Position: F&B Management TraineeIndustry: F&B Quick Services Concept6 Work Days, 60 Hours Per Week | 1 Day Off on WeekdayLocation: Islandwide, Singapo.....
Position: F&B Management Trainee
Industry: F&B Quick Services Concept
6 Work Days, 60 Hours Per Week | 1 Day Off on Weekday
Location: Islandwide, Singapore
Requirements:
Degree holder in any field and keen to work in food and beverages industry
Shortlisted profiles will undergo training in kitchen duties & service crew in front line
Able work on weekends / public holidays
Job Scope:
Prepare and cook menu items in accordance with specifications from recipes
Maintain highest quality and consistent products standards
Ensure safe and proper use of equipment at all times
Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
Preparation for opening and closing of shop
Weekly/ monthly inventory reporting
Implement, enforce and maintain brand and outlet SOPs to enhance productivity and service quality across all outlets
Ensure compliance to food safety, hygiene and sanitation standards
Daily sales reporting to F&B Operation Manager
Run basic SOP training for untrained part-timers
Handle staff grievances and staff monthly roster
Address and resolve customer complaints and issues promptly and professionally
[Eat.] - Services CrewLocation: Island-wide Hiring Full time - 6day per week (6hour or 8hour) $1,600 - $2,500Part time - $13-$15per hourREQUIREMENTSAb.....
[Eat.] - Services Crew Location: Island-wide Hiring Full time - 6day per week (6hour or 8hour) $1,600 - $2,500 Part time - $13-$15per hour
REQUIREMENTS
Able to work shifts, weekends and public holiday
Candidates with relevant F&B working experience is preferred
RESPONSIBILITIES AND DUTIES
Cashiering and taking customer orders, cleaning and wiping tables, and washing dishes and plates.
Prepare and cook menu items according to Eat. recipes and portion standards.
Set up and stock stations with required ingredients, garnishes, and equipment before service.
Maintain consistent food quality, presentation, and taste across shifts.
Monitor food temperatures, rotation (FIFO), and storage to ensure freshness and safety.
Clean and sanitize workstations, utensils, and kitchen equipment; follow HACCP / local food-safety guidelines.
Assist with inventory counts, ingredient ordering recommendations, and receiving deliveries.
Follow kitchen schedules, prep lists, and plating/ticket times to meet service deadlines.
Adhere to workplace hygiene, safety, and company policies.
