Total 31 job vacancies by Hong Hoy Consultancy Pte. Ltd.

• Loading and unloading catering equipment
• Delivering catering equipment to customers
• Setting up and breaking down catering equipment
• Collecting payment upon delivery
• Maintaining cleanliness of vehicle
• Ensuring safety of goods and equipment

● Deployment and supervision of federal, state and local programs and grants that meet and/or exceed funder and donor performance requirements. Monitor program performance and outcomes.

● Coordinates and develops grant reports for Executive Director. May participate in the preparation of contract and/or grant proposals and other reports provided by Turning Points to the public and/or funders.

● Establishes and maintains positive working relationships with community organizations. Represents the organization at various community and/or business meetings.

● Participates in the development and implementation of program policies and procedures to ensure efficient and safe operation of various agency programs.

● Provides advice and assistance to the Executive Director in the planning, implementation, and evaluation of modifications to existing operations, systems, and organizational procedures.

● Maintains compliance with and abreast of all local, state, and federal regulations as related to the organization’s program operations, including OSHA and HIPAA.

● Leads monthly Turning Points meeting and weekly team meetings as needed.

● Responsible for all aspects and activities related to human resources and payroll processing.

● Oversees the supervision of personnel including work allocation, training, problem resolution, and all employee & client grievances. Evaluates performance and makes recommendations for personnel actions. Motivates employees to achieve peak productivity and performance.

● Manages the hiring process, including advertising open positions, reviewing resumes, coordinating and conducting interviews, conducting reference and background checks, drafting offer letters. ● Directs all information technology and network system deployment and maintenance including all IT infrastructure, telecommunications and security. Maintain and periodically review operational policies & procedures, guidelines and best practices, revising and updating as required

• Long-distance driving
• Communicating and coordinating with dispatchers
• Obeying and following applicable traffic laws
• Securing cargo and properly arranging and balancing it within the vehicle
• Maintaining a detailed log of working hours in compliance with state and federal regulations
• Ensuring any mechanical issues with the vehicle are corrected before driving
• Planning routes and meeting delivery schedules
• Complying with truck driving rules and regulations
• Reporting defects, accidents and violations
• Performing daily maintenance of truck (refueling, cleaning, etc.)
• Loading and unloading box trucks with forklifts and pallet jacks
• Interacting with customers in a professional manner
• Performing pre- and post-trip vehicle inspection reports
• Recording cargo deliveries
• Verifying loads for accuracy

• Preparing awesome meals for our customers.
• Weighing, measuring, mixing, and prepping ingredients according to recipes.
• Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients.
• Checking food and ingredients for freshness.
• Arranging and garnishing dishes.
• Working well under pressure and within the time limit.
• Ensuring that the kitchen area, equipment and utensils are cleaned.
• Helping lead and inspire our kitchen staff with the restaurant manager.
• Wowing our guests with amazing dishes.

• Participates in the recruitment, selection, and training of staff
• Supervise and schedule food and beverage staff
• Ensure customer satisfaction
• Resolve customer complaints, as well as internal conflict amongst staff
• Order and maintain inventory control costs
• Oversee food service, and act as an expeditor, when necessary, to ensure the timely movement of completed food orders from kitchen to customer table

• 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

• Assist in the hiring and training of new employees as well as the continuous training of existing staff
• Oversee both front and back of house operations, including wait staff, kitchen crew, and bussing staff
• Maintain high-quality food standards
• Oversee our kitchen staff’s compliance with all health code and sanitation requirements
• Provide exceptional customer service and lead staff to do the same
• Respond to customer complaints quickly and resolve them effectively
• Develop strategies for improving our customers’ dining experience
• Work with staff to project future needs for kitchen supplies, goods, and cleaning products.
• Maintain inventory of all needed supplies
• Identify methods our restaurant can use to cut waste, decrease costs, and improve profits
• Manage the work schedules of our restaurant’s staff

• Planning and executing departmental budgets.
• Overseeing inventory needs and undertaking office management and administration.
• Coming up with effective strategies to enhance the organization's financial health.
• Recruiting quality employees to provide high-quality customer support.
• Motivating and supervising employees.
• Evaluating the performance of your assigned employees, delivering positive and/or negative feedback, and addressing any shortcomings.
• Research methods to improve operations and reduce costs
• Monitor and report on department performance
• Supervise and train employees
• Provide administrative support (e.g. updating inventory)
• Ensure compliance with company policies and regulation

• Planning and executing departmental budgets.
• Overseeing inventory needs and undertaking office management and administration.
• Coming up with effective strategies to enhance the organization's financial health.
• Recruiting quality employees to provide high-quality customer support.
• Motivating and supervising employees.
• Evaluating the performance of your assigned employees, delivering positive and/or negative feedback, and addressing any shortcomings.
• Research methods to improve operations and reduce costs
• Monitor and report on department performance
• Supervise and train employees
• Provide administrative support (e.g. updating inventory)
• Ensure compliance with company policies and regulation

• To work your section in the most efficient way possible and learn as much as you can.

• To follow specs and recipes set out by the Head Chefs and Sous Chefs.

• Be consistent in everything you do.

• To ensure that a high standard of cleanliness is maintained in the kitchen operation.

• To ensure that you are correctly dressed and adhere to high personal hygiene standards.

• To comply with all regulations as stated in the normal operating procedures.

• All maintenance issues reported immediately following the correct procedures.

• Cleaning chemicals are used as directed, to achieve desired results and reduce wastage.

• Awareness of how the role impacts on the restaurant and hotel profit and loss account.

• To have a complete understanding of hotel and Company procedure in the event of a fire.

• Ensure that while you undertake your role you abide by the Health and Safety at Work Act 1974 and safe system of work appropriate to your role.

• Comply with the company polices and code of conduct at all times. • Any other tasks as delegated by your Line Manager.

• May assist by performing dish washing or other kitchen duties as needed.

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Execute food orders and deliveries
• Communicate kitchen needs to the restaurant managers and owners
• Manage inventory of ingredients and kitchen supplies
• Regularly inspect and update the kitchen’s health code standards

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.
• Giving instructions or orders to subordinate employees.
• Ensuring that the work environment is safe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels.

• Screening, interviewing, hiring, and training restaurant staff.
• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

• Supervise and coordinate the activities of restaurant staff to ensure efficient and effective operations.
• Ensure that all food and beverages are prepared and served in accordance with quality standards and customer preferences.
• Train and develop restaurant staff to provide excellent customer service and maintain high levels of cleanliness and hygiene.
• Monitor inventory levels and order supplies as needed to ensure adequate stock levels.
• Maintain accurate records of restaurant transactions, including sales, inventory, and customer feedback.
• Resolve customer complaints and ensure that all guest issues are handled in a timely and professional manner.
• Ensure compliance with all health and safety regulations, as well as restaurant policies and procedures.
• Collaborate with management to develop and implement strategies to improve restaurant performance and profitability.
• Assist with the recruitment and hiring of new restaurant staff as needed.
• Perform other duties as assigned by management.

• Loading, transporting, and delivering items to clients or businesses in a safe, timely manner.
• Reviewing orders before and after delivery to ensure that orders are complete, the charges are correct, and the customer is satisfied.
• Assisting with loading and unloading items from vehicles.
• Accepting payments for delivered items.
• Providing excellent customer service, answering questions, and handling complaints from clients.
• Adhering to assigned routes and following time schedules.
• Abiding by all transportation laws and maintaining a safe driving record.
• Preparing reports and other documents relating to deliveries.
• Operating equipment and machines, such as cars, trucks, forklifts, etc.

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures.

• Create menus and daily specials
• Manage kitchen team
• Cook food in a timely manner
• Ability to jump in and take over for any station
• Advanced knowledge of cooking, baking, and pastry techniques
• Up-to-date knowledge of techniques and recipes
• Make sure plates are executed correctly and presently properly
• Check the freshness of food stocks and throw out items
• Knowledge of accounting and budgeting
• Oversee inventory control and place orders
• Familiarity with sanitation regulations
• Culinary degree preferred or at least three to five years working in a professional kitchen

• Assures the staff follows state and company rules and regulations properly by maintaining all health code regulations and employee handbook guide
• Maintains or approves various administrative materials such as time sheets, payroll matters, personnel or accounting materials, safety records, OSHA forms, MSPS records
• Directly supervises assigned food production employees
• To provide a friendly, courteous and professional service at all times when on the floor or anywhere around the hotel
• To allocate waiter duties during their shifts and to check that these tasks are completed to department and company standards
• To maintain complete product knowledge of all food and beverages and have the ability to promote them
• To focus on quality and consistency in all areas, food and beverage quality, ingredients, guest service, cleanliness
• To make sure that orders are taken politely, accurately and efficiently
• To be aware of the general operating procedures within the department and the hotel
• To ensure all stock is available at all times and to order with the relevant department when necessary

• Transporting clients from airports to hotels and vice versa.
• Carrying out vehicle maintenance checks.
• Delivering packages to customers in a timely manner.
• Picking up office purchases or other administrative needs.
• Utilizing navigation apps to find the most optimal route.
• Interacting with clients in professional conduct.
• Working at night and on weekends.
• Maintaining an organized travel schedule.
• Ensuring that vehicles have sufficient gas and are always ready for use.
• Arranging for vehicle repairs when necessary.
• Updating monthly mileage records.
• Driving a variety of vehicles, including motorbikes, cars, buses and trucks

• Ensure flawless execution of all food events
• Plan and manage the food operations for events ranging from 20 to 1,000 guests
• Train and manage kitchen staff
• Perform daily inventory and order food supplies
• Develop menus and comply with health codes
• Develop and oversee food production, preparation, and presentation
• Recommend changes to menus and recipes based on feedback from guests
• Lead culinary department in planning, researching, and implementing new menus and dishes
• Successfully lead culinary team
• Prepare requisitions for food purchases
• Conduct inventory and prepare requisitions for food supplies
• Conducts monthly inventory and oversees other culinary activities
• Supervise all food supplies, equipment, and utensils
• Develop and oversee budget and resources
• Maintain health, safety, and environmental

• Create new and innovative menu items
• Manage the overall menu
• Ensure the highest quality in preparation of dishes
• Make sure ingredients are always fresh and high-quality
• Regularly check food and beverage in stock, cooking supplies, tools and equipment
• Cook dishes in accordance with previously set menus
• Regularly check and inspect inventory levels
• Place orders for new supplies in a timely manner
• Ensure kitchen and other supplies are always clean
• Prepare special dishes for guests with special dietary needs
• Supervise and lead kitchen staff

• Assist in the hiring and training of new employees as well as the continuous training of existing staff
• Oversee both front and back of house operations, including wait staff, kitchen crew, and bussing staff
• Maintain high-quality food standards
• Oversee our kitchen staff’s compliance with all health code and sanitation requirements
• Provide exceptional customer service and lead staff to do the same
• Respond to customer complaints quickly and resolve them effectively
• Develop strategies for improving our customers’ dining experience
• Work with staff to project future needs for kitchen supplies, goods, and cleaning products.
• Maintain inventory of all needed supplies
• Identify methods our restaurant can use to cut waste, decrease costs, and improve profits
• Manage the work schedules of our restaurant’s staff

• Create menus and daily specials
• Manage kitchen team
• Cook food in a timely manner
• Ability to jump in and take over for any station
• Advanced knowledge of cooking, baking, and pastry techniques
• Up-to-date knowledge of techniques and recipes
• Make sure plates are executed correctly and presently properly
• Check the freshness of food stocks and throw out items
• Knowledge of accounting and budgeting
• Oversee inventory control and place orders
• Familiarity with sanitation regulations
• Culinary degree preferred or at least three to five years working in a professional kitchen

• 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
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

• Ensuring that production processes are in line with company and regulatory requirements
• Accurately completing all necessary documentation for regulatory compliance
• Informing a production team of preferred occupational health and safety practices
• Communicating expectations to production team members and evaluating their performance
• Implementing relevant emergency response procedures during emergency situations
• Regularly checking the machinery and checkpoints to ensure safe and efficient workflow
• Compiling reports about production and providing management with updates
• Managing the repair or replacement of faulty production equipment
• Ensuring all resources and assets are used efficiently and correctly