• Prepare and cook a wide range of South Indian dishes such as dosa, idli, sambar, and chutneys.
• Plan and manage food prep and production to ensure timely serving.
• Maintain high standards of hygiene and cleanliness in the kitchen.
• Ensure ingredients are fresh and sourced appropriately.
• Collaborate with kitchen staff to maintain smooth operations.
• Create new menu items while maintaining the essence of South Indian flavors.
• Monitor inventory and place orders for necessary supplies.
• Adhere to health and safety regulations during cooking and food storage.

Company Overview

Island Catering Services Pte Ltd is a group of restaurants established since 1996. They seek dedicated individuals for roles including chefs, service staff, kitchen helpers, drivers, and admin assistants. All age groups and experience levels are welcome.

Job Summary

You will assist in food preparation, serve food and beverages, maintain cleanliness, support catering event setup and clearing, and follow food safety standards to ensure smooth daily operations.

Responsibilities

• Prepare and pack food items accurately to support kitchen operations
• Serve food and beverages efficiently during daily operations and events
• Maintain cleanliness and hygiene in kitchen and work areas to meet safety standards
• Assist in setting up and clearing catering events to ensure smooth service
• Follow food safety protocols and company procedures consistently
• Support general daily operations as assigned to contribute to team effectiveness

A restaurant manager oversees daily operations, ensuring smooth service, staff performance, and customer satisfaction. Key responsibilities include managing staff schedules and training, handling inventory and budgets, maintaining food and safety standards, and resolving customer complaints. They also focus on profitability by monitoring sales and implementing strategies to improve performance.

• Daily operations: Oversee all front-of-house and back-of-house activities to ensure a smooth flow.
• Inventory and ordering: Manage stock levels, order supplies, and maintain relationships with suppliers.
• Budgeting and finance: Control costs, manage budgets, and monitor income and expenses.
• Health and safety: Ensure compliance with all health, safety, and hygiene regulations.
• Quality control: Monitor food quality and service delivery.
• Scheduling: Create work schedules that align with the restaurant's needs.
• Staff management: Supervise employees, appraise performance, and provide feedback or disciplinary action when needed.
• Payroll: Process timesheets and manage payroll data.
• Cuisine: Must need experience in Gujarati cuisine and North Indian cuisine.

Must need to work on weekends and Public holidays

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

• Ensure that health and safety protocols are adhered to.
• Keep a meticulous record of income and expenses.
• Order ingredients in the correct quantities for the kitchen staff.
• Communicate with customers to receive feedback and manage complaints.
• Open and close the restaurant on time.
• Ensuring compliance with licensing, hygiene and health and safety legislation.
• Promoting and marketing the business.
• Overseeing stock levels and ordering supplies.
• Handling customer enquiries and complaints.
• Taking reservations.
• Greeting and advising customers.
• Problem solving.
• Preparing and presenting staffing/sales reports.
• Keeping statistical and financial records.
• Assessing and improving profitability.
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
• Making improvements to the running of the business and developing the restaurant.
• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints

• Captain responsible for operating F&B outlets assigned to him/ her.

• Role & Responsibilities Monitoring & ensuring F & B service operations are running smoothly.

• To recommend food and beverage service standards & implement and follow on standard operating procedure.

• Organizing duty roster of service staff.

• Cost control, inventory, Training Maintaining SOP for quality.

• Should able to introduce innovative ideas for generating targeted sale Guest interaction, menu planning.

• Addressing guest requirement and reaching to them.

A Head Baker

leads bakery operations, overseeing daily production, recipe development, and staff training to ensure high-quality bread and pastry products

. They manage inventory, maintain food safety standards, and optimize kitchen efficiency. This role requires strong leadership, culinary expertise in baking techniques, and the ability to manage inventory and staff schedules.

[

1

,

2

,

3

]

Key Responsibilities

• Production Management: Oversee daily baking schedules for bread, pastries, and laminated products to ensure freshness and quality.
• Leadership and Training: Supervise, train, and mentor staff, including scheduling and performance management.
• Recipe Development: Develop and test new recipes, including translating trends into commercial products.
• Quality Control & Safety: Ensure compliance with health, hygiene, and food safety standards (e.g., cleanliness, safe storage).
• Inventory & Cost Management: Monitor ingredient supplies, manage stock levels, and control costs to minimize waste.
• Equipment Maintenance: Ensure all machinery is operating correctly and schedule necessary repairs

A baker

prepares, bakes, and decorates a variety of breads, pastries, and baked goods, primarily using recipes and industrial machinery

. Key responsibilities include measuring ingredients, kneading, shaping dough, managing oven temperatures, ensuring food safety standards, and cleaning equipment. They often work early mornings in high-speed, hot environments.

[

1

,

2

,

3

,

4

,

5

,

6

,

7

]

Key Responsibilities

• Production: Measure and mix ingredients, knead, roll, cut, and shape dough to prepare breads, pastries, and cakes.
• Baking: Monitor oven temperatures, humidity, and baking times, using skills to determine when items are perfectly baked.
• Quality Control: Inspect products for quality, consistency, and adherence to recipes and food safety standards.
• Inventory & Equipment: Track supplies and place orders, while cleaning and maintaining equipment like ovens, mixers, and dough sheeters.
• Decoration: Apply toppings, icings, and decorations to finished

A Retail Bakery Manager

oversees daily operations, staff, and production to ensure quality products, high sales, and regulatory compliance

. Key duties include scheduling, hiring, inventory management, cost control, and delivering excellent customer service. They ensure safety standards (SOPs) are met and develop enticing displays to drive profitability.

• Operational Management: Oversee daily production, opening/closing procedures, and ensure efficiency.
• Staff Leadership: Recruit, train, supervise, and schedule bakers and front-of-house staff.
• Quality & Food Safety: Maintain high product quality, consistency, and compliance with health and safety regulations.
• Inventory & Cost Control: Monitor inventory levels, order ingredients/supplies, reduce waste, and manage product costing.
• Sales & Marketing: Implement marketing strategies, create appealing displays, and resolve customer complaints.

Vacancy: Marketing Director

We are looking for a visionary and results-driven Marketing Director to lead strategic growth initiatives across international markets.

The ideal candidate brings 19+ years of experience spanning international trade, FMCG retail and wholesale, food, and pet food industries, with a strong ability to translate market insights into impactful business strategies.

Key Requirements

• Proven 19+ years of professional experience in international trade, FMCG, retail and wholesale, food, and pet food sectors
• Strong analytical, strategic thinking, and communication skills developed across diverse multicultural business environments
• Hands-on expertise in:market researchmarket analysisprocurementsupply chain managementcommercial strategy
• Solid practical knowledge of Russian and Chinese business practices
• Strong understanding of marketing and management tools, techniques, and best practices in both Chinese and global markets
• Ability to drive brand growth, market expansion, and revenue performance
• Excellent leadership and cross-functional team management capabilities

Languages

• Russian — Native
• English — Fluent
• Chinese / Mandarin — Fluent

Who We Are Looking For

A commercially minded leader with deep market intelligence, strong operational understanding, and the ability to build and execute high-impact marketing strategies across international regions.

Do you love great food, craft beer, music—and the chance to grow your career? At Abundance, a modern Taiwanese restaurant bar, we’re all about serving delicious buns, refreshing craft brews, and genuine hospitality to our neighborhood. Now, we’re looking for enthusiastic individuals who share our passion for service excellence and want to thrive alongside us.

Key Responsibilities:

• Assist with day-to-day restaurant operations, ensuring smooth service flow.
• Handle order-taking, cashiering, and timely delivery of food and drinks to guests.
• Maintain a welcoming dining environment through housekeeping and upkeep.

Why You’ll Love Working at Abundance:

• Competitive Rewards: Enjoy annual increments and monthly performance incentives.
• Work-Life Balance: Benefit from a 5-day work week, flexible working hours, and part-time options (up to $13/hour).
• Career Growth: Take advantage of dynamic progression opportunities in a fast-expanding brand.
• Convenient & Comfortable: Uniforms, meals provided, and locations near MRT stations (Redhill, Bendemeer, Tampines).

If you’re ready to shine in a supportive environment that values creativity and collaboration, we’d love to hear from you! Reach out to us at 9295 8827 to discover more about joining our energetic team.

Job Description & Requirements

Job Description & Requirements

Must be able to prepare high quality traditional and authentic South Indian & Bangladeshi food.

Must be able to produce very high volume amounts of food.

Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook dishes in the traditional way as how it has always been prepared.

You will be in-charge of monitoring and maintaining an exhaustive inventory record and show costings according to company procedures.

In-charge of menu planning and execution.

A deep understanding of authentic South Indian & Bengali food preparation.

Capacity to work under pressure during an extremely busy period.

Must have knowledge and be able to produce very high volumes of food with quick turnarounds.

Min. must have 7-8 years knowledge/experience of South Indian and Bengali food preparation and food menus.

Must be able to work night shift, weekends and public holidays.

Core Responsibilities

• Menu & Food Development: Planning daily specials and creating new recipes to suit customer preferences and dietary requirements.
• Kitchen Management: Overseeing daily, high-volume production, managing inventory levels, and ordering supplies.
• Staff Leadership: Training, supervising, and scheduling kitchen staff (sous chefs, line cooks, dishwashers) to ensure efficient teamwork.
• Quality Assurance & Safety: Ensuring food presentation meets standards and enforcing strict hygiene, cleanliness, and food safety regulations (such as Halal compliance or HACCP).
• Financial Control: Managing kitchen budgets, minimizing food waste, and monitoring inventory cost-effectiveness

Job Description & Requirements

Roles & Responsibilities:

• Oversee daily restaurant operations, ensuring a smooth, service-driven experience
• Attend to customers and their requests/feedback and resolve issues in a timely and professional manner.
• Motivate and guide the employees in up-selling the food and beverage items.
• Monitor food and stocks wastage in the outlet and ensure that all supplies and stocks in the outlet are sufficient for the day to day operations.
• Maintain high hygiene and safety standards, ensuring all protocols are met
• Manage restaurant environment, handle and schedule regular maintenance and upkeep of restaurant, such as pest control, servicing, etc

Requirements:

• Preferably a Degree or Diploma in Hospitality Management
• Confident, outgoing personality and positive attitude
• Customer-oriented with a passion for hospitality
• Able to work under the pressure in a fast paced environment.
• Able to work on rotating shift basis which include weekends and public holidays.
• Knowledge of POS systems is an advantage
• Experience in F&B industry is an advantage.

Company Overview

We deliver an authentic and elevated Indian dining experience, blending traditional flavors with modern flair. We seek a passionate Senior Chef to lead our kitchen team and uphold culinary excellence in Indian cuisine.

Job Summary

Lead and manage kitchen operations specializing in Indian cuisine, ensuring culinary excellence, food safety, and efficient workflow while mentoring staff and collaborating on menu development.

Responsibilities

• Lead daily kitchen operations focused on Indian cuisine to ensure smooth and efficient service during peak hours
• Develop, refine, and execute traditional and contemporary Indian dishes from various regions including North, South, Mughlai, Tandoori, and Coastal styles
• Train and mentor junior kitchen staff on cooking techniques, food preparation, and presentation to maintain high culinary standards
• Ensure consistent food quality, hygiene, and kitchen safety by enforcing compliance with local regulations
• Oversee kitchen inventory management, ordering, and cost control to minimize waste and maintain food margins
• Collaborate with management to create seasonal and promotional menus that enhance customer experience
• Maintain kitchen cleanliness and uphold food safety standards to meet regulatory requirements
• Participate in recruitment and conduct performance reviews to build a skilled and motivated kitchen team
• Manage kitchen scheduling and workflow to optimize productivity and service quality
• Apply deep knowledge of Indian spices, ingredients, and cooking methods to preserve dish authenticity

Preferred competencies and qualifications

• Certification in Food Hygiene and Safety
• Flexible availability to work evenings, weekends, and holidays as required

Job Description & Requirements

Supervisor Responsibilities

• Making sure employees that report toyou meet performanceexpectations.
• Giving instructions or orders tosubordinate employees.
• Ensuring that the work environment issafe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels

• Supervisor Requirements

• Previous leadership experience.
• Excellent communication skills.
• Eye for detail and accuracy.
• Reliable, with high integrity andstrong work ethic.
• Ability to work as part of a team.
• Professional appearance and attitude.
• Computer literacy.
• Proactive organizational skills.
• High school diploma.
• Ability to keep a positive attitude in afast-paced environment.