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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

For our refined and personalized F&B Operation, we are now welcoming applicants for the position of Restaurant & Banquet Manager for a small and elegant a la carte restaurant, a small bar lounge, a side walk cafe, pool side dining, room service and a small function room for 150 pax theatre style.

But will you fit this job like a Billie Jean glove? Read on to find out...

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a very well rounded and dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Do not miss out on this rewarding opportunity!

  Apply Now  

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Waiter

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Waiter.

This challenging full time hands-on position is for you if you:

• Providing excellent food & beverage service to hotel guests staying with us and using our meeting facilities
• Serving guests at the restaurant, bar, poolside and banqueting/ meetings of up to 250 pax
• Soliciting guest feedback to improve our F&B operation
• Perform any other duties as assigned by the hotel's management
• Work on a split shift system. 6 day work week

Position reports to the Restaurant & Banquet Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

You'll get:

• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager with a strong hospitality background.
• An environment where you're given opportunity to grow and advance in your F&B career.
• Economy air ticket, tax free salary, suitable sharing accommodation on site, laundry, staff meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Do not miss out on this rewarding opportunity!

  Apply Now  

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Do not miss out on this rewarding opportunity!

  Apply Now  

ALICE BOULANGERIE (RCS) PTE. LTD.

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Job Description

*5 or 6 working days per week / 6 days off in a month

*No split shift

*Fun and friendly working environment

*Food will be provided

Job Description:

-Oversee a culinary team and effectively communicate their responsibilities to ensure clarity in expectations.

-Provide training, coaching and support to new and existing culinary team

-Responsible in handling day-to-day operations and mise en place

-Create an appropriate SOP to ensure food consistency.

-Handles ordering of food for savoury menu items

-Contribute to R&D projects that align with the restaurant concept

-Supervise and monitor the consistency of food standards in kitchen and perform quality control

-Assist in plating up special event meals as assigned

-Maintain basic kitchen hygiene as well as personal hygiene.

-Skilfully prepare and execute all menu items during operation

-Prepare ingredients and products set by the established standards

-To support savoury creations for bread and viennoiseries for retail

-Cooks & provide staff meal to the whole team

-Organize and store raw materials and finished goods.

-Oversee food inventory, quality, ordering, and pricing.

-Coordinates with the service team and other departments on kitchen and customers’ requirement

-Proficient in the use of software system to input ingredients usage/ wastage and ordering

-Maintaining cleanliness at food preparation areas and cooking area

-Conduct daily housekeeping to ensure that the kitchen area is neat, tidy and clean

-Perform any other ad-hoc duties assigned by Company / team leader

Job Requirements:

-With minimum of 6 years of relevant experience

-Must be able to communicate well with team members

-Able to report on food wastages and know basic costing of food ingredients for the menu

-Prefers to hold a recognized Basic food hygienic certification

-Food safety and hygiene practice in food handling

-Able to work weekends and public holidays

CAPITOL HOTEL MANAGER PTE. LTD.

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Job Description

SCOPE

Under the direction of the Executive Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations.

OVERALL OBJECTIVES

· Assist with organizing special events and special food promotions.

· Assume the duties and responsibilities of the Executive Chef in their absence.

· Assist the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

· Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.

· Work with Executive Chef and Director of Human Resources to ensure the departmental performance of staff is productive and assists in planning for future staffing needs。

· Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.

· Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.

· Provide input for probation and formal performance appraisal discussions in line with company guidelines.

· Coach, counsel and discipline staff, providing constructive feedback to enhance performance.

· Approve leave after consideration of hotel occupancy.

· Work with Executive Chef in the preparation and management of the department’s budget.

· Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.

· Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.

· Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

· Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

QUALIFICATION

· Minimum 10 years culinary experience, with 5 years in a kitchen management role, preferably with an international 5-star hotel chain.

· Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.

· Experience in Banquet (preferred)

· Fluent in spoken and written English

· Possesses great leadership and motivational skills

Coco Tam's Restaurant Co., Ltd.

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Job Description

Qualification

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Reviews staffing levels to ensure that guest service, operational needs are met.

Orchard Hotel Singapore

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Job Description

Sous Chef

Reporting to the Executive Chef and designates, the incumbent will be responsible to:-

• Handle kitchen operations according to business demand 

• Assist the Executive Chef in overseeing the preparation of items for Hotel café, club lounges and banquet events

• Assist the Executive Chef in the planning and development of menus and recipes

• Supervise, train and develop staff, ensuring consistency in work performance

• Ensure the quality control and presentation of all food items

• Ensure proper handling and storage of all food items in accordance with hotel standards and sanitation / health regulations

• Assist the Executive Chef in maintaining food costs and labour costs in the outlets concerned

• Maintain high hygiene standard and regular checking on mise en plus and storage

• Need to be more hand on person at kitchen

• Create standard recipe card

• Any ad hoc tasks as assigned by the Executive Chef                      

Requirements:-

• A minimum of 3 years of experience in a similar capacity in the hotel industry

• A Certificate in Culinary Management and have proven records in delivering operating results in a Hotel

• Possess good knowledge and skills required for the respective sections will be an advantage

• Highly motivated and good team player

•  Able to work independently

•  Adaptable, determined and be someone who wants to be in a fast-paced environment that promotes changes and drive for achievements

Casa Verde Oase Resort and Spa OPC

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Job Description

Responsible for crafting exquisite pastries, desserts, and baked goods that enhance the dining experience at a resort. Their role combines creativity, precision, and leadership to ensure high-quality offerings for guests.

Able to handle hot and cold kitchen. A skilled and trained cook who works in a hotel or restaurant, create delicious and appetizing dishes, following recipes and ensuring food quality

HYJ DELIGHTS PTE. LTD.

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Job Description

Head chef duties and responsibilities

A head chef typically has the following duties and responsibilities:

• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards

Gaia Group Management Limited

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Job Description

Duties

• Assist in supervising the daily operation of the Kitchen

• Support menu planning and design in quarterly basis

• Ensure a high quality of food is provided at all times

• Maintain and implement hygiene standards

• Controls production according to projected covers and food cost

Requirements

• Minimum 7 years of working experience in capacity of Head Chef in Thai restaurant

• Knowledge in Asian culinary techniques is an advantage

• Primary or Secondary School graduated is welcome

• Must be a friendly, helpful and trustworthy leader

• Enjoys planning, organizing and problem solving

• Committed to serving food of the highest quality

• Communicates with fluency in Thai is an advantage

The personal data provided in your application will be used for recruitment purpose only and will be treated in accordance to the Personal Data (Privacy) Ordinance.

Gaia Group Management Limited

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Job Description

Duties:
 

• Oversee the day-to-day operations of the Culinary Department on menu planning, driving quality standards, budget control and staff training

• Familiar with all major quality factors of food products and ensures that all items are identical with recipe and specification

• Monitor and analysis levels of guests satisfaction and maximize guests' returns

• Maximize profitability for the Company

• Coach and maximize the performance of the team

• Perform other ad hoc duties as assigned

Requirements:

• Minimum 8 years of experience in a leadership role within the Food and Beverage or Hotel industry

• Experience in managing entire Kitchen with multi-outlets and catering event operations

• Leads by example and facilitates team cohesiveness

• Ability to adapt to a fast-paced, ever-changing environment and work under pressure

• Strong organizational skills with ability to multi-task

• Strong sense of local market and the competition

• Good communication and interpersonal skills

• Immediate available is preferred

Personal data collected will be treated in the strictest confidence and only for recruitment purposes, and the remuneration policy is subject to change according to operational needs.