Total 6 job vacancies by Freshofresh Food And Beverage Pte. Ltd.

An F&B Executive oversees the daily operations of food and beverage outlets. Their core responsibilities include

managing front-of-house staff, ensuring strict hygiene standards, controlling inventory and costs, and delivering exceptional customer service

. They act as the vital bridge between upper management and the serving staff.

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Daily Operations

• Floor Management: Supervise daily opening, closing, and shift handovers, ensuring service runs smoothly and efficiently.
• Customer Engagement: Interact with guests, handle special requests, and address feedback or complaints to ensure high satisfaction.
• Event Coordination: Plan and execute banquet events, private parties, or corporate gatherings, working closely with kitchen and service teams. [1, 2, 3, 4, 5]

Staff Leadership

• Training and Development: Train, mentor, and motivate waitstaff, bartenders, and hosts.
• Scheduling: Plan staff duty rosters based on peak hours and business demands.
• Performance Evaluation: Monitor grooming, attire, and service delivery, providing regular coaching to maintain brand standards. [1, 2, 3, 4, 5]

Financial & Inventory Management

• Stock Control: Conduct regular scheduled inventories, order supplies, and requisition items as needed.
• Cost Control: Implement and strictly enforce the FIFO (First In, First Out) method to minimize food wastage and spoilage.
• Sales Tracking: Assist in managing labor and supply costs alongside the Restaurant Manager or Unit Manager, and monitor revenue goals. [1, 2, 3, 4, 5]

Compliance & Safety

• Hygiene Standards: Enforce strict compliance with local health codes, food safety, and sanitation regulations.
• Safety Policies: Report accidents, injuries, or unsafe working conditions to management immediately and ensure staff adhere to emergency and security procedures. [1, 2, 3]

A restaurant cook (or line cook)

prepares ingredients, cooks menu items according to established recipes, and ensures the kitchen operates efficiently

. They are responsible for food quality, kitchen cleanliness, and strict adherence to health and safety standards.

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Core Responsibilities

• Food Preparation: Wash, peel, cut, and portion ingredients for various dishes. [1, 2]
• Cooking Execution: Grill, fry, sauté, or bake menu items to order while adhering to exact recipe specifications. [1, 2]
• Quality Assurance: Ensure the temperature, taste, and visual presentation of all dishes meet restaurant standards. [1, 2]
• Inventory & Stocking: Organize refrigerators and pantries, monitor ingredient freshness, and restock workstations before and during service. [1, 2]
• Sanitation & Safety: Clean and sanitize cooking surfaces, equipment, and utensils. Comply with all food safety guidelines, including local NEA (National Environment Agency) requirements and HAACP standards. [1, 2, 3, 4, 5]
• Teamwork: Coordinate with the Head Chef, Sous Chef, and waitstaff to ensure orders are fulfilled quickly and accurately. [1, 2]

Key Skills & Requirements

• Proven experience in a fast-paced kitchen environment.
• Strong knowledge of cooking methods, ingredients, and commercial kitchen equipment.
• Ability to multitask and perform well under high-pressure, busy service periods.
• Physical stamina to stand for long hours and lift heavy loads (e.g., bulk ingredients).
• Certification in food safety/hygiene is highly desired. [1, 2, 3, 4, 5]

1. Menu Development & Culinary Direction

• Recipe Creation: Design innovative recipes and plan menus that align with the establishment's concept and seasonal ingredient availability.
• Plate Presentation: Determine exact plating and aesthetic standards to enhance the overall dining experience.
• Quality Control: Taste and inspect dishes continuously before they leave the kitchen to ensure they meet rigorous standards. [1, 2, 3, 4, 5]

2. Staff Management & Leadership

• Hiring & Training: Recruit, hire, and mentor kitchen personnel, including sous chefs, line cooks, and dishwashers.
• Scheduling: Set staffing schedules to ensure adequate coverage and labor optimization across all operating hours.
• Team Building: Lead pre-shift meetings, encourage teamwork, and foster a positive, productive work environment. [1, 2, 3, 4]

3. Financial & Inventory Control

• Budgeting: Collaborate with general managers and owners on financial planning, setting food costs, and managing overhead.
• Inventory Management: Monitor stock levels, order food supplies from vendors, and evaluate ingredient quality.
• Cost Control: Keep a strict eye on changing food prices and monitor the profitability of menu offerings to ensure financial targets are met. [1, 2, 3, 4]

4. Health, Safety, & Compliance

• Sanitation Standards: Implement and enforce rigorous hygiene and sanitation policies throughout the kitchen.
• Regulatory Compliance: Ensure the kitchen staff follows all local food safety laws, health department regulations, and equipment safety protocols.
• Issue Resolution: Handle customer complaints related to food swiftly and professionally. [1, 2, 3, 4]

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.

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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.

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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.