Total 5 job vacancies by Eic Recruitment Pte. Ltd.

Responsibilities

• Physical Assistance: Use correct manual-handling techniques to assist patients in and out of the vehicle.
• Safety Protocols: Secure wheelchairs using specialized clamps and seat belts to ensure patient stability during transit.
• Professional Conduct: Deliver compassionate service, prioritizing patient comfort and punctual arrivals.
• Door-to-door transfer of patients with mobility needs, ensuring they reach medical appointments or residences comfortably and on time.
• Assist patients in navigating between healthcare facilities and their homes. The role emphasizes safety, manual handling, and a high standard of professional hygiene and vehicle maintenance.

Operational & Vehicle Maintenance

• Inspections: Perform daily pre-trip and post-trip checks to ensure the vehicle is road-worthy and fully equipped.
• Inventory: Restock medical and safety supplies; ensure all equipment is functional and within its expiry date.
• Fleet Hygiene: Maintain a clean interior and schedule regular external vehicle washes.
• Documentation: Maintain accurate logs of all trips and transport-related paperwork.

Requirements:

• Able to do night shifts and work on weekends/ public holidays
• Licensing: Must possess a valid BDVL (Bus Driver's Vocational Licence).
• Certifications: Mandatory CPR+AED or BCLS certification.
• Physicality: Ability to perform lifting and reaching tasks associated with patient transfer.
• Clean driving records

Job Responsibilities

• Oversee daily outlet operations, including opening and closing procedures
• Ensure smooth service flow and maintain high service standards
• Supervise and manage staff, including scheduling and task assignment
• Train new employees on SOPs, service standards, and hygiene practices
• Handle customer feedback and resolve complaints professionally
• Monitor inventory levels and place orders with suppliers
• Control food cost and minimize wastage
• Ensure compliance with food safety and hygiene regulations (SFA/NEA)
• Coordinate between kitchen and service team to ensure efficiency
• Support sales growth through upselling and promotions

Requirements

• Minimum 5 years of experience in F&B or hospitality industry
• Leadership or supervisory experience preferred
• Good communication and interpersonal skills
• Able to work in a fast-paced environment
• Responsible, proactive, and team-oriented
• Willing to work night shifts, weekends, and public holidays

Roles & Responsibilities

• Leading the kitchen and service teams by handling recruitment, onboarding, skills development, performance reviews, and effective deployment of manpower across shifts.
• Formulating purchasing protocols, managing vendor performance, controlling cost of goods, and ensuring optimal stock rotation and utilisation.
• Responsible for ensuring good customer service standards and quality.
• Provide a high level of customer satisfaction in the restaurant and maintain effective communication with the customer at all times.
• Manage and handle customers feedback and complaints in an appropriate and timely manner, aligned with company’s standards.
• Establishing and enforcing comprehensive SOPs covering food safety, operational efficiency, service delivery, and compliance with regulatory requirements.
• Overseeing day-to-day restaurant operations, ensuring seamless integration between culinary functions and front-of-house teams to maintain service excellence.
• Contributing to strategic brand growth by analysing market trends, elevating customer experience, and developing long-term menu and operational plans to support future outlet expansion.
• Able to work night shift, and also during public holiday and weekend

Responsibilities:

Assist with the preparation and planning of meal designs.

Ensure that kitchen activities operate in a timely manner.

Resolve customer problems and concerns personally.

Manage the kitchen team in the executive chef's absence.

Monitor and record inventory, and if necessary, order new supplies.

Develop new menu options based on seasonal changes and customer demand.

Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

Recruit and train new kitchen employees to meet restaurant and kitchen standards.

Create schedules for kitchen employees and evaluate their performance.

Adhere to and implement sanitation regulations and safety regulations.

Requirements:

Relevant field in culinary science.

A minimum of 3 years’ experience in a similar role.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Good understanding of MS Office and restaurant software programs.

Teamwork-oriented with outstanding leadership abilities.

Excellent communication and interpersonal skills.

Responsibilities:

• Assist with preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Manage the kitchen team in the executive chef's absence
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Create schedules for kitchen employees and evaluate their performance.
• Develop new menu options based on seasonal changes and customer demand.
• Adhere to and implement sanitation regulations and safety regulations.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.

Requirements:

• Relevant field in culinary science.
• A minimum of 3 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.