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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, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

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

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. 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 may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, 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 boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a 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.

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.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and 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 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.

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.

S&K Enterprise Pte Ltd

Job Description

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years’ experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

S&K Enterprise Pte Ltd

Job Description

Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef 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.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

STRAC PTE. LTD.

Job Description

Introduction:
Firebird by Suetomi is a premier fine-dining destination in Singapore, specializing in an exquisite 15-course yakitori experience. Each dish is meticulously crafted to highlight the artistry of Japanese grilling, seasonal ingredients, and unparalleled flavour balance.

We are seeking a passionate Chef de Partie to join our kitchen team and play a key role in delivering a world-class, immersive dining journey for our guests.

Job Responsibilities:

• Assist the Head Chef in daily kitchen operations, focusing on the preparation of our 15-course yakitori menu.

• Ensure consistency in taste, quality, temperature, and presentation of every dish.

• Prepare mise-en-place and support smooth kitchen workflow.

• Maintain and care for kitchen machinery, tools, and equipment.

• Assist in inventory management, including ordering and receiving ingredients.

• Ensure full compliance with health and safety regulations during food preparation.

Who We’re Looking For:

• Valid Food Hygiene Certificate (minimum Level 1).

• Strong understanding of ingredient preparation, storage, and fine-dining kitchen practices.

• Passionate, positive, and eager to learn; we welcome aspiring chefs, even with limited experience in Japanese cuisine or yakitori.

Perks:

• Birthday leave to celebrate with loved ones.

• Competitive staff discounts across outlets.

• Medical and health insurance coverage.

• Opportunity to train under skilled mentors and develop expertise in Japanese fine-dining.

Royal Plaza

Royal Plaza on Scotts (RP), Singapore’s first 100% smoke-free business hotel. Located in Orchard, RP has been voted Best Independent Hotel in Asia Pacific by TTG Asia for 10 years and awarded the 2017 TripAdvisor Certificate of Excellence.

Job Description

Job Summary

Chef De Partie (Mediterranean) is responsible for managing and overseeing a designated kitchen section, ensuringthe preparation and presentation of high-quality A la Carte, Buffet, and Catering dishes in accordance with hotel standards. This role supports the Sous Chef and Executive Chef in maintaining operational excellence, foodconsistency, timely service delivery, and cost control across all outlets and functions.

As a key member of the culinary team, the Chef De Partie brings creativity, discipline, and passion to every dish, delighting guests while maintaining consistency with established recipes and Standard Operating Procedures (SOPs).

Areas of Focus

The primary focus of this role is to ensure consistent food quality, timely preparation and replenishment of buffet and live cooking items, strict adherence to hygiene and safety standards, and effective coordination within the kitchen team to support seamless service operations.

Strategic Responsibilities / Duties

1.   Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.

2.   Planning of menus consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standard of hotels.

3.   Ensure mise-en-place is prepared in advance to support efficient and timely service.

4.   Manage and operate the assigned kitchen section independently while maintaining quality standards.

5.   Station at the live cooking counter when required, ensuring prompt replenishment of buffet items and timely response to guest requests.

6.   Monitor food presentation, portion control, and consistency to meet brand and hotel standards.

7.   Maintain cleanliness and hygiene of the work area, storage facilities, and kitchen equipment in compliance with food safety regulations (HACCP standards where applicable).

8.   Ensure proper storage, labelling, and rotation of food items to minimize wastage and maintain freshness.

9.   Support cost control initiatives by minimizing spoilage, monitoring stock levels, and reporting shortages.

10. Assist in training and supervising cooks and trainees.

11. Coordinate with other kitchen sections to ensure smooth workflow during service.

12. Adhere strictly to health, safety, and fire regulations within the kitchen.

13. Participate in menu tastings, briefings, and continuous improvement initiatives.

14. Communicates to his/her superior any difficulties, guest and other relevant information.

15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

1. Diploma certificate in Culinary Arts or equivalent professional training.
2. Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.
3. Knowledgeable in cooking techniques, food preparation, and kitchen operations.
4. Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.
5. Ability to manage a section independently under pressure and detailed oriented.
6. Flexibility to work shifts, weekends, and public holidays as required by operations.
7. Candidates with relevant qualifications but no prior experience are welcome to apply.

Burnt Ends Restaurant Pte Ltd

Burnt Ends Hospitality Group is a company that has restaurants in Singapore and internationally, under founding chef and owner, Dave Pynt.

Job Description

Come Join the Burnt Ends Hospitality Group!
Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere. At the heart of this modern barbecue restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven, and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.

Job Responsibilities:

• Mix and proof dough for a range of bread products

• Shape and score dough to create artisanal breads

• Operate ovens and baking equipment to achieve perfect crust and crumb

• Maintain a clean and organized workspace, adhering to food safety standards

• Collaborate with team members to develop new recipes and improve existing ones

• Provide excellent customer service and product knowledge

• Other duties as assigned

Job Requirements:

• 2+ years of experience in a bakery or bread-making environment

• Knowledge of bread-making techniques, including fermentation and proofing

• Attention to detail and commitment to quality

• Food safety certification (e.g. WSQ Food Hygiene Certification)

• Comfortable with odd hour shifts (10pm-8am)

• Punctual and well disciplined

• 5 day work week (44hrs per week)

Nice To have:

• Baking certification or diploma

• Experience with sourdough or artisanal bread-making

• Knowledge of local and international bread styles

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44 hours per week

If you’re passionate about food, love working with a great team, and want to be part of something new and exciting, we’d love to meet you! Apply now and be part of our dynamic team!

More Yogurt

Job Description

Responsibilities including but not limited to:

• Ensure team briefings are carried out before each service period
• Implement and ensure that Food Safety and Hygiene standards are met at all times
• Ensure that all food is prepared according to quality, taste and hygiene guidelines established by the Company
• Train and develop the team to deliver the food to a high standard
• Ensure readiness for service and that the pace is set for peak times
• Ensure that all food is presented for service in a timely manner and in correct sequence
• Deal with any customer returns of food in a timely manner
• Check and sign for all deliveries
• Ensure that outlet is stocked with adequate levels of inventory
• Participate in monthly physical stock take of the Outlet, including but not limited to plates, bowls and crockery
• Control wastage
• Handle guests’ special requests and complaints
• Ensure that the Kitchen Assistants and Kitchen Crew are able to handle their duties properly and well groomed, properly attired and efficient.
• Ensure that the highest standard of cleanliness is maintained including the maintenance of furnishings and equipment and the proper set up of the Outlet and connected areas
• Assist your superior in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned

More Yogurt

Job Description

Responsibilities including but not limited to:

• Assist in the Outlet Manager in the operations of outlet
• Drive revenue, maximize profits and minimize costs of the outlet
• Establish good relations with guests, handle all guest requests or enquiries in a prompt, professional and sincere manner
• Ability in handling customers’ feedback and maintaining high service standards
• Responsible in maintaining overall cleanliness of outlet area
• Form robust relations with team members and assist in their development
• Manage staff discipline, appearance and work performance
• Co-lead the team to achieve high quality services delivered to guests at all times
• Responsible for recruitment, orientation and training of staffs
• Responsible for monthly staff’s schedule planning
• Any other ad hoc duties assigned by the company

Requirements:

• Candidate must possess min. Diploma in Food & Beverage or equivalent
• Candidate must possess at least 3 years relevant experience of KTV/Restaurant Service/Retail or equivalent
• Acute financial management skills, strong business acumen and excellent knowledge of latest sales and marketing trends
• Strong customer service and problem-solving skills
• Strong planning and people management skills to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so the ability to multi-task, work under pressure with short deadlines

Culina Pte Ltd

Culina is a leading purveyor of specialist epicurean food and wines, a choice distributor to hotels, restaurants and cafes throughout Singapore.

Job Description

The COMO Group represents an integrated approach to living well, grounded in a celebration of diversity and a deep respect for authenticity. The Group’s businesses extend across hospitality (COMO Hotels and Resorts), fashion (Club21, Kids21, Dover Street Market Singapore), wellness (COMO Shambhala), organic living and specialty foods (COMO Dempsey, Culina and SuperNature) and philanthropy (COMO Foundation).

Culina is a leading purveyor of specialist epicurean foods and wines, a choice distributor to hotels, restaurants and cafes in Singapore. Culina runs a Bistro and Gourmet boutique, an Organic retail store SuperNature in Dempsey as well as a chain of butcheries in major supermarkets island wide.

The role of Executive Sous Chef manages the daily operations, leads the kitchen team, and oversees the food operation to ensure that the restaurant achieves excellence in food quality and profitability.

• To maintain standards set by the Culinary VP in relation to food preparation, food quality and presentation.
• Lead and supervise the kitchen team in their work and career development. Ensure all kitchen staff comply with safe work procedures and practices.
• Take an active part in the development of new food items. Come up with a variety of high-quality food that are creatively well prepared, presented, and flavorful in a cost-effective manner.
• Prepare and develop new menus with necessary revision on a regular basis to produce delicious, eye-appealing, and nutritious food while adhering to the food cost guidelines.
• Monitor the use of ingredients to minimize leftovers and reuse these in the best productive manner possible.
• Ensure that the ordering of food stock meet the food requirements, checking deliveries and ingredient quality.
• Monitor stock level through regular stock check. Ensure the quantity and range of product prepared is adequate and timely to meet sales levels.
• Implement strategies to minimize stock holding and wastage, develop effective workflow to ensure that Mise En Place is completed on time.

Safety and Sanitation

• Enforce a high standard of hygiene and sanitation. Adhere to the rules and regulations from the local Ministry of Health.
• Ensure that the kitchen team always adhere to the Company policy, including personal hygiene standard.
• Enforce daily reporting of Time and Temperature of products & ingredients in storage. Ensure there is labelling, dating, and rotating of all food products and make sure that the storage and the handling of food meet the statutory health and safety requirements.
• Ensure that all equipment is properly handled and maintained by all staff.
• Train kitchen team in the safe operating procedures of all equipment, utensils and machinery.
• Establish maintenance schedule in conjunction with manufacturer’s instructions for all equipment.

Leadership

• Work alongside with the Management to deliver a robust manpower planning for the kitchen.
• Create a great working environment, through enthusiasm, having a positive attitude, showing respect to all departments & staff.
• Ensure effective training and development plan is in place to make sure all the kitchen staffs understand the importance of recipe specification, portion control and recording wastage so they can achieve food margin and food safety standards.
• Inspire and motivate team to achieve KPI and achieving sales. Lead by example, setting standard and pace and by using effective communication.

Supervision and Development of Staff

• Hire, train and discipline the team when needed, while remaining fair and impartial.
• Conduct regular meetings with the team to maintain effective communication.
• Develop and implement training programs to develop the team and establish a positive work environment.
• Review working schedules of different sections, taking into consideration the volume of expected business, but to conserve labor costs.
• Check periodically the culinary teams’ grooming and uniform cleanliness.
• Coach the team to adhere to COMO philosophy, culture and commitment to quality food and service.

Customer Service

• Treat all customers with professionalism, care and respect. Respond to all comments and complaints promptly.
• Work with the Operations team to identify how complaints can be resolved and minimized. Effectively ensures that problems that arise are rectified in a positive and professional manner.

Cost Control

• Consult with Management in menu pricing. Ensure that business-operating objectives are met according to the standard established, i.e., food cost, portion control, quality of food, productivity, labor cost, and speed in service.
• Determine the pricing of unlisted food items, to implement the quality and size of portions of food at the restaurant.
• Control the quality and quantity of the ingredients, suggest modifications or other ingredients to be used, which may yield a better cost. Control and minimize spoiled or contaminated products.
• Ensure food items prepared are always of the highest quality possible, both in presentation and taste.
• Work closely with the Steward in keeping the kitchen clean and orderly.
• Determine the quantity of food to be prepared based on expected business volume.
• Check the maintenance schedule of all equipment and request immediate repair when necessary.
• Ensure that soiled or damaged serving utensils are not put into use, watching out particularly for cracked or chipped glassware and chinaware.

Wastage and Loss Management

• Work with Management to develop a business plan/budget and carry the plan for achievement of margin and reduce loss and wastage.
• Develop and implement appropriate menu which deliver financial target and meet quality expectations.
• Develop an effective system and establish controls to ensure that food sales revenue and margins are met.
• Ensure holding stock are appropriate to sales level to prevent wastage and maximize sales.
• Monitor the turnover of materials in storage and to eliminate wastage and spoilage.
• Report issues in relation to quality of supplies to supplier and ensure refund are obtained.
• Ensure all stock is securely stored and that periodic stock take is carried out timely.

• Diploma /Degree in Culinary Arts
• WSQ Food Safety Course Level 4
• Minimum 2 year of F&B experience in similar role and lead a team
• Possess F&B operational skills, good management and problem-solving skills

Accor Lounge

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

Accor is in a partnership with one of the World's Leading Airlines, to manage the Lounge operations located in Changi Airport.

The Duty Manager (Food & Beverage) is responsible for overseeing the day-to-day operations of the lounge, with a focus on Food & Beverage operations. This role ensures the smooth delivery of guest services and coordinates with various department managers. The Duty Manager ensures service excellence, operational efficiency and compliance with airport and company standards.

Key Responsibilities

• Supervise lounge operations and ensuring a seamless guest experience.

• Point of contact for guest concerns and feedback

• Coordinate with various teams within the lounge to maintain service standards.

• Monitor lounge occupancy, cleanliness and service flow, making real-time adjustments as needed.

• Ensure compliance with airport regulations, safety protocols and hygiene standards.

• Support staff performance by providing guidance, coaching and on-the-spot training.

• Handle incidents, emergencies and irregular operations professionally and efficiently.

• Prepare shift reports and communicate key updates to the Manager and relevant departments.

• Assist with staff scheduling, inventory checks, and operational planning as required.
  

Qualifications

• Experience in Food & Beverage operations in hospitality or airline lounge, preferably in a supervisory or managerial role.

• Strong leadership, communication and problem-solving skills.

• Excellent customer service orientation and ability to manage diverse teams.

• Familiarity with airport protocols, safety standards and guest service systems.

• Ability to remain calm and professional under pressure.

• Flexibility to work shifts, weekends, and public holidays.
  

Additional Information

• 5 day work week

• 44 hours per week

• Eligible for overtime allowances

• Morning and afternoon shift on rotational basis OR permanent night shift

• Uniform and training provide

• Group medical and insurance coverage

• Travel-related perks

dnata Singapore Pte Ltd

dnata is a leading global air and travel services provider. In Singapore, the company serves more than 50 airline customers with a team of 1,500 highly-trained employees, offering ground handling, cargo, and flight catering services at Changi Airport.

Job Description

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities 

• Prepare Mise-en-place and food items in accurate and standard portion and quantities.

• Prepare meals as directed and according to recipe, menu specification and expected standard.

• Attend to any last-minute additional meal order or menu changes due to flight delay.

• Assist Sous Chef and Production Chef during Food Presentation.

• Ensure all prepared food is properly labelled with Day Sticker.

• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.

• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.

• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.

• Ensure staffs adhere to safety rules and regulation practices.

• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.

• Monitor and ensure food temperatures are within standard limits and provide training, supervise and assign job to staff.

• Monitor and check staff attendance against roster and work schedule.

• Minimize wastage and optimize stock level of raw materials and ingredients.

• Monitor stock level of raw materials and products in the cold room or freezer.

• Submit wastage and spoilage report to Production Chef.

• Check and ensure weight of meals is prepared to specifications.

• Plan and order dry store items ahead actual requirement.

• Conduct daily cold room/freezer/equipment inspection.

• Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities.

• Undertake any other duties assigned by immediate superior.

• Conduct daily cold room/freezer/equipment inspection.

• Ensure compliance with all workplace safety, security, and health policies and procedure

• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• Minimum 3 years of experience in culinary operations

• Must have a comprehensive culinary background in a specific cuisine

dnata Singapore Pte Ltd

dnata is a leading global air and travel services provider. In Singapore, the company serves more than 50 airline customers with a team of 1,500 highly-trained employees, offering ground handling, cargo, and flight catering services at Changi Airport.

Job Description

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities

• Prepare Mise-en-place and prepare food items in accurate and standard portion and quantities.

• Prepare meals as directed and according to recipe, menu specification and expected standard.

• Attend to any last-minute additional meal order or menu changes due to flight delay.

• Assist Sous Chef and Production Chef during Food Presentation.

• Ensure all prepared foods are properly labelled with Day Sticker.

• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.

• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.

• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.

• Ensure staffs adhere to safety rules and regulation practices.

• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.

• Ensure food temperatures are within standard limits.

• Provide training, supervise and assign job to staff.

• Monitor and check staff attendance against roster and work schedule.

• Minimize wastage and optimize stock level of raw materials and ingredients.

• Monitor stock level of raw materials and products in the cold room or freezer

• Submit wastage and spoilage report to Production Chef and check and ensure weight of meals is prepared according to specifications.

• Plan and order dry store items ahead actual requirement.

• Conduct stock check of Airline float stocks and submit report to Dry Store.

• Conduct daily cold room/freezer/equipment inspection.

• Undertake any other duties assigned by immediate superior.

• Ensure compliance with all workplace safety, security, and health policies and procedure

• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• Minimum 2 years of experience in culinary operations

• Must have a comprehensive culinary background in a specific cuisine

Alice Boulangerie (RCS) Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

Salary: $2,200 – $3,200
Working Hours: 1:00 PM – 11:00 PM
Working Days: Rotating shifts, including weekends and public holidays

Job Description

We are looking for a passionate and customer-focused Mixologist/Bartender to join our team. You will be responsible for preparing and serving beverages, delivering excellent customer service, and maintaining a clean and organized bar. The ideal candidate is knowledgeable about cocktails, spirits, and beverage presentation while creating a welcoming experience for every guest.

Key Responsibilities

• Prepare and serve alcoholic and non-alcoholic beverages according to company standards.

• Create classic and signature cocktails with consistency and quality.

• Recommend drinks and provide menu suggestions based on guests' preferences.

• Provide table service, including taking orders, serving food and beverages, and clearing tables when required.

• Ensure responsible service of alcohol and comply with all licensing regulations.

• Maintain cleanliness, hygiene, and organization of the bar area and equipment.

• Monitor and replenish bar stock, garnishes, and supplies.

• Assist with inventory counts and stock ordering when required.

• Handle cash and POS transactions accurately.

• Work closely with the service and kitchen teams to ensure smooth operations.

• Deliver exceptional customer service and resolve guest concerns professionally.

• Perform any other ad hoc duties and tasks as assigned by the supervisor or management.

Job Requirements

• Previous experience as a bartender or mixologist is preferred.

• Knowledge of cocktails, spirits, wines, beers, and beverage preparation.

• Excellent communication and interpersonal skills.

• Positive attitude with a strong customer service mindset.

• Ability to work in a fast-paced environment and under pressure.

• Able to work rotating shifts, weekends, and public holidays.

• Responsible, reliable, and well-groomed.

• Food Hygiene certifications are an advantage.
  
  
  
  

GRAND MERCURE ROXY HOTEL

Grand Mercure Singapore Roxy is managed by Accorhotels, the world’s leading hotel operator. We focus on developing and offering advancement opportunities to our employees. Join us and be part of a team that provides a total and memorable Singapore travel experience!

Job Description

Duties and Responsibilities

• Monitor and ensure the quality of food production for the BBQ section

• Ensure the consistency and the quality of BBQ items served in the restaurant.

• Develops, designs, or creates new BBQ items. 

• Ensures compliance with food handling and sanitation standards.

• Maintains purchasing, receiving and food storage standards.

• Assists Executive Chef with all kitchen operations and preparation.

Requirements

• Minimum 5 years of relevant experience

• Possess good BBQ Production knowledge and skills will be an advantage

• Highly motivated and good team player

• Able to work independently

AL HADI BISTRO PTE. LTD.

Job Description

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.

• Giving instructions or orders to subordinate employees.

• Ensuring that the work environment is safe, secure and healthy.

• Meeting deadlines.

• Approving work hours.

• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.

• Excellent communication skills.

• Eye for detail and accuracy.

• Reliable, with high integrity and strong work ethic.

• Ability to work as part of a team.

• Professional appearance and attitude.

• Computer literacy.

• Proactive organizational skills.

• High school diploma.

• Ability to keep a positive attitude in a fast-paced environment.

AL HADI BISTRO PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

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

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

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

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

Papi's Tacos Pte Ltd

Job Description

About the role

Papi's Tacos Pte Ltd is seeking an enthusiastic and driven Management Trainee to join our dynamic team in the Katong Central Region. This is a full-time position designed to provide you with comprehensive exposure to all aspects of our hospitality and culinary operations. As a Management Trainee, you will be immersed in the day-to-day running of our restaurant whilst developing the skills and knowledge necessary to progress into a management position. This role offers an exceptional pathway for ambitious individuals looking to build a rewarding career in the hospitality and food service industry.

What you'll be doing

• Assisting in the preparation, cooking and presentation of food items in line with Papi's Tacos standards and recipes

• Supporting kitchen operations, including food handling, storage and hygiene practices

• Learning and applying food safety and health standards across all areas of the business

• Gaining exposure to inventory management, ordering and stock control procedures

• Supporting front-of-house and back-of-house staff to ensure smooth service delivery

• Contributing to staff training and development initiatives under the guidance of senior management

• Participating in service during peak and non-peak periods

• Identifying opportunities for operational improvements and cost efficiency

• Building knowledge of menu offerings, ingredients and food preparation techniques

• Assisting with customer service and ensuring a positive dining experience

What we're looking for

• Passion for hospitality and food service, with a genuine interest in working within a fast-paced culinary environment

• Strong work ethic and reliability, with the ability to work flexibly including evenings, weekends and public holidays as required

• Excellent communication skills and the ability to work effectively within a team

• A positive attitude, willingness to learn and adaptability to changing priorities

• Basic knowledge of food safety and hygiene practices, or willingness to obtain relevant certifications

• Physical ability to work on your feet for extended periods in a kitchen environment

• Organisational skills with the ability to prioritise multiple tasks

• Prior experience in hospitality, catering or food service is preferred but not essential for suitable candidates

• Awareness of health and safety regulations within the food industry

What we offer

• Comprehensive on-the-job training and mentorship from experienced management professionals

• Clear progression pathway to senior positions within the hospitality sector

• Exposure to all facets of restaurant management and culinary operations

• Staff meals and discounts on Papi's Tacos offerings

• A supportive and collaborative work environment that values your contribution and development

• Opportunities to develop key management competencies including leadership, operations and customer service

• Competitive remuneration package

About us

Papi's Tacos Pte Ltd is a vibrant and growing hospitality business specialising in authentic Mexican cuisine. We are committed to delivering exceptional food quality and outstanding customer service to our guests. Our mission is to create a welcoming atmosphere where team members can thrive and develop their careers whilst serving delicious food that celebrates Mexican flavours and traditions. We pride ourselves on fostering a positive workplace culture where innovation, teamwork and passion for hospitality are celebrated and rewarded.

Apply now

If you are ready to launch your career in hospitality management and meet the criteria outlined above, we would love to hear from you. Please submit your application including your CV and a cover letter detailing your interest in this Management Trainee position at Papi's Tacos Pte Ltd.

Marriott International

Job Description

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

LUX AND VINE PTE. LTD.

Job Description

Chef de Partie

About the Role

LUX AND VINE PTE. LTD. is seeking an experienced Chef de Partie to take responsibility for the overall day-to-day operation of the kitchen on a full-time basis in Marymount, Central Region. The role involves overseeing food preparation, kitchen operations, food quality, presentation, hygiene, stock management and service standards. The Chef de Partie will also supervise and guide junior kitchen staff to ensure smooth and efficient kitchen operations.

Key Responsibilities

• Take overall responsibility for the day-to-day operation of the kitchen, ensuring consistency, quality, efficiency and smooth service operations.

• Plan, organise and oversee daily food preparation and kitchen activities to ensure all food is prepared and served on time.

• Prepare and cook dishes according to established recipes, specifications and required quantities.

• Ensure all mise-en-place is freshly prepared, properly organised and ready on time for service.

• Ensure all dishes are prepared according to the correct recipe, portion and quantity, and consistently meet the required quality standards.

• Ensure dishes are correctly garnished, portioned and presented according to prescribed plating standards before being sent to the hot plate or passe.

• Monitor overall kitchen operations during service and ensure dishes are prepared and delivered in a timely and consistent manner.

• Maintain proper stock rotation and storage, ensuring all ingredients and stocks are kept under optimum conditions.

• Monitor stock levels and promptly communicate any anticipated shortages, wastage or operational issues to the Management.

• Maintain the entire kitchen and food preparation areas in a clean, tidy and hygienic condition at all times, in compliance with food safety and hygiene requirements.

• Ensure compliance with all relevant food safety, hygiene and workplace safety regulations, including HACCP principles where applicable.

• Monitor portion control and contribute to cost control, waste reduction and efficient use of ingredients.

• Train, supervise and provide guidance to junior cooks and kitchen staff, ensuring they understand and follow the required preparation, cooking, hygiene and safety standards.

• Allocate and coordinate kitchen duties to ensure sufficient manpower and effective workflow during preparation and service.

• Foster a professional and respectful working environment, ensuring all staff under your supervision are treated fairly and courteously.

• Maintain discipline and professional conduct throughout the kitchen and ensure unsafe, inappropriate or disruptive behaviour is not permitted.

• Work closely with the Management and kitchen team to ensure smooth and timely service operations.

• Respond effectively to operational challenges and remain calm and organised during busy or high-pressure service periods.

• Contribute ideas for menu development, seasonal specials and improvements to overall kitchen operations under the guidance of the Management.

• Adapt to menu changes, operational requirements and business needs as required.

• Perform any other duties, assignments or responsibilities as reasonably assigned by the Management.

Requirements

• Minimum 3–5 years of professional cooking experience, with at least 2 years of experience as a Chef de Partie or in an equivalent senior kitchen position.

• Strong knowledge of food preparation techniques, cooking methods and culinary principles.

• Proven ability to manage the overall kitchen operation while maintaining consistent food quality, presentation and service standards.

• Strong supervisory and mentoring skills, with the ability to train, guide and coordinate junior kitchen staff.

• Good understanding of food hygiene, food safety and workplace safety requirements, including HACCP principles.

• Strong organisational and time-management skills, with the ability to plan and prioritise multiple kitchen activities during busy service periods.

• Good communication and interpersonal skills, with the ability to work effectively with Management and kitchen team members.

• Able to work efficiently under pressure while maintaining attention to detail, food quality and service standards.

• Flexible and willing to adapt to menu changes and operational requirements.

• Knowledge of current culinary trends and emerging cooking techniques will be an advantage.

What We Offer

• Competitive salary package commensurate with experience and qualifications.

• Full-time permanent employment.

• Staff benefits.

• Supportive and professional working environment.

• Opportunities to develop culinary skills and progress within the organisation.

About Us

LUX AND VINE PTE. LTD. is dedicated to delivering exceptional culinary experiences and outstanding customer service. We pride ourselves on maintaining high standards of food quality, presentation and hospitality. Our team comprises passionate professionals who are committed to culinary excellence and creating memorable experiences for our guests.

Apply Now

If you are an experienced Chef de Partie looking to take responsibility for the overall kitchen operation and contribute your skills and experience to a professional culinary team, we would like to hear from you. Please submit your CV and relevant qualifications to LUX AND VINE PTE. LTD.

Concept AC Pte Ltd

Job Description

About the role

Join the talented team at Cantera Collective Pte Ltd as a Restaurant Supervisor in the Central Region. In this full-time position, you will play a pivotal role in ensuring the smooth and efficient running of our busy restaurant. With your extensive experience in the hospitality industry, you will be responsible for leading and motivating our front-of-house staff to deliver exceptional customer service.

What you'll be doing

1. Supervising and coordinating the day-to-day operations of the restaurant, including front-of-house staff scheduling, inventory management, and cash handling

2. Providing excellent customer service and ensuring a positive dining experience for all guests

3. Monitoring staff performance and providing feedback, coaching and training to help them develop their skills

4. Troubleshooting any issues that arise and taking appropriate action to resolve them

5. Assisting with menu planning, ordering supplies, and maintaining a clean and organised restaurant environment

6. Ensuring compliance with all relevant health, safety, and food hygiene regulations

What we're looking for

1. Minimum 2 years' experience in a similar restaurant supervisor or management role

2. Strong leadership and people management skills, with the ability to motivate and inspire a team

3. Excellent customer service orientation and problem-solving skills

4. Proficient in cash handling and inventory management

5. Knowledge of food safety and health regulations in the hospitality industry

6. Strong communication and interpersonal skills

7. Flexible and able to work a variety of shifts, including evenings and weekends

What we offer

At Cantera Collective Pte Ltd, we are committed to providing a supportive and inclusive work environment that fosters the growth and development of our employees. In addition to a competitive salary, we offer a range of benefits, including:

1. Opportunities for career advancement and professional development

2. Comprehensive health insurance coverage

3. Generous annual leave entitlement

4. Team-building activities and social events

About us

Cantera Collective Pte Ltd is a leading hospitality company that operates a diverse portfolio of restaurants and bars across Singapore. Our mission is to provide our customers with exceptional dining experiences that celebrate the best of local and international cuisine. With a strong focus on innovation and sustainability, we are constantly seeking to push the boundaries of the hospitality industry and set new standards for excellence.

If you are passionate about the hospitality industry and eager to be part of a dynamic and forward-thinking team, we encourage you to apply now for this exciting opportunity.

Treetops Executive Residences

Treetops Executive Residences is a luxurious serviced apartment managed by Edmund Tie & Company Hospitality Management Services Pte Ltd . Featuring 220 units of one to three bedroom fully serviced suites, it is the perfect eco-luxurious environment for a refreshing resort style home away from home experience.

Job Description

About the role

Lead and oversee the daily operations of the Housekeeping Department, covering apartments, public areas and back-of-house areas. Ensure all apartments are cleaned, maintained and presented according to the property's established standards.

Key responsibilities

• Plan and manage housekeeping schedules for occupied apartments, arrivals, departures and long-stay guests

• Coordinate and ensure timely preparation of apartments for new guest arrivals

• Conduct regular inspections of apartments, public areas and other assigned areas to maintain cleanliness and quality standards

• Plan manpower deployment, duty rosters and daily work assignments according to occupancy and operational requirements

• Recruit, train, supervise, coach and develop housekeeping team

• Monitor staff productivity, attendance, grooming, performance and service standards

• Work closely with Front Office/Guest Services, Engineering and other departments on apartment status, maintenance defects and guest requests

• Coordinate periodic deep cleaning, spring cleaning and preventive cleaning schedule for apartments and common areas

• Manage linen, uniforms, guest amenities, cleaning supplies and housekeeping equipment

• Prepare and manage the Housekeeping Department's operating budget and expenses

About you

• Diploma or relevant qualification in Hospitality Management or a related discipline

• Minimum 5 years of relevant Housekeeping experience, preferably within a serviced residence, serviced apartment, hotel or hospitality environment

• Previous experience in a Housekeeping managerial or senior supervisory position

• Strong leadership, staff management and training capabilities

• Good knowledge of apartment housekeeping, linen management, cleaning standards and inventory control

• Strong planning, organization and problem-solving skills

• Service-oriented with excellent attention to detail

• Good communication and interpersonal skills

• Proficient in Microsoft Office; experience with property management systems would be an advantage

• Able to work according to operational requirements, including weekends and public holidays when necessary

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Revenue & Reservations Department.

Job Summary

• The primary responsibility of this position is analysis of revenue maximization efforts for rooms revenue streams of the hotel. Maintenance of Revenue Management standards; specific review and measurement of revenue performance against established goals.

• Responsible for overall development and implementation of rate and occupancy. Monitor group and transient business thresholds to ensure measurable improvements for demand and availability. Work with each department to develop specific strategies to ensure positive growth. Conducts analysis of citywide and Special events, implements Revenue Management strategies to maximize demand generators. Closely monitors competitors for shift in demand, rate and strategy.

Job Responsibilities

Reporting to the General Manager, your job responsibilities include, but not limited to:-

• Maximize room revenue contribution through a thorough understanding of all distribution channels and management of both inventories and rates.

• Ensure execution of effective Revenue Management strategies and pro-actively monitor the progress to ensure implemented strategies achieve desired market indexes such as RevPar, RGI etc.

• Lead the Reservations Team to determine effective and engaging rate offers (packages) which are then offered to the right customer at the right channel and ensuring KPIs (Mystery guests target score) are met or exceeded.

• Monitor transient, group and tour booking pace in order to determine effective pricing and availability controls for all reservation distribution sources.

• Work closely with Director of Sales and Sales Team members to encourage strategic selection of the right piece of business and best mix of negotiated accounts groups.

• Play an active role in the Strategic Planning, Marketing Plan and budgeting processes.

• Constantly analyze data studies such as length of stay, day of week pattern and rooms categories occupancy etc and review the necessary action plans to management.

• Implement revenue enhancing marketing initiatives such as establishing brand tactical promotion campaigns including EDMs.

• Take on special ad hoc projects as assigned by General/Hotel Manager.

• Perform any other duties as may be assigned from time to time by the Management.

Requirements:

• Recognised degree in Business Management / Data Science and Analytics. 

• Minimum 8 to 10 years of relevant experience preferably in the hospitality, travel or F&B industry.

• Proven records of success in developing and implementing revenue and reservations optimization strategies in the hospitality industry.

• Upholding the Hotel’s 5-star brand & image so as to deliver a consistent 5-star experience.

• Upholds the Hotel’s core values at all times.

• Able to work independently and a good team player.

• Able to commence work within short notice.

For more information, please visit www.goodwoodparkhotel.com

Please be informed that only shortlisted candidates will be notified.

E-Cruit Team Pte Ltd

E-Cruit Team is a recruitment and staffing provider supporting clients across a wide range of industries.

Job Description

Job Responsibilities

• Manage the daily operations of the restaurant and ensure smooth service

• Lead and supervise the service and kitchen teams

• Prepare staff schedules and manage manpower

• Ensure high standards of customer service, food quality, cleanliness, and hygiene

• Handle customer feedback and resolve issues promptly

• Monitor inventory, place stock orders, and control operating costs

• Train and guide staff on SOPs and service standards

• Prepare sales reports and support business performance

• Ad-hoc duties as assigned

Requirements

• Minimum 2 years of experience of restaurant management experience

• Location: Orchard

• Able to work on weekends, public holidays, and rotating shifts

• Working Days: 5.5/6 days (On shift, total 39-44 working hours per week)

• Salary: Up to $4800

How to apply:

Interested applicants kindly state your expected salary, last drawn salary and starting date.

We regret to inform that only shortlisted candidates will be notified.

Log on to www.e-cruitteam.com.sg for more job opportunities!

EA Personnel: Wong Lin Lin

EA Reg ID: R1659675

EA Licence No.:19C9603

Podject

Job Description

We are looking for talented chefs who are well versed in modern Japanese Omakase and sushi dishes.

Small scale restaurant in orchard looking for hardworking and meticulous Sushi Chef who are willing to learn and grow with the company.

Responsible for food preparation and coordinate with head chef for ordering and inventory management

Takes drink orders, recommend sakes and top up drinks when required.

Ensure that prepared food are of the highest quality and standard at all times

Aware all menu items, recipes, methods of production and presentation standards

Follows good preservation standards for the proper handling of all food products at the right temperature

Ensure effective communication when presenting dishes to customers

Restaurant is open for lunch and dinner service 6 days a week

If interested, please whatsapp your resume to 83•• •968

Table For Three Pte. Ltd.

Job Description

Department: Kitchen (Back of House)
Reports To: Head Chef / Kitchen Supervisor

Job Summary

We are looking for a skilled and dependable Chef to join our Modern Western kitchen team. You will be responsible for food preparation, cooking and day-to-day kitchen operations, while ensuring consistent standards of food quality, presentation, cleanliness and food safety.

The ideal candidate should have relevant kitchen experience, be comfortable handling a station independently and work well as part of a fast-paced kitchen team.

Salary: Competitive remuneration, with higher salary offered to candidates with stronger relevant experience, skills and the ability to work independently.

Key Responsibilities

Food Preparation & Cooking

• Prepare and cook Modern Western dishes according to standard recipes and operating procedures.

• Handle ingredient preparation, sauces and mise en place before service.

• Manage assigned kitchen station and ensure readiness for service.

• Ensure consistency in food quality, presentation and portion sizes.

• Execute orders efficiently and accurately during service.

• Maintain the restaurant's quality standards across all menu items.

Kitchen Operations

• Maintain cleanliness and organisation of workstations, kitchen equipment and storage areas.

• Ensure ingredients are properly stored, labelled and rotated using FIFO practices.

• Receive and properly store deliveries.

• Assist with stock-taking, ordering and inventory management when required.

• Monitor ingredient usage and minimise food wastage through proper handling and portion control.

• Ensure assigned kitchen equipment is properly used and maintained.

Food Safety & Hygiene

• Comply with all food safety, hygiene and workplace safety requirements.

• Maintain high standards of cleanliness throughout the kitchen.

• Ensure kitchen equipment is properly cleaned and maintained after use.

• Report any equipment faults or food safety concerns promptly.

Teamwork

• Work closely with the Head Chef and kitchen team to ensure smooth daily operations.

• Communicate effectively during preparation and service.

• Be willing to learn, improve and take on additional responsibilities.

• Carry out any other duties assigned by the Head Chef or Management.

Requirements

• Relevant kitchen experience, preferably in Western or Modern Western cuisine.

• Able to handle food preparation and cooking independently.

• Good understanding of kitchen operations and service flow.

• Positive attitude and willingness to learn and improve.

• Able to work efficiently in a fast-paced environment.

• Good teamwork and communication skills.

• Able to perform manual tasks and stand for long hours.

• Willing to work shifts, weekends and public holidays.

• Basic Food Hygiene Certificate is required or willingness to obtain one.

Preferred Skills

• Good knife skills and food preparation techniques.

• Experience with cooking methods such as grilling, sautéing, roasting and pasta preparation.

• Good understanding of food safety and hygiene practices.

• Ability to follow and execute recipes consistently.

• Ability to manage a kitchen station independently during service.

• Basic understanding of inventory, food cost and wastage control.

What We Offer

• Structured on-the-job training and development.

• Career progression opportunities within the kitchen team.

• Competitive remuneration based on experience and performance.

• Positive and supportive working environment.

• Opportunity to grow with an expanding Modern Western dining concept.

SAMS Greens & Grains PTE LTD

Job Description

About the role

SAMS Greens & Grains PTE LTD is seeking a talented and enthusiastic Junior Chef to join our dynamic culinary team. This is a full-time position based at our location in Raffles Place, Central Region. As a Junior Chef, you will play a vital role in supporting our kitchen operations, assisting in the preparation and cooking of high-quality dishes. This position offers an excellent opportunity to build a solid foundation in professional cooking and contribute to delivering exceptional experiences for our guests.

Key responsibilities

• Prepare and cook food items according to established recipes, portion sizes and presentation standards

• Assist in mise en place activities, including ingredient preparation, chopping, dicing and portioning

• Maintain cleanliness and organisation of the kitchen station, equipment and storage areas in compliance with health and safety standards

• Support senior chef in food preparation and cooking during service periods

• Follow all food safety protocols and maintain high standards of food hygiene

• Monitor stock levels and report requirements for ingredient replenishment

• Assist with plating and presentation of dishes to maintain consistent quality

• Contribute to the development of new menu items and special dishes under guidance

• Communicate effectively with kitchen team members to ensure smooth service operations

What we're looking for

• Culinary qualification or relevant hospitality training from a recognised institution, or equivalent practical experience

• Passion for cooking and genuine enthusiasm for the culinary arts

• Strong attention to detail with commitment to maintaining high food quality and presentation standards

• Understanding of food safety, hygiene and health regulations

• Ability to work efficiently in a fast-paced kitchen environment during peak service times

• Excellent teamwork and communication skills with ability to take direction and feedback positively

• Flexibility to work various shift patterns, including evenings, weekends and public holidays as required

• Willingness to learn and develop culinary skills and techniques

• Basic knife skills and familiarity with kitchen equipment and procedures

What we offer

We are committed to supporting the growth and wellbeing of our team members. Working at SAMS Greens & Grains PTE LTD, you will benefit from a supportive kitchen environment where continuous learning and skill development are encouraged. We offer competitive remuneration, opportunities for career progression within the hospitality industry, and a collaborative workplace culture that values creativity and dedication. We also provide staff meal benefits and a positive work environment where your contributions are recognised and appreciated.

About us

SAMS Greens & Grains PTE LTD is a hospitality establishment committed to delivering exceptional culinary experiences. We pride ourselves on our focus on quality ingredients, innovative cooking techniques and outstanding customer service. Our team is passionate about creating memorable dining experiences, and we maintain the highest standards in food preparation and presentation. We are an organisation that values our employees and fosters a culture of professionalism, creativity and continuous improvement.

Apply now

If you are a motivated culinary professional ready to develop your skills and make an impact in our kitchen, we would love to hear from you. Please submit your application with your CV and any relevant certifications or portfolio of your work.

VAREL SINGAPORE PTE. LTD.

Job Description

About the role

As a Housekeeping Manager, you will play a key role in maintaining the highest standards of cleanliness, presentation, and guest comfort throughout the hotel. You will lead and oversee the Housekeeping team to ensure guest rooms, public areas, and back-of-house areas are consistently maintained in accordance with hotel standards and operational requirements. You will work closely with other departments to ensure a seamless guest experience and efficient daily hotel operations.

Key responsibilities

• Lead, supervise, and motivate the Housekeeping team to deliver consistent standards of cleanliness, service, and guest satisfaction.
• Oversee the daily operations of the Housekeeping department, including room cleaning, public areas, linen, uniforms, and back-of-house areas.
• Conduct regular inspections of guest rooms and public areas to ensure cleanliness, maintenance, presentation, and brand standards are consistently met.
• Coordinate closely with Front Office to ensure timely room readiness, prioritising early arrivals, VIPs, and special requests where required.
• Monitor room status and coordinate with Front Office and Engineering regarding room discrepancies, maintenance issues, and out-of-order rooms.
• Ensure all guest requests and housekeeping-related concerns are handled promptly, professionally, and effectively.
• Manage housekeeping schedules, staffing levels, daily assignments, and manpower deployment according to occupancy and operational requirements.
• Train, coach, and develop Housekeeping team members to maintain high standards of performance, grooming, service, and workplace conduct.
• Monitor departmental productivity, operational costs, and the effective utilisation of manpower and resources.
• Maintain appropriate stock levels and oversee the ordering, storage, and usage of housekeeping supplies, amenities, linen, uniforms, and operating equipment.

About you

• Minimum 2 years of relevant Housekeeping experience in a hotel environment, with supervisory or management experience preferred.
• Strong knowledge of hotel housekeeping operations, room cleaning standards, public area maintenance, and departmental procedures.
• Excellent leadership, communication, and interpersonal skills.
• Strong attention to detail with a commitment to cleanliness, quality, and service excellence.
• Able to lead, motivate, coach, and develop a diverse team effectively.
• Strong organisational and time management skills, with the ability to prioritise and manage multiple operational requirements.
• Good problem-solving and decision-making abilities.
• Able to work closely with Front Office, Engineering, and other departments to ensure smooth hotel operations.
• Proficient in Microsoft Office and/or relevant hotel management systems.
• Willing to work shifts, weekends, public holidays, and flexible hours as required.

About us

At Varel Singapore, we believe our people are the foundation of our success. We are committed to providing a supportive, collaborative workplace where employees can grow professionally and deliver exceptional guest experiences. We offer competitive benefits, career development opportunities, and a positive working environment that values teamwork, hospitality, and service excellence.

Private Advertiser

Job Description

About the role

M2S PTE LTD is seeking a skilled and charismatic Bartender cum Barmaid to join our dynamic hospitality team in Serangoon Garden, North-East Region. This is a full-time position that plays a crucial role in delivering exceptional customer experiences and maintaining the high standards our establishment is known for. As a Bartender cum Barmaid, you will be at the heart of our bar operations, crafting quality beverages, engaging with guests, and ensuring every visit is memorable. This role is essential to creating the vibrant atmosphere and excellent service that define our venue.

Key responsibilities

• Prepare and serve a wide range of alcoholic and non-alcoholic beverages with precision and flair, including cocktails, spirits, wines, beers and other drinks

• Provide friendly, attentive and professional service to all customers whilst maintaining a welcoming and engaging atmosphere

• Take customer orders accurately and efficiently, handling cash and card transactions with care and integrity

• Maintain a clean, hygienic and well-stocked bar area, including restocking spirits, mixers, garnishes and glassware as needed

• Follow all health, safety and food hygiene regulations to ensure compliance with local legislation

• Build positive relationships with regular and new customers, responding to requests and special requirements with enthusiasm

• Collaborate with team members including waitstaff and kitchen personnel to ensure seamless service delivery

• Monitor stock levels and communicate with management regarding inventory needs and ordering

• Operate bar equipment, including cash registers and POS systems, with accuracy and efficiency

• Contribute to promoting special events, promotions and new menu items to customers

What we're looking for

• Proven experience working as a bartender or barmaid in a busy hospitality environment

• In-depth knowledge of cocktails, spirits, wines, beers and other beverages, including their origins, flavours and preparation methods

• Strong mixology skills and the ability to create drinks with consistency and creativity

• Able to operate beer tap and point of sale system (POS)

Accor Asia Corporate Offices

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

Marriott International

Job Description

Fu Lin Group Pty Ltd

Job Description

HEAD CHEF (Chinese Cuisine)

NEW Live Entertainment Restaurant & Bar — Bugis area

We are a live-entertainment dining venue serving Chinese cuisine for lunch and dinner, with nightly live music. We are looking for an experienced Head Chef to lead our kitchen.

• Lead full kitchen operations for lunch and dinner service, including à la carte, set menus and event/banquet menus

• Menu development and costing; maintain food cost and gross profit targets

• Manage purchasing, inventory, supplier relationships and wastage control

• Roster, train and supervise kitchen team; ensure consistency across all sections

• Maintain SFA hygiene and food safety standards, kitchen cleanliness and equipment upkeep

• Work with management on promotions, seasonal menus and event catering

• Minimum 5 years' experience in Chinese cuisine

• Strong wok skills; Local, Cantonese or Sichuan dishes preferred

• Competent in food costing, inventory control and kitchen budgeting

• WSQ Food Safety Course Level 1 (Level 3 / Food Hygiene Officer certification an advantage)

• Strong leadership and able to train and retain a kitchen team

• Comfortable with a split-shift schedule.

• 6-day work week, split shift: 1130am–1030pm with one rest day per week.

To Apply

Please email your resume with employment history, expected salary and notice period to j ***email_hidden***. Only shortlisted candidates will be contacted.

Marriott International

Job Description

Marriott International

Job Description

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Work Location: One North
Working Hours: 7am-4:30pm Mon-Fri

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, administration communication (all levels), manpower planning, and hygiene and safety management. To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

·       Responsible for the overall daily food production and back of the house operations. 

·       Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

·       Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

·       Supervise a team of kitchen staff and ensure that they perform their duties as required.

·       Maintain and enhance manpower management by daily effective communication.

·       Plan and execute monthly rotating menus and special food promotions with the Unit Manager.

·       Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·       Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·       Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·       Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

·       Attend weekly service meetings to improve and enhance service level.

·       Performs any other duties as directed by the Head Chef and Unit Manager.

MAN KOU XIANG STINKY TOFU PTE. LTD.

Job Description

Our Company is looking to expand the team and we are looking for a skilled Stinky Tofu Chef to prepare authentic stinky tofu dishes, manage the stall at Night Markets and ensure high quality of food and hygiene

Responsibilities:

-Prepare ingredients (cutting, chopping, marinate, ferment)

-Cooking of Tofu
-Prepare sauces, pickled vegetables, and side dishes
-Maintain consistency in taste, texture, and presentation
-Ensure compliance with food safety, sanitation, and health regulations
-Manage inventory of tofu, seasonings, oils, and other ingredients
-Keep kitchen equipment clean and in good working condition
-Taking orders and ensuring payments are collected and accounted for

Requirements:
- 3-5years experience with Stinky Tofu cooking

-Relevant food hygiene certification
- ability to communicate with customers on their orders
- able to work in a very fast paced environment
- Familiarity with traditional and modern stinky tofu recipes

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

About the role

We are seeking a service-driven and experienced Guest Experience Lead (Front Office) to join our team. This role is responsible for overseeing daily front desk operations, ensuring smooth check-in and check-out processes while maintaining exceptional service standards. You'll play a key role in guiding the Front Office team, resolving complex guest situations, and ensuring a seamless and memorable arrival and departure experience for all guests.

Key responsibilities

• Supervise daily Front Office operations and support Guest Experience Specialists during peak periods.

• Ensure efficient and professional check-in and check-out processes for all guests.

• Handle escalated guest inquiries, complaints, and service recovery situations promptly and professionally.

• Monitor room assignments and coordinate with Housekeeping to ensure room readiness.

• Ensure guest profiles, reservations, and billing information are accurately maintained in the system.

• Support upselling initiatives and promote hotel services and amenities.

• Provide guidance, coaching, and on-the-job support to Front Office team members.

• Maintain guest recognition programs and ensure VIP guests receive appropriate attention.

• Monitor service standards and ensure consistency in guest interactions.

• Coordinate with other departments to ensure seamless guest experiences.

About you

• Minimum Diploma in Hotels/Hospitality Management or equivalent.

• Minimum 2–3 years of experience in Front Office or guest services within the hospitality industry.

• Prior supervisory or team leadership experience is an advantage.

• Strong communication, interpersonal, and problem-solving skills.

• Ability to remain calm and professional when handling guest escalations.

• Proficiency in Opera PMS or similar hotel management systems.

• Strong organizational skills and attention to detail.

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

About the role

We are seeking a service-driven and dynamic Assistant Operations Manager (Front Office) to join our team. This role is responsible for supporting the Operations Manager in overseeing Front Office operations, driving service excellence, operational efficiency, and team performance. You'll play a key role in leading and developing the Front Office team, ensuring consistent delivery of exceptional guest experiences, managing operational priorities, and implementing initiatives that enhance service standards and guest satisfaction. The Assistant Operations Manager serves as a key operational leader, partnering with internal stakeholders to deliver seamless and memorable experiences for all guests.

Key responsibilities

• Support the Operations Manager in overseeing the day-to-day operations of the Front Office department.

• Drive service excellence and ensure consistent delivery of exceptional guest experiences across all guest touchpoints.

• Monitor operational performance and service standards to ensure departmental goals and guest satisfaction targets are achieved.

• Manage and resolve complex guest situations, service recovery cases, and escalated concerns requiring managerial intervention.

• Support planning and coordination of arrivals, departures, VIP stays, special events, and high occupancy periods.

• Review room inventory, operational requirements, and resource allocation to ensure smooth hotel operations.

• Lead, coach and develop Hospitality Executives, Guest Experience Leads, and Guest Experience Specialists to achieve operational excellence.

• Conduct regular team briefings, coaching sessions and performance discussions to support team development.

• Assist with recruitment, onboarding and training initiatives within the Front Office department.

• Monitor guest feedback, service trends and operational challenges, and implement improvement initiatives where required.

About you

• Minimum Diploma in Hotels/Hospitality Management or equivalent.

• Minimum 3-5 years of experience in Front Office or guest services within the hospitality industry.

• Minimum 2 years of leadership experience in a Duty Manager, Front Office Supervisor, Assistant Front Office Manager or similar capacity.

• Strong knowledge of Front Office operations, guest relations and service recovery practices.

• Proven ability to lead, coach and develop teams in a fast-paced hospitality environment.

• Strong communication, interpersonal and stakeholder management skills.

• Ability to analyze operational challenges and implement effective solutions.

• Proficiency in Opera PMS or similar hotel management systems.

• Strong organizational skills, attention to detail and operational awareness.

TWG Tea Company Pte Ltd

TWG Tea Company Pte Ltd implies a long history of perpetual exploration and creativity…

Job Description

Job Descriptions

• Straight-shifts of 5 days 44 working hours schedule

• Station at outlet/central kitchen assigned

• Assist Chef with creation and preparation of cuisines

• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards

• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes

• Check that quantity and quality of items ordered are received and stored in proper condition

• Works closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Welfare & Benefits

• 13th Month Salary

• Meal Allowance

• Performance Bonus

• Birthday Incentives

• Medical Benefits

• Staff Discount

• Festive Gifting

Requirements

• At least 2 to 3 years relevant experience in French cuisine

• Able to learn and adapt to various line positions within location

• The ability to work effectively in a team environment

• Must present a positive and professional attitude at all times

• 5 days work-week, 44 working hours including weekends and public holidays

Only shortlisted candidates will be notified.

Please upload a detailed resume, indicating reasons for leaving, last drawn salary, expected salary and date of availability.

TWG Tea Company Pte Ltd

TWG Tea Company Pte Ltd implies a long history of perpetual exploration and creativity…

Job Description

Job Summary

This position is responsible in assisting Chef with the creation and preparation of pastries. This position works closely with all members of the pastry team to achieve the highest possible satisfaction in the pastries prepared in accordance to the standard recipes and procedures set out by the Company.

Primary Relationships

This position reports directly to the Team In-Charge and indirectly to the Executive Pastry Chef and/or Chef Assistant, and has primary working relationships with other members of the pastry team within the organization.

Job Descriptions

• Straight-shifts schedule of 5 days 44 working hours

• Assist Chef with creation and preparation of pastries

• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards

• Ensure that the quality, quantity, and correctness of food items served and displayed are as per standard recipes of Company and Chef

• Check that quantity and quality of items ordered are received and stored in proper condition

Welfare & Benefits

• 13th Month Salary

• Meal Allowance

• Performance Bonus

• Birthday Incentives

• Medical Benefits

• Staff Discount

• Festive Gifting

Requirements

• 1 – 2 years relevant experience in French pastries

• Able to learn and adapt to various line positions within location

• Ability to work effectively in a team environment

• Presents a positive and professional attitude at all times

Only shortlisted candidates will be notified.

Please apply with a detailed resume indicating reasons for leaving, last drawn salary, expected salary and date of availability.

High Note Hospitality Group Pte. Ltd.

Job Description

About Us

1910 is a new restaurant by High Note Hospitality Group, set within the historic E. J. H. Corner House in the Singapore Botanic Gardens.

We are building a restaurant that feels warm, generous and transportative, combining the ease of a great neighbourhood bistro with thoughtful, old-school hospitality. The setting may be special, but our approach is simple: make people feel genuinely welcome, look after the details, and create a restaurant our team is proud to be part of.

What We’re Looking For

We are looking for a Restaurant Supervisor who loves being on the floor and understands that great hospitality comes from both confidence and care.

You know how to lead a section, support a team and keep service moving without making it feel rushed. You notice the table that needs attention, the team member who needs help and the guest who may not have said what they need yet.

You are calm when the restaurant gets busy, comfortable making decisions and willing to step in wherever needed. Most importantly, you genuinely enjoy looking after people.

Role & Responsibilities

• Lead and oversee a dedicated section of the restaurant during service

• Help create consistently warm, polished and attentive guest experiences

• Guide, mentor and support servers and junior front-of-house team members

• Coordinate closely with managers, kitchen and bar teams throughout service

• Handle guest requests, special occasions and service recovery with confidence and empathy

• Help manage the rhythm of the floor, including seating, pacing and table progression

• Maintain strong knowledge of the menu, beverages and daily restaurant operations

• Support pre-service briefings, training and the continued development of service standards

• Notice the details that matter and step in before small issues become bigger ones

• Lead by example and contribute to a positive, respectful and accountable team culture

What You Bring

• Previous experience in a restaurant front-of-house role, ideally as a Supervisor, Captain, Senior Waiter or experienced Section Lead

• Strong communication skills and a confident, natural presence with guests

• Good organisational skills and the ability to stay composed during busy services

• Genuine emotional intelligence and an instinct for reading people and situations

• A collaborative approach and willingness to support the wider team

• Curiosity about food, wine and hospitality, with a desire to keep learning

• Pride in the small details and a belief that how we make people feel matters

What We Offer

• The opportunity to be part of the opening team of a new restaurant in one of Singapore’s most distinctive settings

• Training and mentorship within a growing, independent hospitality group

• Opportunities for career progression as High Note Hospitality Group grows

• Professional development and ongoing hospitality training

• Staff benefits and team experiences

• A workplace where individuality is welcomed, ideas are encouraged and good people look after one another

At High Note Hospitality Group, we believe great restaurants are built by people who give a damn, have a heart and take pride in creating memorable experiences for others.

If that sounds like the kind of restaurant you want to help build, we would love to hear from you.

High Note Hospitality Group Pte. Ltd.

Job Description

About Us

1910 Bistro is a new restaurant by High Note Hospitality Group, set within the historic E. J. H. Corner House in the Singapore Botanic Gardens.

We are creating a bistro that feels warm, generous and transportative, combining the ease of a great neighbourhood restaurant with thoughtful, old-school hospitality. The bar will be an important part of that experience, with a drinks program designed to have as much personality and sense of place as the restaurant itself.

A unique part of the role is our close relationship with Distillius, a Singapore craft distillery making spirits, aperitifs and liqueurs using equatorial ingredients and classic techniques. The Bar Manager will have the opportunity to work directly with the distillery team on drinks development, experimentation and products created with the restaurant in mind.

We are looking for a Bar Manager to help bring that program to life.

What We’re Looking For

You are a bartender at heart, but also a leader.

You understand that a great bar is about more than cocktails. It is about pace, atmosphere, consistency, commercial awareness and making people feel looked after.

You know your classics, but you are curious too. You are excited by ingredients, technique and the opportunity to work more closely with how spirits and liqueurs are actually made, not simply what comes out of a bottle.

You are equally comfortable developing a cocktail, training a junior bartender, managing stock, speaking with suppliers or stepping onto the floor when the restaurant needs another pair of hands.

Most importantly, you care about hospitality.

Role & Responsibilities

• Lead the day-to-day operation of the bar and its team

• Deliver a consistently warm, polished and efficient bar experience

• Develop and evolve the cocktail and beverage program with the restaurant leadership team

• Collaborate with the Distillius distillery team on new drinks, ingredients and bespoke product development

• Explore creative ways to showcase Singapore and equatorial ingredients through the beverage program

• Maintain strong knowledge of spirits, cocktails, wine, beer and non-alcoholic drinks

• Train, mentor and develop bartenders and other team members

• Establish clear recipes, specifications, preparation systems and service standards

• Manage stock levels, ordering, inventory and beverage cost controls

• Build productive relationships with suppliers and brand partners

• Ensure mise en place, glassware, equipment and bar presentation are maintained to a high standard

• Work closely with the kitchen and floor teams so the bar supports the rhythm of the restaurant

• Monitor guest feedback and continually look for ways to improve the program

• Maintain responsible service, hygiene and operational standards

• Lead from the front during busy services and step in wherever the team needs support

What You Bring

• Previous experience as a Bar Manager, Assistant Bar Manager or senior bartender in a quality restaurant, hotel or cocktail bar

• Strong practical knowledge of classic cocktails, spirits and contemporary bar techniques

• A genuine interest in ingredients, distillation and drinks development

• An interest in wine and the broader beverage experience

• Experience with stock management, ordering and beverage cost control

• Confidence training and developing a bar team

• Strong organisation and attention to detail

• A calm, collaborative approach during busy services

• Commercial awareness alongside creativity

• Curiosity and a desire to keep learning

• A genuine love of hospitality and looking after people

What We Offer

• The opportunity to lead the bar program of a new restaurant in the Singapore Botanic Gardens

• A meaningful role in shaping the drinks, systems and culture from opening

• Direct access to a working Singapore craft distillery and its distilling team

• Opportunities to participate in drinks R&D, tastings and new product development with Distillius

• Creative freedom to explore local and equatorial ingredients within a serious beverage program

• Training and professional development within a growing independent hospitality group

• Opportunities for career progression as High Note Hospitality Group grows

• Staff benefits and team experiences

• A workplace where individuality, curiosity and ideas are encouraged

At High Note Hospitality Group, we believe the best hospitality comes from people who give a damn, have a heart and take pride in the details.

If you want to build a bar people return to not only for what is in the glass, but for how they feel when they are there, we would love to hear from you.

CHARMED CLEANING SERVICES PTE. LTD.

Job Description

Responsibilities  

•  Supervise andcoordinate the daily activities of the stewarding team.
• Plan and deploymanpower according to operational requirements.
• Assign dutiesand monitor staff attendance, performance, and work discipline.
• Ensure propercleaning and sanitizing of dishware, utensils, glassware, and kitchenequipment.
• Ensurestewarding and dishwashing areas are clean, organized, and safe.
• Monitor theoperation and maintenance of dishwashing machines and equipment.
• Monitor stocklevels and usage of cleaning supplies, detergents, and consumables.
• Ensure properhandling and storage of cleaning chemicals.
• Train and guidestewards on hygiene, safety, cleaning procedures, and Company SOPs.
• Work closelywith Outlet Managers and kitchen staff to ensure smooth operations.
• Identify and report manpower, equipment, hygiene, and operational issues to the Head of Department.
• Perform hands-onstewarding duties when necessary to support operations.
• Perform any other ad-hoc duties as assigned.

Responsibilities

• Relevant experience in stewarding, F&B,hospitality, or similar operations.
• Good leadership and team supervision skills.
• Strong knowledge of hygiene, sanitation, and workplacesafety.
• Good manpower planning and organizational skills.
• Good communication and interpersonal skills.
• Able to work in a fast-paced environment and managemultiple outlets/tasks.
• Hands-on, responsible, and proactive with a strongsense of cleanliness and safety.
• Willing to work shifts, weekends, and public holidays.

The Lo & Behold Group

The Lo & Behold Group is a hospitality company that creates, owns and operates a series of timeless, thought-provoking concepts, each with a unique story and a distinct perspective on the cultural-culinary landscape. While each has a personality of its own, the properties are united by a carefully considered sense of place, purpose, pioneering design and above all, a commitment to creating awesome experiences for all who walk through our doors – employees, partners and customers alike.

Job Description

Far East Hospitality

Far East Hospitality Holdings Pte Ltd (Far East Hospitality), a premier hospitality assets owner and operator, is a 70-30 joint venture formed in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited. In the same year of its formation, Far East Hospitality through its wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, completed a 50-50 joint venture with Australia’s Toga Group.

Job Description

Company description:

Far East Hospitality Holdings Pte Ltd (Far East Hospitality) is an international hospitality owner and operator with a diverse portfolio of 10 unique and complementary brands of hotels, serviced residences and apartment hotels, including Oasia, Quincy, Rendezvous, Village, Far East Collection, A by Adina, Adina Hotels, Vibe Hotels, Travelodge Hotels and TFE Hotels Collection. We own more than 10 hospitality assets and operate a combined portfolio of more than 17,000 rooms under management across over 100 hotels and serviced residences in ten countries - Australia, Austria, Denmark, Germany, Hungary, Japan, Malaysia, New Zealand, Singapore and Switzerland - with more in our development pipeline.

Formed as a 70-30 joint venture in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited, we in turn completed a 50-50 joint venture through our wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, with Australia's Toga Group to form Toga Far East Hotels (TFE Hotels).

• Work closely with the Assistant Manager to provide courteous services, efficiently and tactfully responding to guests' complaints, requests and inquiries.
• Collaborate closely with Concierge on guests ‘arrival and departure.
• Establish contacts with house guests/ long-staying guests and offer assistance when needed.
• Conduct courtesy calls to guests.
• Stay well-versed and updated on all tourist-related information.
• Maintain and manage stock of promotional materials for daily operations.
• Perform any other duties assigned by supervisors, carrying them out diligently and professionally.

• Minimum Secondary school education or equivalent; hospitality or customer service experience preferred.
• Friendly and service-oriented, with good communication and interpersonal skills.
• Team player who can work closely with Front Office and other hotel departments.
• Neat and professional appearance with a positive work attitude.
• Willing to work rotating shifts, weekends, and public holidays.

Far East Hospitality

Far East Hospitality Holdings Pte Ltd (Far East Hospitality), a premier hospitality assets owner and operator, is a 70-30 joint venture formed in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited. In the same year of its formation, Far East Hospitality through its wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, completed a 50-50 joint venture with Australia’s Toga Group.

Job Description

Company description:

Far East Hospitality Holdings Pte Ltd (Far East Hospitality) is an international hospitality owner and operator with a diverse portfolio of 10 unique and complementary brands of hotels, serviced residences and apartment hotels, including Oasia, Quincy, Rendezvous, Village, Far East Collection, A by Adina, Adina Hotels, Vibe Hotels, Travelodge Hotels and TFE Hotels Collection. We own more than 10 hospitality assets and operate a combined portfolio of more than 17,000 rooms under management across over 100 hotels and serviced residences in ten countries - Australia, Austria, Denmark, Germany, Hungary, Japan, Malaysia, New Zealand, Singapore and Switzerland - with more in our development pipeline.

Formed as a 70-30 joint venture in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited, we in turn completed a 50-50 joint venture through our wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, with Australia's Toga Group to form Toga Far East Hotels (TFE Hotels).

• Work closely with the Assistant Manager and provide courteous services to guests. Respond efficiently and tactfully to guests' complaints, requests and inquiries.
• Provide courteous and efficient service, striving to fulfill each guests' request whenever possible. Ensure all telephone calls are promptly handled within three rings.
• Handle cashiering functions and adhere to the residence's Standard Policies & Procedure.
• Maintain good guest relations with in-house guests at all times, projecting a courteous and hospitable attitude.
• Possess a good understanding of all hotel room types, rates, and availability, and identify upselling opportunities, enhancing guest experience while optimising room revenue.
• Take ownership of problems and promptly handle guest complaints according to established procedures. Report to the supervisor for further follow-up when necessary and submit glitch reports as necessary.
• Ensure guest room security, emergency, and fire procedures are followed, and encourage the use of Safe Deposit boxes (El-Safe) while adhering to related policies & procedures.
• Acquire knowledge of hotel facilities, functions, major city attractions, and events to provide accurate information to guests upon request. Maintain a professional, courteous working relationship, and ensure effective communication with all hotel personnel.
• Maintain a well-groomed appearance and a tidy work area, upholding the highest standard of personal grooming.
• Perform any other duties assigned by supervisors, carrying them out diligently and professionally

• Minimum Diploma in Hospitality, Tourism, or related field.
• Prior experience in Front Office or Guest Services preferred.
• Strong communication and problem-solving skills to handle guest enquiries and feedback effectively.
• Leadership qualities with the ability to guide and support team members.
• Well-groomed and professional in appearance and conduct.
• Willing to work rotating shifts, weekends, and public holidays.

• Village Hotel Bugis
• Village Hotel Changi
• Village Hotel Albert Court
• Village Hotel Katong

Far East Hospitality

Far East Hospitality Holdings Pte Ltd (Far East Hospitality), a premier hospitality assets owner and operator, is a 70-30 joint venture formed in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited. In the same year of its formation, Far East Hospitality through its wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, completed a 50-50 joint venture with Australia’s Toga Group.

Job Description

Company description:

Far East Hospitality Holdings Pte Ltd (Far East Hospitality) is an international hospitality owner and operator with a diverse portfolio of 10 unique and complementary brands of hotels, serviced residences and apartment hotels, including Oasia, Quincy, Rendezvous, Village, Far East Collection, A by Adina, Adina Hotels, Vibe Hotels, Travelodge Hotels and TFE Hotels Collection. We own more than 10 hospitality assets and operate a combined portfolio of more than 17,000 rooms under management across over 100 hotels and serviced residences in ten countries - Australia, Austria, Denmark, Germany, Hungary, Japan, Malaysia, New Zealand, Singapore and Switzerland - with more in our development pipeline.

Formed as a 70-30 joint venture in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited, we in turn completed a 50-50 joint venture through our wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, with Australia's Toga Group to form Toga Far East Hotels (TFE Hotels).

• Ensure the effective, efficient, and profitable operation of the hotel, maintaining high service standards in all areas.
• Supervise and oversee Front Office operations during assigned shifts, including reception, cashiering, telephone, reservations, and baggage services. Monitor staff conduct, grooming, and job performance to ensure service excellence and uphold the hotel's corporate image.
• Provide prompt, courteous, and efficient guest service, including check-ins and check-outs. Handle guest complaints with tact, diplomacy, and professionalism.
• Conduct or assist in pre-arrival inspections for VIP rooms, ensure delivery of complimentary amenities, personally escort VIP guests, and coordinate with relevant departments regarding VIP arrangements.
• Review the Front Office Logbook at the start of each shift, follow up on messages and outstanding actions, control access to room keys, and handle correspondence related to inquiries, reservations, and guest feedback. Monitor and address housekeeping discrepancy reports.
• Possess a good understanding of all hotel room types, rates, and availability, and identify upselling opportunities, enhancing guest experience while optimising room revenue.
• Handle matters related to guest safety, incident reporting, theft, and guest conduct issues.
• Take charge of training reception staff, including planning, organizing, and conducting structured on the job training programs.
• Monitor room inventory closely to maximize room utilization, occupancy, and revenue. Work collaboratively with the Sales team to optimize group allotments and enhance yield.
• Take responsibility for staff and guest evacuation in emergency situations, such as fire, in the absence of the Safety & Fire Manager. Attend CERT training as required by regulations.
• Perform any other duties assigned by supervisors, carrying them out diligently and professionally

• Minimum Diploma in Hospitality, Tourism, or related field.
• At least 2-3 years of Front Office or supervisory experience in the hotel industry.
• Proficient in Opera PMS or other hotel management systems.
• Hospitality certifications (e.g., CERT, service excellence, leadership, or operations) are an advantage.
• Strong leadership, communication, and problem-solving skills.
• Service-oriented with the ability to handle guest feedback and operational issues effectively.
• Well-groomed and professional in appearance and demeanor.
• Willing to work rotating shifts, weekends, and public holidays.

PRIME MANPOWER SOLUTIONS PTE. LTD.

Job Description

Job Summary

Supervise and lead daily restaurant operations to deliver excellent customer service, maintain food quality and safety standards, and support business goals through effective team management and operational control.

Responsibilities

• Lead and oversee daily restaurant operations and service staff to ensure smooth workflow and high service standards
• Develop and manage staff duty rosters and assign daily tasks to optimize team productivity
• Deliver prompt and professional customer service by addressing enquiries, feedback, and complaints effectively
• Train and mentor new and existing employees to enhance skills and maintain consistent service quality
• Monitor food quality, presentation, and service standards to meet customer expectations and regulatory requirements
• Ensure strict compliance with food hygiene, cleanliness, and workplace safety regulations to maintain a safe environment
• Track inventory levels and coordinate timely ordering of supplies to prevent shortages and control costs
• Assist with cashiering duties and manage opening and closing procedures accurately
• Collaborate with management to achieve sales targets and manage operating costs efficiently
• Execute additional duties assigned by management to support overall restaurant operations

Required competencies and certifications

• Valid Food Safety Course certificate or willingness to attend the course

Preferred competencies and qualifications

• Relevant experience in the F&B industry
• Demonstrated leadership and communication skills to supervise and motivate a team
• Customer-service orientation with a strong sense of responsibility
• Flexibility to work shifts, weekends, and public holidays

PRIME MANPOWER SOLUTIONS PTE. LTD.

Job Description

Job Summary

Prepare and cook dishes following restaurant recipes and standards while managing kitchen operations to ensure food quality, safety, and cost control. Collaborate on menu development and supervise kitchen assistants to deliver excellent dining experiences.

Responsibilities

• Prepare and cook dishes according to the restaurant’s recipes and quality standards to ensure consistent taste and presentation
• Control portion sizes to maintain food cost efficiency and customer satisfaction
• Plan daily food preparation schedules and manage kitchen workflow to optimize operations
• Monitor ingredient inventory and maintain sufficient stock levels to prevent shortages
• Ensure compliance with food hygiene and workplace safety regulations to maintain a safe kitchen environment
• Maintain cleanliness of kitchen, equipment, and work areas to meet health standards
• Minimise food wastage through effective portioning and stock management
• Assist in developing new dishes and improving the menu by contributing creative ideas and testing recipes
• Train and supervise kitchen assistants to enhance team performance and maintain operational standards
• Perform additional duties assigned by management to support overall kitchen operations

Required competencies and certifications

• Relevant experience as a Chef or Cook
• Good knowledge of food preparation and kitchen operations
• Ability to work independently and collaboratively within a team
• Willingness to work shifts, weekends, and public holidays
• Possess a valid Food Safety Course certificate or willingness to attend the course

Greenwood Fish Market

“It all started with one fish”, as founder David Lee says. Particularly, a barramundi in his Honda Civic about 20 or so years ago.

Job Description

Greenwood Fish Market

📍Bukit Timah: 34 Greenwood Ave, S289236

📍Quayside Isle: 31 Ocean Way #01-02 to 05, S098375

Key Responsibilities:

• Assisting the Restaurant Supervisor in overseeing daily operations and ensuring smooth service flow
• Leading a section of the restaurant floor, ensuring all guests receive attentive and friendly service
• Guiding and supporting junior service staff, providing on-the-job training and ensuring service standards are met
• Handling guest requests and minor complaints with professionalism, escalating larger issues to the Supervisor or Manager when necessary
• Ensuring tables, stations, and service areas are clean, properly set up, and well-stocked at all times
• Monitoring inventory of service items (cutlery, glassware, condiments) and informing the Supervisor of any needs
• Supporting the Supervisor and Manager in implementing promotions or new service initiatives

Requirements:

• At least 1 year of experience as a Captain, Senior Waiter, or in a similar role within a busy restaurant
• Strong communication and interpersonal skills, with the ability to lead by example
• Good organizational skills and ability to multitask in a fast-paced environment
• Positive attitude with a strong sense of teamwork and service excellence
• Basic understanding of food safety and hygiene standards

• Staff Meals: Free meals provided during shift
• Night Transport: Taxi claims available for exceptionally late days
• Top Seller Award: Incentives for the highest earner of each month from every outlet
• Sentosa Entry Pass: Annual Sentosa islander pass provided for subsidised transport and free entry (for our Sentosa team)
• Career Progression: Career path personalisations and growth opportunities

Greenwood Fish Market

“It all started with one fish”, as founder David Lee says. Particularly, a barramundi in his Honda Civic about 20 or so years ago.

Job Description

Greenwood Fish Market

📍Bukit Timah: 34 Greenwood Ave, S289236

📍Quayside Isle: 31 Ocean Way #01-02 to 05, S098375

• Preparing and cooking a variety of seafood dishes in accordance with established recipes and standards
• Maintaining a high level of food safety, hygiene, and cleanliness in the kitchen at our restaurant
• Assisting the head chef in menu planning and recipe development, incorporating seasonal ingredients
• Controlling food costs and ordering supplies as needed
• Deliver on kitchen techniques, recipe execution, and food presentation

• 1+ years of experience as a Chef de Partie in a busy kitchen environment
• Strong knowledge and experience in seafood cuisine, with a passion for creating high-quality dishes
• Ability to work well under pressure, with excellent time-management skills in a fast-paced kitchen environment
• Excellent leadership and communication skills, with the ability to motivate and manage the team
• Ability to multitask and prioritise tasks in a busy kitchen, with strong attention to detail
• Strong understanding of food safety and hygiene standards, with a commitment to maintaining a clean and safe kitchen at our restaurant

• Staff Meals: Free meals provided during shift
• Night Transport: Taxi claims available for exceptionally late days
• Annual Leave: From 7 days onwards (negotiable on case to case basis)
• Sentosa Entry Pass: Annual Sentosa islander pass provided for subsidised transport and free entry (for our Sentosa team)
• Career Progression: Career path personalisations and growth opportunities