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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.

REGULAR IN DEMAND SERVICES PTE. LTD.

Job Description

Assistant / Cleaning Operations Manager

Responsibilities

To ensure:
- Run operation smoothly
- To do ground inspection & thorough walk-through
- Attendance Payroll
- Roster scheduling
- Managing manpower deployment
- To be able to do hands-on and assist the Operation Manager
- Knowledge of CSM

Working hours

- 8AM - 6PM

Who we are looking for

- Someone who is a team player
- Able to multi task
- Work well under pressure

Hilton Garden Inn

A Welcoming Hotel in the Heart of Little India

Job Description

Overseeing daily restaurant operations, In-Room Dining and &ToGo (grab and go retail) to ensure everything runs smoothly and efficiently, you will create a warm and welcoming atmosphere where every guest feels like a VIP. You are responsible for developing a menu that creates unique dining experiences that will leave our guests in awe. As an Assistant Outlet Manager, you’re not just elevating the dining experience – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities:

Here’s what you’ll do during a typical day:

·       Operational Oversight: Manage daily outlet operations to ensure smooth service and adherence to brand standards.

·       Team Leadership: Supervise, train, and motivate staff to deliver exceptional guest experiences and maintain high performance.

·       Guest Experience Management: Ensure personalized service, handle guest feedback, and resolve issues promptly to enhance satisfaction.

·       Inventory & Cost Control: Monitor stock levels, manage ordering, and control costs to optimize profitability.

·       Sales & Revenue Support: Drive upselling initiatives, monitor sales performance, and support revenue targets.

·       Compliance & Hygiene: Ensure adherence to health, safety, and hygiene regulations across all outlet areas.

·       Coordination & Communication: Collaborate with kitchen, housekeeping, and other departments for seamless service delivery.

·       Food Safety Regulations: Ensuring that all food safety standards are met.

Qualifications:

·       Proven experience as an Assistant Outlet Manager or similar role in a restaurant or hotel, or 2-3 years as a Senior Supervisor.

·       High school diploma or equivalent; hospitality training is a plus

·       Excellent communication, grooming, and interpersonal skills

·       Fluent in English; additional languages are an advantage

·       Friendly, professional, and guest-focused

·       Able to work flexible shifts

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Sous Chef, you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• Relevant experience in a professional kitchen, preferably in Western cuisine, banquet, catering, or high-volume food production.
• Good knowledge of cooking techniques, food preparation, presentation, and kitchen operations.
• Ability to plan and coordinate food production according to operational requirements.
• Ability to lead, guide, and develop culinary Team Members.
• Good understanding of food safety, hygiene, food cost, portion control, and stock management.
• Good communication, teamwork, and organisational skills.
• Ability to work effectively in a fast-paced kitchen environment and adapt to changing operational requirements.
• Positive attitude and willingness to learn and develop.
• Willingness to work shifts, weekends, and public holidays according to operational requirements.

How We’ll Help You Thrive

At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:

Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program

Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered

*Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.

Here’s what you’ll do during a typical day:

• Oversee the preparation and production of Western cuisine for banquets, outside catering, and daily kitchen operations.
• Support the preparation and execution of menus for special events, culinary collaborations, and the 7 Paintings launch.
• Coordinate food production, mise en place, portioning, presentation, and quality according to operational requirements.
• Support menu development and contribute ideas for special events and culinary projects.
• Monitor food quality, portion control, food cost, stock usage, and food wastage.
• Lead, guide, and train culinary Team Members to maintain consistent food quality, hygiene, and operational standards.
• Assist with scheduling and deployment of Team Members according to operational requirements.
• Work closely with other kitchen sections and hotel departments to ensure smooth and timely food production and service.
• Ensure compliance with food safety, hygiene, health and safety, and hotel policies and procedures.
• Maintain a clean, organised, and safe kitchen environment.
• Perform other reasonable duties and responsibilities as assigned by Management.
• The Management reserves the right to make reasonable changes to this job description as necessary to meet the operational and business requirements of the hotel.

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Junior Sous Chef (Pastry), you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• Ability to develop and execute dessert concepts for buffets, seasonal promotions, festive celebrations and special events.
• Good planning and organisational skills, with the ability to manage operational priorities and resources effectively.
• Good communication and interpersonal skills, with the ability to work effectively with kitchen teams and other hotel departments.
• Ability to maintain consistent standards of food quality, presentation, hygiene and service.
• Knowledge of food hygiene, sanitation, health and safety requirements, as well as food cost control.
• Ability to work effectively in a fast-paced kitchen environment and adapt to operational requirements.
• Willingness to learn and develop knowledge and skills relevant to the role.
• Ability to maintain professional appearance and comply with applicable hotel grooming and hygiene standards.
• Relevant culinary or pastry qualification is preferred.
• Willingness to work a variety of shifts, including weekends, days, afternoons and evenings, according to operational requirements.

How We’ll Help You Thrive

At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:

Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program

Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered

*Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.

Here’s what you’ll do during a typical day:

• Oversee the preparation, presentation and quality of desserts for the Restaurant Buffet and Executive Floor.
• Support the development of dessert menus and concepts for seasonal promotions, festive celebrations, special occasions and themed buffets in collaboration with the Executive Pastry Chef.
• Lead, train and guide 2–3 Team Members, including new trainees and junior team members, to ensure consistent standards in recipes, presentation, hygiene and daily operations.
• Plan and manage work schedules to meet operational requirements and ensure effective deployment of resources.
• Maintain consistency in food quality, presentation, productivity and portion control.
• Monitor food costs and support effective cost control measures.
• Ensure compliance with food hygiene, health and safety requirements and hotel standards.
• Collaborate effectively with other kitchen sections and hotel departments to support smooth operations.
• Contribute ideas and take initiative in developing new dessert products and buffet presentations.
• Adhere to the hotel's safety policies, emergency rules and procedures.
• Perform other reasonable duties as assigned by Management.
• Management reserves the right to amend this job description as necessary to meet operational and business requirements.

WORLDWIDE HOTELS PTE. LTD.

Worldwide Hotels is Singapore's largest homegrown tourist-class hotel group. We own and manage 41 properties under 7 brands - ICON Hotel, V Hotel, Hotel Boss, Hotel Mi, Value Hotel, Venue Hotel and Hotel 81 - with over 8,600 rooms at strategic locations in Singapore.

Job Description

The Head of Reservations is responsible for leading and managing the Reservations team across the Group's hotel properties. The role oversees all Reservations-related operations, drives client loyalty by delivering service excellence throughout each customer journey, and achieves individual and team revenue goals through effective leadership, process optimization and operational excellence.

The Head of Reservations is also responsible for standardizing Reservations practices across the Group, developing team capabilities, driving continuous improvement initiatives, and leveraging AI-powered and digital solutions to enhance productivity, improve decision-making, optimize workflows and elevate the overall customer experience.

This role reports directly to the Revenue Head.

Job Description

• Leads and manages the Corporate and franchised cluster Reservations teams across all assigned hotel properties, ensuring operational consistency, service excellence and achievement of business objectives.
• Develops and implements standard operating procedures, service standards and best practices across all Reservations teams to ensure consistency, efficiency and compliance.
• Possesses sound understanding of the overall Hospitality sector, relevant market trends and identifies new Reservations sales opportunities, thereby selling effectively against competitor hotels.
• Monitors forecast versus actual reservation sales data and analyses rate variance reports to identify trends and recommend corrective actions.
• Oversees the overall Reservations administration; reviews, recommends and implements new or enhanced Reservations-related policies, procedures and workflows.
• Oversees the annual departmental operating budget and resource planning for the Corporate Reservations function.
• Reviews staffing requirements, work schedules and manpower deployment across the Corporate and Cluster Reservations teams to optimize operational efficiency.
• Drives continuous process improvement initiatives by identifying opportunities to streamline Reservations workflows, eliminate manual processes and improve operational effectiveness.
• Champions the adoption of approved AI-powered tools and digital technologies to improve productivity, automate repetitive administrative tasks, enhance reporting accuracy, support forecasting, generate operational insights and improve overall service delivery.
• Evaluates emerging AI technologies and recommends practical applications that enhance Reservations operations while ensuring compliance with company policies, data security and guest confidentiality requirements.
•  Executes and oversees the operational aspects of business booked, including but not limited to:
• Proactively communicating rates and inventory levels in alignment with Revenue Management's same-day yield and occupancy strategies.
• Monitoring team call volumes, reservations conversion, abandoned calls and reservation no-shows, and implementing initiatives to improve productivity, maximize conversion and minimise revenue leakage.
• Corresponding with and servicing Corporate clients, Travel Agents and other client groups by identifying reservation requirements and recommending appropriate accommodation solutions to strengthen customer relationships and grow business opportunities.
• Utilizes reservation data, business intelligence reports and AI-assisted analytics to identify booking trends, guest preferences, demand patterns and operational improvement opportunities.
• Empowers Reservations Officers to troubleshoot, resolve and document client issues promptly while ensuring a high level of customer satisfaction.
• Collaborates closely with Revenue Management, Sales, Marketing and Hotel Operations to optimize inventory management, revenue opportunities and guest experience.
• Participates in weekly and monthly Revenue Management, Sales and Commercial meetings as required.
• Develops and maintains Reservations onboarding, training and competency programmes for new team members, including training on approved AI tools, digital systems and technology-enabled work processes.

Team Development and Resource Management

• Provides leadership and direction to the Corporate Reservations team and Cluster Reservations teams by fostering a high-performance, collaborative and customer-centric culture.
• Utilizes strong interpersonal and communication skills to lead, influence and motivate team members while promoting sound business decision-making and demonstrating integrity.
• Coaches, mentors and develops Reservations leaders and team members through regular performance reviews, training and career development initiatives.
• Builds strong teamwork and collaboration across Corporate and Hotel Reservations teams to achieve common operational and commercial objectives.
• Communicates Reservations strategies, policies and operational expectations clearly and effectively to ensure alignment across all teams.
• Implements and maintains a comprehensive training framework to ensure employees possess the knowledge, skills and competencies required to perform their roles effectively.
• Promotes continuous learning, innovation and digital adoption by encouraging the effective use of AI-enabled technologies and productivity tools to improve efficiency, service quality and employee effectiveness.
• Monitors team performance through appropriate operational and service KPIs and implements action plans to drive continuous improvement.

Other duties

• Identifies and recommends new initiatives, including digital transformation and AI-enabled process improvements, to enhance the effectiveness and efficiency of the Reservations function.
• Keeps abreast of industry trends, emerging hospitality technologies and AI innovations that can strengthen Reservations operations and customer experience.
• Support the company's sustainability initiatives and contribute to its efforts in building a more sustainable and inclusive organization.
• May require to undergo digital transformation by process improvement and the adoption of technology to enhance business performance.
• Undertakes any other ad hoc duties and projects as assigned by the Revenue Head.

Job Requirement

• 7–10 years' experience in Hotel Reservations at the hotel property and/or corporate level is essential.
• 3–4 years' supervisory experience as an effective Team Lead is required.
• Strong working knowledge of hotel distribution systems (Hotel PMS, GDS, CRS and related reservation technologies) and possesses the exceptional ability to communicate clearly and tactfully under challenging circumstances (e.g. guest recovery).
• Diploma or Degree in Hospitality Management, Business and/or other equivalent professional qualifications.
• ·Excellent written and verbal communication, analytical, problem-solving and customer service skills.
• Experience using AI-powered workplace productivity tools (e.g. Microsoft Copilot, ChatGPT or other approved AI applications) to improve operational efficiency, reporting, communication or process automation will be an added advantage.
• Demonstrated interest in digital transformation, process improvement and the adoption of technology to enhance business performance.
• Having the highest ethical standards.
• A high degree of self-motivation and drive for high performance, while instilling a culture of positive engagement, innovation and care in the workplace.

Jr8

Job Description

Company Overview

The client is a performing arts venue dedicated to delivering exceptional audience experiences through high-quality performances and operational excellence.

Job Summary

The Performing Arts Manager oversees all aspects of venue operations and artistic programming, ensuring exceptional audience experiences and operational excellence. This role balances creative vision with financial performance, leading the team to deliver high-quality performances and events.

Responsibilities

• Develop and implement performance schedules by collaborating with artists, directors, and production staff to meet artistic and financial objectives
• Motivate and guide front-of-house, technical, and artistic teams to deliver seamless productions and outstanding audience service
• Oversee preparation and maintenance of performance spaces to ensure safety, welcoming environments, and technical readiness
• Build and maintain strong relationships with patrons, season ticket holders, and community partners to enhance audience satisfaction and loyalty
• Manage reservations, ticketing, and seating arrangements to optimize venue capacity and maximize revenue opportunities
• Take full ownership of venue operations by ensuring smooth service flow, resolving operational issues efficiently, and providing proactive leadership
• Foster innovation and maintain high artistic standards by encouraging creative initiatives and consistent team motivation

Paradise Group Holdings Pte Ltd

Poised as a diners’ paradise for Oriental cuisine, Paradise Group offers gourmet menus of exceptional value in a wide variety of restaurant concepts together with a catering arm. Promising a sensorial experience with service from the heart, every concept immerses the diner in an atmosphere that captures the finer points of Chinese culture, particularly the finest from its rich array of culinary delights. True to our mission to improve, enhance and create for its our customers’ the ultimate experiential enjoyment, Paradise Group marries tradition with innovation – a match made in heaven.

Job Description

JOB DESCRIPTION

Job Summary

We are seeking an experienced and passionate Head Chef specializing in authentic Indonesian cuisine to lead our kitchen operations. The Head Chef will be responsible for maintaining the authenticity, quality and consistency of all dishes while managing and developing the kitchen team.

Key Responsibilities

1. Kitchen Operations

· Lead and supervise the kitchen team in daily operations.

· Ensure food preparation and cooking are carried out efficiently and according to established standards.

· Organise daily kitchen duties, work schedules and manpower deployment.

2. Authentic Indonesian Cuisine

· Prepare and oversee the preparation of authentic Indonesian dishes.

· Ensure traditional Indonesian flavours, ingredients, spices and cooking techniques are maintained.

· Ensure consistency in taste, texture, portion size and presentation.

· Conduct regular food tasting and quality checks.

3. Recipe & Food Standards

· Follow and maintain approved recipes and standard operating procedures.

· Ensure all kitchen staff understand the correct preparation and cooking methods.

4. Team Management & Training

· Train and coach kitchen staff in Indonesian cooking techniques and food preparation.

· Monitor staff performance and provide guidance where required.

· Lead by example and maintain discipline and professionalism within the kitchen.

5. Food Cost & Stock Control

· Monitor food portions, wastage and ingredient usage.

· Ensure proper stock rotation and storage.

· Maintain food cost within the Company's target.

· Check the quality and freshness of ingredients received.

6. Food Safety & Hygiene

· Ensure compliance with food safety, hygiene and workplace safety requirements.

· Maintain high standards of kitchen cleanliness and personal hygiene.

· Ensure proper food storage, temperature control, labelling and handling.

7. Customer & Product Quality

· Monitor customer feedback relating to food quality and taste.

· Ensure dishes are consistently served according to the restaurant's standards.

· Work with the Restaurant Manager to improve food quality and customer satisfaction.

Requirements

· Minimum 5 years of relevant culinary experience

· Strong knowledge of authentic Indonesian cuisine, ingredients, spices and cooking techniques.

· Good leadership and team management skills.

· Strong attention to detail and quality.

· Good understanding of food cost and kitchen operations.

· Knowledge of food safety and hygiene practices.

· Able to work hands-on in a fast-paced restaurant environment.

Personal Attributes

· Passionate about Indonesian cuisine.

· Strong sense of ownership and responsibility.

· Hands-on and practical.

· Good palate and attention to detail.

· Disciplined and organised.

· Able to lead, motivate and develop the kitchen team.

· Committed to maintaining consistent food quality.

· Able to work well under pressure.

GOLDEN DRAGON HUMAN RESOURCES

Job Description

Job Description

• Manage daily kitchen operations and supervise kitchen staff.
• Prepare and oversee food preparation, cooking and presentation.
• Maintain consistent food quality, hygiene and safety standards.
• Plan menus, manage food inventory and control food costs.
• Train and guide kitchen staff to ensure smooth operations.

Requirements

• Minimum 5 years of relevant experience as a Chef or Head Chef.
• Good knowledge of food preparation, cooking techniques and kitchen operations.
• Able to lead, train and manage kitchen staff.
• Good understanding of food hygiene and safety standards.
• Able to work in a fast-paced environment, including weekends and public holidays.

GODMAMA PTE. LTD.

Job Description

Junior Sous Chef – Roles & Responsibilities

GODMAMA IS HIRING CHEFS!

Join Our Kitchen Team

We are looking for passionate kitchen professionals to grow with us at Godmama Modern Peranakan Cuisine.

Parkway Parade

Funan Mall

• Assist the Head Chef and Sous Chef with daily kitchen operations.
• Prepare and cook authentic Peranakan dishes according to Godmama’s recipes and standards.
• Ensure consistent food quality, presentation and portion control.
• Supervise and guide junior kitchen team members during preparation and service.
• Manage assigned kitchen sections and ensure orders are served accurately and promptly.
• Monitor ingredients, stock levels and food wastage.
• Assist with stock ordering, receiving and proper storage.
• Maintain high standards of kitchen cleanliness, food safety and hygiene.
• Ensure food is properly labelled, dated and stored according to regulations.
• Support menu development, food tasting and recipe improvements.
• Assist with staff training and kitchen scheduling when required.
• Report equipment faults, operational issues and ingredient shortages promptly.
• Take charge of kitchen operations when senior chefs are unavailable.
• Perform other kitchen duties assigned by the Head Chef or management.

Why Join Godmama?

• Medical & term life insurance coverage
• Outpatient coverage (including TCM)
• Annual birthday leave & perks
• Staff meals provided
• Staff discounts
• Training & career development opportunities
• $300 referral fee when you introduce new team members
• 5.5-day work week
• Supportive and family-like work environment

• Passion for cooking and food quality
• Team player with good attitude
• Willing to learn and grow with the company
• Relevant kitchen experience preferred

Send your CV to ***email_hidden***

YINGLI ZHONGGUO MEISHI CO PTE. LTD.

Job Description

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
• Oversee food preparation, checking that all kitchen staff are performing their duties
• Monitor equipment quality and order new equipment as needed
• Help the restaurant determine how much food and supplies need to be ordered
• Train new kitchen staff

STRAC PTE. LTD.

Job Description

Job Responsibilities:

• Assist the Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating.
• Lead and manage kitchen staff, ensuring effective training, supervision, and motivation.
• Ensure consistent quality and presentation of dishes, meeting our restaurant’s high standards.
• Maintain high standards of hygiene, food safety, and sanitation in accordance with health regulations.
• Manage inventory, order supplies, and control food costs to maximize profitability.
• Collaborate with the team to innovate and improve recipes and cooking methods.
• Contribute to menu development and design, incorporating authentic Japanese techniques and flavors.

Who are we looking for:

• Proven experience as a Senior Chef de Partie, Junior Sous Chef
• Excellent leadership and team management skills.
• Creative mindset with a passion for culinary excellence and innovation.
• Ability to work in a fast-paced environment and under pressure.

Perks:

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Medical and Health Insurance coverage
• Opportunity to learn from knowledgeable mentors in the industry
• Fixed Mondays OFF
• Meal Allowances
• Performance Bonus

If you are a dedicated culinary professional with a flair for Japanese cuisine and a commitment to excellence, we invite you to explore an exciting career with us.

Martino Agency

Job Description

We are looking for a passionate Head Chef responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times. This role is very much hands-on, requiring attention to detail and a positive work attitude.

Responsibilities:

• Supervise the preparation of all food
• Oversee and supervise all kitchen staff
• Manage kitchen stocks
• Ensure catering staff are working safely at all times
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organizing repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

Qualifications:

• Experience and success in equivalent job roles
• Punctual, organized and trustworthy
• Professional appearance
• Ability to manage other people
• Ability to motivate staff
• Excellent communication skills

Martino Agency

Job Description

We are seeking a professional Chef de Cuisine to join our team. A chef decuisine serves as a culinary supervisor and is in charge of several kitchens,each specializing in a specific type of food.

Responsibilities:

• Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.
• Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines.
• Conduct regular department walk-throughs and random food tastings.
• Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
• Oversee the creation of standard operating photos, recipes and descriptions for all cooks.
• Oversee the integrity of the kitchen.
• Oversee the culinary aspects of tastings, making appearances as necessary.
• Cook in kitchen as needed, taste products that are produced to ensure quality and consistency.

Qualifications:

• Working experience as a Chef de Cuisine, Chef, or a related role.
• Knowledge of various kinds of cuisines would be an added advantage.
• Demonstrated ability to lead people and get results through others.
• Ability to effectively solve problems and make decisions in a fast paced, high-pressure environment.

Martino Agency

Job Description

We’re looking for a dedicated and proactive Foodand Beverage Manager to support the overall management of our culinary anddining operations.

Responsibilities

·       Assist in the planning, coordination, and execution of food and beverageactivities

·       Support the management and development of the culinary and service teams

·       Contribute to menu planning, food preparation, and presentation tomaintain quality standards

·       Collaborate with suppliers, assist in negotiating contracts, and manageprocurement of ingredients and supplies

·       Assist in monitoring inventory levels, minimizing waste, and optimizingstock control

·       Ensure compliance with health and safety regulations and maintain aclean and sanitary dining environment

·       Participate in analyzing sales and customer feedback to identify trendsand areas for improvement

·       Assist in administrative tasks, including budgeting, forecasting, andfinancial reporting

Qualifications

·       Proven experience in a related role in the food andbeverage industry

·       Strong organizational and multitasking skills

·       Excellent communication and interpersonal skills

·       Basic knowledge of culinary techniques, flavors,and food safety standards

·       Proficiency in using point-of-sale systems andother relevant technology

·       Ability to work collaboratively in a fast-pacedenvironment

Martino Agency

Job Description

We are seeking a creative and experienced head chef to join our team. Ashead chef, you will manage the back-of-house. You will run the daily operationsof the kitchen, manage the kitchen staff to ensure that the highest quality offood is served to our guests, and ensure that all food and labor cost goals aremet.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

Martino Agency

Job Description

We are seeking a professional Chef de Cuisine to join our team. You will beresponsible for preparing the food items for the guests. You will also beresponsible for working collaboratively with the Kitchen Staffs.

Responsibilities:

• Delegating tasks and Prep Cooks.  
• Coordinating with the team smoothly during all the meal preparation and services.  
• Planning the food menus as per the seasonal availabilities.  
• Working in coordination with Kitchen Staff members.  
• Monitoring the quality and quantity of food that is being served to the guests.  
• Ensuring all the food items are properly seasoned and cooked.  
• Discussing about adding new menu options.  
• Managing the kitchen budget.  
• Maintaining the kitchen cleanliness and safety.  
• Ensuring the kitchen is well stocked.  
• Assisting in hiring new cooks and trainers.  
• Providing the new hires with necessary training sessions. 
• Resolving customer's complaints and issues in a professional manner.  
• Complying with food sanitation and hygiene.  
• Staying updated with the new trends in the food industry.  

Qualifications:

• Working experience as a Chef de Cuisine.
• Knowledge of various kinds of cuisines would be an added advantage.
• Ability to prepare numerous meals and dishes. 
• Ability to manage time efficiently. 
• Ability to manage the budget to ensure profitability. 
• Excellent oral and written communication skills.

Martino Agency

Job Description

We are looking for a Head Chef who is a highly skilled professionalwho oversees the operations of a restaurant or dining facility. They areresponsible for the food that comes out of a kitchen, from conception toexecution.

Responsibilities:

• Design menus that enhance customers’ culinary experience while keeping up high quality.
• Submit cost proposals for menu items.
• Provide feedback regarding the food quality of large bulk purchases.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Design standardized food presentation guidelines for each dish.
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Hire, train, and mange staff about proper kitchen sanitization methods.

Qualifications:

• Ability to track expenses and manage a budget.
• Ability to lead and inspire a team.
• Strong passion for the art of food design.
• Culinary Degree or equivalent experience.
• Excellent verbal and written communication

Martino Agency

Job Description

We are looking for a Chef de cuisine who will lead and inspire our kitchenstaff in the creation of culinary masterpieces. The chef de cuisine will beresponsible for designing the menu, hiring and training kitchen staff,collaborating with restaurant management, optimizing staff productivity, andstepping in to help whereverneeded.        

Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Qualifications:

• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.

Martino Agency

Job Description

We are looking for a skilled and experienced HeadChef to lead our culinary team and oversee the kitchen operations. As HeadChef, you will be responsible for managing all aspects of food preparation, ensuringhigh-quality dishes are served to our guests.

Responsibilities:

• Develop and curate innovative and appealing menus,considering dietary preferences and seasonal ingredients
• Lead and manage kitchen staff, including hiring,training, and scheduling
• Ensure alldishes are prepared and presented to meet the highest quality standards
• Collaborate with suppliers to source fresh andhigh-quality ingredients
• Monitor kitchen operations to ensure compliancewith health and safety regulations
• Create and implement new recipes and culinarytechniques
• Manage inventory, control costs, and optimizekitchen efficiency
• Maintain a clean and organized kitchen environment,overseeing equipment maintenance
• Stay informed about culinary trends and incorporatenew ideas into the menu

Qualifications:

• Proven experience as a Head Chef or similar role
• Strong knowledge of culinary techniques, flavor profiles, and food presentation
• Leadership and management skills to effectively oversee kitchen staff
• Excellent organizational and multitasking abilities

Martino Agency

Job Description

The Chef deCuisine is responsible for the daily operations of the kitchen, including menuplanning, food preparation, and managing kitchen staff. They strive to create ahigh-quality culinary experience for customers and maintain high standards ofsanitation and safety.

Responsibilities:

·      Develop and plan menus according to market trendsand seasonal availability of ingredients

·      Order and manage inventory of food and supplies

·      Ensure all kitchen operations comply with healthand safety regulations and guidelines

·      Supervise and manage kitchen staff, includingscheduling and training

·      Maintain high standards of presentation and foodquality

·      Collaborate with other kitchen staff to create newdishes and menus

·      Stay up-to-date with industry trends and techniques

Qualifications:

·       Proven experience as a Chef de Cuisine

·       Strong leadership and management skills

·       Excellent communication and interpersonal skills

·       Passion for culinary arts and creativity

·      Flexibility to work long hours and weekends

Martino Agency

Job Description

We are looking for an experienced Chef de Cuisineto join our team. The ideal candidate will have a passion for food and a strongdesire to create innovative, delicious dishes.

Responsibilities:

·      Conduct menu planning sessions, meetings andtastings

·      Oversee and inspect food preparation and service

·      Ensure that all employees follow facility standardsand sanitation practices

·      Assist in training employees.

·      Overseeing all daily kitchen activities, includingfood preparation, cooking, plating, and ensuring efficient workflow. 

·      Maintaining high standards for food quality andpresentation, ensuring adherence to health and safety regulations

·      Managing inventory, ordering supplies, and controllingfood costs to ensure profitability. 

Qualifications:

·       Working experience as Chef de Cuisine, or a related role.

·       Ability to thrive in a high-pressure environment.

·       Creative, innovative thinking.

·       Exceptional standards for cleanliness, health, and safety.

Martino Agency

Job Description

We are looking for a Restaurant Manager to lead our business. You arerequired to deliver quality menu and motivate our staff to provide excellentcustomer service.

Responsibilities

• Recruiting, interviewing and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints
• Organizing schedules, keeping track of employees’ hours and recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance and disciplining or retraining employees to correct poor performance

Qualifications:

• Previous restaurant experience
• Management or supervisory experience
• Customer service skills
• Training in food safety
• Financial literacy
• Inventory control skills
• Knowledge of restaurant management software
• Ability to handle a fast-paced work environment

Martino Agency

Job Description

We are looking for a Restaurant Managerto lead our business. You are required to deliver quality menu and motivate ourstaff to provide excellent customer service.

Responsibilities:

·                 Coordinate daily Front of the House and Back of theHouse restaurant operations

·                 Deliver superior service and maximize customersatisfaction

·                 Respond efficiently and accurately to customercomplaints

·                 Regularly review product quality and research newvendors

·                 Organize and supervise shifts

·                 Appraise staff performance and provide feedback toimprove productivity

·                 Estimate future needs for goods, kitchen utensilsand cleaning products

·                 Ensure compliance with sanitation and safetyregulations

·                 Manage restaurant’s good image and suggest ways toimprove it

·                 Control operational costs and identify measures tocut waste

·                 Create detailed reports on weekly, monthly andannual revenues and expenses

·                 Train new and current employees on proper customerservice practices

·                 Implement policies and protocols that will maintainfuture restaurant operations 

Qualifications:

·                 Proven work experience as a Restaurant Manager

·                 Extensive food and beverage (F&B) knowledge,with ability to remember and recall ingredients and dishes to inform customersand wait staff

·                 Strong leadership, motivational and peopleskills 

·                 Proven customer service experience as a manager

The Lo & Behold Group

The Lo & Behold Group is a hospitality company that creates, owns and operates a series of timeless, thought-provoking concepts, each with a unique story and a distinct perspective on the cultural-culinary landscape. While each has a personality of its own, the properties are united by a carefully considered sense of place, purpose, pioneering design and above all, a commitment to creating awesome experiences for all who walk through our doors – employees, partners and customers alike.

Job Description

The Lo & Behold Group

The Lo & Behold Group is a hospitality company that creates, owns and operates a series of timeless, thought-provoking concepts, each with a unique story and a distinct perspective on the cultural-culinary landscape. While each has a personality of its own, the properties are united by a carefully considered sense of place, purpose, pioneering design and above all, a commitment to creating awesome experiences for all who walk through our doors – employees, partners and customers alike.

Job Description

Iron Chef F&B

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

Job Description

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

Requirements

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

Takagi Ramen Pte Ltd

Takagi Ramen, founded in 2015, is a rapidly growing F&B brand focused on serving affordable and quality Japanese ramen. The company currently operates 13 outlets across Singapore, 9 of which are open 24 hours, offering customers convenient and satisfying ramen anytime of the day. With a clear growth strategy, Takagi Ramen continues to expand its presence as it works towards becoming Singapore’s market leader in affordable Japanese ramen.

Job Description

A Brief Introduction of Takagi Ramen

Takagi Ramen is a growing F&B chain with 13 outlets currently and a clear vision to become a market leader in Singapore for affordable Japanese Ramen. As a growing company, our work is demanding but for the right candidates, there is rapid career and income growth opportunities.

Job Summary:

The Restaurant Manager oversees the daily operations of a restaurant, ensuring that everything runs smoothly while maintaining high standards of customer service, food quality, and operational efficiency. This role is responsible for managing staff, handling budgets, ensuring compliance with health and safety regulations, and creating a positive dining experience for guests. The Restaurant Manager also plays a key role in maximizing profitability, managing inventory, and leading the team to meet organizational goals.

Roles and Responsibilities:

Job Description:

• Manages the outlet’s operations while ensuring adherence to health and safety regulations, food handling protocols, and hygiene standards.
• Encourages and supports staff while promoting open and effective communication between the team and management.
• Plans and manages staff scheduling and shift arrangements.
• Ensures a high level of customer satisfaction by addressing and resolving customer complaints promptly and effectively.
• Manages and monitors inventory to ensure adequate stock levels are maintained.
• Prepares and submits daily sales reports.

Job Requirement:

• Minimum 2 years of experience in Food & Beverage industry
• Strong supervisory and leadership skills
• Excellent interpersonal skills with a focus on customer service
• Familiarity with food handling, safety, and other restaurant guidelines
• Singaporeans
• Preferably able to start work immediately

Benefits:

• Monthly Incentive Bonus
• Joining Bonus ($1000) (Full Time Only)
• Flexible Working Hours
• Staff Discount
• Staff Meal
• Medical Benefits
• Career Advancement Opportunities
• Annual Leave

Island-wide Locations:

1. Jurong West
2. One-North
3. Redhill
4. Dhoby Ghaut
5. Woodlands
6. Yishun
7. Ang Mo Kio
8. Yew Tee Point
9. Simei
10. Downtown East
11. Hougang
12. Bedok
13. Sengkang

We're now hiring a Restaurant Manager to join our growing team. If you're excited to be part of a winning team, Takagi Ramen is an excellent place to get ahead. Apply today!

Don’t miss out this great opportunity! Contact our friendly HR: 92•• •413 / 98•• •975

Xiang Xiang 1

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership,communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Interested applicants please Whatsapp 91•• •746. Thank you

Cut Butchery Grill Pte Ltd

Job Description

Growing team and career growth path.

Looking for immediate crew. No foreign quota available.

Join experienced team, looking for good team player. happy go luck attitude. focused and willing to learn more.

Handling Western/French/Asian cuisine

Good benefits and welfare

Message Resume: +65 •••••839

Message Resume: +65 •••••839

CDP / DEMI CHEF / COMMIS / COOK

Key Responsibilities

Food Preparation & Mise En Place

• Prepare and portion ingredients according to Woodsmen recipes and standards. 

• Complete daily mise en place for service efficiently and on time. 

• Assist in butchery, trimming, marination, curing, smoking, and basic fabrication of proteins. 

• Prepare sauces, stocks, condiments, garnishes, and side dishes according to SOPs. 

• Support Executive Chef & CDC in running daily kitchen operations

• Take charge of kitchen when Executive Chef or CDC is not around

• Ensure all stations are ready before service (mise en place, equipment, cleanliness)

• Control service flow during peak periods, assist on pass when needed

• Step in to support any section if short-handed

• Execute grill, wood-fire, and roasting items according to standards

• Ensure all meats are cooked correctly (doneness, resting, slicing)

• Check plating, seasoning, and consistency before food leaves the pass

• Maintain quality across all services, especially during busy periods

• Supervise CDPs and Commis during prep and service

• Guide junior staff and ensure they follow SOPs

• Help train new staff and improve team skill level

• Maintain discipline, cleanliness, and proper kitchen behaviour

• Monitor daily stock levels and assist with ordering

• Ensure proper portion control and reduce wastage

• Follow FIFO, proper labelling, and storage standards

• Assist in stock take and highlight any discrepancies

• Plan daily prep based on expected covers

• Ensure all mise en place is ready before service starts

• Adjust prep levels based on business volume

• Work with CDC on production planning

• Ensure kitchen meets SFA and HACCP requirements

• Maintain cleanliness of all stations and kitchen areas

• Ensure proper food handling, storage, and temperature control

• Complete and check daily hygiene logs

• Act as link between Executive Chef, CDC and kitchen team

• Coordinate with FOH for smooth service

• Inform Executive Chef & CDC of any issues (stock shortage, staff issues, equipment problems)

Additional Duties

• Participate in menu trials, R&D sessions, and tasting sessions when required. 

• Support brunch, event, or activation services as scheduled. 

• Assist in setup and breakdown for special events or promotions. 

• Carry out any additional operational duties assigned by management. 

WA Resume: +65 •••••839

Kopitiam Investment Pte Ltd

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

Job Description

Job Description

The Assistant Sous Chef will support the back-of-house kitchen team and assist in daily culinary operations. This role works under the guidance of the Sous Chef and Executive Chef, helping to maintain high standards of food quality, efficiency, and consistency. The Assistant Sous Chef will also contribute to menu execution, kitchen organization, and operational improvements.

Responsibilities

• Assist in day-to-day kitchen operations, ensuring smooth workflow and timely preparation of dishes.

• Support the Sous Chef in leading, training, and mentoring junior kitchen staff.

• Maintain high standards of food quality, presentation, and consistency for all menu items.

• Collaborate with the kitchen team to implement cost control measures and reduce waste.

• Help experiment with new recipes and dishes, providing feedback to enhance menu offerings and efficiency.

• Assist with inventory management, including receiving, storing, and tracking kitchen supplies.

• Ensure compliance with health, safety, and sanitation regulations in the kitchen.

• Support cross-department collaboration to ensure seamless restaurant operations.

• Foster a positive team culture by encouraging a growth mindset, continuous learning and collaborative working habits.

• Step in to lead the kitchen in the absence of the Sous Chef.

• Minimum 4 years of proven experience in a professional kitchen, ideally as a Chef de Partie or Junior Sous Chef.

• Culinary diploma or equivalent qualification.

• Knowledge of Japanese cuisine and techniques is an advantage.

• Strong teamwork, communication, and organizational skills.

• Willingness to learn and grow into a leadership role.

Kopitiam Investment Pte Ltd

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

Job Description

Support the Restaurant Manager in overseeing daily restaurant operations, ensuring high standards of service, efficient workflow, and achievement of business goals. 

Responsibilities

• Assist in managing kitchen operations — oversee food preparation, cooking, and plating to ensure consistency with standard recipes, portion sizes, and presentation quality. Conduct regular tastings and collaborate on menu innovation.

• Monitor sales, analyse monthly results, and recommend actionable strategies to achieve revenue and profitability targets. Assist in managing budgets, labour costs, and operational expenses.

• Handle guest feedback and complaints professionally, ensuring consistent service standards and high customer satisfaction.

• Support inventory management, stock control, and ordering. Ensure accurate tracking, proper storage, and minimal wastage.

• Ensure adherence to all food safety, hygiene, and workplace health regulations, as well as company SOPs.

• Build and support a high-performing front-of-house team. Coach and mentor staff, cultivate a culture of learning and accountability, and encourage professional growth and ownership of performance.

Requirements

• Diploma or Certificate in Food & Beverage Management, Culinary Arts, or a related field preferred.

• 3-5 years of F&B experience, including at least 3 years in a supervisory or managerial role.

• Good knowledge of premium ingredients, diverse cooking techniques, and complex flavour profiles.

• Proficient in computer applications (MS Word, Excel).

HR SOLUTIONS CONSULTANTS LLP

Job Description

JOB DESCRIPTION

1. To plan or read the plots or themes of all performances and summaries the plots

2. Understand the script and all symbolism of the script

3. Plan and schedule rehearsals

4. Be the person in charge of all the rehearsals including the technical running of the rehearsals

5. Ensure that the rehearsals maintain the artistic directions and if there is a need, to call for extra correctional rehearsals

6. To conduct production meetings and be present in all productions meeting to ensure that all tasks of the production are completed in a timely manner

7. Ensure that the technical crew and the artiste crew communicate frequently to ensure tasks are completed on time

8. Monitor the cost of the productions to ensure that the production is within budget

9. To write a report to the management on the revenue of each production

10. To monitor the audience response to each stage performance and report to management as a feedback for future production

REQUIREMENTS:

1. Require a degree in performing arts or theatrical studies

2. Minimum 3 years of stage management experience

3. Very accurate in planning and coordinating work

4. Good interpersonal and communication skill

5. In depth understanding of Asian Culture performance

6. Knowledge of performing arts is advantageous

Rudra Employment Consultancy

Job Description

• Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
• Staying up-to-date with culinary trends and kitchen processes
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organising repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

ATLAS

ATLAS, a grand lobby and bar celebrating the great Art Deco lobbies of Europe and their rich culinairy and beverage traditions.

Job Description

Job title: Chef de Partie (Pastry)

• 5 day work week
• Work life balance
• No split shifts
• Staff discounts
• Monthly Service Charge
• Medical and Dental Benefits
• Yearly Work Anniversary Bonus

Duties and Responsibilities:

·       Assist the Executive Chef to achieve the highest levels of guest satisfaction, team satisfaction, and health and safety standards.

·       Take responsibility and ownership of a station, ensuring proper setup and stocking.

·       Prepare mise en place according to established guidelines.

·       Strive for excellence in quality and presentation, consistently delivering exceptional pastry creations.

·       Keep guest satisfaction as the ultimate goal, maintaining a flexible attitude to meet their needs.

·       Foster a service culture by demonstrating passion for providing exceptional service to others.

Job Requirements:

·       Depending on experience and qualifications, candidates may also be considered for the Senior Chef de Partie position.

·       Able to work in a fast-paced environment

·       Available evenings, weekends and Public Holidays

·       Team player with a positive attitude

·       Able to work independently and work well in a team

ATLAS is seeking a Pastry Chef de Partie to join our large and dynamic brigade. This is an opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, and most importantly consistency are key.

The culinary program at ATLAS focusses solely on European cuisine style, with elevated bistro classics showcasing simple, yet refined technique. Our food offering within that style is varied; our Dining menu encompasses bar snacks, formal entrée and main course dishes and a focused dessert selection from our pastry team; as well as an Afternoon Tea featuring both sweet and savoury elements, through to large scale canape menus for events and takeovers. Learn from an experienced Executive Chef and further develop your skills in a structured brigade, within a bustling venue.

YOCHI ASIA PTE. LTD.

Job Description

Job Scope

The Yo-Chi Venue Leader is responsible for creating great customer experiences by running a seamless venue operation.This includes leading a strong customer service focus, driving quality standards, people management, maintaining a safe working environment, and full accountability to achieve commercial results.

Roles and Responsibilities

• Model ideal customer service standards and ensures every team member is committed to doing the same

• Deliver serviced-based training and coaching for Team Members and other venue leaders as required

• Manage all food inventory to maximise sales and profitability

• Drive a high level of product knowledge among the team through training

• Manage and lead all team members through the entire employment lifecycle

• Recruit and onboard new team members as required

• Record and act upon any identified hazards in the venue

• Provide feedback and ongoing coaching of the team to build on product quality, knowledge, and service skills

• Implement performance management plans with underperforming team members as required

• Work with the operations team on venue business planning, including local marketing and Communi-Chi

YOCHI ASIA PTE. LTD.

Job Description

Job Scope

The Yo-Chi Assistant Venue Leader is responsible for creating great customer experiences by supporting the Venue Leader in running a seamless venue operation. This includes leading a strong customer service focus, driving quality standards, people management, maintaining a safe working environment, and financial accountability to achieve commercial results.

Roles and Responsibilities

• Ensure every team member is committed to delivering great customer service

• Always maintain a clean and tidy venue, ensuring team members are aware of their roles and tasks

• Address any customer concerns or issues with professionalism and care and address any escalated matters

• Ensure all food products are prepared to adhere to the respective operational procedures

• Manage all food inventory to maximise sales and profitability

• Ensure all team members adhere to all Yo-Chi policies and procedures

• Record and act upon any identified hazards in the venue

• Provide feedback and ongoing coaching of the team to build on product quality, knowledge and service skills

• Lead by example, demonstrating the standards of care and customer service that are expected of the team

49 Seats

49 Seats is the quintessence of a superlative casual dining experience. We take pride in being affordable and accessible for our guests.

Job Description

About the role

49 Seats is seeking an experienced Assistant Manager to join our dynamic team in the Orchard Central Region. This is a full-time position that plays a crucial role in supporting the overall operations and success of our hospitality establishment. As Assistant Manager, you will work closely with senior management to ensure exceptional guest experiences, maintain high operational standards, and contribute to the achievement of business objectives. This role offers the opportunity to develop your management capabilities whilst making a tangible impact on our daily operations and team performance.

What you'll be doing

• Overseeing day-to-day operations and ensuring all service standards are consistently met across all shifts

• Supporting the recruitment, training, and development of staff members to build a high-performing team

• Managing staff schedules and ensuring adequate coverage to maintain service quality

• Monitoring food and beverage inventory, stock levels, and ensuring effective cost control measures

• Handling customer enquiries, complaints, and concerns professionally to maintain guest satisfaction and loyalty

• Assisting in the implementation of operational policies, procedures, and health and safety regulations

• Maintaining financial records and reporting on key performance indicators to senior management

• Collaborating with the management team to develop and execute marketing initiatives and promotional campaigns

• Ensuring the establishment is clean, well-maintained, and meets all health and hygiene standards

• Providing excellent customer service and leading by example to inspire team members

What we're looking for

• Proven experience in a hospitality management role, preferably in a similar establishment or multi-unit environment

• Strong leadership and people management skills with the ability to motivate and develop team members

• Excellent communication and interpersonal skills, with the ability to work effectively with diverse teams and stakeholders

• Sound knowledge of food safety, hygiene standards, and health and safety regulations within the hospitality industry

• Proficiency in restaurant management systems, point-of-sale (POS) software, and Microsoft Office applications

• Financial acumen with experience in budgeting, cost control, and revenue management

• Customer service excellence with a genuine commitment to delivering outstanding guest experiences

• Problem-solving abilities and a proactive approach to identifying and addressing operational challenges

• Flexibility with shift work, including evenings, weekends, and public holidays as required

• A relevant qualification in hospitality management or equivalent industry experience is advantageous

What we offer

49 Seats is committed to creating a supportive and rewarding workplace for our team members. We offer competitive remuneration packages, including performance-based incentives. Our team members enjoy flexible working arrangements where possible, staff meals, and opportunities for professional development and career progression within our growing business. We foster a collaborative team environment where your contributions are valued and recognised.

Apply now

If you are an enthusiastic and experienced hospitality professional ready to make an impact with 49 Seats, we would love to hear from you. Please submit your CV, along with a cover letter outlining your relevant experience and why you are interested in this position. Join our team and be part of something special in the Orchard Central Region.

Tyson Jay Management

Job Description

Responsibilities

• Oversee daily restaurant operations, ensuring smooth service, high standards, and strong team coordination.

• Lead, train, and motivate service staff, driving performance and maintaining a positive team culture.

• Manage manpower planning, duty rostering, and staffing levels to support peak business periods.

• Monitor sales performance, control costs, and improve overall profitability through operational efficiency.

• Ensure compliance with licensing, hygiene, and workplace safety regulations at all times.

• Build strong relationships with guests, suppliers, and stakeholders while resolving issues promptly and professionally.

• Proven experience in a supervisory or managerial role within F&B or hospitality.

• Strong leadership and interpersonal skills, able to lead from the front in a high-energy environment.

• Commercially aware with the ability to interpret sales reports and manage budgets effectively.

• Organised, adaptable, and confident in handling operational challenges and guest concerns.

Browse more job openings and apply on https://tysonjay.sg/jobs/

Tyson Jay Management Pte Ltd | EA License No.: 24C2479
Ivan Lim | EA Personnel No.: R1109856

FK DUNAMIS GROUP PTE. LTD

FK Dunamis Group Pte Ltd and its subsidiaries manage the Hachi Group of restaurants in Singapore comprising of Hachi Restaurant at the iconic National Gallery Singapore, The Public Izakaya at 100AM Shopping Mall, The Public Izakaya 2 and Hoppy Bar at Altez. Our restaurants, which are all located in the CBD area, deliver a range of Japanese cuisines from omakase fine dining to casual izakaya operations in the most authentic and true to concept Japanese approach. In addition to the operating restaurant business, the Group has diversified interests in developments in Japan and Indonesia.

Job Description

Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

- Daily Culinary Duties of Preparation, Cooking & Presentation of dishes to Customers.

- Works with Owner and other Chefs to create and execute new seasonal dishes as and directed by Owner.Understands and works with suppliers to anticipate procurement, delivery, and maintain minimal inventory count.

- Monitors and undertakes to maintain costs within guidelines.

- Assist to train and guide junior chefs.

- At least 8 years experience in sushi preparation

- Has a broad spectrum of sushi making skills and culinary techniques.

- Well verse in food safety, hygiene standards, and kitchen best practices

- Able to track and deliver the latest dining trends and menus

- Strong organisational, leadership, and teamwork skills

* Opportunity for overseas travel

* Excellent career prospects and various benefits for senior employees.

Candidates who are able to work independently and self-motivated with a desire to join a STABLE AND PROGRESSIVE company should apply. Interested applicants may email their resume to ***email_hidden*** or ••••@fkdunamis.com

Thank you for your interest in our company, and we will reach out to you if your application is found suitable

FK DUNAMIS GROUP PTE. LTD

FK Dunamis Group Pte Ltd and its subsidiaries manage the Hachi Group of restaurants in Singapore comprising of Hachi Restaurant at the iconic National Gallery Singapore, The Public Izakaya at 100AM Shopping Mall, The Public Izakaya 2 and Hoppy Bar at Altez. Our restaurants, which are all located in the CBD area, deliver a range of Japanese cuisines from omakase fine dining to casual izakaya operations in the most authentic and true to concept Japanese approach. In addition to the operating restaurant business, the Group has diversified interests in developments in Japan and Indonesia.

Job Description

Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

-Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.

-Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.

-Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.

-Monitors and undertakes to maintain costs within guidelines.

-Assist to train and guide junior chefs.

-At least 4 years experience

-Has broad spectrum of culinary techniques

-Able to track and deliver latest dining trends and menus.

Thank you for your interest in our company, please email your resume to ***email_hidden***, and we will reach out to you if your application is found suitable.

FK DUNAMIS GROUP PTE. LTD

FK Dunamis Group Pte Ltd and its subsidiaries manage the Hachi Group of restaurants in Singapore comprising of Hachi Restaurant at the iconic National Gallery Singapore, The Public Izakaya at 100AM Shopping Mall, The Public Izakaya 2 and Hoppy Bar at Altez. Our restaurants, which are all located in the CBD area, deliver a range of Japanese cuisines from omakase fine dining to casual izakaya operations in the most authentic and true to concept Japanese approach. In addition to the operating restaurant business, the Group has diversified interests in developments in Japan and Indonesia.

Job Description

Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

FK Dunamis, the group behind concepts such as Hachi Restaurant, The Public Izakaya andThe Public Izakaya 2 , is looking for committed and talented Junior Sous Chef with the following capabilities to join our growing team:

Job Description & Requirements

-Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.
-Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.
-Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.
-Monitors and undertakes to maintain costs within guidelines.
-Assist to train and guide junior chefs.

-At least 4 years experience
-Has broad spectrum of culinary techniques
-Able to track and deliver latest dining trends and menus.

Thank you for your interest in our company, please email your resume to ••••@fkdunamis.com, and we will reach out to you if your application is found suitable.

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

[Universal Studios Singapore, Singapore Oceanarium, Adventure Cove Waterpark]

Job Responsibilities:

Culinary Operations & Support:

• Assist Sous Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.

• Support menu planning initiatives and ensure proper implementation of recipes and standards.

• Ensure consistency in food quality, taste, and presentation across all service periods.

Team Supervision & Development:

• Supervise, coach, and motivate kitchen team members to maintain high performance standards.

• Monitor the progress and development of cooks and provide guidance where necessary.

• Foster teamwork and promote a positive and professional kitchen environment.

Food Cost & Inventory Control

• Support inventory management and stock control processes to minimise wastage.

• Assist in monitoring food costs and ensuring efficient utilisation of resources.

Food Safety, Hygiene & Compliance:

• Ensure compliance with hygiene, HACCP, and workplace safety standards.

• Enforce kitchen operating procedures and sanitation guidelines.

• Maintain a safe, clean, and organised kitchen environment at all times.

Guest Satisfaction & Service Excellence:

• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Job Requirements:

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent professional qualification.

• Minimum 5 years of culinary experience. Local/ Chinese/ Western Cuisine experience in a hotel/QSR environment will be an added advantage

• Prior supervisory experience is preferred.

• Proficient in Microsoft Office applications.

• Knowledge of HACCP.

• Good interpersonal, communication, and supervisory skills.

• Strong leadership and team supervision capabilities.

• Good operational planning and organisational skills.

• Sound understanding of food cost control and inventory management.

• Strong problem-solving and decision-making abilities.

• Ability to work effectively in a fast-paced, high-pressure environment.

• Able to perform shift work, and willing to work during weekends/public holidays.

Marriott International

Job Description

LA CASETTA PTE. LTD.

Job Description

La Casetta — Italian Trattoria

La Casetta is a neighbourhood Italian trattoria. We cook simple, familiar food and run a warm, smart-casual floor — the kind of place people come back to for pasta, coffee, and an easy meal.

This store lives on regulars. Guests should feel recognised, looked after, and glad they walked in. We are looking for someone who enjoys people as much as operations, and who can help the dining room feel like a second home.

You will support the restaurant manager in the day-to-day running of the trattoria: opening and closing, cashier, simple admin, and floor service.

The operational side is standard restaurant work. What matters more is presence. We want someone sociable, vibrant, and welcoming — someone who can hold a conversation, remember faces, make regulars feel known, and naturally build their own following in the neighbourhood.

Service is friendly, not formal.

Floor & hospitality

• Welcome guests and set the tone of the room: warm, relaxed, and alert
• Lead and support the service team during service
• Look after regulars — remember names, usual orders, and small preferences
• Handle reservations, seating, and guest requests with calm and good judgement
• Run the floor quick and efficient but always in control
• Always a step ahead of customers, able to anticipate their needs

Operations

• Open and close the restaurant to house standards
• Open and close cashier, with accurate cash and POS checks
• Keep the floor, pass, and front of house tidy and service-ready
• Support stock, mise en place checks, and simple daily organisation
• Help brief the team and keep service running smoothly

Admin

• Prepare simple daily or weekly reports (sales, covers, cash, incidents)
• Organised and detail-oriented, always on top of this week's paperwork
• Flag issues early — staffing, guest feedback, equipment, stock
• Work independently when the manager is not on the floor
• Follow food hygiene, safety, and house procedures

• Warm, sociable, and naturally welcoming
• Comfortable starting conversations and making guests feel at ease
• Energetic and dynamic on the floor, without being forced or loud
• Genuinely interested in people — especially neighbourhood regulars
• Able to work independently and take ownership of a shift
• Reliable with opening, closing, cashier, and simple reporting
• Clear, calm communicator with the team and with guests
• Comfortable in a smart-casual, family-style trattoria — friendly, sharp, and unfussy
• Happy to work restaurant hours, including evenings and weekends

• Familiarity with Italian dishes and names
• Basic wine knowledge, or a real interest in learning the list
• Previous F&B or restaurant experience, especially in casual dining or trattoria-style service
• Experience managing HR reporting
• Experience managing accounting weekly PO/DOs
• Charisma — the kind of person guests remember and ask for
• Sharp and alert on the floor: sees an empty glass, a waiting table, or a guest who needs something before they have to ask
• Ability to build regulars and bring people back
• Conversational Italian, or comfort with Italian menus and pronunciation
• A local network, or the confidence to become a familiar face in the neighbourhood

Marriott International

Job Description

He Xi Enterprise Pte Ltd

Job Description

Company Overview

We are a renowned lifestyle F&B organization from China that seamlessly blends live music, creative Chinese cuisine, and bar culture into one immersive dining experience. We have redefined the restaurant-bar concept by bringing concert-level performances to the dinner table. We are launching our Singapore flagship store—not just as a new venue, but as our regional headquarters for Southeast Asia expansion. This is a rare ground-floor opportunity to join an established brand at the very start of its international journey.

Location: Near Telok Ayer / Chinatown MRT (Far East Square)
6 days workweek (9 hours +1 hour break) - 5am to 3pm or 10am to 8pm

Have AM shift but must be able to accept PM shift (Claim transport home) - Shift will be fixed
Must be able to accept lively environment

14days AL + AWS + VB

Job Summary

Lead daily operations in a dynamic F&B environment, driving sales performance, team development, and delivering exceptional customer experiences while balancing operational excellence with financial accountability.

Responsibilities

• Lead and coordinate outlet operations, including service delivery, and guest experience to ensure seamless daily functioning

• Train, motivate, and develop service team to meet and exceed performance targets and foster a collaborative work environment

• Manage profit and loss accountability by driving revenue growth, controlling costs, and overseeing inventory management to maximize outlet profitability

• Ensure strict adherence to Singapore Food Agency (SFA) food safety standards, National Environment Agency (NEA) regulations, and liquor licensing requirements to maintain compliance and operational integrity

• Address customer feedback, resolve complaints, and implement service recovery strategies to enhance customer satisfaction and loyalty

• Coordinate staff rostering, payroll processing, and manage staff welfare to optimize workforce efficiency and engagement

• Plan and execute marketing promotions and upselling initiatives to increase sales and customer engagement

• Maintain strong supplier relationships and conduct regular stock takes to ensure inventory accuracy and supply chain reliability

Preferred competencies and qualifications

• Diploma or Degree in Hospitality, Business, or related field preferred

• Minimum 5 years of restaurant management experience in the F&B industry preferred

• Demonstrated leadership skills managing multicultural teams preferred

• Proven customer service orientation and problem-solving abilities preferred

• Financial acumen with experience in P&L management and cost control preferred

• Knowledge of Singapore F&B regulations and licensing requirements preferred

• Flexibility to work varied hours including weekends and public holidays preferred

SAFFRONSIPS PTE. LTD.

Job Description

SaffronSips Pte Ltd is a North Indian restaurant and bar at Bedok Reservoir Road, Singapore. We serve a wide range of authentic North Indian cuisine alongside Indo-Chinese dishes, with a strong focus on tandoor cooking and slow-cooked curries. Our kitchen operates across dine-in, takeaway, catering and food delivery platforms.

Role overview

We are looking for a skilled and passionate Executive Cook to lead our kitchen team. The successful candidate will be responsible Managing Kitchen operations, Inventory, Purchase for Kitchen, Design Recipe, Maintain Taste, Manage Team, Prepare Roasters, Reduce cost of manufacturing, bring down wastage, Cleaning and Hygiene schedules and manage all kitchen Operations.

Key responsibilities:

Kitchen Operations Management

• Take overall charge of all kitchen operations across dine-in, takeaway, catering and food delivery channels, ensuring smooth and efficient service during all shifts
• Plan and manage daily kitchen workflow including mise en place, station assignments and service readiness
• Implement and enforce Standard Operating Procedures (SOPs) for all kitchen processes to maintain consistency and efficiency
• Coordinate with front-of-house team and Restaurant Manager to ensure seamless service delivery

Recipe Development and Menu Management

• Design, develop and standardise recipes for all dishes on the SaffronSips menu, with a focus on authentic North Indian cuisine including tandoor preparations, curries, kebabs and breads
• Develop seasonal specials, festive menus and catering packages in line with customer demand and market trends
• Conduct regular tasting sessions to ensure dishes meet SaffronSips flavour standards and presentation guidelines
• Maintain detailed recipe cards with exact measurements, cooking methods, plating guides and cost per dish

Team Management and Development

• Lead, supervise and mentor the kitchen team including Chefs, cooks and kitchen assistants
• Prepare weekly and monthly staff rosters, ensuring adequate coverage for all shifts including weekends and public holidays
• Conduct daily pre-shift briefings to communicate service priorities, dish changes and team targets
• Identify training needs and conduct on-the-job coaching to upskill kitchen staff in culinary techniques, hygiene practices and food safety
• Manage kitchen staff performance, attendance and discipline in accordance with MOM Employment Act guidelines

Inventory and Procurement

• Plan, manage and control all kitchen purchases including fresh produce, dry goods, spices, dairy, meat and seafood
• Liaise with approved suppliers for daily and weekly orders, negotiate pricing and manage delivery schedules
• Conduct daily and weekly stock takes, ensure accurate inventory records and minimise stock discrepancies
• Implement First-In-First-Out (FIFO) stock rotation to reduce spoilage and maintain ingredient freshness

Food Cost Control and Waste Reduction

• Monitor food cost percentage on a daily and weekly basis and report variances to Directors
• Analyse dish-level profitability and adjust recipes, portion sizes or ingredients to maintain target food cost margins
• Implement portion control standards across all dishes and enforce adherence by all kitchen staff
• Introduce practical waste reduction measures including batch cooking, cross-utilisation of ingredients and daily surplus planning
• Track and reduce food wastage through daily waste logs and regular review of prep volumes against actual sales

Reporting and Continuous Improvement

• Prepare weekly kitchen performance reports covering food cost, wastage, staff utilisation and any operational issues for review by Directors
• Analyse monthly sales data to identify top-selling and slow-moving dishes and recommend menu adjustments accordingly
• Stay updated on North Indian culinary trends, new ingredients and cooking techniques to continuously elevate the SaffronSips menu
• Support the business in catering events, special bookings and corporate orders as required

InterContinental® Singapore Robertson Quay

IHG® Hotels & Resorts has always pioneered connecting people.

Job Description

About us

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

Your day to day

Under the general direction of the Rooms Division Manager, support and oversee all aspects of the front office (for example guest registration, porter services, business centre, telephone services, concierge services, and guest reservations) to deliver guest experience that is unique and brings the brand to life.

Financial Returns

• Assist in coordinating the preparation of the departmental annual budget
• Control and monitor departmental costs/expenses on an ongoing basis to ensure performance against budget.
• In the absence of the Rooms Division Manager, prepare and submit statistical, performance and forecast reports as necessary, to facilitate Annual budget and strategic plan preparation and provide management with marketing information.
• Monitor budget and control labour costs and expenses with a focus on rate strategy, building initiatives and inventory management.
• Oversee night audit function and preparation of daily financial reports.
• Develop plans to increase occupancy and ADR through walk-ins and up selling at the front desk.

Guest Experience

• Monitor front office personnel to ensure guests receive prompt, cordial attention and personal recognition
• Supervise the Front Office team to ensure optimum occupancy and average room rate for the purpose of maximizing revenue
• Monitor Front Office, and particularly Guest Relations personnel, to ensure IHG One Rewards members, Ambassadors, known repeat guests and other VIPs receive special attention and recognition

People

• Plans for future staffing needs with the Rooms Division Manager
• Recruits in line with company guidelines
• Prepares detailed induction programmes for new staff
• Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
• Ensures training needs analysis of Front Office staff is carried out and training programmes are designed and implemented to meet needs
• Conducts probation and formal performance appraisal in line with company guidelines
• Maintains up to date staff records and approves leave requests etc
• Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
• Regularly communicates with staff and maintains good relations

Responsible Business

• Assists the Rooms Division Manager in all aspects of their duties
• Assist Rooms Division Manager in execution of the management of staff
• Control the availability of rooms, rooms types, accuracy of room count and rate categories
• Maximize occupancy, revenue and average rate while maintaining high service standards
• Liaise with Housekeeping Department to ensure room image is maintained and the “Room Ready on Arrival” policy is adhered to
• Turn away guests if occupancies deem it necessary ensuring no good-will is lost
• Liaise closely with Executive Housekeeper to ensure special guest needs, amenities and other room related requests are met
• Be aware of credit policies and procedures and liaise closely with Finance Department to ensure that credit procedures are properly carried out
• Know system recovery procedures
• Interpret computer reports
• Compile statistics for front office and provide reports relating to that area
• Continually check the accuracy of room count
• Approve upgrades and special amenities in absence of the Rooms Division Manager
• Maintain inter-departmental relationships to ensure seamless customer service
• Inspect frequently for cleanliness and orderliness, the lobby, reception and cashier’s desk and, on a random basis, VIP rooms prior to arrival
• Assist in the preparation of efficient work schedule for Front Office Staff, arranging holidays and vacation, taking into consideration project occupancy and forecasts and any large group movements, especially those with early or late arrivals or departures
• Maintain appropriate standards of conduct, dress, hygiene, uniforms, appearance and posture of departmental employees
• Provide input for Front Office Departmental Meetings and deputizes in cases of absence
• Promote Inter-hotel sales and in house facilities

What we need from you

Bachelor’s degree / higher education qualification / equivalent in Hotel Management/Business Administration, plus 2 years of Front Office/Guest Service experience including management experience. He/ She have to be able to speak fluent English. Other languages preferred.

What we offer

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:

• 5-days work week
• Duty Meal
• Uniforms/ Laundry Services
• Midnight Transportation
• Birthday Off
• Learning and Development Opportunities
• Flexi Benefit
• Insurance Coverage
• F&B discount at Hotel’s selected Restaurant
• Special Employee rate at all IHG Hotels worldwide

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow. And because the InterContinental Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6000 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to the InterContinental Hotels & Resorts brand and IHG and we’ll make sure you’ll have room to be yourself. Find out more about joining us today by going to careers.ihg.com

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today and let's #GoFurtherTogether.

Farmhouse Legend Pte. Ltd.

Job Description

Job Description:

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

· Obtain training and perform duties in Service and Kitchen Department.

· Lead by example by demonstrating exemplary professionalism.

· Attending to customers’ needs and complaints promptly and politely.

· Recommend improvements to Management where appropriate.

· Resolve all potential service failure issues.

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

· Provide support as needed in various departments.

· Business Management-Support in managing food and labor costs to increase Restaurant profitability.

· Consistently review operational standards with the aim of always improving speed and service quality.

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

Requirements:

· Applicants must possess at least degree in any field

· Applicants with no experiences is welcomed to apply

· Highly motivated and willing to learn

· Strong positive mentality

· Customer-oriented, excellent interpersonal and communication skills

· Possess good initiative and leadership skills

· On-the-job training provided

· 5.5 days’ work week

· Able to work on weekends and PH

Upstairs at Mag's Pte Ltd

Job Description

Company Overview / Employee Value Proposition

We are the holding company for Mag's Wine Kitchen, a French restaurant in operation since 1996. We moved our operations to Keong Saik Road after 23 years in the Boat Quay area. In 2025, we relocated to 82 Neil Road with a fresh approach to serving progressive Wafu cuisine.

Job Summary

We are seeking a passionate hospitality team player with at least 2 years of restaurant experience who wants to deepen their knowledge of wines and contribute to smooth restaurant operations.

Responsibilities

• Collaborate with team members to maintain efficient restaurant operations that support both front and back of house activities
• Deliver consistent, high-quality customer service to enhance guest satisfaction
• Support daily restaurant functions by managing tasks that ensure smooth service flow and operational readiness
• Apply knowledge of wines to assist in service and contribute to customer experience

Required competencies and certifications

• Minimum 2 years of experience working in a restaurant