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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

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

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

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

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

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

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

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

PSGourmet Pte Ltd

Over the last 20 years, PS.Cafe Group has developed an iconic style and culture unique to modern Singapore. We have become known for casual, friendly, yet professional service, great food and ambience… a true urban escape.

Job Description

This role will be responsible for maintenance and enhancement of guests’ services through training, coaching and mentoring subordinates. To organize and evaluate service and delivery systems, procedures and processes and make recommendations for continuous improvement. 

DUTIES & RESPONSIBILITIES

• Assist the Manager in running a smooth, efficient, and productive shift

• Assist the Manager in handling guests queries and feedbacks

• Responsible for cash management of the POS

• Train, coach, mentor, and supervise a team of service crews in delivery of excellent guest experience

• Ensures prompt, efficient, friendly and accurate service

• Lead by example and providing timely feedback on areas of opportunities

• Promote good teamwork to achieve set goals/targets

• Ensure adherence of food safety, sanitation and hygiene requirements and practices

• Ensure equipment and stations’ maintenance schedule is executed accordingly

• Delegates and/or perform assigned tasks in an efficient and timely manner

• Follow up and adheres to Company policies and procedures accordingly 

• Attends meetings as requested

• Accept additional duties and responsibilities as assigned by Supervisor

 KNOWLEDGE AND SKILL REQUIREMENTS

• Minimum GCE “N” Level and above

• At least 2-3 years relevant experience (preferable in a similar capacity)

• Friendly personality and service oriented

• Hardworking with a positive attitude

• Ability to work well in a team environment

• Good communication and interpersonal skills

• Ability to thrive in a fast-paced and highly energized working environment

• 5 days’ work week; able to perform rotating shift duty including weekends and Public Holidays

Wenet SGP Pte Ltd

Wenetgroup Ltd. is an operations management consulting firm headquartered in Taipei, Taiwan. We provide one-stop business solutions to help clients solve operational challenges, optimize processes, and improve performance.

Job Description

Roles & Responsibilities

1. Menu Creation and Development: A chef de cuisine is responsible for designing menus that reflect the restaurant’s concept, while considering customer preferences, seasonal ingredients, and culinary trends. He/She must have a keen understanding of flavor profiles, food pairings, and presentation techniques to create a memorable dining experience.

2. Overseeing Food Preparation: The chef de cuisine ensures that all dishes are prepared to perfection, following standardized recipes and maintaining consistency in taste and presentation. He/she lead by example, demonstrating proper cooking techniques and ensuring that the kitchen staff adheres to high standards of food safety and hygiene.

3. Team Leadership and Management: As the head of the kitchen, a chef de cuisine must effectively manage and inspire their team. This involves hiring and training kitchen staff, delegating tasks, and fostering a positive and collaborative work environment. He/She must also have strong communication and leadership skills to motivate their team and ensure smooth operations.

4. Quality Control: A chef de cuisine is responsible for maintaining the highest quality standards in every aspect of food preparation. He/She conduct regular inspections of ingredients, oversee food storage and rotation, and ensure that all dishes meet the desired quality and taste.

5. Cost Control and Budgeting: Managing the kitchen’s budget is a crucial responsibility of a chef de cuisine. They must develop strategies to minimize food waste, control food costs, and optimize kitchen operations. This involves effective inventory management, portion control, and careful menu planning.

6. Collaboration with Suppliers and Vendors: A chef de cuisine establishes strong relationships with suppliers and vendors to ensure a steady and reliable supply of high-quality ingredients. He/She negotiate contracts, source ingredients, and stay updated on the latest trends and seasonal offerings.

Rekhi Enterprises Pte Ltd

Job Description

Beirut Grill – Singapore’s Most Awarded Middle Eastern Restaurant

Beirut Grill is Singapore’s oldest and most awarded Middle Eastern dining experience, proudly recognised with multiple Best Middle Eastern Restaurant Awards. Known for authentic flavours, warm hospitality, and culinary excellence, we are looking for a dedicated and experienced Junior Sous Chef to join our kitchen team.

This is a hands-on culinary role for a skilled chef who is ready to take the next step in their career, support senior kitchen leadership, and help ensure smooth, consistent, and efficient kitchen operations.

• Support the Head Chef and Sous Chef in the daily running of the kitchen
• Assist with food preparation, mise en place, cooking, and service execution
• Ensure all dishes are prepared consistently according to Beirut Grill’s recipes, standards, and specifications
• Maintain high standards of taste, quality, authenticity, portioning, and presentation
• Supervise and guide Commis Chefs and junior kitchen team members during preparation and service
• Ensure all assigned kitchen sections are properly organised, stocked, and ready for service
• Assist in coordinating kitchen operations during busy service periods
• Monitor food quality throughout preparation and service and report any issues promptly
• Assist with receiving, checking, storing, and rotating ingredients
• Help monitor stock levels and minimise food wastage
• Follow correct preparation, storage, labelling, and portion-control procedures
• Maintain high standards of food hygiene, cleanliness, and sanitation at all times
• Ensure kitchen equipment and work areas are kept clean, safe, and organised
• Support the senior kitchen team in implementing new dishes, specials, and operational procedures
• Assist with training and guiding junior kitchen team members
• Help maintain a positive, respectful, and professional kitchen environment
• Take responsibility for assigned kitchen duties and sections and ensure they are completed efficiently and on time
• Step up to support the Sous Chef and Head Chef during high-volume service and when required

• Minimum 3 years of professional kitchen experience
• Previous experience as a Chef de Partie, Senior Chef, or Junior Sous Chef is preferred
• Experience in Middle Eastern or Mediterranean cuisine is strongly preferred
• Good knowledge of Middle Eastern ingredients, cooking techniques, and traditional dishes
• Strong understanding of food preparation, cooking, portion control, and plating
• Ability to work efficiently in a fast-paced, high-volume restaurant environment
• Demonstrated ability to supervise and guide junior kitchen staff
• Strong attention to detail and commitment to consistency
• Good organisational and time-management skills
• Basic understanding of stock control, food wastage, and kitchen cost management
• Food Hygiene Certificate is mandatory
• Good communication and teamwork skills
• Culinary qualification or relevant professional certification is an advantage
• Willingness to work shifts, weekends, and public holidays

• Be part of a multi-award-winning and established Middle Eastern restaurant brand
• Work alongside an experienced culinary and management team
• Opportunity to develop your leadership and culinary skills
• Gain valuable experience in a respected and established restaurant environment
• Opportunity for career progression within the organisation
• Be part of a team committed to maintaining Beirut Grill’s reputation for quality and authentic Middle Eastern cuisine

If you are a passionate, hardworking, and reliable chef looking to take the next step in your culinary career, we would love to hear from you.

ELEMENTAL MANPOWER SOLUTION PTE. LTD.

Job Description

• Determine the management plans, policies and business objectives related to the management of the Company and responsible for the implementation and achievement of results. 

• Establish company goals and objectives, both short-term and long-term. 

• Provide leadership, source and execute investment opportunities to increase investment portfolio. 

• Lead due diligence, direct transaction team and coordinate transaction execution and closing. 

• Monitoring and assuring data integrity and performance return accuracy for clients and partners. 

• Establish and improve the Company's organizational and work system. Responsible for creating an efficient organizational team and building good communication channels. 

• Coordinate the sales, market development, research and development as well as product operations in the Company. 

• Coordinate the relevant internal/external work relationships, maintain and enhance the Company's brand image and reputation. 

• Coach, develop and mentor the team in their career development. 

• Maintain good working relationships with clients. 

• Ensure that the company continues to make profits and grow investors’ wealth. 

Requirements: 

• Diploma and above in any fields. 

• At least 8 to 10 years’ experience in management or supervisory roles. 

• Have good knowledge about import and export processes. 

• High level of business awareness and acumen. 

• Understanding the intricacies of financial management and management. 

• Excellent Leadership, communication, organisational, analytical and problem-solving skills. 

• Strong crisis management and conflict mediation skills. 

• Bilingual with proficiency in English and Mandarin to liaise with clients. 

Elemental Manpower Solution Pte Ltd | EA License No: 22C1236 
EA Personnel Name: Jeryn Lee | EA Personnel No: R22109650 

RONG CHANG 11 PTE. LTD.

Job Description

Food Preparation and Dish Creation: Select, clean, and cut ingredients; master seasoning, cooking techniques, and plating to ensure taste and presentation.

Kitchen Management and Hygiene: Maintain a clean kitchen; use tools properly; monitor water, electricity, and gas safety to prevent hazards.

Cost Control: Estimate ingredient usage accurately; reduce waste; adjust menus flexibly to lower procurement costs.

Teamwork and Guidance: Work closely with assistants and prep cooks; train junior chefs; improve overall team performance.

Innovation and Quality Control: Develop new dishes or improve traditional recipes; strictly supervise food quality; enhance customer satisfaction.

Other Duties: Participate in menu design and pricing; comply with regulations; attend safety training.

Skill Requirements: Proficient in cooking techniques and ingredient sourcing; knowledgeable in food safety and hygiene standards.

Personal Qualities: Strong sense of responsibility; team-oriented; able to work under pressure

SAINT FRANCIS ENTERPRISE PTE. LTD.

Job Description

Company Overview

• Saint Francis Enterprise Pte Ltd operates four entities: True Blue Cuisine, a high-end Peranakan restaurant

Job Summary

Lead and coordinate restaurant service operations by managing a small team, optimizing systems, and collaborating with kitchen staff to ensure efficient service and supplier sourcing.

Responsibilities

• Lead and manage a small team of service staff to deliver high-quality customer service and operational efficiency
• Communicate effectively with team members and kitchen staff to ensure seamless service coordination
• Implement and enhance computer systems to improve restaurant service operations and data management
• Source and negotiate with suppliers to procure equipment and marketing materials, ensuring cost-effectiveness and quality
• Apply computer literacy skills to support daily operational tasks and system improvements

Preferred competencies and qualifications

• Ability to communicate in multiple languages to better serve diverse customer groups

SHIRLEY BEAUTY HOUSE

Job Description

Manage day-to-day operations and ensure a smooth workflow during opening, peak hours, and closing.

Enforce company Standard Operating Procedures (SOPs), branding, and service standards.

Handle cash handling procedures, daily shift reports, and point-of-sale (POS) systems.

Address and resolve operational or maintenance issues quickly

COLONIAL VENTURES PTE. LTD.

Job Description

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

Responsibilities

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

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

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

• Plan orders of equipment or ingredients according to identified shortages

• Arrange for repairs when necessary

• Remedy any problems or defects

• Be fully in charge of hiring, managing and training kitchen staff

• Oversee the work of subordinates

• Estimate staff’s workload and compensations

• Maintain records of payroll and attendance

• Comply with nutrition and sanitation regulations and safety standards

• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

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

• Good understanding of useful computer programs (MS Office, restaurant management software, POS)

• Credentials in health and safety training

• Degree in Culinary science or related certificate

ASHIYANA PTE. LTD.

Job Description

Nightclub Supervisor – Job Description

Job Title: Nightclub Supervisor
Department: Operations / Entertainment
Reports To: Club Manager / Operations Manager

Key Responsibilities:

Supervise daily/nightly nightclub operations and ensure smooth operation throughout operating hours.

Coordinate and supervise service staff, floor crew, entertainers, and other operational personnel.

Prepare staff duty rosters and allocate work areas and responsibilities for each shift.

Monitor customer service standards and handle customer enquiries, feedback, and complaints professionally.

Coordinate entertainment schedules, performances, and operational requirements with the relevant teams.

Ensure the club floor, entertainment areas, entrances, and customer areas are properly maintained and operational.

Monitor staff attendance, punctuality, grooming, conduct, and overall work performance.

Conduct pre-shift briefings and communicate operational instructions, event arrangements, and management requirements.

Assist management in planning special events, promotions, entertainment programmes, and private functions.

Coordinate with security personnel to maintain orderly operations and respond appropriately to incidents.

Ensure staff follow workplace safety, house rules, licensing requirements, and company procedures.

Monitor inventory and operational supplies and report shortages or requirements to management.

Prepare shift reports and report operational issues, incidents, customer complaints, and staff matters to management.

Assist in training and guiding new employees on service standards and operational procedures.

Support the Club Manager in maintaining efficient, professional, and customer-focused nightclub operations.

The Dandy Partnership Pte Ltd

Job Description

Requirements:

• Creativity and Creation of Menus
• Training and Development of the kitchen team to motivate and grow team
• Quality control of food
• Consistency of food on a daily basis every service
• Ordering and Cost Control of the entire kitchen
• Experience in Japanese ingredients and food production
• Handle raw ingredients
• Scheduling of roster
• Compliance with Food Hygiene and Safety standards
• Deliver on the brand promise

Skills:

• Experience as a Sous Chef for at least five years
• Strong Leadership Skills
• Creative with food
• Experienced Manager
• High standard of Food Quality
• Well trained pallette for Japanese and Western Food
• Positive Attitude
• Strong communication skills
• Committed to delivering a high level of customer service
• Excellent Planning and Organisation skills
• Willingness to train, inspire and develop the team
• Minimum 10 years of experience in culinary field

J-Mploy Pte Ltd

Job Description

🟦6 days work (meals provided)

Key Responsibilities

• Oversee the daily operations of assigned F&B outlets to ensure smooth and efficient service.

• Manage and supervise multiple outlets within the assigned area, ensuring consistency in operational standards, service quality, and business performance.

• Conduct regular outlet visits to monitor operations, staff performance, cleanliness, and customer satisfaction.

• Monitor sales performance, operating costs, inventory levels, and profitability across assigned outlets.

• Lead, supervise, and train outlet managers and staff to maintain service and operational standards.

• Ensure compliance with food safety, hygiene, and company policies.

• Handle customer feedback and resolve operational issues promptly.

• Support staff scheduling, and performance management.

• Implement company initiatives and marketing campaigns across outlets

Requirements

• Min. 1 year of relevant experience

• Possess Bachelor/ Degree

• Able to start within short notice

EA License No: 16C8461

EA Personnel Reg No: R1546564 Neo Jiahao Jeffrey

Mandate Of Manpower

Job Description

Job Responsibilities including but not limited to:

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

Mandate Of Manpower

Job Description

Job Responsibilities including but not limited to:

• Gain deep and thorough knowledge of the company’s food or beverage operation by rotating on each position
• Maximizing sales and profitability of outlets
• Progressively master the skills to run restaurant operations
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
• Ensure new employees are trained properly
• Follow up on the training progress of employees
• Ensure compliance in all areas, Company policies and procedures
• Uphold safety, hygiene and cleanliness as required by NEA regulations and company requirements
• Preparing of business reports and other ad-hoc duties
• Consistently monitor individual performance and progression with your superior and management
• Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

Requirements:

• Passion for service
• Excellent and positive service attitude
• Candidate must be highly motivated, independent and able to multi-task
• Able to work shifts, on weekends and public holidays
• Possess positive attitude and initiative

Burnt Ends Restaurant Pte Ltd

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

Job Description

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

Job Responsibilities: 

• Anticipate and attend to guest’s needs and desires immediately

• Ensure that a high product standard and consistency is maintained all of the time

• Maintain a harmonious relationship with other members of the service team

• Clear glassware, and any other unnecessary items from your outlet

• Maintain an acceptable degree of knowledge with regard to beverage product

• Prepare beverages in line with guest requests

• Up-sell of beverages 

• Manage guest queries in a timely and efficient manner 

• Ensure compliance of brand standards 

• Strive to achieve departmental targets 

• Ensure cleanliness of bar areas 

• Comply with local licensing laws 

• Adhere to all established cashiering policies and procedures

• Assist other departments wherever necessary and maintain good working relationships 

• Any ad hoc duties as assigned

Job Requirement:

• At least 1-3 years working experience as a bartender

• No minimum cert required

• Have a high standard of hospitality and service standard

• Able to work under pressure in a fast-paced environment

• Establish rapport easily

• Great organizational skills with the ability to multi-task

• Strong verbal and written communication skills

• Proven objection handling, prospecting and negotiation skills.

• Reliable, focused, and detail-oriented

• 5 day work week (44 hours per week)

• Only Singaporean and Permanent Residents may apply

Benefits:

• Medical insurance

• Dental coverage

• High monthly incentive

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

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

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

InterContinental® Singapore Robertson Quay

IHG® Hotels & Resorts has always pioneered connecting people.

Job Description

A junior sous chef operates as the assistant to a sous chef. His/her job description entails assisting in overseeing and directing all aspects of the operation of the kitchen, and in providing functional assistance; coordinating activities and functions with other heads in the food and beverage department, especially in the absence of head chef.

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special

KITCHEN OPERATION & ADMINISTRATION

• Ensure consistent and smooth running of food production
• Ensure effective stock purchase, its receipt and storage
• Ensure that working areas are always kept clean
• Assist other kitchen staff as need arises
• Supervise performance of kitchen staff to ensure proper activity
• Perform other administrative tasks as will be communicated by superiors
• Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
• Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
• Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
• Prepare substitute items
• Ensure proper arrangement and garnishing of food
• Manage food logs
• Monitor the quality and quantity of food prepared
• Assist in recruiting, hiring, and training employee cooks
• Report the need for maintenance to appropriate staff
• Must be able to produce sauces, condiments, dressings based on specific recipes.
• Manage production of outlet preparation. Communicate with restaurant Chef when items are low and need to be replenished
• Participate in the cost control performance of the culinary team by spot checking stock according to policies in place
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
• Meet with the Executive Sous-Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.

PEOPLE

• Communicates to his/her superior any difficulties, guest comments and other relevant information
• Establishes and maintains effective employee working relationships
• Give appropriate support or guidance to members of kitchen when need arises
• Resolve possible disputes within the kitchen and report any unresolved
• Promote good team spirit regularly
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as schedule

GUEST EXPERIENCE

• Work towards exceeding customer’s expectation by encouraging and promoting high level of service
• Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
• Deliver food of high standard and in accordance with departmental standards and procedures
• Grooming is impeccable and in accordance with ICSRQ personal presentation standards
• Outlet equipment is clean
• Equipment is sorted and stored

QUALIFICATIONS AND REQUIREMENTS

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company
• Problem solving and training abilities
• High school graduate and above
• At least 5 years’ experience in restaurant food service

PLAZA PREMIUM LOUNGE SINGAPORE PTE. LTD.

Job Description

HR Operations:

• Collaborate with the Regional HR Manager to implement HR policies and procedures.

• Manage end-to-end recruitment processes, from job posting to onboarding, ensuring a seamless candidate experience.

• Conduct employee orientation and coordinate training programs to foster professional development.

Employee Relations:

• Act as a point of contact for employee concerns and grievances, providing timely resolution.

• Foster a positive and inclusive work environment through effective communication and engagement initiatives.

• Implement employee recognition programs to boost morale and motivation.

Compensation & Benefit:

• Administer compensation and benefits programs, including salary reviews, bonuses, and employee benefits, ensuring competitiveness and

compliance with regulations.

Payroll Administration:

• To ensure accurate and timely payroll processing, reviewing payroll reports for discrepancies and addressing any payroll-related issues.

Strategic HR Planning:

• Contribute to the development and implementation of HR strategies aligned with business objectives, including workforce planning, talent

acquisition, and succession planning.

Performance Management:

• Support the performance management process, including goal-setting, performance reviews, and development plans.

• Provide guidance to managers on performance-related matters.

Training & Development:

• Oversee, plan and implement training programs to enhance employee skills and competencies, fostering professional growth and succession

planning within the organization.

Report Submissions:

• Ensure timely submission of all required reports, including weekly and monthly HR reports, budget forecasting, and other administrative

documentation.

Compliance and Legal:

• Stay updated on employment laws and regulations in Singapore, ensuring the company's compliance.

Admin Functions:

• Oversee administrative tasks.

• Implement and maintain efficient record-keeping systems.

• Ad-hoc.

Concept AC Pte Ltd

Job Description

About the role

Cantera Collective Pte Ltd is seeking an experienced Chef De Partie to join our culinary team in the Downtown Core Central Region. This is a full-time position that offers an exciting opportunity to work in a dynamic hospitality environment where your expertise and passion for cooking will be valued and developed. As a Chef De Partie, you will take charge of a specific section of the kitchen, overseeing food preparation, maintaining quality standards, and mentoring junior kitchen staff. This role is pivotal to our kitchen operations and directly impacts the dining experience we deliver to our guests.

Key responsibilities

1. Oversee and manage the daily operations of your assigned kitchen station, ensuring consistent quality and presentation of all dishes

2. Prepare and cook dishes according to established recipes, menus and plating standards whilst maintaining high food safety and hygiene standards

3. Monitor stock levels of ingredients at your station and communicate ordering requirements to senior kitchen staff

4. Train, supervise and mentor junior kitchen staff assigned to your section, providing guidance on cooking techniques and best practices

5. Maintain a clean, organised and efficient workstation, adhering to all health and safety regulations

6. Collaborate with other Chef De Parties and kitchen leadership to ensure smooth service during busy periods

7. Contribute creative ideas for menu development and seasonal specials, bringing innovation to our culinary offerings

8. Support kitchen management in achieving food cost targets and minimising waste

9. Respond promptly to guest feedback and quality concerns, making adjustments as needed

What we're looking for

1. Minimum 3-5 years of professional kitchen experience, with at least 2 years in a Chef De Partie or similar supervisory role

2. Strong knowledge of food preparation techniques, food safety standards and kitchen operations

3. Excellent communication and leadership skills with the ability to motivate and develop team members

4. Ability to work efficiently under pressure during service hours whilst maintaining attention to detail

5. Flexibility to work varied shifts, including evenings, weekends and public holidays as required

6. Qualification in Food Safety or HACCP certification is highly desirable

7. Passion for culinary excellence and commitment to continuous professional development

8. Strong organisational skills and the ability to multitask in a fast-paced kitchen environment

What we offer

At Cantera Collective Pte Ltd, we believe our team members are the heart of our success. We offer a competitive salary package commensurate with experience and qualifications. Our benefits include opportunities for professional development and training to advance your culinary career, a supportive and collaborative work environment where your contributions are recognised and valued, staff meals provided during your shifts, and flexible scheduling where possible to support work-life balance. We are committed to fostering a positive workplace culture and providing our team with the support they need to thrive both professionally and personally.

About us

Cantera Collective Pte Ltd is a forward-thinking hospitality and tourism company dedicated to delivering exceptional culinary experiences and outstanding service to our guests. We pride ourselves on our commitment to quality, innovation and creating memorable dining experiences. Our team is comprised of passionate professionals who share a love for the culinary arts and a dedication to excellence. We are located in the vibrant Downtown Core Central Region, positioned to attract discerning diners seeking unique and refined cuisine. Our values centre on integrity, teamwork, continuous improvement and a genuine passion for hospitality.

Apply now

If you are an experienced Chef De Partie with a passion for culinary excellence and a desire to grow with a dynamic team, we would love to hear from you. Please submit your CV, a cover letter outlining your relevant experience, and any professional certifications to our recruitment team. Join Cantera Collective Pte Ltd and be part of a kitchen where your skills are celebrated and your career can flourish.

SKI F&B Pte. Ltd.

Job Description

About the role

As a Restaurant Supervisor at SKI F&B Pte. Ltd. in the Downtown Tanjong Pagar Central Region, you will be an integral part of our vibrant hospitality team. In this full-time role, you will provide exceptional customer service and ensure a seamless dining experience for our valued guests.

What you'll be doing

1. Greet and welcome guests with a friendly and professional manner

2. Assist with seating guests and presenting menus

3. Take food and beverage orders accurately and efficiently

4. Deliver orders to guests in a timely manner

5. Ensure tables are cleared and reset promptly

6. Maintain a clean and well-organized dining area

7. Provide outstanding customer service and address any guest queries or concerns

8. Adhere to all health, safety, and hygiene standards

What we're looking for

1. Previous experience in a customer-facing role within the hospitality industry

2. Strong communication and interpersonal skills

3. Ability to work effectively in a team and under pressure

4. Enthusiasm, attention to detail, and a genuine passion for providing excellent service

5. Familiarity with food and beverage operations, including basic knowledge of menu items and preparation

6. Fluency in English and possibly an additional language would be an advantage

What we offer

At SKI F&B Pte. Ltd., we are committed to creating a positive and supportive work environment for our employees. In addition to a competitive salary, we offer a range of benefits, including:

1. Career development opportunities and training programmes

2. Flexible working arrangements and work-life balance initiatives

3. Employee discounts on our dining experiences

Join our dynamic team and be part of our mission to deliver exceptional hospitality experiences. Apply now!

GRAND MERCURE ROXY HOTEL

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

Job Description

Job Responsibilities

· Assist Chef with creation and preparation of cuisine in our Local / Western Kitchen

· Ensure food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures to minimise wastage.

· Ensure safe and proper use of equipment and provide guidance to all culinary colleagues. 

· Monitor food quality and consistency to ensure food presented to our guest is of highest quality standards.

Job Requirements

· At least 2 years relevant experience 

· Team player but also able to work independently

· Able to multi task and thrive in a fast paced environment

· Able to work on rotating shifts, weekends and public holiday

Sodexo Singapore Pte Ltd

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

Job Description

Working Location : Mandai Foodfab
Working Hours : 4.30am to 2pm (Transport Provided)
Central Kitchen

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

Key Responsibilities:
• Responsible for the overall daily food production and back of the house operations.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Supervise a team of kitchen staff and ensure that they perform their duties as required.
• Maintain and enhance manpower management by daily effective communication.
• Plan and execute monthly rotating menus and special food promotions with the Unit Manager.
• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.
• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.
• Attend weekly service meetings to improve and enhance service level.
• Performs any other duties as directed by the Head Chef and Unit Manager.

THE WESTIN SINGAPORE

As Singapore’s first integrated hotel located specially within an office building, The Westin Singapore occupies levels 32 to 46 of Asia Square Tower 2 commercial development in Marina Bay, the heart of Singapore’s bustling financial district. Embracing the Westin brand’s promise 'For a Better You', The Westin Singapore offers 305 guestrooms and suites, four distinct dining venues, an outdoor infinity pool with a stunning view over Singapore’s south coast, the Heavenly Spa by Westin™ and 1,350 square meters of versatile event spaces, all designed with guests’ well-being in mind. For more information, please visit thewestinsingapore.com.

Job Description

POSITION SUMMARY

The Wellness Experience Supervisor is responsible for overseeing the daily operations of the spa, ensuring exceptional guest experiences, maintaining luxury service standards, and supporting business performance through retail and treatment revenue generation. This role provides operational leadership for the reception and therapist teams, supports wellness initiatives and events, and serves as the Leader on Duty, ensuring seamless operations and service excellence.

Guest Experience

• Deliver memorable, personalized, and consistent guest experiences that reflect Westin and Heavenly Spa standards.
• Proactively engage with guests throughout their spa journey to ensure satisfaction and anticipate their needs.
• Resolve guest concerns and service recovery situations promptly, professionally, and effectively.
• Conduct regular floor presence to ensure exceptional service delivery and operational excellence.
• Ensure all guest touchpoints meet established luxury hospitality and wellness standards.

Spa Operations

• Supervise the day-to-day operations of the spa, including reception, treatment rooms, relaxation areas, and wellness facilities.
• Ensure cleanliness, maintenance, presentation, and operational readiness of all spa areas.
• Manage daily opening and closing procedures in accordance with established policies and standards.
• Coordinate therapist schedules, treatment room allocations, and operational workflow to maximize efficiency.
• Monitor compliance with safety, hygiene, sanitation, and operational procedures.
• Ensure adherence to company policies, SOPs, and brand service standards.

Leadership

• Provide daily leadership, guidance, and support to therapists and reception associates.
• Conduct daily briefings to communicate operational priorities, promotions, and service expectations.
• Coach, mentor, and motivate team members to achieve high performance and guest satisfaction.
• Support onboarding, training, and development of new associates.
• Monitor grooming, conduct, and service standards to ensure professionalism and brand consistency.
• Assist the with performance coaching, recognition initiatives, and succession development.

Revenue & Sales

• Drive treatment upgrades, Spa Plus offerings, wellness experiences, and retail sales opportunities.
• Monitor daily revenue performance, productivity, and guest conversion metrics.
• Support the execution of promotional campaigns, wellness programs, and special events.
• Encourage and coach associates to achieve retail, upselling, and revenue targets.
• Identify opportunities to enhance guest spend and improve overall business performance.

Administration

• Support reservation management and optimize appointment scheduling to maximize utilization.
• Monitor inventory levels and coordinate ordering requirements for retail products, spa supplies, and operational materials.
• Prepare and review daily operational reports and communicate key updates to management.
• Assist with forecasting, scheduling, payroll inputs, and administrative documentation.
• Maintain accurate records and ensure compliance with audit and reporting requirements.

Requirements

• Minimum 3 years' experience in luxury spa or hotel operations. 
• At least 1 year in a supervisory or senior therapist/reception role. 
• Strong leadership and communication skills. 
• Knowledge of luxury hospitality standards preferred. 
• Ability to lead shifts independently. 
• Flexible to work weekends and public holidays

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Triple Speciality Pte. Ltd.

Job Description

As a Demi Chef, you will support the Chef de Partie in managing a specific kitchen section, ensuring consistent food quality and smooth operations. You will play a hands-on role in food preparation while developing your culinary skills within a structured and quality-driven kitchen.

Key Responsibilities

Food Preparation

• Assist in preparing and cooking dishes according to recipes and standards

• Ensure consistency in taste, portioning, and presentation

• Support mise en place and daily kitchen prep

Kitchen Operations

• Maintain cleanliness and organization of workstations

• Follow food safety and hygiene standards at all times

• Assist with stock rotation (FIFO), storage, and inventory checks

• Support receiving and checking of deliveries

Team Support

• Work closely with Chef de Partie and kitchen team during service

• Assist in guiding junior kitchen staff when required

• Ensure smooth coordination with front-of-house team

Requirements

• Some kitchen experience (Commis or similar role) preferred

• Basic knowledge of cooking techniques and kitchen operations

• Willingness to learn and grow in a professional kitchen

• Able to work in a fast-paced environment

• Willing to work shifts, weekends, and public holidays

UMI 168 PTE. LTD.

Job Description

Job Summary

Manage and lead all food and beverage operations, designing menus, purchasing goods, and improving services. Lead and develop the F&B team while ensuring customer needs are proactively addressed and supplier arrangements are effectively negotiated.

Responsibilities

• Manage daily food and beverage operations to ensure smooth and efficient service delivery
• Design and update menus to create exceptional dining experiences that meet customer preferences
• Purchase food and beverage goods, continuously improving procurement processes for quality and cost-efficiency
• Identify and respond proactively to customer needs and concerns to enhance satisfaction and loyalty
• Attract, recruit, train, and appraise F&B personnel to build a skilled and motivated team
• Facilitate two-way communication and foster an ownership culture emphasizing motivation and teamwork
• Organize, direct, and evaluate food and beverage service to maintain high standards
• Schedule shifts to optimize team coverage and operational efficiency
• Negotiate supplier contracts and arrangements to secure favorable terms for food and beverage products

UMI 168 PTE. LTD.

Job Description

RESPONSIBILITIES

• Leads kitchen team in the absence of the Head Chef
• Provides guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during the peak operation hours
• Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards
• Manages food and product ordering by keeping records and minimizes waste
• Works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Assist Head Chef in maintaining kitchen organization, team competency, and training opportunities
• Assist Head Chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend trainings/meetings as and when required
• Adhoc duties/projects assigned by Supervisor

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

Assistant Housekeeper

Reporting to the Executive Housekeeper & designates, the incumbent will be responsible to:-

• Conduct morning role call and briefing to housekeeping team

• Handle the day-to-day Housekeeping operation duties

• Plan and control staff manning, deployment and work schedules

• Assist in housekeeping related projects

• Ensure the quality of the cleanliness and maintenance of the Hotel property

• Conduct training for new recruits and the existing team

• Ensure cost containment and effectiveness in terms of Housekeeping expenses

• Be in-charge of inventory checks

• Manage the performance of a team of Supervisors, Room and Public Area attendants

• Support in daily administration duties

Requirements:-

• At least 1 year of work experience in a similar capacity.

• Energetic, proactive, self-driven, highly motivated and has excellent interpersonal and communication skills.

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

Applicants are invited to send in your updated resume, indicating current and expected salaries as well as contact details, by clicking on the APPLY button.

Kindly note that only shortlisted candidates will be notified.

KMAC International Pte Ltd

KMAC International Pte. Ltd. was founded in 2010. Today, we are one of the leading company which offered cleaning solutions in Singapore. Our team of dedicated employees place particularly strong emphasis on our company’s service quality and after-sales service. We never stop learning to improve ourselves to serve our clients well. And because of this attitude throughout the company, we build strong and harmonious relationships with many customers.

Job Description

Marriott International

Job Description

Wheeler's Estate Pte Ltd

In a metropolitan city like Singapore, where space is a luxury, finding a non-claustrophobic space to wind down and relax is not exactly an easy task. Located in Seletar area, Wheeler’s Estate occupies almost 2 acres of land making itself the largest F&B and event venue in Singapore promoting lifestyle and entertainment.

Job Description

Responsibilities:

• Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards

• Assist with overseeing the daily operation of the kitchen

• Prepare the daily mis-en-place and food productions

• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency

• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times

• Ensures that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures

• Monitor Kitchen maintenance and report any defects of operating equipment to the Head Chef / Chef de Cuisine

• Any other ad-hoc tasks assigned by the Head Chef

What are we looking for?

• At least 1 - 2 year (s) of culinary experience is required for this position

• Possess a valid Food Hygiene certificate.

• An attitude that is keen and willing to learn

• Good teamwork and able to work well in stressful situation and work in a fast paced environment

• Singaporeans and Permanent Residents are welcome to apply

What do we offer?

• Transportation will be provided after midnight hours

• Opportunity for Career Advancement within the Group

• Fun working environment

If you pride yourself on providing great culinary skill and are keen to work for a progressive brand, then this an opportunity to get excited about! APPLY NOW to join our team, enjoy incredible career development opportunities! Please send your resume with details on experience, last drawn and expected salary, via APPLY NOW button below. (We regret that only short listed candidates will be notified)

Copthorne King's 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

Benefits:

• Flexible Benefit

• Birthday Leave

• Special staff rates for F&B and Accommodation under MHR portfolio

• Staff meals provided

Key Responsibilities:
Operations

• Supervise daily bar operations, including opening and closing procedures.

• Ensure adequate stock of beverages, garnishes, glassware, bar tools and supplies.

• Maintain cleanliness, hygiene and organization of the bar and storage areas.

• Monitor beverage preparation standards and compliance with company procedures.

• Support other F&B outlets when operationally required.

Guest Services

• Greet guests, recommend beverages and explain promotions or specials.

• Handle guest feedback professionally and promptly.

• Ensure a memorable guest experience through attentive service.

Financial

• Drive revenue through upselling and suggestive selling techniques.

• Monitor wastage, breakage and stock variances.

• Perform cashiering, settlement and closing duties when assigned

Administrative

• Ensure proper billing procedures and accurate record keeping.

• Assist in inventory counts and stock control activities.

Others:

• Any other duties that may be assigned by the Management from time to time.

Skills and Qualifications

• Minimum 2–3 years of relevant experience in bar operations, restaurants, hotels, or hospitality establishments.

• Able and willing to perform shift work.

• Strong verbal and written communication skills in English; proficiency in additional languages is an advantage.

• Able to multitask effectively and perform well in a fast-paced environment.

• Demonstrates composure and professionalism when handling challenging situations.

• Willing to participate in cross-training and multi-skilling initiatives to support operational excellence and career development.

• Good knowledge of food and beverage service standards, bar operations, and responsible alcohol service.

• Familiarity with POS systems and cash handling procedures.

Momentus Hotel Alexandra

Managed by Momentus Hospitality, we are looking for motivated and energetic people to be part of our growing team. If you have a passion for the industry and are driven by the desire to create inspiring moments, Momentus Hotel Alexandra offers you great opportunities.

Job Description

Job Summary

The incumbent shall be responsible for the overall operation of the security department in the protection of hotel property, guests and staff and their properties.

Responsibilities

• To establish and maintain a high standard of security awareness for the safety and well-being of all hotel guests and staff, while effectively planning, coordinating, and managing the hotel’s security activities.

• To review security measures implemented in the hotel on regular basis, improve on these measures to tighten up the security of the hotel.

• To liaise with government authority and the Police on matters pertaining to hotel security issues.

• To be responsible for all emergency situations and evacuations. To work closely with Engineering department and to carry out periodic training drills and administers fire safety standards. 

• To conduct regular security risk assessments and implement corrective measures to mitigate identified vulnerabilities

• To respond to and investigate security incidents, breaches and emergency situations in a timely and professional manner.

• To ensure compliance with all relevant health, safety and security legislation.

Requirement

• Minimum 3 years of relevant experience within the hospitality industry.

• Professional certification in security management or equivalent qualification.

• Sound judgement and the ability to make quick, informed decisions in high-pressure situations

Far East Hospitality

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

Job Description

Company description:

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

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

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

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

• Village Hotel Sentosa
• The Barracks Hotel Sentosa
• Oasia Resort Sentosa
• The Outpost Hotel

Far East Hospitality

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

Job Description

Company description:

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

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

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

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

• The Barracks Hotel Sentosa
• The Outpost Hotel Sentosa
• Village Hotel Sentosa

Far East Hospitality

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

Job Description

Company description:

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

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

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

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

• The Barracks Hotel Sentosa
• Oasia Resort Sentosa
• Village Hotel Sentosa

JustCo

About JustCo

Job Description

About JustCo Group

JustCo is a platform building the future of work across Asia Pacific. Our vision is to be the global benchmark for flexible workspace by creating connected ecosystems where people, businesses and communities can thrive.

Through our portfolio of brands, including The Collective, JustCo and the boring office, we support organisations of all sizes, from startups and SMEs to multinational corporations, with flexible workspace solutions across multiple cities and markets.

Beyond workspace, JustCo helps businesses scale faster through flexibility, operational simplicity and access to a regional network. For landlords, we transform buildings into vibrant business destinations that attract demand, enhance asset performance and create long-term value.

Together with our members, partners and landlords, we are building an ecosystem that connects work, business, learning, wellness and community, enabling people and organisations to grow and succeed.

Supporting the Community team, this role will have to:

• Greet and provide exceptional customer service to JustCo members, visitors, guests
• Respond customer service-related queries/requests from clients/ visitors/ guests over various channels (e.g. at the centre front desk, via emails or calls)
• Assist with JustCo members move in, move out experiences (e.g., setting up a studio, handling necessary studio reinstatement works)
• Assist with day-to-day operations of JustCo centre to ensure a satisfied staying / working experience at JustCo Co-working spaces
• Follow internal SOP to complete some related administrative work
• Assist with members events/ JustCo initiatives in our centre

Requirements:

• With min. 2 years working experience in hospitality or service industry
• Good spoken English and proficient in MS Office
• Friendly, cheerful and energetic
• Team player with ability to work independently

We will review your application and will contact you within two weeks if you are shortlisted for an interview.

Spark your potential at JustCo! We believe work should be energizing and fulfilling. Our company values growth and offers endless possibilities to develop your career and yourself. Join our passionate team and discover a work environment that helps you thrive. This is the place that works for you.

Sinweb Manpower

Job Description

Responsibilities:

• Coordinating daily management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Able to work night shift

Requirements：

• Proven work experience or similar role
• Proven customer service experience as a supervisor
• Strong leadership, motivational and people skills
• Acute financial management skills

Martino Agency

Job Description

We are looking for food and beverage supervisor who is responsible forall of the business operations of a dining establishment. Duties typicallyinclude interviewing, hiring, training, scheduling and managing employees, aswell as overseeing inventory, including food and beverages, supplies and otherrestaurant equipment.

Responsibilities:

• Ensure exceptional customer service by training and coaching staff on proper service techniques, resolving customer complaints, and ensuring a positive dining experience.
• Maintains constant communication with and supports the Executive Chef;
• Analyses and monitors food and supply costs and revenue data on daily, weekly and monthly basis;
• Manages the guest dining reservation system;
• Receives and greets guests and assists with seating, ensuring that guests have a pleasant and memorable dining experience;
• Coordinates food service between kitchen and service staff;
• Monitoring the restaurant’s cash flow and settling outstanding bills;
• Reviewing customer surveys to develop and implement ways to improve customer service;

Qualifications:

• Relevant experience as F&B Supervisor or related role
• Excellent customer service skills
• Good communication skills
• Leadership skills
• Proficient in computer including POS systems, Word and Excel
• Professional appearance appropriate for a fine dining establishment
• Full time flexible hours are required 

Martino Agency

Job Description

We are looking for food and beveragesupervisor who can direct and schedules kitchen, bar staff and food andbeverage servers. During peak hours they may assist in seating or servingcustomers and ensure the cleanliness and general look of the dining room.

Responsibilities:

• Greet customers and answer their questions about menu items and specials
• Take food or drink orders from customers
• Relay customers’ orders to other kitchen staff
• Prepare food and drink orders, such as sandwiches, salads, and coffee
• Accept payments and balance receipts
• Serve food and drinks to customers at a counter, at a stand, or in a hotel room
• Clean assigned work areas, dining tables, or serving counters
• Replenish and stock service stations, cabinets, and tables
• Set tables or prepare food trays for new customers

Qualifications:

• Excellentsales skills
• Excellentcustomer service skills
• Goodcommunication skills
• Leadershipskills
• Provenhuman resource management skills such as training, motivation,
• Excellentorganizational skills
• Knowledge of the products, services, sector,industry and local area
• Knowledge of relevant legislation andregulations

UEMS Solutions Pte Ltd

The Company is an Integrated Facilities Management (IFM) company with more than 2,000 employees, providing healthcare support services and property & facilities management services to both public and private sectors in Singapore. The company has 2 core businesses in healthcare support and facilities management services.

Job Description

MCBISTRO PTE. LTD.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

Hunan Traditional Cuisine Pte Ltd

New concept of Chinese Restaurant

Job Description

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated

Interested application please Whatsapp 91•• •746, Thank you.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

Job Summary

We are looking for a motivated and service-oriented Management Trainee to join our team as a Food Services Crew Leader. This role provides hands-on experience in restaurant operations, customer service and team coordination, with opportunities to develop leadership skills and progress within the organisation.

• Support the day-to-day service operations to ensure smooth and efficient outlet performance.
• Deliver excellent customer service and maintain a high level of customer satisfaction.
• Take customer orders and serve food and beverages accurately and efficiently.
• Provide menu recommendations and respond professionally to customer enquiries.
• Monitor service operations to ensure compliance with company service standards, SOPs and safety requirements.
• Maintain high standards of food quality, service, cleanliness and outlet presentation.
• Support the Outlet-in-Charge in coordinating and guiding service crew to ensure tasks are completed effectively.
• Assist in maintaining a positive and professional working environment within the outlet.
• Identify areas for improvement and support initiatives to enhance service standards and operational efficiency.
• Perform other duties as assigned by the supervisor or management.

• Degree/Diploma in Hospitality, F&B Management, Business Management or a related discipline.
• Candidates with F&B, hospitality or customer service experience will have an added advantage.
• Strong communication and interpersonal skills.
• Positive attitude with a strong customer-service mindset.
• Able to work well in a fast-paced restaurant environment.
• Responsible, proactive and willing to learn.
• Strong leadership potential with an interest in developing a long-term career in F&B management.

🎉 Sign-On Bonus: Up to $1,500!

• Structured training and career development opportunities.
• Hands-on exposure to restaurant operations and team leadership.
• Opportunities for career progression within the organisation.

Sinweb Manpower

Job Description

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock-checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

Job Description & Responsibilities

1. Kitchen & Daily Operations

• Lead and oversee all Back-of-House (BOH) kitchen operations to ensure smooth and efficient daily operations.
• Manage food preparation, cooking, plating and service according to company SOPs and quality standards.
• Ensure consistent taste, presentation, portion control and food quality across all dishes.
• Coordinate closely with the Restaurant Manager and FOH team to ensure smooth service, especially during peak periods.
• Monitor kitchen workflow, productivity and overall operational efficiency.

2. Chinese Cuisine & Menu Development

• Lead the preparation and execution of Chinese cuisine, ensuring authenticity, consistency and high food standards.
• Develop and improve recipes, dishes and menus in line with customer preferences and business objectives.
• Introduce new dishes and seasonal menu items where required.
• Standardise recipes, portion sizes and cooking methods across the kitchen.
• Ensure all dishes are prepared according to approved recipes and presentation standards.

3. Kitchen Team Management & Development

• Lead, supervise and motivate the kitchen team to achieve operational and food quality standards.
• Recruit, train and develop kitchen staff, including Commis Chefs, Demi Chefs, Chef de Partie and other BOH team members.
• Prepare staff schedules and ensure adequate manpower coverage during peak periods.
• Conduct performance evaluations and provide coaching and on-the-job training.
• Maintain discipline, teamwork and a positive working environment within the kitchen.

4. Food Cost, Inventory & Waste Control

• Monitor food costs and ensure effective control of ingredients and kitchen supplies.
• Manage inventory, purchasing, stock rotation and food storage.
• Work closely with suppliers and management to maintain consistent ingredient quality and competitive pricing.
• Minimise food wastage through proper portion control, preparation and stock management.
• Conduct regular stock checks and monitor food cost performance against budget.

5. Food Safety, Hygiene & Compliance

• Ensure strict compliance with SFA food safety, hygiene and sanitation requirements and company standards.
• Maintain high standards of kitchen cleanliness, personal hygiene and food handling.
• Ensure proper storage, labelling, temperature control and FIFO practices.
• Conduct regular kitchen inspections and promptly address any food safety or hygiene issues.
• Ensure kitchen equipment is properly maintained and safely operated.

6. Labour & Productivity Management

• Manage kitchen manpower effectively to achieve operational and labour cost targets.
• Optimise staff deployment according to business volume and peak periods.
• Monitor staff productivity and identify opportunities to improve kitchen efficiency.
• Control overtime and ensure manpower is utilised effectively.

7. Sales & Business Support

• Work closely with the Restaurant Manager and Operations Manager to support sales and profitability targets.
• Provide input on menu pricing, food costs, new dishes and kitchen-related promotions.
• Support promotional campaigns, special events and new menu launches.
• Monitor customer feedback relating to food quality and implement improvements where necessary.

8. Administrative & Reporting

• Ensure timely completion and submission of required kitchen reports and records.
• Maintain records relating to inventory, food costs, wastage, staff attendance and kitchen operations.
• Ensure compliance with company policies, SOPs and internal training requirements.
• Carry out other duties and responsibilities as assigned by Management.

• Minimum 5–8 years of relevant kitchen experience, with proven experience as a Head Chef, Executive Chef or Senior Chef in Chinese F&B operations.
• Strong knowledge and practical experience in Chinese cuisine, preferably in a restaurant or multi-outlet F&B environment.
• Proven ability to lead, manage and develop a kitchen team.
• Strong knowledge of Chinese cooking techniques, ingredients, food preparation and presentation.
• Experience in menu development, recipe standardisation and food costing.
• Good understanding of food safety, hygiene and SFA requirements.
• Strong knowledge of inventory, purchasing, stock control and wastage management.
• Able to work effectively in a fast-paced, high-volume restaurant environment.
• Strong leadership, communication and problem-solving skills.
• Hands-on, responsible and able to lead by example.
• Willing to work weekends, public holidays and extended hours when required.
• Relevant culinary qualifications or professional chef certification will be an advantage.
• Candidates with experience in Chinese restaurant chains, banquet operations or multi-outlet F&B groups will have an added advantage.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

Job Summary

We are seeking a dynamic and experienced Assistant Restaurant Manager to support the day-to-day operations of our expanding Chinese restaurant chain. The successful candidate will work closely with the Restaurant Manager and Operations Manager to ensure operational excellence, outstanding guest experience, effective team management, and achievement of sales and profitability targets.

1. Restaurant Operations

• Oversee daily FOH and BOH operations in accordance with company SOPs and service standards.
• Ensure smooth coordination between the service and kitchen teams, particularly during peak periods.
• Monitor service efficiency, food quality, table turnover, and overall restaurant performance.
• Ensure proper inventory management, ordering, stock control, and waste reduction.

2. Team Leadership & Development

• Supervise, coach, and motivate restaurant staff to achieve operational and service standards.
• Assist in recruitment, onboarding, training, and performance management.
• Prepare staff schedules to ensure adequate manpower coverage and operational efficiency.
• Conduct regular performance reviews and identify training and development needs.

3. Customer Service

• Maintain high standards of hospitality and customer service.
• Monitor customer feedback and take prompt action to address service issues.
• Handle customer complaints professionally and implement appropriate corrective actions.

4. Sales & Profitability

• Work with the Restaurant Manager and Operations Manager to achieve sales, productivity, and profitability targets.
• Monitor daily sales performance and identify opportunities to improve revenue.
• Control food, beverage, labour, and operating costs within budget.
• Analyse operational performance and provide timely feedback and recommendations.

5. Labour & Productivity Management

• Monitor manpower deployment and ensure labour costs are aligned with budget.
• Optimise staff productivity through effective scheduling and deployment.
• Identify opportunities to improve operational efficiency and reduce unnecessary costs.

6. Food Safety, Hygiene & Compliance

• Ensure compliance with all applicable food safety, hygiene, sanitation, workplace safety, and company requirements.
• Conduct regular operational and safety checks and promptly address any non-compliance or hazards.
• Ensure all staff adhere to food handling and hygiene standards.

7. Administration & Reporting

• Complete and submit all operational and administrative reports accurately and on time.
• Ensure proper documentation of attendance, payroll-related matters, inventory, expenses, and other operational records.
• Coordinate staff training schedules and ensure compliance with internal training requirements.
• Support marketing and promotional activities by implementing and monitoring in-store promotions.
• Carry out other duties and responsibilities as assigned by Management and supporting departments.

• Certificate/Diploma in Hospitality, Restaurant Management, F&B Management, or equivalent.
• Minimum 3 years of relevant restaurant/F&B management experience.
• Experience in Chinese restaurant operations will be an added advantage.
• Strong leadership and people management skills.
• Energetic, proactive, service-oriented, and a strong team player.
• Good communication, interpersonal, problem-solving, and analytical skills.
• Strong understanding of manpower planning, cost control, and restaurant operations.
• Able to work in a fast-paced environment, including weekends and public holidays.

Wenet SGP Pte Ltd

Wenetgroup Ltd. is an operations management consulting firm headquartered in Taipei, Taiwan. We provide one-stop business solutions to help clients solve operational challenges, optimize processes, and improve performance.

Job Description

Company Overview

Wenetgroup Ltd is an enterprise management consulting firm with headquarters in Taipei and offices in America, Japan, Malaysia, and Singapore. We specialize in business branding, marketing, integrated management, talent cultivation, and professional services including project and event management.

Job Summary

We are seeking a highly organized, proactive, and detail-oriented Household Manager to oversee the daily operations of a private household. The role involves managing household schedules, supervising staff, coordinating maintenance works, handling administrative matters, and ensuring the smooth running of the residence in accordance with the family’s standards and requirements.

• Manage the household schedule and calendar for the Chairman/CEO and family members.
• Arrange appointments for both personal and professional matters.
• Handle household bills, payments, records, and other administrative duties.
• Run errands and complete ad hoc tasks as required.
• Maintain proper records of household documents, invoices, approvals, service reports, photos, vendor lists, and maintenance history.

• Supervise and coordinate household staff, including housekeepers, private chefs, nannies, drivers, and other service personnel.
• Plan and manage staff rosters, manpower arrangements, and shift schedules.
• Monitor household inventory and ensure essential supplies are well maintained and replenished.
• Ensure household staff follow established standards, procedures, and daily routines.

• Schedule, coordinate, and supervise home maintenance, servicing, repair works, cleaning, pest control, replacements, and other facilities-related matters.
• Liaise with building management, landlords, contractors, vendors, and service providers regarding maintenance and operational matters.
• Monitor ongoing maintenance or renovation projects to ensure timely completion and quality standards are met.
• Ensure the residence is kept in excellent, safe, clean, and functional condition at all times.

• Source suitable vendors, contractors, service providers, and suppliers.
• Obtain quotations, compare costs, and prepare recommendations for approval.
• Source and propose suitable household items, furnishings, fixtures, appliances, and equipment, taking into consideration functionality, durability, cost, and aesthetics.
• Coordinate purchases, deliveries, installations, and follow-up services where required.

• Assist in planning, organizing, and coordinating household events, gatherings, and private functions.
• Provide support for business trips, including arranging domestic/local flights, transportation, accommodation, and any required local setup.
• Coordinate logistics and ensure all arrangements are completed smoothly and efficiently.

• Prepare, maintain, and update household management SOPs and manuals.
• Develop and manage equipment manuals, inventory lists, vendor lists, maintenance checklists, and daily operational checklists.
• Ensure household procedures are clearly documented and consistently followed.

• Prior experience as a Household Manager, Estate Manager, Personal Assistant, Butler, or similar role is preferred.
• Strong organizational, coordination, and problem-solving skills.
• Ability to manage multiple tasks and priorities efficiently.
• Good communication and vendor management skills.
• High level of discretion, professionalism, and confidentiality.
• Able to supervise household staff and coordinate with external parties effectively.
• Hands-on, resourceful, and able to work independently with minimal supervision.
• Flexible and willing to support ad hoc household or family-related matters when required.

• Detail-oriented and service-minded.
• Reliable, responsible, and trustworthy.
• Strong sense of urgency and follow-through.
• Able to maintain high household standards.
• Presentable, professional, and calm under pressure.

LE YI MANAGEMENT PTE. LTD.

Job Description

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Sodexo Singapore Pte Ltd

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

Job Description

Working Hours : 6 days work week
Working Location : Dover

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

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

·     Maintain and enhance manpower management by daily effective communication.

·     Ensure that quality and wholesome food is served in the facility.

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

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

·     Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

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

·     Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·     Submit weekly and monthly financial/administration reports to the Unit Manager.

·     Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

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

·     Evaluate and administer manpower plans, employee training & development.

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

·     Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·     Keeping Food Sampling and Daily Cooking Core temperature recordings.

·     Ensure recording temperature for all refrigerators.

·     Perform all other common duties assigned by both the client and management of Sodexo Singapore.

NEXUS KITCHEN PRIVATE LIMITED

Job Description

Job Summary

Lead and manage kitchen operations by controlling food preparation, designing menus, planning orders, and overseeing staff hiring, training, and performance to ensure high-quality culinary service and compliance with safety standards.

Responsibilities

• Manage food preparation processes to ensure timely and high-quality meal production
• Design and update menus with new or existing culinary creations to maintain variety and quality
• Plan and order kitchen equipment and ingredients based on inventory shortages to maintain smooth operations
• Coordinate and arrange timely repairs of kitchen equipment to minimize downtime
• Identify and resolve operational problems or defects to maintain kitchen efficiency
• Hire, train, and manage kitchen staff to build a skilled and effective team
• Supervise and evaluate subordinate staff to ensure adherence to standards and productivity
• Assess staff workload and calculate appropriate compensation to optimize labor resources
• Maintain accurate payroll and attendance records for all kitchen employees
• Ensure compliance with sanitation regulations and safety standards to uphold a safe working environment
• Work across different shop locations and on public holidays as required to support business needs

Martino Agency

Job Description

We are seeking for a passionate and driven F&B Supervisor who isresponsible for overseeing and managing all aspects of food and beverageoperations, including budget management, team leadership, customer service,menu design, and compliance with health and safety regulations.

Responsibilities:

• Manage all F&B and day-to-day operations
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers’ needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Organize, direct and evaluate food and beverage service
• Shift scheduling
• Negotiate supplier arrangements for food and beverage products

Qualifications:

• Proven food and beverage management experience
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded

NEXUS KITCHEN PRIVATE LIMITED

Job Description

Job Summary

Lead and manage daily food and beverage operations by designing menus, forecasting supplies, enforcing policies, and building vendor and customer relationships to drive business success and operational excellence.

Responsibilities

• Design and continuously improve delicious and attractive menus to enhance customer satisfaction
• Forecast, plan, source, and order food and beverage supplies to maintain optimal inventory levels
• Build and maintain positive relationships with food and beverage vendors to ensure quality and timely deliveries
• Manage daily food and beverage operations to ensure smooth service and compliance with standards
• Enforce adherence to food safety regulations to maintain a safe and hygienic environment
• Maintain positive customer relationships by processing complaints and responding effectively to customer needs
• Assist with marketing events to promote food and beverage offerings and increase customer engagement
• Create and enforce restaurant policies, set targets, and monitor KPIs to drive operational performance
• Hire, train, and manage food and beverage staff to build a competent and motivated team

Preferred competencies and qualifications

• Minimum of 4 years experience in the hospitality industry with a focus on food and beverage management
• Culinary or food service management degree may be advantageous
• In-depth knowledge of the food industry to inform decision-making and strategy
• Strong working knowledge of restaurant management software and related computer applications
• Ability to adhere to budgets and meet financial targets to ensure profitability
• Exceptional organizational, leadership, problem-solving, and communication skills to lead teams and resolve challenges
• Ability to forecast food and beverage needs accurately to optimize inventory and reduce waste
• Excellent customer service skills to enhance guest experience
• Strong delegation skills to effectively manage team responsibilities