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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.

Copthorne King's Hotel Singapore

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

Job Description

Benefits:

• Flexible Benefit

• Birthday Leave

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

• Staff meals provided
  

Roles & Responsibilities

• Support Front Office Manager in ensuring department targets and review for improvement including guest review/social media rating & positioning/upsell/membership enrolment/DCC etc.

• Review work processes for possible improvements and efficiency

• Handles all guest complaints/feedback in a professional manner

• Follow up on guest complaints efficiently and take corrective action

• Provides on-site support to guests' needs and queries

• Oversee and supervises guests arrivals and departures with the front office team

• Review arrival list for all arrivals and VIPs to check room allocations, amenities and special requests

• Ensures all reception and cashiering procedures are performed in accordance with established standards

• Works closely with other operational departments to provide seamless and consistent guest service

• Train new and existing staff to ensure consistency in service delivery

• To coordinate guests and staff during an emergency evacuation

• Review daily activities which include daily forecast/target/issues or incident regards to internal & external guest

• Performs any other job tasks assigned by the Front Office Manager
  

Requirements

• At least 3-5 years of relevant working experience in a similar capacity

• Good knowledge on PMS Opera

• Strong problem solving and analytical skills

• Excellent communications skills

• Customer service oriented and able to handle challenging situations professionally

• Ability to perform under pressure in a fast-paced environment

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Responsibilities

• Responsible for sales and marketing functions, business development and management of credit lines

• Maintain high service standards and smooth running of department’s operations

• Identify and develop potential market segments and players to achieve acquisition and retention targets

• Hosting of guests, understanding and attending to their needs, and gathering feedback to ensure hospitality and service excellence

• Maintain confidentiality and compliance with regulatory requirements, established policies, standard operating procedures, internal controls & service standards

Job Requirements

• Degree / Diploma in Business or related field with proficiency in Microsoft Office applications

• Minimum 5 years of business development experience in relevant industry

• Willing to work rotating shifts, including weekends and public holidays

CHANG CHENG GROUP PTE. LTD.

Chang Cheng Group is a food and beverage company with over 200 food outlets and 28 coffeeshops in Singapore.

Job Description

Key Responsibilities

The Cook Supervisor reports to the Zone Manager. The mainresponsibilities of the Cook Supervisor, supervises and coordinates activitiesof food preparation, kitchen,pantry, and purchases or requisitions foodstuffsand kitchen supplies: Plans or participates in planning menus, preparing andapportioning foods, and utilizing food surpluses and leftovers.

Key Responsibilities

• Responsible for the preparation and production of all dishes
• Preparing of food ingredients and cooking according to recipe
• To be responsible for food tasting & food supplements
• Care of shop sales & promotions: to offer a wide varieties of creative dishes
• To provide a high quality service standard
• Responsible for ordering of raw ingredients & dry goods (Stock Management)
• Staff Management at foodstall/Cash Management/Problem Solving
• Responsible for the efficient functioning of the kitchen operations
• Food cost and wastage management
• Maintain kitchen cleanliness, hygiene and safety
• Follow the standard operating procedures (Fixtures&Lighting,Dishes Placing etc)
• Any ad-hoc duties/tasks assigned by the management

Requirements

Educational and Work experience

• Relevant experience required
• Good experience in cooking Chinese cuisine

Expected Areas of Competence

• Meticulous and good planner (Management skills)
• Chinese cuisine cooking skills

JOBSTATION SERVICES PTE. LTD.

Job Description

Working Hours: 6 days

Job Description:

• Welcome and engage guests in a friendly and professional manner.
• Ensure every guest receives prompt, attentive, and high-quality service.
• Handle customer feedback, complaints, and special requests effectively.
• Maintain a clean, comfortable, and welcoming dining environment.
• Supervise and coordinate servers, cashiers, and other front-of-house staff during shifts.
• Assign daily duties and monitor staff performance.
• Train new employees on service standards, restaurant procedures, and menu knowledge.
• Motivate team members to achieve excellent customer satisfaction.
• Conduct opening and closing shift procedures.
• Ensure tables, dining areas, and service stations are properly prepared.
• Monitor food and beverage service to ensure accuracy and timely delivery.
• Coordinate with the kitchen to maintain efficient workflow.
• Ensure compliance with hygiene, food safety, and company SOPs.
• Assist with POS operations and payment processing when required.
• Verify bills and ensure accurate transactions.
• Monitor inventory of front-of-house supplies and report shortages.
• Prepare shift reports and communicate operational issues to management.
• Ensure compliance with workplace safety, hygiene, and food handling regulations.
• Enforce company policies and operational procedures.

Job Requirements:

• Minimum 2–3 years of experience in restaurant operations.
• At least 1 year of supervisory or team leadership experience is an advantage.
• Strong leadership, communication, and interpersonal skills.
• Excellent customer service and problem-solving abilities.
• Ability to work in a fast-paced environment.
• Flexible to work shifts, weekends, and public holidays.
• Basic computer and POS system knowledge.

SUTL Marina Development Pte Ltd

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

Job Description

RASA KAMPUNG PTE. LTD.

Job Description

Job Summary

The Assistant Manager supports the General Manager and Assistant General Manager in leading restaurant operations, managing staff, optimizing productivity, and ensuring high customer service standards.

Responsibilities

• Assist management in planning, coordinating, and managing staff and services to ensure efficient and effective restaurant operations.
• Lead and supervise a team of Captains, Cashiers, Hosts, and Service Attendants to deliver excellent customer service.
• Deputize for the General Manager, Assistant General Manager, and Manager during their absence to maintain operational continuity.
• Collaborate with service and food preparation staff to minimize wastage and enhance productivity and efficiency.
• Analyze operating results with the team to identify and implement performance improvement opportunities.
• Monitor cashiering procedures to ensure compliance with accounting standards and minimize consumable wastage.
• Maintain labor productivity ratios by overseeing staff scheduling and workflow.
• Conduct regular inspections of table setups and restaurant cleanliness to ensure compliance with standards.
• Review reservation books, assign tables, and follow up on special guest requests to optimize seating and service.
• Ensure availability and good condition of food menus and beverage lists for each meal period.
• Anticipate peak business periods and organize procedures to manage extended waiting lines, coordinating support from other outlets when needed.
• Conduct pre-shift meetings to communicate daily business information and prepare staff.
• Supervise, mentor, train, schedule, and evaluate staff performance; prepare and deliver staff reviews.
• Foster a positive work environment that encourages teamwork, performance feedback, recognition, mutual respect, and staff satisfaction.
• Monitor guest reactions and collaborate with service staff to ensure guest satisfaction.
• Respond promptly and professionally to guest comments, requests, and complaints, taking personal responsibility for resolution.
• Approve staff schedules and flex day requests to maintain adequate staffing levels.
• Coordinate training programs for all restaurant staff as required.
• Oversee inventories and order food, beverage products, supplies, and equipment to meet operational needs.
• Maintain and update guest profiles daily and take appropriate actions to enhance guest experience.
• Conduct daily pre-shift and departmental meetings to align team efforts and communicate updates.

Sushi-Tei Pte Ltd

Sushi Tei – Where pristine culinary skills and incisive expertise with an innate appreciation of nature come together to inspire and enhance the experience of true Japanese dining.

Job Description

JOB DESCRIPTION

• Assist kitchen manager on daily kitchen operation.
• Assist in interviewing kitchen rank and file.
• Provide guidance, coaching and training to all rank and file.
• Plan and update of weekly work schedule.
• Ensure hygiene, cleanliness and safety of the counters/cooked food stations at all times.
• Perform stock count for monthly closing inventory.
• Maintain and adhere to 5S standards.

BENEFITS

• Competitive salary package
• Attractive bonuses and sales incentives (T&C applied)
• Annual Increment based on yearly performance
• Career Progression
• Medical, Dental and Company Insurance Benefits
• Staff Discounts
• Birthday Voucher
• Leave Benefits

REQUIREMENTS

• Strong management and leadership skills for leading and motivating others.
• Relevant experience in management position in Kitchen Operation will be advantageous
• Able to perform shifts and work on weekends and Public Holidays.
• Possess good attitude.
• Good organizational, planning and multi-tasking abilities.
• Possess excellent interpersonal skills.

Sushi-Tei Pte Ltd

Sushi Tei – Where pristine culinary skills and incisive expertise with an innate appreciation of nature come together to inspire and enhance the experience of true Japanese dining.

Job Description

• Responsible for efficiency and profitability functions of all phases of the restaurant.
• Work closely with the Management and Group Kitchen Manager and Kitchen Manager
• in reviewing of menus and highlighting popular dishes, as well as eliminating less popular dishes.
• Carry out Food and Beverage-related projects assigned.
• Review competitors’ sales promotions and discuss with Group Kitchen Manager
• and Kitchen Manager on new popular items served in other restaurants.
• Feedback to management on operation requirements, setbacks, sales and
• general progress of operations.
• Perform confirmation and annual appraisal for all rank and file.
• Ensure that all levels of staff are informed of new special promotions or new items
• in menu.
• Ensure smooth operations and services at the restaurant and enforce discipline.
• Handle all feedback pertaining to the restaurant and highlight to management.
• Responsible for safekeeping and banking in of daily sales.
• Maintain and adhere to 5S standards.

Sushi-Tei Pte Ltd

Sushi Tei – Where pristine culinary skills and incisive expertise with an innate appreciation of nature come together to inspire and enhance the experience of true Japanese dining.

Job Description

• Oversee daily kitchen operation and ensure smooth running.
• Assist in interviewing kitchen rank and file.
• Provide guidance, coaching and training to all rank and file.
• Plan and update of weekly work schedule.
• Ensure that all ingredients, sauces and pre-prepared sauces are sufficient and fresh.
• Adhere to SOP on preparation of food and provide guidance and training to rank & file staff
• Ensure hygiene, cleanliness and safety of the counters/cooked food stations at all times.
• Perform stock count for monthly closing inventory.
• Maintain and adhere to 5S standards.
• To attend to emergency request (risk assessment).
• Perform other duties as assigned by superior.

* Only Singaporeans

* Preferably have experience as Kitchen Manager in Japanese Restaurant

RASA KAMPUNG PTE. LTD.

Job Description

Roles & Responsibilities

We are looking for an experienced Head Chef to take charge of kitchen operations, including leading the staff in all matters related to food preparation.

Responsibilities

Plan and supervise food preparation tasks to ensure efficient kitchen operations and high-quality output

Lead and manage the food team to maintain health and safety standards in all kitchen activities

Design and plan menus that are fresh, appealing, and well presented to enhance customer satisfaction

Develop recipes and determine optimal presentation methods to create unique and delicious dishes

Order food, kitchen equipment, and supplies while maintaining an accurate and updated inventory

Coordinate with suppliers to verify correct deliveries and ensure pricing matches quotations

Required competencies and certifications

High school diploma or equivalent

Minimum of 5 years’ experience working as a Head Cook

Preferred competencies

• Knowledge of current culinary trends to innovate menu offerings
• Proven ability to multitask and perform effectively in high-pressure kitchen environments
• Strong leadership and communication skills to guide and motivate kitchen staff

RASA KAMPUNG PTE. LTD.

Job Description

Job Summary

We are looking to hire a customer-oriented F&B Supervisor to ensure that the kitchen operations run smoothly.

Responsibilities

• Oversee restaurant staff activities to maintain efficient daily operations and achieve service excellence
• Expedite customer orders promptly to enhance dining experience and reduce wait times
• Maintain positive working relationships with suppliers to support a smooth and reliable supply chain
• Identify and implement cost-saving measures to reduce operational expenses without compromising quality
• Conduct regular kitchen inspections to ensure hygiene and sanitation standards comply with health regulations
• Oversee food preparation, presentation, and storage to ensure compliance with food health and safety regulations
• Engage with dining customers to assess food quality and service satisfaction and address concerns proactively
• Monitor inventory levels to maintain adequate stock of food supplies and restaurant essentials, preventing shortages
• Manage restaurant cash flow and settle outstanding bills accurately to ensure financial accountability

Requirements

• Proven experience working as a supervisor in the hospitality industry
• Ability to work effectively in a fast-paced environment
• Ability to stand for extended periods

NEXUS MANAGEMENT SERVICES PTE. LTD.

Job Description

Roles and Responsibilities

Supervise and coordinate pantry staff and daily pantry activities
Ensure proper food preparation, portioning, and presentation standards
Maintain cleanliness, sanitation, and food safety compliance
Monitor and control inventory levels; place orders as needed
Inspect food quality and freshness
Train and mentor pantry team members
Ensure adherence to company policies and health regulations
Handle customer requests and resolve complaints professionally
Assist in menu planning and cost control measures
Maintain proper storage of food and supplies

F&B Supervisor - Bt Timah

* Oversee daily operations: Ensure smooth opening/closing, efficient food preparation, and fast service.

* Supervise staff: Assign tasks, train employees, and maintain teamwork and discipline.

* Maintain food quality & hygiene: Follow safety standards, ensure cleanliness, and check food quality.

* Handle customers & stock: Manage customer service, monitor inventory, and oversee cash transactions

Production Supervisor - Pandan Loop
-supervise / co-ordinate staff, assign tasks, monitor performance
-monitor schedules, output, organise resources
-quality checks / compliance
-ensure work place safety protocols compliance
-identify / resolve problems to minimise downtime
-implement quality practices, reduce waste, improve efficience
-track production metrics, prepare reports

Requirements:

• Food Hygiene Cert
• -GCE N Level

• PC literate ( Excel / Powerpoint )

Salary up to $2300 per month

whatsapp Grace 87•••790

WU FU (CHOA CHU KANG) PTE. LTD.

Job Description

Company Overview

Wu Fu operates food stalls and coffee shop outlets across Singapore, focusing on delivering quality food and excellent customer service through dedicated teams and operational excellence.

Job Summary

Wu Fu seeks a motivated F&B Supervisor to lead daily operations, ensure food quality and hygiene, manage staff, and drive customer satisfaction across multiple outlets.

Responsibilities

• Supervise and coordinate daily operations of food stalls and coffee shop outlets to ensure smooth workflow and service excellence
• Lead, train, and motivate service and kitchen staff to enhance team performance and customer experience
• Monitor and maintain food quality, cleanliness, and customer service standards consistently
• Track stock levels and place timely orders with suppliers to avoid shortages and waste
• Manage staff scheduling and attendance to optimize workforce efficiency and coverage
• Address customer feedback and resolve operational issues promptly to maintain satisfaction
• Ensure compliance with Singapore Food Agency (SFA) regulations and company Standard Operating Procedures (SOPs) to uphold safety and quality standards
• Perform cashier duties and oversee daily sales reconciliation as needed to ensure accurate financial records
• Maintain workplace safety and food hygiene standards to provide a safe environment for staff and customers
• Support management in achieving sales and operational targets through effective outlet management

Required competencies and certifications

• Valid WSQ Food Safety Course Level 1 certificate or willingness to obtain one to ensure compliance with food safety standards
• Ability to work independently and manage pressure in a fast-paced environment to maintain operational continuity
• Willingness to work weekends, public holidays, and rotating shifts to meet business needs

Preferred competencies and qualifications

• Leadership skills demonstrated by successfully leading and motivating teams to achieve operational goals
• Communication skills to effectively interact with staff and customers, facilitating smooth operations
• Problem-solving and organisational skills to address operational challenges and optimise processes
• Bilingual proficiency in English and Mandarin to communicate with diverse customers and staff, enhancing service delivery

Other Information

Benefits

• Competitive salary package
• Annual Leave and Medical Leave in accordance with the Employment Act
• Staff meals provided
• Performance-based salary review

Working Hours

• 6-day work week
• Rotating shifts according to operational requirements

McDonald's Singapore

McDonald's opened its first restaurant in Singapore in 1979 and now serves over 70 million customers annually across 151+ restaurants islandwide. For over 40 years, our brand has been an integral part of the local community, bringing people together to enjoy feel-good moments over their favorite food.

Job Description

You Make It Great! Great Start Great Future.  

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As a Floor Manager, you will learn to

Shape the future of McDonald's

• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Assist and drive recruitment, training, and marketing campaigns

We are looking for people who have

• N Level , O level ,  Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results

Able to work on weekends and public holidays (Minmum 16 hrs per week)

McDonald's Singapore

McDonald's opened its first restaurant in Singapore in 1979 and now serves over 70 million customers annually across 151+ restaurants islandwide. For over 40 years, our brand has been an integral part of the local community, bringing people together to enjoy feel-good moments over their favorite food.

Job Description

You Make It Great! Great Start Great Future.

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As a Restaurant Management Trainee, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results
• Strong management skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays (5-day work week)

SHUN FENG ROASTED PTE. LTD.

Job Description

Our company is a F&B industry which serves traditionally prepared steamed, roasted chicken/duck/pork as its signature products.
Job Description:

• Assist Operations Manager to manage daily operations on site.
• Assist Operations Manager to plan manpower for operations.
• Assist with the development of in-house training.
• Implement standard procedures for cleaning tools and equipment maintenance.
• Manage supply of cleaning materials.
• Place orders to maintain stock levels.

Min requirements:

1. Must be Singaporean
2. Education level min secondary school.
3. Able handling relevant administrative matters relating to daily operations and business development.
4. Patient and friendly to the customers.

COMFORT ITALIAN PTE. LTD.

Job Description

Why Join Us? (Perks & Benefits)

We believe in developing our future culinary leaders. Enjoy a rewarding kitchen environment with a fantastic compensation package:

• Work-Life Balance: Productive 5-day work week.

• Monthly Commission: Up to $500 monthly sales incentive bonus.

• Monthly Full Attendance Bonus: Rewarding your reliability and dedication.

• Culinary Career Growth: Clear pathways for progression to Sous Chef and beyond as we expand.

Key Responsibilities

You will provide essential support to the Sous Chef, ensuring daily operations run smoothly and standards are met. Your daily responsibilities include:

• Supervise kitchen operations and mentor junior staff to ensure consistent food preparation and plating.

• Monitor inventory levels, assist with ordering, and ensure proper stock rotation (FIFO).

• Maintain strict adherence to health, safety, and hygiene standards throughout the kitchen.

• Assist in the creation and testing of menu specials and seasonal dishes.

• Step in to manage the kitchen team effectively during service shifts.

• Collaborate with the front-of-house team to resolve operational issues swiftly.

Requirements

• Minimum 2 years of experience in a commercial kitchen with some supervisory responsibilities.

• A strong desire to grow into a senior culinary management role.

• Ability to lead, motivate, and train junior kitchen team members.

• Solid understanding of food safety regulations and cost control.

SKI F&B Pte. Ltd.

Job Description

Why Join Us? (Perks & Benefits)

We believe in developing our future culinary leaders. Enjoy a rewarding kitchen environment with a fantastic compensation package:

• Work-Life Balance: Productive 5-day work week.

• Monthly Commission: Up to $500 monthly sales incentive bonus.

• Monthly Full Attendance Bonus: Rewarding your reliability and dedication.

• Culinary Career Growth: Clear pathways for progression to Sous Chef and beyond as we expand.

Key Responsibilities

You will provide essential support to the Sous Chef, ensuring daily operations run smoothly and standards are met. Your daily responsibilities include:

• Supervise kitchen operations and mentor junior staff to ensure consistent food preparation and plating.

• Monitor inventory levels, assist with ordering, and ensure proper stock rotation (FIFO).

• Maintain strict adherence to health, safety, and hygiene standards throughout the kitchen.

• Assist in the creation and testing of menu specials and seasonal dishes.

• Step in to manage the kitchen team effectively during service shifts.

• Collaborate with the front-of-house team to resolve operational issues swiftly.

Requirements

• Minimum 2 years of experience in a commercial kitchen with some supervisory responsibilities.

• A strong desire to grow into a senior culinary management role.

• Ability to lead, motivate, and train junior kitchen team members.

• Solid understanding of food safety regulations and cost control.

SAFFRONSIPS PTE. LTD.

Job Description

Role overview

We are looking for an experienced and hands-on Restaurant Manager to take full charge of daily operations. You will report directly to the Company Directors and will have complete operational authority over the kitchen, service floor, delivery platforms, staff and compliance functions.

Key responsibilities

• Operations management
• Oversee all daily kitchen and front-of-house operations to the highest standards of food quality, service and cleanliness
• Manage all food delivery platforms (Deliveroo, GrabFood, AllinPay, Foodpanda) and ensure timely fulfilment
• Handle catering bookings, corporate events and group orders
• Ensure full compliance with NEA, SFA, MOM Employment Act and HDB licensing requirements

Staff management

• Recruit, train and supervise all kitchen and service staff
• Manage staff schedules, attendance records and monthly payroll inputs
• Conduct performance reviews and maintain a positive team environment

Customer service

• Ensure exceptional dining and delivery experiences for all customers
• Handle customer feedback, complaints and service recovery promptly

Financial and inventory management

• Monitor daily sales, control food costs and prepare weekly operational reports for Directors
• Manage supplier relationships, place orders and control inventory levels
• Oversee daily POS (AllinPay) reconciliation and cash handling

Marketing

• Manage the restaurant's social media presence and online platforms
• Plan and execute promotional events and special offers

Experience

• Minimum 3 years of experience in restaurant management or F&B operations management
• Proven track record of managing a team of 10 or more kitchen and service staff
• Experience with food delivery platform management is preferred
• Familiarity with Singapore F&B regulations (NEA, SFA, MOM) is an advantage
• Knowledge of North Indian or Asian cuisine is an advantage, but not required — full training on our menu and operations will be provided

Skills and qualifications

• Strong leadership, communication and people management skills
• Solid understanding of restaurant financials, budgeting and cost control
• Experience with POS systems and restaurant management software
• Ability to work flexible hours including evenings, weekends and public holidays
• Good problem-solving skills and ability to manage pressure during peak service
• Relevant qualification in hospitality, F&B management or business administration is an advantage — candidates with equivalent experience and no formal degree are equally welcome to apply

GREEN VILLAGE VEGEFRUITS PTE. LTD.

Job Description

MEI LE PTE. LTD.

Job Description

Job Description & Requirements

* In charge oversee kitchen operations and staff

* In charge to plan menus and ensure food quality and presentation

* Manage inventory, food costs, and supplier relations

* Monitor the kitchen’s financial performance, maintaining a balance between quality and cost-efficiency

* Customize menus for specific client requests

* Enforce health and safety standards

* Proven experience as a chef and kitchen leader in the Food & Beverage industry

* Strong organizational and leadership skills

* Passion for food and customer satisfaction

* Excellent verbal and written communication

Amara Sanctuary Sentosa

Proudly Singapore-owned and managed, Amara is a collection of upscale hotels in international gateway cities. Amara Hotels are strategically located in vibrant urban areas that are rich with character and colour, while Amara Resorts are nestled in nature and tranquillity. Whether staying at an Amara Hotel or Amara Resort, guests become deeply connected to their surroundings. A people-centred approach ensures that guests leave feeling like family, with everlasting memories.

Job Description

Job Responsibilities:

• Meet and ascertain guests requirement for their events, with representative from Catering Sales.

• Conduct and enforce all pre-event checks and control procedures.

• Attend BEO meeting, brief the Banquet team on the event programme and menu and ascertain they are familiar with it.

• Provide fast and effective solutions to resolve any operations or service gaps.

• Conduct daily inspection on storage areas for cleanliness and working conditions using established checklist.

• Handle manpower deployment, recruitment, welfare, staff grievances and disciplinary issues.

• Performs any other duties as assigned by management.

Job Requirements

• Maintain highest standards of professionalism, ethics, grooming and attitude towards Associates, guests, suppliers and other clients.

• Strong communication, customer service and interpersonal skills.

• Good leadership skills.

• Good knowledge and enforcement of liquor and food service laws.

• IT proficient in MS Office applications and Hotel systems.

• Strong team player.

• Ability to multi-task and solve problems in a demanding environment.

• Costing ability

• Food Hygiene certificate

• Willing to work long hours and on weekends/PH

• Ability to relate to and manage large crowds.

For Singaporean applicants only.

Employability Partner: NTUC e2i (Employment and Employability Institute)

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 Scope:

• To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• To oversee kitchen and service staff
• To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Company Overview

PAUL Bakery is a global leader in retail baking with over 125 years of history, operating more than 530 bakeries in France and 29 countries. We offer career growth opportunities in Singapore and ASEAN with competitive compensation and benefits.

Job Summary

Lead daily bakery operations and team management to deliver excellent guest service, achieve revenue targets, and maintain high standards of cleanliness and efficiency in a fast-paced environment.

Responsibilities

• Lead daily bakery operations including opening and closing procedures to ensure smooth workflow and team coordination
• Induct, mentor, and train junior staff to enhance their skills and achieve high guest satisfaction
• Recommend and up-sell menu items and inform guests of promotions to drive revenue growth
• Develop and implement customer service action plans to improve service quality
• Optimize resource use and minimize wastage through effective operational planning
• Deliver prompt and excellent customer service to guests, addressing their needs proactively
• Foster a collaborative and high-performing team culture to boost staff morale and productivity
• Strategize manpower planning to meet operational demands within budget constraints
• Manage guest complaints with empathy and provide effective service recovery solutions
• Oversee the smooth launch and integration of new food and beverage products
• Maintain restaurant cleanliness and hygiene standards consistently
• Plan manpower deployment efficiently to support operational requirements

Preferred competencies and qualifications

• Diploma in any field
• At least 3 years of relevant experience including team management
• Strong communication, interpersonal, leadership, and organizational skills
• Ability to perform effectively in a fast-paced environment
• Willingness to work 5 days rotating shifts including weekends and public holidays
• Business and financial acumen to support profitability targets is advantageous

Other Information

• 5 DAYS WORK!
• ATTRACTIVE BENEFITS!
• Please send your resume to ••••@paul-singapore.com to apply

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Company Overview

PAUL Bakery is a global leader in retail baking for over 125 years, operating more than 530 bakeries in France and 29 countries. We offer career growth opportunities in Singapore and ASEAN with competitive pay and benefits including medical, meal allowance, and laundry reimbursements.

Job Summary

Deliver exceptional guest service by managing daily outlet operations, leading and training staff, maintaining cleanliness and inventory, and ensuring compliance with company policies to enhance customer satisfaction and operational efficiency.

Responsibilities

• Engage professionally with guests, colleagues, and other departments to foster positive interactions and seamless service delivery
• Recommend and upsell specialty products to guests to increase sales and enhance guest experience
• Manage ordering, inventory, stationery, and stock control for daily outlet operations to ensure availability and reduce waste
• Inspect tables, glassware, and service stations for cleanliness, damage, and equipment functionality to maintain high hygiene standards
• Present bills and process guest payments accurately using the Food & Beverage Operational System (POS)
• Train outlet staff on service standards, product knowledge, and operational procedures to maintain consistent quality
• Ensure the service team complies with company policies and procedures to uphold operational standards
• Address and resolve customer complaints and feedback promptly to maintain guest satisfaction
• Complete handover, closing, and opening procedures for each shift to ensure smooth transitions
• Maintain outlet cleanliness throughout operating hours to provide a welcoming environment
• Maintain thorough knowledge of menu items and presentation standards for food and drinks to support staff and guests
• Perform additional duties as assigned by the reporting manager and Operations Director to support outlet operations

Required competencies and certifications

• Prior experience in Food & Beverage to effectively manage outlet operations and guest service
• Ability to operate Food & Beverage Operational System (POS) to process guest transactions accurately
• Capability to work flexible shifts including weekends, holidays, and overtime as required for operational coverage

Preferred competencies and qualifications

• Interest in service to deliver attentive and guest-focused experiences
• Proactive approach to anticipate and address operational needs and guest requests
• Strong time and task management skills to prioritize duties and meet operational demands
• Attention to detail and leadership ability to guide and motivate the service team

Other Information

• 5 days work week
• Attractive benefits including medical coverage, meal allowance, and laundry reimbursements
• Please send your resume to ••••@paul-singapore.com to apply

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Company Overview

PAUL Bakery is a global leader in retail baking for over 125 years, with 530+ bakeries in France and 29 countries. We offer career growth opportunities in Singapore and ASEAN, competitive compensation, and benefits including medical, meal allowance, and laundry reimbursements. Join us and share our passion!

Job Summary

Lead restaurant operations to maximize revenue and guest satisfaction by managing staff, controlling costs, and ensuring safety and cleanliness in line with company standards.

Responsibilities

• Plan and implement strategies to maximize restaurant revenue and profitability
• Manage manpower schedules and coordinate staff training to enhance team performance and customer service
• Lead and motivate staff to achieve sales targets and deliver excellent guest experiences
• Supervise food, beverage, and labor cost controls to maintain budget compliance
• Ensure workplace safety and cleanliness according to company guidelines
• Oversee smooth daily restaurant operations aligned with company policies

Preferred competencies and qualifications

• Possess a Bachelor's Degree in any field
• Demonstrate fluency in English to communicate effectively with team and guests
• Show proactive learning attitude to adapt and grow within the role
• Exhibit strong interpersonal skills and ability to collaborate within a team environment

Other Information

• Work schedule: 5 days per week
• Attractive benefits package including medical, meal allowance, and laundry reimbursements
• To apply, send your resume to ••••@paul-singapore.com

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

5 DAYS WORK WEEK

MEAL & LAUNDRY ALLOWANCES

MEDICAL & DENTAL BENEFITS

STAFF DISCOUNTS

14 DAYS ANNUAL LEAVE

REFERRAL INCENTIVES

DAILY & MONTHLY SALES INCENTIVE

Reporting to the Chef De Cuisine, Executive Chef or Director of Operations, the sous chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The sous chef assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews.

Sous Chef Duties and Responsibilities

Prepare Entrees, Side Dishes, and Other Menu Items

Supervising the preparation of various dishes is the chief responsibility of a sous chef. Sous chefs create and follow recipes for different styles of main foods, side items, and desserts. Preparing and presenting dishes with proper garnishments and portions fall directly to sous chefs. They also make sure all food is cooked thoroughly, that meals are delivered to tables in a timely manner, and, during their off hours, test new recipes.

Maintain Inventory of Kitchen Supplies

From food supplies to utensils, sous chefs are often responsible for maintaining the proper levels of the supplies needed to prepare menu items. Sous chefs place orders with vendors, ensure that enough food preparation items are on hand to meet demand, rotate stock based on freshness dates, and check incoming invoices to make sure that all ordered items have been delivered.

Oversee Kitchen Staff and Employee Schedules

Sous chefs are in command of the kitchen when a head chef is not present. In this role, they maintain kitchen operations by supervising cooking and waitstaff, assign tasks, train new employees, and create employee schedules. They maintain proper coverage throughout different work shifts and resolve any employee conflicts.

Assist with Menu Development

Sous chefs are often responsible for providing input into a restaurant’s menu. They suggest dishes and recipes, keep up on trends in the industry to make sure their restaurant offers popular food items, assist in creating daily specials, and review menus periodically to update offered items.

Ensure Food Safety and Sanitation Standards are Met

Sous chefs ensure compliance with all federal and local food safety and sanitation laws and regulations. This includes overseeing the cleaning and maintenance of food equipment, food handling techniques, safety training for kitchen staff, and preventive maintenance schedules. Sous chefs also meet with safety and sanitation inspectors as needed, as well as maintain inspection records and documents.

Sous Chef Skills and Qualifications

Culinary expertise – sous chefs must be adept at applying various cooking techniques and styles, such as French, Italian, and Mediterranean. They should have the ability to cook appetizers, stocks, soups, desserts, and entrees as requested. In addition, sous chefs should be knowledgeable about preparing special dishes, such as low-sugar, low-sodium, or vegetarian meals for diners with dietary restrictions

Knife skills – from cutting vegetables to meats, sous chefs should be able to handle a variety of knives, such as meat cleavers and carving knives, as they are called upon to apply appropriate cutting techniques as required

Communication – sous chefs must demonstrate strong oral and written communication skills to effectively give orders to kitchen staff, interact with customers, and create written reports focusing on supply orders and inventory control

Management/leadership – as the “second-in-command” when head chefs are absent, sous chefs need to display strong leadership skills in the management of employees and kitchen operations

Planning and organizing – in order to run their kitchens efficiently—from preparing menus to staying on top of the calendar to organizing all aspects of the kitchen—it’s essential for sous chefs to be detail-oriented planners

Customer service – all restaurants thrive on customer satisfaction. Sous chefs are sometimes the “face of the kitchen” to patrons; thus, sous chefs should show patience, concern, and sincerity when dealing with customer complaints and making certain restaurant patrons are satisfied with their orders

Attention to detail – sous chefs must follow precise recipes, ensure the quality presentation of dishes, and maintain adequate employee schedules, all of which require them to be particularly detail-oriented

Collaboration – to make sure restaurant operations run smoothly, sous chefs must work closely and efficiently with head chefs, restaurant managers, waitstaff, junior cooks, and other employees

Multitasking – sous chefs must prioritize tasks in their meal preparation while balancing the needs of waitstaff and customers. Being able to think on one’s feet and multitask is crucial to the success of any busy kitchen

5 DAYS WORK WEEK

MEAL & LAUNDRY ALLOWANCES

MEDICAL & DENTAL BENEFITS

STAFF DISCOUNTS

14 DAYS ANNUAL LEAVE

REFERRAL INCENTIVES

DAILY & MONTHLY SALES INCENTIVE

EMAIL your resume to ••••@paul-singapore.com if you are keen!

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Company Overview

PAUL Bakery is a global leader in retail baking with over 125 years of history, operating 530+ bakeries in France and 29 countries. We offer career growth in Singapore and ASEAN with competitive pay and benefits including medical, meal allowance, and laundry reimbursements.

Job Summary

You will lead daily kitchen operations to deliver high-quality food products, supervise junior chefs, and ensure compliance with hygiene, safety, and cost standards in a fast-paced environment.

Responsibilities

• Prepare daily food items and complete assigned duties to meet restaurant quality standards
• Follow instructions from superiors to ensure timely completion of daily kitchen tasks
• Coordinate daily activities with the Sous Chef to optimize kitchen workflow
• Supervise and guide junior chefs and commis to maintain high performance and motivation
• Estimate daily production needs and inspect raw and cooked food to ensure quality compliance
• Maintain high standards in food production, preparation, and presentation consistently
• Monitor guest satisfaction, food quality, operational efficiency, and cost control continuously
• Apply knowledge of food preparation, receiving, storage, and sanitation procedures accurately
• Demonstrate full awareness of menu items, recipes, production methods, and presentation standards
• Handle food products at correct temperatures following preservation standards
• Operate and maintain kitchen equipment, reporting malfunctions promptly
• Foster effective communication among staff to maintain a secure and friendly work environment
• Build and sustain strong inter-departmental working relationships
• Develop menu items creatively while controlling costs in a high-volume food service setting
• Ensure personal and team hygiene, safety, and proper use of equipment and utensils
• Manage own work to meet deadlines and support others in achieving theirs
• Regularly check expiry dates and proper storage of food items in the kitchen section
• Consult daily with Sous Chef and Executive Chef on production requirements
• Train and motivate subordinates daily to promote an economical and efficient work environment
• Model exemplary personal hygiene and cleanliness on and off duty
• Collect daily feedback and report issues promptly to management
• Assess quality control and adhere to hotel service standards consistently
• Perform additional duties as assigned by management

Required competencies and certifications

• Minimum 3 years of relevant experience in the food and beverage industry
• Professional culinary qualifications or equivalent kitchen work experience are mandatory
• Strong cooking skills with creativity in developing specials and excellence in plating
• Ability to remain calm and effective in a fast-paced kitchen environment

Preferred competencies and qualifications

[None specified]

Other Information

• 5 days work week
• Attractive benefits package
• To apply, send your resume to ••••@paul-singapore.com

Odem Group Private Limited

Job Description

Job Responsibilities

• Supervise daily operations to ensure smooth and efficient functioning of the restaurant.
• Ensure exceptional dining experiences by maintaining high standards of service and addressing guest feedback.
• Recruit, train, schedule, and manage FOH and BOH staff, fostering teamwork and professional growth.
• Collaborate with chefs and sommeliers to optimize the menu, pairings, and special offerings.
• Oversee inventory levels, monitor stock, and coordinate with suppliers for high-quality ingredients and supplies.
• Ensure adherence to health, safety, and food hygiene regulations, as well as licensing requirements.
• Monitor budgets, control costs, and drive profitability by analyzing financial reports and managing expenses.
• Organize and oversee private dining events, promotions, and seasonal menus to enhance customer engagement.

Job Requirements

• Bachelor’s degree in hospitality management, business administration, or a related field is preferred.
• Proven experience as a restaurant manager or in a supervisory role in a fine-dining establishment.
• Strong understanding of Korean cuisine, culture, and fine-dining service standards.
• Excellent leadership, communication, and problem-solving skills, with a customer-first mindset.
• Ability to work in a fast-paced environment, including evenings, weekends, and holidays.
• Proficiency in restaurant management software, POS systems, and financial reporting tools.

Odem Group Private Limited

Job Description

Job Responsibilities:

• Assist in the preparation of Ingredients and other basic cooking tasks as directed by the head chef or restaurant manager.
• Assist in monitoring and managing kitchen inventory, including restocking, supplies and informing the chef or manager when items are running low.
• Support the kitchen team during cooking processes, including monitoring cooking times, temperatures, and ensuring adherence to recipes.
• Coordinate with other kitchen staff to ensure smooth operations and timely food preparation.
• Ensure compliance with food safety regulations, health codes, and other relevant industry standards.

Job Requirements:

• Best with working experiences in F&B and/or other related field.
• Ability to work efficiently in a fast-paced environment and manage time effectively.
• Ensure accuracy in measuring ingredients, following recipes, and maintaining cleanliness.
• Flexibility to handle various tasks and adapt to changing priorities in a dynamic kitchen setting.
• Willingness to collaborate with the kitchen team and contribute to a positive working atmosphere.

Feel free to submit a job application to inquire about additional details regarding the job position.

Odem Group Private Limited

Job Description

Job Responsibilities

• Provide warm, attentive, and efficient service to guests, ensuring a positive dining experience and promptly addressing customer concerns.
• Assist in coordinating and supporting the FOH team, including hosts, servers, and cashiers, to ensure smooth operations during peak hours.
• Take accurate food and beverage orders, communicate special requests to the kitchen, and follow up to ensure guest satisfaction.
• Maintain a clean and organized dining area, ensuring tables are set up correctly and promptly cleared and reset for new guests.
• Use knowledge of the menu, including Korean dishes and beverages, to suggest items to guests, upsell when appropriate, and answer any questions.
• Process customer payments accurately, handle cash transactions, and operate the POS system for efficient billing and order tracking.

Job Requirements

• Previous experience in a customer service role, ideally in the food and beverage industry, is preferred but not required.
• Interest in learning about Korean dishes, beverages, and dining customs to enhance guest interactions and service.
• Ability to communicate clearly and effectively with guests and team members in a fast-paced environment.
• Open to training and feedback, with a proactive approach to acquiring new skills and knowledge.

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

We are seeking a motivated and detail-oriented Junior Sous Chef to assist in managing our kitchen operations. In this role, you will work closely with the Sous Chef and Head Chef to maintain high standards of food quality, control kitchen operational costs, and lead the line during service. This is a key step-up position ideal for a Chef de Partie ready to take on formal kitchen leadership and staff development.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Kitchen Operations & Culinary Execution

• Service Leadership: Lead daily station preparation and service, ensuring all hot and cold dishes are executed consistently to established recipes and presentation standards.
• Menu Development: Assist the Sous Chef in testing, developing, and costing new seasonal menus, daily specials, and recipes.
• Cost & Inventory Control: Support food cost management by monitoring portion control, minimizing wastage, and assisting with weekly stock counts and food storage management.

Team Leadership & Training

• Staff Supervision: Direct and guide junior team members, and kitchen helpers during service to ensure a smooth, efficient workflow.
• Training & Mentorship: Actively participate in onboarding and training junior kitchen staff on cooking techniques, plating standards, and kitchen efficiency.

Hygiene, Safety & Quality Assurance

• Sanitation Standards: Enforce strict adherence to food safety, hygiene, and handling procedures in line with company policies and local health regulations.
• Quality Control: Inspect all incoming produce and ingredients for freshness and quality, ensuring proper stock rotation (FIFO).

REQUIREMENTS        

• Valid WSQ Food Safety Course Level 1 (or equivalent Food Hygiene Certification).
• Minimum 2–3 years of relevant culinary experience in a fast-paced kitchen environment
• Solid foundational knife skills and mastery of hot/cold line cooking techniques.
• Basic understanding of kitchen food costing, stock control, and portion management.
• Strong communication skills with a calm, effective leadership style under pressure during peak service.

AMIBA PARADISE PTE. LTD.

Job Description

Job Description & Requirements

Key Responsibilities

The Cook Supervisor reports to the Zone Manager. The main responsibilities of the Cook Supervisor, supervises and coordinates activities of food preparation, kitchen, pantry, and purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.

Key Responsibilities

• Responsible for the preparation and production of all dishes
• Preparing of food ingredients and cooking according to recipe
• To be responsible for food tasting & food supplements
• Care of shop sales & promotions: to offer a wide varieties of creative dishes
• To provide a high quality service standard
• Responsible for ordering of raw ingredients & dry goods (Stock Management)
• Staff Management at food stall/Cash Management/Problem Solving
• Responsible for the efficient functioning of the kitchen operations
• Food cost and wastage management
• Maintain kitchen cleanliness, hygiene and safety
• Follow the standard operating procedures (Fixtures&Lighting,Dishes Placing etc)
• Any ad-hoc duties/tasks assigned by the management

Requirements

Educational and Work experience

• Relevant experience required
• Good experience in cooking Chinese cuisine

Expected Areas of Competence

• Meticulous and good planner (Management skills)
• Chinese cuisine cooking skills

SELERA BONDA PTE. LTD.

Job Description

Job Summary

Plan, lead, and oversee restaurant operations to ensure compliance, quality service, and efficient workflow. Manage staff training, supplier relations, stock levels, hygiene standards, customer satisfaction, reporting, and financial controls to drive smooth restaurant performance.

Responsibilities

• Plan and delegate work duties to staff to ensure compliance with restaurant business standards
• Lead and oversee staff to maintain smooth restaurant operations
• Train new employees based on their abilities and skills to enhance team performance
• Maintain strong relationships with suppliers and vendors to ensure timely procurement
• Inspect food and beverage stock levels and restock promptly to avoid shortages
• Conduct kitchen inspections to ensure proper hygiene and safety standards are upheld
• Monitor guest satisfaction by ensuring high-quality food service delivery
• Resolve customer complaints professionally to maintain positive guest experiences
• Prepare daily operational reports and present findings to higher management
• Manage outstanding bills and cash flow to maintain financial accuracy and control

Preferred competencies and qualifications

• Bachelor's degree in Business Management or Hospitality related field
• Prior work experience as a Restaurant Manager or similar hospitality role
• Professional certification as a Certified Restaurant Manager (advantageous)
• Demonstrated leadership skills in previous roles
• Ability to maintain a positive work environment
• Excellent verbal and written communication skills
• Strong sales skills
• Customer-oriented approach with effective problem-solving skills

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary:

The Senior Manager of Hotels Project Development at Resorts World Sentosa manages the entire lifecycle of new hotel development or renovations, from concept to launch, focusing on planning, budgeting, stakeholder coordination (designers, contractors, operators), ensuring brand standards, and overseeing timelines for seamless preopening and operational readiness, blending strategic vision with precise execution for guest experience. 

Job Responsibilities:

Project Planning & Execution:

• Develop and manage comprehensive project plans covering timelines, milestones, budgets, procurement, and key dependencies.

• Oversee & coordinate design development stages (concept, schematic, detailed design, and construction documentation).

• Manage multiple concurrent projects with varying complexity and scale.

Stakeholder Management:

• Coordinate with the building enhancement team, interior designers, F&B, IT, and external vendors such as consultants, contractors, hotel/brand operators, authorities, ensuring alignment.

Financial Control:

• Prepare, manage and track project budgets, spend forecasts, and cost plans.

• Participate in procurement processes, vendor evaluation, contract negotiation, value engineering initiatives, raising PO’s, facilitate claims and requisitions.

Compliance, Risk & Governance:

• Ensure adherence to safety standards and local regulations.

• Identify project risks early (cost, schedule, quality, supply chain, operational impact) and implement mitigation strategies.

Quality Management & Brand Integrity:

• Ensure design and construction quality meets/exceeds brand standards.

• Oversee mock-ups reviews/inspections to ensure consistency with design intent.

Pre-Opening & Launch:

• Lead hotel pre-opening project activities including Rooms, back-of-house, public areas, and F&B readiness.

• Manage structured handover from project to operations, including snagging, warranties, and defect liability periods.

Documentation:

• Prepare project reports, dashboards, and presentations for senior leadership.

• Maintain documentation including contracts, submissions, approvals, and records.

• Capture post-project reviews and lessons learned to support continuous improvement.

Leadership & Continuous Improvement

• Provide functional leadership, mentoring, and guidance to junior team members.

• Promote best practices in project management, sustainability, and operational design.

• Contribute to long-term development planning and portfolio optimization initiatives.

Required Qualifications:

• Bachelor’s degree in hospitality management, or a related field.

• Minimum of 5 years of proven project management in hospitality, especially hotel pre-openings, mixed-use, integrated resorts, or luxury hotel environments.

• Proven track record in hotel pre-openings, major renovations, or new-build developments.

• Strong understanding of hotel operations, brand standards, and guest experience.

• Experience working with international hotel brands and operators preferred.

• Knowledge of construction processes, design coordination, and regulatory approvals.

• Working knowledge of AutoCAD or similar design software to review drawings, layouts, and project documentation.

KEMING (TAMPINES) PTE. LTD.

Job Description

Job Responsibilities

• Oversee the operations of stores or business branches performance
• Oversees daily operations, manages budgets, and sets objectives
• Guide, train and manage lower-level management and supervisors
• Prepare performance reports for presentation to upper administration
• Organize and implement training programs for staff in the entire region
• Ensure that all branches follow safety, health and business laws and regulations
• Uphold company standards of excellence and service, guaranteeing quality performance
• Collaborate with marketing team for the planning of large events
• Maximize company profits at the branches

Job Requirements

• Possess problem-solving skills, organizational skills, multitasking skills
• Strong customer service skills in the areas of handling disputes and treating customers with care
• Strong knowledge of company policy, goals and standards
• At least 2 years of relevant experience

Sushi-Tei Pte Ltd

Sushi Tei – Where pristine culinary skills and incisive expertise with an innate appreciation of nature come together to inspire and enhance the experience of true Japanese dining.

Job Description

Job Title

Assistant Restaurant Manager

JOB DESCRIPTION

• Schedule duty-roster for all staff and make preparations to cope with staffing adequately and economically through forecast and anticipating volume of business in relation to festive seasons, public holidays, school holidays and other traditional
• off-peak periods.
• Ensure appearance, cleanliness and set-up of the restaurant is properly maintained.
• Record and ensure that damaged utensils are not used for serving. Check maintenance
• of all equipment and fitting and request for immediate repair work as required.
• Work closely with the Restaurant Manager to provide customer feedback on food, beverage and service as well as in determining which menu items are most
• sellable, and highlight guests’ feedbacks.
• To provide coaching and guidance to rank and file.
• In the absence of the Restaurant Manager, the Assistant Restaurant Manager will
• assume his/her responsibilities and duties.
• Maintain and adhere to 5S standards.
• Perform other duties as assigned by superior.

BENEFITS

• Competitive salary package
• Attractive bonuses and sales incentives (T&C applied)

Annual Increment based on yearly performance

Paradox Phuket

Job Description

Minor International PCL.

Job Description

Minor International PCL.

Job Description

Similar Co., Ltd.

Job Description

TRI VANANDA

Job Description

Yolkshine Co., Ltd

Job Description

Work hours: 10 am - 11 pm (Split shifts) (1 day off in a week)

Work Location: The Empire Tower

Available: 1 position

Responsibilities:

- Control and maintain the quality of food, ensuring taste, presentation, and cleanliness before serving

- Assist Executive Chef to manage kitchen team

- Assist to control inventory and raw materials, verify incoming goods for quality, and coordinate with procurement or suppliers

- Assist to collaborate with restaurant management, service team, and owners

- Assist to collaborate with special events such as banquets and festivals

Qualifications: 

- 3 Years work experience in Japanese Yakiniku / French / Italian

- Expertise in each part of beef

- Able to communicate in English and Thai

- High Responsibility

- Be able to work under pressure

Employee's Benefits:

- Base Salary (as negotiate)

- OT

- Service Charge

- Tips

- Social Security

- Lunch

- Uniform

- Traveling allowance for company's business trip

- 6 days annual leave per year

- 6 days personal leave per year

- 30 days sick leave per year

- 17 public holiday (refer to the company's calendar; OT or compensational leave will be selected by employees)

Yolkshine Co., Ltd

Job Description

Work hours: 10 am - 11 pm (Split shifts) ( 1 day off in a week)

Work Location: 55 FL, The Empire Tower

Available: 1 position

Responsibilities:

- Control and maintain the quality of food, ensuring taste, presentation, and cleanliness before serving

- Assist Executive Chef to manage kitchen team

- Assist to control inventory and raw materials, verify incoming goods for quality, and coordinate with procurement or suppliers

- Assist to collaborate with restaurant management, service team, and owners

- Assist to collaborate with special events such as banquets and festivals

Qualifications: 

- 2 Years work experience in Japanese Yakiniku

- Expertise in each part of beef

- Able to communicate in English and Thai

- High Responsibility

- Be able to work under pressure

Employee's Benefits:

- Base Salary (as negotiate)

- OT

- Service Charge

- Tips

- Social Security

- Lunch

- Uniform

- Traveling allowance for company's business trip

- 6 days annual leave per year

- 6 days personal leave per year

- 30 days sick leave per year

- 17 public holiday (refer to the company's calendar; OT or compensational leave will be selected by employees)

SKI F&B Pte. Ltd.

Job Description

Why Join Us? (Perks & Benefits)

We believe in investing in our culinary team. Enjoy a rewarding kitchen environment with a fantastic compensation package:

• Work-Life Balance: Productive 5-day work week.

• Monthly Commission: Up to $500 monthly sales incentive bonus.

• Monthly Full Attendance Bonus: Rewarding your reliability and dedication.

• Culinary Career Growth: Clear pathways for progression as we expand.

Key Responsibilities

As our Pizza Chef, you will be the specialist dedicated to crafting exceptional pizzas. Your daily responsibilities include:

• Prepare high-quality pizza dough, sauces, and toppings daily, ensuring consistency and adherence to recipes.

• Skillfully stretch, top, and bake pizzas to perfection, maintaining our high presentation and taste standards.

• Efficiently manage the pizza station during service, ensuring timely output and quality control.

• Manage inventory, stock rotation, and prep levels for pizza ingredients to minimize wastage.

• Maintain an immaculate and organized pizza station, complying strictly with food hygiene, safety, and sanitation regulations.

• Participate in opening, closing, and cleaning shifts to ensure the kitchen is always service-ready.

• Collaborate seamlessly with the kitchen and service team to ensure guest satisfaction.

Requirements

• Proven experience in a pizza station or a commercial kitchen environment.

• Passion for pizza-making and a strong desire to master the craft.

• Ability to work efficiently, stay organized, and remain calm under pressure in a high-volume kitchen.

• A strong team player with a positive attitude and a commitment to learning and improvement.

• Ability to stand for extended periods and perform physical kitchen tasks.

COMFORT ITALIAN PTE. LTD.

Job Description

Why Join Us? (Perks & Benefits)

We believe in investing in our culinary team. Enjoy a rewarding kitchen environment with a fantastic compensation package:

• Work-Life Balance: Productive 5-day work week.

• Monthly Commission: Up to $500 monthly sales incentive bonus.

• Monthly Full Attendance Bonus: Rewarding your reliability and dedication.

• Culinary Career Growth: Clear pathways for progression as we expand.

Key Responsibilities

As our Pizza Chef, you will be the specialist dedicated to crafting exceptional pizzas. Your daily responsibilities include:

• Prepare high-quality pizza dough, sauces, and toppings daily, ensuring consistency and adherence to recipes.

• Skillfully stretch, top, and bake pizzas to perfection, maintaining our high presentation and taste standards.

• Efficiently manage the pizza station during service, ensuring timely output and quality control.

• Manage inventory, stock rotation, and prep levels for pizza ingredients to minimize wastage.

• Maintain an immaculate and organized pizza station, complying strictly with food hygiene, safety, and sanitation regulations.

• Participate in opening, closing, and cleaning shifts to ensure the kitchen is always service-ready.

• Collaborate seamlessly with the kitchen and service team to ensure guest satisfaction.

Requirements

• Proven experience in a pizza station or a commercial kitchen environment.

• Passion for pizza-making and a strong desire to master the craft.

• Ability to work efficiently, stay organized, and remain calm under pressure in a high-volume kitchen.

• A strong team player with a positive attitude and a commitment to learning and improvement.

• Ability to stand for extended periods and perform physical kitchen tasks.

iO Italian Osteria

iO Italian Osteria

Job Description

Job Description & Requirements

• Job Title: Assistant Outlet Manager / Outlet Executive (Italian Restaurant)

• Type: Full-time position

• Location: Duxton / Upper East Coast / Hillview Rise
  

RESPONSIBILITIES

• Provide excellent customer service by greeting guests, taking orders, and serving food and drinks

• Explain menu items and make recommendations to guests

• Maintain cleanliness and orderliness of the restaurant, including housekeeping, table setting, and general upkeep

• Possess knowledge of bar and wine service (added advantage)

• Work collaboratively as part of a team to ensure efficient service

• Demonstrate a positive working attitude

REQUIREMENTS

• At least 3-4 years of relevant experience in the F&B industry

• Customer service-oriented with excellent communication skills

• Ability to work 6 days a week including weekends and public holidays

• Proficiency in POS ordering system

• Familiarity with Italian cuisine and beverages (added advantage)

• Candidate with lesser experience can start as Junior Position

BENEFITS

• 18days Annual leaves

• Higher Remuneration for Relevant Experience in similar set up

• Staff Meals, Uniform, Foot ware claim, Medical & Dental Benefits, Staff Discounts, long service award

• Annual Loyalty Salary Increment

Capella Hotel Singapore

Capella Singapore offers an inspiring resort destination, just moments from Singapore’s financial and shopping districts. Residing on 30 acres of lush rainforest, the resort’s peaceful setting on a knoll is a rare masterpiece, boldly marrying Singapore’s rich colonial heritage with a symphony of contemporary architectural curves and designs.

Job Description

Position Overview

The Supervisor, Capella Culturist assist the Assistant Manager, Capella Culturist to manage Living Room operations, ensuring that our guest receives an exclusive guest service that is accurate, courteous, efficient and tailored to the individual requirements of our guests.

The Role

Manage Living Room Operations

• Maintain complete knowledge and understanding of Hotel's and Residence layout, appointments, amenities and locations, all service hours of operations

• Maintain complete knowledge and understanding of local events, local cultural heritage, attractions, holiday schedules, dining and entertainment venue

• Maintain complete knowledge and understanding of all certified vendors information: activities, prices, schedules, penalty policies

• Manage Capella Moments and Capella Curates activities

• Perform pre-arrival calls

• Perform concierge services such as arranging transportation, airline reservations and changes, golf, tennis, luggage repair, art sales or any special guest request

• Collect guest preferences for all guests during pre-arrival calls

• Ensures daily line-ups are being conducted effectively

• Responsible for monthly inventory checks where required

Drive Service and Operational Excellence

• Handle guest complaints by following the procedures and ensuring guest satisfaction

• Document all guest requests, complaints or problems immediately and notify designated department/personnel for resolving the situation

• Communicate VIP and Repeat Guest arrivals to designated personnel for escort and delivery of amenities. Communicate pertinent guest information to designated departments/personnel (i.e., special requests)

Talent Profile

• Diploma in Hospitality Management

• Minimum 3 years of experience in front of house role at luxury hotels/resorts

• Exceptional customer service skills with a focus on personalized attention

• Strong communication and interpersonal skills

• Ability to multitask and prioritize tasks in a fast-paced environment

• Knowledge of local attractions, dining options and activities preferred

• 
  

CHATTERJEE & COMPANY PTE. LTD.

Job Description

Reports to: General Manager

The Executive Chef is responsible for the overall management of the kitchen operations, menu development, food preparation, cost control, and hygiene standards. They are responsible for ensuring a high standard of food quality and consistency, overseeing kitchen staff, and managing the inventory of food and kitchen supplies. The Executive Chef also manages kitchen budgets and helps to ensure the kitchen is a safe and hygienic environment.

• Develop menus and ensure that they are constantly updated and meet the highest standards of food quality and presentation

• Manage all aspects of kitchen operations, including food preparation, cooking, plating, and presentation

• Oversee and manage kitchen staff, including hiring, training, scheduling, and performance management

• Maintain and implement a high level of hygiene and sanitation standards in the kitchen

• Ensure compliance with food safety regulations and other health and safety regulations

• Plan and manage kitchen budgets, including food costs, labor costs, and overheads

• Manage inventory of food and kitchen supplies, ensuring that stock levels are maintained and that there is no wastage

• Develop and implement cost-saving measures while maintaining the highest quality of food and service

• Work closely with General Manager and other senior management to develop strategies for improving the business

• Attend and contribute to management meetings and other relevant meetings

• Perform any other duties as assigned by the General Manager.

• Proven experience as an Executive Chef or similar role

• Excellent knowledge of food preparation techniques, kitchen management, and sanitation standards

• Strong leadership and team management skills

• Excellent communication and interpersonal skills

• Ability to work under pressure and meet deadlines

• Good problem-solving and decision-making skills

• Flexibility to work weekends, evenings, and holidays as required

• Ability to stand for extended periods of time

• Ability to lift up to 50 pounds

• Ability to work in a hot and fast-paced environment

• Ability to work with sharp knives and other kitchen equipment.

TECHNO INTERNATIONAL CONSULTANTS PTE. LTD.

Job Description

Responsibilities

• Planning and delegating work duties to the staff and ensuring that they work according to the compliance of the restaurant business.
• Overseeing the staff for the smooth running of the restaurant.
• Assisting the HR team as well as the Restaurant Manager in the hiring process.
• Training new employees as per their abilities and skills.
• Maintaining a strong relationship with suppliers and vendors.
• Inspecting the food and beverage stock level and restock them in a timely manner.
• Conducting inspections of the restaurant kitchen and ensuring proper hygiene is maintained.
• Checking with the guest and making sure that they are getting served with the best quality food.
• Resolving customer complaints in a professional manner.
• Ensuring customer satisfaction with all the services provided to them.
• Preparing daily reports and presenting them to the higher management.
• Managing the outstanding bills and cash inflows of the restaurant.

• Bachelor’s degree in Business Management, Hospitality, or a related field.
• Prior work experience as a Restaurant Manager, or a similar position in the Hospitality industry.
• Professional certification as a Certified Restaurant Manager will be an advantage.
• Extensive experience in demonstrating leadership skills.
• Ability to maintain a positive work environment.
• Amazing written and verbal communication skills.
• Ability to work for long periods of time and on weekends as well.
• Strong organization and analytical skills.
• Exceptional customer service skills.
• Strong sales skills.
• Customer-oriented individual and an outstanding problem-solver.
• Good numerical abilities.
• A keen eye on details for accuracy.
• Good time management skills