Total 29,626 F&B / Tourism / Hospitality job vacancies

Dian Xiao Er Group Pte. Ltd.

RESTAURANT MANAGER

Job Description:

• Oversee entire front of house restaurant operations
• Ensure customer satisfaction through promoting excellent service
• Respond to customer complaints tactfully and professionally
• Maintain quality control for all food served
• Conduct weekly roll call to communicate and reinforce company’s policy
• Analyse staff evaluations and feedback to improve the customer’s experience
• Oversee and ensure compliance hygiene, sanitation and safety standards
• Train new employees and provide ongoing training for all staff
• Maintain administrative functions, ensure all paperwork are completed accurately
• Assist in promoting marketing campaigns and implement marketing initiatives in the restaurant
• Communicate effectively, both verbally and in writing, to provide clear direction to the staff
• Efficient manpower planning and rostering

Requirements:

• At least 5 years of experience in a Chinese restaurant setting with 1 year of supervisory experience
• Bilingual in English and Mandarin to liaise with stakeholders
• Thorough knowledge in food and beverage operations
• Possess excellent communicate and management skills
• Decisive and critical thinker with strong leadership skills
• Well-groomed and presentable

Responsibilities:

• Supervises all sales activities of Sales Managers, Assistant Sales Managers, and Sales Executives to ensure they achieve the goals of the Hotel marketing plan.
• Secures new and repeat business for the hotel by monitoring interactions with airlines, travel agencies, commercial enterprises, private clubs, and professional associations in local, domestic, and international markets. Maintains contact with planners, corporate accounts, incentive buyers, airlines, and wholesalers through personal sales calls, telephone contacts, and written communications.
• Evaluates current and potential markets/trends, coordinating all activities to maintain and increase revenue through added business volume and higher rates.
• Generates and promotes leads for other departments within the Hotel.
• Reports to both the Director of Sales and Assistant Director of Sales on new potential market areas that need coverage.
• Ensures that all sales staff are fully aware of competitors' activities at all times.
• Assists in organizing familiarization and site inspection trips to the Hotel for clients.
• Helps implement effective sales systems and procedures to ensure efficient execution of all group meetings and functions.
• Responsible for distributing sales-related information to other departments as appropriate. Meets clients during pre and post functions or meetings to ensure effective communication and feedback regarding client needs.
• Attends major promotional events to boost sales for the Hotel.
• Maintains high visibility for the Hotel in major market areas through direct sales solicitation, telephone, fax contact, and written communications.
• Assists in creating the Annual Revenue Plan.
• Assists in developing, implementing, and monitoring action plans to ensure Revenue Plan objectives are achieved.
• Designs and implements special programs to achieve greater productivity by:Increasing average rates
  Increasing occupancy
• Boosting business volume during challenging periods
• Enhancing local food and beverage banqueting sales
• Manages key accounts and oversees the selling and servicing of group business.
• Coordinates the development of all promotional materials.
• Provides direction on and conducts market research.
• Monitors competitors' activities.
• Maintains close collaboration with Regional/Corporate Sales teams and those of other ICHG hotels to ensure the hotel receives appropriate corporate consideration, direction, and support.
• Plans and executes sales trips to major market areas.
• Attends major travel functions to promote sales for the hotel.
• Under the guidance of superiors, directs all sales activities for Sales Managers and Sales Executives to ensure they meet the goals of the Revenue Plan.
• Produces monthly Sales reports and forecasts.
• Meets with guests from major producers/organizers of significant events staying in the hotel to ensure customer satisfaction.
• Establishes and continually updates mailing lists.
• Organizes and attends major sales/PR-related functions within the hotel.
• Works with Superiors and the Human Resource Manager to ensure the departmental performance of staff is productive.
• Duties include:Ensuring training needs analysis of sales staff is conducted and training programs are designed and implemented to meet these needs.
• Conducting probation and formal performance appraisals in line with company guidelines.
• Maintaining up-to-date staff records and approving leave requests, etc.
• Coaching, counseling, and disciplining staff, providing constructive feedback to enhance performance.
• Regularly communicating with staff and maintaining good working relationships.
• Performs any other duties assigned by Management.

Requirements:

• With 4 years of sales experience in the hotel industry field.
• A diploma or degree holder, in hospitality management or business related discipline.
• Positive, dynamic and results-oriented

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below to send in your resume or send to [email protected]

EA License No: 13C6305

Reg. No.: R23117856

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Manage overall operations and is responsible for effective and successful management of all working staffs. productivity, quality control and safety measures as established and set for Operation Department. Enhance the operational procedure system and gather principle information for reporting to the operation manager of the store.

able to create new dishes as well

Looking to recruit staff to work as Executive for Subway brand of restaurants.

Join an airconditioned work environment without needing to work with grease /fire.

Job Scope:
- Making sandwiches & preparation of products
- Ensure adherence to Subway standards - Ensure excellent customer service and upkeep of food quality standards
- Upkeep cleanliness of store

- Train new members

- Prepare reports for management

Salary depends on work experience.

Benefits:
- Uniform and training provided
- Staff meals provided
- Incentive on achieving target sales

Only shortlisted candidates will be notified.

The Junior Sous Chef is responsible for the supervision of the overall kitchen’s operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but not limited to, quality, training and development of team members.

Primary Responsibilities

Food quality

• Monitors food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and to ensure all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and sanitisation

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. This will prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.

Management and leadership of the culinary team

• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments
• Ensures that all deadlines are met.

Training, learning and development of culinary team

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Involvement in wider job function relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

Key Responsibilities:

1. Trade Marketing Support

• Support the Marketing Director in planning and executing marketing campaigns to promote 3rd party brands at retail supermarkets.

• Coordinate marketing initiatives and promotional activities for 3rd party brand partners.

• Develop advertising materials for POSM, digital and social media channels.

• Assist in creating sales support materials and retail in-store promotions.

2. Retail Marketing for offline Gourmet Retail Shop and online QB Food Eshop

• Support Marketing Director in implementing local store marketing, weekly promotions, and activities to drive foot traffic and sales in the Gourmet Retail Shop and QB Food online store to meet assigned sales targets.

• Plan weekly promotions for the Gourmet retail shop and QB Food online store (including selecting the right mix of products and setting pricing).

• Assist in overseeing retail merchandising efforts for optimal product display and sales.

3. Marketing Apps Maintenance

• Support marketing team to maintain and update mobile apps, and platform optimization.

• Monitor and troubleshoot app performance issues for optimal functionality.

• Collaborate with UX/UI designers to enhance user interfaces and overall user experience. Qualifications:

• Diploma/Degree in Business/Marketing. • At least 2 years of FMCG trade marketing or retail marketing experience. • Basic understanding of e-commerce, digital marketing, and social media. Behavioral Attributes:

▪ Team player with the ability to work independently.

▪ Detail-oriented and organized.

Responsibilities

· Coordinate daily Front of the House and Back of the House restaurant operations

· Deliver superior service and maximize customer satisfaction

· Respond efficiently and accurately to customer complaints

· Appraise staff performance and provide feedback to improve productivity

· Ensure compliance with sanitation and safety regulations

· Manage restaurant’s good image and suggest ways to improve it

· Control operational costs and identify measures to cut waste

· Train new and current employees on proper customer service practices

Requirements and skills

· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

· Strong leadership, motivational and people skills

· accept working on weekend an PH

ROLES & RESPONSIBILITIES

· Manage staff work assignments for one restaurant

· Control product cost and report financial performance to management

· Analyze market trends, benchmarking against competitors

· Manage marketing strategy for one restaurant

· Quality control of foods (incl. establishment of quality control procedures and training of employees about quality control) with chefs

· Product research and development of new menu

· Respond efficiently and accurately to customer complaints

· Support of new business development

QUALIFICATIONS

· Bachelor’s degree or above

· Proficiency in MS Excel, MS Word and MS PowerPoint

· 5 years' F&B industry experience

· Deep knowledge about marketing activities

· Work experience in marketing and advertisement

· Deep knowledge about Food and Beverage industry and operations (especially, Japanese cuisine)

· Strong written and verbal communication skills coupled with creativity, initiative, negotiation, good management, and problem-solving skills

· Pleasant personality, energetic, dynamic, self-management and self-motivated

· Strong project management and coordination

· Able to work under strong pressure and tight deadlines

• Creating menu items, recipes and developing dishes ensuring variety and quality
• Organize the kitchen’s activities
• Able to prepare Korean dishes
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Provide 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
• Able to work on weekend and PH

• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Organizing all the work they do and maintaining the accounting records
• Reporting discrepancies they find within the accounts to their superiors
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• To assist in taking orders from customers
• To assist in cashiering duties and responsibilitiesTo assist in cashiering duties and responsibilities
• To ensure cleanliness of equipment and surroundings
• To Prepare Ice and Hot Beverages
• Any other duties assigned by supervisor/manager

We require split shift and 6 working days

Need to work on saturday and sunday

Off day will be on one of the weekday

Transportation for midnight shift are provided

Meals are provided

Non Halal foodshop

Non Air Condition Workplace

Chinese Cuisine

· Prepare and cook food items on placed orders

· Ensure good presentation of each dish served

· Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste

· Handle equipment, appliances, supplies and tools

· Follow and adhere to health and safety procedures

· Maintain a clean working environment

• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Organizing all the work they do and maintaining the accounting records
• Reporting discrepancies they find within the accounts to their superiors
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• To assist in taking orders from customers
• To assist in cashiering duties and responsibilities
• To ensure cleanliness of equipment and surroundings
• To Prepare Ice and Hot Beverages
• Any other duties assigned by supervisor/manager

Roles & Responsibilities

• Able to prepare chinese dishes, chinese northen foods
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Provide 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
• Able to work on weekend and PH

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygiene standards as set in our SOP
• Recruiting & hiring of restaurant staff
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Train and demonstrate cooking techniques and proper equipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils and cutleries
• Manage inventory control ,usage and minimise usage
• Maintenance of restaurant equipment

Job Requirements

• Minimum GCE N-Level or ITE qualifications
• Specialize in Vietnamese cuisines, including traditional dishes. Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills
• Fully responsible for taste, quality and hygiene of the food produced.
• Able to work in warm, oily and humid environment
• Able to do split shift and work on weekends and public holidays
• Able to multi-task, adapt to fast paced environment and work under pressure
• Uphold excellent food hygiene and kitchen safety practices

Job Description: Restaurant Manager

Position Overview:As a Restaurant Manager, you will be responsible for overseeing the daily operations of our restaurant. Your primary goal will be to ensure excellent customer service, manage staff, maintain quality standards, and drive profitability. You will work closely with the management team to uphold the restaurant's reputation and achieve its business objectives.

Key Responsibilities:

1. Staff Management:Recruit, train, and supervise restaurant staff, including servers.
   Schedule shifts and assign duties to ensure optimal staffing levels and smooth operations.
   Provide ongoing coaching and performance feedback to employees, fostering a positive work environment.
   
2. Customer Service:Ensure that guests receive exceptional service by maintaining high standards of hospitality and addressing any issues or complaints promptly.
   Monitor customer satisfaction levels and implement strategies to enhance the dining experience.
   
3. Operations Management:Oversee day-to-day activities, including food preparation, inventory management, and cleanliness.
   Maintain compliance with health and safety regulations, food quality standards, and sanitation procedures.
   Manage restaurant finances, including budgeting, cost control, and revenue optimization.
   
4. Quality Control:Uphold quality standards for food, beverages, and service, ensuring consistency and customer satisfaction.
   Conduct regular inspections to assess cleanliness, organization, and adherence to operational procedures.
   
5. Marketing and Promotion:Collaborate with the marketing team to develop and implement promotional strategies to attract customers and drive sales.
   Monitor market trends and competitor activities to identify opportunities for growth and differentiation.
   
6. Administrative Tasks:Maintain accurate records of inventory, sales, and expenses.
   Prepare reports for management, summarizing key performance metrics and areas for improvement.
   

Qualifications:

• Proven experience as a Restaurant Manager or similar role in the hospitality industry.
• Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
• Excellent communication skills, both verbal and written.
• Solid understanding of restaurant operations, including food and beverage management, staffing, and customer service.
• Proficiency in basic accounting principles and restaurant management software.
• Flexibility to work evenings, weekends, and holidays as required

Job Responsibilities

• Preparation and cooking of varieties of Asian dishes / Western cuisine
• Good Knowledge on different cooking methods, raw materials and culinary nutrition.
• Exercise good cost and inventory management practices and controls
• Uphold the company’s hygiene and safety operating standards at all times
• Any other ad-hoc duties as assigned

Job Requirements

• 2 - 3 years of relevant culinary experiences
• Self-driven and team player
• Able to work well under pressure
• Able to multitask, prioritize, and manage time efficiently

Work Arrangements

• Day shifts only
• 5 day work week (Weekends off)
• Meals, Uniforms, Safety shoes & Uniform laundry provided!
• 2 mins walk from One North MRT Station

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

1. 5-8yrs in SAP FICO esp FI-AR for billing and collection postings, clearing and interfacing to external systems. Preferably FICA in SAP on HANA
2. Experience in trouble shooting in Fiori CDS
3. Configuration of SAP S/4 FICO & FICA module
4. Ability to problem solve and design fixes and advise build team
5. Ability to work in production, post go live environment with regular release management for CRs and new functionality
6. Experience in BRIM is a bonus
7. In charge of Change Request Deployment activities such as detailed requirement gathering, crafting a solution and work with developers to build, test and deploy the change to Production system, prepare & update design documentation and work with client to obtain sign-off, etc.
8. Perform BAU Support.
- Triage, troubleshoot, identify RCA and resolution for issues raised
- Own module design and advise other team members on potential solution which can be explored and deployed.

Oversee kitchen operations

Come up with new dishes and menu

Supervise food quality, portioning and presentation

Ensure highest standards of kitchen cleanliness and food safety

Plan proper staffing to ensure smooth operations flow

Manage stock and food cost

Obtain and handle feedback on food quality

Manage and train staff

Perform any other job tasks assigned by the management

Requirements:

Excellent personal presentation and interpersonal skills

Confident, outgoing personality and positive attitude

Ability to remain calm under pressure

Fluency in reading, writing and spoken English & Chinese / Mandarin – in order to liaise with Mandarin speaking associates

Position: Cook / Chef

• Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day
• Working Location: Islandwide
• Salary: $2,800-$3,000

Job Scope
- Stir fry rice and noodle dishes

☎️ Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

COMPANY DESCRIPTION

Discover the taste and artistry of refined Japanese dining at Takayama, a kappo-style restaurant by Chef Taro Takayama. Located at Downtown Gallery, Takayama showcases a curated medley of authentic Japanese flavours in its multi-course menu prepared in front of guests by Chef Taro and his team.

RESPONSIBILITIES

RESPONSIBILITIES

• Participate in the conceptualization of the restaurant's food menu together with the Executive Chef
• Assist to plan and direct food preparation processes
• Actively review and update menu with new and exciting items to keep up-to-date and engage the interests of guests
• Consistent production of high quality dishes
• Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guests' experiences and satisfaction
• Train, manage and assess team performance, paving professional and personal growth for the team
• Manage and plan work schedules for the back of house
• Identify staffing needs and assist in the recruitment and training of new employees
• Ensure strict compliance to safety, sanitary and hygiene standards set by the company
• Maintaining a positive and professional approach with all employees and customers
• Any other duties as assigned by Management

REQUIREMENTS

• Proven experience with Japanese cuisine in similar capacity
• Exceptional in kitchen management
• Service oriented, able, and willing to engage customers in an open bar counter service concept
• Holds critically high hygiene and safety standards
• Able to work well under pressure in a fast-paced environment
• Outstanding communication and leadership skills
• Strong mental capacity to learn, take demands and multi-task

Job Highlights

• Exciting Work Experiences
• Excellent Opportunities to Learn & Grow
• Work Hard & Play Hard with Passionate Colleagues!