Total 9 Director/C-Level F&B / Tourism / Hospitality job vacancies in D27 Yishun, Sembawang

JOB DESCRIPTION:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North and South Indian Dishes for catering
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Min 5 years of hands on cooking experience in an Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines
• Understand Indian Food culture and techniques including knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 2500-3000 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Tandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

Company Overview:

We are a company specializing in the production of high-quality frozen dumplings, which are popular across the country for their fresh taste and high quality. We adhere to traditional production techniques, select premium ingredients, and are committed to providing the best food experience for our customers.

Job Description:

· Responsible for Strategic Planning and Execution and Operational Management;

· Develop and manage the company's budget, ensuring financial goals are met.;

· Responsible for Risk Management and Innovation and Growth;

· Manage key projects, ensuring they are completed on time and within budget;

· Report directly to the CEO and establish policies that promote company culture and vision through its operations.

Job Requirements:

· Proven experience as COO or in a similar senior executive role, with a track record of successful operational leadership.

· Ability to work under pressure and meet tight deadlines.

Benefits:

· Salary: Negotiable, competitive salary for outstanding candidates;

· The company provides training and promotion opportunities;

Contact Information:

Please send your resume to Hr.tiantiansg@gmail.com, indicating the position and your name.

We look forward to your joining us to create a new chapter in the sales of delicious food!

We regret only short-listed candidate will be notified.

Job Description & Requirements

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

Responsibilities:

• Provide strategic senior counsel to clients in the food, consumer, lifestyle, and hospitality sectors.
• Lead integrated communications with content activities across client accounts, maintaining strict adherence to brand standards with a strong focus on public relations and earned media.
• Plan and manage data-driven marketing communications and content strategies rooted in an earned approach that drives action and impact, demonstrating a clear understanding of the marketing funnel.
• Oversee dynamic content plans across multiple platforms, ensuring they are strategic and support clients’ brand and business goals in the food industry.
• Exhibit strong writing skills with an adaptable style and tone across luxury and lifestyle sectors; experience with long-form copywriting is ideal.
• Ensure accurate tracking of campaign performance and earned results, producing actionable insights.
• Stay abreast of industry, social media, and pop culture trends, particularly those relevant to the food industry and supply chain, proactively leading the charge to ensure content is relevant, interesting, and culturally sensitive.
• Present ideas and results confidently, engagingly, and empathetically.
• Maintain client satisfaction, ensuring client renewal and team retention by delivering work on time and within budget.
• Mentor junior team members in an open and positive manner.
• Collaborate closely with senior management on business development strategy and execution, including lead generation and proposal development.
• Serve as the lead point of contact for all customer-related matters.
• Forecast and track key account metrics.
• Develop trusted advisor relationships with key accounts, customers, stakeholders, and executive sponsors.
• Drive new customer and market development within the food industry and supply chain sectors.
• Ensure timely and successful delivery of solutions according to customer needs and objectives.
• Clearly communicate the progress of monthly and quarterly initiatives to internal and external stakeholders.
• Assist with high-severity requests or issue escalations as needed.
• Preference for candidates with experience in food industry and supply chain sales.

Requirements:

• As our Key Account Manager in Singapore, you will lead Njord’s commercial business development in the Far East, working out of Copenhagen and Mumbai, and reporting to the Client Director.
• Njord already collaborates with a broad range of clients, shipowners, and charterers in the Far East, including Singapore, Japan, and Indonesia.
• In this role, you will further develop business opportunities and revenue growth, expand our market share, and handle the entire sales process to ensure delivery against key performance metrics with a strong emphasis on new business sales.
• At least 6 years and above of working experience in a related field, with specific experience in the food industry and supply chain management, is required.
• Experience in developing and executing major accounts, delivering client-focused solutions based on customer needs is an advantage.
• Experience in handling high volume sales or bulk tender.
• Proven track record of consistent quota achievement and results-driven performance.
• Good working knowledge of food industry and supply chain products and services.
• Known as a 'people person’ with a curious nature and enthusiasm for lifestyle and culture.
• Passion for storytelling and belief in the power of a good story to drive commercial impact.
• Digital native with daily use of social media and awareness of global events beyond Singapore.
• Instinctive understanding of brand tone of voice, style, and what makes a brand great.
• Previous agency experience, including crisis management experience, is essential.
• At least 6+ years of public relations/marketing communications experience.
• Strong presentation, sales, negotiation, and influencing skills.
• Proven ability to manage multiple projects simultaneously while maintaining strict attention to detail.
• Ability to understand business requirements and qualify sales opportunities.

Main Responsibilities:

• Provide account leadership and direction throughout the pre- and post-sales process.
• Conduct sales activities, including prospecting and developing opportunities in large/strategic accounts within the food industry and supply chain sectors.
• Take ownership and organize the sales pipeline in coordination with Njord’s strategic partners.
• Continuously improve and optimize the sales process.
• Generate qualified leads and develop new clients.
• Expand general industry knowledge and understanding of competing solutions in the food and supply chain markets.
• Recommend and co-execute marketing strategies.
• Collaborate closely with our team of technical experts to ensure an exceptional customer experience and reach revenue goals.

JOB DESCRIPTION:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

JOB REQUIREMENTS

• Able to work early morning shifts
• Able to cook indian food, malay food,indian rojak and Nasi briyani
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

Roles and Responsibilities

• Responsible for planning and managing food preparation in restaurant/cloud kitchens.
• 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.
• Interaction with the customers and resolving the 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.
• Train the new kitchen employees to meet kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation of kitchen utensils and regulations and safety regulations.
• Expert in making traditional south Indian dishes mainly porota, sadhya, south indian desserts

Desired Candidate Profile

A Bachelor degree or 3 year Diploma in Hotel Management & Catering Technology with minimum 4 years of work experience in large scale catering based organization.

Perks and Benefits

Par with experience and knowledge in respective area.

The desired qualities and experience of the candidate are:

• Minimum experience of 6 years of which 4 years is in large star hotels or restaurants which includes on the job training in Indian cuisine.
• Should be hands on working on tandoor and curry sections as well regional Indian sections.
• Exposure to large Indian kitchens/banquet kitchens.
• Preferable should have been working as a cook in a hotel/specialty Indian restaurant.
• Must have very good knowledge of regional Indian cuisine, Indian curries, tandoor.
• Some experience of Indian confectionery and desserts.
• A good understanding of European cooking and taste preferences.
• Good Catering College degree.
• Exposure to HACCP and ISO standards.
• Good knowledge of English and preferable Dutch language.
• Pre-opening experience is additional advantage.

· Lead the entire food services operations and handle any operational related matters

· Analyze on an ongoing basis, internal and external events that affect Business Unit financial budget so as to provide ideas and leadership for both short term tactics and long term plans.

· Evaluate and review strategies on client satisfaction pertaining to operations.

· Develop and direct company’s overall budget planning strategy, plans and cost saving practices.

· Strategize and develop an operation plan in consultation with senior management, leveraging on the strengths, offering and resources to the company to support business growth and deliver fulfilment of contracts.

· Monitor the market landscape, evolving needs of customers, consumption behaviors of consumers as well as activities of competitors and constantly find ways to ride on any opportunities.

· Support the Business Development Team and play a key role in winning projects and contract.

· Build and maintain mutually beneficial relationships with existing client to secure renewal of contact.

· Plan, manage and implement an effective and profitable operation system for all institutional outlets, with emphasis on quality service, customer relationship and productivity maximization.

· Communicate regularly the progress of various initiatives to key stakeholders.

· Ensure the sales revenue and operating expenses of the outlets, in accordance with the budget, to ensure cost optimization and minimize wastage

· Jointly with the Marketing and Technology Team, leverage on digital technology to improve sales and enhance customer experience and user interaction.

· Review customer feedback forms and outlet logbook on operational issues to address gaps and implement measures for improvement in food, beverage, and service standards.

· Perform other assignments and project as assigned by the Management.

· Health and Safety Responsibilities:

• Follow Company health, safety, and security procedures

• Report all incidents and hazards immediately

• Adhere to the site food safety plan, hygiene procedures and standards

· Job Requirements:

• Candidate must possess at least a Degree, Food & Beverage Services
• Management, Hospitality/Tourism/Hotel Management, Business Studies/ Administration/Management or equivalent
• At least 6 year(s) of working experience in the related field is required for this position
• Excellent interpersonal and communications skills, able to liaise with all employees
• Resilient & ability to perform under pressure excellent communications & interpersonal skill

Job Description & Requirements:

• Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
• Wash & Cut vegetables, meats, seafood and poultry.
• Marination’s, mise-en-place and set up all stock stations
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Set up and manage Buffet Stations with all necessary supplies.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment's.
• Monitor the performance of assistant chefs.
• Cook staff meals

JOB DESCRIPTION:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 4 - 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 2500-3000 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Tandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures