control cycles (A/R, AP, Cash) to facilitate understanding of key control points.
• General Finance and Accounting - The ability to perform bookkeeping procedures, proficiently use financial systems technology, and accurately complete general ledger entries; knowledge of database structures in order to obtain financial queries; establish Cash flow statements and cash flow forecast with a good understanding the financials flows and the working capital needs.
• Analysis - The ability to create and maintain spreadsheets as well as analyze and summarize financial data using appropriate financial software.
• Accounting Knowledge - Knowledge of general accounting principles and current company accounting policies and procedures. This includes general accounting and financial reporting, auditing, accounts payable, and accounts receivable.
• Accounting and Internal Control Knowledge - Knowledge of local Generally Accepted Accounting Principles (local GAAP), Marriott International Policies (MIP), and International Standard Operating Procedures (ISOPs).
• Legal - Ability to read and understand basic contract elements, e.g. royalty fees, management agreement, terms, priorities and profit distribution.
• Auditing Skills - The ability to perform auditing procedures, including the ability to recognize, research, and resolve discrepancies in financial data.
• Accounts Payable and Accounts Receivable - Knowledge of Accounts Payable and Accounts Receivable processes, including knowledge of subledger reconciliation and controls.
• Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
• Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
• Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
• Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
• Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.
• Writing - Communicates effectively in writing as appropriate for the needs of the audience.

The Delivery Driver assists to fulfil the delivery orders and assist on company's operations such as warehousing. Take own initiative to work with minimum supervision. Delivery of ice confectionaries to B2C as well as B2B. Maintenace of freezer at customers' locations.

- Work days: 6 days

- Work hours: 9am to 6pm (Time varies)

- Vehicle able to drive back

- Season parking, fuel and cash card covered by company

Responsibilities:

- Inventory stock in and out

- Loading and unloading of goods

- Delivery of goods from factory to customers and outlets

- Picking and packing of goods

- Maintain cleanliness and tidiness of warehouse and vehicle

- Stock preparation

- Any other ad-hoc duties assigned

Requirements:

- Applicant must possess a valid class 3 driving license

- Good driving records

- At least 2 years of driving delivery experience

- Must be able to drive a refrigerated box cold truck

- Must be a team player

- Physically fit

- Independent and able to work multi-task

- Familiar with roads

No prior working experience required as training will be provided.

We are looking for an experienced and passionate CDP to join our team.

Job Description

Key Tasks Prepare, cook and present food as per restaurant standards Supervise Commis Chefs ensuring they are fully trained and understand their duties Ensure kitchen stock is rotated and controlled Order, check in delivered stock and ensure its safe storage Ensure the kitchen cleaning schedule is adhered to Maintain a detailed knowledge of the menu and specials and be able to explain dish descriptions to front of house/ customer Ensure compliance to food safety and hygiene requirements Assist Head Chef in the development of menu items and specials Follow restaurant policies and procedures Adhoc duties as requested

Job Requirements

Minimum of 4 years experience in a commercial kitchen Experience cooking western food

Professional culinary qualifications preferred Basic Food Hygiene course Willing to work shifts/ weekends and public holidays Hard working, team player, shows initiative Benefits Attractive salary (based on experience) Friendly and professional team Working under an experienced Head Chef

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

Successful applicants will be entitled to the following employee benefits:

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

Interested candidates, please apply directly with your CV.

We are looking for an experienced and passionate CDP to join our team.

Job Description :

Key Tasks Prepare, cook and present food as per restaurant standards Supervise Commis Chefs ensuring they are fully trained and understand their duties Ensure kitchen stock is rotated and controlled Order, check in delivered stock and ensure its safe storage Ensure the kitchen cleaning schedule is adhered to Maintain a detailed knowledge of the menu and specials and be able to explain dish descriptions to front of house/ customer Ensure compliance to food safety and hygiene requirements Assist Head Chef in the development of menu items and specials Follow restaurant policies and procedures Adhoc duties as requested

Job Requirements:

Minimum of 2 years experience in a Fast pace kitchen

Experience cooking Italian food

Professional culinary qualifications preferred Basic Food Hygiene course Willing to work shifts/ weekends and public holidays

Hard working, team player, shows initiative

Benefits Attractive salary (based on experience)

Friendly and professional team Working under an experienced Head Chef

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Job Description & Requirements

• Refer to the list of needed ingredients on a day-to-day basis and check inventory.

• Acquire ingredients not available in storage prior to the start of the day.

• Inform the kitchen staff of their schedules and delegate appropriate duties.

• Prepare ingredients by chopping vegetables and meats.

• Assist head chef in cooking dishes according to set recipes.

• Monitor food budgets and make sure that all supplies are bought within the set budget.

• Make arrangements to store food items in a safe and orderly manner.

• Rotate frozen food items as standardized in the kitchen rule book.

• Hand ingredients and utensils to head chef during food preparation activities.

• Maintain kitchen order by ensuring the cleanliness of tables, counters, and work areas.

• Oversee cleanliness and maintenance of kitchen equipment and utensils.

• Operate kitchen equipment such as ovens and grills for cooking purposes.

• Maintain knowledge of all recipes so that the head chef’s place can be filled effectively in case of absenteeism.

• Set prepared dishes so that they look aesthetically pleasing.

• Make certain that appropriate portions have been dished out.