Total 9 job vacancies by Psgourmet Pte. Ltd.

SUMMARY

The Accounts Payable Executive will be responsible for managing and processing all invoices received for payment, ensuring accurate and timely processing, and maintaining financial records. This role plays a key part in ensuring smooth financial operations, supporting financial health, and contributing to effective cash flow management. The Accounts Payable Executive will also be responsible for reconciling accounts, resolving any discrepancies, and maintaining compliance with company policies and financial regulations.

RESPONSIBILITIES

• Review, verify, and process invoices, expense claims, and payment requests.
• Input all supplier invoices into the accounting system accurately and on time.
• Ensure that all payments comply with company policies and relevant financial regulations.
• Prepare and schedule payment runs, ensuring all vendor payments are made accurately and on time.
• Reconcile supplier statements and resolve discrepancies by liaising with suppliers and internal departments.
• Perform regular reconciliations of accounts payable and related general ledger accounts.
• Assist in month-end and year-end close processes, including preparing reports and summaries as needed.
• Generate accounts payable reports for management review and assist in audits.
• Maintain positive relationships with vendors and respond to inquiries promptly and professionally.
• Track and resolve outstanding issues with suppliers, including following up on overdue accounts.
• Ensure compliance with company financial policies, internal controls, and regulatory requirements.
• Maintain accurate and organized records of all transactions, ensuring easy access and retrieval for audits.
• Other adhoc duties/ projects assigned by superior.

REQUIREMENTS

• Diploma in Finance/ Accountancy/ ACCA or equivalent.
• At least 3 years’ relevant working experience, preferably in the F&B industry.
• Good interpersonal and communication skills.
• High level of accuracy and attention to details.
• Can work independently or in a team-based environment.
• Well-versed in Microsoft Office.
• Ability to manage multiple tasks, priorities work, and meet deadlines
• Ability to work in a fast-paced environment.

Are you a culinary professional looking to take your career to the next level? Do you thrive in a dynamic, high-energy kitchen and love bringing creativity and flavor to life? Join us as Chef de Partie and be part of a team that’s all about exceptional food, teamwork, and passion for the craft.

What You'll Be Doing:

As our Chef de Partie, you’ll be at the heart of our kitchen operations, working side-by-side with our Sous Chef to create unforgettable dining experiences. Here’s what your day will look like:

The Event Sales Coordinator manages day-to-day sales operations, processes sales orders, provides administrative support, and delivers exceptional customer service. This role requires strong organizational skills, attention to detail, and the ability to handle a high volume of inquiries.

RESPONSIBILITIES

• Responds to new enquiries (via email, phone, or other channels) within 24 business hours
• Follow up on unresponsive enquiries within 3 business days
• Drafting of event orders before handing over to the event sales team
• Ensure data accuracy in the sales report
• Assist in printing event collaterals (menus, name tents, signages etc …)
• Liaise with the Warehouse & Logistics team to ensure timely delivery of event equipment
• Maintain and update clientele base and records
• Act as a point of contact for customer feedback and ensure that it is cascaded to the event sales team
• Other ad-hoc duties/ projects assigned by superior or senior management.

REQUIREMENTS

• Diploma/Degree in any field
• Min. 1-2 years of relevant working experience as a Sales Administrator or Sales Support Agent
• Good command of written and spoken English
• Good understanding of the sales performance metrics
• Ability to perform under pressure and a tight timeline
• Proficient in Microsoft Office
• Excellent communication, interpersonal and time-management skills
• Good team player
• High level of efficiency, initiative, meticulous with an eye for details and multi-tasking ability
• High interest in event sales management

SUMMARY

To deliver an exceptional guest experience every time, while following the core values and adhering to the Company’s policies and procedures.

RESPONSIBILITIES

• Delivering fast, friendly and accurate service to all guests
• Welcoming each and every guest with a smile and being genuinely friendly and personable at all times
• Attending to guests’ needs as a primary focus
• Strict adherence to grooming standards
• Demonstrates good work habits such as punctuality, orderliness and tidiness
• Promoting teamwork to achieve set goals/targets
• Maintain operational areas to exceed guests cleanliness, comfort and convenience expectations
• Following all food safety, sanitation and hygiene requirements and practices
• Performing all assigned tasks and procedures efficiently and in a timely manner
• Assisting in the completion of station preparation, stocking and making sure that station area is clean
• Attends meetings as requested
• Accept additional duties and responsibilities as assigned by Supervisor

REQUIREMENTS

• Minimum GCE “N” Level with 1 year relevant experience.
• Pleasant personality and service oriented
• Hardworking with a positive attitude.
• Ability to work well in a team environment
• Good communication and interpersonal skills
• Ability to thrive in a fast-paced and highly energized working environment
• 5 days’ work week; able to perform rotating shift duty including weekends and Public Holidays

SUMMARY

This role will be responsible for overseeing the preparation, cooking, and presentation of dishes in the restaurant. You will be working closely with the Sous Chef in contributing towards the delivery of quality food to all our guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen and be a role model to the junior chefs.

RESPONSIBILITIES

• Ensure that all food production meets/exceeds standards
• Work effectively with all kitchen team to ensure a high level of service experience
• Exercise cost control in minimizing wastages and spoilage of food products
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To be flexible and willing to help in the kitchen at busy times if required
• To attend trainings/meetings as and when required
• Ad hoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum professional certificate in Culinary Arts
• At least 3 years of relevant working experience
• Able to lead and is a team player
• Good communication and interpersonal skills
• Good Microsoft Office skills
• Able to work in a fast-paced environment

SUMMARY

The role of a Junior Sous Chef is to work alongside the Sous Chef to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.

RESPONSIBILITIES

• Leads kitchen team in the absence of the Sous Chef
• Provides guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during the peak operation hours
• Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards
• Manages food and product ordering by keeping records and minimizes waste
• Works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Assist Sous Chef in maintaining kitchen organization, team competency, and training opportunities
• Assist Sous Chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend trainings/meetings as and when required
• Adhoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum Diploma in Culinary Arts or equivalent
• 5 years of relevant working experience in a similar capacity
• Able to lead and is a team player
• Good planning and organizing skills
• Excellent communication and interpersonal skills
• Good Microsoft Office skills
• Able to work in a fast paced environment

SUMMARY

This role will be responsible for maintenance and enhancement of guests’ services through training, coaching and mentoring subordinates. To organize and evaluate service and delivery systems, procedures and processes and make recommendations for continuous improvement.

DUTIES & RESPONSIBILITIES

· Assist the Manager in running a smooth, efficient, and productive shift

· Assist the Manager in handling guests queries and feedbacks

· Responsible for cash management of the POS

· Train, coach, mentor, and supervise a team of service crews in delivery of excellent guest experience

· Ensures prompt, efficient, friendly and accurate service

· Lead by example and providing timely feedback on areas of opportunities

· Promote good teamwork to achieve set goals/targets

· Ensure adherence of food safety, sanitation and hygiene requirements and practices

· Ensure equipment and stations’ maintenance schedule is executed accordingly

· Delegates and/or perform assigned tasks in an efficient and timely manner

· Follow up and adheres to Company policies and procedures accordingly

· Attends meetings as requested

· Accept additional duties and responsibilities as assigned by Supervisor

KNOWLEDGE AND SKILL REQUIREMENTS

· Pleasant personality and service oriented

· Hardworking with a positive attitude.

· Ability to work well in a team environment

· Good communication and interpersonal skills

· Ability to thrive in a fast-paced and highly energized working environment

· 5 days’ work week; able to perform rotating shift duty including weekends and Public Holidays

SUMMARY

To ensure that restaurant operate efficiently and profitably while maintaining reputation and standards. This role must coordinate a variety of activities, whatever the size or type of the outlet, and are responsible for the business performance, quality standards and health and safety of the restaurant.

RESPONSIBILITIES

· Responsible for the business and financial success of the outlet operations by applying knowledge in F&B costing and cost control, including staff and food cost

· Organization of stocks and equipment, ordering of supplies and oversee the outlet maintenance, cleanliness, and security

· Responsible for planning and working within budget, maximizing profits and achieving sales targets

· Responsible for people management including recruitment, motivation, training and development, roster planning, and payroll administration

· Ensure that safety and hygiene standards are strictly adhered to at all times and to be in compliance in accordance to regulations

· Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all guests consistently

· Handles all guests queries and feedbacks in a professional and timely manner

· Ensure that standard operating procedures, processes and policies are strictly adhered to

· Prepare monthly management reports in relation to outlet performance

· Adhoc duties/projects as assigned by Supervisor

REQUIREMENTS

· Certificate/Diploma in Hospitality/Restaurant Management or equivalent

· Minimum 5 years of relevant experience with at least 3 years in a managerial level

· Energetic, good team player and service oriented

· Great leadership with solid analytical, communications and interpersonal skills

· Independent, proactive, resourceful and ability to work in a fast paced environment

· Well versed in Microsoft Office.