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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.

UOL Claymore Investment Pte Ltd

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

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine hospitality and grow your career with us!

The Bar Manager is responsible for supervising bar outlet operations, ensuring exceptional guest experiences, operational efficiency, and profitability in accordance with luxury hotel standards.

Our Expectations:

• Manage daily bar operations, including staffing, scheduling, opening/closing procedures, and service flow.

• Drive beverage and bar food revenue through upselling, premium offerings, and guest engagement.

• Lead, train, and motivate bar associates; conduct SOP training and ensure adherence to service and grooming standards.

• Ensure impeccable bar setup, cleanliness, beverage quality, and presentation at all times.

• Implement and uphold LQA, FORBES, and hotel brand service standards.

• Monitor financial performance, analysing beverage sales, labour costs, and cost variances.

• Control inventory through accurate record-keeping, par stock management, wastage control, and timely ordering.

• Coordinate with the Cost Controller on monthly inventory, forfeited bottles, and cost optimisation.

• Ensure full compliance with local liquor laws, health regulations, and workplace safety standards.

• Address guest feedback promptly and ensure effective service recovery.

• Collaborate with Marketing on promotions, events, and seasonal activations to drive patronage.

• Conduct market and competitor analysis to remain current with bar trends and innovations.

• Protect hotel assets and submit required operational and performance reports.

• Perform any other duties as assigned by management.

We are looking for a self-motivated Bar Manager with excellent communication skills. You should be attentive to the guests and knowledgeable in the hospitality industry best practices with the ability to adapt to ever changing requirements and needs of customers. If you have at least 5 years of relevant experience, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

UOL Claymore Investment Pte Ltd

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

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your hospitality career with us!

The Chief Baker is a strategic and hands-on leader responsible for overseeing all aspects of the bakery operations, including product development, production management, and team leadership. He / She combines craftsmanship with operational expertise to deliver high quality baked goods while maintaining strong cost control, efficiency, and compliance standards

Our Expectations:

• Lead the development and execution of bakery menus aligned with the concept, brand standards, and market trends.

• Develop, standardise, and continuously refine recipes to ensure consistency in quality, taste, and presentation.

• Drive innovation by introducing new baking techniques, ingredients, and seasonal offerings to enhance the guest experience.

• Incorporate guest feedback and industry insights to evolve product offerings.

• Oversee daily bakery operations, ensuring efficient workflow, timely production, and service readiness.

• Maintain strict quality control through regular inspection of raw ingredients and finished baked goods.

• Optimize resource utilization, including manpower, equipment, and inventory.

• Ensure seamless coordination with kitchen and service teams for consistent execution across all outlets and events.

• Manage and resolve operational challenges efficiently to maintain production and service standards.

• Lead, train, and develop the bakery team, fostering a high-performance and collaborative work environment.

• Delegate responsibilities effectively and monitor performance to ensure operational excellence.

• Conduct structured training and support continuous skills development.

• Plan staff schedules to ensure optimal coverage and productivity.

• Manage food and labour costs within budgetary guidelines, implementing measures to minimize waste and maximize profitability.

• Monitor inventory levels and enforce proper storage and stock rotation practices

• Ensure full compliance with food safety, hygiene, and sanitation standards, including HACCP requirements.

• Uphold workplace safety practices and maintain a clean, organized bakery environment.

• Enforce grooming, hygiene, and professional conduct standards across the team.

• Support bakery planning and execution for events, banquets, and catering functions.

• Collaborate with culinary, service, and management teams to deliver a cohesive dining experience.

• Contribute to guest satisfaction through high-quality, visually appealing baked products.

• Comply with all relevant Workplace Safety & Health practices and maintain a safe workplace for all associates.

• Ensure that the Hotel’s properties and facilities are protected and kept in good working condition. Report any loss or damage promptly and appropriately.

• Carry out any other reasonable duties and responsibilities as assigned.

We are looking for an individual with at least 7-8 years of experience in a supervisory capacity managing kitchen operation. You should be creative with a hands-on approach and one who is willing to impart your culinary skills and knowledge to the team. If you have the ability to adapt to ever changing requirements and needs of customers, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

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

**Primary Responsibilities:**

• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe,
consistency and time lines
• Work effectively with the kitchen team to deliver high-quality service
• Exercise cost control to minimize food wastage and spoilage
• Collaborate with Sous Chef/Head Chef to implement new menu items or systems
• Report maintenance issues to the Sous Chef/Head Chef promptly
• Strictly adhere to food safety, sanitation, and hygiene requirements
• Follow company policies, processes, and procedures
• Be flexible and assist in the kitchen during busy times as needed
• Attend trainings and meetings as required
• Other ad hoc duties as requested

**Requirements:**

• At least 4 years of relevant experience in dining cuisines
• Good communication and teamwork skills
• Ability to follow instructions and procedures
• Knowledge of cooking procedures and methods
• Experience using cutting, cooking, and baking tools
• Ability to multitask and work efficiently under pressure
• Maintain kitchen equipment and report any defects/malfunctions promptly
• Culinary diploma or related certification preferred
• Continuously upgrade culinary skills through training or self-study
• Culinary diploma or related certification preferred
• Experience in Mediterranean cuisine is advantageous

• 5 days working week

• Sundays closed.

• meal allowance provided

10X AI TECHNOLOGY PTE. LTD.

Job Description

🍜 Now Hiring: Part-Time Ramen Kitchen Assistant

📍 The Galen, 61 Science Park Road, Singapore 117525

🕙 Mon–Fri | 10:00am–2:00pm

💰 S$13–S$15/hour | Est. start: June 2026

We're a Japanese ramen restaurant at Science Park seeking a part-time kitchen assistant to support our weekday lunch service. If you're detail-oriented, reliable, and enjoy working in a fast-paced F&B environment, we'd love to hear from you!

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WHAT YOU'LL DO

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• Prep ramen toppings and condiments for lunch service

• Portion and plate food to our standard

• Assist with simple sides: gyoza, karaage chicken, mini chashu rice

• Pack takeaway/delivery orders accurately

• Maintain condiment station and kitchen cleanliness

• Support closing duties after the lunch shift

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WHO WE'RE LOOKING FOR

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• No experience needed — full training provided

• Food Safety Course Level 1 preferred (we'll help arrange if needed)

• Physically able to stand for ~4 hours; fast and careful worker

• Punctual, responsible, and able to commit to regular shifts

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WHAT WE OFFER

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✅ Staff meal & F&B discount

✅ Uniform & apron provided

✅ On-the-job training

Interested? Feel free to apply directly here. We look forward to welcoming you to our team!

Momentus Hotel Alexandra

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

Job Description

Job Description & Requirements

• To supervise and ensure smooth and efficient operations of the culinary department.

• To control the consistency of quality and quantity of foods served.

• To ensure that the team adhere to all safety and hygiene standards.

• To organize proper and systematic storage of food items in the kitchen.

• To ensure maintenance of all operating equipment in the kitchen

Marriott International

Job Description

Metta Welfare Association

Metta Welfare Association (Metta) was founded in 1992 by Venerable Shi Fa Zhao, Abbot of the Golden Pagoda Buddhist Temple. He is also the founding Abbot and founding President of the Buddha Tooth Relic Temple and Museum.

Job Description

About Metta Home for the Disabled and Metta Home Day Activity Centre

Metta Home and Day Activity Centre () provide care and training for adults with intellectual disabilities, helping them lead meaningful and independent lives in a supportive environment.

As a Kitchen Assistant, the candidate is responsible in the following areas:

• Prepare and wash kitchen utensils, plates, and silverware, ensuring they are cleaned and disinfected
• Operate kitchen equipment and machinery safely
• Sweep and mop the kitchen floor regularly
• Assist with unloading, sorting, and storing food supplies and donated items
• Organise and maintain kitchen inventory
• Prepare and clear food before and after breakfast, lunch, dinner, and tea breaks
• Ensure proper sorting of meals according to dietary requirements (e.g. soft diet, normal, diabetic)
• Pack stores and assist with the collection and storage of donated goods
• Support supervisor when donation items are delivered
• Complete all assigned duties in a timely manner
• Perform other duties as assigned by the Supervisor

Job Requirements

• Minimum Primary School education
• Relevant kitchen or food preparation experience preferred
• Able to converse in simple English
• Willing to work on rotating shifts, including weekends and public holidays
• Able to work independently and as part of a team
• Hardworking, meticulous, and responsible

Chinois Pte. Ltd.

Incorporated in 2 July 2001, Chinois Spa is a dedicated well-being company that believes in a simple philosophy : ‘ To provide outstanding treatments and programs for a healthy well-being using the best premium products available ’. We work with a team of professional well-trained therapists and with an honest brand of 100% natural skincare, made with only the finest quality natural ingredients. Many of the products carry the COSMOS-standard certification.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

CLEAN EXPRESS PTE. LTD.

Job Description

Responsibilities

• Organize team roles to align with operational goals and evaluate employee performance to support development and productivity
• Document operational tasks accurately and prepare reports for upper-level management to inform decision-making
• Conduct employee reviews and assessments to provide constructive feedback and identify training needs
• Assist with onboarding new employees and support the delivery of training programs to ensure smooth integration
• Make informed operational and process decisions to improve team efficiency and workflow
• Apply creative problem-solving techniques to address challenges and optimize team performance
• Delegate assignments effectively to team members based on skills and workload distribution
• Manage time and tasks with exceptional attention to detail to meet deadlines and maintain quality standards

Chinois Pte. Ltd.

Incorporated in 2 July 2001, Chinois Spa is a dedicated well-being company that believes in a simple philosophy : ‘ To provide outstanding treatments and programs for a healthy well-being using the best premium products available ’. We work with a team of professional well-trained therapists and with an honest brand of 100% natural skincare, made with only the finest quality natural ingredients. Many of the products carry the COSMOS-standard certification.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

Chinois Pte. Ltd.

Incorporated in 2 July 2001, Chinois Spa is a dedicated well-being company that believes in a simple philosophy : ‘ To provide outstanding treatments and programs for a healthy well-being using the best premium products available ’. We work with a team of professional well-trained therapists and with an honest brand of 100% natural skincare, made with only the finest quality natural ingredients. Many of the products carry the COSMOS-standard certification.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

Sodexo Singapore Pte Ltd

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

Job Description

Job Summary:

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

Key Responsibilities:

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

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

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

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

·       Maintain and enhance manpower management by daily effective communication.

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

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

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

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

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

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

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

Chinois Pte. Ltd.

Incorporated in 2 July 2001, Chinois Spa is a dedicated well-being company that believes in a simple philosophy : ‘ To provide outstanding treatments and programs for a healthy well-being using the best premium products available ’. We work with a team of professional well-trained therapists and with an honest brand of 100% natural skincare, made with only the finest quality natural ingredients. Many of the products carry the COSMOS-standard certification.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

Carlton City Hotel (Singapore) Pte. Ltd.

Carlton City Hotel Singapore, Tanjong Pagar

Job Description

Job Summary

This role supports the Sous Chef/Senior Sous Chef by maintaining food quality, managing kitchen operations, training staff, controlling costs, and ensuring compliance with hygiene and safety standards.

Responsibilities

• Maintain food quality standards and ensure mise en place meets hotel requirements
• Contribute ideas for menus, daily specials, and food promotions for special occasions
• Direct and coordinate kitchen crew activities to ensure efficient food service
• Oversee kitchen operations during the absence of the Sous Chef/Senior Sous Chef
• Apply standard recipes aligned with hotel service standards
• Minimize food wastage by exercising proper food portioning techniques
• Maintain high hygiene standards and comply with National Environment Agency (NEA) safety and hygiene regulations
• Prepare inter-kitchen transfers and verify quality and quantity of food received from market orders, food stores, and sub-departments
• Select appropriate service dishes and present food according to hotel standards before serving
• Manage and train kitchen crew to enhance performance and service quality
• Control stock levels and monitor costs to optimize kitchen operations
• Perform ad-hoc tasks as assigned by Supervisor

Required competencies and certifications

• National Food Safety certification
• Minimum 3 years of experience in Western or local food preparation
• Good communication skills to effectively coordinate kitchen activities and team training
• Willingness to work on weekends and public holidays

Chinois Pte. Ltd.

Incorporated in 2 July 2001, Chinois Spa is a dedicated well-being company that believes in a simple philosophy : ‘ To provide outstanding treatments and programs for a healthy well-being using the best premium products available ’. We work with a team of professional well-trained therapists and with an honest brand of 100% natural skincare, made with only the finest quality natural ingredients. Many of the products carry the COSMOS-standard certification.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

PARK90 (SG) PTE. LTD.

Job Description

We are looking for an experienced and passionate Sommelier to join our team and elevate our guests’ dining experience through exceptional wine service and beverage expertise.

The ideal candidate possesses strong knowledge of wines, regions, vintages, and food pairings, along with excellent customer engagement skills. You will be responsible for curating memorable wine experiences while supporting beverage operations and inventory management.

• Provide professional wine recommendations and food pairing suggestions to guests
• Deliver high standards of wine service in a fine dining environment
• Curate and maintain the restaurant’s wine list in collaboration with management
• Monitor wine inventory, stock levels, ordering, and cellar organisation
• Ensure proper wine storage, handling, and serving temperatures
• Conduct staff training on wine knowledge and beverage service standards
• Build strong relationships with suppliers and support wine procurement activities
• Upsell premium wines and beverages to enhance guest satisfaction and revenue
• Maintain excellent product knowledge of wines, spirits, sake, and other beverages
• Ensure compliance with hygiene, safety, and service standards

• Minimum 3 years of relevant experience as a Sommelier in fine dining or upscale hospitality establishments
• Certified Sommelier by Court of Master Sommeliers or WSET Level 3 certification preferred
• Strong knowledge of international wines, wine regions, vintages, and pairing techniques
• Excellent communication and interpersonal skills
• Passionate about hospitality and delivering exceptional guest experiences
• Ability to work in a fast-paced environment and manage service confidently
• Positive attitude, leadership qualities, and team-oriented mindset
• Able to work shifts, weekends, and public holidays

• Competitive remuneration package
• Training and career development opportunities
• Dynamic and professional working environment

PARK90 (SG) PTE. LTD.

Job Description

We are seeking a passionate and service-oriented Junior Sommelier / Assistant Sommelier to join our team. The ideal candidate should possess strong wine knowledge, excellent customer service skills, and a genuine passion for food and beverage experiences.

You will play a key role in enhancing guests’ dining experience through professional wine recommendations, beverage service, and maintaining wine inventory standards.

• Recommend and serve wines according to guests’ preferences and menu selections
• Provide knowledgeable pairing suggestions to enhance the dining experience
• Assist in managing wine inventory, stock rotation, and cellar organisation
• Ensure proper wine storage and handling procedures are maintained
• Conduct tableside wine service professionally and confidently
• Support the restaurant team in delivering exceptional customer service
• Assist with beverage menu updates and wine promotions
• Maintain cleanliness and organisation of wine storage and service areas
• Stay updated on wine regions, varietals, vintages, and industry trends

• WSET certification or equivalent wine knowledge preferred
• Previous experience in a fine dining restaurant is preferred
• Passion for wines, spirits, and guest engagement
• Strong interpersonal and communication skills
• Positive attitude and willingness to learn
• Able to work rotating shifts, weekends, and public holidays
• Team player with a customer-focused mindset

• Competitive salary package
• Career growth and training opportunities
• Supportive and dynamic working environment

Interested applicants are invited to apply with their updated resume.

Marriott International

Job Description

Wenet SGP Pte Ltd

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

Job Description

Company Overview

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

Job Summary

Manage and coordinate household operations for the Chairman or CEO, ensuring seamless scheduling, event planning, staff supervision, and resource management to support both personal and business needs efficiently and professionally.

Responsibilities

• Manage the household schedule and calendar for the Chairman or CEO to ensure timely appointments and commitments
• Plan, organize, and coordinate events to meet household and professional requirements
• Arrange personal and professional appointments with attention to detail and priority
• Schedule and supervise home maintenance and repair projects to ensure quality and timely completion
• Handle household bills and administrative tasks accurately and efficiently
• Run errands and perform necessary tasks to support household operations
• Supervise household staff including housekeepers, private chefs, nanny, and drivers to maintain high service standards
• Plan and control household resources such as manpower shifts and inventory to optimize operations
• Provide essential support for business trips, including arranging local flights and coordinating setup requirements
• Prepare and design household management SOPs, including equipment manuals, inventory lists, vendor lists, and daily checklists to standardize processes

Preferred competencies and qualifications

• Proven experience in a similar household management role
• Strong communication and interpersonal skills to interact effectively with household members and external contacts
• Ability to understand and adapt to household needs and preferences professionally
• Broad knowledge of household management, service etiquette, and related responsibilities
• Demonstrated responsibility, efficiency, discretion, and strong organizational skills
• Strong judgment and attention to detail with the ability to handle confidential information discreetly
• Proficiency in Microsoft Office and document management tools
• Relevant certification such as Butler training is an advantage

CKS BIZ AGENCY

Job Description

Roles & Responsibilities

Job description (Assistant F&B manager)

Responsibilities

1. Operational Support

Assisting with opening and closing the stall, ensuring readiness for operations.

Helping manage inventory, restocking supplies, and placing orders when needed.

Overseeing food preparation or product arrangement to meet quality standards.

Ensuring the stall remains clean and organized throughout the day.

HAKKA BOND PTE. LTD.

Job Description

Oversee daily restaurant operations, supervise service staff and ensure smooth workflow.，，。

Maintain high standards of food & beverage service, hygiene and workplace cleanliness.、，。

Assist in staff scheduling, on-the-job training and performance management.、。

Attend to guests’ enquiries, feedback and complaints politely and effectively.、。

Monitor inventory, stock supplies and ensure proper cost control.，。

Follow company SOPs, safety regulations and operational rules strictly.、。

Coordinate with kitchen and other departments to deliver good dining experience.，。

OYO Technology & Hospitality (Thailand) Ltd.

Job Description

Key Responsibilities

1. Revenue Strategy Management

• Develop and implement revenue strategies to maximize hotel profitability

• Analyze occupancy trends, booking pace, and market demand

• Manage room inventory and pricing strategies across all sales channels

• Monitor daily, weekly, and monthly revenue performance

• Optimize ADR (Average Daily Rate) and RevPAR (Revenue per Available Room)

2. Market & Competitor Analysis

• Monitor competitor pricing and market positioning

• Conduct market trend and demand forecasting analysis

• Prepare competitor benchmarking reports

• Recommend pricing and promotional strategies to remain competitive

3. Distribution Channel Management

• Manage OTA platforms such as Agoda, Booking.com, Expedia, etc.

• Ensure rate parity across all distribution channels

• Coordinate with Sales, Marketing, and Operations teams

• Maintain accurate room availability and pricing in PMS and Channel Manager systems

4. Forecasting & Reporting

• Prepare revenue forecasts and occupancy projections

• Analyze and report key performance indicators (KPIs), including:

  • Occupancy %

  • ADR

  • RevPAR

  • Revenue Growth

  • Forecast Accuracy

• Present revenue reports and recommendations to management

5. Cross-Functional Coordination

• Work closely with Front Office, Reservations, Sales, Finance, and Operations teams

• Support promotional planning and revenue campaigns

• Provide strategic pricing guidance to related departments

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, Marketing, or related field

• Minimum 2–5 years of experience in Revenue Management, Reservations, E-Commerce, or Hotel Operations

• Strong understanding of OTA platforms, PMS, and Channel Management systems

• Excellent analytical and problem-solving skills

• Proficient in Microsoft Excel and reporting tools

• Good command of English communication skills

• Hospitality or hotel industry experience is preferred

Siamplaengna

Job Description

Key Responsibilities:

• Daily Operations: Oversee all aspects of property management including Front Office, Housekeeping, Maintenance, and Security to ensure 5-star cleanliness and guest satisfaction.

• Revenue & Reputations: Drive occupancy rates, manage room distribution on OTAs, and actively maintain excellent online ratings and reviews.

• Cost & Budgeting: Manage operational costs, utilities, and vendor contracts efficiently to maximize profitability.

• Team Leadership: Lead, train, and motivate a compact, multi-skilled hotel team to deliver warm and professional services.

• Guest Relations: Handle guest inquiries, feedback, and complications with professional problem-solving skills. 

Qualifications:

• Thai National with at least 3-5 years of experience in Hotel Management, Resident Management, or Operations Management in a city hotel or premium serviced apartment.

• Strong understanding of OTA platforms, channel managers, and digital hospitality trends.

• Hands-on leadership style (not just sitting in the office) with excellent problem-solving skills.

• Good command of spoken and written English.

• Familiarity with the Ratchadapisek/Ladprao/Chatuchak area is a plus. 

The Grapevine

Job Description

The Grapevine is a wine-themed cocktail bar at the heart of Soho, Central.

We have 3 offerings: 1. Wine-themed cocktails 2. Classic cocktails 3. A large range of wines by the glass.

Excellent English is a must.

Rat Pack LC Limited

Job Description

We’re now looking for a Chef de Partie to join Pici Kennedy, our suburban pasta bar along idyllic Cadogan Street.

You will be working in a fast-paced kitchen, supporting the Sous Chef and Head Chef in all aspects of kitchen operations. You will ensure that your section is ready for service, and that you prepare the dishes promptly to the expected standards.

Fast track your career progression, join an internationally diverse work environment, create incredible dishes, and be a champion of exceptional guest experience.

Duties & Responsibilities

• Prepare your section for service
• Cook dishes in a timely manner up to restaurant standards
• Supporting your colleagues when needed
• Adhering to health and hygiene procedures
• Manage and control your stock

Requirements

• At least 1 year experience as a Chef de Partie, or 2+ years experience working in the kitchen
• Knowledge of western cuisine preferably Italian
• Positive attitude with a teamwork mindset
• Sense of responsibility within your role
• Fluency in English is a must, other languages are advantageous
• Embodies our behavioural values – Teamwork, Be Nice, Commitment, and Positivity

Benefits

• 50% discount at all our restaurants
• Guaranteed monthly incentive bonus – the teams make our venues successful and are rewarded in line with its performance!
• Cash and credit card tips
• Medical insurance
• Birthday gift certificate
• Referral bonus

Discover more about your next adventure: https://pici.hk/our-philosophy/

Jia Group Holdings Limited

Job Description

What you will be doing:

• Responsible for the overall pastry kitchen operation

• Responsible for the pastry & dessert menu and concept development to continuously upgrade and enhance the food service through introduction of new products and creations

• Ensure that the preparation and quality of food provided are consistently maintained

• Ensure all food products are produced in a professional manner and meet the company quality standard

• Ensures compliance with food handling and hygiene standards

What we are looking for:

• Must have 2+ years of pastry experience in similar capacity

• Experience working in fine dining restaurant or Michelin-starred restaurant

• A motivational leader and a good team player

• Able to drive the mood and good sprit of the team

• Good command of spoken and written English

• Confident in running busy shifts

What we offer:

• 3 days offs per week

• 10 days Annual Leave

• Employee discount to be used across the Group’s outlets

• Staff meal

• On-job training and opportunities for growth

• Medical insurance

• Discretionary bonus

Compass Group Hong Kong Ltd

Compass Group Hong Kong Ltd.,

Job Description

Role Purpose

The Regional Culinary Director is responsible for the strategic direction, operational excellence, and cultural alignment of in partnership with the client and culinary team across APAC countries. They will partner with Directors of Operations and Function Leads to focus on enhancing, executing, and maintaining the overarching culinary vision and strategy across all locations or Sites. This role balances creative innovation with financial acumen to ensure quality, consistency, and high user experiences while aligning the culinary offerings to fit mid and long-term goals.

You will bridge the gap between high-level food philosophy and large-scale operational execution, ensuring every meal served across a cross-section of cafes and micro-kitchens reflects Compass’s commitment to well being, sustainability, and community.

Whilst the Regional Culinary Director will not have any Direct Reports, they will be a key leader and mentor for all Senior Culinary Leaders across APAC.

Role Responsibilities and Decision Rights

1.Strategic Vision, Innovation, and Standards

• Regional Culinary Strategy: Define and drive the long-term culinary vision for the APAC region, ensuring alignment with both client and company (Compass) brand identities and strategic goals.  Support country culinary leads in defining the vision and culinary plans for their spaces.

• Regional Culinary Standards & Excellence: Define and drive quality standards and processes for the region where relevant to include culinary excellence including recipe development and testing. 

• Regional Innovation & Efficiency: Drive regional innovation and efficiency, leveraging internal and external resources for trends and supporting business excellence with embedding lean or other efficiency initiatives

• Build a Culinary Community to Drive Safety, Quality, Efficiency & Experience: This includes Leading the Regional Culinary Forum, using culinary working groups to work on regional culinary initiatives and foster cross-regional collaboration.

2. Stakeholder Management and Collaboration

• Compass Country Culinary Leads: Act as the central point of contact and strategic partner for all Compass Culinary Country Leads across the APAC region.

  • Align and Cascade Strategy: Ensure the APAC culinary strategy is effectively communicated, understood, and consistently adopted by all Country Leads, translating high-level goals into executable local plans.  

  • Best Practice Sharing: Facilitate regular cross-country meetings and communications to ensure the rapid adoption of successful initiatives, new products, and operational best practices.

  • Issue Resolution: Mediate and resolve complex strategic or operational conflicts between Issue Resolution: country-level culinary teams and central corporate initiatives.

• Client Relationship Management: Collaborate with Key Account Managers to ensure the culinary strategy meets the contractual obligations and evolving tastes of major regional clients.

• Executive Reporting: Present strategic progress, financial performance, and key innovation updates to both the Compass Executive Leadership Team and major client stakeholders.

3. Business Performance and User Experience (UX)

• User Experience (UX) Improvement: Develop and execute strategies to consistently improving the experience across all regional culinary touchpoints, service delivery, and product quality.

• Financial & Procurement Oversight: Partner closely with procurement teams to ensure all procurement standards are rigorously met for both the client contract and Compass internal policies, focusing on ethical sourcing and cost efficiency.

• Sustainability Goals: Develop, implement, and monitor comprehensive culinary sustainability goals (e.g., waste reduction, plant-forward menus, sustainable sourcing) that contribute positively to the company's and client's environmental commitments.

4. Leadership, Talent, and Culture

• Talent Development & Coaching: Lead, coach, and develop culinary talent across the APAC region, establishing clear career paths and performance standards for all senior culinary roles.

• Allergen Champion & Compliance: Act as the Regional Allergen Champion, ensuring all training, documentation, food preparation protocols, and customer-facing information are fully compliant with all relevant APAC legislation to minimize risk and ensure customer safety.

• Safety Culture & Compliance: Ensure Health and Safety standards and culture are deeply embedded across all operational units, leading by example to create a proactive, compliant, and secure working environment.

5. Fiscal Responsibility & Operational Excellence

• P&L Accountability: Work with finance and the Directors of Operations to deliver culinary experience within budget, with rigorous discipline, optimising food costs and labor while maintaining premium quality.

• Data-Driven Decisions: Leverage food service management systems and user feedback data to drive menu engineering and activations

Role Dimensions

• Innovation and change management

• Focus on driving food, service and operation excellence

Experience, Qualifications and Competency Requirements

• 10+ years’ progressive culinary leadership, including experience of multi-country management.

• Experience in large-scale food production or commercial operations.

• Deep knowledge of food safety (Allergen), food science, and quality assurance standards.

• Proven success partnering with suppliers and operations teams to maintain consistency at scale.

• Excellent stakeholder management and communication skills.

• Strong project management and process development capabilities.

• Fluent English required;

Kowloon Shangri-La, Hong Kong

Headquartered in Hong Kong SAR, the Shangri-La Group has grown from a single hotel business to a diverse and integrated global portfolio comprising quality real estate and investment properties, wellness and lifestyle facilities.

Job Description

About Us

Find Your Shangri-La in Shangri-La.

Headquartered in Hong Kong SAR, Shangri-La Group has grown from a single hotel business to a diverse and integrated global portfolio comprising quality real estate and investment properties, wellness and lifestyle facilities.

Today, the Group owns, operates and manages 100+ hotels under our family of five brands: Shangri-La Hotels & Resorts, Shangri-La Signatures, Kerry Hotels, JEN by Shangri-La, and Traders.

Luxury 5-Star Hotel in Hong Kong | Kowloon Shangri-La

About the Role

As an Executive Pastry Chef, you will lead the Pastry Kitchen operation to deliver exceptional pastry and bakery experiences through creativity, operational excellence and the highest culinary standards.

 Key Responsibilities

• Lead and oversee all daily operations of the Pastry Kitchen, ensuring smooth and efficient production for restaurants, banquets and special events

• Ensure the highest standards in pastry and bakery quality, taste, presentation, portion control and food consistency across all outlets

• Develop and introduce innovative pastry, bakery and dessert offerings in line with market trends, seasonal promotions and guest expectations

• Coordinate closely with Culinary, Restaurant, Banquet, Stewarding and Purchasing teams to ensure effective operations and quality control

• Monitor food freshness, inventory, requisitions, food cost and wastage control to achieve operational and financial objectives

• Maintain strict hygiene, sanitation and food safety standards in accordance with HACCP and hotel policies, including proper maintenance and cleanliness of kitchen equipment and facilities

• Conduct regular food tasting sessions, operational inspections and departmental briefings to ensure service excellence and operational readiness

• Lead, coach and develop the Pastry team through on-the-job training, performance management, succession planning and colleague engagement initiatives

• Support the Executive Chef in business planning, menu development, staffing management and continuous enhancement of the overall guest dining experience

•  Engage in regular meetings with Marketing Communications Team on new menu / festival items

 About You

• Minimum of 10 years of pastry experience in international luxury hotels, with at least 2 years of experience in a similar Executive Pastry Chef capacity

• Strong expertise in pastry, bakery and dessert production with creativity, attention to detail and knowledge of current market trends

• Solid knowledge of HACCP, food hygiene, sanitation standards, food safety procedures and kitchen operations management

• Strong understanding of food cost control, budgeting, inventory management and operational efficiency

• Excellent leadership, communication and interpersonal skills with the ability to lead and motivate the pastry & bakery team

• Well versed in computer application, system and email correspondence

• Good command in spoken and written English and Chinese

Why Join Us

• A workplace that values your passion and supports self-realization and personal growth.

• Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.

• Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.

• Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.

Please apply in writing enclosing CV and quoting the reference to:

Director, Talent Management & Acquisition (Hong Kong)

Kowloon Shangri-La, Hong Kong

64 Mody Road, Kowloon, Hong Kong

Tel: (85•) •••• •815

Email: coe•••••@shangri-la.com

Website: https://www.shangri-la.com/

We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.

We appreciate your interest in joining us. Please note that only successful candidates will be contacted.

Chouchou

Job Description

Hora Hospitality Group which operates the French Brasserie Restaurant Chouchou in the heart of Wan Chai, and we’re searching for a passionate and high-energy Head Chef to take the lead in the kitchen.

As Head Chef, you’ll work hand-in-hand with our Culinary Director to shape a menu that’s both authentic and approachable, celebrating French culture in a way that’s modern, playful, and unforgettable.

Key Responsibilities

1. Culinary Leadership & Menu Development

• Lead the conceptualization, design, and execution of all menus (à la carte, set lunch, brunch, bar snacks).

• Infuse modern creativity into classic French dishes while maintaining authenticity.

• Collaborate with the Culinary Director on seasonal and promotional menu changes.

• Ensure all dishes are consistently executed to brand standards in both taste and presentation.

2. Kitchen Operations

• Oversee daily kitchen operations and ensure smooth service flow.

• Maintain high standards of cleanliness, hygiene, and food safety in line with Hong Kong’s F&B regulations.

• Implement and maintain standard operating procedures (SOPs) for prep, cooking, and service.

• Achieve and maintain target food cost percentage.

3. Team Management & Training

• Recruit, train, and manage a motivated and efficient kitchen team.

• Foster a positive and energetic kitchen culture that reflects the brand identity.

• Conduct regular training sessions, tastings, and performance reviews.

• Ensure proper scheduling, task delegation, and team growth.

4. Cost & Inventory Control

• Manage food costs, portion control, and overall kitchen profitability.

• Work with the purchasing team to source quality ingredients within budget.

• Monitor inventory, reduce waste, and ensure efficient stock rotation.

5. Collaboration & Communication

• Work closely with FOH managers, bar team, and marketing to create a seamless guest experience.

• Actively participate in menu briefings, service meetings, and guest events.

• Be present and visible during key service times — especially during brunch, lunch rush, and dinner.

Who We're Looking For

• Head Chef experience in high volume restaurant— required

• Strong French culinary background with a deep understanding of French food culture

• Creative, energetic, and confident in bringing modern flair to French classics

• Strong leadership skills with the ability to inspire, train, and grow a kitchen team

• Must thrive in a fast-paced, high-energy environment

• Hands-on and collaborative — we’re building something together!

What We Offer

• Competitive salary based on experience and profile

• 15 days annual leave

• Quarterly bonus, based on restaurant performance

• 2 days off per week

• Work closely with our Culinary Director and be part of a forward-thinking hospitality group

• A chance to put your stamp on a new flagship venue in one of Hong Kong’s most exciting districts

To Apply

Ready to Join Us?

This is your opportunity to lead the kitchen of a French brasserie like no other — one that’s stylish, social, and full of soul. If you’re passionate about food, culture, and building great teams, we want to hear from you.

Apply now with your CV and a brief cover letter to inf••••••••••••@gmail.com

WhatsApp: 53•••010

MADURAI RUSI MESS PTE. LTD.

Job Description

Prepare shift schedules

Supervise kitchen and wait staff and provide assistance, as needed

Keep detailed records of daily, weekly and monthly costs and revenues

Monitor compliance with safety and hygiene regulations

Gather guests’ feedback and recommend improvements to our menus

A Plus Manpower Services Pte. Ltd

A Plus Manpower Services Pte Ltd is one of the leading recruiting organizations in Singapore. We are a MOM licensed professional recruitment consultancy (EA License No: 16C8280, specializing in both local and foreign worker placement.

Job Description

Location: Bras Basah, Singapore
Working Hours: 10:00 AM – 9:00 PM
5-Day Work Week

Job Responsibilities

• Lead daily kitchen and teppanyaki counter operations

• Prepare and present high-quality beef bowls and Japanese fusion dishes

• Ensure consistency in food quality, taste, and presentation

• Perform live teppanyaki cooking in an open-kitchen environment

• Manage food preparation, stock control, and kitchen hygiene

• Train and supervise kitchen staff to maintain service standards

• Work closely with management on menu execution and seasonal specials

Requirements

• Experience in Teppanyaki, Yakiniku, Japanese cuisine, or fusion concepts preferred

• Strong leadership and kitchen management skills

• Passion for food presentation and guest experience

• Able to work efficiently in a fast-paced environment

• Responsible, disciplined, and team-oriented

A PLUS MANPOWER SERVICES PTE LTD  EA License No. 16C8280 MOM Reg No. R22107790

MCI CONSULTING PTE. LTD.

With over 19 years in the industry, MCI is a leading recruitment and outsourcing provider in Singapore. Our team of 100+ professionals leverages an extensive network to recruit top talent across diverse sectors. We have successfully placed over 30,000 candidates and served more than 1,000 clients. At MCI, we don't just fill positions – we elevate businesses by connecting them with the right individuals. We promise to deliver only the best services, as we are not here just to help but to make companies interesting!

Job Description

Description

Job Summary:

• Basic Salary: $3500 - $4500

• Location: Central

• Working Days: 5 Days work week (Rotating shifts (Morning / Afternoon / Night)

• Benefits: Meal allowance + Flexi benefits + Upselling incentives + Birthday Voucher + Outpatient Medical

Responsibilities:

• Overseeing and ensuring that hotel operations run smoothly.

• Providing guests with a comfortable stay.

• Nurture a high-performance culture within the Front Office department.

• Collaborate with Housekeeping to ensure that guests will be able to experience a clean and comfortable stay.

• Collaborate with Security to ensure efficient surveillance of the property and proper reporting/ follow-up of incidents.

• Be updated on the trends, evolving guests’ expectations, and changing needs relating to accommodations, services, and facilities.

Requirements:

• Minimum O-Level or equivalent qualification

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

• Positive attitude with good communication and interpersonal skills

• Prior 4-5years Duty Manager experience in a 4-5 stars hotel environment

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

https://www.mci.com.sg/wp-content/uploads/2025/08/MCI-Job-Applicant-Data-Protection-Notice.pdf

**We regret to inform that only shortlisted candidates would be notified.

Sim Hui Shi (Carra)
Reg No: R22110425
MCI Consulting Pte Ltd
EA Licence: 13C6730

Peach Garden Pte Ltd

Peach Garden is a notable household name that is synonymous with authentic Chinese cuisine served in a warm and welcoming environment. Its dedication to creating the finest quality has earned the restaurant numerous dining accolades from renowned magazines such as the Singapore Tatler and Wine & Dine.

Job Description

• Oversee kitchen operations

• Come up with new dishes and menu

• Supervise food quality, portioning and presentation

• Ensure highest standards of kitchen cleanliness and food safety

• Plan proper staffing to ensure smooth operations flow

• Manage stock and food cost

• Obtain and handle feedback on food quality

• Manage and train staff

• Perform any other job tasks assigned by the management

Requirements:

• Prior experience as Executive / Master Chef in Chinese restaurant

• Excellent personal presentation and interpersonal skills

• Confident, outgoing personality and positive attitude

• Ability to remain calm under pressure

• Able to cope in fast-paced environment with heavy volume

• Ability to multi-task

• Proficient in Mandarin (spoken and written) to coordinate event requirements and communicate kitchen orders accurately with the team

Suitable candidates will be offered attractive salary package, bonus and other incentives.

We regret only shortlisted applicants will be notified.

AlwaysHired Pte. Ltd.

Job Description

Summary

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $5500

• Location: Central

Responsibilities

• Ensure that all food prepared in the kitchen meets the certification standards

• Assist in the creation, preparation, and execution of menus for various events, from large banquets to small corporate meetings.

• Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavor.

• Coordinate with the Executive Chef on menu planning, recipe development, and food innovations.

• Collaborate with the banquet and event teams to understand specific event requirements and adjust food production schedules accordingly.

• Oversee the kitchen team during events, ensuring smooth operations, timely food delivery, and quality control, especially during peak times.

• Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand the food preparation standards and hygiene protocols.

• Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.

• Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.

• Ensure that the kitchen adheres to all food safety, hygiene, and regulations, including handling, storing, and preparing ingredients separately.

Requirement

• At least 4-6 years of experience as a chef with experience in banquet and large-scale event catering preferred.

• Excellent cooking and food presentation skills, with attention to detail

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use, and/or disclosure of personal data by AlwaysHired, its affiliates and, where necessary, to relevant third parties, for purposes such as job application processing, career advisory, research, and other administrative purposes, in compliance with the relevant provisions of the Privacy Policy available at www.alwayshired.com.sg/privacy-policy.

Tai Yen Wen(Eunice) 
Registration Number: R22105780

EA Licence No: 24C2293

Ideals Recruitment Pte Ltd

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

Job Description

• Company: Leading MNC in the Leisure Industry

• Location: Central Region

• Salary Package: Up to $3,500 basic + allowances

• Working Hours: Rotating / Split shifts

• Benefits: Excellent welfare and career advancement opportunities

Key Responsibilities

• Mix and serve cocktails and beverages following outlet guidelines.

• Tailor drinks to guest preferences to create a memorable experience.

• Keep the bar clean, organized, and well-stocked at all times.

• Monitor inventory, perform stock rotation, and manage supplies.

• Handle opening and closing procedures, and support service on the floor.

• Engage in team training, collaborate with colleagues, and carry out additional duties as required.
  

Job Requirements

• Minimum 3 years of experience in bars or restaurants preferred.

• Creative, detail-oriented, with strong problem-solving skills.

• Team player with excellent organizational and interpersonal skills.

• Strong communication skills.

• Knowledge of F&B operations and administration.

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Hiew Yuan Feng

Registration No: R26160771

EA Licence no.: 14C7121

Ideals Recruitment Pte Ltd

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

Job Description

• Salary Range: Up to $3500 + AWS + VB

• Working Location: Central

• Working Days: 5 Days work week

Responsibilities:

• Prepare and bake a variety of pastries, cakes, and desserts

• Work closely with the team to support daily café operations

• Develop and refine recipes to maintain quality and consistency

• Monitor inventory and manage ingredient ordering

Requirements:

• Experience as a Pastry Chef or Baker in a café or similar setting

• Strong baking and dessert preparation skills

• Creative with good attention to detail
  

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Hiew Yuan Feng

Registration No: R26160771

EA Licence no.: 14C7121

Stafflink Services Pte Ltd

Stafflink Services Pte Ltd (EA License No. 04C4294)

Job Description

Key Responsibilities

• Prepare and serve classic and house cocktails, wine, beer, and non-alcoholic beverages to specification

• Deliver friendly, attentive, and confident guest service at all times

• Engage guests, recommend drinks, and create a welcoming bar atmosphere

• Maintain cleanliness and organisation of the bar, tools, and workstations

• Manage bar stock, restocking, and basic inventory awareness

• Follow responsible service of alcohol policies and local regulations

• Handle POS transactions accurately and efficiently

• Work collaboratively with service and kitchen teams to ensure smooth service

• Open and close the bar according to standard procedures

What We’re Looking For

• Previous bartending experience preferred but not essential

• Strong knowledge of spirits, cocktails, and bar service fundamentals

• Confident communication skills and a genuine passion for hospitality

• Ability to stay calm and efficient in a fast-paced environment

• Flexible availability, including evenings, weekends, and public holidays

HOW TO APPLY:

Interested applicants, please click on “Apply Now” or email to submit your resume.

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

Stafflink Services Pte Ltd

EA Licence No.: 04C4294

EA Personnel: Chew Hong Huang

EA Personnel Reg. No.: R24124128

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

Marguerite & Hortus

Marguerite is a one-Michelin-starred restaurant, where Chef-Owner Michael Wilson presents contemporary cuisine rooted in seasonality, provenance, and craftsmanship. Set amidst the lush surroundings of the Flower Dome at Gardens by the Bay, Marguerite offers refined tasting menus complemented by fine wines, innovative temperance beverages, and warm, personalised hospitality.

Located within the same iconic conservatory, Hortus celebrates the bright, vibrant flavours of the Mediterranean. The menu features a variety of sharing plates including vibrant salads, dips, and house-baked breads, alongside heartier dishes such as tagines, rustic mains, and selections from the wood-fire grill. House-made cakes, tarts, and pastries complete the experience throughout the day.

We are seeking passionate culinary professionals to join our team in the following roles:

• Demi Chef

• Commis Cook

Demi Chef Job Description

Key Responsibilities

• Assist the Sous Chef and Chef de Partie in the daily kitchen operations.

• Prepare and organise daily mise en place to ensure smooth service.

• Maintain high standards of food quality, presentation, and consistency.

• Monitor and maintain proper hygiene and cleanliness of the work area at all times.

• Assist in controlling food stock and minimising wastage within the assigned section.

• Follow instructions and recommendations from senior chefs to complete daily tasks efficiently.

• Keep up to date with new recipes, preparation techniques, and kitchen procedures.

• Support the team in ensuring efficient service during operating hours.

• Perform any other duties assigned by the management or senior chefs.

Commis Cook Job Description

Key Responsibilities

• Assist the kitchen team in food preparation and basic cooking tasks.

• Prepare ingredients such as vegetables, meats, and sauces according to kitchen standards.

• Ensure proper storage and handling of food ingredients.

• Maintain cleanliness and organisation of the kitchen and workstations.

• Follow all food safety, hygiene, and sanitation standards.

• Support senior chefs during food service to ensure efficient kitchen operations.

• Learn and develop culinary skills under the guidance of senior kitchen staff.

• Carry out any other duties as assigned by supervisors.

Job Requirement

• NITEC / Higher NITEC in Culinary Arts, Diploma from a recognised culinary institution, or equivalent professional training.

• Prior experience in a professional kitchen or fine dining environment is preferred.

• Basic knowledge of cooking techniques, ingredients, and kitchen equipment.

• Strong willingness to learn and develop culinary skills.

• Ability to work both independently and as part of a team.

• Good communication and time management skills.

• Knowledge of food safety and hygiene practices.

Benefits

• 5-days work week

• Staff meals provided

• Staff benefits and birthday leave

• Comprehensive medical and flexi benefit

• Employees dining privileges across restaurants under the Unlisted Collection group

We regret that only the short-listed will be notified.

Thank You

SmartHire by SEEK

Job Description

Our client is seeking an Assistant Restaurant Manager to join their team!

If you are passionate about the hospitality industry and have a knack for management, this role offers an excellent opportunity to grow your career with a renowned restaurant chain in Singapore. As an Assistant Restaurant Manager, you will have the chance to co-manage multiple outlets, ensuring smooth operations and exceptional customer service. This role is perfect for someone who thrives in a fast-paced environment and is ready to take on new challenges.

What you'll be doing?

• Co-manage outlets: Work closely with the Restaurant Manager to oversee daily operations.

• Handle operations: Ensure front-of-house (FOH) and back-of-house (BOH) operations run smoothly.

• Coach the team: Mentor and support your team to achieve their best performance.

• Staff management: Analyze manpower and payroll, and plan work schedules effectively.

• Training and development: Engage in staff training and participate in opening new restaurants.

• Forecasting and marketing: Assist in creating and implementing marketing plans.

• Supervise housekeeping: Ensure cleanliness and inventory management.
  

Who are they looking for?

• Relevant experience: At least 1 to 2 years of experience in F&B restaurants as Assistant Restaurant Manager.

• Multitasking skills: Ability to work under pressure in a multitasking environment.

• Food safety certification: Must possess a valid food safety certification.
  

Why should you consider this opportunity?

Our client offers an attractive remuneration package and other benefits, such as:

• Performance bonuses and quarterly incentives

• Yearly salary reviews

• Festive gifts for family members

• Food and travel vouchers

• Staff meals, uniforms, and statutory leaves

• Opportunities for career development and participation in opening new restaurants

• Staff training engagement
  

How to apply

Ready to join this role? Click Apply now to submit your resume and share your availability and expected salary with us!
We welcome all applications and encourage everyone to apply, regardless of experience or qualifications.

All information received will be kept strictly confidential and will be used only for employment-related purposes.

Jobs DB Singapore Pte Ltd | 24C2640

Oh Zi Yi, Joey | R22107510

#SmartHire

Studio M Hotel Singapore

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

Job Description

Job Description 

• Prepare and ensure meals are in good quality in accordance with the portion and quality standards specified in recipes.

• Prepare and established station set-up accordingly

• Prepares and controls food usage (daily) to minimize wastage.

• Ensures that section market list are prepared in advance accordingly and Sous chef is informed of items to order.

• Maintains proper grooming and hygiene habits in accordance to standards

• Follows and maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and SFA (Singapore Food Agency) inspection and requirements.

• Complies with energy conservation and job safety procedure which management defined in the hotel’s loss-prevention manual or postings.

• Handles proper storage of food items by following FIFO or as prescribed by Organization FSMS standard on a daily basis.

• Stocks supplies on a daily basis

Surrey Hills Holdings Pte Ltd

Job Description

💓Surrey Hills Grocer is an expanding brand that aims to be the most authentic Australian destination grocer by bringing honest-to-good, fine, fresh products. Inspired by the harsh terrains of Australia, we strive to bring you the best produce and offer everyone a taste of warm Australian hospitality.💓

On top of the Australian cafe and restaurant concept, we also have Spanish, Taiwanese and Japanese restaurant concepts.

We are seeking an experienced and hands-on Western Bistro Chef to support kitchen operations and lead the team in delivering quality Western dining experiences.

Job Responsibilities

• Assist the Head Chef in managing daily kitchen operations

• Lead and supervise kitchen staff to ensure smooth workflow and service standards

• Prepare and oversee Western bistro dishes including grills, brunch items, pasta, burgers, and mains

• Ensure consistency in food quality, presentation, and hygiene standards

• Conduct on-the-job training and guidance for junior kitchen staff

• Monitor stock ordering, inventory control, and food cost management

• Support manpower planning and kitchen scheduling together with management

• Assist in menu planning and seasonal promotions

• Ensure compliance with SFA food safety and workplace safety standards

• Handle operational issues effectively during busy service periods

Requirements

• Minimum 4–5 years of experience in Western cuisine with supervisory experience preferred

• Strong knowledge of Western cooking techniques and kitchen operations

Baes Hospitality Pte Ltd

Specializing in nightlife entertainment, the company operates a unique concept that blends the high-energy atmosphere of a club with the cozy ambiance of a living room and music room setting. The term 'Bae,' a term of endearment with a touch of Korean sophistication, reflects the brand's multifaceted nature. Guests are invited to exclusive gatherings in a curated music room featuring a state-of-the-art DJ setup and a signature home cocktail bar. This innovative approach offers culturally savvy individuals a distinctive clubbing experience that fosters lasting connections and transforms every night into a memorable gathering.

Job Description

🎉 Sign-on bonus included!!

1. Guest Experience & Service

• Welcome and attend to guests professionally upon arrival.

• Manage reservations, walk-ins, and table allocations efficiently.

• Build and maintain strong relationships with regular and VIP guests.

• Ensure guest satisfaction throughout their visit and follow up on feedback.

• Handle guest complaints tactfully and escalate when necessary.

2. VIP & Table Management

• Coordinate VIP bookings, bottle service, and minimum spend requirements.

• Manage seating plans according to capacity and revenue optimisation.

• Liaise with floor staff, bar team, and security to ensure smooth service flow.

• Monitor guest crowd flow and maintain comfort and safety standards.

3. Sales & Revenue Support

• Promote events, themed nights, and special promotions.

• Upsell premium tables, bottle packages, and exclusive experiences.

• Maintain client database and follow up with guests for repeat visits.

• Support marketing initiatives and partnership events.

4. Compliance & Brand Representation

• Ensure adherence to company SOPs and service standards.

• Uphold dress code and entry policies professionally.

• Ensure responsible alcohol service awareness.

• Represent the brand positively both on-site and via social engagement (if required).

Requirements

• Minimum 1–2 years of experience in hospitality, nightclub, or premium F&B environment.

• Well-groomed, confident, and customer-focused personality.

• Strong communication and interpersonal skills.

• Comfortable working late nights, weekends, and public holidays.

• Sales-oriented and target-driven mindset preferred.

• Available start immediate is an advantage.

• Willing to work midnight shift and on weekend/PH.

• Candidates with more relevant work experience will consider for a Assistant Manager role.
  

Select Group Pte Ltd

Select Group has been the leading food service provider to people from all walks of life in Singapore for more than 30 years.

Job Description

Reporting directly to the Senior Manager of Institutional Catering, the HSE Executive will be responsible for the quality control (food hygiene and safety), workplace safety and health of our Institutional Catering outlets in NUS.

Responsibilities:

Health/ Safety / Environment 

• Conduct food safety and hygiene inspection in various outlets and central kitchen

• Create awareness on workplace hygiene and safety aspects

• Evaluate adequacy, interpret and implement quality assurance standards

• Conduct daily/weekly/monthly central kitchen audits and troubleshoot food safety and problems or complaints

• Ensure sanitation standards and procedures

• Devise sampling procedures and directions for recording and reporting quality data

• Document internal audits and other quality assurance activities

• Coordinate and support on-site audits conducted by external providers

• Administrative arrangements such as preparation of permit-to-work, risk assessments forms, incident reports, and corrective actions reports

• Any other tasks as and when assigned by Management

Requirements:

• Degree in Food Science / Food Technology or other related disciplines 

• Minimum 2 years of experience in F&B industry is preferred

• Minimum 3 years in managerial role

• Prior experience in statutory board will be an added advantage

• Internal quality auditing training or experience will be an added advantage

• Well versed in latest technology development / business movement/ government initiatives

• Strong leadership and communication skills

AlwaysHired Pte. Ltd.

Job Description

Responsibilities

• Oversee daily operational activities to ensure smooth and efficient operations

• Lead shift operations, manpower deployment, and team coordination

• Handle customer feedback, operational escalations, and incident management professionally

• Supervise vendors and service providers to ensure service quality and compliance

• Conduct routine inspections to maintain operational readiness and safety standards

• Prepare shift reports and coordinate closely with internal and external stakeholders

• Support continuous improvement initiatives to enhance service standards and operational efficiency

Requirements

• Diploma or Degree in any discipline

• Experience in operations, hospitality, facilities management, events, or customer service environment

• Strong leadership, communication, and problem-solving skills

• Able to work in a fast-paced environment and handle operational issues independently

Benefits

• Attractive remuneration package

• Career development opportunities

• Dynamic and collaborative working environment

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use, and/or disclosure of personal data by AlwaysHired, its affiliates and, where necessary, to relevant third parties, for purposes such as job application processing, career advisory, research, and other administrative purposes, in compliance with the relevant provisions of the Privacy Policy available at www.alwayshired.com.sg/privacy-policy.

Cheong Chaw Yong | Registration Number: R1876426 | AlwaysHired Pte Ltd

EA Licence No: 24C2293

PARKROYAL COLLECTION Marina Bay, Singapore

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

We are seeking a skilled and motivated Chef de Partie specializing in Local Cuisine to join our dynamic kitchen team. Reporting to the Sous Chef, you will be responsible for the smooth and efficient operation of your designated section within the hotel's all-day dining kitchen. You will oversee food preparation, maintain the highest hygiene standards, assist with menu development, and ensure every dish is executed with authentic local flavors.

Key Responsibilities

1. Food Preparation & Quality Control

• Prepare, cook, and present high-quality local dishes according to standardized recipes and menu specifications

• Ensure consistency in taste, presentation, and portion size for all items from the local cuisine section

• Master a variety of local cuisine cooking techniques, with a focus on authentic recipes and proper execution

• Comply with proper food handling, storage, and temperature control protocols to maintain the highest food safety standards

2. Section Management & Leadership

• Manage your assigned kitchen section efficiently and ensure all mise-en-place is prepared to standard

• Supervise and guide junior cooks (Demi Chefs) and trainees, providing training and instruction as needed

• Delegate tasks among junior kitchen team members and ensure workstations are cleaned after each shift

3. Hygiene & Safety Compliance

• Maintain a clean, organized, and well-stocked workstation, strictly adhering to the "clean as you go" policy

• Adhere to SFA regulations and HACCP guidelines to ensure a safe and hygienic work environment

• Ensure proper labeling, stock rotation (FIFO), and correct storage of all products

4. Inventory & Cost Management

• Monitor stock levels, assist with inventory management, and report shortages or order supplies as needed

• Minimize food waste and control food costs by maintaining appropriate portioning and efficiently utilizing all ingredients

5. Collaboration & Menu Development

• Work closely with the Sous Chef, Head Chef, and other kitchen sections to ensure smooth service flow

• Contribute ideas and feedback for menu development, seasonal specials, and new local dishes

• Communicate effectively with front-of-house staff regarding special requests or dietary restrictions
  

What we're looking for

1. Minimum 2 years' experience as a Chef de Partie or equivalent role in a reputable hotel or restaurant

2. Proficiency in preparing a variety of local and western cuisines, with a strong focus on cold food preparations

3. Excellent time management, multitasking and problem-solving skills to work effectively in a fast-paced environment

4. Passion for food and a keen eye for detail to ensure consistently high-quality dishes

5. Ability to work collaboratively in a team, as well as independently when required

6. Strong communication skills and a customer-centric approach

7. Relevant food safety certifications and training

Additional Information:

• 5-day work week

• 13th month AWS and Performance Bonus

• Annual Leave from 10 days

• Up to 50% Associate Dining & Accommodation Discounts at Group Properties

• Referral Incentive of S$1,000*

• Career Development and Training opportunities

PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret only shortlisted candidates will be contacted.

Thank you for your application.

About us

PARKROYAL COLLECTION Marina Bay, Singapore is a luxury hotel located in the heart of the city, offering stunning views of the iconic Marina Bay. As part of the PARKROYAL COLLECTION brand, we are committed to delivering exceptional experiences through our focus on sustainability, wellness and design-led hospitality. Join our talented team and be a part of our exciting journey.

PARKROYAL COLLECTION Marina Bay, Singapore

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

Reporting to the Director of Food & Beverage, we are seeking a dynamic and experienced Banquet Manager to lead our banquet operations. In this pivotal role, you will be responsible for the banquet department of the hotel and responsible for the seamless planning and execution of events, from intimate executive meetings to grand-scale weddings and corporate galas. You will embody our "Garden-in-a-Hotel" concept, ensuring every event is not only flawlessly delivered but also infused with the distinctive charm and exemplary service standards that define the PARKROYAL COLLECTION brand.

Key Responsibilities

1. Event Planning & Execution:

• Act as the primary point of contact for clients during the event planning phase, working closely with the Sales & Catering team.

• Conduct detailed briefings with clients and prepare comprehensive Banquet Event Orders (BEOs).

• Lead pre-event briefings with kitchen, stewarding, and service teams to ensure full understanding of client expectations and event specifications.

• Oversee the entire event from set-up to breakdown, ensuring impeccable standards of service, timing, and guest satisfaction.

2. Team Leadership & Development:

• Lead, motivate, train, and schedule the banquet service team, including Captains, Servers and Casual Labours.

• Foster a culture of excellence, teamwork, and proactive service.

• Conduct regular performance reviews and identify training needs to enhance team skills.

3. Operational & Financial Management:

• Manage the banquet department's budget, including labor costs, inventory, and equipment.

• Ensure careful control of inventory for china, glassware, silverware, and linen.

• Review and finalize billing with clients, ensuring accuracy and resolving any discrepancies.

• Implement cost-control measures without compromising the quality of guest experience.

4. Quality Assurance & Guest Relations:

• Maintain the highest standards of cleanliness, safety, and hygiene in all banquet areas.

• Personally interact with hosts during events to ensure satisfaction and address any concerns immediately.

• Handle guest feedback professionally and implement corrective actions where necessary.

• Uphold the hotel's sustainability initiatives within banquet operations.

5. Administrative Duties:

• Prepare and analyze banquet reports (e.g., revenue, covers, function sheets).

• Ensure compliance with all hotel policies, procedures, and statutory requirements.

Qualifications & Experience

• Minimum Diploma in Hospitality Management, Business Administration, or a related field.

• At least 3-5 years of experience in banquet operations, with a minimum of 2 years in a supervisory or managerial role within a premium hotel or large-scale event venue.

• Proven track record of successfully managing high-profile and high-volume events.

• In-depth knowledge of food & beverage service, event logistics, and banquet billing procedures.

• Strong financial acumen and computer literacy (MS Office, Opera, Delphi or similar PMS/Catering software).

Personal Attributes & Skills

• Exceptional Leader: Inspirational, decisive, and able to perform under pressure.

• Guest-Centric: Possesses a genuine passion for creating unforgettable guest experiences.

• Detail-Oriented: Meticulous with an eagle eye for details and flawless execution.

• Excellent Communicator: Strong in interpersonal, written, and verbal communication skills. Fluency in English is essential; additional languages are a plus.

• Problem-Solver: Able to think quickly on your feet and provide effective solutions.

• Professional Demeanor: Exudes confidence, poise, and embodies the sophisticated style of the PARKROYAL COLLECTION brand.

Additional Information

• 5-day work week

• AWS and Performance Bonus

• Annual Leave from 16 days

• Up to 50% Associate Dining & Accommodation Discounts at Group Properties

• Referral Incentive of S$1,000*

• Career Development and Training opportunities

*Terms & Conditions Apply

We regret that only shortlisted applicants will be notified.

PARKROYAL COLLECTION Marina Bay, Singapore

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

Job Summary:

Reporting to the Sous Chef, the Chef de Partie (Cold Kitchen) is responsible for overseeing the preparation, presentation, and quality of all cold dishes, including salads, appetizers, charcuterie, canapés. The role requires creativity, precision, and adherence to food safety standards while maintaining the high culinary standards of PARKROYAL COLLECTION Marina Bay, Singapore.

Key Responsibilities:

• Prepare and present high-quality cold dishes, including salads, cold appetizers, pâtés, cured meats, seafood platters, and fruits.

• Ensure all cold kitchen items meet the restaurant’s standards for taste, portioning, and visual appeal.

• Assist in menu development for seasonal and special event offerings.

• Ensure proper stock rotation, minimize waste, and maintain accurate food inventory.

• Monitor and maintain hygiene and sanitation standards in compliance with Singapore’s food safety regulations (SFA).

• Follow HACCP guidelines and ensure all food handling, storage, and preparation meet safety standards.

• Maintain cleanliness and organization of the cold kitchen, including refrigeration and workstations.

• Conduct regular checks on food quality and freshness.

• Work closely with other kitchen sections to ensure smooth service flow.

• Assist in training junior kitchen staff on cold kitchen techniques and plating standards.

• Communicate effectively with the culinary and service teams to meet guest expectations.

Requirements:

• Experience: Minimum 3 years in a professional kitchen, with at least 1 year in a cold kitchen (garde manger) or similar role in a hotel or upscale restaurant.

• Skills:
  Proficiency in cold food preparation and sauce-making.
  Strong knowledge of food safety and hygiene standards.
  Creative plating and presentation skills.
  Ability to work under pressure in a fast-paced environment.

• Education: Culinary diploma or equivalent certification preferred.

• Attributes: Team player, detail-oriented, and passionate about culinary excellence.

Working Conditions:

• Shift work, including weekends and public holidays.

• Fast-paced, high-pressure environment.

  
  

Additional Information

• 5-day work week

• 13th month AWS and Performance Bonus

• Annual Leave from 10 days

• Up to 50% Associate Dining & Accommodation Discounts at Group Properties

• Referral Incentive of S$1,000*

• Career Development and Training opportunities

*Terms & Conditions Apply

We regret that only shortlisted applicants will be notified.

Alice Boulangerie (RCS) Pte Ltd

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

Job Description

We are dedicated to providing exceptional dining experiences and are looking for a passionate Demi / Chef De Partie to drive our mission forward. Enjoy a fun and supportive working environment with no split shifts, food provided, and a balanced work-life schedule.

Company Culture and Benefits

Work Schedule: 6 working days per week

No Split Shifts: Enjoy a balanced work-life schedule with no split shifts.

Friendly Environment: Work in a fun and friendly environment.

Meals Provided: Food will be provided.

Competitive Salary: Pay range of $2,400.00 - $2,900.00 per month.

Job Description

-Report to Chef De Cuisine/Sous chef

-In charge of managing daily operations and restocking mise en place

-Handles ordering of food for savoury menu items

-Assist with R&D that align with the restaurant concept

-Assist in plating up special event meals as assigned

-Cooks & provide staff meal to the whole team

-Oversee food inventory, quality and ordering

-Supervise and monitor the consistency of food standards in kitchen

-Maintain basic kitchen hygiene as well as personal hygiene.

- Proficient in the use of software system to input ingredients usage/wastage

-Conduct daily housekeeping to ensure that the kitchen area is neat, tidy and clean

-Perform any other ad-hoc duties assigned by Company / team leader

Job Requirements:

-With minimum of 3-5 years of relevant experience in western cuisine

-Must be able to communicate well with team members

-Able to report on food wastages and know basic costing of food ingredients for the menu

-Prefers to hold a recognized Basic food hygienic certification

-Food safety and hygiene practice in food handling

-Able to work weekends and public holidays

Interest please call 80•••130 for more information

iO Italian Osteria

iO Italian Osteria

Job Description

About the role

We are looking for an experienced Chef de Partie / Sous Chef to join our dynamic team at Etna Italian Restaurant located in the Duxton Road. In this full-time role, you will be responsible for assisting a section of the kitchen, ensuring the delivery of high-quality, authentic Italian cuisine to our discerning customers.

What you'll be doing

• Overseeing the day-to-day operations of your assigned kitchen section, ensuring efficient workflow and consistently high standards of food preparation and presentation

• Maintain a skilled and motivated team 

• Ensuring strict adherence to health, safety, and hygiene regulations

• Collaborating with the front-of-house team to deliver exceptional customer service

• Participating in inventory management and cost control initiatives

• 6 days work week

What we're looking for

• Minimum 3-5 years' experience as a Chef de Partie or Jnr Sous Chef in a reputable Italian or fine-dining restaurant

• Exceptional knowledge of Italian cuisine and a passion for using high-quality, fresh ingredients

• Strong leadership skills and the ability to effectively manage and motivate a team

• Excellent time management, problem-solving, and attention to detail

• Flexible and able to work in a fast-paced, high-pressure environment

What we offer

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

• Comprehensive healthcare and dentalcare reimbursement

• Opportunities for career advancement and professional development

• Subsidized meals and a staff discount on our menu items

• Uniform and shoe wear allowance

• 18 Days Annual Leave, annual Loyalty increment. 

About us

ETNA Italian Restaurant is a renowned Italian restaurant that has been delighting discerning diners in Singapore for over two decade. We are passionate about delivering authentic, high-quality Italian cuisine in a warm and inviting atmosphere. Our commitment to excellence, creativity, and exceptional customer service has earned us a reputation as one of the top Italian dining destinations in the region.

If you are a talented and experienced chef with a deep appreciation for Italian cuisine, we invite you to apply for this exciting opportunity to join our team. Apply now and be a part of our continued success.

Baconking Pte Ltd

Job Description

Job Summary

We are looking for a reliable and skilled Cook Assistant to join our kitchen team. You will be responsible for preparing and cooking menu items according to our recipes and standards, ensuring quality, consistency, and efficient service.

Key Responsibilities

• Prepare and cook menu items in a timely and consistent manner

• Ensure food quality, presentation, and portion standards are met

• Set up and stock workstations with necessary ingredients and supplies

• Maintain cleanliness and hygiene of kitchen areas in accordance with food safety standards

• Follow recipes, standard operating procedures, and chef instructions

• Assist with inventory control, stock rotation, and ingredient storage

• Monitor food stock levels and communicate shortages

• Work collaboratively with kitchen and service staff to ensure smooth operations

• Comply with all health, safety, and sanitation regulations

Requirements

• Proven experience as a Line Cook or similar role in F&B industry

• Basic knowledge of cooking methods, ingredients, and kitchen equipment

• Ability to work in a fast-paced environment

• Good teamwork and communication skills

• Attention to detail and commitment to quality

• Willingness to work shifts, weekends, and public holidays

• Food hygiene certification (preferred)

Preferred Qualifications

• Experience in [Cuisine type: e.g., Western, Grill, Dessert etc.]

• Culinary training or certification will be an added advantage.

What We Offer

• Competitive salary

• Staff meals

• Opportunities for career growth

• Supportive team environment

Grow With Us

• We’re looking for individuals who want to grow with the team, not just take on a job

• Opportunities to take on greater responsibilities and progress into senior or supervisory roles

• Hands-on exposure across restaurant operations to build strong F&B fundamentals

• A supportive environment that values learning, teamwork, and career development