1. Manage food costing and inventory. 2. Lead, mentor and manage culinary team. 3. Create prepare lists for kitchen crew. 4. Maintain standards for food storage, rotation, quality and appearance. 5. Establish mainteance and cleaning schedules for equipments, storage, and work areas. 6. Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales. 7. Cook food in a timely manner. 8. Delegate tasks to kitchen staff.

We are looking for an excellent Head Chef to join us in our Hotel All Day Dining.

The candidate will develop respective themed classic and innovative International menu for us. With serving quality food as our main focus, we only make our own products from scratch. Our current menu, wide range and well thought of, includes breakfast buffet, ala carte, room service, high tea, seasonal and premium event catering. The candidate will be tasked to oversee the whole restaurant kitchen operations and its profitability.

With proven abilities, the candidate can be tasked to oversee more outlets’ kitchen operations.

The candidate is to work with the Team on our brands’ positioning.

Responsibility:

· Creating classic and innovative menu based on specific International concepts

· Producing self made quality and premium food and desserts

· Achieving gross margin set.

· Interacting positively with customers

· Scheduling lean manpower management

· Working closely and efficiently with other departments to achieve company’s goals

Requirements:

· Knowledge of various cuisines with International culinary techniques and modern trends

· Ability to produce seasonal menu

· Creative in menu planning and engineering with strong passion in R&D works

· Culinary education from recognised institutions preferred

· 5.5 work week

· Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)

· Good experience in big scale on-site and off-site premium catering

· Ability to plan and execute strategies to achieve company’s objectives.

· Have initiative, is hard working and able to lead the kitchens by him/herself

We regret that only shortlisted candidates will be notified. Thank you for applying.

Job Type: Full-time

Salary: From $4800.00 per month

Benefits:

· Dental care allowance

· Employee discount

· Flexible schedule

· Meal provided

· Subsidized gym membership

· Additional leave

· Parental leave

· Professional development

Supplemental pay types:

· Weekly performance incentive

· Monthly incentive

· Tips

· Annual bonus

· Annual appraisal

• Responsible for production scheduling, working orders and recordings.
• Ensure production activities are carried out properly and efficient utilization of manpower.
• Train new production staff on proper working methods and production recording.
• Work closely with Quality Controller to ensure high Quality products are achieved.
• Ensure the production operation is in the context of ISO & HACCP programs e.g. hygiene standard, work instruction, production records are properly followed and recorded.
• To ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively
• To provide excellent customer service and management and to ensure that all your staff understands the importance of such standards
• Ensure smooth day-to-day operation of the team
• Obtain sales target and KPIs given by the management
• Assist in planning schedule
• Promote positive work environment
• Ensuring compliance with licensing, hygiene and health and safety legislation/guideline
• Develop strategic and operational plans for managing execution and measuring results
• Any other duties as may be assigned by management
• Must Able to work night shift and split shift
• Must Able to work OT on weekends and public holiday
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

JOB SUMMARY

This role could be based in Singapore and UK and involves supporting the Head of Global Markets BCO in strategy execution and roll out.

RESPONSIBILITIES

• Coordinate and lead the Change Agenda for Business & Client Operations (BCO) across the global team, collaborate with Asset Class and product heads to ensure consistency in change management approach, framework and benefits calculation.
• This includes working on strategic projects e.g. Risk system migration (FMRP) and Work Force Enforcement implementation in B&C Ops
• Act as a gatekeeper for all new initiatives impacting the global BCO team (spamming from regulatory, audit, productivity, engagement etc)
• Coordinate and lead the budget and spending review for the global team. This requires:
• Ability to monitor and coordinate hiring of new FTEs and backfills across the global team
• Monitor operating expenses and ensure adherence with department targets
• Monitor and validate benefits realization linked to right shoring initiatives and investment spent
• Single point of contact for all strategy, cost and planning decisions for:
• Markets COO and the Markets COO Management Team, Business COOs and Heads of Trading across the Macro and Credit Trading Businesses, Market Risk, Legal, Compliance and Technology.
• Lead the communication strategy for BCO by establishing regular newsletters and targeted events
• Establish a governance model to ensure key milestones are delivered within budget and agreed timelines
• New business enablement and solutions, partner to deliver strategic Markets initiatives:
• Drive Operational readiness for new business areas
• Lead the execution and delivery of the location strategy for BCO
• Lead strategic planning process with business units and prioritize business development requirements to completion
• Appropriately assess risk when business decisions are made, demonstrating particular consideration for the firm's reputation and safeguarding Standard Chartered, its clients and assets, by driving compliance with applicable laws, rules and regulations, adhering to Policy, applying sound ethical judgment regarding personal behaviour, conduct and business practices, and escalating, managing and reporting control issues with transparency, as well as effectively supervise the activity of others and create accountability with those who fail to maintain these standards.
• Well Managed Business and Cost Optimization
• Oversight and Cost management of annual budget
• Ensure alignment with broader Markets COO objectives around cost optimization through:
• Intelligent use of location strategy (leveraging on the BCO Centre of Excellence in Poland, India and Malaysia)
• Enable strategic cost transformation (Automation, replatforming, outsourcing etc)
• Monitor Profit and Loss (P&L), expense managements, budget, and planning
• Provide business insights and MIS:
• Lead the design and implementation of core KPI and KRI for the Global BCO team
• Lead the design and implementation of core STP data across regions and products

Strategy

• Single point of contact for all strategy, cost and planning decisions
• Markets COO and the Markets COO Management Team, Business COOs and Heads of Trading across the Macro and Credit Trading Businesses, Market Risk, Legal, Compliance and Technology.

Business

• Demonstrate awareness and understanding of the wider business, economic and market environment in which the Group operates, and solid understanding of Markets clients and business products.
• Keep abreast of industry trends and regulatory impacts and ensure the FM appropriately anticipates and adapts to address future developments.
• Partner with Markets COO MT & business leaders and Risk & CFCC MT members to distil strategic objectives into concrete actions and plans, to enable the business to satisfy is risk and regulatory requirements efficiently and effectively.

Business Efficiency and Measurement

• Work with Capacity Management owners to ensure effective metrics are in place for prioritized initiatives
• Proactively and continuously validate expected benefits and re-prioritise as required
• Upon successful delivery of product solutions, support central and functional teams in recovery and realization of benefits
• Provide inputs into monthly MBR forums and annual budgeting processes

Processes

• Own Process standardisation and documentation across B&C Ops
• Change Management for all B&C Ops Processes

Stakeholder Management

• Building strong, influential & trusted stakeholder relationships at all levels; with focus on senior group level stakeholders
• Act as a conduit between all key stakeholders and the MT to ensure that our strategic agenda is delivered effectively despite potentially conflicting agendas & priorities of our stakeholders.

People & Talent

• Manage the Early careers program across the global footprint

Risk Management

• Manage the Operational Risk and Control Agenda including RCSA for BCO, including
• Ownership of operating model/ oversight meetings for B&C Ops
• Primary Risk / Event Incident Response Mgmt (flash, escalation)
• M7 Administration (Risk Event Logging)
• Control Ownership for GPO / CPOs
• Oversight of Service management e.g. IGAs, BCP planning, TPCP, TPRM
• Implementation of policies and procedures into BAU (Markets specific and firm-wide)
• Audit face off & task ownership e.g. responding to requests during fieldwork
• Performing risk assessments for ad-hoc events such as external event read-across
• Evaluation and escalation of risk profiles to relevant committees / forums

Governance

• Coordinate and lead the BCO Governance Framework roll out: partner with Products and Regional leads to ensure a consistent approach toward risk and controls
• Perform Product Governance across B&C Ops

Regulatory & Business Conduct

• Display exemplary conduct and live by the Group’s Values and Code of Conduct.
• Take personal responsibility for embedding the highest standards of ethics, including regulatory and business conduct, across Standard Chartered Bank. This includes understanding and ensuring compliance with, in letter and spirit, all applicable laws, regulations, guidelines and the Group Code of Conduct.
• Effectively and collaboratively identify, escalate, mitigate and resolve risk, conduct and compliance matters.
• Provide leadership within the FM Operations team to comply with the highest standards of regulatory and business conduct and practices as defined by internal and external requirements.
• Takes a proactive approach to implementing Just Culture and emphasising the importance of the groups’ valued behaviours regularly through retrospective sessions with the team and Channels townhall sessions
• Display exemplary conduct and live by the Group’s Values and Code of Conduct.
• Take personal responsibility for embedding the highest standards of ethics, including regulatory and business conduct, across Standard Chartered Bank. This includes understanding and ensuring compliance with, in letter and spirit, all applicable laws, regulations, guidelines and the Group Code of Conduct.
• Effectively and collaboratively identify, escalate, mitigate, and resolve risk, conduct and compliance matters.
• Embed the Group’s Values and Group Code of Conduct to ensure adherence with the highest standards of ethics. Comply with relevant policies, processes, and regulations, as part of the culture. Lead by example by displaying exemplary conduct behaviours and take personal responsibility for:
• the conduct of individuals in FM Operations team ensuring behaviours set out in the Group Code of Conduct are followed.
• FM Operations achieving the outcomes set out in the Conduct Principals and Pillars.
• both direct and indirect/dotted line managers are individually accountable to proactively communicate, collaborate, and agree on the conduct ratings of employees.

Key Stakeholders

• CIB MT, Markets COO & MT, Markets B&C Ops MT
• Operations Heads; Finance Head; Country / Regional Operations teams; Country / Regional Business teams
• Business Finance, Operations Finance
• Leverage the opportunity provided by Corporate Social Responsibility to enhance the Group’s internal and external reputation and indirectly influence the bottom line.
• Promote the Group’s brand and Here for good with employees, clients and regulators.
• Perform other responsibilities assigned under Group, Country, Business or Functional policies and procedures.
• Maintain effective communication with key stakeholders, including regulators and staff

Our Ideal Candidate

• 10+ years of financial services experience
• Proven track record of managing high performing global teams and client delivery
• Deep understanding of Financial Markets business and front to back Operational processes
• Domain expert of Derivatives and Cash products including characteristics, risk, market data and P&L.
• Industry connectivity and awareness of latest industry developments, including Regulatory direction
• Experienced in Management Consulting or in a Business Manager role will be highly regarded

Role Specific Technical Competencies

• Data Analysis Tools
• Risk Management
• Financial Service Industry
• Planning Tactical Strategic
• Problem Solving
• Process Management

About Standard Chartered

We're an international bank, nimble enough to act, big enough for impact. For more than 170 years, we've worked to make a positive difference for our clients, communities, and each other. We question the status quo, love a challenge and enjoy finding new opportunities to grow and do better than before. If you're looking for a career with purpose and you want to work for a bank making a difference, we want to hear from you. You can count on us to celebrate your unique talents and we can't wait to see the talents you can bring us.

Our purpose, to drive commerce and prosperity through our unique diversity, together with our brand promise, to be here for good are achieved by how we each live our valued behaviours. When you work with us, you'll see how we value difference and advocate inclusion.

Together we:

• Do the right thing and are assertive, challenge one another, and live with integrity, while putting the client at the heart of what we do
• Never settle, continuously striving to improve and innovate, keeping things simple and learning from doing well, and not so well
• Are better together, we can be ourselves, be inclusive, see more good in others, and work collectively to build for the long term

What we offer

In line with our Fair Pay Charter, we offer a competitive salary and benefits to support your mental, physical, financial and social wellbeing.

• Core bank funding for retirement savings, medical and life insurance, with flexible and voluntary benefits available in some locations.
• Time-off including annual leave, parental/maternity (20 weeks), sabbatical (12 months maximum) and volunteering leave (3 days), along with minimum global standards for annual and public holiday, which is combined to 30 days minimum.
• Flexible working options based around home and office locations, with flexible working patterns.
• Proactive wellbeing support through Unmind, a market-leading digital wellbeing platform, development courses for resilience and other human skills, global Employee Assistance Programme, sick leave, mental health first-aiders and all sorts of self-help toolkits
• A continuous learning culture to support your growth, with opportunities to reskill and upskill and access to physical, virtual and digital learning.
• Being part of an inclusive and values driven organisation, one that embraces and celebrates our unique diversity, across our teams, business functions and geographies - everyone feels respected and can realise their full potential.

Recruitment Assessments

Some of our roles use assessments to help us understand how suitable you are for the role you've applied to. If you are invited to take an assessment, this is great news. It means your application has progressed to an important stage of our recruitment process.

Visit our careers website www.sc.com/careers

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

The Dandy Collection - a hospitality group running a group of restaurants, namely Neon Pigeon, Firangi Superstar and The Prince.

We believe that good business and especially good hospitality is all about people. Our mission at The Dandy Collection is to bring pride, joy and belonging by challenging the status quo and creating places for emotional connection.

As an F&B Administrator, you will be working closely with the Senior Operations Manager to support the the day-to-day operations of the venues under the company. You will work closely with the senior personnels to cultivate a motivated and energised team who consistently deliver a food, beverage and hospitality experience consistent with the brand.

Putting into action your deep understanding of the hospitality industry and strong affinity to people to support the performance and growth of the brand, all while striving to meet The Dandy Collection noble cause “We all leave better than when we came in.”

The person will also be involved in different aspects, such as:

Marketing and Guest Relations

Updating the website with information or refreshing the site (menus, changing gallery images etc

Sending the menus, bill folders and marketing collateral to designers and for print

Crafting newsletters for dissemination to our client database

Coordinating photo and video shoots for campaigns with the venue, Booking photographers, videographers, or venues for shoots or events

Managing external partners for guest shifts/takeovers by attending meetings & coordinating information that’s required for both parties marketing efforts

SEO generated blog posts

Overseeing communication launches and updating the respective pages (website pop-ups, Google My Business posts, social media, Chope, LinkTree).

Organizing digital assets like photos, videos, and design files in shared drives or cloud storage

Venue Operations

Ensure accountability for all deadlines and deliverables across the venues

Maintain familiarity with the Brand Document to ensure that service and overall guest experience is consistent with the intended brand experience

Execute events and activations according to BEO specifics and experience standards

Team Welfare

Maintain a positive and inclusive working environment for all team members

Coordinate bi-monthly town halls with the Snr Operations Manager and Head Chefs for all staff and roll out action plans

Administration

Collaborate with colleagues cross-departmentally via Monday.com and meet deadlines

Set up and participate in monthly venue walkthroughs to identify and address cleanliness and R&M concerns, ensuring the team maintains health, hygiene, and safety standards at a top level

Benefits

• Incentive scheme 4%, 8%, 12% monthly based on sales target

Job Description

We seek an experienced and friendly service crew to join our team at Greenwood Fish Market, a top seafood restaurant. As a service crew at our restaurant, you will play a crucial role in providing exceptional customer service to our guests and ensuring they have a memorable dining experience.

Key Responsibilities:

• Greeting and seating guests, presenting menus and wine lists, and taking orders accurately and efficiently
• Providing menu recommendations and answering questions about menu items and ingredients
• Maintaining a clean and organized dining area, ensuring all tables are set to a high standard
• Delivering food and drinks to tables, ensuring quality and presentation are maintained to our high standards
• Handling customer complaints and concerns with professionalism and a positive attitude at our restaurant
• Maintaining a deep understanding of our menu and wine list, and keeping up-to-date with changes and promotions

Requirements:

• 1+ years of experience as a service crew in a busy restaurant environment
• A friendly, positive, and professional demeanour with a passion for delivering exceptional customer service
• Excellent communication and interpersonal skills, with the ability to work well under pressure in a busy restaurant
• Ability to multi-task and prioritize tasks in a fast-paced environment
• Strong attention to detail, with a keen eye for presentation and quality
• Ability to work flexible hours, including evenings and weekends

We offer a supportive and dynamic work environment, with career growth and development opportunities. If you're a team player and passionate about the hospitality industry, we'd love to hear from you!

At Greenwood Fish Market, we're committed to creating an inclusive workplace that celebrates diversity and respects all employees. We welcome applicants of any race, ethnicity, religion, gender, sexual orientation, and age to apply.

Position Overview

At a supervisory level, you will have the ability to run the operations and effectively supervise the junior members of the team. The role requires an individual with outgoing personality who strives to provide our guests with the highest customer service, while ensuring procedures and protocols are fully followed. Attention to detail will be crucial to ensure that our guests have an exceptional experience which will see them returning again and again.

The Role

• Leading service operations
• Up-selling products based on your extensive product knowledge
• Building and maintaining relationships with guests
• Maintaining guest satisfaction levels by being proactive in service operations
• Assuring restaurant set up is complete and walkthrough is done before shifts
• Supervising a team of captains

Talent Profile

1. Experienced in service operations in a (formal) restaurant with minimum of 2 years of experience
2. Wine knowledge or experience in wine service will be favorable considered

Position Overview

As Assistant Manager, you would be responsible for assisting in the daily management of activities and services of Cassia in the hotel’s continuing effort to deliver outstanding guest service and financial profitability.

The Role

A. Leadership of the Outlet

1. Attend departmental meetings, line-ups and other training as scheduled
2. Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes

B. Maintain Guest Experience

1. Provide guest with an enjoyable and expertly served dining experience
2. Maintain complete knowledge of hotel layout, room capacity, hours of operation for other outlets, proper table set-up and maintain the grooming standards of the hotel
3. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately
4. Handle guest complaints following the instant pacification procedure and ensuring guest satisfaction

C. Maintain Hygiene, Safety and Standards

1. Review findings from the audits conducted by the F&B Supervisor in relation to the hygiene, waste management Standard Operating Procedures (SOPs), Workplace Safety and Health (WSH) policies and procedures etc
2. Identify operational challenges and deficiencies and work with relevant parties to formulate necessary action plans to improve operational efficiencies

Talent Profile

1. Minimum 3 years of supervisory experience in formal restaurant service

Job Descriptions

Junior Sous Chef job description consists of the following duties, tasks, and responsibilities:

• Maintains quality control by monitoring dishes as they are prepared and served, ensuring that they meet the restaurant's quality standards.
• Ensure daily housekeeping and maintain proper hygiene practices before and after kitchen operations
• Willing to learn and involve in menu planning, including selecting ingredients, creating recipes, and becoming proficient in all stations within the kitchen.
• Capability to identify problems and determine accurate solutions during day to day operation.
• Responsible for ordering of supplies and cost control management including food costs and wastages
• Ability to communicate with customers

Overall, the Junior Sous Chef position is responsible for helping to manage the kitchen, ensuring that food is prepared to the highest quality standard. He/She Is expected to have excellent culinary skills, work in a fast-paced environment, and take on leadership responsibilities. The Junior Sous Chef is also expected to be able to step up and take on the duties of the Head Chef or Sous Chef in their absence.

Job Requirements

• With Classic Thai cuisine forte.
• Experience managing in fast-paced environments and strong understanding of restaurant operations. Min 5 years experience
• Take pride at what he/she do, Passionate, Positive Team player
• Capability to identify problems and determine accurate solutions during day to day operation.

Benefits

• Good Career Progression
• Great team and culture

Working Hours

• 6 days work week straight shift
• 2pm - 11pm 1 hour break

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

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 of 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

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 Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

• Position : Quality Assurance Executive (FMCG/Food Exp in Singapore)
• Location : Fishery Port Rd (West - Transport Provided)
• Working hours : Monday - Friday 8:00 am – 5:00 pm
• Salary (commensurate with experience) : Up to $3800 + Meal Allowances + Phone Allowances + Performance Bonus + 14 Days Annual Leave
• Duration : Permanent
• Industry : Food Manufacturer/Supplier

Main Responsibilities:

• Implementation, administration, updates Quality Assurance manual and procedures, policies, programs and systems.
• Audit and inspect overall factory condition according to AVA, HACCP requirement
• Lead in sustaining SFA- ISO 22000/HACCP yearly surveillance audit
• Report factory daily products safety and hygiene performance, analyse and provide assurance to top Management
• Record all QC documents in factory and whole company
• Analyse quality of raw and finished products
• Establish necessary procedures or work instruction to accommodate inspection needs
• Ensure production process is under control as specification
• Conduct suppliers’ quality audits for compliance, prepare quality and feedback reports.
• Assists in resolving customer quality and safety concerns
• To liaise with authorities (eg, SFA) on related Food Safety / License issues when required.
• Conduct hygiene training, daily inspection of process workers, process rooms and related areas
• In charge of health certificate application and laboratory reports arrangement and maintenance of such records.
• Audit critical categories for quality integrity and food safety.
• Any other QA/QC duties as assigned by the company

Requirements:

• Diploma/Degree in Food Science/Food Technology/Microbiology or related disciplines.
• Minimum 1-3 years of relevant working in Quality and Regulatory related field in Food, preferably from FMCG
• Knowledge of Food/Product regulatory requirement and registration/licensing requirement
• Familiar with manufacturing/sampling processes and retailer QA/QC practices
• Experience in HACCP/ISO 22000 and Food safety is preferable.
• Familiarity/experience in internal auditing is preferred
• Bilingual in English and Mandarin to converse with Mandarin speaking associates

Email to: [email protected] or call me at: 6398 5682 for more information.

Do visit www.facebook.com/search.personnel and https://www.instagram.com/search.personnel for more job listings and career tips!

***We do not charge our candidates any referral fee nor bind them with any contract.***

Diana Okta Tio

Deputy Consulting Director (APAC)

Reg no.: R2094678

EA No: 13C6684

Thank you for your interest in this position. Our shortlisting period is 3 working days. Only shortlisted candidates will be contacted for further consideration.

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 that you continue your job search to maximize your opportunities. We wish you all the best and should we have any suitable roles that match your experiences/ qualifications/ preferences, we will reach out to you.

Mon to Fri: 9am to 6pm

Job descriptions

Corporate Sales:

• Manage existing corporate accounts and establish relations/acquire new corporate clients to increase the market penetration.

• Develop new business channels consistent with the brand positioning through other companies / business channels. (ex. hotels, corporations, retailers)

• Process sales orders, calculate cost in order to maintain’ company margins and manage stock on hand for Singapore

• Handling B2B sales order from customer, including the arrangement of warehouse packing, delivery and related document preparation.

• Manage and submit quotations and organize proposals to customers independently.

• Manage and organise Corporate Gelato Kart Service and chocolate events with corporate customers.

• In charge of liaison with Shopping Malls’s Marketing team and redemption programs with Merchants for sales opportunities (seasonal gifting pitches) and for cross promotions.

• Responsible for client credit collection and for the overall invoicing process.

• Responsible for enquiries from corporate communications channels (website and social media)

Wholesales Sales:

• Work closely with the existing wholesalers/distributors and support the growth to reach the Sales target.

• Negotiate sales deal and ensure the implementation of our sales strategy.

• Provide timely commercial proposal and proactively look for new clients suitable to company positioning in assigned.

• Build effective account relationships.

• Monitor client’s credit status and review with Finance team.

• Consistently perform market research including proposed assortment, price and merchandising

Requirements:

• Candidate must be proactive and creative, able to purse new ideas to meet sales target.

• 1-2 years’ experience in Wholesales/Corporate sales (Retail or F&B business is preferred)

• Conduct market research and analysis to identify trends and opportunities for growth.
• Work closely with the sales team and BD team to develop & implement sales promotion.
• Develop and execute trade marketing plans & strategies to drive brand visibility and sales growth
• Build and maintain strong relationship with key retailers and distributors.
• Plan and implement in-store promotions, display and other marketing activities.
• Plan, organize and participate in trade shows to promote the brand showcase products and generate leads.
• Prepare business proposals, presentations and reports on trade marketing activities & performance in present findings to the management.
• Co-ordinate with internal departments sales, marketing, logistic and finance to ensure smooth execution of projects and orders.

Requirements:

• Diploma or Degree in Business Admin, Marketing, Sales, International Business or related disciplines.
• Min. at least 1 or 2 years experience in trade marketing or FMCG industry & experience in working with sales teams and retailers.
• Strong analytical skills with the ability to interpret data and make data driven decision
• Strong organizational and multitasking abilities. require to work with minimum supervision (independently) and work with a team.
• Creative thinking & problem solving skills is required. Proficiency in using marketing tools and office software.
• Cross-cultural communication skills , able to collaborate with clients and teams. Experience in project management is advantageous.

5 days work week

Woodland Area

Food Manufacturing Ind.

Interested candidates, please forward a detailed resume and email to [email protected]

Tempserv Pte Ltd
License No: 06C3745
Attention: Audris Teo / EA Personnel No: R1102063

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

Working Days: Monday to Friday 8.30am to 6pm
Working Location: Woodlands Link [Nearest: Admiralty MRT]
Salary: $2500 - $3000

Industry: Food Manufacturing
This role is reporting to General Manager of International Sales

Job Responsibilities:

• Oversee and operational in the Order to Cash (OTC) process
• Take a lead in the sales support division with assisting in quotation, sales enquiries etc within the International Business Department
• Uphold SOP processes and standard
• Provide support in export operations, processes & documentations
• Provide support the International Business Department in Admin matters and controls

Job Requirement:

• With Diploma in Business Administration or relevant discipline is preferred.
• Experience in preparing data sets for management reporting and internal controls is preferred
• With relevant working experience in manufacturing industry is an advantage
• Proficient in Microsoft Excel (Pivot Table, Data Analysis Tool)

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

Don't like boring workdays? Yeah, neither do we.

At The Black Hole Group, we are big on food and bigger on culture. Above all, we are fun, and it's never a dull day at work!

We are currently looking for a talented Catering Demi Chef to join our team.

If you think you have a passion for cooking and hospitality is what you breathe and practice, come onboard! We want somebody who would like to be part of a fun and innovative team that is always looking to learn, grow and deliver the best they can.

Some perks:

Medical: Annual medical coverage of up to $200
Dental: Annual dental coverage of up to $100
Staff Meals: Meals can be claimed at any concept for up to $20

No Split Shifts: We don’t have midday outlet closures.
Sales Incentives: Entity-based monthly sales incentives programme

Transport Allowance: Monthly allowance of $70 for Motorcycle Riders and $100 for Car Riders
Training Allowance: Annual training allowance of $500
Referral Bonus: Referral bonus of up to $1,200
Friends & Family Discount: 20% discount extended to friends & family

Maternity leave: 16-weeks (given the child is Singaporean)
Paternity Leave (non-Singaporeans): 1-week paternity leave
Baby Bonus: A token amount of $300 per child
Birthday Perks: 1-day birthday leave with TBHG dining vouchers
Partner Discounts: Corporate discounts with our partners
Overseas Cohesion: Once a year team bonding overseas
Mentorship Programme: Offered to all Full-time employees for personal or professional growth

Why Us:

• Culture Matters: We’re more than a team; we’re a culture. At The Black Hole, we celebrate diversity, creativity, and the art of excellent cuisine.
• Training and Growth: Receive comprehensive training to enhance your skills and opportunities for career growth within our expanding restaurant family.
• Employee Benefits: Enjoy competitive pay and valuable benefits, including medical and dental insurance. Your well-being matters, and we've got you covered.
• Team Appreciation: Join a supportive team that values your contributions and celebrates milestones together. Our success is built on the collective efforts of our dedicated crew.

The Catering Demi Chef is responsible for planning, directing, controlling, coordinating and participating in the day-to-day operations of the kitchen. He or she is accountable for the production of all food products required by the entity. Ensures that the products are of the highest quality or surpassed at all times.

The Catering Demi Chef role includes the following but not limiting to:

Responsibilities
- Prepare and cook menu items in accordance with established recipes and standards.
- Maintain cleanliness and organization in the kitchen, including proper storage of ingredients and equipment.
- Monitor inventory levels and order supplies as needed to maintain stock levels.
- Collaborate with the culinary team to ensure smooth and efficient kitchen operations.
- Adhere to all food safety and sanitation guidelines, including proper handling and storage of perishable items.

REQUIREMENTS:

- Proven experience working as a Demi Chef or in a similar role within a catering or hospitality environment.
- Knowledge of culinary techniques and ingredients, with a focus on quality and presentation.
- Excellent time management and organizational abilities, with the capacity to multitask and prioritize tasks in a high-pressure setting.
- Flexibility to work evenings, weekends, and holidays as needed.
- Culinary degree or relevant certification is preferred, but not required

Job Types: Full-time, Permanent

Pay: $2,500.00 - $2,600.00 per month

Benefits:

• Dental insurance
• Employee discount
• Food provided
• Health insurance

Schedule:

• Early shift
• Monday to Friday
• Night shift
• Weekend availability

Supplemental Pay:

• Overtime pay

Work Location: In person

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift

· Must be able to work night shift and split shift

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

Job Description,

• Champion Headquarter HR Policy & Processes
• Analyzing and monitoring HR metrics development
• Developing and program Compensation & Benefit Strategy
• Developing international Human Resources Management, including but not limited to: Staffing, policy, process deployment, and performance management
• Supervise day to day HR processes and driving efficiency with support of HR administrative member
• Draft HR policy and proposals
• Other major & impactful HR projects as assigned

Requirements,

• Minimum 8 years experiences in HR with positive attitude, endurance, trustworthy, am bitious, team player, and good communication
• Familiar with working regulations and environment in Singapore/SEA.
• Master of Employee Relations, HRIS, Performance Management, Compensation & Benefits, Project Management, Recruitment, Training & Development, HR Policy & Proposal
• Verbal and written communication skills in both English and Mandarin, with a high attention to detail and a collaborative nature

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated
• Bilingual in English and Mandarin to communicate with customers

Responsibilities include:

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

Qualities we seek are:

Positive attitude and commitment to excellence

Respective skills in functions to be performed

Excellent interpersonal and communications skills

Team work

Willing to learn and able to work under pressure

Experience in F&B Operations

Preferably 3 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

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

Job Descriptions

The Junior Sous Chef / Chef de partie is responsible for food preparation, maintaining consistent standards whilst helping chefs to develop menu's, you will assist the head chef and sous chefs with the successful running of the kitchen ensuring all recipes are followed along with food practices to ensure guest satisfaction.

• To prepare food based on what's in all the menus.
• Preparation, production, and service of food to the standard required in a timely and efficient manner.
• Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in front of house
• Ensure compliance with in-house food hygiene, health, and safety systems to ensure compliance at all time.
• Ensure daily kitchen set-up and procedures are carried out on time and in accordance to the standards.
• Completing duties with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all guests.
• To maintain the day-to-day operational standards of the kitchen
• To manage own kitchen section during service
• To take responsibility covering all areas of kitchen operations.
• Wash dishes and cutleries & wipe dry
• Assist in private event setup & service

Job Requirements

Experience managing the preparation and cooking of food in the kitchen

• Must have excellent diligence
• Disciplined, keen to share your knowledge and learn new skills
• Strong dedication to your craft
• Have good working relationships, rise to the challenge, and adapt well to change
• Be enthusiastic about your career, collaborator & trustworthy
• Professional attitude always

Benefits

• Bonus subject to performance.
• AL ( 14 Days ).
• OT most of the time not require but if need we will pay OT when come to work for non opening days.
• $200 Split shift allowance per month ( prorated to number of day the employee works )

Working Hours

• Tues - Sat ( 5 working days )
• Sunday Monday and public holiday ( Off )
• 11am - 2pm
• 4:30pm - 10pm

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

Qualities we seek are:

·Positive attitude and commitment to excellence

·Respective skills in functions to be performed

·Excellent interpersonal and communications skills

·Team work

·Willing to learn and able to work under pressure

·Experience in F&B Operations

·Preferably 3 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

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