Total 4 job vacancies by Hira Global Pte. Ltd.

-Supervising both back-of-house and front-of-house operations.
-Ensuring food and service quality for guests.
-Making sure health and safety regulations are complied with.
-Keeping track of operational costs.
-Managing reservations.
-Addressing any customer concerns.
-Train, schedule, and support restaurant staff
-Lead by example and promote a positive work environment
-Handle administrative tasks such as rosters, payroll, and ordering

-Creating a production plan and schedule.
-Developing workflow policies and procedures to maximise time.
-Training new employees and interns.
-Scheduling the maintenance of tools and equipment.
-Approving maintenance work and purchasing of equipment and goods.
-Monitoring production and resolving issues.
-Develop and implement budgets, monitoring production costs, and optimizing inventory levels to reduce expenses.
-Implement health and safety regulations

• Developing, executing, and ensuring company SOPs are followed throughout assigned sites
• Building open and trusting relationship with clients to achieve long term partnership and contractual renewal
• Monitoring and upholding the cleaning and maintenance quality standards and operating procedures for all job sites and surpass the client’s expectations
• Overseeing the assigned job sites according to manpower and site requirements to achieve profitability and cost-effectiveness

• Lead and manage daily cleaning operations across multiple facilities, including commercial, industrial, and specialized sites

• Develop, implement, and monitor cleaning workflows, manpower deployment plans, and operational SOPs to ensure efficiency, quality, and compliance.
• Supervise and mentor a team of cleaning supervisors and frontline staff, ensuring performance management, training, and adherence to workplace standards.
• Conduct regular site inspections and audits to maintain high service quality and promptly resolve operational issues.

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• 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.
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality