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Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

But the opportunity is NOT for you if:

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

This role requires:

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

You'll get:

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

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

Do not miss out on this rewarding opportunity!

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.

Kabe No Ana

Job Description

Position Purpose

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

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

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

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities

• Menu Execution and Delivery

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

• Kitchen Processes and Concept Development

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

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

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQualityAssurance & Control

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

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

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

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

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

• Lead team by providing guidance, support and motivation

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

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

Hyundai Motor Group Innovation Center In Singapore Pte. Ltd.

Job Description

Pentagon Group Pte. Ltd.

The Pentagon Group is a privately-owned food & beverage company in Singapore that operates bars and restaurants. Run by an experienced and passionate team about F&B and business, the result is dining experiences made of unique taste and hospitality to remember by.

Job Description

YOUNGS Bar & Restaurant is looking for an excellent Head Chef to join us.

The candidate will develop respective themed classic and innovative European menu for us. With serving quality food as our main focus, we only make our own products from scratch. Our current menu, wide range and well thought of, includes brunch, ala carte, weekend grills, seasonal and premium event catering. The candidate will be tasked to oversee the whole restaurant kitchen operations and its profitability.

With proven abilities, the candidate can be tasked to oversee more outlets’ kitchen operations.

The candidate is to work with the Team on our brands’ positioning.

Responsibility:

· Creating classic and innovative menu based on specific European concepts

· Producing self made quality and premium food and desserts

· Achieving gross margin set.

· Interacting positively with customers

· Scheduling lean manpower management

· Working closely and efficiently with other departments to achieve company’s goals

Requirements:

· Knowledge of various cuisines with European culinary techniques and modern trends

· Ability to produce seasonal menu

· Creative in menu planning and engineering with strong passion in R&D works

· Culinary education from recognised institutions preferred

· 5.5 work week

· Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)

· Good experience in big scale on-site and off-site premium catering

· Ability to plan and execute strategies to achieve company’s objectives.

· Have initiative, is hard working and able to lead the kitchens by him/herself

We regret that only shortlisted candidates will be notified. Thank you for applying.

Job Type: Full-time

Salary: From $4800.00 per month

Benefits:

· Dental care allowance

· Employee discount

· Flexible schedule

· Meal provided

· Subsidized gym membership

· Additional leave

· Parental leave

· Professional development

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities

• Prepare and steam dishes
• Follow specific recipes and plating standards
• Maintain proper timing and temperature for all steamed dishes to ensure flavor and texture
• Monitor inventory and freshness of ingredients
• Clean and maintain steamers and related equipment to meet food safety standards
• Any other ad-hoc duties as assigned by the Company

Requirements

• Proven experience in a similar kitchen role preferred
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Prepare and cut meats, seafood, vegetables, and other ingredients
• Maintain consistency in size and shape of ingredients to ensure even cooking and proper presentation
• Ensure all ingredients are properly stored, labeled, and rotated according to food safety standards
• Work closely with chefs to meet preparation demands during service hours
• Maintain cleanliness and hygiene in the preparation area, tools, and equipment
• Follow kitchen safety and sanitation procedures at all times
• Assist in receiving and inspecting ingredient deliveries as needed
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience required
• Excellent knife skills and familiarity with various cutting techniques
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Prepare and cook stir-fry dishes using a wok, ensuring consistency in taste and presentation
• Operate and maintain wok stations, including proper heat control and timing
• Follow all recipes and portion control guidelines accurately.
• Ensure all food items are stored, handled, and prepared in accordance with food safety standards
• Collaborate with other kitchen staff to ensure smooth kitchen operations during service
• Maintain cleanliness and organization of the wok station and surrounding areas
• Monitor inventory and communicate shortages or needs to the kitchen supervisor
• Assist with prep work and other duties as needed.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar role preferred
• Strong understanding of cooking methods, ingredients, and kitchen equipment
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Prepare and cook a wide range of Japanese dishes
• Maintain high standards of food quality, taste, presentation, and hygiene
• Monitor food inventory, order ingredients, and manage stock to reduce waste and control costs
• Coordination with service staff before food preparation on special request
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Proven experience as a Chef specializing in Japanese cuisine
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Assist in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Prepare and plate cold menu items such as salads, cold appetizers, sandwiches, and desserts
• Prepare and cook dishes as per standard recipes and instructions
• Assist with mise en place and daily food preparation
• Ensure that all food is prepared in a timely manner and meets quality standards
• Follow recipes and presentation specifications as set by the kitchen
• Keep all working areas clean and tidy, ensuring strict adherence to hygiene and food safety standards
• Receive and store kitchen stock and supplies, ensuring proper rotation (FIFO)
• Maintain cleanliness of kitchen equipment and workstations
• Support the kitchen team in daily operations and contribute to a positive team environment
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

QUAICH PTE. LTD.

TSH Corporation Limited specializes in offering and distributing the epitome of premium whiskies, cocktails, and spirits. Our portfolio includes eight unique concepts: Quaich Bar Collector, Quaich Bar Avant-garde, Quaich Bar Wanderlust, The Other Room, Signature Reserve, Capitol Cigar & Whisky Lounge, The Whisky Store, and Whisky Journey.

Job Description

TSH Corporation Limited specializes in offering and distributing the epitome of premium whiskies, cocktails, and spirits. Our portfolio includes eight unique concepts: Quaich Bar Collector, Quaich Bar Avant-garde, Quaich Bar Wanderlust, The Other Room, Signature Reserve, Capitol Cigar & Whisky Lounge, The Whisky Store, and Whisky Journey.

Job Description:

• Mixing of ingredients and preparation of cocktails.
• To support the rest of Operations team members at bar outlet.
• Assist with bar opening and closing procedures and perform various behind-the-bar tasks such as preparing foods & garnishes, set up bar stations and restocking all par levels for ingredients and home-made ingredients.
• Getting trained in each department of the outlet for at least 2 weeks each (Kitchen, Bar, Bar-back, Floor) in order to fully understand and master each department requirements and as a first step for personal and professional growth within the company. Tasks will range and not be limited at preparing foods, welcome drinks, specials, drinks, garnishes, set up bar stations and restocking all par levels for ingredients and home-made ingredients.
• Restock and replenish bar inventories and supplies to ensure the bar fully stocked.
• Maintenance of the bar hygiene and cleanliness standards.
• Assist with interacting with customers, take orders and serving food and drinks.
• Ensure that all standard recipes, SOPs and standards are followed in the preparation process.
• Ensure that all equipment is kept in good working order and used only for the purpose for which it was ended.
• Participate and manage assigned sections to provide an awesome beverage experience for customers.

Requirements:

• At least 1 year(s) of working experience in a cocktail bar (not just general bar) for this position.
• Candidates without relevant working experience are welcome to apply.
• Good knowledge in mixing, garnishing and serving of beverages will be advantages.
• Positive, motivated, passionate and seeks opportunities to be multi-skilled and trained.
• Enjoy working in fast-paced working environment.
• Guest driven, outgoing and friendly.
• Attention to detail is essential.
• Able to commit on weekends and Public Holidays.

Teng Hoe Pte. Ltd

Job Description

The Kitchen Assistant assists in food preparation. Ensures that utensils and work areas are clean and ready for the next shift. Ensures that all kitchen equipment and structures are kept and maintained in safe and good working order at all times. Assists in stock take and storage of stock. Cooks and packages batches of food.
Communicate and relate effectively at the workplace.

• Comply with workplace safety and health policies and procedures.
• Demonstrate basic knife skills.
• Engage in service innovation initiatives.
• Follow food and beverage safety and hygiene policies and procedures.
• Grill ready-to-use products.
• Maintain food and beverage production environment.
• Maintain quality control procedures.
• Maintain safe and secure working environment.
• Receive and store products.
• Understand halal food requirements.
• Prepare Ingredients.

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages all day-to-day operators of the pastry and bakery section of the kitchen

• Prepare a wide variety of goods following company SOP and in-house recipes

• Assist in developing, designing or creating new ideas and items

• Follows proper handling and right temperature of all food products

• Ensure compliance with all food safety standards in the baking process

• To conduct staff training when new products are launched

• Ensure effective communication and collaboration between the departments

• Provide suggestions to improve and elevate the effectiveness of processes and systems present within the pastry team

• Any Ad-hoc duties assigned

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Prepare and cook dishes from menus according to the restaurant’s standards
• Ensuring the food preparation areas are clean and hygienic
• Ensure food quality, consistency, and presentation meet company standards
• Maintain cleanliness and organization of the workstation and ensure compliance with food safety regulations
• Packing and organising of cooked and uncooked food
• Leading a team of cooks and trainee to execute day to day operations
• Ensure adherence to portion control and minimize food waste
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar role preferred
• Strong understanding of cooking methods, ingredients, and kitchen equipment
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Assist the Sous Chef and Head Chef in daily kitchen operations
• Supervise and coordinate kitchen staff, ensuring smooth workflow and teamwork
• Prepare and cook menu items according to recipes and quality standards
• Monitor food quality and presentation before service
• Participate in the monthly stock-take activities
• Ensure proper handling and storage of all food items in accordance with company standards
• Assist in managing stock rotation, food cost, and minimizing waste
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Ensure proper culinary standards and techniques are implemented for the preparation, production, and presentation of all food items
• Develop and maintain effective client and customer relationships to support mutually beneficial business partnerships
• Analyze performance metrics, operational data, ordering patterns, and inventory trends with a consistent focus on margin improvement
• Coach, support, and motivate employees by creating a shared understanding of performance expectations and operational goals
• Ensure accurate forecasting of food consumption for appropriate requisitions and purchasing, while overseeing proper equipment operation and maintenance
• Ensure full compliance with local legislation, industry standards, and the in-house Food Safety Management System
• Perform any ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Prepare and serve alcohol and non-alcohol beverages
• Interact with customers, take orders and provide recommendations when required
• Mix ingredients to prepare cocktails, mocktails and etc
• Plan and present bar menu to customers on new beverages and specials
• Check customers’ identification and confirm it meets legal drinking age
• Restock and replenish bar inventory and supplies
• Comply with all food and beverage regulations
• Liaise with Manager on wine list and creating new beverages
• Maintain cleanliness and organization of the bar area, including restocking supplies
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Prior experience in bartending is preferred
• Knowledge of wide range of cocktails, wines, beers, alcoholic beverages, drink recipes and mixology techniques
• Excellent customer service and communication skills
• Friendly, positive attitude and team-oriented mindset
• Service oriented and passionate working in F&B industry
• Able to work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand and walk for extended periods

Whatsapp 91834574 for more information             

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Supervise and support the daily restaurant operations, ensuring smooth and efficient service
• Motivate front-of-house staff to deliver outstanding customer service
• Ensure smooth day-to-day restaurant operations
• Ensure high standards of customer service are consistently met
• Handle customer complaints or concerns and resolve issues in a professional and timely manner
• Perform daily operation tasks, documenting procedures and creating guidelines
• Ensure proper maintenance and cleanliness of equipment and restaurant
• Conduct opening and closing procedures, including cash handling and shift reports
• Report daily operational or staffing issues to management
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience as a Supervisor or in a similar F&B leadership role
• Strong knowledge of restaurant operations and service standards
• Excellent customer service and communication skills
• Service oriented and passionate working in F&B industry
• Problem-solving and conflict-resolution abilities
• Able to work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand and walk for extended periods
• PC literate, well-organized, and self-motivated

Whatsapp 91834574 for more information

NUVE WAREHOUSE PTE. LTD.

Job Description

Job Description & Requirements

Profile

Job Title               : Sales Manager (Rooms & Event)

Department       : Sales & Marketing Department

Work Location : The Warehouse Hotel

The Warehouse Hotel sits along the Singapore River in a restored 1895 warehouse. Our curated, design - led rooms blend heritage with contemporary comfort, giving guest an experience grounded in culture and quiet luxury.

Job Summary

The Sales Manager – Rooms & Events is responsible for driving room revenue and curated event business for The Warehouse Hotel. This role focuses on attracting corporate, leisure, creative, and lifestyle-driven clientele while maximizing the use of guest rooms and intimate event spaces through targeted sales strategies and strong relationship management.

Key Responsibilities

Boutique Sales & Revenue Growth

• Drive room and event revenue aligned with The Warehouse Hotel’s boutique positioning
• Proactively source and convert corporate, leisure, creative industry, and lifestyle clients
• Develop tailored sales approaches rather than mass-market volume sales
• Achieve agreed room night and event revenue targets

Rooms & Small-Scale Event Sales

• Sell guest rooms for FIT, corporate accounts, long-stay, and small groups
• Promote boutique event spaces for meetings, private dining, brand launches, weddings, and social gatherings
• Manage end-to-end sales process from inquiry, proposal, site inspection, negotiation, and contract signing
• Work closely with Operations and F&B Teams to ensure personalized guest and client experiences

Client Relationship Management

• Build strong relationships with boutique travel agents,event planners, creatives, SMEs, and lifestyle brands
• Maintain and grow repeat business and key accounts
• Represent the hotel at networking events, showcases, and industry functions aligned with the brand
• Ensure high-touch, bespoke service for all clients

Brand & Market Representation

• Act as a brand ambassador for The Warehouse Hotel
• Ensure all sales communications reflect the hotel’s story, design ethos, and service philosophy
• Collaborate with Marketing on storytelling-driven promotions and partnerships

Market Intelligence & Reporting

• Monitor competitor boutique hotels and lifestyle venues
• Track sales performance, conversion rates, and market trends
• Maintain accurate sales records and prepare regular sales reports

Key Performance Indicators (KPIs)

• Rooms and event revenue contribution
• Number of confirmed room nights and event bookings
• Lead-to-conversion ratio
• Repeat and referral business
• Client satisfaction and brand alignment

Qualifications & Experience

• Diploma or Degree in Hospitality, Business, Marketing, or related field
• 3–5 years of hotel sales experience, preferably in boutique or lifestyle hotels
• Experience selling rooms and small-to-medium scale events
• Strong understanding of personalized, experiential hospitality
• Excellent negotiation, communication, and presentation skills

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to hrta@res.com.sg)

Infinix Hospitality Management Pte. Ltd.

Established in 2019, Infinix Hospitality Management Pte Ltd is a leading hospitality manpower solutions provider offering customised outsourcing solutions for hospitality and cleaning businesses. Our services span commercial and residential cleaning, as well as hospitality outsourcing for restaurants, hotels, and facilities management. We are customer-centric, time-critical, and aligned with our clients’ core values, enabling them to focus on their core business. We continuously invest in manpower and technology to drive efficiency, innovation, and service excellence, with a strong commitment to becoming an industry leader.

Job Description

Responsibilities:

1. To Oversee daily operation and activity for Dishwashing/cleaning department

2. Liase with director on planning and execution of tasks/projects

3. Liase with HR Department for manpowper planning and if required conduct interview.

4. Assist HR & Director to develop and improve KPI’s

5. Act as a communication conduct between management and staff.

6. Resolve conflicts and mediate disputes between employees.

7. Attend to complaints and ensure customers' satisfaction

8. Any other duties assigned by directors

Requirements:

1. Able to work in islandwide locations, and able to go to multiple locations daily.

2. Able to work OT including weekends and public holidays.

3. Atleast 2-3 years’s of relevant experience

4. Excellent interpersonal skills

VIOLET OON INC PTE LTD

Welcome to Violet Oon Singapore, a highly-acclaimed group of restaurants and creator of Asian gourmet delights that are rooted in Nyonya and Singapore cuisine.

Job Description

Job Description

Job Responsibilities:

• Responsible for ensuring a positive guest experience
• Ability to courteously and efficiently interact and serve guests to ensure their satisfaction while dining, in accordance with all Company standards, policies, and procedures.
• Fully understands the restaurant’s concept other specifics of the Company
• Engage with guests as they make food and beverage decisions
• Serve food courses and beverages to guests
• Pick-up used plates and cutleries and clean tables as needed to ensure a clean dining area
• Enter orders, deliver food and beverages, process payments
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation,cleanliness, and creating a positive, productive working environment
• Manage time effectively with minimum supervision.
• Assist the Managers and/or Supervisors in ensuring that the Steps of Service are met and executed by all restaurant staff members.
• Practicing excellent communication management

Requirements:

• Completion of at least high school "O" Level, Diploma in any field
• At Least 2 years in related field
• Good Interpersonal and Communication Skills
• Superior Food and Beverage Knowledge

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

Naumi Hotels SG Pte Ltd

Naumi Group (part of SGJ Ventures) operates as the corporate entity overseeing Naumi Hotels and managing the underlying property assets. The group has expanded its presence globally, maintaining a diverse collection of properties across Singapore, Australia and New Zealand.

Job Description

Join Naumi Hotels as a Group Director Finance – Shape Luxury Hospitality Worldwide!

Naumi Hotels, a vibrant global hospitality leader under The Naumi Group, is redefining luxury with boutique hotels that blend bold design, personalised guest experiences and prime locations. Our ethos celebrates creativity and individuality, creating an inspiring workplace where innovation thrives. We are seeking a dynamic Group Director Finance (based in Singapore corporate office) to join our global team and drive financial excellence across our portfolio.

Why Naumi?

• Be Part of a Global Vision: Contribute to a world class hospitality brand with properties in Australia, New Zealand, Singapore and United Arab Emirates.

• Creative and Collaborative Culture: Work in an environment that values bold ideas, teamwork and personal growth.

• Career Growth: Lead with impact, mentor talent and shape the future of luxury hospitality.

• Dynamic Work Environment: Thrive in a fast paced, innovative setting with opportunities to travel.

Summary

We are seeking a commercially astute Group Director Finance to partner closely with our Group CEO and Group COO in shaping the financial future of our growing hospitality portfolio across Australia, New Zealand, Singapore and Dubai.

This is a high-impact leadership role for a finance professional who thrives at the intersection of strategy, governance and operational performance—someone who sees numbers as a tool to drive value, not just report it.

About the Role

Strategic Financial Leadership

• Act as a trusted financial partner to the Group CEO, Group COO and regional leadership teams.
• Shape group-wide financial strategy through robust analysis, forecasting and scenario planning.
• Review monthly financial performance and forecasts, identifying opportunities, risks and growth levers.
• Monitor global economic trends and market intelligence to inform strategic decisions.

Financial Reporting & Budgeting

• Oversee accurate and timely monthly and annual financial statements in compliance with statutory requirements.
• Lead the annual business planning and budgeting process across all locations.
• Deliver clear, insightful variance analysis and performance reporting to executives and stakeholders.
• Coordinate fiscal reporting to statutory bodies and external partners.

Risk, Controls & Compliance

• Partner with the Group COO to strengthen internal controls and enterprise risk management.
• Lead financial audit planning and execution, ensuring timely corrective actions.
• Review contracts and legal agreements in collaboration with the Director of Corporate Finance.
• Oversee treasury, banking relationships and cash flow management.

Property & Operational Support

• Work closely with property managers to improve financial performance and profitability.
• Lead capex planning and execution for renovations, brand initiatives and revenue enhancement projects.
• Develop, mentor and oversee property finance teams.
• Drive process improvements, cost optimisation and revenue enhancement initiatives.

Asset Management & Capital Investment

• Safeguard and enhance the long-term value of hotel and real estate assets.
• Evaluate and approve capital investment proposals, including refurbishments and asset replacements.
• Ensure capex decisions align with governance frameworks and deliver strong returns.
• Oversee asset enhancement initiatives, ensuring quality delivery and value for money.

What you Bring ?

Essential

• Degree in Accountancy, Finance or equivalent.
• Minimum 10 years’ senior financial leadership experience, preferably within hospitality or real estate.
• Proven experience managing regional or multi-property portfolios.
• Strong commercial acumen, analytical capability and strategic mindset.

Desirable

• Experience across Australia, New Zealand and/or the Middle East.
• CA or CPA qualification.
• Hands-on experience with hospitality financial systems.

Capella Hotel Singapore

Capella Singapore offers an inspiring resort destination, just moments from Singapore’s financial and shopping districts. Residing on 30 acres of lush rainforest, the resort’s peaceful setting on a knoll is a rare masterpiece, boldly marrying Singapore’s rich colonial heritage with a symphony of contemporary architectural curves and designs.

Job Description

Position Overview

Based in The Living Room, the Capella Culturist offer our guests an exclusive concierge service that is accurate, courteous, efficient and tailored to the individual requirements of our guests.  The individual is responsible for assisting every guest with dining, transportation, entertainment and requests or any other needs. The Capella Culturist must ensure the Capella experience is delivered consistently to achieve guest satisfaction.

The Role

• Perform concierge services such as arranging transportation, airline reservations and changes, golf, tennis, luggage repair, art sales or any special guest request

• Accommodate and expedite all requests in congenial manner

• Collect guest preferences for all guests that have not already been collected by reservation and from the pre-calls from the Living Room

• Handle guest complaints by following the procedures and ensuring complete guest satisfaction

• Maintain all equipment at the Living Room to ensure they are in good working order

• Executing Resort Programmes

• Promote positive relations with all individuals who come in contact

• Maintain confidentiality of all guest information and pertinent hotel data

• Work cohesively with other departments and co-workers as part of a team

• Analyse and resolve problems while exercising good judgment

• Be an ambassador to the Hotel at all times, in and outside of one's workplace
  

Talent Profile

• Diploma in Hospitality Management

• Excellent communication skills

• Minimum of 2 - 3 years’ experience working in a luxury brand hotel

• Excellent judgment, attention to detail and ability to handle confidential information

JEN Singapore Tanglin

Shangri-La Group is a global leader in luxury hospitality with unique Asian heritage.

Job Description

We are looking for an Assistant Chief Engineer to join our team

As an Assistant Chief Engineer, we rely on you to

• Supervise and coordinate the daily work of the Departmental Maintenance and Preventive Maintenance teams to ensure smooth hotel operations.

• Develop, implement, and monitor preventive maintenance programs for guest rooms, public areas, back-of-house, and all critical engineering systems.

• Oversee the Building Management System (BMS), ensuring optimal energy performance and system efficiency.

• Lead and support the hotel’s sustainability initiatives, including achieving and maintaining BCA Green Mark certification.

• Monitor utility consumption (electricity, water, gas) and implement cost-effective energy and water conservation measures.

• Ensure proper waste management and environmental practices in alignment with corporate ESG goals.

• Conduct regular inspections to identify maintenance needs, potential hazards, and opportunities for sustainable improvements.

• Plan, manage, and coordinate projects, Addition & Alteration (A&A) works, and capital expenditure (CAPEX) programmes, ensuring alignment with operational needs, brand standards, and regulatory requirements.

• Support the Director of Engineering in CAPEX planning, budgeting, and execution, including preparation of cost estimates, technical justifications, and project timelines.

• Respond promptly to emergencies (e.g., power outages, fire alarms, equipment failures) and act as Incident Controller or key support in crisis management.

• Ensure readiness and reliability of all emergency systems, including backup generators, fire suppression systems/equipment, and emergency lighting.

• Manage departmental budgets, operational expenses, capital expenditures including energy efficiency projects, equipment upgrades, and procurement of sustainable solutions.

• Liaise with regulatory authorities to ensure compliance with workplace safety, environmental, and statutory requirements.

• Prepare reports on Audits, Energy savings, Sustainability performance, and Green Mark progress for management review.

• Train and mentor Duty Engineers, Technicians, and team members in energy-saving practices, sustainability awareness, and emergency response.

• Collaborate with hotel management and other departments to integrate sustainability into daily operations and guest experience.

• Deputize for the Director of Engineering during absences and represent the department in audits, inspections, and management meetings.

We are looking for someone who:

• Diploma/Degree in Mechanical, Electrical, or Building Services Engineering (or equivalent).

• Minimum 5–7 years’ experience in hotel engineering/facilities management, with at least 2 years in a leadership supervisory role.

• Strong technical knowledge of building systems, preventive maintenance planning, and energy management practices.

• Familiarity with BCA Green Mark framework and sustainability reporting requirements.

• Proven ability to demonstrate, lead and motivate both Maintenance and Preventive Maintenance teams.

• Strong crisis management, problem-solving, and decision-making skills under pressure.

• Excellent communication and interpersonal skills for collaboration with colleagues, vendors, and regulatory bodies.

• Knowledge of workplace safety, fire safety codes, and statutory compliance.

• Willingness to work shifts, weekends, and be on standby duty as required.

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

Job Description & Requirements

We pride ourselves on delivering an exceptional culinary experience, where quality, creativity, and excellence are at the heart of everything we do. We are seeking a dedicated and passionate Chef De Partie to join our talented team.

Job Responsibilities

• Assist Chef with creation and preparation of Italian cuisine.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA Standards.
• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe, consistency and timelines.
• Ensure all equipment are cleaned and kept properly.
• Track the inventory of the kitchen and food supplies.
• Work closely and cooperate with other staffs in order to achieve highest possible satisfaction of food items.
• Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 2 to 3 years relevant experience in cuisines & fine dining;
• With Italian Cuisine preparation experience will add advantage;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to learn and adapt
• Willing to work on weekends and public holidays

MAYA MOVING SERVICES 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.

Sang Nila Utang Mala Pte Ltd

Job Description

Location: Bukit Panjang, Paya Lebar, Kent Ridge (NUS), Jurong West (NTU), Sembawang, Orchard, Simei, Serangoon, Bugis, Lentor (NEW!), Lavender (NEW!)

Working Hours: 10 Hours/Day, 5.5-Day Work Week

Job Description:

• Minimum 2–3 years of proven experience in restaurant management

• Oversee daily operations to ensure smooth workflow

• Optimize team productivity through strategic manpower allocation

• Cultivate a positive, professional work environment that promotes teamwork, open communication, and high employee morale.

• Ensure adherence to health, safety, and cleanliness standards

• Manage inventory effectively, with a focus on budget control.

• Resolve issues promptly and professionally to maintain a consistently positive dining experience.

• Provide clear leadership by setting expectations and leading by example

Requirements:

• Basic proficiency in English and Chinese is preferred to liaise with our diverse team. Candidates comfortable in a Chinese-speaking environment are especially welcome.

• Passionate about delivering exceptional service and creating a welcoming, family-like atmosphere for guests.

• A positive, energetic team player who thrives in a collaborative environment.

• A flexible, proactive multitasker, always ready to assist wherever needed.

• A Food Hygiene Certificate is a plus. Don't have one? Don't worry—we will sponsor your training!

Benefits:

• Competitive Salary Package

• Complimentary Daily Staff Meals (up to 2 meals per day)

• Annual Performance-Based Salary Increment

• Performance Bonus: Awarded twice a year, ranging from 0 to 2 months' salary, based on merit.

• Monthly Bonus: Become eligible after probation for a bonus based on your outlet's SOP adherence and audit scores.

• Career advancement opportunities

Join Us!

• Send your resume and click apply or visit our restaurant to apply in person. You can also drop an email to apply@ahothideout.com or contact 8168 8762 (Jolyn)

EAGLE MANPOWER RECRUITMENT PTE. LTD.

Job Description

Roles & Responsibilities

As an Outlet Manager, you will take charge of managing the overall operations of the outlet, ensuring that it runs smoothly and efficiently. You will lead a team, handle customer inquiries, manage inventory, and ensure compliance with health and safety regulations.

Responsibilities:

• Supervise daily operations and ensure the outlet meets operational standards.

• Lead, train, and motivate a team of staff members to provide excellent customer service.

• Develop and implement strategies to achieve sales targets and increase revenue.

• Monitor stock levels and manage inventory to prevent shortages or excesses.

• Handle customer complaints and ensure customer satisfaction.

• Maintain health, safety, and cleanliness standards within the outlet.

• Coordinate with suppliers and vendors to ensure timely delivery of goods.

• Prepare and manage budgets, evaluating financial performance and implementing cost control measures.

• Ensure compliance with company policies and procedures.

iO Italian Osteria

iO Italian Osteria

Job Description

• Job Title: CDP / Sous Chef
• Type: Full-time position
• Cuisine: Italian
• Location: Duxton / Bedok

RESPONSIBILITES

• Assist to Outlet Chef with full operation of kitchen task
• Prepare and cook dishes according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 3-4 years of experience in a similar role
• 6 days work week
• Proficiency in Italian cuisine and ingredients preparation
• Ability to work in a fast-paced environment
• Handle own station without much supervision
• Strong attention to detail and organizational skills
• Candidate with lesser experience can start as Junior Position

BENEFITS

• 10-18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits
• Staff Meals, Uniforms, Staff Discounts, Footwear allowance
• Annual Loyalty Salary Increment, long service award

ITOCHU SINGAPORE PTE LTD

The activities of Japan's general trading companies have achieved unprecedented diversity. A leader among these trading companies, ITOCHU Corporation has seen its own evolution follow the same trend. ITOCHU is a globally integrated corporation with offices in over 80 countries and operations that cover a broad spectrum of industries. Annual revenues place ITOCHU among the world's largest corporations of any type.

Job Description

Job Summary

Support regional sales and marketing efforts for Sugar, Coffee, Dairy, and related products by conducting market research, implementing sales strategies, and managing trade preparations to drive business growth and operational efficiency.

Responsibilities

• Conduct detailed research on domestic and regional markets for Sugar, Coffee, Dairy, and other related products to identify trends and opportunities.
• Collaborate with Section Manager and senior staff to generate new sales opportunities and transactions by leveraging professional networks and marketing expertise.
• Coordinate with headquarters’ relevant sections to support marketing initiatives for Sugar, Coffee, Dairy, and related products across the region.
• Execute sales strategies for Sugar, Coffee, Dairy, and other products to effectively engage customers in the region and achieve sales targets.
• Prepare and process trade documentation including credit applications and customer/vendor registrations to ensure smooth transaction flows.
• Assist Department Manager and Section Manager in overseeing affiliate companies within the region to maintain operational alignment and performance.
• Support Group COO and Department/Section Managers in compiling budgets and managing financial settlements for the section and department.
• Communicate clearly and professionally in both written and verbal formats to management, senior staff, and colleagues, ensuring effective information exchange.
• Utilize business-level Japanese language skills to liaise with Japanese-speaking counterparts in the region and at Japan headquarters, facilitating cross-cultural collaboration.
• Apply in-depth product knowledge of Sugar, Coffee, and Dairy to support trading and delivery operations effectively.
• Coach and motivate Food Department and administrative teams to enhance performance and contribution within a multicultural work environment.

Required competencies and certifications

• Business-level proficiency in Japanese language to engage with Japanese-speaking stakeholders.
• Proven work experience in trading and delivery of Sugar, Coffee, and Dairy products.

Preferred competencies and qualifications

• Demonstrated ability to work effectively in a multicultural environment with openness and sensitivity.
• Strong interpersonal skills to coach and motivate teams for improved performance.

Kyo Kohee Pte. Ltd.

Job Description

About Us

At KYO KOHEE, we craft more than just drinks—we serve thoughtfully prepared Japanese-inspired set meals that bring warmth and comfort to the everyday dining experience. Our offerings include dishes like Hambagu Steak, Grilled Salmon, Fried Seafood Udon, and Ochazuke—each made with care, balance, and detail.

We are looking for a skilled and experienced Chef with a strong understanding of Japanese cuisine, set meal presentation, and kitchen leadership. If you take pride in quality, consistency, and nurturing a collaborative team, we want you to be part of our culinary journey.

Key Responsibilities

Culinary Execution & Standards

• Lead the preparation and execution of all food items on the set meal menu (hambagu, grilled fish, udon, ochazuke, curry, etc.), ensuring taste, portion, and plating consistency across every dish

• Uphold and refine standard recipes and plating guides to maintain brand identity and operational efficiency

• Oversee mise en place for lunch operations, including soup stocks, tamago, chawanmushi, namuru, seaweed salad, and side dishes

• Monitor quality control at every stage—from ingredient prep to final plate-up

Kitchen Operations & Compliance

• Oversee the smooth flow of daily kitchen operations, service timing, and prep list execution

• Enforce strict compliance with SFA food safety and hygiene regulations, including internal HACCP standards

• Maintain daily cleaning checklists, temperature logs, and hygiene practices

• Plan and execute regular deep cleaning, equipment maintenance, and kitchen audits

Inventory & Cost Control

• Manage ingredient ordering, inventory tracking, and supplier coordination to ensure cost-efficiency and freshness

• Assist in costing of new dishes, portion control, and yield management

• Perform stock takes and ensure accurate reporting of usage, spoilage, and wastage

Team Leadership & Development

• Supervise and guide junior kitchen team members and part-timers; assign stations and shift duties based on kitchen needs

• Conduct on-the-job training, especially for key components like donburi toppings, tamago, and udon assembly

• Maintain a positive, respectful kitchen culture that supports communication between back and front of house

• Address performance or discipline issues professionally, in alignment with company policies

Menu & Process Development

• Collaborate with the Head Chef or Management on new dish development, R&D, and seasonal menu refreshes

• Provide input on improving kitchen workflows, prep efficiencies, and sustainability of kitchen processes

• Support documentation of SOPs and menu onboarding materials

Requirements

• Minimum 2-3 years’ experience in a similar chef role (preferably in Japanese or Asian fusion concepts)

• Culinary diploma/certificate or equivalent practical experience

• Skilled in the preparation of Japanese set meals (teishoku) and components such as miso soup, tamago, namuru, grilled items, etc.

• Proficient in portion control, consistency, and plating for dine-in and takeaway

• Understanding of kitchen costings, inventory tracking, and supplier coordination

• Able to lead junior staff and support team development

• Strong attention to detail and time management

• Comfortable working 6 days a week including weekends/PH

• Positive and respectful team player with a hands-on, solutions-focused attitude

• Able to converse effectively in English.

What We Offer

• 14 days Annual Leave

• Flexi Benefits $200/year (gym, dental, wellness, etc.)

• Medical Coverage

• Performance Bonus

• Career Progression Path & Pay Increments

• Overseas Training Opportunities (Japan, Australia, Indonesia)

• Supportive and respectful workplace culture

To Apply

Please send in your detailed resume with recent photo, including:

• Work experience (with references)

• Expected salary

• Earliest availability

• Relevant certifications

Email: hello@kyokohee.com
Join us in redefining modern Japanese comfort food at KYO KOHEE.

DHIYA INTERNATIONAL PTE. LTD.

Job Description

The captain also takes initial beverage and food orders, delivering cocktails, beer and other beverages to the guests at the table. In the absence of a sommelier or wine steward, your job is to recommend particular pairings for specific food items and then decant bottles and serve the wine. This requires a complete knowledge of all of the items on the menu and any special items in order to help guests make their choices for the meal..

JOB REQUIRMENTS

Always greet and welcome guests promptly in a warm and friendly manner.

Always thank and give fond farewell to guests conveying anticipation for their next visit.

Assist guest with table reservation.

Assist guest while seating.

Ensure guest are serviced within specified time.

Has a good knowledge of menu and presentation standards.

Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.

Restaurant Captain Duties and Responsibilities:

• Always greet and welcome guests promptly in a warm and friendly manner.

• Always thank and give fond farewell to guests conveying anticipation for their next visit.

• Assist guests with table reservations.

• Assist guests while seating.

• Ensure guests are serviced within the specified time.

• Has a good knowledge of menu and presentation standards.

• Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.

• Able to answer any questions regarding the menu and assist with menu selections.

• Able to anticipate any unexpected guest need and react promptly and tactfully.

• Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm.

• Serve food courses and beverages to guests.

• Set tables according to the type of event and service standards.

• Record transactions/orders in Point of Sales systems at the time of order.

• Communicate with the kitchen regarding any menu questions, the length of wait, and product availability.

• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.

• Check with guests to ensure satisfaction with each food course and beverage.

• Responsible for clearing, collecting, and returning food and beverage items to the proper area.

• Maintain cleanliness of work areas, china, glass, etc. throughout the shift.

• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.

Bomul Holdings Pte. Ltd.

Job Description

Company Overview / Employee Value Proposition

BOMUL Samgyetang is a Korean wellness dining restaurant dedicated to the art of nourishment. Each bowl begins with premium organic spring chicken, raised for 50–60 days in cage-free environments that allow natural movement and healthy growth. These chickens develop tender yet pleasantly chewy meat, perfect for creating authentic ginseng chicken soup, a timeless dish cherished across generations. Every soup is simmered in a hanging broth brewed from 18 carefully selected herbs, balancing rich flavour with the healing essence of traditional Korean wellness cuisine. BOMUL, meaning “treasure” in Korean, reflects our belief that true wellness is a treasure to be nurtured, shared, and enjoyed in every nourishing bowl.

Job Summary

The Assistant Manager supports the Restaurant Manager in overseeing daily operations, ensuring service excellence, staff performance, and compliance with company standards. This role helps manage both front-of-house and back-of-house coordination to ensure smooth business operations.

Responsibilities

• Lead daily restaurant operations in collaboration with the Restaurant Manager to drive service excellence and operational efficiency
• Supervise service staff by monitoring performance and enforcing high standards of customer service to enhance guest satisfaction
• Develop and support staff scheduling and deployment plans to optimize workforce productivity and coverage
• Manage customer feedback by resolving service issues promptly and professionally to maintain positive guest experiences
• Enforce compliance with company SOPs, hygiene protocols, and safety standards to uphold operational integrity
• Assist with inventory control and ordering processes to maintain stock levels and support cost management objectives
• Monitor cash handling procedures, POS operations, and daily sales reports to ensure financial accuracy and accountability
• Train, coach, and motivate staff to sustain consistent service quality and foster a collaborative team environment
• Coordinate closely with kitchen and service teams to ensure seamless front-of-house and back-of-house operations
• Assume full operational responsibility in the absence of the Restaurant Manager to maintain business continuity

Bomul Holdings Pte. Ltd.

Job Description

Company Overview / Employee Value Proposition

BOMUL Samgyetang is a Korean wellness dining restaurant dedicated to the art of nourishment. Each bowl begins with premium organic spring chicken, raised for 50–60 days in cage-free environments that allow natural movement and healthy growth. These chickens develop tender yet pleasantly chewy meat, perfect for creating authentic ginseng chicken soup, a timeless dish cherished across generations. Every soup is simmered in a hanging broth brewed from 18 carefully selected herbs, balancing rich flavour with the healing essence of traditional Korean wellness cuisine. BOMUL, meaning “treasure” in Korean, reflects our belief that true wellness is a treasure to be nurtured, shared, and enjoyed in every nourishing bowl.

Job Summary

The Assistant Head Chef supports the Head Chef in managing kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained at all times. This role involves supervising kitchen staff, assisting with menu execution, and ensuring smooth daily kitchen operations.

Responsibilities

• Lead kitchen staff during food preparation and service to ensure timely and high-quality meal delivery
• Monitor and maintain food quality, taste, and presentation to meet company standards consistently
• Assist in training kitchen staff by delivering practical guidance and monitoring performance to enhance team capabilities
• Schedule kitchen staff shifts effectively to ensure optimal coverage and operational efficiency
• Enforce compliance with food safety, hygiene, and workplace safety standards to maintain a safe kitchen environment
• Monitor stock levels and assist with inventory control to minimise food wastage and optimise resource use
• Ensure proper food storage and handling procedures are followed to preserve ingredient freshness and safety
• Manage kitchen operations independently in the absence of the Head Chef to maintain seamless workflow
• Support menu planning by standardising recipes and controlling food costs to align with business objectives
• Maintain cleanliness and organisation of the kitchen to uphold operational standards and facilitate smooth processes

Bomul Holdings Pte. Ltd.

Job Description

Job Summary
The Restaurant Captain is responsible for supervising front-of-house operations, ensuring excellent customer service, and supporting the Restaurant Manager in daily operations. This role acts as a bridge between service staff, kitchen, and management to ensure smooth and efficient service.

Key Responsibilities

• Supervise and coordinate front-of-house service staff during daily operations

• Ensure high standards of customer service and handle guest feedback or complaints professionally

• Lead by example in service quality, grooming, and workplace discipline

• Assign stations, manage staff deployment, and ensure adequate manpower coverage

• Train and coach service staff on service standards, menu knowledge, and SOPs

• Monitor table service flow, order accuracy, and food presentation

• Coordinate closely with the kitchen team to ensure timely food service

• Ensure compliance with hygiene, safety, and company SOPs

• Assist with opening and closing duties, including cash handling when required

• Support Restaurant Manager in administrative and operational tasks

VIOLET OON INC PTE LTD

Welcome to Violet Oon Singapore, a highly-acclaimed group of restaurants and creator of Asian gourmet delights that are rooted in Nyonya and Singapore cuisine.

Job Description

1. Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries based on Violet Oon Singapore’s standards.

2. Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting

3. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget

4. Check quality of material and condition of equipment and devices used for cooking

5. Guide and motivate pastry assistants and bakers to work more efficiently

6. Maintain a lean and orderly cooking station and adhere to health and safety standards

7. Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers

8. Report to Pastry Chef on all operation matters

9. To constantly be physically involved in all phases of the daily operation requirements

10. Demonstrate new cooking techniques and use of new equipment to staff

11. Update menu recipe cards and menu planning for promotion

12. Ensure that adequate stock in always maintained in the relevant station.

13. Adheres to rules and regulations set by the Management

Employee Benefits:

• Staff meals provided during shift

• Medical reimbursement (up to $200 per year for confirmed staff)

• Birthday treats and gifts (up to $200)

• Performance bonuses and quarterly incentives

• Uniform reimbursement for confirmed staff

• Night transport provided for late shifts

• Opportunities for promotion and internal transfer

• Further education support and employee assistance programmes

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

Job Responsibilities

• Provide friendly, excellent service to all Guests by escorting them to their respective seats.
• Assist staff to perform preparation, table set up and ensure the proper handling of all operating equipment.
• Assume at all times a pleasing and helpful attitude towards each Guest.
• Handle politely and channel all telephone messages received and handle reservations.
• Direct Guests to their table and remember to scatter the Guests evenly at various stations of the restaurant.
• Handle and solve any concerns and questions from customers.
• Perform cashiering duties as and when required.
• Push and manage the dim sum trolley as and when required.
• Supervise servers to ensure excellent customer service is provided every time.
• Support Assistant Manager and Department in achieving all goals and Key Performance Objectives.

Job Requirements

Education & Certification

• Diploma/Degree in hospitality or related field preferred

Experience

• Minimum 1 year at supervisory level

Other Prerequisite

• Food Safety, leadership training program.
• Able to communicate effectively with both English and Mandarin-speaking guests
• Willing to work various shifts, including mornings and afternoons, as well as on public holidays

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

CHUANTANGJI PTE. LTD.

Job Description

Key Responsibilities

• Supervise day‑to‑day operations, including opening/closing, shifts, and service flow
• Hire, train, and manage employees; schedule staff and evaluate performance
• Monitor quality of food, service, and overall guest experience; resolve customer complaints smoothly
• Manage inventory and order food and supplies; control costs and minimize waste
• Ensure compliance with hygiene, safety, and health regulations
• Produce basic financial or sales reports and track restaurant performance
• Foster a positive and professional team culture; work closely with kitchen and service staff
• You don't need to know how to make the dishes, just have a general understanding.

Qualifications:

• years of experience in a supervisory role
• Strong leadership, organizational, and communication skills.
• Ability to motivate and lead a team
• Excellent problem-solving skills and ability to handle conflicts in a constructive manner.
• Ability to work in a fast-paced environment and manage multiple tasks effectively

Private Advertiser

Job Description

About the role

Reporting directly to the Restaurant Manager, this full-time Assistant Restaurant Manager role is responsible for assisting in the day-to-day operations. You will play a key part in ensuring the smooth running of the restaurant and enhancing the dining experience for our customers.

What you'll be doing

1. Oversee and coordinate the daily operations of the restaurant, including supervising and scheduling staff, managing inventory, and ensuring high standards of cleanliness and customer service

2. Assist in the development and implementation of marketing strategies to drive customer traffic and increase sales

3. Monitor and analyse sales data, customer feedback, and operational metrics to identify areas for improvement

4. Liaise with the Restaurant Manager to address any issues or concerns and implement solutions

5. Provide training and support to the restaurant team to develop their skills and knowledge

6. Ensure the restaurant complies with all relevant health, safety, and food hygiene regulations

What we're looking for

1. Minimum 2 years' experience in a similar assistant restaurant manager or supervisory role within the hospitality industry

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

3. Excellent customer service orientation and the ability to create a positive dining experience

4. Proficient in inventory management, cost control, and financial reporting

5. Thorough understanding of food safety and health regulations

6. Strong problem-solving and decision-making skills

7. Flexibility to work evenings, weekends, and public holidays as required

What we offer

We offer a competitive salary, opportunities for career advancement, and a range of benefits, including health insurance, annual leave, and discounted meals. We also encourage a healthy work-life balance and provide flexible working arrangements where possible.

About us

We are a leading Chinese restaurant chain, serving up delicious and authentic Cantonese-style hotpot dishes.

To apply, please click Apply now.

RECRUIT FAST PTE. LTD.

Job Description

Working Hours: 5 days' work week (rotate between morning and afternoon shift)
Location: Central
Benefits:
- AWS
- Variable Bonus
- Staff Meals etc

Job Responsibilities:

• Assist Outlet Manager in daily FOH and HOH operations

• Coordinate reservations, manpower, and service readiness

• Ensure service standards, hygiene, safety, and cleanliness compliance

• Deliver personalized guest experiences and handle service recovery

• Manage stock, equipment, and operational supplies

Requirements:

• 1 year of F&B supervisory or management experience

• Diploma/Degree in Hospitality preferred

• Strong communication, leadership, and problem-solving skills

• Service-oriented, detail-focused, and able to work under pressure

• Proficient in Microsoft Word and Excel
  
  

We regret that only shortlisted candidates will be notified.

By sending us your personal data and/or resume, you are deemed to consent to Recruit Fast Pte Ltd or its agents to collect, use and disclose your personal data and/or resume for the purpose of processing and administrating this job application.

Avaline Teng

Recruit Fast Pte. Ltd. (EA License: 23C1828)

EA Personnel: R2197087

RN Care Pte. Ltd.

RN Care the leading staffing, recruitment solutions and HR Consultancy firm.

Job Description

• Assist in daily restaurant operations including customer service, cashiering, and floor management

• Support the Restaurant Manager in supervising service crew and ensuring smooth service flow

• Participate in staff scheduling, inventory control, and stock ordering

• Handle customer enquiries, feedback, and resolve service issues professionally

• Ensure food safety, hygiene standards, and compliance with company SOPs

• Learn and rotate across multiple departments: service, kitchen basics, operations, and admin tasks

• Assist in opening/closing procedures and oversee shift operations

• Monitor staff performance and support training of new team members

• Prepare simple reports and update management on outlet performance

Requirements

• Min Degree in any field

• No experience required

• Willing to be based in Singapore
  

To submit your application, please apply online apply@rn-care.com or call +(65) 6220 0847 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd

EA License No: 17C8900

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Manage daily restaurant operations to ensure smooth running of operations
• Coordinate and supervise all aspects of service, ensuring all customers have a positive experience
• Monitor food and beverage quality, ensuring they meet our high standards
• Maintain inventory, order supplies, and manage budgetary and financial operations
• Resolve customer complaints and feedback with professionalism and efficiency
• Lead, train, coach and motivate a team of the staff
• Handle customer complaints, inquiries, and feedback professionally
• Ensure high standards of customer service are consistently met
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar role within a high-volume or upscale restaurant environment
• Strong knowledge & leadership of restaurant operations, service standards, organizational, and problem-solving skills
• Excellent customer service and communication skills
• Problem-solving and conflict-resolution abilities
• Able to work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand and walk for extended periods
• PC literate, well-organized, and self-motivated

Whatsapp 91834574 for more information

Hanbaobao Pte. Ltd. (Licensee of McDonald’s)

McDonald's opened its first restaurant in Singapore in 1979 and now serves over 70 million customers annually across 151+ restaurants islandwide. For over 40 years, our brand has been an integral part of the local community, bringing people together to enjoy feel-good moments over their favorite food.

Job Description

You Make It Great! Great Start Great Future.

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As a Restaurant Management Trainee, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results
• Strong management skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays (5-day work week)

Hanbaobao Pte. Ltd. (Licensee of McDonald’s)

McDonald's opened its first restaurant in Singapore in 1979 and now serves over 70 million customers annually across 151+ restaurants islandwide. For over 40 years, our brand has been an integral part of the local community, bringing people together to enjoy feel-good moments over their favorite food.

Job Description

You Make It Great! Great Start Great Future.

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As a Assistant Restaurant Manager, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results
• Strong management skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays (5-day work week)

NAWAB'S INTERNATIONAL KITCHEN (SG) PTE. LTD.

Job Description

Job Description & Requirements

We are looking for a skilled and passionate Biryani Chef to join our team at NAWABS, a quick-service restaurant specializing in authentic Hyderabadi Biryani. In this role, you will be responsible for preparing and delivering high-quality biryani dishes with an emphasis on maintaining the traditional flavors and techniques of Hyderabadi cuisine. You will work in a fast-paced environment, ensuring consistency, taste, and timely service for our customers.This is an excellent opportunity for someone with a love for culinary traditions & a desire to bring flavorful, authentic meals to a broad audience.

Duties and Responsibility

• Prepare Hyderabadi Biryani Expertly cook and present a variety of biryani dishes, with a focus on maintaining the authentic flavors and aromas of Hyderabadi cuisine.
• Collaborate with management to create new variations of biryani and related dishes while maintaining the core offering of traditional Hyderabadi Biryani.
• Ensure that all dishes are prepared according to standardized recipes and quality guidelines, maintaining consistency in taste, portion sizes, and presentation.
• Oversee the sourcing, storage, and use of fresh ingredients, especially key components like rice, meat, and spices, to ensure optimal quality and freshness.
• Work efficiently in a quick-service environment, managing time effectively to meet high-demand service periods and ensuring that orders are prepared and delivered in a timely manner.
• Maintain the highest standards of kitchen cleanliness and food safety, adhering to all health and safety regulations.
• Work closely with kitchen staff and other team members, ensuring smooth kitchen operations, clear communication, and a positive working environment.
• Address customer preferences and feedback regarding biryani taste and quality, making adjustments when necessary to meet customer expectations
• Monitor kitchen inventory levels, ensure timely reordering of essential ingredients, and minimize waste through proper stock management.

Train junior chefs and kitchen staff in preparing and maintaining the quality of biryani and other menu items, ensuring consistency across all shifts.

IMPORTANT NOTE....ABLE TO WORK SPLIT SHIFT {3 DIFFERENT SHIFT}