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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.

PARADISE PALACE PTE. LTD.

Job Description

• Cleans food preparation areas as determined by law and company policy
• Prepares foods to the specifications of the client
• well experience in South Indian cuisine.
• Experience in Heavy cooking (1000-3000 Pax)
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manages other employees in the kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer
• Portions, arranges, and garnishes food based on client preference
• Assists other cooks during the food assembly process
• Devises new recipes
• Estimates expected food consumption and organises preparation
• Keeps records and accounts of food purchases
• Orders new menu items for specials or cheap deals
• Butchers and cooks animal meat based on the restaurant atmosphere
• Meets with customers to ensure a great meal experience
• Prepares any necessary sauces or accompaniments before meal service begins
• Stays open until the last customer leaves
• Offers a creative menu to compete with other local restaurants
• Cleans up after business hours

Fico Restaurant Pte. Ltd.

Job Description

Fico is a casual, beachfront Italian restaurant along East Coast Park by Chef-Partner Mirko Febbrile. Fico is inspired by Cucina Povera (a waste-not, want-not approach) and celebrates the simplest things in life, from humble ingredients to genuine, no-frills hospitality.

Fico is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Oversee daily operations of the hot kitchen and ensure smooth service
• Lead and supervise the kitchen team during preparation and service
• Prepare and oversee mise-en-place and hot food items according to standards
• Ensure consistency in food quality, presentation and portion control
• Set up and maintain fully stocked kitchen stations
• Monitor stock levels, inventory, proper storage and stock rotation
• Maintain high standards of food hygiene, cleanliness and sanitation
• Train and guide junior kitchen staff

Requirements:

• Proven experience as a Junior Sous Chef, Chef de Partie or similar role
• Strong knowledge of hot kitchen operations and cooking techniques
• Good leadership, communication and organizational skills
• Strong attention to detail and commitment to food quality

What to expect:

• Direct transport in to restaurant from Bedok MRT
• 5 day work week
• Join a dynamic, young and fun loving service team
• Excellent team culture and a defined career growth plan to develop yourself

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

Fico Restaurant Pte. Ltd.

Job Description

Fico is a casual, beachfront Italian restaurant along East Coast Park by Chef-Partner Mirko Febbrile. Fico is inspired by Cucina Povera (a waste-not, want-not approach) and celebrates the simplest things in life, from humble ingredients to genuine, no-frills hospitality.

Fico is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Setting up workstation with all the needed ingredients and cooking equipment
• Ensuring great presentation by dressing dishing before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

What to expect:

• Direct transport in to restaurant from Bedok MRT
• 5 day work week
• Join a dynamic, young and fun loving service team
• Excellent team culture and a defined career growth plan to develop yourself

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

Hotel Grand Pacific

Hotel Grand Pacific Singapore is a four star, smoke-free hotel consisting of deluxe rooms, premier rooms and suites all set up with broadband internet access.

Job Description

Job Description:

• Assist Outlet Manager in managing and ensuring smooth daily restaurant operations.

• Attend to customers’ needs, complaints, feedback and enquiries.

• Responsible for daily restaurant related reports.

• Ensure service standards and processes are well-maintained and adhered to during operation hours.

• Handle multitasking to complete multiple orders or switch between different types of events.

• Perform cashiering duties, daily opening and closing.

• Responsible for banquet setup and cleanliness of the function rooms.

• Assist in training, coaching, and mentoring new colleagues.

• Any other ad-hoc duties and responsibilities assigned.

Requirement:

• Diploma or Degree in Hospitality Management, Operations Management, or a related discipline.

• Candidates with prior F&B or customer service experience will have an added advantage.

• Possess strong interpersonal and communication skills.

• Good team player and able to work independently.

• Strong management skills with the ability to lead a team.

• Able to commit on weekends and Public Holidays.

• Fresh graduates are welcome to apply.

HEY ROCKET PTE LTD

Job Description

About the role

Strategically manage manpower deployment during daily operations, peak periods, and major events, overseeing group arrivals, departures, guest movements, and driveway operations. Personally oversee the arrival, rooming, and departure of VIP and key guests, maintaining a strong presence at the lobby and driveway during critical guest-flow periods. Lead, coach, and develop the Guest Services team through training and performance management.

Key responsibilities

• Strategically manage manpower deployment during daily operations, peak periods, and major events

• Oversee group arrivals, departures, guest movements, and driveway operations

• Coordinate with Convention Services and event organizers for group luggage and deliveries

• Prepare and review rosters while balancing productivity, team wellbeing, and cost control

• Personally oversee the arrival, rooming, and departure of VIP and key guests

• Maintain a strong presence at the lobby and driveway during critical guest-flow periods

• Respond effectively to emergencies while prioritizing guest and colleague safety

• Oversee Bell Services, Concierge, and Valet operations

• Lead, coach, and develop the Guest Services team through training and performance management

About you

• Minimum 2 years of supervisory experience in hospitality

• Hands-on experience with OPERA CLOUD PMS is essential

• Strong knowledge of Bell Services, Concierge, and Valet operations

• Diploma/Degree in Hospitality Management or a related discipline preferred

• Relevant hotel operations experience

• Strong written and spoken English; additional languages are an advantage

• Proven leadership and team management abilities

• Proactive mindset with a strong passion for delivering exceptional guest experiences

HEY ROCKET PTE LTD

Job Description

About the role

Assistant Gold Manager is committed to train and develop the VIP Gold Lounge team in an innovative environment to deliver excellent service through our unique Butler and anticipatory service.

Key responsibilities

• Assign sufficient manning to cater for daily operational needs

• Planning of VIP arrivals and departures and ensuring operational efficiency

• Develop and maintain strong guest relationships to ensure guest loyalty

• Handle guest issues when needed

• Meet, greet, rooming and service of all VIP guests

• Plan and review rosters to ensure productivity goals are met

• Ensure LQA service standards are in practice as set by the hotel at all times

• Conduct audit checks on colleague's service standards and ensure compliance with hotel standards

• Responsible for all aspects of Guest Service and Guest Satisfaction that are generated and maintained on the Executive Club

• Monitor maintenance and development of the physical Executive Club product

About you

• Minimum GCE "A" Level, University Degree Preferred

• Minimum 4 years of luxury hotel experience, preferably in Front Office

• Good decision making skills

• Knowledge of Opera System and other related sub-system interfaced to the PABX and/or the hotel's computer system

• Proven ability to guide and coach team members

• Responsive to continuous challenges and open to making changes to achieve targeted results

• Posses drive, initiative and must be able to work independently

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

Key responsibilities

• Monitor bar operations stocks and/or inventory and ensure they are in good condition for guests to use.

• Convey any message from Management promptly to team members as per instructions such as executing all in-house and third party outlets' promotions or corporate initiatives.

• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up.

• Take care of F&B services and provide relevant correspondence to guest queries.

• Be familiar with Food and Beverage Operation functionality and other related task.

• To comply with all company and local laws for restaurant licensing and renewals.

• To monitor and take corrective action to reduce waste, misuse and breakage.

• Duties as assigned by the Management Team.

Requirements

• 1–3 years of experience in a hotel environment.

• Familiarity with POS systems and inventory tracking tools.

More Yogurt

Job Description

Responsibilities including but not limited to:

• Assist the management with daily operational matters
• Motivate team members and maintain a high level of team cohesiveness
• Ensure staff adhere to company SOP
• Support the daily operation in collaboration with the managers, assist with monthly forecasting, weekly schedule, restaurant profitability evaluation etc.
• Plan routine cleaning of the outlet
• Routine inventory stock checking
• Maintain Food Hygiene and Safety Standards
• Execution of maintenance schedule for equipment and perform routine inspections
• Able to resolve any service disruptions or customer complaints
• Able to demonstrate excellent communication and interpersonal skills
• Responsible for the preparation work of outlet opening and closing during operation hours

Requirements:

• A minimum of 2 year of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills
• Able to commit shift work, weekends and public holidays

Hotel Grand Pacific

Hotel Grand Pacific Singapore is a four star, smoke-free hotel consisting of deluxe rooms, premier rooms and suites all set up with broadband internet access.

Job Description

Job Description

• Coordinate the maintenance of rooms, public areas and housekeeping equipment
• Inspect rooms and public areas to ensure cleanliness level conforms to hotel standards
• Maintain inventory of housekeeping supplies and equipment
• Monitor turnover of rooms to ensure housekeeping efficiency
• Organize work activities for shift commencement and completion
• Plan resources and allocate work assignments to team members
• Supervise work performance to ensure cleaning and maintenance are carried out in accordance with SOPs.
• Execute response and recovery actions during emergency situations
• Resolve guests’ concerns and feedback
• Conducts training and coaching to team members
• Assist with cleaning duties as and when required

Requirements

• Min 2 years of supervisory experience in housekeeping operations
• Able to perform rotating shifts, including weekend and public holidays
• Team player with positive work attitude
• Possess good communication, interpersonal and leadership skills
• Has good observation and pays attention to details
• Ability to work independently and take initiative
• Able to start work within short notice will be an added advantage

HEY ROCKET PTE LTD

Job Description

About the role

As Sales Manager, you will be responsible for developing and executing strategic sales initiatives, building strong client relationships, and managing a high-performing sales team. This role is crucial to our client's business objectives and will position you as a key member of our leadership team, directly impacting the hotel's financial performance and market presence.

Key responsibilities

• Develop and implement comprehensive sales strategies to achieve revenue targets across room bookings, conferences, events, and ancillary services

• Lead, mentor and manage a sales team, ensuring targets are met and staff are motivated and professionally developed

• Build and maintain strong relationships with key corporate accounts, travel agents, tour operators and event planners

• Identify new business opportunities and market segments to expand the hotel's revenue streams

• Prepare and deliver persuasive proposals and presentations to prospective clients and stakeholders

• Monitor market trends, competitive activity and pricing strategies to ensure the hotel remains competitive

• Collaborate with the operations and marketing teams to ensure seamless service delivery and customer satisfaction

• Analyze sales performance metrics and provide regular reports to senior management

• Attend industry events and networking functions to generate leads and strengthen the hotel's market position

What we're looking for

• Minimum 3-5 years of proven sales experience in the hospitality industry, preferably within a hotel environment

• Strong track record of achieving and exceeding sales targets in a results-driven environment

• Excellent leadership and team management capabilities with the ability to inspire and develop staff

• Exceptional communication and interpersonal skills with the ability to build rapport at all levels

• In-depth knowledge of hotel operations, room sales, conference and event management

• Proficiency in hotel property management systems (PMS) and sales CRM software

• Strong analytical and problem-solving abilities with sound business acumen

• Bachelor's degree in hospitality management, business administration or a related field, or equivalent practical experience

• Fluency in English; proficiency in additional languages is advantageous

• Ability to work under pressure, manage multiple priorities and maintain a professional demeanor

The Supreme HR Advisory Pte Ltd

Here at The Supreme HR Advisory, we pride ourselves on being a vibrant recruitment firm with strong Southeast Asia standing. We believe in customizing our services to your unique needs. We are dedicated, enthusiastic and we take innovative approaches in customizing our services. Our depth of experience enables us to understand each industry’s challenges and provide expert advice on hiring requirements. Our goal is to leverage on our local knowledge and global expertise to deliver high-quality candidates specifically matched to the requirements of each of our client.

Job Description

• Islandwide

• 5.5 / 6 days work

• Attractive Salary Package

• Company Benefits & Incentives

Requirements:

• Possess Degree Certificate

• With F&B working experience or relevant

Responsibilities:

• Greet and assist customers

• Handle cashiering duties and banking duties

• Provide courteous and efficient food and beverage services to the customers

• Help prepare and clear the tables for restaurant patrons

• Attend and respond to customers’ needs promptly and professionally

• Assist in the serving of the menu-items to restaurant patrons at their seats

• Ensure the smooth operations of the restaurant

Tan Yong Zhi (Jackson) Reg No: R24124461 

The Supreme HR Advisory Pte Ltd EA No: 14C7279

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

5 Days Work Week | AWS & Performance Bonus | Annual Leave & Family Care Leave | Medical & Dental Benefits | Staff Discounts | Staff Meals Provided

As a Chef De Partie, you will be responsible for preparing and presenting dishes in line with the Executive Chef’s standards and Osteria Mozza’s culinary philosophy, managing an assigned section, ensuring organisation, quality mise-en-place, and smooth service execution.

ABOUT OSTERIA MOZZA (https://osteriamozza.com.sg/)

The asian outpost of celebrity chef, Nancy Silverton, serving contemporary Californian-Italian cuisine, featuring fresh mozzarella, handmade pastas, wood-fired pizzas, and premium grilled dishes. Created by celebrated chef Nancy Silverton, the concept combines traditional Italian culinary techniques with the finest seasonal ingredients to create a memorable dining experience​.

RESPONSIBILITIES

• Execute and present dishes in accordance with the Executive Chef’s recipes, standards, and Osteria Mozza’s culinary philosophy.

• Take full ownership of an assigned section, ensuring readiness, organisation, and smooth service execution across all times.

• Maintain high standards of mise-en-place, cleanliness, and workstation organisation.

• Demonstrate strong technical proficiency across cooking methods, including grilling, pasta and pizza preparation, sauce work, and ingredient handling.

• Ensure all ingredients meet quality and food safety standards.

• Plan and manage ingredient needs to maintain adequate supplies for daily operations.

• Manage and monitor inventory of your section, anticipating operational needs and minimising wastage.

• Drive efficiency and consistency during service, maintaining attention to detail under pressure.

• Uphold strict hygiene, sanitation, and health and safety regulations as outlined by management.

• Collaborate harmoniously with both the kitchen and front of house teams to ensure seamless operations and ensure guest satisfaction.

• Contribute to a positive, respectful, and high-performing kitchen culture.

• Perform any other duties assigned by the Management.

REQUIREMENTS

• 1 year of hands-on experience with Italian food and ingredient preparation, with strong product knowledge.

• Strong organisational and time management skills, with the ability to perform under pressure in a fast-paced kitchen with consistency and precision.

• Takes pride in maintaining clean, safe, and well‑organised workspaces and uphold food hygiene and safety practices.

• A positive team player who shows initiative and collaborative mindset to a respectful kitchen culture.

• Flexibility and commitment to work shift hours, weekends, and public holidays.

Greenwood Fish Market

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

Job Description

Key responsibilities

• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation

• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets adhered through effective control systems

• Oversee the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations

• Exhibit culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production

• Assume duties and responsibilities in the absence of the Sous Chef

Requirements

• At least 2 years of relevant working experience in F&B establishments of a similar niche

• Understanding of basic food hygiene practices

• A team player with good and effective communication and interpersonal skills

• Adaptability to change and willingness to embrace new ideas and processes

• Ability to work unsupervised and deliver quality work

Kopitiam Investment Pte Ltd

Kopitiam is a leading name in the local food service management industry. Our outlets are reputed for providing a comfortable, modern dining experience along with the authentic taste of local and international fare - all at competitive prices.

Job Description

The Executive Sous Chef will be responsible for overseeing all aspects of kitchen operations, including menu creation, food preparation, staff management, and ensuring the highest standards of food quality and presentation. The role will also be expected to maintain food safety and sanitation standards while fostering a positive and collaborative work environment. This role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations

Responsibilities

• Lead, train, and mentor all kitchen staff, fostering accountability, skill development, and a growth mindset. Develop future culinary leaders and promote a culture of continuous learning and excellence.

• Uphold the highest standards of food preparation, presentation, and consistency across all menu items. Monitor kitchen workflow and processes to ensure efficiency and operational excellence.

• Collaborate on menu planning, experiment with new recipes, and innovate dishes to enhance offerings, streamline preparation, and leverage insights from the food manufacturing facility.

• Oversee inventory control, sourcing of ingredients, storage, and ordering. Work with procurement and manufacturing teams to optimize cost of goods (COGS) while maintaining high-quality standards.

• Ensure the kitchen adheres to all food safety, hygiene, and workplace health regulations. Maintain a clean, organized, and safe environment at all times.

• Work closely with the Restaurant Manager, front-of-house leadership, and other departments to ensure seamless operations, cohesive teamwork, and exceptional guest experiences.

• Identify opportunities to improve kitchen efficiency, reduce costs, and enhance overall restaurant performance. Implement best practices and drive innovation within the culinary team.

Requirements

• Minimum 8-10 years in the kitchens, with at least 3-5 years of senior leadership experience, preferably in Japanese or fine-dining establishments.

• Strong knowledge of Japanese cuisine, ingredients, traditional cooking techniques, and menu development.

• Proficiency in leveraging inventory management software and data-driven SOP development to ensure operational scalability, cost accuracy, and consistent training across a diverse workforce.

• Proven leadership and team management skills, with the ability to foster accountability, skill development, and a growth mindset.

• Excellent organizational, time management, and communication skills, with the ability to perform under pressure.

• Passionate about food, committed to continuous learning, and dedicated to delivering exceptional dining experiences.

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

REVUP PROSERVICES PTE. LTD.

Job Description

Day: Monday - Saturday
4pm - 2am ( 6 - 5.5days, Subjected to schedule)

Duties:

• Greet customers warmly and provide excellent service at the bar area.

• Take and process drink and food orders accurately and promptly.

• Prepare and serve alcoholic and non-alcoholic beverages in line with company standards.

• Maintain cleanliness and organization of the bar, tables, and service areas.

• Monitor customer behavior to ensure a safe and enjoyable environment.

• Restock bar inventory, including glasses, garnishes, and supplies.

• Support bartenders and other team members to ensure smooth bar operations.

• Comply with all food safety, hygiene, and liquor regulations.

Requirement:

• Previous experience in F&B or hospitality is preferred (training provided for entry-level).

• Strong communication and customer service skills.

• Ability to work in a fast-paced environment with attention to detail.

• Positive attitude, teamwork spirit, and willingness to learn.

• Flexible to work on weekends, evenings, and public holidays.

Interested applicants please Click to apply

Toh Jun Xian
Senior Consultant
R1879771
Revup Proservices Pte Ltd
EA.24C2366

S&K Enterprise Pte Ltd

Job Description

Job Description

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

• Check freshness of food and ingredients

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

• Develop recipes and determine how to present the food

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

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

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

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

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

• Plan orders of equipment or ingredients according to identified shortages

Requirements

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

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

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

S&K Enterprise Pte Ltd

Job Description

Job Description

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

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

Requirements

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

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

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

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

STRAC PTE. LTD.

Job Description

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

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

Job Responsibilities:

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

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

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

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

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

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

Who We’re Looking For:

• Valid Food Hygiene Certificate (minimum Level 1).

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

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

Perks:

• Birthday leave to celebrate with loved ones.

• Competitive staff discounts across outlets.

• Medical and health insurance coverage.

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

Royal Plaza

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

Job Description

Job Summary

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

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

Areas of Focus

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

Strategic Responsibilities / Duties

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

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

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

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

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

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

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

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

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

10. Assist in training and supervising cooks and trainees.

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

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

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

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

15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

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

Burnt Ends Restaurant Pte Ltd

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

Job Description

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

Job Responsibilities:

• Mix and proof dough for a range of bread products

• Shape and score dough to create artisanal breads

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

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

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

• Provide excellent customer service and product knowledge

• Other duties as assigned

Job Requirements:

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

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

• Attention to detail and commitment to quality

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

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

• Punctual and well disciplined

• 5 day work week (44hrs per week)

Nice To have:

• Baking certification or diploma

• Experience with sourdough or artisanal bread-making

• Knowledge of local and international bread styles

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

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

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

More Yogurt

Job Description

Responsibilities including but not limited to:

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

More Yogurt

Job Description

Responsibilities including but not limited to:

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

Requirements:

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

Culina Pte Ltd

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

Job Description

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

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

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

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

Safety and Sanitation

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

Leadership

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

Supervision and Development of Staff

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

Customer Service

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

Cost Control

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

Wastage and Loss Management

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

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

Accor Lounge

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

Job Description

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

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

Key Responsibilities

• Supervise lounge operations and ensuring a seamless guest experience.

• Point of contact for guest concerns and feedback

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

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

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

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

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

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

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

Qualifications

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

• Strong leadership, communication and problem-solving skills.

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

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

• Ability to remain calm and professional under pressure.

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

Additional Information

• 5 day work week

• 44 hours per week

• Eligible for overtime allowances

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

• Uniform and training provide

• Group medical and insurance coverage

• Travel-related perks

dnata Singapore Pte Ltd

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

Job Description

Summary

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

Duties and Responsibilities 

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

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

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

• Assist Sous Chef and Production Chef during Food Presentation.

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

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

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

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

• Ensure staffs adhere to safety rules and regulation practices.

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

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

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

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

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

• Submit wastage and spoilage report to Production Chef.

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

• Plan and order dry store items ahead actual requirement.

• Conduct daily cold room/freezer/equipment inspection.

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

• Undertake any other duties assigned by immediate superior.

• Conduct daily cold room/freezer/equipment inspection.

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

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

Requirements

• Minimum 3 years of experience in culinary operations

• Must have a comprehensive culinary background in a specific cuisine

dnata Singapore Pte Ltd

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

Job Description

Summary

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

Duties and Responsibilities

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

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

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

• Assist Sous Chef and Production Chef during Food Presentation.

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

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

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

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

• Ensure staffs adhere to safety rules and regulation practices.

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

• Ensure food temperatures are within standard limits.

• Provide training, supervise and assign job to staff.

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

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

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

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

• Plan and order dry store items ahead actual requirement.

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

• Conduct daily cold room/freezer/equipment inspection.

• Undertake any other duties assigned by immediate superior.

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

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

Requirements

• Minimum 2 years of experience in culinary operations

• Must have a comprehensive culinary background in a specific cuisine

Alice Boulangerie (RCS) Pte Ltd

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

Job Description

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

Job Description

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

Key Responsibilities

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

• Create classic and signature cocktails with consistency and quality.

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

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

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

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

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

• Assist with inventory counts and stock ordering when required.

• Handle cash and POS transactions accurately.

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

• Deliver exceptional customer service and resolve guest concerns professionally.

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

Job Requirements

• Previous experience as a bartender or mixologist is preferred.

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

• Excellent communication and interpersonal skills.

• Positive attitude with a strong customer service mindset.

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

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

• Responsible, reliable, and well-groomed.

• Food Hygiene certifications are an advantage.
  
  
  
  

GRAND MERCURE ROXY HOTEL

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

Job Description

Duties and Responsibilities

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

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

• Develops, designs, or creates new BBQ items. 

• Ensures compliance with food handling and sanitation standards.

• Maintains purchasing, receiving and food storage standards.

• Assists Executive Chef with all kitchen operations and preparation.

Requirements

• Minimum 5 years of relevant experience

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

• Highly motivated and good team player

• Able to work independently

AL HADI BISTRO PTE. LTD.

Job Description

Supervisor Responsibilities:

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

• Giving instructions or orders to subordinate employees.

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

• Meeting deadlines.

• Approving work hours.

• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.

• Excellent communication skills.

• Eye for detail and accuracy.

• Reliable, with high integrity and strong work ethic.

• Ability to work as part of a team.

• Professional appearance and attitude.

• Computer literacy.

• Proactive organizational skills.

• High school diploma.

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

AL HADI BISTRO PTE. LTD.

Job Description

Job Description:

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

Executive Chef Duties and Responsibilities:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

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

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

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

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

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

Papi's Tacos Pte Ltd

Job Description

About the role

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

What you'll be doing

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

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

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

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

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

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

• Participating in service during peak and non-peak periods

• Identifying opportunities for operational improvements and cost efficiency

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

• Assisting with customer service and ensuring a positive dining experience

What we're looking for

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

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

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

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

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

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

• Organisational skills with the ability to prioritise multiple tasks

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

• Awareness of health and safety regulations within the food industry

What we offer

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

• Clear progression pathway to senior positions within the hospitality sector

• Exposure to all facets of restaurant management and culinary operations

• Staff meals and discounts on Papi's Tacos offerings

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

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

• Competitive remuneration package

About us

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

Apply now

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

Marriott International

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

LUX AND VINE PTE. LTD.

Job Description

Chef de Partie

About the Role

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

Key Responsibilities

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Requirements

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

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

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

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

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

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

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

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

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

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

What We Offer

• Competitive salary package commensurate with experience and qualifications.

• Full-time permanent employment.

• Staff benefits.

• Supportive and professional working environment.

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

About Us

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

Apply Now

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

Concept AC Pte Ltd

Job Description

About the role

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

What you'll be doing

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

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

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

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

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

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

What we're looking for

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

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

3. Excellent customer service orientation and problem-solving skills

4. Proficient in cash handling and inventory management

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

6. Strong communication and interpersonal skills

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

What we offer

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

1. Opportunities for career advancement and professional development

2. Comprehensive health insurance coverage

3. Generous annual leave entitlement

4. Team-building activities and social events

About us

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

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

Treetops Executive Residences

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

Job Description

About the role

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

Key responsibilities

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

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

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

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

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

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

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

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

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

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

About you

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

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

• Previous experience in a Housekeeping managerial or senior supervisory position

• Strong leadership, staff management and training capabilities

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

• Strong planning, organization and problem-solving skills

• Service-oriented with excellent attention to detail

• Good communication and interpersonal skills

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

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

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL SINGAPORE

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

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

Job Summary

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

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

Job Responsibilities

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

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

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

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

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

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

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

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

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

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

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

Requirements:

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

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

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

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

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

• Able to work independently and a good team player.

• Able to commence work within short notice.

For more information, please visit www.goodwoodparkhotel.com

Please be informed that only shortlisted candidates will be notified.

E-Cruit Team Pte Ltd

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

Job Description

Job Responsibilities

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

• Lead and supervise the service and kitchen teams

• Prepare staff schedules and manage manpower

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

• Handle customer feedback and resolve issues promptly

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

• Train and guide staff on SOPs and service standards

• Prepare sales reports and support business performance

• Ad-hoc duties as assigned

Requirements

• Minimum 2 years of experience of restaurant management experience

• Location: Orchard

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

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

• Salary: Up to $4800

How to apply:

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

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

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

EA Personnel: Wong Lin Lin

EA Reg ID: R1659675

EA Licence No.:19C9603

Podject

Job Description

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

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

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

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

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

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

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

Ensure effective communication when presenting dishes to customers

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

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

Table For Three Pte. Ltd.

Job Description

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

Job Summary

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

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

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

Key Responsibilities

Food Preparation & Cooking

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

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

• Manage assigned kitchen station and ensure readiness for service.

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

• Execute orders efficiently and accurately during service.

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

Kitchen Operations

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

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

• Receive and properly store deliveries.

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

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

• Ensure assigned kitchen equipment is properly used and maintained.

Food Safety & Hygiene

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

• Maintain high standards of cleanliness throughout the kitchen.

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

• Report any equipment faults or food safety concerns promptly.

Teamwork

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

• Communicate effectively during preparation and service.

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

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

Requirements

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

• Able to handle food preparation and cooking independently.

• Good understanding of kitchen operations and service flow.

• Positive attitude and willingness to learn and improve.

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

• Good teamwork and communication skills.

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

• Willing to work shifts, weekends and public holidays.

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

Preferred Skills

• Good knife skills and food preparation techniques.

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

• Good understanding of food safety and hygiene practices.

• Ability to follow and execute recipes consistently.

• Ability to manage a kitchen station independently during service.

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

What We Offer

• Structured on-the-job training and development.

• Career progression opportunities within the kitchen team.

• Competitive remuneration based on experience and performance.

• Positive and supportive working environment.

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

SAMS Greens & Grains PTE LTD

Job Description

About the role

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

Key responsibilities

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

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

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

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

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

• Monitor stock levels and report requirements for ingredient replenishment

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

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

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

What we're looking for

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

• Passion for cooking and genuine enthusiasm for the culinary arts

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

• Understanding of food safety, hygiene and health regulations

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

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

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

• Willingness to learn and develop culinary skills and techniques

• Basic knife skills and familiarity with kitchen equipment and procedures

What we offer

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

About us

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

Apply now

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

VAREL SINGAPORE PTE. LTD.

Job Description

About the role

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

Key responsibilities

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

About you

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

About us

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

Private Advertiser

Job Description

About the role

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

Key responsibilities

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

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

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

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

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

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

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

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

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

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

What we're looking for

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

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

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

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

Accor Asia Corporate Offices

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

Job Description

Marriott International

Job Description

Fu Lin Group Pty Ltd

Job Description

HEAD CHEF (Chinese Cuisine)

NEW Live Entertainment Restaurant & Bar — Bugis area

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

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

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

• Manage purchasing, inventory, supplier relationships and wastage control

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

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

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

• Minimum 5 years' experience in Chinese cuisine

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

• Competent in food costing, inventory control and kitchen budgeting

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

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

• Comfortable with a split-shift schedule.

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

To Apply

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

Marriott International

Job Description

Marriott International

Job Description

Sodexo Singapore Pte Ltd

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

Job Description

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

Job Summary:

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

Key Responsibilities:

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

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

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

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

·       Maintain and enhance manpower management by daily effective communication.

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

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

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

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

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

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

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