JOB DESCRIPTION

1. Full P&L Ownership

Own and manage the full Profit & Loss for the FoodService channel.

Monitor revenue, COGS, logistics costs, trade spend,and profitability.

Optimize pricing to balance competitiveness and marginobjectives.

2. Distributor Management

Monitor distributor performance on a monthly basis(sell-out volumes, distribution points, account gains/losses, stock levels).

Conduct regular business reviews (monthly/quarterly)to track KPIs and identify growth opportunities.

Define clear annual KPIs (volume targets, pricingstrategy, coverage objectives).

Develop distributor capabilities through training(product knowledge, sales tools, dairy applications).

3. Key Account Management

Manage and grow strategic accounts (QSR, internationalhotel chains, premium restaurants, coffee chains, bakeries).

Build joint business plans to drive volume growth andcategory penetration.

Lead negotiations on pricing, promotions (LTOs), menulistings, and contracts.

Identify and develop new dairy applicationopportunities (cheese, cream, butter, milk-based solutions).

4. Customer Relationship Management

Conduct regular customer visits to strengthenrelationships and identify opportunities.

Engage chefs, F&B managers, and procurementthrough consultative selling.

Provide product training and technical support (e.g.,cheese applications, cream performance).

Participate in industry events, networking sessions,and trade fairs.

Ensure high responsiveness and customer satisfaction.

5. Forecasting & Order Management

Develop accurate demand forecasts based on trends,seasonality, and market insights.

Collaborate closely with supply chain to ensureproduct availability and avoid stock-outs/overstock.

Track customer ordering patterns and proactivelyadjust forecasts.

6. Reporting & Performance Tracking

Prepare and present weekly, monthly, and quarterlysales reports.

Analyze performance vs. budget, prior year, andtargets.

Deliver actionable insights and recommendations tomanagement.

Maintain CRM accuracy (pipeline, customers,opportunities).

Track distributor performance, promotions, and ROI.

7. Market & Competitor Analysis

Monitor local dairy market trends (pricing,consumption, innovation).

Conduct competitive benchmarking (product range,pricing, positioning, promotions).

Identify gaps and opportunities for differentiation.

Stay updated on regulatory changes, import conditions,and food trends in Singapore.

Gather customer insights to anticipate marketevolution.

8. Marketing Strategy

Develop and execute channel-specific marketing plansaligned with regional/global strategy.

Launch new products, based on market data and usersinsights

Collaborate with marketing teams on branding andactivation.

Drive trade marketing initiatives (chef demos,sampling, trade shows such as FHA Singapore).

Adapt value propositions by segment (fine dining,bakery, café chains, QSR).

PROFILE

Experience

At least 5 years of experience in Food Service(F&B / dairy preferred).

Strong knowledge of the Singapore market.

Skills & Competencies

Strong expertise in Food Service distributionnetworks.

Proven experience managing distributors and executingstrategic plans.

Direct Key Account management experience.

Solid understanding of supply chain and logistics.

Experience managing commercial and marketing budgets.

Ability to build compelling value propositions acrossthe value chain.

Strong analytical and negotiation skills.

Languages

English: mandatory

French: a strong plus

Personality

Autonomous, proactive, and solution-oriented

Organized, with strong planning and prioritizationskills

Analytical, with the ability to interpret data andtranslate insights into actions

Strong team player with good communication skills

Social, with strong networking ability

Passionate about food and the F&B industry

Remuneration

SGD 7,000 – 10,000 per month (depending on experience)

Key Responsibilities

1. Financial Strategy & Policy Development: Develop financial strategies, establish and continuously improve financial management policies and processes.
2. Budgeting & Financial Analysis: Oversee budgeting and financial analysis; deeply engage with business operations to provide data-driven recommendations for management decision-making.
3. Settlement Management: Manage end-to-end settlement processes, including accounts receivable and accounts payable management.
4. Treasury Management: Manage cash flow forecasting, funding planning, bank account administration, and treasury risk control.
5. Tax Management: Ensure tax compliance and exercise overall control over tax risks.
6. Financial Reporting: Oversee the accuracy and timeliness of financial accounting, and ensure compliance with audit requirements.

Qualifications

1.Education & Language:

Bachelor's degree or above in Finance, Accounting, Economics, Management, or a related discipline.

Ability to communicate in Chinese is preferred for day-to-day coordination with headquarters.

2.Work Experience: Minimum of 5 years of comprehensive financial management experience, with a proven track record in full-scope finance roles.

3.Professional Expertise: In-depth knowledge of Singapore's fiscal and tax regulations, and proficiency in financial analysis, cost management, settlement, taxation, risk control, and related operational processes.

4.Analytical & Leadership Skills: Strong financial analysis capabilities, with the ability to lead teams efficiently in financial decision-making and risk management.

5.Industry Preference: Prior experience in the logistics industry or within large group enterprises is preferred. Familiarity with financial management across Southeast Asian markets is a strong plus.

Introduction:

temper. Wine Lounge & Room is where bold flavors, craft cocktails, and a lively atmosphere meet. We’re on the lookout for a Floor Supervisor who can keep the energy buzzing, ensure flawless service, and make every guest feel like the star of the night.

If you thrive in a fast-paced, hands-on environment, love leading a tight-knit team, and enjoy delivering unforgettable dining experiences, this is your next adventure.

What You’ll Be Doing:

• Together with the Management, lead the front-of-house team during service, ensuring smooth operations from guest seating to timing each course and drink perfectly
• Welcome and impress guests, manage reservations, seating, and special requests with warmth and professionalism.
• Maintain high service standards, guest comfort, and an upbeat restaurant vibe that keeps energy levels high.
• Transition seamlessly from dinner service to night life experience.
• Coordinate closely with kitchen and bar teams to ensure seamless timing of dishes, drinks, and guest requests.
• Uphold hygiene, safety, and cleanliness standards, keeping the dining space inviting at all times.
• Handle guest feedback with grace, turning challenges into memorable experiences.

What We’re Looking For:

• 2–3 years in a supervisory or senior server role, ideally in night life, clubs, high-end casual, or grill-focused restaurants.
• Hands-on, confident, and able to lead the floor with energy and precision.
• Passionate about creating memorable guest experiences and fostering a collaborative team environment.

Perks of Joining Temper:

• Medical Benefits
• Meal Allowances
• Birthday Leave
• Group-wide discounts
• 5-day work week + OT
• Opportunity to grow with a dynamic, high-energy team

If you’re someone who thrives on running the floor, keeping energy high, and making every guest feel special, temper. wants you to join our team.

Key Responsibilities

1. Recruitment Channels & System Development

Develop and execute Southeast Asia recruitment strategies that align with the company's Asia‑Pacific and global business strategies; identify and manage recruitment channels across the region.

Design, optimize, and standardize the end‑to‑end recruitment process for the regional recruitment hub, ensuring efficiency, compliance, and an exceptional candidate experience.

Lead the team building, day‑to‑day management, performance evaluation, and capability development of the regional recruitment hub.

2. Recruitment Execution & Management

Take full ownership of recruitment across all Southeast Asian countries, with a particular focus on critical roles such as Supply Chain Sales, Supply Chain Management, Customs Affairs Specialists, Warehouse Management, and others.

Develop deep insights into talent market trends, compensation benchmarks, and labor regulations across Southeast Asian countries, providing professional advisory to business units.

3. Data Analytics & Employer Branding

Establish a recruitment data analytics framework; regularly report to management on key metrics including recruitment progress, channel effectiveness, cost control, and talent quality; drive data‑informed decision‑making.

Plan and execute employer branding initiatives across Southeast Asia to enhance the company's visibility and attractiveness in the local talent market.

Ensure all recruitment activities are aligned with the company's values and promote a diverse and inclusive corporate culture.

4. Supply Chain Business HR Specialized Support

Oversee the local execution in Singapore of specialized HR initiatives for the Supply Chain business unit, including performance management, training, talent development, and employment‑related matters.

Qualifications

1. Education & Language

Bachelor's degree or above.

The role supports employees and business stakeholders across different markets within the region. Effective communication and the ability to manage HR-related documentation are required to ensure smooth employee support, stakeholder engagement, and HR operations.

2. Industry Background

Demonstrated recruitment experience in international logistics, supply chain, transportation, or related industries, with a deep understanding of the core roles and talent profiles within these sectors.

3. Regional Recruitment Experience

5+ years of recruitment experience in Singapore and surrounding Southeast Asian countries (e.g., Vietnam, Malaysia, Indonesia, Thailand, etc.), with a solid understanding of local labor laws and recruitment practices across these markets.

Job Summary

Lead daily restaurant service operations to ensure excellent customer experiences, efficient team coordination, and compliance with hygiene and safety standards in a fast-paced F&B environment.

Responsibilities

• Supervise and coordinate daily restaurant service operations to maintain smooth workflow and high service standards
• Assign duties and create work schedules for waiters and service staff to optimize team performance
• Deliver prompt, friendly, and professional customer service to enhance guest satisfaction
• Take customer orders and assist with food and beverage service during peak periods or as needed
• Address and resolve customer feedback and service-related issues to maintain positive dining experiences
• Train new employees on service procedures, menu knowledge, and hygiene standards to ensure consistent quality
• Monitor restaurant cleanliness, table settings, and dining-area presentation to uphold brand standards
• Collaborate with kitchen staff to ensure accurate and timely order delivery for efficient service
• Check stock levels of service items and coordinate replenishment to avoid shortages
• Enforce compliance with company policies, food hygiene regulations, and workplace safety requirements
• Support the Restaurant Manager by preparing daily reports and assisting with operational tasks

Preferred competencies and qualifications

• Previous supervisory experience in F&B or restaurant service is preferred as it enhances team leadership effectiveness

Other Information

• Must be able to work shifts, weekends, and public holidays in a fast-paced environment
• Demonstrate responsibility, punctuality, and a strong service orientation

Job Summary:

The Category Manager is accountable for delivering sales growth, margin expansion and inventory efficiency across assigned categories. The role owns end-to-end commercial performance, including range strategy, pricing, promotion effectiveness and supplier profitability, while ensuring sell-through and disciplined stock management.

Job Scope:

• To develop and implement strategic plans for assigned categories within the framework of a disciplined category management business process so as to achieve Company’s financial goals and objectives, improve market share and to meet customer’s needs.
• Achieve category sales, profit and income goals and objectives through developing and implementing business plans for the assigned categories.
• Translate customer insights, market trends and performance data into clear category priorities and actions.
• Maintain strategic supplier partnerships with partners through joint business plan discussions and periodic performance reviews.
• Develop and manage an optimal category assortment, ensuring relevance, differentiation, space productivity and profitability, which also focuses on customers’ demands through periodic range reviews of assigned categories.
• Manage sourcing of right products internationally, which fits the demands of local customers.
• Develop and implement promotion plans that bring excitement to our customers, to drive incremental sales & profitability to the business.
• Ensure timely allocation of stocks and sell-through of products. Conduct periodic reviews and apply learnings to improve processes that will drive future sales performance.
• Develop and implement a competitive pricing strategy that delivers value to our customers.
• Establish collaborative retailer/supplier relationships to maximise income/terms/discounts to improve sales and profitability of category.
• Work closely with the Supply Planning Team to ensure accurate forecasts, healthy stock availability and on-shelf availability and optimised inventory levels.
• Ensure full compliance with Company policies, including but not limited to governance standards and product inventory management processes.
• Deliver shrink and stock holding reduction targets through effective range & inventory management and product lifecycle planning.
• Actively contribute to a culture of collaboration, learning, accountability and continuous improvement across teams and stores.
• Lead initiatives pertaining to assigned projects independently.
• Any other adhoc projects or duties as required

Requirements:

• Degree in Business Management or any other relevant discipline
• Minimum 3 year of experience in category management, buying or commercial roles within the FMCG or multi-category retail industry
• Training will be provided
• Good Microsoft office applications skills, especially in Excel and other data reporting tools.
• Good in commercial acumen with the ability to interpret data and drive profitable decisions
• Good organizational, communication and negotiation skills
• Confident negotiator and influencer, able to manage complex supplier and internal stakeholder relationships

Additional Information:

• Commencement Date: Immediate
• Working days and hours: Monday to Friday, 8.30am to 6pm
• Location: Tampines

Company Overview

ÀN Omakase Singapore is a Japanese restaurant offering a culinary journey that embraces darkness and peace through authentic omakase dining experiences.

Job Summary

Join our omakase team as a Counter Sushi Chef, preparing and presenting high-quality Japanese dishes while engaging guests to deliver an exceptional dining experience.

Responsibilities

• Prepare and present sushi, sashimi, and other Japanese dishes to meet high standards of quality and presentation
• Explain ingredients, seasonal seafood, and course concepts clearly to guests at the counter to enhance their dining experience
• Apply expert knowledge of omakase service and Japanese culinary traditions to ensure authenticity and excellence
• Maintain consistent food quality, freshness, and presentation throughout service
• Handle, store, and monitor ingredient freshness to comply with food safety standards
• Observe guests’ dining pace and adjust course progression to synchronize with their experience
• Keep the workstation clean and hygienic according to food safety regulations
• Assist with inventory management and stock control to ensure ingredient availability
• Collaborate effectively with kitchen and service teams to deliver a seamless dining experience

Preferred competencies and qualifications

• Knowledge of omakase dining and Japanese cuisine
• Understanding of Japanese ingredients, seafood varieties, and sushi preparation techniques
• Excellent knife skills with attention to detail
• Strong communication and customer service skills
• Positive attitude, professional appearance, and ability to work well in a team
• Availability to work weekends and public holidays

About Company:

Our client is a newly opened restaurant located in a 4-star hotel at Central of Singapore. With head chef from Tokyo, Japan, they are offering wonderful Japanese and French fusion cuisine.

Job Description:

- To support the head chef on breakfast buffet operation

- Contribute to kitchen standards, line cooking, food preparation, and dish plating

- Assist in managing kitchen stock and ingredient organization

- Assist in monitoring food and product orders, minimizing waste through detailed records

- Assist in food preparation and presentation, ensuring exceptional quality

- Assist in maintaining kitchen organization, staff development, and training opportunities

- Ensure the safe and proper use of kitchen equipment at all times

- Uphold high cleanliness standards in and around the workstation, adhering to health and sanitation regulations

- To take on any other tasks as reasonably assigned by the direct reporting superior and/or company

Job Requirements:

- At least 3 years of cooking experience in restaurant or hotel settings

- Experienced in preparing breakfast buffet or mass cooking using ovens and fryers

- Experienced in inventory management, food ordering, and shift scheduling will be an added advantage

- Willing to work on weekends and Public Holidays

- Able to start working at 3am

- Strong attention to detail and a commitment to maintaining food quality standards

Compensation:

- Working Location: 3 mins walking distance from MRT Chinatown

- Working hours: 3am - 1pm

- Working days: 5 days/week (shift rotational)

- Transport claimable (during times when public transportation is not running)

- Annual Leave, Medical Leave, Opportunities for career advancement

- The opportunity to work in a prestigious 4-star hotel setting

About Company:

Our client is a globally recognized Japanese food manufacturer specializing in premium soy sauce and related seasonings. The company serves markets across Southeast Asia and the Asia-Pacific region with a strong commitment to quality and innovation.

Job Description:

- Carry out production operations at the assigned production line

- Ensure daily production process is smooth

- Maintain production premises and equipment

- To do cleaning after production process

- Picking, packing, labelling and sorting of goods

- Use of forklift to organize goods, when needed. Training will be provided

- Other ad hoc duties assigned by the Supervisor/Manager

Job Requirements:

- Preferably production operator experience in food manufacturing industry

- Basic understanding of food safety requirements

- Have a forklift license

- Those without forklift license and open to obtain one will be considered. Training course will be arranged by company

- Willing to work overtime

- Positive, good personality and responsible

- Able to follow instructions

- Able to work in fast-paced environment

Compensation:

- Work location: Woodlands, Singapore

- Working hours: Mon to Fri 7am - 5pm, Sat (Voluntarily) 7am - 4.30pm / 5.30pm

- Break time: 1 hour

- Overtime pay

- Monthly allowances upon confirmation

- Entitled for AWS

- Performance bonus (subject to individual and company's performance)

- Uniform will be provided

Overall Job Scope:

You will play a crucial role in ensuring the high quality and consistency of our dishes. You will support our Head Chef in executing our menu with precision and creativity while maintaining impeccable standards of food presentation, taste, and hygiene.

Responsibilities:

• Prepare and cook a variety of dishes according to menu specifications, skillfully blending French and Japanese cooking techniques.
• Monitor and maintain inventory levels, ensuring freshness and minimizing waste.
• Adhere to all food safety and hygiene standards, following proper procedures for food handling, storage, and sanitation.
• Mentor and train junior kitchen staff, fostering a culture of excellence and continuous improvement.
• Collaborate with the management team to continuously improve kitchen operations, contributing ideas for menu development, cost control, process optimization and overall kitchen efficiency.
• Engaging in skill enhancing opportunities and taking on additional tasks that contribute to restaurant operation.

Requirements:

• Minimum 2-3 years in a fine dining full-service kitchen with a similar role
• Food Safety and Hygiene certification
• Restaurant Operation
• Team player

Benefits:

• 5 days’ work week.
• Competitive salary and benefits based on experience.
• Opportunities for career growth and advancement.
• Staff meals are provided.
• A supportive and collaborative work environment where your creativity is valued.

Job Summary
The Restaurant Cashier is responsible for handling customer payments, processing orders, providing customer service, and supporting the smooth daily operations of the restaurant.

Key Responsibilities

• Greet customers and take food and beverage orders.
• Process cash, credit card, QR code, and other electronic payments accurately.
• Issue receipts and maintain accurate transaction records.
• Handle customer enquiries and resolve basic customer issues.
• Ensure the cashier counter is clean, organized, and adequately stocked.
• Coordinate with kitchen staff to ensure orders are processed correctly.
• Perform opening and closing cash reconciliation.
• Assist with takeaway and delivery order management.
• Follow company policies, food safety, and hygiene requirements.

Requirements

• Basic numeracy and cash-handling skills.
• Good communication and customer service skills.
• Able to work in a fast-paced environment.
• Responsible, honest, and attentive to detail.
• Prior cashier or F&B experience is an advantage but not required.
• Willing to work shifts, weekends, and public holidays.

Working Hours

• Shift work, including weekends and public holidays as required.

Chef de Partie

About Maggie’s

Maggie’s is a lively contemporary Chinese bistro in the heart of Keong Saik. Our food is bold, comforting and full of personality, combining familiar Chinese flavours with a modern and creative approach.

The kitchen is fast paced, collaborative and quality driven. We are looking for someone who takes pride in their craft, works well as part of a team and wants to contribute to the continued growth of the restaurant.

The Role

As Chef de Partie, you will be responsible for managing your assigned kitchen section and supporting the Sous Chef and Head Chef in delivering consistent, high quality food during every service.

You will play an important role in preparation, service execution, kitchen organisation and maintaining the standards expected at Maggie’s.

Key Responsibilities

• Prepare, cook and present dishes according to the restaurant’s recipes, specifications and presentation standards
• Take ownership of an assigned kitchen section and ensure it is fully prepared for service
• Maintain consistency in taste, portioning, presentation and quality
• Complete daily mise en place efficiently and within the required timelines
• Communicate clearly with the kitchen and front of house teams throughout service
• Support other sections when required to ensure smooth kitchen operations
• Monitor stock levels and assist with ordering, receiving and proper storage of ingredients
• Follow FIFO procedures and minimise unnecessary food waste
• Maintain a clean, organised and safe working environment
• Follow all food hygiene, sanitation and workplace safety requirements
• Assist with inventory counts, stock rotation and kitchen checklists
• Support the training and development of junior kitchen team members
• Participate in menu development, tastings and research and development
• Report equipment issues, product shortages and quality concerns promptly
• Carry out any additional kitchen duties required by the Head Chef or management team

What We Are Looking For

• Previous experience as a Chef de Partie or strong Demi Chef de Partie
• Good understanding of kitchen operations and food safety standards
• Strong attention to detail and commitment to consistency
• Ability to work efficiently in a fast paced environment
• Reliable, organised and able to take responsibility for a section
• Positive attitude and willingness to support the wider team
• Interest in Chinese cuisine and contemporary restaurant cooking
• Willingness to learn, develop and contribute new ideas

Perks and Benefits

• Competitive monthly salary
• 5 day work week, 44 hours
• Staff meals provided
• Medical benefits
• Annual leave and public holiday entitlement
• Staff dining discounts across Pleasure Craft Group venues
• Training and development opportunities
• Opportunities for career progression within the group
• Exposure to menu development and kitchen R&D
• Supportive and collaborative working environment
• Opportunities to work across different restaurant concepts within the group

Working Location

Maggie’s
1 Keong Saik Road
Singapore 089109

Job Summary
Assist chefs and kitchen staff in preparing ingredients, maintaining cleanliness, and ensuring smooth kitchen operations while following food safety and hygiene standards.

Key Responsibilities

• Wash, peel, cut, and prepare ingredients for cooking.
• Assist chefs with basic food preparation and plating.
• Wash dishes, utensils, cookware, and kitchen equipment.
• Clean and sanitize kitchen workstations, floors, and storage areas.
• Receive, unpack, and store food deliveries properly.
• Monitor stock levels and inform supervisors when supplies are low.
• Dispose of waste and maintain proper waste segregation.
• Follow food safety, hygiene, and workplace safety procedures.
• Support kitchen operations during busy service periods.

Requirements

• No experience required (training provided) or prior kitchen experience preferred.
• Ability to work in a fast-paced environment.
• Physically fit and able to stand for long periods.
• Good teamwork and communication skills.
• Basic understanding of food hygiene practices is an advantage.
• Willing to work shifts, weekends, and public holidays if required.

Working Conditions

• Work in a hot and busy kitchen environment.
• May be required to lift heavy items (e.g., food supplies, boxes).
• Shift work may include early mornings, evenings, and weekends.

Job Description & Requirements

Roles & Responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner.
• 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.

The Dandy Collection is seeking a Head Chef for a modern Japanese Izakaya concept. The successful candidate must have extensive knowledge of Japanese ingredients and cooking techniques, as well as a proven track record leading and developing teams.

The candidate will be open to curating modern takes on classic dishes, including coming up with fun and interesting ideas to relate to the brand.

• Oversee daily kitchen operations
• Food consistency and quality control
• Creation of creative menus aligning with overall concept and brand
• Ordering and cost control
• Compliance with food hygiene and safety standards
• Training and development of kitchen team
• Rostering and Time & Attendance
• Kitchen team payroll management and control
• Deliver on the brand Noble Cause 'Making every night out, better than the last.'

Requirements

• Minimum 8 years of experience in culinary field
• Experience as Head Chef or Chef de Cuisine
• Well trained palate for Japanese cuisine
• High standard of food
• Commitment to delivering a high level of customer service
• Strong leadership and communication skills
• Willingness to train, inspire and develop a team
• Excellent planning and organisation skills
• Positive attitude
• Experience in working on an international spectrum is preferred