Job Description 

• Recruit and deploy workers/ supervisors for existing and new sites 

• Effective instruction and management of manpower on site to ensure delivery of daily operations  

• Plan and schedule rosters based on available manpower  

• Take charge and resolve operational ground issues when the needs arise 

• Handle clients’ complaints and attend to emergency calls 

• Fulfil clients’ expectations and requirements and ensure good customer relations 

• Coaching and guiding direct reports on work-related issues 

• Ensure a high standard of performance as per contract requirements 

• Conduct inspections to monitor and evaluate the work undertaken by staff and take immediate corrective measures to improve below-standard performance 

• Any additional duties (including hands-on duties) as required  

Requirements 

• Degree or Diploma Holders  

• 2-3 years of hands-on experience in manpower management is preferred 

• Able to accept 6 working days including Public Holidays and last-minute work assignments 

• Fluency in written and verbal English 

• Proficient in Microsoft Office such as Outlook, Word, and Excel 

• Good communication and interpersonal skills 

• Positive work attitude, able to work independently and in a team 

*We regret that only shortlisted candidates will be contacted

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Cook/Senior Sushi Cook
• Working Location: Islandwide – Choose either one workplace
• Working Hours: 5.5 days, Off day falls on weekday (1.5-2 hours lunch break)
• Salary Package: Gross Salary up to SGD 3000 (Up to SGD 2700 + OT) + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredient
• Bake, grill, steam and deep-fried meats, vegetables, fish, poultry and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh.
• Monitoring supplies and re-ordering stock as needed
• Packing and labeling of sashimi
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage
• Maintain food safety and sanitation standards
• Monitor and train subordinates to obtain good-quality skills and performance
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Min. 1 year of working experience in a related field
• Maintain quality, excellent service & cleanliness at all times
• Good personal hygiene practice
• A food hygiene certificate is a plus
• Working locations: West Coast Plaza (WCP), Anchorpoint (ACP), 313 Somerset (313), Parkway parade (PWP), Seletar Mall (SLT)

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #10076 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Description & Requirements

We are looking for a high-energy Restaurant Manager to oversee our daily operations, lead a high-performing team, and ensure every guest leaves with a smile. You will be responsible for the "total health" of the restaurant—balancing exceptional service with smart financial management (P&L).

Key Responsibilities

• Operations: Lead daily FOH and BOH operations, manage staff shifts, and ensure the restaurant meets all health, safety, and licensing standards.

• Financials: Monitor P&L, control labor and food costs (COGS), and manage inventory to minimize waste.

• Leadership: Recruit, train, and motivate the team to deliver superior service and maintain high productivity.

• Guest Experience: Handle feedback/complaints with grace and implement ideas to improve the brand’s image and local presence.

• Reporting: Maintain accurate records of revenue, expenses, and inventory levels.

Requirements

• Experience: At least 1 years in the F&B industry (with supervisory experience).

• Skills: Strong leadership, financial literacy (P&L), and excellent communication.

• Mindset: Customer-oriented, calm under pressure, and a positive "can-do" attitude.

• Flexibility: Ability to work split shifts, weekends, and public holidays.

You will be responsible to provide an excellent and consistent level of service to guests. The Waiter/Waitress is responsible for:

• Serving Food & Beverage to guests, provide a courteous, professional, efficient and flexible service in order to maximize guest satisfaction.
• Attending to guests' enquiries, taking necessary actions to anticipate their needs and ensure that they have a positive dining experience by exceeding their expectations.
• Maintaining cleanliness and outlook of the restaurant at all times.
• Assisting the team to prepare and set-up restaurant for food service.

• Ideally with GCE 'O' Level.
• Minimum 6 months work experience.
• Good customer service, communications and interpersonal skills are a must.

Job Description

• Overseeing of the service of the Restaurant.
• Responsible for the smooth running (opening shift & closing shift) of the restaurant.
• Handle guest complaints and feedback to ensure guests satisfaction and continuous improvement in Food Products and services.
• Provide coaching and feedback to staffs.
• Monitor and maintain the operating systems of the outlet.
• Ensure food quality and hygiene standard is maintained.
• Greet and coordinate the seating of guests, and assign guests to tables suitable to the size of each group.
• Recognise the regular guests and highlight to the Chef about the particular guest’s preferences.
• Ensure guests’ requests are not delayed.
• Record and report all food-related complaints to the Chef immediately.
• Ensure team briefings are carried out before each service period.
• Monitor and maintain the operating systems of the outlet.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Handle emergency and difficult situations.
• Adjust any modifications to checks or bills.
• Ensure that all staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Develop and implement service-related training programs.
• Perform miscellaneous job-related duties as assigned.

Job Duties

• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Responsibilities:

• Process customer orders accurately and efficiently using the company’s system or software.
• Handle customer inquiries via phone, email, or chat in a timely and professional manner.
• Coordinate with the sales and logistics teams to ensure smooth and timely order fulfillment.
• Maintain proper records of customer communications, orders, amendments, and cancellations.
• Assist in resolving customer complaints and service issues to ensure customer satisfaction.
• Support the improvement of customer service processes to enhance operational efficiency.
• Provide feedback and suggestions to management based on customer needs and experiences.

Requirements:

• Minimum GCE ‘N’ or ‘O’ Level qualification or equivalent.
• Good verbal and written communication skills with a customer-focused mindset
• Able to multitask and work efficiently in a fast-paced environment with attention to detail
• Strong problem-solving skills and ability to handle situations professionally
• Positive and proactive attitude with a commitment to excellent customer service
• Prior customer service experience in the food service or hospitality industry is an advantage
• Proficient in order processing systems or software; knowledge of SAP S4 will be an added advantage

Wecruit Pte Ltd | 20C0270
Tew Jie Wei | R22106822

Job Description & Requirements

Good knowledge in Indian cuisine

1. Maintain smooth operations of the outlet

2. To oversee the kitchen and design exceptional menus

3. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

4. With at least 5 years of experience

5. Manage compliance with food and beverage hygiene policies and procedures.

6. Able to make roti prata, nasi briyani, tandoori chicken and south indian cuisine

Requirements

· Proven work experience as a Roti Prata Master

· Hands-on experience with various kitchen equipment

· Advanced knowledge of culinary, baking and pastry techniques

· Leadership skills

· Ability to remain calm and undertake various tasks

· Excellent time management abilities

· Up-to-date knowledge of cooking techniques and recipes

· Familiarity with sanitation regulations

· Culinary school preferred

Chef de Partie / Cook (Full-Time) – 3thirtynine

Join the culinary team at 3thirtynine, a modern European restaurant located in the heart of Jalan Besar. We are looking for passionate and hardworking kitchen professionals who take pride in creating quality dishes and delivering memorable dining experiences.

Job Responsibilities

• Prepare and cook menu items according to restaurant standards and recipes

• Ensure food quality, consistency, and presentation are maintained at all times

• Assist with food preparation, portioning, and kitchen setup

• Maintain cleanliness and organisation of the kitchen and workstations

• Monitor stock levels and assist with inventory management

• Follow food safety, hygiene, and sanitation standards

• Work closely with the kitchen and service teams to ensure smooth operations

• Assist with menu development and seasonal specials when required

Requirements

• Previous experience in a professional kitchen preferred

• Experience in Western or European cuisine is an advantage

• Ability to work efficiently in a fast-paced environment

• Strong attention to detail and food presentation

• Positive attitude and willingness to learn

• Able to work weekends, public holidays, and split shifts when required

• Team player with a strong work ethic and sense of responsibility

What We Offer

• Competitive salary based on experience

• Staff meals provided

• Performance incentives and career progression opportunities

• Supportive and professional working environment

• Opportunity to work with a growing restaurant brand

Working Location
3thirtynine
339 Jalan Besar, Singapore 208990

Employment Type
Full-Time

If you are passionate about food and hospitality and want to grow your culinary career with us, we would love to hear from you.

Food preparation: Chop, slice, and prepareingredients according to recipes.

Cooking meals: Execute menu items using variouscooking methods (grilling, frying, baking, etc.).

Quality control: Taste and check food to ensureproper seasoning and doneness.

Sanitation: Clean and disinfect workstations,utensils, and equipment.

Food presentation: Garnish and plate dishes to meetcompany standards.

Inventory management: Monitor supplies, store foodproperly, and reorder stock when needed.

Collaboration: Work with chefs and other cooks toensure timely service.

Shift duties:: Handle opening/closing tasks such asorganizing stations and cleaning.

Skills:

Cooking techniques: Knowledge of grilling, sautéing, baking, and frying.

Food safety: Understanding of hygiene standards;certifications like ServSafe are preferred.

Teamwork: Ability to collaborate with kitchen staff.

Time management: Handle multiple orders efficiently.

Physical stamina: Ability to stand for long hours andwork in hot environments.

Communication: Clear interaction with colleagues andsometimes customers

Job Description

• Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.
• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events
• Report to Head Chef /Sous Chef on all staff and operation matters
• To constantly be physically involved in all phases of the daily operation requirements
• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.
• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.
• Attend weekly EO meeting.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Update menu recipe cards and menu planning for promotion.
• Monitor staff schedules, transfers, overtime, annual and statutory holiday
• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.
• Adheres to rules and regulations set by the higher Management.
• Ensure that adequate stock is always maintained in the relevant station.
• Adheres to rules and regulations set by the Management.
• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.
• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.
• At least 3 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): culinary
• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

Responsibilities

• Work closely with the Asst. Manager and Manager for the smooth operations of floor assigned
• Supervise opening and closing operations ensure standard protocols are followed
• Respond promptly to customer complaints/concerns and suggest solutions to resolve complaints
• Interact positively with customers, ensure customer satisfaction, solicit feedback from customers concerning food and service in the outlet
• Supervise and maintain cleanliness of the outlet
• Ensure compliance with safety and sanitation regulations

Qualifications & Requirements

• Bachelor's Degree in Hospitality / Retail Management or any related field
• Proven supervisory work experience in a hotel or restaurant set up (minimum of 1 years of experience)
• Strong leadership skills
• Excellent communication skills
• Customer service oriented

GOODWOOD PARK HOTEL

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Restaurant Manager, your job responsibilities include, but not limited to:-

Responsibilities

• Assists in recruiting, training, motivating, coaching, directing and supervising the work of the employees in the restaurant/bar and banquet operations.

• Assists in developing and implementing all training programmes on a continual basis to ensure a high degree of professionalism within the staff.

• Ensures that the service standards are maintained while operating within budgeted labour cost guidelines. Food and beverage cost control is also important, preventing any wastage and over-ordering.

• Ensures proper care, security and maintenance of hotel equipment.

• Supervises the storage and operational area, ensuring that all restaurants, bars and function rooms are clean and tidy at all times.

• Attends all briefings and meetings in the absence of the Restaurant Manager and disseminates the information to staff.

• Monitors staff grooming, attitude and degree of professionalism to ensure strict adherence to the standards of quality service.

• Attends to guests’ complaints, problems or situations promptly to the satisfaction of the guests.

• Assists service staff at peak periods when possible. Must also be well-versed with F&B operations hours.

• Plans staff duty roster and conducts briefing regularly.

• Monitors and controls crowd when busy, always be on alert and stay vigilant on suspicious/strange findings.

• Performs any other duties as may be assigned from time to time by the management.

Requirements

• GCE 'O' Levels or equivalent

• 3 years of F&B experience

• Ability to work in a fast-paced environment

For more information, please visit www.goodwoodparkhotel.com

Please be informed that only shortlisted candidates will be notified.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Flexible adaptability to all roles including dishwashing, disposal of trash etc
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.
• Willing to work in weekends and public holidays
• Willing to work long hours

Chef Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented