Total 4 job vacancies by Nuodle Pte. Ltd.

Delibowl Group is a company that commenced its operations in Singapore in 2017. We provide customers with high-quality food, affordable prices, great location through our excellent service and friendly environment. We are looking forward to seeing you on board. You will get more opportunities for career promotion prospects and an attractive incentive package.

Job Title:

Service Crew

Part time : $12 per Hours

Reports to:

Outlet Manager

Position Summary:

As a member of the service team, you will greet our customers as they enter the outlet and ensure that they have a great dining experience. Your ability to familiarize yourself with the outlets menu will showcase your preparedness and knowledge as well as your desire to learn and to serve our guests.

Duties and Responsibilities:

• To prepare the outlet for operation, including mise en place, resetting tables
• Providing exceptional, friendly, courteous, and professional guest service at all times
• Taking orders
• To be knowledgeable with all food and beverage products on the outlet menu
• Respond to consumer inquiries about the outlet's services and special offers
• Processing customers' orders and generating their bills
• Assisting with seamless and fast service while maintaining outlet standards at all times
• Clean all tables after customers have left and get tables prepared for the next set of clients
• Maintain store cleanliness
• Comply with all safety and security procedures at the store
• Any other ad-hoc duties assigned

Delibowl Group is a company that commenced its operations in Singapore in 2017. We provide customers with high-quality food, affordable prices, great location through our excellent service and friendly environment. We are looking forward to seeing you on board. You will get more opportunities for career promotion prospects and an attractive incentive package.

Job Title:

Kitchen Assistant

Part time: $12 per hour

Reports to:

Outlet Chef

Position Summary:

Kitchen assistants are responsible for cleaning the kitchen, carrying out basic food preparation tasks, and ensuring that chefs have everything they need. They may also unload deliveries from suppliers and organise the storeroom.

Keeping the kitchen clean and following strict hygiene and health and safety rules is an important part of the work. This involves making sure that equipment, kitchen appliances, work surfaces, floors and walls are kept clean. Kitchen assistants are also responsible for the washing up.

Duties and Responsibilities:

• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
• Assisting the Chef with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
• Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
• Assisting with the unloading of delivered food supplies.
• Organizing and correctly storing food supplies.
• Promptly transferring meal ingredients from storage areas to the kitchen as per the Chef's instructions.

Responsibilities:

1. Halal Compliance:

• Develop and implement a robust system to ensure compliance with halal requirements in all aspects of food production.

• Conduct regular audits and inspections to verify the adherence to halal standards by suppliers and internal processes.

• Work closely with the production team to address and rectify any non-compliance issues related to halal requirements.

2. Quality Assurance:

• Establish and maintain quality control procedures to guarantee the consistency and safety of our food products.

• Conduct routine inspections of raw materials, production processes, and finished products to identify and address quality issues.

• Collaborate with cross-functional teams to implement corrective actions and continuous improvement initiatives.

3. ISO Certification and Project Assistance:

• Assist the Operations Manager in handling ISO Certification processes and related projects.

• Develop, implement, and maintain the Food Safety Management System ISO 22K.

4. Audit Management:

• Manage external/internal quality audit programs from audit planning to implementation to ensure compliance with relevant regulations and standards.

• Liaise with government agencies, certification bodies (e.g., pest control, SFA, SOCOTEC).

5. Management Review and Continuous Improvement:

• Conduct management reviews to identify improvement opportunities in the current production process.

• Implement changes based on review outcomes to enhance overall efficiency and effectiveness.

6. Supplier Management:

• Periodically monitor supplier performance, conduct assessments, and approve new suppliers.

7. Training and Collaboration:

• Support and create training materials, working closely with various departments to deliver work plans.

8. Daily Inspections and Process Enhancement:

• Conduct daily inspections to identify areas for improvement, nonconformities, and opportunities for enhancing quality processes.

9. Collaboration with Production Team:

• Work with the production team to build a product that complies with quality standards and ensure the product is released to meet food safety and food hygiene requirements.

10. Incident Handling and Recall Procedures:

• Establish and implement effective procedures for handling food safety incidents and recalls.

• Conduct thorough investigations into any breaches of food safety standards and recommend corrective actions.

Requirements:

o Bachelor's degree in Food Science, Quality Assurance, or a related field.

o Proven experience in quality assurance, preferably in a central kitchen or food production environment.

o In-depth knowledge of halal requirements and certification processes.

o Strong analytical and problem-solving skills.

o Excellent communication and interpersonal skills.

o Attention to detail and commitment to maintaining high-quality standards.

o Certification in Food Safety and HACCP is a plus.

Responsibilities:

1. Recruitment and Staffing:

· Lead the recruitment process for various positions within the F&B establishment.

· Develop and implement effective sourcing strategies to attract top talent.

· Conduct interviews, coordinate selection processes, and make hiring recommendations.

· Ensure a smooth onboarding process for new hires.

2. Employee Relations:

· Handle employee relations matters, addressing concerns and resolving conflicts.

· Foster a positive work environment and promote a culture of open communication.

· Implement employee engagement initiatives to enhance morale and productivity.

3. Training and Development:

· Identify training needs and coordinate training programs for employees.

· Facilitate continuous learning and development opportunities.

· Work with department heads to ensure employees receive necessary job-specific training.

4. Policy and Compliance:

· Develop, update, and enforce HR policies and procedures.

· Ensure compliance with local labor laws and industry regulations.

· Stay informed about changes in employment legislation and update policies accordingly.

5. HR Administration:

· Maintain accurate and up-to-date employee records.

· Handle payroll processes and collaborate with finance for timely payroll disbursement.

6. Health and Safety:

· Ensure a safe and healthy working environment by implementing safety protocols.

· Coordinate with relevant departments to address health and safety concerns.

7. Strategic HR Planning:

· Collaborate with senior management to align HR strategies with business goals.

· Provide input on organizational planning and development.

8. All other duties as assigned