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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.

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

• Holding F&B company

• Working Location: Central

• Working Days & Hours: 6 days work week

• Salary Range: Basic Up to $4500

Job Requirements:

• Set up restaurant kitchen opening from the scratch

• Provide costing inputs of new menu items and function package

• Order food and other supplies, check quantity and quality of goods received

• Monitor and maintain optimum food inventory to reduce wastage

• Maintain high quality of food preparation and presentation

• Inspect kitchen equipment, work areas and supplies to ensure conformance to established health and safety standard

• Assist in recruitment and training of kitchen staff

Job Requirements:

• At least 2 years of relevant experiences

• Team player

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities

• Current and Expected salary

• Reason for leaving

• Date of availability

• Education background

TOFU G PTE. LTD.

Job Description

1. JOB DESCRIPTION

Job Title

Sous Chef

Occupation

Sous Chef

Job Description 

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Helps control and direct the food preparation process efficiently and professionally

3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade

4. Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind

5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario

6. Helps create meals using new or current culinary inventions or as the business prescribes

7. Approves and polishes dishes before they are delivered and served to customers

8. Produces quality menu that could change seasonally as the business requires

9. Places equipment, tools or ingredient orders in response to possible detected shortfalls

10. When required and directed, makes arrangements for repairs of cooking equipment

11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

12. Manages kitchen stocks and ensures minimal wastage

13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary

15. Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

16. Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

17. When required, regulates the workload of junior kitchen staff

18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

19. Helps maintain punctuality and attendance records

20. Follows and strictly implements all food and sanitary rules as well as safety guidelines

21. Encourages coworkers to cooperate and respect one another, motivates team work

22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

28. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

• Three (3) to five (5) years of experience as a Jr sous chef

• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

• Working knowledge of kitchen organizing

• Strong interpersonal and leadership skills

• Quick in picking up concepts and possesses good logical and analytical problem-solving skills

• Able to grasp business requirements and processes

• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

• Service oriented, meticulous, attention to detail

• Good communication skills

• Team player

2. SKILLS

RecipesIngredientsWell OrganisedFood SafetyCookingFood QualityInventorySanitationRaw MaterialsRestaurant ManagementGood Communication SkillsHACCPExcessStaff ManagementHazard Analysis

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Professional

Minimum Years of Experience

3

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary skills

Monthly Salary Range (SGD)

$3,300 - 4,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

TOFU G PTE. LTD.

Job Description

1. JOB DESCRIPTION

Job Title

Head Chef

Occupation

Head Chef

Job Description 

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Controls and directs the food preparation process efficiently and professionally

3. Creates meals using new or current culinary inventions or as the business prescribes

4. Approves and polishes dishes before they are delivered and served to customers

5. Produces quality menu that could change seasonally as the business requires

6. Places equipment, tools or ingredient orders in response to possible detected shortfalls

7. When required, makes arrangements for repairs of cooking equipment

8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

9. Manages kitchen stocks and ensures minimal wastage

10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses

12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

14. Calculate the workload and remuneration of kitchen staff

15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

16. Maintains payroll, punctuality and attendance records

17. Follows and strictly implements all food and sanitary rules as well as safety guidelines

18. Encourages coworkers to cooperate and respect one another, motivates team work

19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

24. If and when necessary, keeps recipe files in excellent condition and up-to-date

25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

2. Five (5) to Seven (7) years of experience as a chef

3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

5. Proven ability of kitchen management

6. Strong interpersonal and leadership skills

7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills

8. Able to grasp business requirements and processes

9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

10. Service oriented, meticulous, attention to detail

11. Good communication skills

12. Team player

2. SKILLS

RecipesIngredientsWell OrganisedFood SafetyCookingSanitationPayrollRaw MaterialsRestaurant ManagementHACCPNutritionExcessTenaciousStaff ManagementHazard Analysis

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Professional

Minimum Years of Experience

5

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary skills 

Monthly Salary Range (SGD)

$4,000 - $6,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

INITIA PTE. LTD..-

INITIA Group is a leading concept company in Singapore and Malaysia, known for creating innovative beauty, lifestyle, F&B, retail, art, and photo studio brands. Since its founding, INITIA has developed trend-forward salons and lifestyle spaces that blend relaxation, beauty, and inspiration. Our flagship, Walking On Sunshine, offers expert Korean hairstyling and wellness services. In 2021, INITIA expanded into brand creation, consulting, and strategic operations. As a fast-growing company with ongoing expansions, we’re seeking passionate talents to join our dynamic team.

Job Description

Role and Responsibilities

1) Business Development & Expansion

• Identify opportunities for new outlets, concepts, pop-ups, or revenue streams.
• Support feasibility studies, site evaluations, and business proposals.
• Coordinate and support new outlet openings (pre-opening setup, SOPs, training, soft opening).
• Work with landlords, mall management, and external partners on commercial matters.

2) Operations Management

• Oversee daily operations of assigned outlets to ensure smooth service, quality, and compliance.
• Monitor sales performance, manpower deployment, food cost, and operating expenses.
• Ensure SOPs, hygiene, food safety, and licensing requirements are consistently met.
• Work closely with Outlet Managers, Chefs, and Supervisors to resolve operational issues.
• Conduct regular outlet visits, audits, and performance reviews.
• Implement process improvements to enhance efficiency and customer experience.

3) Financial & Cost Control

• Review outlet P&L, identify cost leakage, and implement corrective actions.
• Control food cost, wastage, inventory, and supplier usage.
• Support budgeting, forecasting, and monthly performance reporting.

4) Sales, Marketing & Growth Initiatives

• Collaborate with Marketing on promotions, campaigns, and outlet launches.
• Drive initiatives to improve sales mix, average check size, and repeat customers.
• Support menu engineering, pricing strategies, and seasonal offerings.

5) Reporting & Management Support

• Prepare operational and business performance reports for management.
• Track KPIs and recommend improvement actions.
• Support management on ad-hoc projects and expansion planning.

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

5 Days Work Week | AWS & Performance Bonus | Family Care Leave | Medical & Dental Benefits

Why Join Us?

• Encouraging Work-Life Balance.

• Good Career Development Opportunities.

• Work with a Small and Vibrant Team.

• Opportunity to Wear Many Hats and Gain Different Sets of Skills.

ABOUT OUE RESTAURANTS (www.ouerestaurants.com)

The food and lifestyle division of OUE Limited, OUE Restaurants is on a mission to create genuine and exceptional dining experiences that cater to a diverse range of diners in Singapore and overseas. Its growing portfolio features a distinct host of restaurants and bars - from fine and bespoke, to fast and casual.

Key Responsibilities

• Assist in the first point of contact between guests and the restaurant through inquiries via phone, email, or online bookings.

• Attend to inquiries and provide relevant information to secure future business or filter incoming inquiries to the relevant department for follow-up

• Manage and operate POS systems, including all card and cash transactions

• Assist in taking guest orders, recommending menu specialties, and upselling promotions

• Check and ensure bills’ accuracy before printing it for guests.

• Balance cash floats at the start and end of each shift, maintaining financial integrity.

• Set up tables and service areas according to SOP

• Assist in clearing tables and dishes from the dining area and side stations

• Support the team and attend to guest inquiries/feedback politely and professionally

• Assist in beverage preparation and support daily kitchen operations.

• Follow and ensure appropriate personal hygiene and sanitation procedures are met

• Assist in self-collection take-away services for guests, wrapping and packing food products to ensure they are in good condition before being handed to guests

• Handle delivery platform apps and process orders promptly and effectively

• Any other duties as assigned by Management

Requirements and Qualifications

• At least 2 years of work experience as a Captain or Supervisor in Asian culinary.

• Excellent communication skills; verbally and in writing.

• Strong problem-solving skills with the ability to handle customer complaints effectively and with empathy.

• A team player to work collaboratively in a team environment

• Positive “can-do” attitude, motivated, passionate

• Ability to work in a fast-paced environment

• Proficiency in POS systems and online booking systems (I.e., Chope)

• Willingness to work shift hours, weekends, and public holidays.

Exquisitz Asia Pte. Ltd.

Exquisitz Asia is a leading executive search firm partnering clients for sustainable business success in Singapore and across Asia. We have a professional team of consultants each with more than 20 years of solid experience and have enviable track record placing many key placements in organisations.

Job Description

·         Leading Public Listed Property Developer in Asia Pacific & North Asia.

·         Executive committee leader – drive technical projects, facilities and maintenance operations of the hotel properties.

·         Competitive Salary and Benefits.

The Company

Our client is a well-established hospitality and property group operating premium hotel and heritage assets. They are looking for a Director of Facilities to manage and supervise the facilities of their highly rated luxurious hotels in Singapore.

The Role

Reporting to the General Manager, the Director of Facilities is a senior leadership position and a member of the Hotel Executive Committee. The role is responsible for the overall strategic direction, governance, and management of engineering, facilities, maintenance, and capital projects across the hotel and its precinct.

Key Accountabilities

Engineering & Facilities Leadership

·       Lead and direct all engineering, facilities management, maintenance, and repair functions across the hotel and precinct.

·       Establish, implement, and continuously improve engineering standards, policies, and procedures aligned with corporate objectives.

·       Ensure all building systems, equipment, and infrastructure operate at optimal performance levels.

Project & Capital Management

·       Plan, evaluate, and direct all capital expenditure projects, including renovations, refurbishments, extensions, and system upgrades.

·       Oversee feasibility studies, project design, implementation, construction, commissioning, and handover.

·       Liaise closely with architects, consultants, contractors, and technical specialists throughout project lifecycles.

Maintenance & Operations

·       Direct hotel-wide preventive and corrective maintenance programmes to ensure asset longevity and cost efficiency.

·       Ensure consistent standards for upkeep of all facilities, plant, and equipment.

·       Conduct regular inspections and technical audits, recommending improvements where necessary.

Financial & Budgetary Control

·       Develop and manage annual operating and capital budgets for engineering and facilities.

·       Monitor expenditures, scrutinise capital purchases, and ensure adherence to approved budgets.

·       Analyse cash flow projections, cost trends, and budget variances, providing recommendations to senior management.

Regulatory, Safety & Compliance

·       Ensure full compliance with all applicable local legislation, building codes, fire safety, workplace safety and health regulations, and ethical standards.

·       Review and implement safety, insurance, and risk management policies to ensure conformity and mitigation of operational risks.

·       Stay abreast of regulatory changes and ensure timely implementation within the hotel.

Stakeholder & Executive Engagement

·       Provide expert technical advice and strategic input to the General Manager and Executive Committee.

·       Prepare engineering-related reports, surveys, and statutory submissions to relevant authorities.

·       Maintain strong working relationships with internal stakeholders and external partners.

People Management & Capability Development

·       Lead, manage, and develop the Engineering Department, ensuring adequate manpower, skills continuity, and succession planning.

·       Appraise performance, identify development needs, and recommend training, redeployment, or recruitment as required.

·       Foster a culture of accountability, safety, innovation, and operational excellence.

Sustainability & Continuous Improvement

·       Identify, evaluate, and implement sustainability initiatives, including utility optimisation and waste minimisation.

·       Monitor and analyse utility and waste data to support environmental performance and reporting.

·       Proactively analyse engineering trends, emerging technologies, and best practices to enhance long-term asset viability.

Key Requirements

Education & Experience

·       Degree in Engineering or Diploma in Mechanical Engineering or equivalent.

·       Minimum 12 years of experience in a senior managerial role within property, facilities, or engineering management, preferably within hospitality or large-scale property environments.

·       Proven experience managing capital projects, regulatory compliance, and multidisciplinary engineering teams.

Skills & Competencies

·       Strong strategic and commercial mindset with macro-level thinking.

·       Excellent analytical, problem-solving, and decision-making capabilities.

·       Demonstrated leadership, people management, and coaching skills.

·       High emotional intelligence with strong stakeholder management abilities.

·       Effective communication skills across technical and non-technical audiences.

·       Innovative, resourceful, and proactive in driving operational improvements.

·       Non-compromising commitment to fire, life, and building safety standards.

·        

Interested candidates, please contact the following for a confidential discussion.

HRNET VENTURES PTE. LTD.

Job Description

💼 Exciting Opportunity! Casino Dealer | No Experience Required!

💰 Competitive Salary:

Basic: $2,300 - $2,500 per month

• Additional: $400 - $600 (tips & night allowance)

🎁 Attractive Benefits:

• 1-month AWS + 2 months Variable Bonus
• Meals provided
• Transport home during late shifts
• Uniform provided

📍 Location: Bayfront Avenue (5-min walk from Bayfront MRT)

📅 Flexible Working Hours:

• Rotating Shifts (Morning, Noon, Night - rotate every 2 weeks)

🌟 Key Responsibilities:

• Deal assigned games while delivering friendly, top-notch service to all guests
• Ensure the integrity and fairness of the games following Sands rules & procedures
• Stay updated with the latest procedures and report any suspicious activities to protect game integrity

No experience needed – we provide training!

Perfect for those who are eager to learn and grow in the gaming industry!

How to Apply

Send your updated CV to deborah@crew.sg with:

• Your expected salary

• Last drawn package

• Notice period / earliest start date

Only shortlisted candidates will be contacted.

Ho Yu Qing Deborah (R1104551)
CREW by HRnet | HRnet Ventures Pte Ltd
EA Licence: 24C2435

Nextbeat Singapore Pte. Ltd.

Job Description

Working Location: East Coast Area
Working Hours: 6-day/week (Split Shift: 10:30am to 2:30pm, 5:30pm to 10:30pm)
Monthly Salary: Up to $5k/month (Negotiable)

Job Responsibilities:

• Maintain a high level of kitchen hygiene and food quality.

• Prepare authentic Japanese dishes to a high standard, ensuring consistency and quality.

• Manage inventory and order supplies to maintain food quality and freshness.

• Work closely with management to develop and enhance the food menu.

• Development and compliance of SOPs for operational consistency in the kitchen.

• Other ad hoc tasks assigned by management.

• Managing and supervising junior staff.

Job Requirements:

• Minimum 5 years of Japanese cuisine experience, including handling sashimi.

• Good communication skills and ability to work in a team environment.

• Passion in Japanese Cuisine.

• Team Player.

• Experience managing junior staff.

Nextbeat Singapore Pte. Ltd.
EA License Number: 22C1267
EA Personnel No: R25110984

Guilin Garden Restaurant Pte. Ltd.

Job Description

About the role

Guilin Garden Restaurant Pte. Ltd. is seeking an experienced Restaurant Manager to join our dynamic team in the Central and East Region. In this full-time role, you will be responsible for the overall operations and management of our premier dining establishment, ensuring exceptional customer service and driving financial success.

What you'll be doing

• Oversee all aspects of restaurant operations, including staffing, scheduling, inventory management, and financial reporting

• Develop and implement strategies to enhance customer satisfaction, increase revenue, and improve operational efficiency

• Lead and motivate a team of servers, hosts, and kitchen staff to deliver outstanding service and dining experiences

• Ensure compliance with all relevant health, safety, and licensing regulations

• Liaise with suppliers, vendors, and other stakeholders to maintain a well-functioning restaurant

• Analyse sales data and market trends to identify opportunities for growth and improvement

• Foster a positive and collaborative work environment that promotes employee development and retention

What we're looking for

• Minimum 3-5 years of experience in a restaurant management or similar supervisory role

• Strong leadership, problem-solving, and decision-making skills

• Excellent customer service orientation and the ability to create a welcoming dining experience

• Proficient in inventory management, budgeting, and financial reporting

• Thorough understanding of food safety regulations and best practices

• Exceptional interpersonal and communication skills to effectively manage a diverse team

• Passion for the hospitality industry and a commitment to delivering exceptional service

What we offer

At Guilin Garden Restaurant Pte. Ltd., we are committed to providing our employees with a supportive and rewarding work environment. In addition to a competitive salary, we offer a range of benefits, including:

- Generous holiday and care leave
- Opportunities for career advancement and professional development
- Discounted meals and dining privileges
- Team-building and social events to foster a positive company culture

About us

Guilin Garden Restaurant Pte. Ltd. is a premier dining establishment specialising in authentic Chinese, Mala and Korean cuisine. With a reputation for excellence and a focus on providing exceptional customer service, we have established ourselves as a leading player in the Central and East Region's vibrant hospitality industry. Join our team and be a part of our continued success story.

Apply now for this exciting opportunity to become our next Restaurant Manager! EP, WP available

Intertek Testing Services (S) Pte Ltd

Intertek is a leading Total Quality Assurance provider to industries worldwide. Our network of more than 1,000 laboratories and offices and over 42,000 people in more than 100 countries, delivers innovative and bespoke Assurance, Testing, Inspection and Certification solutions for our customers’ operations and supply chains. Intertek Total Quality Assurance expertise, delivered consistently with precision, pace and passion, enabling our customers to power ahead safely.

Job Description

Job Description & Requirements

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

Laguna Hotel Holdings Pte Ltd

Job Description

Job Title: Sous Chef

Job Description:

• Prepare and supervise food production to ensure consistent quality, freshness, and presentation
• Taste and monitor all food prepared to uphold company standards
• Assist with menu planning, recipe testing, inventory control, and supplier coordination
• Ensure strict compliance with food safety, hygiene, and sanitation standards
• Coordinate kitchen operations by relaying orders and ensuring timely service
• Communicate menu changes, special dietary requirements, and ingredient updates to the team
• Maintain portion control, reduce waste, and support food cost management
• Perform administrative duties including inventory tracking and order follow-ups

Job Requirements:

• At least 5 years of Sous Chef experience in a 5 star hotel
• Have a strong working knowledge in specific cuisine (Modern Western, Thai, Grill)
• Must be skilled in modern a la carte preparation and plating in a high business volume restaurant
• Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed

Benefits:

• Company Transport Pick-up/Drop-off Provided
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
• Employee Room Rate, Learning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.

Tai Cheong Bakery Pte Ltd

We are proud to belong to a group of restaurants that were established in Singapore since 1956. The Group has grown and evolved into its current premier status in the restaurant circle with impressive accolades.

Job Description

About the role

Join Tai Cheong Bakery Pte Ltd as a Management Trainee at our central location in Holland Village. This is a full-time role that offers a flexible package included as part of the benefits. You will have the opportunity to gain hands-on experience in various aspects of our thriving hospitality and tourism business.

What you'll be doing

• Undergo comprehensive training across different departments to develop a well-rounded understanding of our operations

• Assist with the day-to-day management of our bakery and retail outlets, including inventory control, staff scheduling, and customer service

• Contribute to the development and implementation of strategic initiatives to drive business growth and enhance the customer experience

• Collaborate with cross-functional teams to identify and solve operational challenges

• Participate in the planning and execution of promotional events and marketing campaigns

• Demonstrate strong leadership skills and provide mentorship to junior team members

What we're looking for

• Proven experience in a management or supervisory role within the hospitality or food and beverage industry

• Excellent communication and interpersonal skills, with the ability to build strong relationships with customers and team members

• Strong problem-solving and decision-making skills, with the ability to work under pressure and multitask

• Proficiency in using technology and digital tools to streamline operations and enhance productivity

• A passion for the hospitality industry and a commitment to delivering exceptional customer service

What we offer

At Tai Cheong Bakery, we believe in nurturing our employees' growth and development. As a Management Trainee, you'll have access to comprehensive training programs, mentorship opportunities, and the chance to contribute to the strategic direction of the company. We also offer a competitive salary, flexible benefits, and a supportive work environment.

About us

Tai Cheong Bakery is a leading provider of premium baked goods and hospitality services in Singapore. With a rich heritage dating back to the 1940s, we have built a reputation for quality, innovation, and exceptional customer service. Our mission is to bring joy and delight to our customers through our delectable offerings and exceptional hospitality experience.

Apply now for this exciting opportunity to join the Tai Cheong Bakery team and be a part of our ongoing success story.

Katong Holdings Pte Ltd

Job Description

Neighbourhood Host also known as the Duty Manager is responsible overseeing daily operations, ensuring employee productivity, monitoring efficiency of all processes and creating a positive work environment for employees. You will also meet regularly with upper management to stay up-to-date with organizational changes, issues and improvements. 

Join us as a Neighbourhood Host in Hotel Indigo Singapore Katong. You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:

People:

• Inspire New Stories - We Celebrate each individual’s personality, preferences, and perspectives – Including our team members and our guests. This help us create a culture of conversation, connection, and story sharing. Ensuring every service interaction helps uncover the hidden histories and exciting details of the neighbourhood.

• Celebrate Individuality - We embrace the uniqueness and diversity of all. We work together as a team of individuals, looking after our guests as individuals. We’re always ourselves, delivering a service that’s personal, warm, and unscripted. We encourage guests to share their passions and preferences – so we can shape their stay

• Discover Our Neighbourhood - We know the way to the true soul of our neighborhood. We use our local knowledge and relationships to ignite our guests’ curiosity. We inspire them to discover new perspectives. Creating memories that will last forever

• Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.

• Reports directly to and communicates with the Assistant Front Office Manager or the Front Office Manager on all pertinent matters affecting guest service and hotel operations.

• Provides functional assistance and direction to all departments.

• Cooperates, coordinates and communicates with other hotel departments as required.

• Supervises and directs Reception and Reservations personnel.

• Monitors appropriate standards of conduct, uniform, hygiene, and appearance of staff.

• Facilitate and provide inputs for Front Office/Operations meetings.

• Works with Front Office Manager , Assistant Front Office Manager and Human Resources on manpower planning and management needs.

• Maintain highest colleague engagement through consistently schedule official and non-official check-in conversation with team. Encourage feedback and solutions suggestions. 

Financial returns:

• Promotes inter-hotel sales and in-house facilities.

• Checks billing instructions and monitors guest credit.

• Analyses and approves discounts and rebates.

• Ensures front line staff complies with FIT marketing techniques and maximize sales.

• Analyses the rate variance report to ensure rooms revenue control.

• Works with Front Office Manager, Assistant Front Office Manager and Finance Manager in the preparation and management of the Department’s budget.

Guest experience:

• Ensure that the Hotel Indigo Brands Standards are practiced and delivered consistently, include Brand Experience Evaluation, True Hospitality Service

• Reacts to situations to ensure guests receive prompt attention and personal recognition throughout the hotel.

• Responds to guest needs and resolves problems in a timely manner.

• Supports and assists Front Office personnel and all departments at peak periods.

• Ensures VIPs and IHG One Rewards members receive loyalty recognition.

• Inspects front of house and back of house regularly for cleanliness.

• Assists Guest Relations in greeting, rooming, and sending off VIP guests.

• Identify opportunities to uplift guest experience through IHG Guest Arrival Reports.

Responsible business:

• Takes personal interest and pride to ensure front desk work area is kept clean and in an orderly state at all times

• Takes appropriate action in times of emergency situations and ensure incidents are reported using the hotel's Property Management System (PMS).

• Fully conversant with all hotel emergency procedures.

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

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

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

• Log security incidents and accidents in accordance with hotel requirements.

Accountability

Under the general direction of the Front Office Manager or Assistant Front Office Manager and within the limits of established IHG Hotels Group and local policies and procedures, responsible for all activities relevant to the Front Desk such as the reception, check in / out, rooming of all Hotel guests, and assisting them with inquiries.  You will also help to create a desired work culture around our Winning Ways of the IHG Hotels Group and embrace the IHG Commitment to IHG Journey to Tomorrow.

Qualifications and Requirements

Bachelor’s Degree or Diploma in Hotel Administration, Hotel Management or equivalent, with 4 years’ experience in Front Office / guest services or related discipline including supervisory experience, or an equivalent combination of education and experience. 

Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Has good writing skills, problem solving and organizational abilities. Proficient in the use of Microsoft Office and Front Office Systems (OPERA).

In return for your hard work, you can look forward to a highly competitive salary and benefits package, including

• Meal Allowance

• Birthday Off

• Medical Benefits

• Dental Benefits

• Insurance Coverage

• 25-50% F&B Discount at restaurants within IHG Singapore Hotels

• Special Employee Rate at all IHG Hotels worldwide

• Room to Grow Opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Hotel Indigo brand belongs to the IHG family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6888 hotels in over 100 countries around the world.

Paradise Inn

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

LE MA DUMPLING PTE. LTD.

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

LE MA DUMPLING PTE. LTD.

Job Description

Job Description & Requirements

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Paradise Teochew Restaurant

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Paradise Teochew Restaurant

Job Description

Job Description & Requirements

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Paradise Inn

Job Description

Job Description & Requirements

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Paradise Dynasty

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Paradise Dynasty

Job Description

Job Description & Requirements

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Taste Paradise @ Ion

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Taste Paradise @ Ion

Job Description

Job Description & Requirements

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Paradise Hotpot

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Paradise Hotpot

Job Description

Job Description & Requirements

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Canton Paradise

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Canton Paradise

Job Description

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Intertek Testing Services (S) Pte Ltd

Intertek is a leading Total Quality Assurance provider to industries worldwide. Our network of more than 1,000 laboratories and offices and over 42,000 people in more than 100 countries, delivers innovative and bespoke Assurance, Testing, Inspection and Certification solutions for our customers’ operations and supply chains. Intertek Total Quality Assurance expertise, delivered consistently with precision, pace and passion, enabling our customers to power ahead safely.

Job Description

Job Description & Requirements

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Intertek Testing Services (S) Pte Ltd

Intertek is a leading Total Quality Assurance provider to industries worldwide. Our network of more than 1,000 laboratories and offices and over 42,000 people in more than 100 countries, delivers innovative and bespoke Assurance, Testing, Inspection and Certification solutions for our customers’ operations and supply chains. Intertek Total Quality Assurance expertise, delivered consistently with precision, pace and passion, enabling our customers to power ahead safely.

Job Description

Job Description & Requirements

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

Job Description

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.  

What will I be doing?  

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

• Prepare food for guests efficiently, economically, and hygienically as per standard recipes and procedures.
• Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
• Work seamlessly with recipes, standards and plating guides.
• Maintain cleanliness and hygiene according to established standards.
• Maintain all HACCP aspects within the hotel operation.
• Use all equipment, tools and machines appropriately.
• Work for off-site events when tasked.
• Complete tasks and jobs outside of the kitchen area when requested.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as requested.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to every guests’ requests.
• Learn and adapt to changes.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for? 

A Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• High school graduate or similar qualification in Culinary.
• At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards.
• Possess a valid Food Hygiene certificate.
• Must have a variety of seafood and meat processing techniques. 
• Proficient with a variety of steaming, baking and braising, grilling cooking techniques.
• Familiar with a variety of cooked food processing, storing and receiving standards. (For Main Kitchen)
• Able to work with all products and ingredients.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stressful situations, remain calm under pressure and able to solve problems.
• Able to work in a moist, hot and sometimes loud environment.
• Possess good leadership and training skills.
• Knowledgeable in HACCP.
• Working experience in similar capacity with international chain hotels is preferred.
• Good command in verbal and written English to meet business needs, preferred.

What will it be like to work for Hilton? 

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! 

SOCIAL PLACE SINGAPORE PTE. LTD.

Job Description

The Assistant Manager will manage teams and oversee sales results, people leadership, cost control, and brand consistency across the assigned area.

Key Responsibilities

Deliver area sales, revenue growth, and profitability targets

Track action plans as well as daily and weekly sales performance, and perform rectifying actions immediately

Ensure strict compliance with company SOPs and Singapore food safety regulations (NEA requirements)

Maintain consistent standards in product quality, hygiene, service, visual merchandising and product training

Manage a strong, disciplined team of Outlet Staff

Conduct regular store audits and follow through on corrective actions

Monitor inventory accuracy, wastage, and stock rotation

Ensure flawless rollout of new products, promotions, and operational changes from higher Management, and maintain consistent communication channels with higher Management

Requirements

2 years of Outlet Manager and/or Sales role in a similar setting.

Able to stand for long hours and handle fast-paced environments.

Able to work weekends, evenings, shifts and Public Holidays (PH) as needed.

Salary to scale up based on skills and experience

Ability to speak Chinese will be an advantage, to facilitate internal communication and communication with customers

Orchard Hotel Singapore

Millennium & Copthorne International Limited - a dynamic, global hotel group with properties in major gateway cities and operating more than 120 hotels worldwide, is looking for passionate and service-oriented individuals.

Job Description

Job Summary

The Restaurant Manager is responsible for the overall operation, performance, and profitability of the hotel restaurant. This role ensures exceptional guest experiences through high service standards, efficient operations, staff leadership, and compliance with hotel policies, food safety, and regulatory requirements.

Key Responsibilities

Operations & Guest Experience

• Oversee daily restaurant operations to ensure smooth and efficient service

• Ensure high standards of service quality, food presentation, and guest satisfaction

• Handle guest feedback, complaints, and special requests professionally and promptly

• Ensure the restaurant is set up according to brand and hotel standards

Team Leadership & Training

• Recruit, train, schedule, and supervise service staff

• Lead, motivate, and develop the team to deliver consistent service excellence

• Conduct staff briefings, performance evaluations, and on-the-job coaching

• Ensure grooming, discipline, and conduct standards are consistently maintained

Financial & Administrative Control

• Manage cost control, budgeting, and forecasting for the restaurant

• Monitor sales performance and implement strategies to maximise revenue

• Control labour costs through effective manpower planning

• Ensure accurate cash handling, billing, and POS procedures

Compliance & Safety

• Ensure compliance with food safety, hygiene, health, and workplace safety regulations

• Enforce hotel policies, SOPs, and licensing requirements

• Ensure cleanliness, sanitation, and maintenance standards are upheld

Collaboration & Reporting

• Work closely with the kitchen, bar, and other departments to ensure seamless operations

• Prepare operational reports and attend management meetings

• Support hotel events, promotions, and special functions

Other Duties

• Perform any other duties as assigned by Management

PERSOL

From Sydney to Seoul, PERSOL connects the world of work across Asia-Pacific - building careers, and enabling a future where work works for everyone.

Job Description

Assistant Manager

Contract Period: 17 Mar 2026 – 16 Feb 2027
Salary: Up to $3,450/month (depending on experience)

Key Responsibilities

• Support marketing and communications efforts for various initiatives

• Assist in planning and coordinating events and community activities

• Track programme outcomes and monitor budget utilisation

• Provide administrative support for undergraduate and postgraduate scholarship cycles, including handling public enquiries, application processing, shortlisting, selection, offers, and awards

• Prepare administrative and interview-related documents, such as interview materials, candidate portfolios, scholarship deeds, and surety information

• Coordinate and facilitate interview sessions for scholarship candidates

• Work closely with internal stakeholders, external partners, and vendors to support initiatives, scholar onboarding, and claims processing

Requirements

• Diploma or Degree qualification in a relevant discipline

• Experience in administration, programme coordination, events, or community engagement is preferred

• Strong organizational skills with the ability to manage multiple tasks and timelines

• Good attention to detail, especially for documentation, tracking, and reporting

• Comfortable supporting structured processes such as applications, shortlisting, and selection cycles

• Good communication skills for handling public enquiries and stakeholder coordination

• Able to work independently and collaboratively with internal teams, partners, and vendors

• Proficient in Microsoft Office (Word, Excel, PowerPoint)

Interested candidates, please click "APPLY" to begin your job search journey and submit your CV directly through the official PERSOL job application platform - GO Mobile.

Interested in this position? Kindly directly contact/message +65 9788 4066 (Cheryl) for a quicker response.

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

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its local and overseas subsidiaries and affiliates to collect, use and disclose your personal data to prospective employers/companies based in any country for purposes of evaluating  suitability for employment, conducting reference checks, administering employment related services, complying with Government’s health advisories and such other purposes stated in our privacy policy. Our full privacy policy is available at https://www.persolsingapore.com/policies.  If you wish to withdraw your consent, please drop us an dataprotection@persolapac.com) to let us know. Please feel free to contact us if you have any queries

PERSOL Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394• Reg No: R1440784 (Foo May Cheng) 

IBIS Singapore on Bencoolen

Ibis Singapore on Bencoolen is Singapore’s favourite economy hotel managed by Accor Group. Reviewed over 7,000 times on TripAdvisor and accommodating more than 250,000 guests per year, this hotel is renowned for its excellent customer service and centralised location.

Job Description

The Night Manager/Duty Manager provides overall management coverage during overnight operations, ensuring guest satisfaction, service excellence, safety, and smooth hotel operations — with a strong focus on Front Office and Night Audit activities. This role is responsible for upholding service standards, supervising overnight staff, managing incidents independently, and ensuring business continuity, guest loyalty, and operational integrity in line with Accor’s vision and values.

Key Responsibilities:

• Provide visible management presence and operational leadership across all hotel departments during overnight hours, with primary focus on Front Office and Night Audit operations

• Ensure the accuracy and completion of Night Audit procedures, daily reports, and system rollovers

• Safeguard hotel profitability by monitoring overnight revenue, handling discrepancies, and ensuring compliance with financial controls

• Lead, motivate, and support overnight Front Office and security teams to deliver consistent, high-quality guest service

• Ensure guests experience a seamless and comfortable stay, particularly during late-night arrivals and early departures

• Maintain strong guest relationships overnight, proactively addressing concerns and fostering guest loyalty

• Anticipate and respond effectively to guest needs, emergencies, and unexpected operational situations

• Handle and resolve escalated guest complaints and incidents promptly and professionally

• Monitor guest feedback through Voice of the Guest (VOG), online reviews, and in-house feedback, and follow up accordingly

• Ensure hotel safety, security, and emergency procedures are followed at all times during night operations

• Actively demonstrate and reinforce Accor’s Vision and Values in all overnight activities and decision-making

Qualifications:

• Bachelor’s Degree or Diploma in Hospitality Management or equivalent

• Minimum 5 years of relevant experience in Front Office or hotel operations, preferably including night shift exposure

• Previous leadership or supervisory experience is an advantage

• Strong service mindset with the ability to make sound decisions independently

• Experience with Opera PMS or similar property management systems

• Excellent interpersonal, communication, and problem-solving skills

• Able to remain calm, professional, and decisive during overnight operations and emergencies

Private Advertiser

Job Description

Responsibilities:

• Support Front Office Manager to supervise and coordinate front office operations.

• Manage service recovery for escalated guests’ concerns and feedback.

• Manage team’s service performance in response to guests’ needs and requests to ensure guest satisfaction.

• Collaborate with various departments on guests’ special requirements and requests.

• Monitor front office operations to ensure adherence to organizational standards and procedures.

• Monitor room inventory levels and reconcile discrepancies.

• Manage staff performance to achieve departmental goals.

• Provide coaching and guidance to improve staff work performance.

• Manage emergency situations.

• Record and report all unusual events to the Management.

• Other ad-hoc duties and responsibilities as and when assigned.

Requirement:

• At least a Diploma in Hospitality Management or equivalent.

• Min. 2 years of working experience as Duty Manager.

• Able to perform rotating shifts, including weekend and public holidays.

• Team player with a positive work attitude.

• Passionate to serve and go the extra mile for guests.

• Possess excellent communication, interpersonal and leadership skills.

• Able to make sound decisions and solve problems effectively.

• Able to work under pressure.

FOC SENTOSA PTE. LTD.

FOC Sentosa is inspired by Barcelona’s world-famous beach culture: it transforms from a relaxing morning hangout to an idyllic Mediterranean lunch spot and, come night time, a vibrant gastronomic getaway.

Job Description

BENEFITS -

• 5 Days work per week
• 44 hours weekly
• Staff Meals provided
• Transport from Vivo MRT to FOC Sentosa directly in and out daily
• Referral Fee (Up to $3000/-) *
• Uniform provided
• Career Growth Opportunities
• Employee discount of 25%
• Birthday treat for 2pax (Worth up to $150)
• Leave Benefits
• Medical Benefits

RESPONSIBILITIES AND MEANS-

• Prepare alcohol or non-alcohol beverages for bar and restaurant patrons
• Interact with customers, take orders and serve snacks and drinks
• Assess customers’ needs and preferences and make recommendations
• Mix ingredients to prepare cocktails
• Plan and present bar menu
• Check customers’ identification and confirm it meets legal drinking age
• Restock and replenish bar inventory and supplies
• Stay guest focused and nurture an excellent guest experience
• Comply with all food and beverage regulations

FOC SENTOSA PTE. LTD.

FOC Sentosa is inspired by Barcelona’s world-famous beach culture: it transforms from a relaxing morning hangout to an idyllic Mediterranean lunch spot and, come night time, a vibrant gastronomic getaway.

Job Description

BENEFITS

- 5 Days work per week

- 44 hours weekly

- Staff Meals provided

- Transport from Vivo MRT to FOC Sentosa directly in and out daily

- Referral Fee (Up to $3000/-) *

- Uniform provided

- Career Growth Opportunities

- Employee discount of 25%

- Birthday treat for 2pax (Worth up to $150)

- Leave Benefits

- Medical Benefits

RESPONSIBILITIES AND MEANS

· 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.

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

· Able to anticipate any unexpected guest need and reacts promptly and tactfully.

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

· Serve food courses and beverages to guests.

· Set tables according to type of event and service standards.

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

· Check with guests to ensure satisfaction with each food course and beverages.

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

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

Intertek Testing Services (S) Pte Ltd

Intertek is a leading Total Quality Assurance provider to industries worldwide. Our network of more than 1,000 laboratories and offices and over 42,000 people in more than 100 countries, delivers innovative and bespoke Assurance, Testing, Inspection and Certification solutions for our customers’ operations and supply chains. Intertek Total Quality Assurance expertise, delivered consistently with precision, pace and passion, enabling our customers to power ahead safely.

Job Description

Job Description & Requirements

Job Description & Requirements

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

Dallas Boat Quay Pte Ltd

IF YOU’RE AN EXPERIENCED MANAGER OR SUPERVISOR WE’D LIKE TO HEAR FROM YOU.

Job Description

Job Description:

* Opening and closing of the bar.

* Bar operations, including ordering, preparation and inventory.

* Mix cocktails / house specialties and prepare beverages including coffee etc.

* Assist other team players to ensure the sequence of service.

* Assist manager in the efficient running of the day to day bar operations.

* Assist in stock take and upkeep stock inventory.

* Any ad-hoc duties as assigned.

Requirements:

* Customer-service oriented personality.

* Proactive, friendly and pleasant characteristics.

* Efficient interaction level and proficient in English language.

* Good communication skills and a team player.

* Self-motivated with positive working attitude

* 1~2 years’ experience in F&B industry will be an added advantage.

Dallas Boat Quay Pte Ltd

IF YOU’RE AN EXPERIENCED MANAGER OR SUPERVISOR WE’D LIKE TO HEAR FROM YOU.

Job Description

Relationships:

• Oversees and directs all aspects of the kitchen operation.
• Provides functional assistance and direction to the kitchen operation.
• Coordinates functions and activities with Outlet Manager(s) and all other outlet staff.

Duties and Responsibilities:

• Supervises the functioning of all kitchen employees, facilities and costs and contributes to maximizing the overall food and beverage profit.
• Controls and analyses on an ongoing basis, the following: - .
• Quality levels of production and presentation.
• Operating/ food costs
• Cleanliness, sanitation, hygiene
• Ensures optimum performance of all the above areas
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations and working relationships.
• Is responsible for the preparation of menus and participates in the pricing policy in consultation with Director.
• Works with the Restaurant Manager(s) in determining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with its quality and quantity standards. Inspects all perishable food items received for quality.
• Attends and contributes to weekly meetings.

Requirements:

• 2 – 3 years experience in a similar position.
• Good understanding of Western Cuisine.
• Good understanding of cost and inventory control management.

Please indicate your start date and expected salary.

ALTITUDE ORANGE GROVE PTE. LTD.

Job Description

Responsibilities:

• Ensure the policies, procedures and standards are adhered to.

• Supervise the housekeeping team to ensure that internal or external, receive prompt and courteous service, and is adhering to the hotel standards.

• Meets or exceeds Room Cleanliness goals and targets set.

• Assign daily assignments and special projects to Room Attendants / Public Area Attendants and follow up on their progress.

• To perform the role as Housekeeping Executive when needed.

• Daily inspection of Floors and Public Areas to ensure that facilities, equipment and amenities are clean and well-maintained.

• Work closely with the Housekeeping Manager to identify training needs and develop plan accordingly to achieve departmental goals.

• Manage VIP room preparation and guest special requests.

• Work with Housekeeping Manager to track expenses and keep within the budget to meet the business objectives.

• Monitor supplies and inventory, while controlling costs and working within budget.

• Set par levels and control stock movement and consumption.

• Monitor housekeeping procedures including Lost and Found, Key Control, Security and Emergency procedures and Health and Safety procedures for colleagues and guests.

• Provide ongoing coaching and provide performance feedback

• Monitor and report maintenance issues promptly.

• Liaise closely with Front Office and ensure timely room status updates.

• Motivate the team and establish a productive and positive work environment.

• Lead daily briefings as required.

Requirements: 

• Minimum education - Diploma in Hotel Management or equivalent.

• 2 to 3 years’ experience in similar capacity.

• Proactive and meticulous in planning and organising.

• Strong Housekeeping operational and technical knowledge.

• Able to work with all managers from various departments of the hotel.

• Detailed focused and guest orientated.

• A trustworthy manager that the team will looks up to.

• Fun loving and takes pride in day-to-day operations.

• Able to work in a diverse environment.

Dallas Boat Quay Pte Ltd

IF YOU’RE AN EXPERIENCED MANAGER OR SUPERVISOR WE’D LIKE TO HEAR FROM YOU.

Job Description

Job Description:

• Opening and closing of the bar.
• Bar operations, including ordering, preparation and inventory.
• Mix cocktails / house specialties and prepare beverages including coffee etc.
• Assist other team players to ensure the sequence of service.
• Assist in the efficient running of the day to day bar operations.
• Assist in stock take and upkeep stock inventory.
• Any ad-hoc duties as assigned.

Please indicate your expected salary and notice period.

Dallas Boat Quay Pte Ltd

IF YOU’RE AN EXPERIENCED MANAGER OR SUPERVISOR WE’D LIKE TO HEAR FROM YOU.

Job Description

Job responsibilities include:

· recruiting, training and supervising staff

· managing budgets

· planning menus

· ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

· promoting and marketing the business

· overseeing stock levels

· ordering supplies

· producing staff duty roster

· problem solving

· preparing and presenting staffing/sales reports

· keeping statistical and financial records

· assessing and improving profitability

· setting targets

· handling administration and paperwork

· liaising with customers, employees, suppliers, licensing authorities, sales representatives etc

· making improvements to the running of the business and developing the restaurant.

Key skills for restaurant managers

· Excellent customer service skills

· Commercial awareness

· Flexibility

· Good interpersonal skills

· Communication skills

· Problem-solving skills

· Organisational skills

· Teamwork skills

Please indicate your start date and expected salary.

RED VELVET BALLROOM PTE. LTD.

Job Description

Job Responsibilities:

• Supervises and trains staff in the set up and break down of assigned banquet rooms according to contract and manager's instructions.
• Supervises and trains staff in the service of food and beverages according to standards.
• Communicates frequently with supervisors as to the progress of the day's work.
• Communicate frequently with guest contacts in order to ensure that their needs are being met.
• Supervises and trains staff in maintaining cleanliness of banquet rooms, banquet pantry, public areas, and storage areas.
• Supervises and trains staff in maintaining inventory of necessary supplies.
• Supervises and trains staff in high standards of quality and service.
• Ensures the highest quality of food, beverage, and service related to all banquet areas.
• Directs and coordinates the activities of all assigned personnel and departmental responsibilities. Responsible for training standards throughout department.
• Ensures the coordination of banquet service needs with food production.
• Maintains effective communications within and between departments to ensure proper servicing of guest’s expectations.
• Maintains warm, hospitable guest relations in all guest contact. Interacts with banquet department associates as needed for guest service purposes.
• Responds to individual guest needs as they occur.
• Communicates effectively, both verbally and in writing, to provide clear direction to the staff.
• Ensures good safety practices of employees, assists in the maintenance of the emergency action plan and security procedures.
• Ensure appropriate standards of conduct, dress, hygiene, and appearance are maintained.
• Full knowledge and participation in the hotel's Fire, Safety, Security, and Environmental plan and/or committees.
• Performs other duties as assigned.

HRNET VENTURES PTE. LTD.

Job Description

Description

📍 Location: Jalan Ahmad Ibrahim

Our Central Kitchen is growing, and we’re hiring 20 dedicated Operations Crew members to support large-scale food production. If you're hardworking, shift-flexible, and ready to be part of a high-volume kitchen team — we want to hear from you!

• Assist with daily central kitchen operations
• Prepare raw materials for cooking
• Portion and pack cooked meals (bentos, staff meals, catering orders)
• Maintain kitchen hygiene: cleaning, washing, and sanitisation duties
• Support timely execution of daily meals and festive specials
• Work as a team to uphold service and product standards
• Perform other ad hoc duties as assigned

• Min 1 year experience in F&B or food manufacturing environment
• WSQ Food Safety Course Level 1 preferred
• Able to handle long standing hours and a fast-paced setting
• Open to shift work

• Per day work shift 9.5 hours (8.75 hrs work + 45 mins break)
• 5 days/week (Rostered, Monday to Sunday)
• Shift Allowances (per day): Morning +$8 per day, Noon +$8 per day, Night + $15 per day

• Base Salary: $2,000 – $2,500 (based on experience) + Allowances

Ready to contribute to a meaningful role in a kitchen?
📧 Email: deborah@crew.sg
(Please include your resume and availability)

Ho Yu Qing Deborah (R1104551)
HRnet Ventures Pte Ltd | EA Licence: 24C2435

OSG CAPITAL PTE. LTD.

Job Description

Job Title

CATERING MANAGER

Occupation

Manager

able to work on weekend and midnight

able to work minimum 60 hrs per week

able to cook chinese and western food. Dessert as well.

able to work at bar & taking order

other, duty roster planing, cost control, oderting stock, stock count, training new staff, quality control, menu design

WOK HEY PTE. LTD.

Masters of stir fry ⋅ Lovers of wok hey

Job Description

Job Description

• Stir fry dishes according to company’s standards
• Take charge of daily operational matters to ensure smooth flow of operations
• Manage staff duty roster and assign duties
• Ensure staff compliance to Company Standard Operating Procedure (SOP)
• Conduct orientation and training for new staff
• Order and manage inventory from suppliers
• Enforce good hygiene practices and upkeep cleanliness standards
• Manage customer complaints and ensure customer satisfaction
• Any other ad-hoc duties assigned by superior

Job Requirements

• At least 2 to 3 years of relevant F&B managerial experience
• Team player with good leadership and communication skills
• Able to strive in fast paced environment

BYD BY 1826 (TANJONG PAGAR) PTE. LTD.

Job Description

About Us: 

At BYD by 1826, we’re passionate about delivering extraordinary dining experiences in a vibrant and welcoming atmosphere. As a leading name in the hospitality industry, we pride ourselves on our exceptional service and delicious menu offerings. If you’re looking to kickstart your career in the F&B industry and thrive in a supportive, fast-paced environment, we want you to join our team! 

Responsibilities: 

• Assist in managing the entire restaurant, including manpower planning, inventory, and maintenance of the restaurant. Supervise a team of 6 - 12 F&B members. 

• Plan & schedule roster for the staff. 

• Manage the F&B supplies. 

• Resolving customer issues. 

• Ensure and upkeep the highest level of customer service. 

• Work closely with the events side to disseminate information to the service crew and ensure the smooth running of the events. 

• Gather feedback from customers and report to higher management. 

• Work with kitchen crew to ensure food quality 

• Cashiering, opening and closing of the outlet 

• Daily washing up of restaurant area to maintain the highest level of cleanliness & hygiene 

• Maintenance of equipment for long-term use 

• Any other ad hoc duties as assigned 

Requirements 

• Certificate/Diploma/Degree in any field 

• 5 Years experience in F&B with supervisory role 

• Ability to work in a fast-paced environment 

• Service-oriented, customer-focused 

• Process Food Safety & Hygiene certificate 

WOK HEY PTE. LTD.

Masters of stir fry ⋅ Lovers of wok hey

Job Description

Job Description

• Stir fry dishes according to company’s standards
• Take charge of daily operational matters to ensure smooth flow of operations
• Manage staff duty roster and assign duties
• Ensure staff compliance to Company Standard Operating Procedure (SOP)
• Conduct orientation and training for new staff
• Order and manage inventory from suppliers
• Enforce good hygiene practices and upkeep cleanliness standards
• Manage customer complaints and ensure customer satisfaction
• Any other ad-hoc duties assigned by superior

Job Requirements

• At least 1 to 2 years of relevant F&B experience
• Candidate must possess at least Diploma/Bachelor's Degree in any field
• Team player with good leadership and communication skills
• Able to strive in fast paced environment

WOK HEY PTE. LTD.

Masters of stir fry ⋅ Lovers of wok hey

Job Description

Job Description

• Plan and manage manpower at the kiosk.
• Order inventory from suppliers.
• Stir fry dishes according to the company’s standards.
• Prepare food at the backend for stir frying.
• Ensure that all food and sauce portions are according to company’s standards.
• Ensure that kiosk area is clean and hygienic.

Job Requirements

• At least 2 to 3 years of relevant F&B managerial experience
• Candidate must possess at least Diploma/Bachelor's Degree in any field
• Team player with good leadership and communication skills
• Able to strive in fast paced environment