Total 94 Fresh/Entry Level F&B / Tourism / Hospitality job vacancies

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Introduction

Takagi Ramen is a popular Japanese ramen restaurant known for its authentic flavors and high-quality ingredients. Founded with the passion to bring traditional Japanese ramen to the community, Takagi Ramen combines rich, savory broths with perfectly cooked noodles, fresh toppings, and a cozy dining atmosphere. Whether you’re a ramen enthusiast or a first-timer, Takagi Ramen offers a variety of delicious ramen styles, from classic shoyu and miso to spicy and vegetarian options. Each bowl is carefully crafted to deliver a comforting and satisfying experience that captures the essence of Japan’s beloved noodle soup.

Job Scope

As a Management Trainee, you will undergo a comprehensive training program to equip you with the knowledge and skills to manage restaurant operations effectively. You will be groomed for a leadership role, with exposure to both front-of-house and back-of-house functions.

Key Responsibilities:

Operations & Customer Service

· Learn and oversee daily restaurant operations (dining area, kitchen, and service flow).

· Ensure excellent customer service and handle customer feedback professionally.

· Maintain food quality, safety, and hygiene standards at all times.

People Management

· Assist in supervising and guiding team members during shifts.

· Support recruitment, onboarding, and training of new staff.

· Motivate team members and help foster a positive work culture.

Inventory & Cost Control

· Monitor stock levels, assist with ordering and inventory management.

· Reduce wastage and ensure cost efficiency.

· Support in managing cash handling and daily sales reporting.

Leadership Development

· Participate in structured training modules covering service, kitchen, and management.

· Shadow managers to learn decision-making and problem-solving skills.

· Prepare for eventual progression into Assistant Manager / Restaurant Manager roles.

What You’ll Gain:

· Hands-on experience in both service and kitchen operations.

· Practical leadership and team management skills.

· Strong foundation for a fast-track career progression in F&B management.

Job Requirements:

· Minimum of a Bachelor’s Degree in Business Management or any equivalent

· Knowledge of current industry trends

· Excellent management skills&verbal and written communication skills

· Strong problem-solving skills

· Team environment

· Strong analytical skills

· Ability to work under pressure

· Strong multitasking skills

· Fresh Graduates are welcome

Outlets:

· North: Woodlands, Yishun, Ang Mo Kio and Yew Tee

· West: Redhill, Jurong West, One North

· Central: Dhoby Ghaut

· East: Simei, Pasir Ris and Bedok

· Northeast: Sengkang, Hougang

** Interested applicants may contact our HR team at 9297 8413 or 9888 9975 for further inquiries**

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor