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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.

Paris Baguette Singapore Pte. Ltd.

SPC Group's aspiration for a happier world through bread started from a small bakery in Korea in 1945. The path which SPC Group has followed is the history of commitment and innovation for an honest taste that makes the world a happier place. With continuous R&D and creative marketing, our brands, Samlip, Shany, Paris Baguette, Baskin Robbins, and Dunkin' Donuts, have become undisputable market leaders in Korea.

Job Description

As the Section Head (Bread), you will manage our boulangerie operations. Your goal is to balance the art of traditional baking with the efficiency of high-volume production, ensuring every loaf and pastry meets our brand's global standards.

Key Responsibilities:

• Fermentation & Baking: Oversee mixing, bulk fermentation, and proofing cycles for all bread varieties (baguettes, soft buns, laminated dough).

• Consistency at Scale: Manage oven rotations and temperatures to ensure perfect crust and crumb across large batches.

• Operational Workflow: Coordinate with the packing and logistics teams to ensure products are cooled and ready for timely dispatch.

• Equipment Care: Supervise the proper use and maintenance of industrial mixers, dividers, and specialized ovens.

• Team Supervision: Lead and schedule the bread production team to meet daily output targets.

Requirements:

• Minimum 5 years of experience in commercial baking or artisanal boulangerie.
• Proven experience in managing large-scale dough production.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations
• Willingness to work rotating shifts and weekends/public holiday.
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

Paris Baguette Singapore Pte. Ltd.

SPC Group's aspiration for a happier world through bread started from a small bakery in Korea in 1945. The path which SPC Group has followed is the history of commitment and innovation for an honest taste that makes the world a happier place. With continuous R&D and creative marketing, our brands, Samlip, Shany, Paris Baguette, Baskin Robbins, and Dunkin' Donuts, have become undisputable market leaders in Korea.

Job Description

We are seeking a highly organized Section Head (Deli) to lead our "Fresh-to-Go" section. This role is critical in ensuring our sandwiches, salads, and savory items are prepared with the freshest ingredients and delivered with maximum efficiency.

Key Responsibilities:

• Assembly Management: Lead the assembly line for sandwiches and deli products, ensuring high-speed output while maintaining recipe accuracy.

• Ingredient Integrity: Oversee the preparation of fresh produce and proteins, ensuring strict FIFO (First-In, First-Out) protocols.

• Cold-Chain Compliance: Maintain the highest level of sanitization and temperature control, adhering to SFA "Ready-to-Eat" food regulations.

• Quality Control: Verify that all fillings, sauces, and spreads are prepared according to standardized recipes.

• Efficiency: Optimize prep and assembly workflows to meet tight early-morning delivery windows.

Requirements:

• Minimum 5 years of experience in a commissary kitchen, catering, or high-volume deli operation.
• Strong background in cold-kitchen management and food safety.
• Excellent organizational skills with the ability to manage numerous SKUs.
• Experience in training staff on portion control and standardized assembly.
• Ability to thrive in a fast-paced, high-volume environment.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations.
• Willingness to work rotating shifts and weekends/public holiday
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

Paris Baguette Singapore Pte. Ltd.

SPC Group's aspiration for a happier world through bread started from a small bakery in Korea in 1945. The path which SPC Group has followed is the history of commitment and innovation for an honest taste that makes the world a happier place. With continuous R&D and creative marketing, our brands, Samlip, Shany, Paris Baguette, Baskin Robbins, and Dunkin' Donuts, have become undisputable market leaders in Korea.

Job Description

· Prepare, bake and present all baked items effectively and efficiently, meeting the company operations manual and gold standards.

· Assist in the preparation, baking and presentation of all baked items.

· Keep up to date with the current promotions and new items in

the menu.

· Ensure that procedures for suppliers, equipment, and work areas

are in compliance to the established standards.

· Assist in keeping food wastage to minimum, through correct product measurement.

· Maintain good knowledge on baking preparation through training by immediate superior/ manual provided by the company.

· Maintain the kitchen cleanliness.

· Ensure that food hygiene and safety standards are maintained

and comply.

· To adhere to kitchen SOPs.

· Report on time, in proper uniform and grooming standard.

· Maintain good personal hygiene as well as high work and safety standards in the workplace.

· Assist in dishwashing duties as and when required.

· Execute any other duties as assigned.

Benefits

· Staff Discount

· Medical Benefits

· Career Progression

· Performance Incentive Bonus

· Flexi-Health Benefits

· Birthday Vouchers

Paris Baguette Singapore Pte. Ltd.

SPC Group's aspiration for a happier world through bread started from a small bakery in Korea in 1945. The path which SPC Group has followed is the history of commitment and innovation for an honest taste that makes the world a happier place. With continuous R&D and creative marketing, our brands, Samlip, Shany, Paris Baguette, Baskin Robbins, and Dunkin' Donuts, have become undisputable market leaders in Korea.

Job Description

Job Responsibilties

• Develop and maintain production schedules for the Deli - Cold/Hot Kitchen team to meet daily and weekly sales demands.
• Oversee the preparation of all cold deli items, ensuring adherence to recipes, portion control, and presentation standards.
• Implement and maintain safe food handling practices, including temperature control, sanitation, and HACCP guidelines.
• Monitor inventory levels and requisition supplies to maintain smooth operations.
• Minimize waste through proper yield management and production planning.
• Lead, motivate, and coach a team of Deli - Cold/Hot Kitchen staff, providing training and development opportunities.
• Conduct performance reviews and hold team members accountable for meeting production goals and quality standards.
• Foster a positive and collaborative work environment, promoting teamwork and communication.
• Conduct regular quality checks on all cold deli items, ensuring freshness, taste, and presentation.
• Develop and implement systems to maintain consistent product quality.
• Investigate and resolve any product quality issues.
• Maintain accurate production records and documentation.
• Assist with the development of new cold deli recipes and menu items.
• Identify and implement cost-saving measures within the Cold Kitchen operation.
• Participate in inventory management and ordering processes.
• Ensure a clean, organized, and safe work environment in the Cold Kitchen.

Jobs Requirements

• Min. Diploma in Culinary or its related field.
• Minimum 5 years of experience in a similar industry such as a high-volume food production environment (deli, central kitchen preferred).
• Strong understanding of cold food preparation, including food safety regulations (HACCP preferred).
• Excellent organizational and time management skills.
• The ability to lead and motivate a team in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Proficient in inventory management.
• Ability to work independently and as part of a team.
• Strong work ethic and a commitment to quality and efficiency.
• Able to work well under pressure in a fast-paced environment
• Able to work on weekends, public holidays and shift work.

Nong Geng Ji Novena Pte Ltd

Job Description

Job Description:

• Creating a professional and welcoming experience for our customers based on the company’s guidelines

• Obtain training and perform duties in Service and Kitchen Department

• Lead by example by demonstrating exemplary professionalism

• Attend to guests’ needs and complaints promptly and politely.

• Recommend improvements to Management where appropriate

• Resolve all potential service failure issues

• Consistently monitor individual performance and progression with your superior and management.

• Provide support as needed in various departments

• Execute any duty that may be assigned from time to time by the Management

Requirements:

• Applicants must possess at least degree in any field.

• Highly motivated and willing to learn

• Strong positive mentality

• Customer-oriented, excellent interpersonal and communication skills

• Possess good initiative and leadership skills.

• On-the-job training provided

• 5.5 days’ work week

• Able to work on weekends and PH

J-Mploy Pte Ltd

Job Description

🟦Working location: Orchard

🟦6 days work 12 hours with lunch and dinner breaks

Key Responsibilities

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

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

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

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

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

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

• Handle customer feedback and resolve operational issues promptly.

• Support staff scheduling, and performance management.

• Implement company initiatives and marketing campaigns across outlets.

Requirements

• Min. 1 year of relevant experience

• Possess Bachelor in Hospitality

• Able to start within short notice

EA License No: 16C8461

EA Personnel Reg No: R1546564 Neo Jiahao Jeffrey

AEGEANSEA PTE. LTD.

“ ALATI, or salt from the ancient Greek word ἅλας, takes great pride in serving only the freshest produce wild-caught by the hands of the fishermen at the Aegean Sea. Donning its traditional uniform of blue and white, the casual and comfortable restaurant with an ambiance reminiscent of Cyclades opened its doors for business on 30th September, 2015. Everything in the menu, from the meat to the pastry to the bread, are made painstakingly and meticulously by hand.”

Job Description

• Candidate must possess at least Primary/Secondary School/"O" Level in any field.

• Required language(s): English (fluent)

• At least 4 Years of working experience in the related field is required for this position.

• Preferably Junior-Executive specialized in Food/Beverage/Restaurant Service or equivalent.

• Responsible for the administration, service, and operation

• Responsible for the smooth operations to achieve good customer satisfaction

• Responsible for the enforcement of restaurant policies and procedures on a daily basis

• Responsible for maintaining a clean and wholesome ambiance in the outlet

• 5-day work week, split shift

• Sundays closed

• Meal allowance provided.

The Ascott Limited

Since pioneering Asia Pacific’s first international-class serviced residence with the opening of The Ascott Singapore in 1984, Ascott has grown to be a trusted hospitality company with more than 950 properties globally. Headquartered in Singapore, Ascott’s presence extends across more than 220 cities in over 40 countries in Asia Pacific, Central Asia, Europe, the Middle East, Africa, and the USA.

Job Description

The Fullerton Hotels and Resorts

Transformed from a magnificent 1928 neo-classical landmark that was once home to the General Post Office, The Fullerton Hotel Singapore with its inspiring legacy and monumental Palladian architecture emanates a timeless grandeur while offering contemporary luxury and Asian hospitality to business and leisure travellers. Each of the 400 rooms and suites has been exquisitely designed by world-renowned architects Hirsch Bedner & Associates and furnished to provide guests the ultimate in opulence.

Job Description

About Lantern

Lantern at Fullerton Bay is already celebrated for its distinctive character, approachable style, and vibrant social atmosphere. Poised to transform into a leading social and cocktail destination, Lantern will blend creativity, sophistication, and a relaxed, welcoming vibe. Our vision is to reimagine the bar experience with a bold, innovative beverage program, engaging activations, and a dynamic atmosphere that sparks connection and celebration. We are now seeking passionate, talented, and creative individuals to join us on this journey—people who thrive in a fast-paced environment, love crafting memorable guest experiences, and want to play a key role in shaping Lantern’s identity as a must-visit, standalone bar in the heart of the city.

About the role

The Mixologist is responsible for creating and serving innovative cocktails while maintaining high standards of service and guest satisfaction. The Mixologist is responsible for delivering exceptional beverage experiences aligned with Lantern’s premium rooftop concept and interacting with guests in a friendly and professional manner. This includes creating innovative cocktails, ensuring high-quality service standards, leading the bar team, and driving beverage sales through creativity, guest engagement, and strategic partnerships.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Cocktail Preparation & Presentation:
Prepare and serve a variety of cocktails, both classic and contemporary.

· Develop, curate, and execute signature cocktail menus and specialty beverage promotions.

· Ensure consistency in drink preparation by following established recipes and techniques.

· Maintain exceptional standards of taste, quality, and presentation in all beverages.

Customer Interaction:

· Engage with guests at the bar, offering personalized service and tailored recommendations.

· Create an inviting and welcoming atmosphere that makes guests feel comfortable and valued.

· Interact with guests on the floor, delivering personalized beverage suggestions and sharing cocktail storytelling.

Bar Management:

· Oversee day-to-day bar operations, including setup, service, and breakdown.

· Ensure the bar area is organized, fully stocked with necessary supplies, and operating efficiently.

· Maintain compliance with all health, safety, and hygiene regulations.

Menu Creation & Innovation:

· Collaborate with the F&B team to design new cocktail menus and specials that align with the restaurant’s concept.

· Experiment with new ingredients, flavors, and techniques to keep the bar menu innovative, fresh, and engaging.

· Enhance the overall guest experience through creative and well-curated beverage offerings.

Inventory Control:

· Manage inventory of spirits, mixers, garnishes, and bar supplies.

· Track usage, place orders, and maintain optimal stock levels in collaboration with the F&B team.

· Ensure effective cost control and minimize wastage through proper stock management.

Staff Training & Development:

· Assist in training new bar staff on cocktail preparation, bar procedures, and customer service techniques.

· Train colleagues on beverage knowledge, upselling techniques, and signature service delivery.

· Share expertise on mixology, trends, and industry innovations to continuously enhance team skills.

· Lead and mentor the bartending team across all bars, ensuring consistent service standards.

· Foster a fun, energetic, and collaborative bar culture that motivates and inspires staff.

· Organize internal challenges, tastings, and competitions to drive creativity and skill development.

· Coach the team on storytelling, upselling, and advanced mixology techniques.

· Encourage team involvement in seasonal “Lantern” cocktails and experiential beverage programs.

Innovations & Partnerships

· Stay up-to-date with market trends, bar innovations, and emerging beverage concepts.

· Participate in external bar events, competitions, and networking opportunities to gain inspiration and build industry connections.

· Collaborate with alcohol suppliers and partners to plan events, tastings, and brand activations that drive guest traffic and enhance Lantern’s brand positioning.

Health & Safety Compliance

· Ensure the bar complies with all health, safety, and fire regulations.

· Follow proper procedures for food and beverage safety, including handling of alcohol and ingredients.

Guest Experience

· Deliver exceptional service to create a memorable guest experience.

· Provide personalized recommendations and respond promptly and professionally to guest inquiries or concerns.

Financial Responsibility

· Assist in tracking and managing bar revenue, beverage costs, and inventory to maintain profitability.

· Analyze sales trends and collaborate with management to maximize revenue.

· Align beverage offerings with outlet budgets, forecasts, and marketing initiatives.

Marketing & Promotion

· Support marketing efforts by promoting special events, seasonal cocktails, and new menu items.

· Stay informed of industry trends and competitor offerings to maintain innovation and competitiveness.

· Create and implement beverage promotions, seasonal offerings, and signature cocktails to drive sales and margin growth.

· Contribute to experiential programming with creative beverage concepts.

Administrative Duties

· Perform administrative tasks including maintaining daily logs, preparing inventory and sales reports, and assisting with staff scheduling.

Quality Control

· Monitor drink quality to ensure consistency in taste, presentation, and portion control.

· Regularly review and update recipes to maintain restaurant standards.

Requirements:

· Minimum GCE “O” level with 2-3 years of experience in a similar mixology role or bar setting; or an equivalent combination of education and experience.

· Proven experience as a Mixologist in an upscale bar or restaurant is highly preferred.

· Certification or training in mixology, bartending, or related field is a plus.

· Strong knowledge of alcoholic beverages, cocktail preparation, and bar operations.

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

BUGIS XIN YUAN JI PTE. LTD.

Job Description

• Assist in overseeing day-to-day operations to deliver a high level of service for our guests consistently
• Monitor and ensure the quality of food, guest services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet the company’s standards
• Carry out regular checks of all areas of the outlet to ensure cleanliness and tidiness at all times and the functionality of all facilities
• Welcome and acknowledge all guests according to standards
• Ensure proper festive decorations and food are displayed in order
• Provide food and drink recommendations to guests
• Handle administration duties include stock ordering, staff roster, billing, daily report and duty assignments
• Resolve personnel problems, hire new staff, and evaluate staff performance
• Undertake a busy and fast-paced role with varied duties
• Handle and resolve issues or complaints in a professional manner
• Available to work on-call, shifts, after hours, over weekends, and on holidays
• Any other appropriate duties and responsibility as assigned by the Managemen

  Only shortlist candicates will be informed.

TRIPLE INTERNATIONAL CUISINE PTE. LTD.

Job Description

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

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

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

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

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

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

• Listens to customer complaints and suggestions and resolves complaints.

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

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

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

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

• Able to cook north Indian food.

• Able to do shift work.

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

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

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

Gaia Lifestyle Holdings Pte. Ltd.

Established in 2019, Gaia Lifestyle Holdings Pte. Ltd. is a Food and Beverage (F&B) and Shared Services Company managing F&B Operations as well as providing support services to a rapidly growing Group of Companies in multiple industries comprising concert/live shows management and promotions, F&B, hospitality and real estate management. Gaia Lifestyle Holdings Pte. Ltd. regularly measures and improves process quality, examines and applies best industry practices, identifies new and advanced technological implementations as well as trains and develops our employees to keep them relevant.

Job Description

Gaia Group is a lifestyle company that creates & curates a series of timeless & innovative concepts spanning from culinary, entertainment, hospitality & event spaces, reinventing consumer experiences and bringing delight to everyone. At Gaia Group, we believe that there are multiple facets to life that shape our well-being. Through these experiences, one can create unforgettable memories, indulge their senses, while forging meaningful connections with one another. In the realm where passion intertwines with the palate, our culinary artisans embark on a flavourful odyssey, composing harmonies of taste that elevate beyond the ordinary. Hospitality isn’t just a transaction; it is part of our DNA.

The Group continues its journey in shaping distinctive dining experiences. This exciting upscale fine dining concept aspires to showcase culinary innovation, exceptional service, and a thoughtfully curated dining ambience. We look forward to offering every guest a truly memorable and gastronomic experience for any occasion.

We are seeking an experienced Restaurant Manager to lead daily operations, drive team performance and ensure a high-quality dining experience. The role involves managing both service and culinary teams operations, supporting staff development and maintaining operational efficiency.

Job Responsibilities:

• Oversee daily restaurant operations to ensure smooth service and high customer satisfaction.
• Manage operational costs, identify opportunities for efficiency, and implement waste-reduction measures.
• Lead and develop the team, providing provide guidance, training and performance feedback.
• Conduct briefings with the team to ensure operational excellence, hygiene, accurate order taking, and excellent customer experience.
• Maintain accurate records of team attendance, schedules, and any overtime.
• Implement best practices and SOPs to maintain quality, efficiency and service standards.
• Monitor product quality and maintain good working relationships with suppliers and vendors.
• Generate reports on financial and operational performance to support business performance analysis and planning.
• Assist in budget preparation and business planning initiatives.
• Collaborate with marketing or communications teams on initiatives to enhance customer engagement and brand visibility.
• Ensure compliance with health, safety, and sanitation regulations regularly.
• Perform other duties as assigned to support the overall success of the restaurant.

Job Requirements:

• Diploma, degree, or professional certification in Restaurant Management, Hospitality, or a related field.
• Minimum 8 years of relevant F&B experience, with prior supervisory or managerial experience.
• Strong leadership, team management, and interpersonal skills.
• Experience in fine-dining or upscale dining establishments preferred.
• Have knowledge of food and beverage service standards.
• Flexible and adaptable to varied working hours, including shifts, weekends, and public holidays.

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

LEO MANPOWER PTE. LTD.

Job Description

Requirements

• Prior experience in F&B
• Proven experience as F&B Supervisor or similar role
• Organizational and leadership abilities
• Communication and interpersonal skills
• Customer service and communication
• Self-motivated with a results-driven approach
• Time management and multitasking
• Attention to cleanliness and hygiene
• Problem-solving skills
• Able to work long hours with prolonged period of standing and till late hours
• Must work on early morning, weekends, and public holidays.

Responsibilities

• Set daily/weekly/monthly objectives and communicate them to employees
• Organize workflow by assigning responsibilities and preparing schedules
• Oversee and coach employees
• Identify issues in efficiency and suggest improvements
• Enforce strict safety guidelines and company standards
• Ensure fast, accurate order taking and service during peak hours
• Maintain cleanliness and hygiene in compliance with local food safety regulations
• Monitor stock levels and reorder supplies
• Handle cash transactions, POS systems, and daily sales reconciliation
• Address customer feedback, complaints, and special requests
• Train new staff on food preparation and service standards
• Ensure proper maintenance of equipment

Claudine Pte. Ltd.

Job Description

Claudine is a French neo-brasserie by Chef Julien Royer, located on Dempsey Hill. Claudine presents an intimate side of French cuisine and genuine hospitality, inspired by the joys of home.

Claudine 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 to 2025) 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.

The Head Sommelier plays a crucial role in enhancing the guest experience, ensuring that each meal becomes an unforgettable journey with perfectly paired wines.

You'll be in charge of:

• Developing a strong and continuously evolving wine program that is financially sustainable and excites patrons of the restaurant
• Implementing strategies to maximize wine sales and cost efficiencies on both the restaurant and retail channels
• Executing best-in-class wine service, keeping in mind guests' personal tastes and price preference to generate individualized wine profiles for guests
• Advising guests on wine purchases, collection building and on wine-related lifestyle topics
• Managing wine & beverage purchasing, inventory, maintenance and reporting
• Fostering strong relationships with wine suppliers to obtain high quality products and pricing

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 for an interview.

The Other Room Pte Ltd

Job Description

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

General Duties & Responsibilities:

• Knowledge of the preparation SOPs, ingredients and par level of food items.
• To support Bartenders and the rest of Operations team members at the outlet.
• Assist with back bar & kitchen opening and closing procedures. Tasks will range and not be limited at preparing foods, welcome drinks, specials, garnishes, setup bar stations, food stations and restocking all par levels for food ingredients and home-made ingredients.
• Maintenance of the outlet hygiene and cleanliness standards.
• Ensure that all standard recipes, SOPs and standards are followed in the service process.
• Ensure that all glassware is clean and is kept in good working order and used only for the purpose for which it was ended.
• Polishing and washing of equipment and tableware.
• Any other duties may be assigned from time to time.

Iron Chef F&B

Iron Chef F&B Pte Ltd is one of Singapore’s leading F&B groups. A subsidiary of SF Group Pte Ltd, it was set up in 2001 with the aim of creating and advocating great dining experiences in Singapore and the region. To date, it helms over 15 brands spanning Asian, Western and Halal cuisines, with a regional footprint in Chong Qing, Phnom Penh and Indonesia.

Job Description

Job Description & Requirements

• Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
• Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
• Ensure that all customers receive an exceptional dining experience.
• Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
• Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
• Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
• Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
• Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
• Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
• Handle disciplinary issues, conducting annual team review and confirmation of staff.
• Ensure the strict compliance by all staff to company’s standard operating procedures.

Requirements

• Degree in Hospitality Management, Business Administration, or related field preferred.
• At least 3-5 years of experience restaurant management or a related field.
• Strong leadership skills.
• Excellent communication skills.
• Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

ADVINES HR SOLUTIONS PTE. LTD.

Job Description

Key Responsibilities

• Supervise and support Food and Beverage Executives and staff during shifts.

• Ensure buffet and service areas are maintained according to brand and hygiene standards.

• Monitor guest satisfaction and respond to requests or complaints professionally and promptly.

• Facilitate communication between kitchen, service team, and management for operational efficiency.

• Assist in staff training and development to meet service standards.

• Organize shift schedules and delegate tasks to ensure coverage and service quality.

• Support inventory control and report on supplies and operational needs.

• Assist with administrative tasks such as logging incidents and preparing reports.

Qualifications

• Minimum 2 years experience in food and beverage operations at a supervisory experience

• Strong leadership and interpersonal skills.

• Effective communicator and problem solver.

• Ability to motivate and coach service team members.

• Skilled in multitasking and working under pressure.

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

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

• Knowledge of food safety and hygiene standards.

TJP VAULT PTE. LTD.

Job Description

Thirsty for an alternative, fun and fulfilling working experience? Join our family (a small family with big dreams) as we tickle your intellect and get your creative juices flowing.

Responsibilites include:

Maintain a team-oriented personality with strong people management skills;

Be actively involved in food and drinks menu development and maintaining updated and accurate costing of all food and drinks prepared and sold;

Oversee the organization of kitchen and bar stock & ingredients; verifying all products are properly dated and organized for quality assurance;

Work closely with the company’s management on supply ordering, maintaining costs, floor/kitchen efficiency & staffing;

Ensure all food and drinks preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;

Actively respond to and handle guest problems and complaints;

Trains new employees on restaurant standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;

Ensure proper purchasing, receiving and storage standards in the bar and kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food and drinks;

Ensure proper grooming and hygiene standards for all staff;

Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise;

Assist the company in expansion plans;

Generate profit & loss and consolidate accounts for suppliers;

Oversee hiring of part-time employees and manpower scheduling.

Requirement:

Excellent attitude and willingness to learn

Display integrity and initiative.

Team player with good communication skill

Proven restaurant experience needed

Hiring for two "The Oyster Bank" outlets.

Please include your email address and contact number in your resume.

GSP

Job Description

Provide advanced supervision and hands-on support in the preparation of Prata, Goreng, and Dosa.

Develop, implement, and ensure strict adherence to standardized recipe SOPs for all key menu items.

Manage overall kitchen maintenance, including equipment, exhaust systems, refrigeration, gas lines, and hygiene compliance.

Lead, coach, and train kitchen and service teams to achieve high operational standards.

Track and control daily sales, wastage, food cost, and operational expenses effectively.

Address customer feedback, complaints, and quality concerns promptly and professionally.

Take full responsibility for kitchen operations, food quality, staff performance, and discipline.

Experience: Minimum 4 years experience in Prata Flipping

TJP VAULT PTE. LTD.

Job Description

Thirsty for an alternative, fun and fulfilling working experience? Join our family (a small family with big dreams) as we tickle your intellect and get your creative juices flowing.

Among other things:

Gain first-hand experience in the F&B industry alongside events, and parties.

Experience the exhilarating process of setting up new outlets from start to finish #accomplishment

Here, you matter!

Description:

1. Maintain a team-oriented personality with strong people management skills;

2. Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;

3. Assist the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;

4. Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;

5. Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;

6. Actively respond to and handle guest problems and complaints;

7. Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;

8. Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;

9. Ensure proper grooming and hygiene standards for all kitchen staff

10. Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.

11. Assist the company in expansion plans.

Requirements:

Excellent attitude and willingness to learn

Display integrity and initiative

Team player

Good communication skills

Please include your personal email address and contact number in your resume. Thank you!

TJP VAULT PTE. LTD.

Job Description

Junior Sous Chef -

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required

Salary: $3500-4500

IM QALB PTE. LTD.

Job Description

Responsibilities and Duties:

• Prepare and cook a variety of dishes according to restaurant recipes and standard
• Ensure all food items are prepared in a timely, consistent, and visually appealing Manne
• Maintain a clean and organized workstation, following all food safety and sanitation protocols
• Assist in the preparation of mise en place, including chopping, slicing, and measuring ingredients
• Comply with all health and safety regulations in the kitchen
• Communicate effectively with the server staff to ensure customer orders are fulfilled promptly

Altro Zafferano

ALTRO Zafferano – ‘the other Zafferano’ in Italian – is a journey of well-known warm Italian hospitality since 2012.

Job Description

Company Overview

As part of a dynamic restaurant group behind AltroZafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse, we are recognised among Singapore’s leading dining destinations. We offer a stable and professional working environment, with opportunities for growth and career progression as the group continues to evolve.

Job Summary

The Head Chef leads the kitchen team to drive culinary direction, oversee operations, plan menus, manage suppliers, control food costs, and ensure consistent high standards in a dynamic restaurant group.

Responsibilities

• Lead and supervise the kitchen team to ensure smooth daily operations and high performance
• Design, plan, and execute seasonal menus that reflect creativity and culinary trends
• Manage supplier relationships to ensure quality ingredients and control food costs effectively
• Drive consistency and high standards in food presentation and taste to enhance guest satisfaction
• Ensure compliance with food safety and hygiene standards to maintain a safe kitchen environment
• Collaborate with management to develop and support restaurant promotions and events
• Coach, mentor, and develop team members to build skills and improve team performance
• Apply business acumen to manage food costs and contribute to revenue generation
• Adapt creatively and solve problems proactively in a fast-paced kitchen environment
• Communicate effectively with multicultural teams and diverse stakeholders to foster collaboration

Preferred competencies and qualifications

• Proven experience as an Executive Chef or Head Chef in a high-volume restaurant or hospitality environment
• Strong track record in concept development, menu creation, and kitchen planning
• Experience in pre-opening or renovation projects is advantageous
• Expertise in steakhouse or grill-focused cuisine preferred; exposure to international culinary styles is a plus
• Diploma or Degree in Culinary Arts or equivalent professional qualification, or extensive relevant experience
• Strong leadership, people management, and mentoring skills
• High energy, adaptability, and creativity with strong problem-solving skills
• Excellent interpersonal and communication skills to engage with team members and guests

Other Information

• Competitive salary package and performance incentives
• Opportunities for professional growth and career development
• A dynamic and inclusive working environment
• Staff meals, medical benefits, and other perks

GSP

Job Description

Plan, design, and update menus based on seasonal availability, customer preferences, and market trends

Prepare and oversee the preparation of high-quality dishes, ensuring consistency in taste, presentation, and portion sizes

Supervise and coordinate kitchen staff, including cooks, assistants, and helpers

Train, mentor, and evaluate kitchen team members to maintain high performance standards

Ensure strict adherence to food safety, hygiene, and sanitation regulations

Monitor and maintain kitchen cleanliness, organization, and workflow efficiency

Control food costs, reduce wastage, and ensure profitability without compromising quality

Collaborate with management on pricing, promotions, and special events

Inspect ingredients and finished dishes to ensure quality and freshness

Develop new recipes and continuously innovate to enhance the menu

Ensure proper use and maintenance of kitchen equipment

Experience: Minimum 4 to 5 years experience in Prata Flipping

Altro Zafferano

ALTRO Zafferano – ‘the other Zafferano’ in Italian – is a journey of well-known warm Italian hospitality since 2012.

Job Description

Company Overview

As part of a dynamic restaurant group behind AltroZafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse, we are recognised among Singapore’s leading dining destinations. We offer a stable and professional working environment, with opportunities for growth and career progression as the group continues to evolve.

Job Summary

The Sous Chef supports the Head Chef in managing kitchen operations and leading the culinary team by assisting in menu planning, maintaining food quality, managing daily operations, and coordinating kitchen and front-of-house teams.

Responsibilities

• Assist the Head Chef in managing daily kitchen operations and supervising the culinary team to ensure efficient workflow
• Maintain consistent food quality, taste, and presentation standards to meet brand expectations
• Support menu planning, costing, and development of new dishes to enhance the dining experience
• Oversee food preparation and organize kitchen stations during service to ensure timely delivery
• Monitor inventory levels, stock management, and supplier deliveries to maintain kitchen supply
• Ensure strict compliance with food hygiene, safety, and sanitation standards to uphold regulatory requirements
• Train, mentor, and motivate kitchen staff to improve skills, maintain high morale, and boost operational efficiency
• Assist with rostering and scheduling to ensure adequate staffing and smooth kitchen operations
• Lead the kitchen team in the absence of the Head Chef, ensuring continuity of operations and quality

Required competencies and certifications

• Proven experience as a Sous Chef or Senior Chef de Partie in a high-volume or fine dining restaurant
• Strong understanding of kitchen operations, cost control, and food safety standards
• Ability to perform hands-on tasks proactively and effectively under pressure
• Excellent teamwork and communication skills to collaborate across teams
• Leadership skills with a positive and collaborative attitude
• Flexibility to work evenings, weekends, and public holidays as required

Preferred competencies and qualifications

• Experience in grill or steakhouse cuisine
• WSQ Food Safety & Hygiene Level 3 (or higher) certification

Other Information

• Competitive salary package and performance incentives
• Career growth and professional development opportunities within a growing group
• Dynamic and inclusive working environment
• Staff meals, medical benefits, and other perks

Rakki Bowl

Job Description

Job Description & Requirements

As an Assistant Chef, you will support kitchen operations in all aspects of food preparation and kitchen operations, ensuring high-quality dishes are consistently prepared and served. This role requires a combination of culinary skills, teamwork and adherence to food safety standards.

Responsibilities:

• Assisting with the preparation of ingredients, including washing, cutting and marinating meats and vegetables, according to recipes and chef instructions.
• Helping with cooking tasks like stir-frying, steaming, deep-frying and other basic cooking duties as directed by chef.
• Helping with plating and garnishing dishes to ensure consistent and appealing presentation.
• Maintaining a clean and organized work station.
• Ensuring kitchen equipment and tools are in good working order.
• Assisting with receiving goods, organizing and storing supplies and monitor inventory levels.
• Ensure all cooking stations are well-stocked with necessary ingredients and supplies.
• Properly disposing of waste materials according to established procedures.
• Adhering to recipes, food safety guidelines and instructions from chefs and supervisors.
• Collaborating with other kitchen staff to ensure smooth and efficient service.
• Following all safety and hygiene protocols.
• Other ad-hoc duties given by the chef.

Requirements

• Minimum 3 years of professional chef experience
• Familiarity of basic Chinese cooking techniques, not limited to stir-frying, steaming and braising.
• Understand and adhere to food safety and hygiene regulations.
• Team player and good communication skills.

SRI LAKSHMI NARASIMHA RESTAURANT PTE. LTD.

Job Description

Job Description & Requirements

Indian Restaurant / Pure South Vegeterian

Able to know the Receipe

No Onion - No Garlic, Vegan Food

Able to Work Hard and Felxible Timing

Maintain Dine In

Handle Onlline Orders- and Deliveries

Handle outlet Social medias

Leadership Quality

Good Communitcation Skill

Able to Cordinate with Sales & Marketing and Kitchen Team.

Pleasesant and Cheerful

Visionoaries , Achive Goal, Motivator, role Model.

Handle Sales Cash and be Honest.

SRI LAKSHMI NARASIMHA RESTAURANT PTE. LTD.

Job Description

Job Description & Requirements

*Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Check on quality of food items upon receiving from supplier, ensuring freshness and in

accordance to the market list ordered.

MONGKOK DIM SUM PTE. LTD.

Job Description

Key Responsibilities

• Supervise day‑to‑day operations, including opening/closing, shifts, and service flow
• Hire, train, and manage employees; schedule staff and evaluate performance
• Monitor quality of food, service, and overall guest experience; resolve customer complaints smoothly
• Manage inventory and order food and supplies; control costs and minimize waste
• Ensure compliance with hygiene, safety, and health regulations
• Produce basic financial or sales reports and track restaurant performance
• Foster a positive and professional team culture; work closely with kitchen and service staff

Qualifications:

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

AL AASHIRA RESTURANT PTE. LTD.

Job Description

There are major duties, tasks, and responsibilities head chefs are expected to perform at work; they are given in the job description example below:

 Order supplies and report to the head of the establishment

 Ensure the serving of quality culinary dishes and on schedule

 Ensure that no problem arises during serving; if any, it should be rectified quickly

 Approve all foods before they leave the kitchen

 Develop menu offerings

 Forecast supply needs and estimate costs

 Recruit kitchen staff

 Ensure efficiency of the kitchen and staff.

 Ensure production of quality and consistent food

 Perform accounting functions and scheduling of meals to be served

 Weigh in on patron complaints

 Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines

 Create recipes and prepare advanced items

 Assign tasks that are less complicated to lower kitchen staff

 Maximize the productivity of the kitchen staff

 Manage the rest of the chefs in the chef’s chain of command

 Ensure proper equipment maintenance and operations

 Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques

 Supervise kitchen personnel and their performance

 Take charge of kitchen staff payroll and initiate possible increase

 Report to the food service director

 Order food from designated suppliers

 Manage stock of food

 Organize duty roster for kitchen staff

There are certain skills and qualities that a head cook must possess in order to be considered for the position by most employers, these include:

 Passion for food

 Previous experience of working in a professional kitchen

 Effective communication skills

 Ability to manage a budget and work with figures

 Ability to work under stressful conditions

 Strong leadership skills

 Ability to make quick decisions

 Ability to ensure high standard of hygiene and cleanliness in the restaurant.

AL AASHIRA RESTURANT 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

AL AASHIRA RESTURANT PTE. LTD.

Job Description

The responsibilities and duties section is the most important part of the job description. Here you should outline the functions this position will perform on a regular basis, how the job functions within the organization and the title of the manager the person will report to.

Copy this section

• Purchase food and supplies from vendors approved by the company and monitor inventory

• Develop menus and item pricing

• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations

• Hire, train and supervise kitchen personnel

• Stay current on restaurant industry trends

• Identify new culinary techniques and presentations

• Assist kitchen staff with food prep and recipe creation

Executive Chef qualifications and skills

Next, outline the required and preferred skills for your position. This may include education, previous job experience, certifications and technical skills. You may also include soft skills and personality traits that you expect from a successful candidate. While it may be tempting to include a long list of skills and requirements, including too many could dissuade qualified candidates from applying. Keep your list of qualifications concise, but provide enough detail with relevant keywords and terms.

Copy this section

• Diploma required (two-year culinary degree preferred)

• 7+ years’ experience in an executive kitchen position

• Demonstrated knowledge of current restaurant industry trends

• Must possess culinary creativity

• Strong knowledge of local, state and federal food sanitation regulations

• Comfortable providing direction and supervision to kitchen staff

AL AASHIRA RESTURANT PTE. LTD.

Job Description

We are seeking an experienced restaurant manager who can oversee day-to-day operations, hire and train qualified staff members, and maintain high food standards. The restaurant manager will also be responsible for developing a positive brand image through consistent customer service and a strong understanding of restaurant protocol. With professionalism and a positive attitude, they will help contribute to the growth and popularity of our restaurant, as well as the long-term success of our employees.

Objectives of this role

• Oversee restaurant operations and ensure a smooth flow

• Maintain a positive restaurant culture

• Create work schedules that align with the restaurant’s needs

• Ensure proper compliance with restaurant hygiene regulations

• Train new employees to help them meet the restaurant’s expectations

• Interact with diners and build positive rapport with different types of people

Responsibilities

• Manage and keep up smooth restaurant operations

• Supervise both kitchen staff and waitstaff, providing necessary feedback

• Write daily budget reports on both revenue and costs

• Communicate with diners and mitigate potential conflicts

• Organize and take stock of restaurant supplies

• Maintain weekly and monthly payroll for staff

Skills and qualifications

• Proven work experience in a restaurant setting

• Demonstrated customer service skills

• Understanding of financial management

• Strong knowledge of restaurant management software

• Ability to memorize and explain the restaurant’s menu

• Willingness to work flexible hours

Preferred qualifications

• Clear verbal communication skills

• Organization skills

• Ability to stand and walk for long periods of time

• Clear attention to detail

• Problem-solving skills

• Knowledge of current food and beverage trends

LEE & CAI HOLDINGS PTE. LTD.

Job Description

Key Responsibilities

• Process and pack raw and cooked ingredients in accordance to specified guidelines, ensuring desired standards and quality are maintained
• Champion daily food preparation within the central kitchen premises
• Facilitate ordering and receiving of inventory
• Maintain and upkeep kitchen machinery and equipment
• Ensure that the processing line and storage area are kept clean and compliant to food safety regulations
• Assist with research and development of new food products with fellow team members

Job Requirements

• At least 3-5 years of experience in Chinese Cuisine
• Good understanding of the preparation and storage of ingredients
• Excellent attitude towards learning
• A team player who enjoys contributing to the greater success of team and the concept
• Someone who takes responsibility for your work and likes to push boundaries to further your skills and abilities
• A valid Food Hygiene Certificate (minimally Level 1)

PURE PALATE PTE. LTD.

Job Description

Job Description

The Omakase Sushi Chef is responsible for preparing and serving omakase-style sushi and Japanese dishes while ensuring consistent food quality and a positive dining experience.

This role involves hands-on food preparation, guest interaction at the counter, and adherence to food safety and operational standards.

Key Responsibilities

• Prepare sushi, sashimi, and related Japanese dishes according to established standards

• Execute omakase menu items based on ingredient availability and daily preparation plans

• Perform fish preparation, slicing, portioning, and plating with accuracy and consistency

• Provide basic explanation of dishes to guests during service when required

• Ensure proper storage, handling, and rotation of food ingredients

• Maintain cleanliness of workstations, tools, and kitchen areas at all times

• Follow food safety, hygiene, and workplace safety procedures

• Assist with stock checking and report inventory requirements to the kitchen team

• Support daily kitchen operations to ensure smooth service flow

Requirements

• Minimum 2 years of relevant experience in Japanese cuisine or sushi preparation

• Experience with omakase or sushi counter service is preferred

• Good knife handling and food preparation skills

• Basic communication skills and a service-oriented attitude

• Candidates should be adaptable and open to learning additional kitchen duties

• Prior knowledge of sake or beverage pairing will be an advantage

SUTL Marina Development Pte Ltd

ONE°15 Marina Sentosa Cove, Singapore is a waterfront lifestyle destination offering world-class marina facilities replete with a comprehensive range of exclusive club amenities. It is an unprecedented lifestyle destination with modern facilities including an infinity pool, fitness centre, members’ lounge, modern spa, tennis courts, 26 tastefully appointed rooms, as well as a selection of restaurants and bars. ONE°15 Marina Sentosa Cove is part of SUTL Enterprise Ltd, which is listed on the main board of the Singapore Exchange. Since its inauguration in 2007, the Club has won several international accolades including Best Asian Marina of the Year and the prestigious FIVE Gold Anchors Award.

Job Description

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

5.5 days, 44 hours per week 

Working hours: 11am - 10pm with break time 2.30pm - 5.30pm

Salary: $2600- $3000

Location: 111 Somerset, Singapore 238164

Duties and Responsibilities:

• Assisting with the preparation of ingredients, including washing, cutting, and marinating meats and vegetables, according to recipes and chef instructions

• Helping with cooking tasks like stir-frying, steaming, deep-frying and other basic cooking duties as directed by chef

• Helping with plating and garnishing dishes to ensure consistent and appealing presentation

• Maintaining a clean and organized work station

• Ensuring kitchen equipment and tools are in good working order

• Assisting with receiving goods, organizing and storing supplies and monitor inventory levels

• Ensure all cooking stations are well-stocked with necessary ingredients and supplies

• Properly disposing of waste materials according to established procedures

• Adhering to recipes, food safety guidelines and instructions from chefs and supervisors

• Collaborating with other kitchen staff to ensure smooth and efficient service

• Following all safety and hygiene protocols

• Other Ad-Hoc duties given by the chef

Requirements:

• Familiarity with basic Chinese cuisine cooking techniques, including stir-frying, steaming and braising

• Holding a Basic Food Hygiene certificate is preferred

Kelly Chong Reg No:R26161160

The Supreme HR Advisory Pte Ltd EA No: 14C7279

JEN Singapore Tanglin

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

Job Description

Job Highlights

·         Career Development Opportunities

·         Duty Meals and Flexible benefits

·         Complimentary Room Nights

·         Discounted Room and Dining Rates

We are looking for a F&B Captain to join our team

As a F&B Captain, we rely on you to

• Interact and engage with restaurant guests and maintains high quality service standards

• Motivate team members and maintain a high level of team spirit (or team cohesiveness)

• Handle guest complaints effectively and professionally

• Support the daily operation in collaboration with the Service Manager, assist with monthly forecasting, weekly schedule, restaurant profitability evaluation etc.

  
  

We are looking for someone who:

• Has a passion for Food & Beverage

• Loves interacting with guests

• Believes in teamwork

• A self-starter and a team player

• Enjoys being challenged

If you are the right person, what are you waiting for? Click the apply button now!

1855 F&B PTE. LTD.

*************************************************

Job Description

Job Summary

You will support daily kitchen operations by preparing food, estimating production needs, ensuring quality standards, and collaborating with the team to deliver exceptional dining experiences.

Responsibilities

• Prepare daily food items and complete assigned tasks from the Head Chef to support kitchen operations
• Estimate daily production requirements to align food preparation with demand and minimize waste
• Inspect raw and cooked food products to ensure compliance with quality and safety standards
• Maintain high standards in food production, preparation, and presentation to meet customer expectations
• Demonstrate thorough knowledge of menu items, recipes, production methods, and presentation guidelines
• Contribute menu ideas by evaluating ingredient availability, cost, supply, and customer preferences
• Participate actively in daily kitchen meetings to coordinate team efforts and update on kitchen matters
• Complete mise en place tasks following standard operating procedures to ensure readiness for service
• Follow all food preparation, receiving, storage, and sanitation policies to maintain hygiene and safety
• Foster effective communication among staff by promoting a secure and friendly work environment
• Attend all mandatory training sessions to enhance skills and comply with operational standards
• Perform additional duties as assigned by Management to support kitchen and restaurant functions

1855 F&B PTE. LTD.

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Job Description

Job Summary

Assist Head Chef in daily operations to prepare and present dishes according to recipes, maintain kitchen organization, and uphold food safety standards for efficient service.

Responsibilities

• Assist Head Chef in executing daily kitchen tasks to support smooth operations
• Prepare ingredients and support mise-en-place activities to ensure timely service delivery
• Follow recipes and presentation guidelines to produce consistent, high-quality dishes
• Receive and store kitchen stock using FIFO method to maintain ingredient freshness
• Maintain cleanliness and organization of assigned kitchen section to meet hygiene standards
• Adhere strictly to food safety, hygiene, and sanitation protocols to ensure safe food handling
• Assist in inventory control by monitoring stock rotation and proper ingredient storage
• Minimize food wastage by applying proper handling and preparation techniques
• Perform additional kitchen duties as assigned by kitchen management to support overall operations

BOONLAPO COMPANY LIMITED

Job Description

Location: Pasticceria Cova, One Bangkok

Employment Type: Full-Time

✨ Position Summary

The Chef de Partie (CDP) – Baker is responsible for managing the bakery station, producing artisanal breads, viennoiserie, and baked goods with precision and consistency. This role combines technical craftsmanship, mise en place discipline, and brand-aligned presentation to uphold Cova’s Milanese heritage and boutique standards.

🎯 Key Responsibilities

1. Station Ownership & Daily Production

• •Lead preparation and baking of breads, rolls, focaccia, and viennoiserie.

• •Ensure mise en place readiness, ingredient freshness, and station organization.

• Maintain consistency in taste, texture, and appearance across all bakery items.

2. Service Execution & Timing

• Bake and deliver products according to service schedules and boutique demand.

• Coordinate with pastry and savoury teams to align production with daily menus.

• Adjust baking times and volumes based on guest flow and retail requirements.

3. Quality Control & Brand Standards

• Conduct taste and visual checks before products reach retail or service counters.

• Ensure portion control, uniformity, and brand-aligned aesthetics.

• Report product inconsistencies or ingredient issues to the Sous-Chef.

4. Hygiene, Safety & Compliance

• Follow HACCP protocols and maintain accurate logs for baking temperatures and cleaning.

• Ensure proper handling of allergens and cross-contamination prevention.

• Keep bakery equipment and ovens clean, safe, and operational.

5. Collaboration & Team Support

• Communicate clearly with pastry chefs, FOH, and retail teams.

• Assist junior bakers with training, prep, and technique correction.

• Participate in daily briefings and contribute to a disciplined, respectful kitchen culture.

6. Inventory Awareness & Waste Control

• Monitor flour, yeast, dairy, and other bakery stock levels.

• Practice FIFO rotation and portion control to minimize waste.

• Assist in receiving and storing deliveries with quality checks and labeling.
  

🧠 Qualifications & Competencies

Experience

• 3–5 years in professional bakery or pastry kitchens.

• Prior experience in luxury or boutique hospitality preferred.

Technical Skills

• Skilled in bread-making, fermentation, dough handling, and viennoiserie techniques.

• Familiarity with HACCP, hygiene protocols, and oven temperature control.

• Basic understanding of inventory usage and portion control.

Soft Skills & Presence

• Strong communication in English; Thai a plus.

• High attention to detail and pride in craftsmanship.

• Calm, focused, and solution-oriented under pressure.

• Impeccable grooming and brand-aligned presence.
  

🌟 Brand DNA Alignment

The CDP Baker must consistently embody:

• Elegance in technique and product presentation.

• Precision in fermentation, baking, and timing.

• Warmth in teamwork and guest impact.

• Storytelling through heritage breads and artisanal craftsmanship.

• Discipline in hygiene, SOPs, and operational consistency.

• Emotional Resonance in creating bakery experiences that reflect Milanese charm.

📈 Performance Evaluation Criteria

• Station readiness and mise en place discipline.

• Consistency in taste, texture, and presentation.

• Hygiene compliance and audit scores.

• Team collaboration and communication.

• Responsiveness during peak hours and service challenges.

• Contribution to seasonal bakery menus and boutique activations.

Racha Resort Co., Ltd.

Job Description

Resortlife Co., Ltd.

Job Description

Position Purpose

The Reservations & E-Commerce Manager is responsible for maximizing room revenues, occupancy, and profitability by combining hands-on leadership of the daily reservation’s operations with strategic management of all online distribution channels. This role drives the resort's e-commerce strategy—optimizing the brand website and online travel agency (OTA) profiles—while ensuring the on-property reservations team delivers an efficient, high-touch, and luxury-grade booking experience for transient, wholesale, and wellness retreat guests.

Essential Functions:

1. Reservations Operations & Team Leadership

• Daily Supervision: Supervise the on-property reservations team, ensuring all phone, email, and system bookings are handled with exceptional hospitality and accuracy.

• System Integrity: Maintain precise reservation data entries within the Property Management System (PMS) and Channel Manager, resolving any technical booking sync errors immediately.

• Tracing & Account Auditing: Maintain an effective tracing system, monitor the room night production of corporate and e-commerce wholesale accounts, and implement tactical rate adjustments as discussed with sales leadership.

• Inventory Control: Actively manage room allotments, cut-off dates, and rate restrictions across both direct and indirect channels during need periods and peak seasons.

• Administrative Diligence: Oversee all departmental correspondence, filing structures, and general billing/deposit verifications for incoming guests.

2. E-Commerce & Digital Distribution Management

• Channel Optimization: Manage and audit all online distribution channels (Agoda, Booking.com, TripAdvisor, Expedia, etc.) to ensure rate parity, optimal hotel positioning, content accuracy, and imagery alignment.

• Website Content Management: Oversee and constantly update the resort's official website engine with accurate promotional content, updated villa/suite imagery, and live room rates.

• SEO & Digital Marketing: Partner with the marketing team to execute search engine optimization (SEO) tactics, digital ad-words campaigns, e-newsletters, and target-driven email marketing campaigns to drive direct bookings.

• Competitor Monitoring: Constantly evaluate competitor pricing, online promotions, and digital placement across third-party networks, reporting key trends to the Assistant Director of Sales & Marketing.

• Inquiry Management: Guarantee that all digital leads, group reservation requests, and OTA extranet inquiries are answered promptly and within the resort's service-level agreements.

3. Relationship Building & Collaboration

• Market Relations: Establish and nurture strong working relationships with key account managers at major OTAs and digital travel platforms through professional correspondence and sales calls.

• Cross-Department Synergy: Communicate online booking trends, occupancy pacing, and upcoming volume promotions to the General Manager, Front Office, and Sales leaders to align operations.

• Stakeholder Reporting: Generate and distribute daily, weekly, and monthly booking pattern reports, pick-up summaries, and production analysis to internal stakeholders.

Qualification Requirements;

• Bachelor’s degree from an accredited university in Hotel Management, Business Administration, E-Commerce, Marketing, or a related major

• 4-year bachelor's degree from an accredited university in Business Administration, Finance and Accounting, Economics, Hotel and Restaurant Management, or related major; no work experience required

• Minimum 3–5 years of progressive professional experience within Hotel Reservations, E-Commerce Management, or Digital Distribution.

• Proven track record managing major OTA extranets (Agoda, Booking.com) and utilizing advanced Channel Managers and Property Management Systems (PMS)

• Strong English and Thai communication skills (written and verbal).

• Highly proficient with hospitality tech stacks, Central Reservation Systems (CRS), website booking engines, and analytics tools.

• Excellent interpersonal, organizational, and time-management skills with a natural ability to mentor and train a service-oriented team.

• Prior luxury resort experience in Phuket or a similar high-volume leisure market.

• Basic understanding of SEO principles, Google Analytics, and content management systems (CMS).

• Positive, service-oriented attitude towards our guests, employees and our company.

• In possession of all faculties & Strong resistance

Racha Resort Co., Ltd.

Job Description

Resortlife Co., Ltd.

Job Description

Position Purpose

1.  Responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars, kitchen operations, catering and banquet operations and ensuring maximum guest satisfaction in consistent with Standard, trough planning, organizing, directing and controlling the Food and Beverage Operation and administration.

2.    Eliminates or adds items to list, utilizing experience and knowledge of facility operations. Inspects food service facilities to ensure that equipment and outlets

meet TLR and local health laws.

3.    Analyzes information concerning facility operation, such as daily food sales, guest projections, and labor costs to prepare budget and to maintain cost control of resort food and beverage operations, using and following standard business procedures. Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.

4.    Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  

Key responsibilities

1.    Oversee the management of restaurants, bars and outlets

2.    Oversee the management of catering operations

3.    Oversee the management of banquet operations

4.    Manage staff within the hotel’s organization structure and human resource and hotel policies

5.     Communicate regularly with food and beverage staff and conduct effective staff briefings

6.    Provide a professional, advisory and executive support service to the Resident Manager and General Manager to assist in meeting strategic goals

7.    To ensure that each F & B outlet and banquet is managed successfully as profitable outlets.

8.    To ensure that each outlet is managed by a management Team (Outlet Manager – and Chef de Cuisine) who are accountable for their profitability.

9.    To set, in close conjunction with each Management team, annual operating budgets, which will form part of business plan.

10. To monitor all cost and recommend / institute measures to control them.

11. To set and control with the General Manager, Resort Manager, Finance Controller and Director of Human resources and Training, any incentive scheme for the Outlet Management Team or other Food and Beverage Heads of Department.

12. To ensure that all the outlets and banquet is managed efficiently according to the established concept statement.

13. To ensure that all department operational Guideline are prepared and updated.

14. To present the F & B department on hotel’s Executive Committee.

15. To assist in recruiting and selecting F & B Heads of Department (Outlet / Assistant Manager) who are able to work within the Management Philosophy.

16. To monitoring service and F & B standards in all outlets and banquets. To work with Outlet Manager, banquet and respective Chef de Cuisine to take corrective action where necessary.

17. To handle guest complaints, request and inquiries on food, beverage and service.

18. To established a rapport with guest maintaining good guest relationship and strive or maximum guest satisfaction.

19. To maintain all hotel records and forms as prescribed by hotel management and policies.

20. To identify market needs for both, hotel guests and the local market.

21. To monitor and analyze the activities and trends of competitive restaurants, bars and other hotels banqueting department.

22. To ensure that all Outlet Management Teams and banquet Sales are fully aware of market needs and trends and that there product meet these requirements.

23. To plan and implement, with each Outlet Management Team and effective yearly Marketing Plan ensure maximum revenue and profits.

24. To respond any changes in the F & B department function as dictated by the industry, company and hotel.

25. To maintain good relationship with colleagues and all other departments.

26. To have a complete understanding of the hotel’s employee handbook and adhere to the regulations contain within.

27. To train and develop Outlet Heads so that they are able to operate independently within their outlet.

28. To ensure that each head of department plans and implement effective training programs for their respective employees in conjunction with the Training Manager and Departmental trainers. To meet with departmental trainers on a Monthly basis.

29. To ensure that each head of department maximize productivity and morale within their respective departments and that they consistently maintain discipline following hotels guidelines and local legislation.

30. To conduct yearly performance appraisal.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Restaurant Executive

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Assist the outlet manager on daily Front of the House and Heart of the House operations

• Monitor the reservation status and communicate with culinary team

• Plan and arrange manning to meet business needs

• Check the orderliness, cleanliness and set-up of the outlet and its related areas, and be ready before 10 minutes of the commence of each meal period

• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by

• Ensure hygiene and food safety compliance in the outlet and related areas

• Offer a personalize guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise

• Lead a Heartist® approach to guest experience/service with the F&B team

• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up on correct procedures implemented by outlet manager as to prevent future recurrence

• Focus on the dining experience for LCAH members

• Ensure that safe working practices are followed including emergency procedures

• Assist Outlet Manager to organize and implement F&B promotions and special functions periodically

• Oversee the stock requisition and usage of operation equipment/supplies

• Maintain and check the outlet’s/heart of the house’s cleanliness and comply with the F&B sanitation and hygiene rules and regulations

• Participate in departmental leadership activities as a member of the team

• Maintain levels of confidentiality and discretion for guests

• Develop own knowledge and skills as a contributing member of the F&B team

Qualifications:

• 1 year F&B management experience

• Experience in similar size/style of 5* hotel

• Diploma in Hospitality Management

• Evidence of Leadership / People management

• Good interpersonal and communication skills

• Able to work under pressure and independently

• Good interpersonal skills with ability to communicate with guests and all levels of colleagues and management

• Service oriented with an eye for details

• Good computer skills and proficient in Microsoft Office-Words & Excel

• Good problem solving and decision making skills

• Effective conflict management skills, respecting a diverse, multi-cultural environment

• Use sensitivity and discretion in supporting guest needs

• Lead to constantly improve the guest service experience and team performance

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Bartender

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Setup bar counter and prepare mise-en-plus as per work station assigned prior to start of operation hour

• Handle stock requisition, collection, replenishment and disposal of used stock

• Handle all beverage production in accordance with the outlet standards and recipes, with highest quality and freshness

• Operate and use POS

• Conduct stock inventory on daily basic

• Handle with the general cleaning of the outlet bar equipments and furniture

• Greet and farewell guests in a friendly, courteous manner

• Use guest names wherever possible

• Adjust service to suit guests’ requests, personalise to meet needs

• Look for ways to upsell and add value

• Respond positively, politely, and efficiently to all extraordinary requests from guests.

• Act professionally when dealing with guest complaints or problems, and keep manager or immediate superior informed on all matters

• Efficiency of work in bar counter, pantry, and service preparations

• Cleanliness and work safety in food preparation and service areas

• Perform or assist in the Hosting and Floor Service duties whenever is required

• Perform opening shift and closing shift duties as assigned

• Take part in daily line-ups and participate in training activities to improve knowledge & skills

• Assist colleagues in any of the restaurants or bars whenever required to do so by outlet manager, or senior management

• Understand emergency procedures, health, hygiene & food safety requirements and ensure compliance

• Maintain collaborative working relationships with colleagues & supervisors/ managers

Qualifications:

• No F&B service experience is required

• Completion of formal Secondary/O level education

• Technical service skills

• Interpersonal skills – communicates easily/openly

• Communication skills in English spoken/written

• Reliable and consistent

• Personal presentation & grooming, clean/tidy

• Comes across as enthusiastic, energetic

• Can work as part of a team

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

PERSOL

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

Job Description

Our client, a well-known company is looking for candidates for the position of Restaurant Manager / Assistant Restaurant Manager.

RESPONSIBILITIES

• Assists in daily operation tasks (eg: taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages, etc) during your assigned shift to a consistently high standard.

• Manage the restaurant to meet or exceed standards in food quality, safety and cleanliness.

• Assist with outlet administrative duties and submit all necessary records and paperwork to corporate office on time.

• Conduct staff training and monitor staff performance.

• Enforce discipline and ensure proper conduct of all staff whereby create a high level of morale amongst the staff in outlets.

• Conduct monthly stock check of all inventories.

• Perform any other duties as assigned by Reporting Manager.

REQUIREMENTS 

• Relevant working experience in similar roles in the F&B industry.

• Strong leadership quality with excellent communication interpersonal skills.

• Willing to work shifts, weekends and public holidays.

• Can-do attitude, driven, passionate about work and a team player.

• Able to multi-tasks and work under pressure ; May require working long hours.

• Open to 6 days work week.
  
  

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOL SINGAPORE PTE LTD)

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

Pan Pacific Serviced Suites

Based on the philosophy of providing personalised care from genuinely caring, Pan Pacific Singapore strives to be the hotel of choice for guests, associates and stakeholders. Over 300 valued associates form the team that distinguish the hotel and help create memorable experiences for guests. Because we believe that it’s all about the people. Because we genuinely care.

Job Description

Primary Responsibilities:

·       Maintain and implement as necessary the Absolute Care Revenue Management system in Revenue Department and undertake regular monthly audits and review to ensure standards are being met.

·       To maintain a smart and professional approach within the team and with business partners.

·       Monitor group and transient business thresholds in accordance with selling strategies in Budget & Forecast. Follow all definite and tentative group bookings in Opera S&C and amend selling and rate strategy accordingly to ensure measurable improvements in demand generation and ultimately Rooms yield.

·       Maintain appropriate Pan Pacific Serviced Suites, Singapore forecasting tool reports to ensure measured tracking of results on a daily basis.

·       Handle/Supervise Best Rate Guarantee Claims

·       Supply critical analysis on the effect of short and long term decisions affecting Occupancy, Average Rate, Rev Par and Rooms profit goals.

·       Have knowledge of City Events, Conventions, Holiday seasons, financial and political status of our Country as well as of key business source countries.

·       Strive to achieve Budgeted Rev Par index against the competition Hotel set, Monitor and analyse competitive set in accordance with “Competition Act”

·       Understand the Brand concept of Best Rate Guarantee and exercise care in rate regulation as per Policy outlined by PPHG.

·       Work closely with VP, Serviced Suites Singapore to achieve optimum yield through reputable Third Party Intermediaries.

·       Maintain and analyze Revenue by Room type and ensure appropriate room type sale through various channels per Brand or Hotel product.

·       Actively look for new business opportunities and relate to VP, Serviced Suites Singapore and Director of Sales & Marketing to enhance future potential.

·       Ensure disciplined configuration of Property Management System in terms of Revenue Management, conduct regular audits on reservation entries.

·       Ensure PMS compliance with PPHG standards in terms of rate code, rate description, package elements, market segmentation, yield Class, guest profile, reservation quality, reservation turn away recording.

·       Clearly communicate rate and selling strategy to Sales and Revenue teams.

·       Work closely with individual section heads in Sales and Rooms departments on possible opportunities of Revenue enhancement.

·       Conduct Rooms Revenue meeting, Group follow up meeting once a week, issue the necessary minutes within 48 hours and ensure continued follow up through regular updates.

·       Attend daily Revenue and Sales Teams briefings to ensure clear communication and understanding.

·       Handle guest complaints with a Genuine caring attitude.

·       Ensure prompt completion of daily, weekly, monthly and quarterly reports.

·       Identify high and low dates with maximum possible lead time and adjust strategy accordingly by providing selling tools to Sales and Reservations teams.

·       Any other duties accorded by the Management