The best place to find hotel jobs in South East Asia!

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 - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. 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 will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, 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 business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the 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.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

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. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B 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 very well rounded and 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.

Do not miss out on this rewarding opportunity!

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.

Kingdom Pot Pte. Ltd.

Job Description

Job Description & Requirements

Roles & Responsibilities

Company with a chain of restaurants looking to hire individuals with enthusiasm for customer service. There will be opportunities to climb the ladder and be promoted to Supervisor and Manager position.

Customer Relations

· Interact with guests for entertainment and rapport while garnering feedback for the growth of company.

· Handle guests complaints and feedback with tact, to ensure all guests leave the restaurant with a smile.

Maintenance of Restaurant

· Maintain high levels of hygiene and cleanliness of restaurant to ensure pleasant during experience for every guest.

· Daily housekeeping to ensure highest quality of cleanliness.

Front of House

· As front of house crew, to maintain a friendly and positive vibe for both guests and colleagues by smiling and greeting.

· If on POS duty, candidate will be the last point of contact before guests leave, thus must ensure to solve any complaints.

Requirements

Language

· Fluent in spoken and written English

Experience

· Candidate with no experience may apply with relevant education

Kingdom Delicacies Pte Ltd

Job Description

Job Description & Requirements

Roles & Responsibilities

Company with a chain of restaurants looking to hire individuals with enthusiasm for customer service. There will be opportunities to climb the ladder and be promoted to Supervisor and Manager position.

Customer Relations

· Interact with guests for entertainment and rapport while garnering feedback for the growth of company.

· Handle guests complaints and feedback with tact, to ensure all guests leave the restaurant with a smile.

Maintenance of Restaurant

· Maintain high levels of hygiene and cleanliness of restaurant to ensure pleasant during experience for every guest.

· Daily housekeeping to ensure highest quality of cleanliness.

Front of House

· As front of house crew, to maintain a friendly and positive vibe for both guests and colleagues by smiling and greeting.

· If on POS duty, candidate will be the last point of contact before guests leave, thus must ensure to solve any complaints.

Requirements

Language

· Fluent in spoken and written English

Experience

· Candidate with no experience may apply with relevant education

RAFFLES SENTOSA SINGAPORE

Job Description

JOB SUMMARY

Reporting to the Guest Experience Manager, the Guest Experience Executive (Communications) will handle all inquiries, and coordinate communications to ensure a seamless and delightful stay for every guest. As the primary point of contact, he/she has a vital role in delivering outstanding hospitality and ensuring operational efficiency.

What you will be DOING:

· Provide exceptional guest service through prompt and courteous communication.

· Handle inbound and outbound calls, ensuring guests receive accurate and timely assistance.

· Resolve guest concerns with professionalism and efficiency, striving to exceed expectations.

· Assist guests with special requests, such as transportation arrangements and local recommendations.

· Liaise with housekeeping and other departments to ensure rooms are ready upon arrival.

· Act as a key point of communication between guests and other operating departments, facilitating smooth service delivery.

· Maintain accurate records of guest interactions and hotel operations for reporting and quality assurance.

· Stay abreast of the events and activities in the city that are of interest to the guests.

· Observe all brand/operating standards and/or LQA.

· Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to security / talent & culture team immediately.

· Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives organised by the Hotel.

· Perform any other duties and responsibilities that may be assigned.

Your experience and skills include:

· Diploma in Hospitality/Tourism or equivalent

· Minimum 2 years of relevant hospitality working experience appointment

· Strong human relations and influencing skills

· Strong communications (verbal and written), planning and coordination skills

· Ability to work independently and take initiative

· Strong time management skills

· Creative and resourceful

· Possess good local hospitality market knowledge

Flexible with working days and hours including weekends and public holidays

Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and/or manages over 35 hotels, resorts and serviced suites with over 11,000 rooms including those under development in Asia, Europe, Oceania and North America. The Group comprises three acclaimed brands: Pan Pacific, PARKROYAL COLLECTION and PARKROYAL.

Job Description

Singapore

PARKROYAL on Beach Road, Singapore

Food & Beverage

PARKROYAL on Beach Road is a modern upscale hotel strategically located at the gateway of Singapore’s historic Kampong Gelam district. The hotel operates 346 spacious guestrooms (from 35 sqm), serving leisure, corporate and MICE segments. It's events infrastructure includes two high-ceiling, pillarless ballrooms, supported by function rooms and boardrooms for meetings, conferences and social events.

Guests can enjoy diverse dining experiences, from Halal-certified Ginger, celebrating Southeast Asian and localised flavours, to Club 5, a relaxed lounge serving crafted beverages. Wellness facilities include an award wining St. Gregory spa, panoramic sky-view pool and a fully equipped gym on the hotel’s Wellness Floor.

Driven by a passion for people and place, PARKROYAL on Beach Road delivers warm service and authentic local experiences, creating stays that are both meaningful and distinctly Singaporean.

The Role

Job Description & Requirements

The incumbent is responsible to upkeep and maintain the hygiene standards and highest level of sanitation in the company by ensuring that all food served to guests and employees are free of microbiological, chemical and physical contamination. She or he will also require to ensure that all work areas conform to minimum requirements set by both company and local health authorities.

Responsibilities

• Implement critical control points system, procedures and corrective actions on personal hygiene of employees.
• Protective Measures: Require proper headgear and gloves in specific areas (cold kitchen, pastry, butchery, raw food handling) and restrict excessive jewelry in the kitchen.
• Health Monitoring: Ensure associates report illnesses and seek medical attention when needed.
• Cleanliness Protocols: Maintain cleanliness in hand wash areas and changing rooms.
• Implement critical control points and works with Engineering team on the preventive maintenance as well as rectification plan for F&B premises.
• Kitchen Access & Food Safety: Restrict kitchen access to authorized staff and separate raw and cooked food preparation areas.
• Cleanliness & Maintenance: Ensure all kitchen surfaces, equipment, and structures (floor, ceiling, drainage, etc.) are clean, functional, and free of wooden materials.
• Waste & Pest Control: Maintain covered, regularly emptied waste containers and implement an organized pest prevention system.
• Hygiene Practices: Maintain high hygiene standards in staff washrooms and follow an effective cleaning schedule throughout the kitchen.
• Communication Protocols: Report maintenance issues to the Chief Engineer, hygiene problems to the Chief Steward, and unsafe practices to the Executive Chef.
• Implement Cooking, Storage and Serving control points
• Food Safety Procedures: Strictly follow raw and cooked food segregation, proper cooking time/temperature controls, rapid chilling, and hot holding practices.
• Hygiene & Sanitation: Regularly perform sanitizing and disinfection procedures; dispose of unconsumed food immediately.
• Communication Duties: Coordinate with the Executive Chef for food preparation issues and the Chief Steward for cleanliness and sanitation concerns.
• Conduct regular inspection of F&B premises.
• Conduct weekly review of outstanding issues and meeting minutes with Hygiene Committee.
• Involvement in employees' Food Safety training and other relevant hygiene related topics.
• Documentation & Reporting: Maintain weekly checklists and compile monthly reports on food safety training, lab tests, and supplier audits.
• Audit & Compliance: Ensure audit processes are carried out with integrity, confidentiality, and provide actionable recommendations.
• Management Communication: Keep top management informed about high-risk areas and necessary improvements to prevent food-borne illnesses.
• To carry out any other task as assigned by the Senior Management team .

Talent Profile

• Minimum 2–3 years of experience in a similar role in the hospitality or F&B industry.
• Experience managing audits, SOPs, and regulatory inspections (e.g., by NEA or SFA).
• Mandatory: WSQ Food Hygiene Officer Course certification. Certification in HACCP or ISO 22000 is highly preferred.
• Deep understanding of food safety regulations (e.g., SFA/NEA guidelines).
• Ability to develop and implement HACCP plans, sanitation procedures, and food hygiene training.
• Strong documentation, analytical, and communication skills.
• Meticulous, with high attention to detail.
• Ability to handle confidential audit and testing data.
• Good team player and individual contributor.
• Able to work in fast paced environment and meeting tight deadlines.

How to Apply

PARKROYAL on Beach Road is dedicated to providing equal employment opportunities, including individuals with disabilities.

Please click on the "

Marriott International

Job Description

Kingdom Indulgence Pte. Ltd.

KFG is helmed by a team of resourceful and creative individuals with vast experiences in the retail industry and having diverse expertise. Its philosophy is to offer good quality food in friendly restaurant atmospheres at affordable prices for all to enjoy. In a simple phrase, best value for money.

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Kingdom Indulgence Pte. Ltd.

KFG is helmed by a team of resourceful and creative individuals with vast experiences in the retail industry and having diverse expertise. Its philosophy is to offer good quality food in friendly restaurant atmospheres at affordable prices for all to enjoy. In a simple phrase, best value for money.

Job Description

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Kingdom Junior

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Kingdom Junior

Job Description

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Kingdom Pot Pte. Ltd.

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

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

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.  

The Assistant Sales Manager / Sales Manager supports the overall strategic management of the hotel by establishing effective working relationships with senior colleagues, in particular the General Manager, Operations Manager, Finance Manager and Human Resources Manager. This role will provide support and advice to the General Manager in strategic planning and overall business goals relating to Business Development issues of the brand and the hotel as well as maintain the corporate standards, brand integrity and hotel image. 

What will I be doing? 

As the Assistant Sales Manager / Sales Manager, you will be responsible for performing the following tasks to the highest standards: 

• Implement all sales action plans related to the respective market (by segment and geographical locations) as outlined in the marketing plan. 

• Actively participate in achieving the departmental goals which contribute to the marketing budget. 

• Closely monitor accounts revenue and business production for Corporate / FIT / M.I.C.E. accounts. 

• Maximize up-selling opportunities whenever possible. 

• Assist the Commercial Manager in the forecasting of rooms’ revenue and ATR for Corporate / FIT / M.I.C.E. / LSG (Long Staying Guests) groups. 

• Attend major travel functions and promotional events (i.e. trade shows) and promotes sales (rooms, catering, and other facilities and services) for the hotel. 

• Plan sales trips, under the direct approval of the Commercial Manager to major market areas, calling on accounts within the specific market areas.  

• Report to the Commercial Manager on potential markets needing coverage. 

• Gather information of competitors, such as rate, top accounts and production, room, F&B and events, and report to the Commercial Manager regularly. 

• Keep updated with client relationships and overall business goals through regular entertainment and some activities. 

• Meet and welcome some top key accounts, group organizers and VIP guests upon check-in. 

• Take responsibility to conduct hotel inspection for all walk-ins, meeting groups and contracted clients and plan next step for future follow. 

• Maintain a high level of exposure for the hotel in major market areas through direct sales, telephone, fax, and written communication. 

• Negotiate with accounts on banquet, outside catering events. 

• Develop increased room nights as well as banquet revenue. 

• Responsible for the dissemination of the group’s related information to other departments e.g. issues on banquet event orders and group resumes, chairing pre-event meetings. 

• Maintain close co-ordination with respective departments on organizer’s requirements and last-minute event requirements. 

• Be visible to organizers and clients during their event / group dates and monitor guest satisfaction. 

• Oversee the operation of banquet functions and work closely with various departments to ensure quality service is delivered to our clients at all times. 

• Regularly review Master A/C postings to ensure postings are correctly done.  

• Review bills with organizers regularly to eliminate adjustments needed on final invoice. 

• Verify total charges and layout of invoices prepared by Accounts Receivable and send out to organizers. 

• Obtain feedback from clients and follow through with the necessary actions. 

• Refer leads and send event profile information to relevant sister hotels or NSO / ISO (if any). 

• Maintain the active event profile database and group chart. 

• Establish and maintain files of major accounts and assist the Commercial Manager in maintaining the accounts management system. 

• Establish good working relationship with internal customers (other departments of the hotel) and external customers (clients, event contractors, suppliers). 

• All Team member will be willing to lend a hand where it is needed most and spend at least 30 minutes per day helping in other operations such as Housekeeping, Stewarding, Front Office and F&B Service, providing brand-specific guest stay experiences.  

• The Management reserves the right to change / extend this job description if necessary, at any point of time during her / his employment. 

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

What are we looking for? 

A Assistant Sales Manager / Sales Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow: 

• Understand and follow hotel policies, departmental rules, and SOPs. 

• Plan sales calls properly to maximize results. 

• Meet and service in-house FIT clients, groups and organizers.  

• Oversee that group orders are routed to all departments concerned. 

• Carry out negotiation for rates with corporate clients and travel agents.  

• Follow-up on correspondences. 

• Submit weekly sales plans and reports. 

What will it be like to work for Hilton? 

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! 

Accor Asia Corporate Offices

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

Job Description

Kingdom Delicacies Pte Ltd

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Kingdom Delicacies Pte Ltd

Job Description

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

TSC61 PTE. LTD.

Job Description

Job Summary

We are seeking an experienced Chef to lead kitchen operations by preparing high-quality meals, managing staff, ensuring compliance with food safety standards, and driving menu innovation to enhance customer satisfaction and operational efficiency.

Responsibilities

• Prepare and cook meals precisely according to the restaurant’s/menu’s specifications to deliver consistent quality and taste
• Collaborate with management to update menus by incorporating seasonal ingredients and aligning with customer preferences to enhance dining experience
• Supervise and coordinate kitchen staff and food preparation activities to ensure smooth and efficient kitchen operations
• Enforce strict food hygiene and safety standards to maintain compliance with health regulations and protect customer wellbeing
• Monitor food stock levels, order supplies proactively, and manage inventory to optimize kitchen resources and reduce waste
• Maintain cleanliness and organization of the kitchen environment to support operational efficiency and safety
• Train and mentor junior kitchen staff and apprentices to build team capability and uphold quality standards
• Manage kitchen budget by controlling costs and minimizing waste to support profitability
• Ensure timely and quality food delivery during service hours to meet customer expectations and operational targets

Preferred competencies and qualifications

• Culinary school certificate or degree in Culinary Arts
• Basic understanding of nutrition and dietary requirements to accommodate diverse customer needs
• Flexibility to work evenings, weekends, and holidays as needed to support kitchen operations

Work Environment:

• Fast-paced kitchen setting requiring adaptability and resilience
• Long hours standing, lifting, and working in hot conditions

MUM CN PTE. LTD.

Job Description

Job Description

We are an established F&B business in Singapore seeking a reliable and hands-on F&B Manager to manage daily outlet operations.
The role requires practical experience in noodle and soup preparation, as well as the ability to supervise staff and ensure smooth operational management.

Key Responsibilities

• Prepare and manage noodle soup and broth, ensuring consistency, taste, and quality

• Oversee daily kitchen operations including noodle cooking and soup preparation

• Supervise and support kitchen and service staff in their daily duties

• Plan staff schedules and ensure tasks are carried out properly

• Maintain food hygiene, safety, and operational standards

• Handle daily operational matters and customer feedback

• Support management in improving workflow and operational efficiency

Job Requirements

• Minimum 3 years of relevant F&B experience, including hands-on experience in noodle and soup preparation

• Experience in supervising staff or managing daily operations

• Strong sense of responsibility and leadership

• Able to work independently and as part of a team

• Willing to work shifts, weekends, and public holidays

• Meets the relevant employment criteria

Only shortlisted candidates will be contacted.

MCI CONSULTING PTE. LTD.

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

Job Description

Job Summary:

• Basic Salary up to $3500

• Working hours: 44 hours per week

• Working Location: Multiple Locations

• Quarterly bonus + Joining bonus + Monthly Performance Reward + Company Trip

• Meals provided

• Training provided

Job Responsibilities:

• Operate POS system and manage beverage orders

• Deliver excellent customer service and enhance guest experience

• Maintain hygiene, safety, and food standards

• Support daily operations: opening, shift duties, and closing

• Complete training to prepare for a management role

• Contribute ideas and assist in continuous improvement activities

Job Requirements:

• Bachelor’s degree in any discipline

• Comfortable to work on weekends and Public Holidays

• Willing to stand for long hours and enjoy interacting with customers

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

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

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

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

https://www.mci.com.sg/wp-content/uploads/2025/09/MCI-Job-Applicant-Data-Protection-Notice.pdf

Yong Jia Wen
Registration Number: R25146805
EA Licence No: 13C6730 (MCI CONSULTING PTE. LTD)

AlwaysHired Pte. Ltd.

Job Description

📍 Location: Islandwide
💰 Salary: Basic up to $3,500
🍽️ Meals Provided
🚀 Career Progression: Promotion within 1 year
💻 Interview: Online Interview Available
✅ No Experience Required – Training Provided!

✨ Why Join Us?

• Well-known F&B Brand

• Structured Career Advancement

• Dynamic & Supportive Work Environment

Job Responsibilities:
• Assist in daily operations and complete assigned tasks efficiently
• Support the Manager in ensuring smooth store operations and handling financial matters
• Supervise and guide team members during shift operations
• Co-lead the team in delivering excellent customer service and high-quality food & beverages
• Ensure compliance with operational guidelines and regulatory requirements
• Prepare and update documentation and reports
• Engage with customers to gather feedback on service and quality
• Communicate effectively between staff and management

Next Step:

Please submit your updated resume in MS Word format by clicking the QUICK APPLY button.

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

Gisalle Lim

Registration Number: R23115299
AlwaysHired Pte Ltd
EA Licence No: 24C2293

Dynamic Human Capital Pte Ltd

Connecting talents . Driving dreams

Job Description

• Hospitality Industry
• Excellent Perks and Supportive Work Environment
• Medical, Dental & Insurance Benefits
• Well-Established Company
• Immediate Vacancy

Your New Company:
The company specialises in serviced residences, co-living, and premium accommodations, known for high-quality service and innovation in hospitality. Located in Singapore’s Central Business District, this flagship serviced residence is part of a global hospitality group with a strong presence across 40+ countries and nearly 1,000 properties worldwide.

Job Summary:

The Sales Manager (Leisure) will drive revenue growth and market share for a portfolio of serviced residences in Singapore. This role involves developing and executing sales strategies, managing and expanding client accounts, negotiating contracts, and representing the company at promotional events and trade shows. The role also requires close coordination with Revenue Management and Global Sales teams, conducting market analysis, and ensuring sales targets are met.

Job Descriptions :

• Develop and implement sales strategies to align with the Company’s direction and growth

• Maintain existing business accounts and develop new accounts through aggressive and creative sales and marketing programs

• Negotiate contracts with major corporate accounts

• Conduct sales presentations to our prospective clients

• Represent the Company in promotional events and trade shows

• Assure coordination with the Revenue Management and Global Sales functions 

• Conduct benchmarks and market analysis

• Review sales and other revenue generating business plans, identify gaps, ensure proactive measures to fill hotel and conference space capacity and meet set targets

Job Requirements :.

• Diploma or Degree in Business Administration, Hospitality Management or an equivalent

• At least 6 years of relevant experience in the hospitality industry

• Good communication

• Proficient in Microsoft Office applications, especially PowerPoint and Excel

• Outgoing personality and positive work attitude

HOW TO APPLY:
Interested applicants, please send in your resume by clicking "Apply Now".

By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration

We regret to inform that only shortlisted candidates will be notified. All applications will be treated with the strictest confidence.

Chan Ngai Kuan, Elise
Dynamic Human Capital Pte Ltd
Registration number: R1548771
EA Licence No: 12C6253

Ca Concepts Pte. Ltd.

CA Concepts is made up of many exciting restaurants specializing in a range of cuisines such as Spanish, Latin American, and Australian-Italian. Interested applicants can apply to work at any of our restaurants! We are looking for passionate, loyal people with F&B experience who are able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Ca Concepts Pte. Ltd.

CA Concepts is made up of many exciting restaurants specializing in a range of cuisines such as Spanish, Latin American, and Australian-Italian. Interested applicants can apply to work at any of our restaurants! We are looking for passionate, loyal people with F&B experience who are able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Take and schedule reservations
• Greet and coordinate the seating of guests
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences
• Ensure guests’ requests are not delayed during the operations of in the Restaurant
• Record and report all guests’ complaints to the Restaurant Manger immediately
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries
• Assisting the Restaurant Manager in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned

Private Advertiser

Job Description

Under the guidance of the Director of Housekeeping or any other authorized by the management, to be responsible for assigning and supervising the activities of the room attendants and linen porters to ensure clean, orderly, attractive and well-maintained guest rooms, corridors, fire exits, stairways, service areas on assigned floors/areas and uniform conveyor system. 

Responsibility: 

• Supervise the allocation of work assignments to Room Attendants to ensure maximum coverage. 

• Assign special duties to Room Attendants and House Porters on assigned floors. 

• Check the computer system throughout the day for an update of room status. 

• Check and return an allocated number of guest rooms to the standard required by the hotel 

• Report to the Housekeeping office any rooms which do not require service, are “Do Not Disturb” or are double locked by the afternoon and to log these on the hand over. 

• Report and log any maintenance defects found in the rooms and assigned areas. Liaise with Maintenance and Reception regarding all out of order rooms. 

• Ensure soft furnishings and décor of rooms are maintained to standard.   

• Oversee implementation of deep cleaning and replacement. 

• Check on a daily basis the arrivals, departures and VIP lists. 

• Check VIP rooms to ensure they are cleaned and maintained to the required standard. Ensure VIP gifts are replenished. 

• Control and supervise the issue and recording of keys and bleeps to all departmental staff on a daily basis. 

• Check that adequate linen, cleaning materials and guest supplies are held in each floor linen and supplies cupboards. Liaise with the linen room and valet as required. 

• Ensure all public area and back of house areas are clean. 

• Assist in stock taking of Housekeeping items when necessary. 

• Assist in monitoring and controlling housekeeping procedures, including lost property, key control, security and emergency procedures, Health and Safety for employees and guests to ensure optimum guest satisfaction, sales maximization and profitability. 

• Participate in conducting weekly inspections of all areas to ensure physical facilities are kept in optimal condition by full implementation of preventative maintenance programs and judicious planning and management of FF&E. 

• Create and implement green policies and procedures to reduce waste and energy consumption. 

• Report immediately any valuable lost property to security and to log packages and all other lost property. 

• Handle guest requests, queries and complaints with immediate action and thorough follow up and refer when necessary. 

• Assist fellow employees to perform similar or related jobs as and when necessary. 

• Carry out any projects and assignments as directed by the Director of Housekeeping 

• Preparation and completion of timesheets, roster, holiday schedules, in line with business needs, as and when required 

• Preparation and completion of Purchase Orders as and when required 

• Undertake and complete any special projects, tasks or other reasonable request by your department head and/or Hotel Management. 
  

Far East Hospitality

Far East Hospitality Holdings Pte Ltd (Far East Hospitality), a premier hospitality assets owner and operator, is a 70-30 joint venture formed in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited. In the same year of its formation, Far East Hospitality through its wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, completed a 50-50 joint venture with Australia’s Toga Group.

Job Description

Company description:

Far East Hospitality Holdings Pte Ltd (Far East Hospitality) is an international hospitality owner and operator with a diverse portfolio of 10 unique and complementary brands of hotels, serviced residences and apartment hotels, including Oasia, Quincy, Rendezvous, Village, Far East Collection, A by Adina, Adina Hotels, Vibe Hotels, Travelodge Hotels and TFE Hotels Collection. We own more than 10 hospitality assets and operate a combined portfolio of more than 17,000 rooms under management across over 100 hotels and serviced residences in ten countries - Australia, Austria, Denmark, Germany, Hungary, Japan, Malaysia, New Zealand, Singapore and Switzerland - with more in our development pipeline.

Formed as a 70-30 joint venture in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited, we in turn completed a 50-50 joint venture through our wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, with Australia's Toga Group to form Toga Far East Hotels (TFE Hotels).

Reporting to the Area Director of Revenue Management, you will be part of a performance-driven revenue management team that manages serviced residences and hotels in Singapore.

In your role, you will support the Area Director and Area Revenue Manager by leading the analytics and insight generation agenda for the Serviced Residences portfolio. You will transform raw data into actionable intelligence through dashboards, analysis, and forecasting, empowering the team to make informed and forward-looking decisions revenue decisions.

1. Analytics & Insights

• Design, develop, and maintain BI dashboards that integrate booking pace, demand signals, segment mix, and market benchmarks.
• Provide variance analysis across key KPIs (ADR, RevPAR, Occupancy, channel mix, segment contributions).
• Analyze LOS (Length of Stay) patterns, segment mix, and demand trends to identify risks and opportunities.
• Conduct scenario modelling (e.g., impact of group bookings, seasonal promotions, segment displacement).
• Proactively highlight anomalies and emerging risks to the Area Director of Revenue Management and Area Revenue Manager.

2. Forecasting & Budgeting

• Build and maintain forecast models tailored to SR/RS portfolio, using analytical insights to strengthen accuracy.
• Provide forecast inputs to budget cycles, renewal decisions, and portfolio planning.

3. Process & Automation

• Identify manual reporting tasks suitable for automation, implementing streamlined solutions.
• Standardize reporting templates and ensure consistency across the portfolio.
• Collaborate with IT and corporate teams on BI enhancements, ensuring dashboards evolve with business needs.

4. Strategic Support

• Provide analytical support for revenue meetings, management reports, and commercial reviews.
• Translate analytical findings into insights to support tactical and strategic decision-making
• Partner with Sales and Marketing teams by quantifying outcomes of promotions, contracts, and campaigns.

Objectives & Impact:

• Elevate revenue reporting by increasing analytical depth with robust analytics and forward-looking insights.
• Provide both Area Director of Revenue Management and Area Revenue Manager with actionable, forward-looking insights to stay ahead of market shifts.
• Continuously improve efficiency by reducing manual effort, automation, standardization and process improvements.
• Perform any other duties assigned by supervisors, carrying them out diligently and professionally.

• Degree in Hospitality Management, Business Analytics, Data Science, or related discipline.
• Minimum 3-4 years of experience in revenue management, business analysis, or a related commercial/analytical role.
• Strong analytical and numerical skills with demonstrated ability to interpret large datasets into actionable insights.
• Proficiency in BI and visualization tools (Power BI, Tableau, or equivalent) and advanced Excel (pivot tables, lookups, scenario modeling, automation techniques).
• Solid understanding of revenue management concepts including segmentation, channel mix, displacement analysis, and forecasting.
• Experience with hotel systems (HMS, PMS/CRS, RMS) and ability to integrate data from multiple sources.
• Strong presentation skills with the ability to simplify complex analysis into clear recommendations.
• Detail-oriented and proactive, with the ability to spot anomalies and trends early.

The Capitol Kempinski Hotel Singapore

Located in Singapore’s charming civic and cultural district, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest.

Job Description

SCOPE

Reporting to the Restaurant Manager, the Head Barista is responsible for serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

• Lead coffee operations and ensure consistent beverage quality.
• Develop recipes that are standardized, repeatable, and service-proof.
• Recommend, take orders, prepare, and serve food and beverages to customers.
• Train and mentor team members on brewing techniques and customer service.
• Innovate and introduce seasonal or signature coffee creations.
• Curate a comprehensive coffee, tea, and beverage program.
• Able to grind, blend, brew, highlight differences between items, and answer customer queries about the menu politely and efficiently.
• Connect with customers to build a loyal customer base.
• Monitor inventory and ensure efficient waste management.
• Perform cashiering duties and manage outlet opening and closing procedures.
• Perform routine cleaning and maintain a clean, organized environment in accordance with health and safety regulations.
• Adhere to food and beverage safety and hygiene policies and procedures.
• Deliver flawless service to the highest standards, as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Attend the daily Food & Beverage Meeting in the absence of the Restaurant Manager.
• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English.
• Minimum 2 year of experience in a specialty coffee shop or hospitality environment with a focus on coffee and beverage execution, with leadership exposure.
• Knowledge of Health and Safety rules and procedures.
• Creative thinker with an eye for flavour balance and drink innovation.
• Passionate about specialty coffee, beverage culture, and hospitality excellence.
• Strong technical knowledge of espresso machines, grinders, brewing methods (V60, French press, Aeropress, batch brew), milk chemistry, and sensory evaluation.
• Hands-on experience with cold brew systems, pre-batching techniques, matcha preparation, and beverage R&D.
• Solid understanding of beverage scaling, shelf life, HACCP practices, and batch consistency control.
• Skilled in calibrating grinders and adjusting brew ratios, TDS, and extraction times.
• Proven ability to multi-task and manage high-volume beverage production with accuracy and speed.
• Excellent communication and customer service skills, with a collaborative, team-first mindset.
• Barista certifications (SCA Barista Skills, Latte Art, Brewing Foundation/Intermediate) are an advantage.
• Experience in Barista competitions is an added advantage.

Nextbeat Singapore Pte. Ltd.

Job Description

Working Location: Raffles Place Area

Working Hours: 5.5-day work week (Tuesdays to Saturdays: 3pm to 1am) (Required alternate Saturdays to work)

Monthly Salary: Up to $3.3K (Negotiable)

Job Responsibilities:

• Deliver friendly, professional, and attentive service to all guests.

• Prepare and serve drinks in accordance with bar standards.

• Learn and execute cocktail recipes and bar concepts.

• Communicate effectively with guests to understand preferences and provide recommendations.

• Support daily bar operations, including opening/closing duties.

• Maintain cleanliness, hygiene, and organisation of the bar area.

• Work collaboratively with team members to ensure smooth service flow.

Job Requirements:

• At least 1-2 years of minimum bar experience (any bar/pub/restaurant bar experience acceptable).

• Willingness to learn cocktails and speakeasy bar operations.

• Reliable, professional, and customer-oriented attitude.

• Proficiency in Mandarin and/or Japanese will be considered an advantage to facilitate communication with customers who prefer these languages

Nextbeat Singapore Pte. Ltd.

EA License Number: 22C1267

EA Personnel No: R22110252

Amara Singapore

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

Job Description

The F&B Sales Executive is responsible for generating revenue through proactive sales activities, client servicing, promotion and promoting of the property’s outlets, buyout event offerings. This role focuses on developing new business, managing client relationships, and supporting buyout event planning to ensure successful execution and guest satisfaction.

Key Responsibilities

Sales & Business Development

• Identify, prospect, and secure new business opportunities across corporate, social, leisure, and private event segments.

• Conduct sales calls, client visits, and venue show-rounds.

• Prepare and follow up on proposals, quotations, and outlet event orders.

Client Relationship Management

• Build and nurture relationships with existing and potential clients.

• Respond promptly to enquiries and follow up to maximise conversion.

• Understand client needs and recommend suitable menu options, customize packages and venue setups.

Event Support & Coordination

• Liaise with kitchen and operations teams to ensure accurate event requirements and execution.

• Support on-site event coordination as needed (may include weekends/evenings for event coverage).

• Attend pre-event meetings and ensure proper communication of client expectations.

 Marketing & Sales Support

• Participate in marketing promotions, food tasting session,

• Assist in creating sales materials, package proposals and social media content ideas (when required).

• Monitor competitor offerings and market trends.

DUSIT THANI

Dusit Thani Laguna Singapore is located within the grounds of the acclaimed Laguna National Golf Resort Club, 10 minutes by car from Changi International Airport and 15 minutes from Downtown.

Job Description

Job Title: Sous Chef

Job Description:

• Prepare and supervise food production to ensure consistent quality, freshness, and presentation

• Taste and monitor all food prepared to uphold company standards

• Assist with menu planning, recipe testing, inventory control, and supplier coordination

• Ensure strict compliance with food safety, hygiene, and sanitation standards

• Coordinate kitchen operations by relaying orders and ensuring timely service

• Communicate menu changes, special dietary requirements, and ingredient updates to the team

• Maintain portion control, reduce waste, and support food cost management

• Perform administrative duties including inventory tracking and order follow-ups

Job Requirements:

• At least 5 years of Sous Chef experience in a 5 star hotel

• Have a strong working knowledge in specific cuisine (Modern Western, Thai, Grill)

• Must be skilled in modern a la carte preparation and plating in a high business volume restaurant

• Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed

Benefits:

• Company Transport Pick-up/Drop-off Provided

• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical

• Employee Room Rate, Learning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.

People Profilers Pte Ltd

By submitting your application for this position, you consent to the collection, use, and disclosure of your personal data by People Profilers and its recruitment partners, including Employment and Employability Institute Pte Ltd, for the purpose of i) employment facilitation and ii) data and statistical analysis. You may find out more information on the PDPA policies at peopleprofilers.com/data-protection-notice and e2i.com.sg/pdpa

Job Description

• 5-day work week

• Monthly Basic + commissions

• Exposure to high-value commercial renovation projects

Key Responsibilities:

• Source and develop new commercial renovation opportunities

• Build and maintain relationships with corporate clients and consultants

• Prepare and follow up on quotations, proposals, and tenders

• Conduct client meetings and site visits

• Negotiate and close sales contracts

• Coordinate with design and project teams for costing and handover

Requirements

• Diploma in Business or related field

• 1–5 years of sales/business development experience in renovation or construction

• Strong communication and negotiation skills

• Target-driven and self-motivated

Kindly email your resume in a detailed Word format to faith.patman@peopleprofilers.com

We regret that only shortlisted candidates will be notified

People Profilers Pte Ltd

http://www.peopleprofilers.com

20 Cecil Street, #08-09 PLUS Building Singapore 049705

EA License No. 02C4944

Registration No. R22107092

Da Paolo Group Pte Ltd

The origins of Da Paolo Group can be traced to 1989 when a modest Trattoria is opened in Singapore. Serving honest and uncomplicated Italian fare, the reputation of this small eatery quickly grew. Before long, an additional outlet was opened … and then another. Today, Da Paolo Group – which now includes one restaurant, a pizzeria and eight gourmet delis – remains wholly owned and operated by the family. As a new generation inherits the reins of leadership, the simple devotion to quality and authenticity is enhanced by a commitment to make the dining experience even more exciting. This is what makes Da Paolo so special. Enjoy!

Job Description

Job Description – Sous Chef

Concept: Da Paolo Tutto

Reports to: Head Chef / Executive Chef

Location: Holland Village or Jewel Changi

Employment Type: Full-time

Shifts: Straight shifts only (no split shifts)

⸻

Role Overview

The Sous Chef supports the Head Chef in leading kitchen operations at Da Paolo Tutto, ensuring consistent food quality, efficient execution, and strong team leadership in a fast-paced, elevated Italian dining environment. This is a hands-on leadership role with clear systems, structured SOPs, and predictable working hours.

⸻

Key Responsibilities

Kitchen Operations

• Execute and oversee daily food preparation and service to brand standards

• Maintain consistency in taste, presentation, and portion control

• Lead kitchen operations during assigned straight shifts

• Act as Head Chef in their absence when required

People & Leadership

• Supervise, coach, and motivate kitchen team members

• Enforce kitchen discipline, cleanliness, and SOP compliance

• Train junior chefs and support ongoing skills development

• Build a professional, respectful, and accountable kitchen culture

Food Quality & Menu Execution

• Uphold authentic Italian cooking techniques and recipes

• Ensure accurate execution of standardized menus

• Support menu updates, seasonal specials, and new dish trials

• Control food wastage through proper planning and preparation

Cost Control & Inventory

• Assist with ordering, receiving, and stock rotation (FIFO)

• Monitor portion control and food cost discipline

• Support stocktakes and wastage reporting

• Flag quality or supply issues promptly

Hygiene, Safety & Compliance

• Ensure full compliance with SFA food safety regulations

• Maintain high hygiene and cleanliness standards at all times

• Enforce proper food handling, storage, and labelling

• Lead by example in food safety practices

⸻

Requirements & Qualifications

Experience

• 3–5 years experience in a professional kitchen

• 1–2 years as Sous Chef or Senior CDP

• Strong experience in Italian cuisine (pasta, sauces, proteins, antipasti)

• Experience in high-volume, quality-focused restaurants preferred

Skills & Competencies

• Strong leadership and communication skills

• Calm and efficient under pressure

• Good understanding of kitchen cost control

• High standards of consistency and attention to detail

• Organised, reliable, and systems-driven

Personal Attributes

• Passion for Italian food and hospitality

• Hands-on leadership style

• Positive attitude and strong work ethic

• Comfortable working weekends and public holidays

• Prefers structured schedules (no split shifts)

Certifications

• Valid Food Hygiene Certificate (Singapore)

• WSQ Food Safety Level 3 preferred

Ippudo Singapore Pte. Ltd.

IPPUDO was founded in Hakata, ramen capital of Japan by Shigemi Kawahara, the internationally renowned Ramen King, and the founder of CHIKARANOMOTO GROUP which encompasses some of the finest restaurants in Japan.

Job Description

• 3 to 6 months Internship
• 4 days per week, 44 hours
• Completion Bonus $200 + Ippudo cash voucher $100
• Working Location: Raffles City, Marina Bay Sands, I12 Katong or One Holland Village

Job Duties Kitchen:

- Ramen Section

- Side Dishes

- Cutting

- Ordering and stock management

- Prepare maintenance report, food loss report

- Ad hoc duties assigned by superior/ manager

Requirements:

- Students looking for internship in F&B related field

- Student interested in F&B industry

- Independent, self-motivated, resourceful and reliable

- Good work ethics (integrity, teamwork, punctuality, respect)

Offer:

- Hands on training with buddy in a busy restaurant

- Structure training program

- Opportunity to join as Full Time after internship

- Staff Meal provided

HOUSE OF ROASTED MEATS

Job Description

We are hiring a Kitchen Assistant to support daily kitchen operations at our roasted meats store. The role involves food preparation, basic cooking support, cleaning, and ensuring a hygienic and efficient kitchen environment. The Kitchen Assistant will work closely with the kitchen team to ensure food is prepared and served according to company standards.

Key Responsibilities

• Assist with preparation of ingredients, including washing, cutting, and portioning food items
• Support roasted meats preparation under guidance of senior kitchen staff
• Pack food items accurately for dine-in, takeaway, and delivery orders
• Maintain cleanliness of kitchen equipment, utensils, and work areas
• Follow food hygiene, workplace safety, and standard operating procedures
• Assist with stock handling, including receiving and storing supplies
• Carry out other kitchen-related duties as assigned

Job Requirements

• Able to work in a fast-paced kitchen environment
• Willingness to perform hands-on kitchen duties, including cleaning and food preparation
• Basic understanding of food hygiene and safety practices preferred (training will be provided if required)
• Physically able to stand for extended periods and handle heavy kitchen equipments
• Prior kitchen or food handling experience is an advantage but not mandatory

Working Hours

• 6 days per week
• Shift-based work, including weekends and public holidays

Employment Type

• Full-time position
• Work location: Bedok/Hougang/Kaki Bukit

Banyan Tree Hotels & Resorts Pte Ltd

About Banyan Tree Group

Job Description

Main Duties and Responsibilities

We are seeking an experienced and talented Sous Chef to join our culinary team. The Sous Chef will work closely with the Executive Chef to maintain the highest standards of food quality, presentation, and kitchen operations of our Resort.

Key Responsibilities

• The incumbent will assist the Chef de Cuisine with all aspects of the kitchen’s operations. In performing this role, the Sous Chef will ensure that all hygiene, sanitary and safety standards are strictly adhered to.
• Assist in developing culinary concepts, including but not limited to planning the menu, and developing recipes.
• Responsible for maintaining inventory levels, kitchen equipment and controlling food costs.
• The Sous Chef will also be responsible for developing and mentoring kitchen staff. This includes ensuring adherence to the relevant food safety standards, recipes, and other related SOPs. In performing this role, it is paramount that the incumbent fosters a positive and inclusive culture through promoting collaboration and teamwork.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline
• 4 to 6 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

Private Advertiser

Job Description

• Manage daily food processing, kitchen production, and catering operations
• Ensure food safety, hygiene, and regulatory compliance (SFA, NEA, HACCP)
• Plan production schedules to meet orders and catering demands
• Control food cost, labour cost, and reduce wastage
• Monitor inventory, FIFO/FEFO, and raw material availability
• Lead, train, and supervise kitchen and catering staff
• Coordinate catering events, food preparation, and delivery
• Handle food quality issues and customer complaints
• Maintain production, hygiene, and traceability records
• Drive continuous improvement in efficiency, quality, and cost control

Job Requirements:
• Diploma or Degree in Food Science, Culinary, Hospitality, or related field
• At least 3 years of experience in food processing, central kitchen, or catering operations
• Minimum 2 years in a supervisory or managerial role
• Strong knowledge of SFA, NEA, HACCP, and food safety regulations
• Experience in production planning, food costing, and wastage control
• Familiar with inventory management, FIFO / FEFO, and procurement coordination
• Proven ability to lead, train, and manage kitchen and production staff
• Able to handle high-volume operations and catering deadlines
• Good communication and problem-solving skills

OUE Limited

OUE Limited is a leading real estate and healthcare group, growing strategically to capitalise on growth trends across Asia.

Job Description

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.

What will I be doing?

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

• Prepare food for guests efficiently, economically, and hygienically as per standard recipes and procedures.
• Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
• Work seamlessly with recipes, standards and plating guides.
• Maintain cleanliness and hygiene according to established standards.
• Maintain all HACCP aspects within the hotel operation.
• Use all equipment, tools and machines appropriately.
• Work for off-site events when tasked.
• Complete tasks and jobs outside of the kitchen area when requested.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as requested.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to every guests’ requests.
• Learn and adapt to changes.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

A Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• High school graduate or similar qualification in Culinary.
• At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards.
• Possess a valid Food Hygiene certificate.
• Must have a variety of seafood and meat processing techniques.
• Proficient with a variety of steaming, baking and braising, grilling cooking techniques.
• Familiar with a variety of cooked food processing, storing and receiving standards. (For Main Kitchen)
• Able to work with all products and ingredients.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stressful situations, remain calm under pressure and able to solve problems.
• Able to work in a moist, hot and sometimes loud environment.
• Possess good leadership and training skills.
• Knowledgeable in HACCP.
• Working experience in similar capacity with international chain hotels is preferred.
• Good command in verbal and written English to meet business needs, preferred.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

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 Senior Executive (Training) is responsible for the design, development, coordination, and delivery of effective training programs for all operational staff, including service crew, kitchen staff, and outlet supervisors. This role ensures that all employees possess the necessary skills, product knowledge, and service standards to uphold the Company's commitment to quality and customer satisfaction.

Responsibilities

Training Program Development and Delivery

• Design and Develop comprehensive training materials, modules, and standard operating procedures (SOPs) for all front-of-house (FOH) and back-of-house (BOH) functions.

• Conduct engaging training sessions, workshops, and on-the-job coaching for new hires and existing staff on topics such as food preparation, hygiene, customer service, cash handling, and product knowledge (e.g., traditional Kopi and Teh brewing techniques).

• Coordinate with Area Managers and Outlet Supervisors to schedule training sessions and ensure minimal disruption to operations.

Standardisation and Quality Assurance

• Monitor and Evaluate the effectiveness of training programs through assessments, observation, and performance reviews to ensure consistent application of standards across all outlets.

• Identify training gaps and develop targeted remedial programs to address performance deficiencies.

• Update training content regularly to align with new product launches, menu changes, company policies, and regulatory requirements (e.g., SFA hygiene standards).

Administration and Reporting

• Maintain accurate and up-to-date training records, attendance logs, and staff certification statuses.

• Generate reports on training effectiveness, staff competency, and areas requiring improvement for the management team.

Job Requirements

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

• Minimum 1-2 years of relevant experience in a Training role within the Food & Beverage (F&B) industry.

• Prior working experience in Kitchen Operations (BOH), such as a Cook, Line Cook, or Kitchen Supervisor, is highly preferred. The candidate must demonstrate practical knowledge of food preparation, kitchen flow, and high-volume food production.

• Excellent presentation and facilitation skills with the ability to engage diverse audiences.

• Strong written and verbal communication skills.

• Proficient in Microsoft Office Suite (Word, PowerPoint, Excel) for developing training materials and reports.

• Knowledge of local F&B operational processes and SFA regulations is a strong advantage.

• Proactive, organized, and meticulous with a positive, coaching-oriented attitude.

• Ability to work flexible hours, including weekends, to support outlet operations and training needs.

Asian Gulf International

Job Description

A Sales Supervisor plays a critical role in supporting the success of an organization. They are the leader in coordinating the day-to-day activities of the sales representatives and ensuring that they are meeting their goals. The sales supervisor must work closely with the store manager, general manager, and production manager to communicate changing customer needs. As a liaison between the organization and the customers, the production supervisor must anticipate changing customer needs and design products that meet such needs.

Sales Supervisor Job Responsibilities

• Supervise the activities of the sales team including marketing activities like product activations.

• Assist the line manager to recruit, training, enumerating, and retaining a competent sales team.

• Provide reports to top management like sales reports, lead generation reports, customer complaints reports, and new customers’ on-boarded reports.

• Prepare sales presentations and other sales tools.

• Assist the line managers to ensure adequate client communication, maintain contacts with clients and provide feedback.

• Initiate sales activities, strategies, and sales plans required to build brand visibility.

• Serve as a point of reference to employees in terms of showing great work ethic, habits, personal character, and professional character.

• Develop and maintain accurate records of prospects, leads, pricing, sales activities, and active clients.

• Controlling company marketing expenses to ensure the marketing expenditure is kept within budget.

• Attend trade shows and other marketing events and represent the organization.

• Evaluate the performance of the sales team and seek ways to improve the team’s performance.

• Identify the trends in the market, both current, and future that are likely to affect the performance of the organization.

• Ensure the items are displayed correctly in the malls, supermarkets, and other sales points.

Sales Supervisor Skills/Abilities/Knowledge

• Bachelor’s degree in a business-related course with emphasis on marketing.

• Proven work experience in marketing and achieving set targets.

• Excellent communication skills, both written and verbal communication.

• Ability to lead and motivate a sales team, and put in place measures to retain a great team.

• Excellent selling skills, ability to close deals, and deal with post-purchase anxiety.

• Excellent selling skills, people-oriented, and ability to motivate a team.

• Ability to identify potential areas of growth and identify new business partnership opportunities.

• Strong organization skills and multi-tasking skills.

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

BYD BY 1826 (TANJONG PAGAR) PTE. LTD.

Job Description

The Outlet Head Chef is responsible for the overall management and performance of the restaurant’s kitchen operations. This role demands exceptional culinary expertise, leadership, and a commitment to maintaining the highest standards of cuisine, hygiene, and service excellence. The Head Chef ensures that every dish reflects the restaurant’s vision, quality, and style while fostering a culture of professionalism and teamwork within the culinary brigade. 

Key Responsibilities

• Menu Engineering - Lead menu planning, recipe development, and food presentation. 
• Budget & Cost Control - Manage food and labor costs to achieve budget targets. 
• Vendor negotiation - Source, negotiate, and maintain strong relationships with vendors. 
• Kitchen oversight - Supervise kitchen operations, hygiene, and safety compliance. 
• Staff Training - Train, mentor, and evaluate kitchen staff for skill growth and consistency. 
• Quality Control - Enforce quality control and maintain high standards of taste and presentation
• Any other ad hoc duties as assigned.
   

Requirements: 

• Proven experience as a Head Chef or Chef De Cuisine in a similar establishment. 
• Strong culinary expertise with a deep understanding of food trends and cost management. 
• Excellent leadership, communication, and organizational skills. 
• Proficient in inventory management, budgeting, and supplier relations. 
• Food Hygiene Certification (WSQ Level 3) preferred.  
• Must be able to work on shift roster (including Sat, Sun & PH)

ELITE MANPOWER SOLUTION SERVICES LLP

Job Description

1. Arranging kitchen duties

2. Supervise kitchen daily work done

3. able to do long hours in kitchen

4.kitchen Administrative work

5.Knowledge of the all ingredients preparations and cooking techniques

6.schedule planning

7. Running sales

8.handle clients complaint

9. handling staff

10.Doing project proposal

11.Willing to take charge of few places

12.Willing to work split shifts, weekends, and public holiday.

Millennium & Copthorne International Limited

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

Job Description

• Assist Sous Chef or take charge in the proper running of his assigned kitchens.
• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.
• Ensure quality and quantity standards are met.
• To check all equipment’s are in good working order and if necessary report to the Sous-Chef.
• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.
• Ensure proper work practices at all times, to check on personal hygiene, clean uniform, sanitation and cleanliness of the work station.
• Regularly check on the food to prevent contamination.
• Oversee the day to day business operation as instructed, maintain good quality, sanitation and cleanliness standards.

Far East Organization

Far East Organization, together with its Hong Kong-based sister company Sino Group, is one of Asia’s largest real estate groups. The group has publicly-listed as well as private development and investment companies under its umbrella and operates in Singapore, Malaysia, Australia, Japan, China (Mainland and Hong Kong) and USA.

Job Description

TWO CHEFS BAR PTE. LTD.

Job Description

managing operation and take care schedule, ordering , food cost
planning new menu and set menu helping to to head chef and take care of staffs and planning Valentines day menu and take care food cost and hiring chef de pardie and cook and Comis. must take care of all the culinary staffs and schedule.

SEONGGONG PRESTIGE PTE. LTD.

Job Description

1. Daily Operations & Customer Handling:

● Responsible for the overall financial & business performance of the restaurant.

● Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.

● Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.

● Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.

● Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.

● Oversee the implementation of in-restaurant procedures for new products and services.

● Use proper security and verification procedures when handing deposits and the contents of the safe.

● Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.

● Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.

● Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

2. Sales Building and Cost Management:

● Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

● Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

● Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.

● Accurately projects and controls all P&L line items.

3. People Management:

● Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

● Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

● Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

● Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

● Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

● Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Food Safety / Sanitation:

● Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.

● Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.

● Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

5. Workplace Safety & Security:

● Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

● Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

● Ensure all workplace safety policies procedures are maintained and adhered to at all times.

● Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

● Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

● Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

● Perform any other additional responsibilities as assigned by General Manager of Operation

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

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

A leading global hospitality company in Singapore seeks a Guest Service Executive for the Conrad Service Centre. This role is essential for delivering exceptional guest services and supporting team activities in a dynamic environment. Candidates must have a senior high school education or a hospitality specialty, a positive attitude, and excellent communication skills.

Commitment to service excellence and teamwork is crucial for success. Join an esteemed company dedicated to remarkable hospitality experiences.

SEONGGONG PRESTIGE PTE. LTD.

Job Description

1. Services (Front of House):

· Responsible for setting-up and handling work station(s) assigned.

· Be attentive to guests’ request efficiently and effectively.

· Serve food & beverages in accordance to Restaurant and regulatory standards.

· Ensure cleanliness and work order in compliance with standards at all times.

· Ensure all used plates and cutleries on the dining tables are being cleared once the guests left the restaurant.

· Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

· Attend to guests’ queries, feedback and complaint timely & professionally.

2. Kitchen (Back of House):

• Responsible for preparing, cooking and presenting quality cooked safe products to our guests.

• Prepare food orders accordance to the standard recipes, portion controls and presentation specification as set by the Company.

• Ensure all kitchen equipment are well maintained at all time.

• Ensure all stocks and ingredients are restocks/sufficient.

• Adhere to all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooking requirements and handling techniques.

3. People Management:

· Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

· Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience.

· Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

· Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

· Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

· Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

· Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Sales Building Management:

· Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

· Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

5. Workplace Safety & Security:

· Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

· Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

· Ensure all workplace safety policies procedures are maintained and adhered to at all times.

· Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

· Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

· Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

· Perform any other additional responsibilities as assigned by Restaurant Manager.

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

Jia Jia Le Cuisine F & B Pte. Ltd.

Job Description

Key Responsibilities

1. Kitchen Operations & Food Quality

   • Oversee all kitchen operations and ensure smooth daily food preparation and service.

   • Ensure consistency, quality, taste, and presentation of all dishes served.

   • Develop, test, and refine menus in line with the company’s concept and standards.

   • Ensure compliance with food safety, hygiene, and sanitation regulations (e.g. SFA requirements).

2. Menu Planning & Cost Control

   • Plan menus and recipes with effective portion and cost control.

   • Monitor food costs, minimise wastage, and manage inventory efficiently.

   • Source ingredients and liaise with suppliers to ensure quality and cost-effectiveness.

   • Review pricing and food margins regularly.

3. Team Management & Training

   • Lead, supervise, and train kitchen staff, including sous chefs, cooks, and kitchen assistants.

   • Prepare work schedules and allocate duties to ensure adequate manpower.

   • Enforce kitchen discipline, performance standards, and workplace safety.

   • Conduct on-the-job training to improve skills, efficiency, and consistency.

4. Operational Standards & Compliance

   • Ensure kitchen operations comply with company policies and regulatory requirements.

   • Maintain proper documentation for food safety, temperature logs, and hygiene checks.

   • Coordinate with management on audits, inspections, and corrective actions.

5. Coordination & Business Support

   • Work closely with management and service teams to meet operational and business needs.

   • Support new outlet openings, menu launches, or special events where required.

   • Handle customer feedback related to food quality and make necessary improvements.

• Proven experience as an Executive Chef or Head Chef.

• Strong leadership and kitchen management skills.

• Good knowledge of food costing, inventory control, and hygiene standards.

• Ability to work under pressure and manage multiple outlets (if applicable).

Seorae Korean Charcoal BBQ

Welcome to SEORAE JIB, where 'SEORAE' signifies our expertise as the leading Korean BBQ restaurant in the world, and 'Jib’, or home, indicates our commitment to make you feel at home the moment you are with us.

Job Description

1. Daily Operations & Customer Handling:

● Responsible for the overall financial & business performance of the restaurant.

● Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.

● Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.

● Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.

● Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.

● Oversee the implementation of in-restaurant procedures for new products and services.

● Use proper security and verification procedures when handing deposits and the contents of the safe.

● Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.

● Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.

● Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

2. Sales Building and Cost Management:

● Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

● Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

● Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.

● Accurately projects and controls all P&L line items.

3. People Management:

● Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

● Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

● Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

● Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

● Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

● Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Food Safety / Sanitation:

● Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.

● Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.

● Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

5. Workplace Safety & Security:

● Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

● Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

● Ensure all workplace safety policies procedures are maintained and adhered to at all times.

● Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

● Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

● Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

● Perform any other additional responsibilities as assigned by General Manager of Operations

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

Seorae Korean Charcoal BBQ

Welcome to SEORAE JIB, where 'SEORAE' signifies our expertise as the leading Korean BBQ restaurant in the world, and 'Jib’, or home, indicates our commitment to make you feel at home the moment you are with us.

Job Description

1. Services (Front of House):

· Responsible for setting-up and handling work station(s) assigned.

· Be attentive to guests’ request efficiently and effectively.

· Serve food & beverages in accordance to Restaurant and regulatory standards.

· Ensure cleanliness and work order in compliance with standards at all times.

· Ensure all used plates and cutleries on the dining tables are being cleared once the guests left the restaurant.

· Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

· Attend to guests’ queries, feedback and complaint timely & professionally.

2. Kitchen (Back of House):

• Responsible for preparing, cooking and presenting quality cooked safe products to our guests.

• Prepare food orders accordance to the standard recipes, portion controls and presentation specification as set by the Company.

• Ensure all kitchen equipment are well maintained at all time.

• Ensure all stocks and ingredients are restocks/sufficient.

• Adhere to all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooking requirements and handling techniques.

3. People Management:

· Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

· Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience.

· Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

· Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

· Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

· Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

· Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Sales Building Management:

· Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

· Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

5. Workplace Safety & Security:

· Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

· Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

· Ensure all workplace safety policies procedures are maintained and adhered to at all times.

· Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

· Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

· Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

· Perform any other additional responsibilities as assigned by Restaurant Manager.

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

Al Hanif Pte. Ltd.

Job Description

Job Description

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

• Check freshness of food and ingredients

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

• Develop recipes and determine how to present the food

•

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

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

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

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

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

• Plan orders of equipment or ingredients according to identified shortages

Requirements

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

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

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

Al Hanif Pte. Ltd.

Job Description

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

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

REQUIREMENTS

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

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

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

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

LEE QUAN (REVV) PTE. LTD.

Job Description

• Ensure smooth daily operations of the
• outlet
• Assist kitchen and counter staff duties
• when and where necessary
• Responsible for weekly roster update
• Assist to do stock inventory checking
• Ad-hoc duties when needed as assigned

Requirements:

• Passion in F&B service industry
• Good working attitude, good teamwork
• player & highly self-motivated professional Independent, able to multitask and willing to learn