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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats 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.

SSM@AMK PTE. LTD.

Job Description

• Greet and welcome guests promptly in a warm and friendly manner.
• Always thank the guests, conveying anticipation for their next visit.
• Assist guests with table reservations.
• Assist guests while seating.
• Ensure guests are serviced within the specified time.
• Food knowledge of menu and presentation standards.
• Maintain good relations with guests and staffs
• Able to answer any questions regarding the menu and assist with menu selections.
• Handles unexpected guest needs and reacts promptly and tactfully.
• Always applies service techniques correctly and serves Food & Beverage items with enthusiasm. Serve food courses and beverages to guests.

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Assist with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

Requirements:

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

Whatsapp 91•••574 for more information

RUI YI PTE. LTD.

Job Description

Our food and beverage chef is required to do basic food preparation and cooking while maintaining good food hygiene. They are also needed to do regular stock checks with fellow food and beverage co-workers to avoid any disruption in the operations of the food outlet. They are also required to have basic knowledge on the food handling and also food hygiene.

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

Ginza Sushi Ichi Pte Ltd

Ginza Sushi Ichi is an established Japanese restaurant currently operating in Japan, Singapore, Thailand and Indonesia. Contrary to our fine dining setting, our concept is presenting the best Japanese cuisine to our guests in an unintimidating and welcoming manner.

Job Description

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week .
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Novotel Singapore on Stevens | Mercure Singapore on Stevens

About Novotel Singapore on Stevens | Mercure Singapore on Stevens

Job Description

Company Overview

Novotel Singapore on Stevens and Mercure Singapore on Stevens offer a vibrant lifestyle hub with 772 rooms, diverse dining, and extensive facilities. They foster an inclusive, equitable workplace that values diversity, pay equity, and career development opportunities.

Job Summary

You will manage guest services communication and operations to ensure exceptional guest experiences. This role requires proactive coordination with staff and departments, thorough knowledge of hotel services, and training of new team members.

Responsibilities

• Maintain accurate and timely communication of relevant information using the logbook to ensure smooth shift transitions
• Establish and sustain clear communication channels with all staff, departments, and areas to support coordinated hotel operations
• Respond promptly and professionally to guest enquiries and requests, delivering warm and helpful service
• Monitor daily guest arrivals, especially VIPs and return guests, and ensure special requests are identified and fulfilled
• Acquire and apply comprehensive knowledge of all hotel services, facilities, and outlets, including operating hours and service scope, to assist guests effectively
• Ensure the Guest Services Desk remains attended at all times during your shift to provide continuous guest support
• Understand and execute fire and emergency procedures, fulfilling assigned responsibilities to maintain guest and staff safety
• Complete all required training to master hotel policies related to Guest Services and apply them consistently
• Maintain impeccable personal presentation and adhere to the hotel’s uniform and grooming standards to reflect professional image
• Stay informed about local attractions and city events to provide guests with accurate, prompt, and friendly information
• Recognize and acknowledge returning guests to enhance personalized guest experiences
• Comply with all hotel rules and regulations as outlined in the Staff Handbook
• Train and develop new Guest Service Agents (GSAs) and interns in front office operations to build team capability
• Perform additional reasonable duties as assigned by the Head of Department to support hotel operations

Only shortlisted candidates will be contacted. Thank you.

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

Seventh Heaven Collective Pte Ltd

Job Description

JOBSEEK HR CONSULTANCY PTE. LTD.

Job Description

Job Summary
We are seeking a Restaurant Manager to oversee daily restaurant operations, ensure excellent customer service, supervise staff performance, and support business growth in a fast-paced dining environment.

Responsibilities

• Manage day-to-day restaurant operations efficiently
• Supervise and guide service staff to ensure service quality standards are met
• Handle customer feedback and resolve service-related issues professionally
• Coordinate staff schedules and operational requirements
• Monitor inventory and assist in ordering supplies when required
• Ensure workplace cleanliness and compliance with food safety standards
• Support staff training and team development
• Prepare operational reports and assist with restaurant planning activities

Preferred Competencies and Qualifications

• Strong communication and leadership skills
• Ability to work in a fast-paced environment
• Ability to work shifts, weekends and public holidays

1 OAK Thailand Co.,Ltd

Job Description

Location: Bangkok /Sukhumvit 11

Department: Food & Beverage

Job Highlights

• Manage premium in-hotel restaurant & fast-growing delivery operations.

• Lead FOH team & optimize third-party delivery platforms (Grab, Lineman, Foodpanda).

• Attractive salary, service charge, and career growth opportunities.

Key Responsibilities

1. In-Hotel Restaurant Management

• Guest Experience: Maintain high-touch hospitality standards on the dining floor, handling guest feedback and building local clientele rapport.

• Team Leadership: Recruit, train, and schedule front-of-house (FOH) staff, fostering a culture of exceptional service and cross-training teams for peak hours.

• Financial Accountability: Meet and exceed monthly revenue targets for the physical restaurant space through upselling strategies and cost controls.

2. Delivery & Off-Premise Operations

• Platform Management: Oversee menus, pricing, promotions, and performance metrics across all digital delivery applications and direct-ordering channels.

• Logistics Optimization: Streamline the packing, dispatch, and rider handover processes to minimize delivery times and eliminate order errors.

• Packaging Quality: Maintain strict standards for delivery packaging, ensuring food presentation, temperature, and hygiene are preserved during transit.

3. Inventory & Cost Control

• Waste Reduction: Monitor inventory levels and analyze delivery data to forecast demand, minimizing food waste across both operations.

• P&L Management: Manage labor costs, packaging expenses, and platform commission fees to maximize profitability margins.

Bound and Beyond Public Company Limited

Bound and Beyond Public Company Limited or BEYOND is hospitality investment company, focusing on the upscale to ultra-luxury hotel segment. It has been listed on the Stock Exchange

Job Description

About KAIA

KAIA is a portfolio of luxury outdoor resorts set in beautiful natural landscapes, built around connection to people, place, and a deeper sense of purpose.

Each KAIA destination feels alive, shaped by its surroundings, and defined by local stories and culture. Designed for the modern traveler seeking freedom, authenticity, and exploration, every resort brings together nature, wellness, and human connection in a way that feels both alive and grounding.

KAIA Koh Phangan

Set along the northeastern coastline of Koh Phangan, KAIA’s flagship is a beachfront luxury tented resort where nature, wellness, and shared connection come together through movement, ritual, and dining.

Recognized by Condé Nast Traveler as one of the Most Exciting Hotel Openings of 2026, KAIA Koh Phangan is owned and operated by Bound and Beyond, the team behind Four Seasons Hotel Bangkok at Chao Phraya River and Capella Bangkok, ranked #2 and #3 among the World’s 50 Best Hotels in 2025.

Our People

We are building a team of people who value presence, care, and genuine human connection. At KAIA, hospitality is shaped by how people make others feel through collaboration, intention, and shared experiences rooted in nature, wellness, and community.

Whether behind the scenes or guest facing, every role contributes to creating an environment that feels thoughtful, welcoming, and connected to its surroundings.

We’re looking for people who are excited to help build something intentional, contribute ideas, and grow with us from the ground up.

About the Role

We are looking for an experienced Night Manager to oversee resort operations during evening and overnight shifts. Acting as the Manager-on-Duty, this role ensures guest needs are handled with care and professionalism while maintaining operational flow, safety, security, and service standards across the resort.

Key Responsibilities

Pre-Opening

• Support the setup of night operations procedures, shift handovers, emergency protocols, and operational checklists.

• Participate in pre-opening training, service simulations, and operational readiness exercises.

• Support implementation and testing of operational systems, reporting tools, and night audit processes.

• Reinforce KAIA’s service culture, communication standards, and guest experience expectations across shift-based teams.

Resort Operations

• Act as Manager-on-Duty during assigned shifts, overseeing smooth evening and overnight operations.

• Handle guest requests, complaints, incidents, and service recovery with professionalism and care.

• Coordinate closely with Front Office, Housekeeping, Security, Engineering, and other departments to ensure operational continuity.

• Oversee night operations, safety procedures, patrol coordination, and emergency response processes.

• Support Front Office and Accounting with night audit, cashiering controls, guest billing, and shift balancing procedures.

• Conduct regular operational walk-throughs to maintain cleanliness, presentation, safety, and guest readiness standards.

• Prepare shift handover reports and communicate operational updates clearly across departments.

Qualifications & Experience

• Bachelor’s degree or diploma in Hospitality Management, Tourism, Business Administration, or a related field is preferred.

• Minimum 3–5 years of experience in hotel or resort operations, ideally within Front Office, Rooms Division, or Duty Management.

• Previous experience as Night Manager, Duty Manager, Assistant Front Office Manager, or similar role is preferred.

• Pre-opening experience is an advantage.

• Fully fluent in Thai

M Social Hotel Phuket

Job Description

M Social Hotel Phuket

Job Description

Spicy Sombrero Co., Ltd.

Job Description

GENERAL MANAGER

Location: Bangkok, Thailand
Industry: Food & Beverage / Casual Dining
Employment Type: Full-time / Shift-based
Reporting Line: Owner / Operations Manager

Position Overview

The General Manager is responsible for overseeing all daily operations of the restaurant, ensuring high standards of service, efficient operations, staff performance, cost control, and guest satisfaction.

The role requires strong leadership, operational oversight, team management, and the ability to maintain a lively, welcoming, and high-energy guest experience aligned with the Spicy Sombrero brand.

 Key Responsibilities

o   Operations Management

·       Manage daily restaurant operations across FOH and BOH

·       Develop shift schedules and manage attendance

·       Coordinate with ownership on inventory, vendors, and operational planning

·       Ensure compliance with health, safety, and sanitation regulations

·       Maintain overall upkeep and presentation of the restaurant

o   Team Leadership

·       Recruit, train, supervise, and evaluate staff performance

·       Maintain staff discipline, morale, and workplace culture

·       Lead and motivate teams in a fast-paced hospitality environment

o   Guest Experience

·       Maintain high guest service standards and handle escalated complaints

·       Create a lively, welcoming, high-energy guest experience aligned with the Spicy Sombrero brand

o   Financial & Performance Management

·       Oversee cash handling, sales reporting, and POS accuracy

·       Monitor labor and operating costs

·       Analyze daily sales trends and operational performance

·       Ensure accurate reporting and operational efficiency

o   Beverage & Marketing Operations

·       Monitor beverage cost control and alcohol inventory

·       Coordinate with beverage suppliers and promotional activations

·       Support cocktail, happy hour, and beverage-driven sales initiatives including weekly promotions

·       Assist in creating content for all social media platforms

Required Qualifications

·       Minimum 3–5 years of restaurant management experience

·       Strong leadership and organizational skills

·       Experience managing budgets and labor costs

·       Understanding of POS systems, Grab, Lineman, inventory systems, and HR management programs

·       Fluent in English; Conversational Thai preferred

Preferred Skills

·       Experience in casual or fast-casual dining

·       Familiarity with delivery platforms and restaurant technology systems preferred

·       Strong interpersonal communication

·       Problem-solving and decision-making abilities

·       Ability to work under pressure in a high-volume environment

Work Conditions

·       Shift-based including weekends and holidays

·       Standing and walking for extended periods

Performance Expectations

·       Consistent service quality

·       Staff retention and training effectiveness

·       Accurate reporting and cost control

·       High guest satisfaction ratings

·       Efficient operational execution and restaurant upkeep

·       Strong beverage sales performance and promotion execution

Aqua Restaurant Management Limited

Aqua Restaurant Group is a pioneer in ‘Lifestyle Dining’ with

Job Description

Aqua Restaurant Group is home to a unique collection of restaurants and bars in vibrant cities like London, Paris, Hong Kong, New York, Miami, and Dubai.

At Aqua, we offer passionate culinary and hospitality professionals the chance to grow their careers and explore new opportunities.

As our Restaurant Manager, you will be guiding a dynamic team of restaurant professionals with one common goal - to create a memorable dining experience for our guests.

The Job

• To assist General Manager in daily operations to ensure a smooth-running and efficient operation at all times

• Report to restaurant General Manager and lead a team of 20

• Enhance customers’ satisfactions and loyalty by providing and maintaining good quality of food and service to our guests constantly

• To be constantly on the lookout for ways and means to improve the smooth running of the restaurant

• Control inventory stock and monitor the hygiene of the restaurant

• Provide regular job and service training to employees

What You Need

• At least 3 years’ supervisory experience in fine dining restaurants

• Proactive in achieving sales and revenue targets

• Strong team management and communications skills

• Service and people oriented with a bubbly personality

• Good command of spoken English

What we bring to the table

• Work-life balance: 5-day work week

• Health first: Medical insurance

• Dine with us: Enjoy discounts at all Aqua venues

• Celebrate YOU: Take your birthday off and earn celebration allowance

• Grow with us: Ongoing training and development to support both your professional and personal development

• Breaks: Food provided during your breaks - Restaurant perk

Where there is water, there is life & where there is life, you will find us!

Dive into a world of culinary innovation and memorable dining experiences, where your love for food and hospitality can shine.

All applicants must be eligible to live and work in HK.

Aqua Restaurant Group welcomes individuals from all backgrounds and is committed to creating an inclusive work environment. If you require reasonable adjustments to make your experience more accessible, please let us know.

Apply today as an Restaurant Manager and be part of Aqua’s global culinary adventure!

SmartHire by SEEK

Job Description

Our client is seeking a Junior Sous Chef / Sous Chef – Cold Kitchen to join their team!

This role offers a unique opportunity to lead and manage the Cold Kitchen operations, ensuring the highest standards of food safety, quality, and presentation. You will play a key role in the daily running of the kitchen, directly contributing to guest satisfaction and operational efficiency.

About Our Client

Our client is a renowned hospitality establishment known for its excellence in service and guest experience. Located in the heart of Singapore, the hotel offers a dynamic work environment where you can grow and excel in your culinary career.

What you'll be doing?

• Supervise Kitchen Operations: Lead and manage the daily activities of the Cold Kitchen, ensuring smooth operations and adherence to quality standards.

• Plan Buffet Production: Coordinate and oversee the production of buffet meals, aligning with reservation covers to minimize waste and maximize efficiency.

• Maintain Food Safety: Ensure all food preparation and storage meet NEA food safety regulations, preventing contamination and spoilage.

• Monitor Quality and Inventory: Keep a close eye on food quality, storage conditions, and inventory levels, assisting in the timely replenishment of items.

• Train and Supervise Staff: Guide and evaluate kitchen staff, fostering a positive and productive work environment.

• Propose Menu Improvements: Review and suggest enhancements to the menu, aiming to elevate guest satisfaction and dining experience.

• Ensure Smooth Operations: Facilitate proper shift handovers and maintain operational efficiency across all kitchen activities.

Who are they looking for?

• Relevant Culinary Experience: Candidates with a minimum of 2–3 years of experience in hotel or F&B operations, especially in a supervisory role.

• Food Safety Certification: Possession of WSQ Food Safety & Hygiene certification is essential for ensuring adherence to food safety standards.

• Leadership and Communication Skills: Strong leadership abilities, coupled with excellent communication and organizational skills, to effectively manage kitchen staff and operations.

• Flexibility and Adaptability: Ability to work under pressure in a fast-paced environment, including rotating shifts and public holidays.

Why should you consider this opportunity?

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

• Proximity to MRT stations for easy commuting

• Annual Wage Supplement (AWS) to complement your earnings

• Comprehensive flexi benefits including dental and medical coverage

How to apply

Ready to join this role? Click Apply now to submit your resume and share your availability and expected salary with us!

We welcome applicants from all backgrounds and experiences to apply.

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

Jobs DB Singapore Pte Ltd | 24C2640

Oh Zi Yi, Joey | R22107510

#SmartHire

AlwaysHired Pte. Ltd.

Job Description

Key Info

• 5 days a week. Shift varies.

  AM: 7:00am - 4:30pm

  PM: 1.00pm - 10:30pm

• Basic is up to $5000

• Location: Central

Responsibilities

• Ensure all food prepared meets certification, quality, and hygiene standards.

• Assist in menu creation, preparation, and execution for banquets and events.

• Supervise food preparation to maintain consistency, presentation, and taste.

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

• Support food innovation and continuous improvement in kitchen offerings.

• Collaborate with banquet and event teams on production schedules and requirements.

• Oversee kitchen operations during events to ensure timely delivery and quality.

• Lead, train, and mentor junior chefs and kitchen staff on standards and hygiene.

• Ensure efficient kitchen operations and high performance of all staff.

• Assume leadership of the kitchen in the absence of the Executive Chef.

Requirement

• At least 3-5 years of experience as a chef with experience in banquet and large-scale event catering preferred.

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

Next Step:

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KOREAN STEAK HOUSE OCC PTE. LTD.

Job Description

1. JOB DESCRIPTION

Job Title

Sous Chef

Occupation

Sous Chef

Job Description 

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Helps control and direct the food preparation process efficiently and professionally

3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade

4. Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind

5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario

6. Helps create meals using new or current culinary inventions or as the business prescribes

7. Approves and polishes dishes before they are delivered and served to customers

8. Produces quality menu that could change seasonally as the business requires

9. Places equipment, tools or ingredient orders in response to possible detected shortfalls

10. When required and directed, makes arrangements for repairs of cooking equipment

11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

12. Manages kitchen stocks and ensures minimal wastage

13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary

15. Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

16. Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

17. When required, regulates the workload of junior kitchen staff

18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

19. Helps maintain punctuality and attendance records

20. Follows and strictly implements all food and sanitary rules as well as safety guidelines

21. Encourages coworkers to cooperate and respect one another, motivates team work

22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

28. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

• Three (3) to five (5) years of experience as a Jr sous chef

• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

• Working knowledge of kitchen organizing

• Strong interpersonal and leadership skills

• Quick in picking up concepts and possesses good logical and analytical problem-solving skills

• Able to grasp business requirements and processes

• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

• Service oriented, meticulous, attention to detail

• Good communication skills

• Team player

2. SKILLS

RecipesIngredientsWell OrganisedFood SafetyCookingFood QualityInventorySanitationRaw MaterialsRestaurant ManagementGood Communication SkillsHACCPExcessStaff ManagementHazard Analysis

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Professional

Minimum Years of Experience

3

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary skills

Monthly Salary Range (SGD)

$3,300 - 4,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

KOREAN STEAK HOUSE OCC PTE. LTD.

Job Description

1. JOB DESCRIPTION

Job Title

Head Chef

Occupation

Head Chef

Job Description 

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Controls and directs the food preparation process efficiently and professionally

3. Creates meals using new or current culinary inventions or as the business prescribes

4. Approves and polishes dishes before they are delivered and served to customers

5. Produces quality menu that could change seasonally as the business requires

6. Places equipment, tools or ingredient orders in response to possible detected shortfalls

7. When required, makes arrangements for repairs of cooking equipment

8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

9. Manages kitchen stocks and ensures minimal wastage

10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses

12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

14. Calculate the workload and remuneration of kitchen staff

15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

16. Maintains payroll, punctuality and attendance records

17. Follows and strictly implements all food and sanitary rules as well as safety guidelines

18. Encourages coworkers to cooperate and respect one another, motivates team work

19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

24. If and when necessary, keeps recipe files in excellent condition and up-to-date

25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

2. Five (5) to Seven (7) years of experience as a chef

3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

5. Proven ability of kitchen management

6. Strong interpersonal and leadership skills

7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills

8. Able to grasp business requirements and processes

9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

10. Service oriented, meticulous, attention to detail

11. Good communication skills

12. Team player

2. SKILLS

RecipesIngredientsWell OrganisedFood SafetyCookingSanitationPayrollRaw MaterialsRestaurant ManagementHACCPNutritionExcessTenaciousStaff ManagementHazard Analysis

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Professional

Minimum Years of Experience

5

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary skills 

Monthly Salary Range (SGD)

$4,000 - $6,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

The Fullerton Bay Hotel

The Fullerton Bay Hotel Singapore is the latest addition to the dazzling Marina Bay waterfront. Alongside spectacular views of the bay and Singapore skyline, the Hotel provides legendary service and embodies contemporary luxury and refined elegance.

Job Description

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

•Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.

•Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.

•Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.

•Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

•Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.

•To ensure that all kitchen Mise en Place is prepared according to production plan.

•Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

Requirements:
•Completion of GCE ‘O’; or minimum of two years related experience and/or training; or equivalent combination of education and experience.

•Knowledgeable in all food products

•Knowledge of all cooking methods

•Knowledgeable in all cutting methods

•Trained in all food safety and sanitation standards

NASSIM HILL

Job Description

• Assist in the development of new menu concepts and ideas including seasonal items and for special events
• Proven experience as a Chef De Partie.
• Good food presentation skills and prepare food by the established standards
• Possess high food standard quality and culinary skills
• Able to understand kitchen operation and the processes
• Administer stock supplies, quality, order and costing of food and help to monitor and minimise wastage
• Cleaning of food preparation areas, cooking surfaces and washing of utensils including monthly deep cleaning of stations or as required
• Coordinates with the service and other departments on kitchen and customers’ requirement
• Having a can-do attitude and be committal, punctual for work and show good team work
• Any other ad-hoc duties assigned including helping to prepare menus and preparation for events

NASSIM HILL

Job Description

• To prepare and cook and present food
• Demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members
• To monitor stock movement and be responsible for ordering on your section
• Ensure minimum kitchen wastage; knowledge of the product is maintained and communicated to all relevant personnel.
• To be responsible for completing your mis en place
• Learn and record skills and recipes from other members of the department
• Report any maintenance issues to the Head Chef immediately.
• To comply with all Company’s policies and procedures to ensure that all statutory regulations are observed.
• To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable
• To ensure all statutory regulations are adhered to, such as food hygiene policies
• To be flexible and willing to help the restaurant kitchen at busy times if required

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

About the Restaurant

1887 by André is a heritage gastronomy restaurant within the historic Raffles Hotel Singapore. Led by chef André Chiang, it celebrates Singapore’s culinary evolution, tracing influences from the Victorian era to the multicultural flavours that shape the city today, interpreted through his refined French techniques. The menu revives flavours from Raffles’ early dining rooms and evokes the elegance of Victorian dining rituals, served on the hotel’s iconic vintage silverware. A thoughtfully curated beverage programme pairs old- and new-world expressions with bespoke alcohol-free creations inspired by Nanyang flavours. In its intimate 42-seat setting, guests are transported to a bygone era while enjoying a contemporary, flavour-driven experience. The result is a dining journey that bridges past and present, celebrating heritage through the lens of modern innovation.

Job Description

The position is responsible for delivering friendly and efficient wine service that meets guest dining experience expectations. The Sommelier is concerned with assisting/supporting the Head Sommelier in daily operations and duties of the outlets.

Primary Responsibilities

Delivers Friendly and Efficient Wine Service

• Offers wine options, offers wine advice and takes wine orders.

• Serves wine in efficient manner (in the right condition; glassware, temperature etc).

• Offers aperitif, upsell wine by the glass and bottle, offers after meal service.

• Greets and farewells guests in a friendly, courteous manner.

Focuses on the Guest Dining Experience

• Uses guest names when it’s appropriate.

• Adjusts service to meet guests’ special requests and provides personalised service.

• Uses a Heartist® approach – makes the guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.

• Looks for ways to upsell and add value.

Works as Part of the Food & Beverage Service Team

• Accuracy in wine order taking.

• Ensures timeliness in wine service.

• Efficiency of work in setting up the mise-en-place; picking up wine stock from store according to par stock, wine cellars arrangement, wine requisition according to needs.

• Cleanliness and work safety in wine and service areas.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.

• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

• Develops own knowledge and skills to grow as business partner and leader.

• Ensures NEA rules and regulations are met and achieve.

• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.

Involvement in Wider Job Function Relationships

• Participates in training activities to improve wine knowledge & skills.

• Follows guidelines provided in colleague handbook.

• Understands emergency procedures, health & safety requirements.

• Maintains collaborative working relationships with colleagues & supervisors/managers.

• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• Certificate or diploma in Hospitality or related field.

• Certificate in Wine or equivalent (e.g. Court of Master Sommeliers, WSET Level 3 etc.).

• 1 to 2 years in a wine service position, or similar operations.

• Has Service or Retail experience.

• Possesses Wine, beverage and food knowledge through professional or personal interests (personal interest/ professional).

• Fine dining experience will be an advantage.

• Technical service skills.

• Interpersonal skills – communicates effectively with others.

• Proficient in written and conversational English.

• Reliable and consistent.

• Presentable and well groomed, adheres to Raffles Hotel Singapore grooming standards.

• Enthusiastic and energetic.

• Works as part of a team.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

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 Front Office Manager, the incumbent in the position is responsible for supervising the operations at the reception. He/she will support and assist the Front Office and other departments to ensure that the highest professional services are given to all guests in accordance with the Kempinski and Leading Quality Assurance (LQA) service standards.

OVERALL OBJECTIVES

• Plan and supervise the day-to-day operations of the Reception section which are related to the arrival and departure of guests, including the room sales, the room assignments of VIPs, Groups and Crews and room registrations.

• Ensures that all guests receive prompt, cordial attention and personal recognition and resolves related problems.

• Handles guest requests and complaints in a polite and efficient manner, gives further instructions to the relevant staff if needed to ensure customer satisfaction and maintains a record of all complaints received from all guests. Follow up when necessary.

• Liaise and coordinate with various departments to ensure all information on guests are accurate such as rate, room type, billing, guest requests and oversee that guests’ specific requirements are addressed in an efficient manner.

• Control room availability for walk-ins and establish accountability for guests’ departure dates and times.

• Follow up with Housekeeping any unresolved room discrepancies.

• Maintain reservation procedures, same day arrivals.

• Check all arrivals folios, follows up on credit standing of walk-in guests and validity of account to company instructions.

• Check all billing instructions and guest credit for accuracy. Follow up and resolve related issues.

• Understand and carries out duties in line with Hotel Emergency Procedures.

• Inspects guestrooms on a daily basis.

• Responds promptly to any operational requests from Front Office and other hotel departments.

• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.

• Possess good command of English

• Minimum 3 years experience in a similar role

• Comprehensive Opera knowledge

• Mature & Customer focused.

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 Executive Housekeeper, the Assistant Housekeeper is responsible for directing and controlling the day-to-day housekeeping operations on the Floors or in the Public Areas in order to ensure the highest standards of cleanliness. He/She will closely monitor all processes related to ensuring high level of housekeeping services provided to the guest is timely and defect free.

OVERALL OBJECTIVES

• Assist in the management of the Housekeeping team, especially in the absence of the Executive Housekeeper.

• Allocate and direct the work assignments of supervisory and non-supervisory staff in an efficient manner to ensure that guests and other departments receive prompt and courteous service.

• Attend daily briefings and take note of VIP arrivals and the special attention items for the guests.

• Keep the Housekeeping Staff informed on the daily operational activities and challenge and provide all information relevant to their job duties.

• Schedule routine inspection by supervisors, of all housekeeping areas including occupied and non-occupied rooms.

• Handle comments and requests from guests and other departments to meet their satisfaction. 

• Manage hiring, training, performance evaluation and conflict resolution of team members when appropriate.

• Ensure good relations and effective inter-departmental communication.

• Make recommendations to Executive Housekeeper on improving the services provided by the Housekeeping Department.

• Control usage of all amenities and cleaning supplies to ensure compliance to budget and ensure appropriate usage of equipment and tools.

• Administrative duties such as attending meetings, writing reports and memos as required.

• Other ad-hoc duties as assigned

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.

• Minimum 3 years of relevant working experience in hospitality industry.

• Knowledge of proper cleaning techniques and requirements, use of equipment, and chemical handling

• Effective verbal and written communication skills. 

• Able to perform shift work.

AAPC Services Pte Ltd

About the Company

Job Description

Company Overview

Accor Hotels (AAPC Services Pte Ltd) operates and manages the Qantas Singapore Lounges at Singapore Changi Airport Terminal 1, offering a luxurious and vibrant space that celebrates Singapore’s heritage. Join us to embody our service philosophy: Feel Valued and Feel Welcome.

Job Summary

You will lead bar operations at the Qantas Singapore Lounges, ensuring smooth service delivery, supervising team members, managing stock levels, and responding effectively to guest requests to uphold high service standards.

Responsibilities

• Manage bar operations to ensure efficient service delivery and compliance with standards
• Conduct briefings to communicate key information clearly to team members for smooth operations
• Supervise team members to ensure timely completion of tasks according to instructions and quality standards
• Monitor and check equipment and stock levels to prevent shortages that could affect operations and guest experience
• Respond flexibly and professionally to guest requests and operational situations to maintain service excellence
• Apply strong knowledge of beverage trends, fermentation, cocktails, alcohol, and wines to support bar operations
• Able to attend to coffee making request

Preferred competencies and qualifications

• Strong and sound knowledge in managing the bar
• Sound knowledge in coffee making
• Minimum 2-3 years of experience managing bar operations with minimal supervision
• Demonstrated ability to communicate effectively and maintain positive customer interactions
• Proven ability to perform well under stressful and high-pressure situations
• High degree of professionalism in work conduct
• Positive track record in previous roles

HAOH PTE. LTD.

Job Description

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant finanical objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing sales, labour & food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hire, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned area, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handles customers feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support duties and responsibilities as and when assigned by the management

LIBERTY MBFC PTE. LTD.

Job Description

• Ensure that employees report for duty punctually, wearing the correct uniform, shoes, and name badge.
• Ensure that all employees are courteous and professional at all times.
• Supervises the employees, ensuring that the correct standard of service is maintained and continuously improved.
• Ensure the quality of food preparation is by the established standard.
• Ensure the quality of food collected from the store before use.
• Ensure the cost-effective production of raw materials to minimize wastage.
• Ensure proper portion control of food.
• Ensure electrical and mechanical equipment and utensils are in operation and properly maintained.
• Ensure cleanliness and maintenance of all outlets, refrigerators, freezers, working tables, and equipment.
• Ensure the highest standard in food preparation, storage, and handling according to ENV standards.
• Ensure staff practices the “First In, First Out” standard.
• Performs any other duties that the Management may assign from time to time.

PU TIEN RESTAURANT PTE LTD

PUTIEN - Tasty, Simple & Heart-warming Comfort Food GOOD RESTAURANTS are a plenty in Singapore – but find one which couples excellent culinary standards with affordable prices? You have a winner. PUTIEN restaurant, a modest eatery specializing in Heng Hwa cuisine, offers an oasis of simple indulgences amid one’s daily bustle.

Job Description

Job Description

• Work closely with restaurant management and service teams to deliver a seamless, elevated dining experience.
• Manage kitchen budgets, monitor food costs, and optimize inventory to reduce waste and maximize value.
• Promote continuous learning, development, and strong team dynamics.
• Lead, inspire, and manage the kitchen team while fostering a culture of excellence, professionalism, and collaboration.
• Provide clear culinary direction, ensuring all dishes align with the restaurant’s standards and brand values.
• Design and execute innovative, seasonal omakase menus rooted in authentic Japanese techniques.
• Ensure smooth daily workflow, operational efficiency, and consistent kitchen performance.
• Balance creativity with tradition, keeping offerings fresh and engaging while honoring culinary heritage.
• Oversee all kitchen operations, including preparation, portioning, hygiene, inventory, and cost control.
• Manage kitchen budgets, monitor food costs, and optimize inventory to reduce waste and maximize value.

Job Requirement

• Strong expertise in Chinese cuisine, with a focus on family-style dining and traditional cooking techniques
• Proven leadership and team-building capabilities in high-volume, fast-paced kitchen environments
• Excellent communication skills and the ability to collaborate effectively with management and cross-functional teams
• Solid experience in kitchen budgeting, inventory control, and cost management
• High attention to detail with a strong commitment to consistency, hygiene, and food quality
• Ability to innovate while respecting culinary traditions, with a keen eye on emerging food trends
• Familiar with operational reporting, and actively participates in management discussions to improve efficiency and performance
• Well-versed in Singapore's F&B industry standards, including full compliance with food safety, and workplace health requirements
• Experience with a Chinese F&B or restaurant group is an added advantage, though all candidates will be considered based on skills and experience

Private Advertiser

Job Description

The Lead, Camp Operations oversees the Camp Operations function, leading operational delivery, workplace safety, security and operational excellence across the business. The role is responsible for ensuring high standards of food safety, regulatory compliance, service delivery and operational performance, while driving financial sustainability and productivity improvements across the portfolio.

The incumbent will lead key operational managers and work closely with internal stakeholders and external partners to strengthen operational discipline, workforce capability and service excellence while building a scalable and cost-efficient operating model.

Job Responsibilities

• Support and oversee daily Camp Operations activities to ensure smooth operational delivery and high food safety standards.

• Ensure compliance with operational, workplace safety and regulatory requirements across operational sites.

• Monitor operational performance and support initiatives to improve productivity, efficiency and service standards.

• Work closely with internal stakeholders and external partners, to support operational requirements and business objectives.

• Support workforce management, staff discipline and team coordination to maintain operational effectiveness.

• Assist in implementing operational improvement initiatives and cost-effective maintenance practices.

• Guide and support operational teams through coaching, problem-solving and day-to-day leadership.

• Support continuous improvement efforts and operational excellence initiatives across the department.

• Bachelor’s degree or equivalent experience.

• At least 8–10 years of relevant experience, preferably in operations, logistics or service environments, with several years in a supervisory or management capacity.

• Comfortable working in a fast-paced operational environment.

• Good analytical, problem-solving and decision-making skills.

• Strong interpersonal and communication skills with the ability to work across teams and stakeholders.

• Hands-on leadership approach with the ability to manage and support operational teams effectively.

• Good organisational and planning skills.

• Experience in regulated or uniformed environments will be advantageous

Private Advertiser

Job Description

Responsibilities

• Strategic Vision & Execution: Define and execute the roadmap for new business concepts from ideation through market launch and maturity. Drive cross-functional synergy across matrixed support functions.

• Fiscal Accountability: Maintain full P&L ownership, optimizing financial health and implementing performance-improvement frameworks to build a resilient business model.

• Operational Excellence & Scaling: Lead the end-to-end rollout of new market footprints, ensuring quality, cost efficiency, and standard operating procedures to support future expansion.

• Complexity Management: Navigate business ambiguity by establishing sophisticated operational, governance, and financial frameworks.

• Innovation & Market Optimization: Capitalize on market opportunities using data-driven insights to refine brand positioning. Drive digital transformation and modern consumer engagement initiatives.

• Human Capital Development: Oversee talent pipeline strategy, retention programs, and engagement initiatives, fostering a high-performance, collaborative team culture.

• Governance & Controls: Direct financial and operational governance, ensuring internal controls, accurate forecasting, budgeting, and capital planning.

Job Requirements

• Strategic Leadership: Proven track record in a strategic and operational leadership role, particularly in managing complex business trajectories or new ventures within a matrixed organization.

• Commercial Acumen: Demonstrated experience managing comprehensive P&L frameworks and driving bottom-line results.

• Industry Experience: Strong background in consumer-facing operations, portfolio development, and multi-unit management.

• Scale-Up Capabilities: Proven ability to build, scale, and optimize new business models in dynamic, fast-paced markets.

GRILLS N' WOK PTE. LTD.

Job Description

Company Overview

Biryani Brews is a family-friendly casual dining restaurant serving authentic, healthy food with home-ground spices at reasonable prices and exceptional customer service. We offer breakfast, lunch, dinner, and drinks with a menu designed for all age groups.

Job Summary

Plan and manage authentic Indian cuisine preparation, kitchen operations, and menu customization to meet client needs while ensuring food safety, cost control, and high-quality standards in a dynamic dining environment.

Responsibilities

• Plan, modify, and customize Indian cuisine menus to align with client needs and demand
• Develop all recipe ingredients in-house to minimize off-the-shelf purchases for food preparation
• Calculate detailed food costing and pricing for individual dishes and menus to control costs and reduce food wastage
• Manage kitchen operations during odd hours, public holidays, and weekends as needed with full accountability
• Substitute and support kitchen team members during absences, including cleaning and maintenance tasks
• Communicate effectively with clients to understand their needs and advise on appropriate menu choices considering health conditions
• Monitor and manage stock levels, replenish supplies timely, track stock movement, and remove expired or unsafe items
• Maintain high standards of food safety and hygiene in compliance with SFA statutory guidelines
• Ensure consistent food quality by implementing and enforcing in-house SOPs for food preparation
• Apply knowledge of Indian spices’ health benefits, preparation methods, and marination times to optimize dishes
• Follow management instructions and incorporate client feedback to continuously improve service quality
• Procure Indian spices based on stock nature, quality, and price considerations
• Train junior kitchen team members to develop their skills and support kitchen management

Required competencies and certifications

• Minimum 10-12 years of experience in preparing authentic Indian cuisine

GRILLS N' WOK PTE. LTD.

Job Description

JOB DESCRIPTION:

We are seeking an experienced and knowledgeable Restaurant Manager/ Assistant Manager to oversee the daily operations of our Halal restaurant. The ideal candidate will have a deep understanding of Halal procedures, excellent leadership skills, and a passion for delivering outstanding customer service.

Responsibilities:

. Lead and manage the Front of House restaurant's operations, with a primary focus on maintaining Halal standards and procedures throughout the establishment.

· Train, mentor, and supervise restaurant staff, including chefs, servers, and kitchen assistants, to ensure compliance with Halal guidelines and deliver exceptional service to our customers.

· Work closely with suppliers and vendors to source Halal-certified ingredients and products, ensuring the integrity of our menu offerings and maintaining the trust of our customers.

· Oversee food preparation, handling, and serving processes to ensure strict adherence to Halal standards according to MUIS regulations.

· Enforce and implement policies and procedures to uphold MUIS Halal standards and foster a culture of continuous improvement.

· Stay informed about industry trends, regulatory changes, and best practices in Halal certification to ensure ongoing compliance and relevance for our restaurant.

· Overseeing day-to-day operations of the store and ensuring smooth operations.

· Providing excellent customer service by greeting customers, taking orders, and handling transactions efficiently.

· Addressing customer inquiries, concerns, and complaints in a timely and professional manner.

· Handling cash transactions accurately and securely. Supervising and training crew staff on food preparation, customer service, and safety.

· Adhering to health and safety regulations, including cleanliness standards and hygiene practices.

UOL Claymore Investment Pte Ltd

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

Job Description

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

The Bartender is responsible for the flair and innovation in creating new beverage concoctions and will play a key role in ensuring effective bar operations.

Our Expectations:

• Have the flair and innovation to create new beverage concoctions

• Complete work & side duties, opening & closing tasks for effective bar operations

• Ensure that all reservations are correctly taken and set the tables according to the guests’ request

• Understand requirements and procedures for all meal periods to meet demand and maximize revenue and profit

• Anticipate and meet unexpected wishes and requirements of every guest

• Perform other adhoc duties assigned by the Bar Manager

We seek an experienced Bartender with at least 1-2 years of experience in a recognized hotel, bar establishment or independent restaurant. If you possess a robust understanding of food, wine, and bar operations, coupled with your high adaptability, proficiency in spoken and written English, and readiness to work alternating shifts, including weekends and public holidays, write in to have a chat with us!

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

The Fullerton Hotels and Resorts

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

Job Description

• Support the Director of Catering & Events in the strategic planning, leadership, and overall management of catering and event operations for social, corporate, and group functions.

• Provide day-to-day leadership and oversight of the catering and event sales team, event services managers, and cross-functional departments to ensure consistent execution and service excellence.

• Oversee client relationships from contracting through event completion, ensuring alignment with revenue goals, service standards, and guest expectations.

• Lead and support contract negotiations, pricing strategies, and upselling initiatives to maximize revenue, profitability, and market competitiveness.

• Coordinate closely with the Sales department to optimize function space utilization and ensure maximum yield across all revenue-producing areas.

• Review, approve, and ensure accuracy of all banquet event orders (BEOs), event documentation, and operational reports.

• Assist in the development, management, and monitoring of departmental budgets, forecasts, labor costs, and profitability.

• Analyze sales performance, average checks, guest counts, and market trends to drive productivity, efficiency, and revenue growth.

• Support the Director in the planning and on-site execution of large-scale, high-profile, or complex events.

• Collaborate with culinary, operations, finance, and other hotel departments to ensure seamless coordination and high levels of guest satisfaction.

• Contribute to marketing plans, sales strategies, and assigned market initiatives to increase catering volume, revenue, and market share.

• Assist in the development and pricing of banquet menus based on competitive analysis and operational capabilities.

• Maintain strong knowledge of banquet facilities, service capabilities, and competitive market conditions.

• Ensure compliance with hotel policies, SOPs, training requirements, safety, and security standards; assist with updates as needed.

• Anticipate and resolve guest concerns and operational challenges, escalating issues to the Director of Catering & Events when appropriate.

Oversee deposit collection and adherence to established credit and billing policies.

Keep senior leadership informed of VIP, high-profile, or security-sensitive events, as well as any operational risks or unusual matters.

Foster a positive, inclusive work environment that emphasizes teamwork, accountability, professional development, and mutual respect.

Participate in leadership meetings, emergency response procedures, and special projects as assigned.

·         Performs any other related duties that may be assigned from time to time.

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

About the role

As the Front Office Manager (Oasia Resort Sentosa) at Far East Hospitality, you will be responsible for leading and managing the front office operations of this prestigious resort located in the beautiful Sentosa Central Region. This is a full-time position that will see you playing a pivotal role in delivering exceptional guest experiences and ensuring the smooth running of all front-of-house activities.

What you'll be doing

1. Responsible for the effective, efficient, and profitable functioning of the Front Office department.

2. Prepare the short-term and long-term department strategies for the onward planning, budgeting, and forecasting together with the Cluster Executive Committee.

3. Develop, recommend, and advise the Hotel Manager/Room Division Manager on potential areas for improvements relating to processes and strategies within the hotel.

4. Be proactive and resourceful in the analysis of trends as well as the changing needs and expectations of guests relating to hotel accommodation, services, and facilities.

5. Align and rally the staff towards achieving ARR and occupancy goals with proper yield management of room inventory.

6. Ensure that the Front Office department handles all guest calls promptly and in a friendly manner.

7. Inspect guest rooms, public areas, lobby, and other facilities periodically to maintain a consistently high standard.

8. Work with outsourced security for efficient surveillance and proper reporting/follow-up of incidents.

9. Collaborate with Human Resources for manpower-related matters.

10. Make plans for succession planning to ensure the development of future department heads.

11. Perform any other duties assigned by supervisors, carrying them out diligently and professionally.

What we're looking for

1. Minimum Diploma or Degree in Hospitality, Tourism, or related field

2. At least 5 years of Front Office experience, including 2–3 years in a supervisory or managerial role.

3. Strong leadership, communication, and interpersonal skills.

4. Service-oriented with the ability to manage guest satisfaction and operational efficiency.

5. Proficient in Opera PMS or other hotel front office systems.

6. Hospitality certifications (e.g., CERT, service excellence, operations management, or leadership) are an advantage.

7. Professional, well-groomed, and composed in all guest interactions.

About us

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).

Apply now!

Marriott International

Job Description

Infinix Hospitality Management Pte. Ltd.

Established in 2019, Infinix Hospitality Management Pte Ltd is a leading hospitality manpower solutions provider offering customised outsourcing solutions for hospitality and cleaning businesses. Our services span commercial and residential cleaning, as well as hospitality outsourcing for restaurants, hotels, and facilities management. We are customer-centric, time-critical, and aligned with our clients’ core values, enabling them to focus on their core business. We continuously invest in manpower and technology to drive efficiency, innovation, and service excellence, with a strong commitment to becoming an industry leader.

Job Description

Responsibilities:

1. To Oversee daily operation and activity for Dishwashing/cleaning department

2. Liase with director on planning and execution of tasks/projects

3. Liase with HR Department for manpowper planning and if required conduct interview.

4. Assist HR & Director to develop and improve KPI’s

5. Act as a communication conduct between management and staff.

6. Resolve conflicts and mediate disputes between employees.

7. Attend to complaints and ensure customers' satisfaction

8. Any other duties assigned by directors

Requirements:

1. Able to work in islandwide locations, and able to go to multiple locations daily.

2. Able to work OT including weekends and public holidays.

3. Atleast 2-3 years’s of relevant experience

4. Excellent interpersonal skills

OOTO & CO PTE. LTD.

Job Description

Looking for an

Open Opportunity To Orchestrate?

Outstanding Occasions That Outshine?

You’re in the right place!

OOTO & CO is on the hunt for our next Event Manager — someone who dreams in run sheets, lives for logistics, and gets genuinely excited about the idea of transforming a blank canvas into an unforgettable experience. Whether it’s an exclusive CEO retreat in the Alps, a high-stakes incentive in Milan, or a conference that doesn’t feel like one, you’ll be part of the team that makes it all magic.

We’re not just another events agency- at OOTO & CO, we specialise in crafting events that are Out Of The Ordinary — and we really mean it.

You’ll work hand-in-hand with our power house team, including our 3 CEOs (Chief Experience, Chief Engagement,Chief Execution). Your days will be filled with a mix of strategy, creativity,and hands-on hustle.

Some things you’ll be doing:

• Co-crafting proposals that win hearts and business
• Building event plans with bulletproof budgets, timelines & schedules
• Leading client comms and coordinating with vendors like a pro
• Diving deep into research & sourcing, from venues to secret pop-ups
• Steering creative direction with flair — mood boards, themes, activations
• Overseeing on-ground execution to ensure it all comes together, beautifully

You’re someone who is:

OOTOmatic (Automatic) —You’re all about initiative, precision, and getting things done before anyoneasks

OOTOntic (Authentic)— You build real relationships, communicate clearly, and collaborate with heart

Naturally energetic, calm under pressure, and (just a little) obsessed with aesthetics

Strategic thinker meets design enthusiast

• Have event experience (agency, in-house, freelance — we’re open!)
• Know your way around a deck (Keynote / PowerPoint) & budget sheets
• Have good taste (in fonts, lighting, and food)

• Are an Audio, Visual, Lighting & Production whiz — or at least speak that language fluently

Send a ‘hello ’ (with your CV, if you’ve got one) to ***email_hidden***.

We don’t need a long essay — just tell us what excites you about working with us.

Let’s make the ordinary obsolete.Let’s make OOTO happen.

Eaglewings Loft Pte Ltd

EagleWings Group is a lifestyle company that started from Yacht chartering to F&B, Cinemas, Heatlh Food, Convenience store. .

Job Description

Job Description

• Preparing and baking various types of pastries, cakes, and desserts, including bread, croissants, cakes, tarts, macarons, and other desserts.
• Ensuring that all ingredients are fresh and of high quality, and that they are stored and prepared in a hygienic manner.
• Maintaining an accurate inventory of all pastry ingredients and supplies, and ordering new supplies as needed.
• Ensuring that all pastry and dessert dishes are plated and presented in an attractive and visually appealing manner.
• Collaborating with other chefs and kitchen staff to ensure that all food items are prepared and presented in a timely and efficient manner.
• Attending to customer payments and requests, ensuring a positive and responsive service experience.
• Adhering to all health and safety guidelines and regulations, and ensuring that all kitchen and baking equipment is well-maintained and in good working order.
• Staying up-to-date with current trends and developments in the pastry and baking industry, and using this knowledge to create new and innovative pastry dishes.
• Any other duties assigned by Managers and such other designated person

Requirements:

• Proven experience as a pastry chef will be advantageous
• Strong knowledge of baking techniques, pastry preparation, and various dessert recipes.
• Ability to work with precision and attention to detail, ensuring high-quality presentation and plating.
• Excellent time-management skills and the ability to handle multiple tasks in a fast-paced environment.
• Good understanding of food safety practices and hygiene regulations.
• Ability to work alone or as part of a team, collaborating effectively with other kitchen staff when necessary.
• Creativity and willingness to stay updated with industry trends and develop new dessert and pastry ideas.

• Flexibility to work various shifts, including weekends and public holidays

Absolute Kinetics Consultancy Pte Ltd

Absolute Kinetics Consultancy (AKC) Pte Ltd, established on 18 April 2001, is an Approved Training Organisation appointed by SkillsFuture Singapore (SSG). AKC offers a wide range of courses approved by MOM, SkillsFuture Singapore (SSG), SRFAC, and SCDF. Serving clients from SMEs to MNCs across industries, AKC provides workplace safety, health, food safety, and specialised training. With a team of around 100 professionals, AKC is dedicated to promoting safety excellence through quality training and consultancy services.

Job Description

KUNG FU MASTER F&B PTE. LTD.

Job Description

Job Summary

Lead daily operations, human resource management, recruitment, and overseas expansion initiatives for a growing halal food outlet, driving business growth and operational excellence.

• Manage daily outlet operations to ensure smooth and efficient service delivery
• Oversee human resource functions including staff management and conflict resolution to maintain a productive work environment
• Execute recruitment processes to attract and retain qualified talent aligned with business needs
• Develop and implement strategies for overseas expansion to support business growth objectives
• Monitor operational performance and implement improvements to enhance customer satisfaction and profitability

• 3-5 years of experience in a similar food outlet management role
• Degree holder preferred

• Work schedule: 5 days per week
• Salary range: $6,500 - $8,000 monthly
• Contact: Please call or WhatsApp 97•••801 or email ***email_hidden*** for interview

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

RESPONSIBILITIES

• To execute and cook with perfection according to the Executive Chef's recipes and specifications.
• Preparing given menus by the Executive Chef in collaboration with the restaurant team.
• Ability to execute different cooking methods, processes and techniques with a wide usage of ingredients and equipment.
• Maintaining consistency in the dishes that have been cooked.
• To ensure the quality of raw ingredient use is in line with guidelines.
• Ensuring that there are sufficient produce and ingredient supplies in the station.
• To provide input in the presentation of dishes.
• To optimize all kitchen processes with attention to speed and quality.
• To enforce strict hygiene, sanitation and health standards set up by the management.
• Any other duties as assigned by the management or manager.

Requirements

• Previous work experience as Chef de Partie in Fine Dining Concept and kitchen cooking experience.
• Ability to multitask and work under pressure.
• Culinary related qualification preferred, a combination of practical experience and education may be considered.

Benefits

• Annual Leave, Family Care Leave & Paid Medical Leave
• Annual Wage Supplement
• Performance Bonus & Annual Salary Increment
• Group Medical, Hospitalisation & Dental Insurance
• Long Service Award
• Professional Growth & Development
• Education Assistance
• External Training Sponsorship
• Staff Discounts
• Staff Referral Scheme
• Staff Meals Provided

BROSS ENTERTAINMENT PTE. LTD.

Job Description

An Executive Chef specializing in North and South Indian curries and tandoor

directs all kitchen operations, menu planning, and staff management

. They oversee the preparation of authentic clay oven specialties, rich gravies, and diverse regional dishes while strictly maintaining food quality, safety, and hygiene standards.

Key Responsibilities

• Culinary Excellence: Develop and execute authentic menus encompassing North Indian gravies, Tandoori items (kebabs, tikkas, and traditional breads), as well as South Indian specialties (like Biryani and Kerala dishes).
• Kitchen Operations: Direct daily prep and cooking activities, ensuring every dish meets the highest quality and plating presentation standards.
• Staff Leadership: Hire, train, and coordinate kitchen staff to guarantee consistency and efficiency.
• Inventory & Cost Control: Conduct ingredient stocktaking, manage supplier orders, and estimate food requirements to keep food and labor costs within budget.
• Hygiene & Compliance: Enforce strict food safety and sanitation guidelines to meet local regulatory requirements (e.g., SFA standards).
• Menu Innovation: Create new recipes, track industry trends, and incorporate feedback from restaurant staff and patrons to update offerings.

Core Requirements

• Extensive Expertise: Deep knowledge of diverse Indian spice blends, marinades, and traditional cooking methods.
• Cross-Regional Knowledge: Proven background in preparing both North Indian curries/tandoor items and South Indian staple dishes.
• Experience: Typically requires significant years of prior working experience as a Head Chef or Executive Chef in an Indian dining establishment.
• Management Skills: Strong leadership, problem-solving, and communication skills to manage a high-pressure kitchen environment

BROSS ENTERTAINMENT PTE. LTD.

Job Description

Job Description

A North/Tandoori/South Indian F&B Manager in Singapore

oversees daily operations, kitchen production (Tandoor, curries, Dosas), and staff management to ensure authentic quality, high safety standards, and profitability.

Key Responsibilities & Scope:

• Operational Management: Directs daily restaurant operations, including kitchen and front-of-house coordination during high-volume periods.
• Culinary Oversight: Ensures consistency in taste, portion control, and presentation for both North Indian (e.g., kebabs, Tandoor) and South Indian (e.g., Idli, Sambar, Dosa) dishes.
• Inventory & Cost Control: Manages ingredient stock, inventory turnover, supplier relationships, and cost control to minimize waste.
• Staff Management: Recruits, trains, and schedules kitchen and service staff to ensure high service standards.
• Hygiene Standards: Ensures strict compliance with hygiene and safety standards, such as Singapore Food Agency (SFA) regulations.

Requirements:

• Experience: 1-5 years of experience, often specifically in both North and South Indian restaurant operations.
• Skills: Proficiency in traditional techniques, including Tandoor cooking, as well as operational management skills.
• Flexibility: Willingness to work weekends, public holidays, and split shifts.

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

This role is responsible for leading and overseeing daily kitchen operations, ensuring smooth service, consistent quality, and adherence to Osteria Mozza’s culinary standards. Supervises all kitchen sections, manages the pass, and maintains precision in execution, timing, and presentation. Develops and mentors the kitchen team, fostering a high-performing, disciplined, and collaborative culture. Drives excellence through strong inventory control, cost management, and strict compliance with food safety and hygiene standards.

RESPONSIBILITIES

Kitchen Leadership & Operations

• Lead and oversee day-to-day kitchen operations, ensuring smooth, efficient, and consistent service.
• Supervise all kitchen sections, maintaining control of quality, timing, and coordination before and during service.
• Take charge of the pass during service, ensuring clarity of communication and precision.
• Enforce and uphold Osteria Mozza’s culinary standards, ensuring every dish meets quality and presentation benchmarks.
• Demonstrate strong command of cooking techniques, processes, and equipment, correctly and safely.

Team Development & Culture

• Lead, mentor, and develop a high-performing kitchen brigade, fostering accountability and continuous improvement.
• Manage training manuals, SOPs and training efforts to ensure the team is adequately trained.
• Identify and nurture high-potential team members, supporting succession planning.
• Set clear expectations and maintain discipline, professionalism, and respect within the kitchen.
• Promote a positive, collaborative, and performance-driven kitchen culture.

Quality & Culinary Excellence

• Maintain absolute consistency in food quality, portioning, and presentation across all services.
• Ensure proper handling and maximisation of premium ingredients with minimal wastage.
• Ensure all recipes, costing, and related documentation are up to date and accurate.
• Collaborate with the Executive / Head Chef on menu execution, seasonal changes, and refinement of dishes.
• Drive continuous improvement in kitchen standards, processes, and output.

Inventory, Cost Control & Administration

• Oversee inventory management, procurement, and stock control processes
• Ensure optimal kitchen cost performance through effective waste management and portion control
• Monitor food cost, labour efficiency, and operational metrics where applicable
• Support scheduling, rostering, and administrative responsibilities

Food Safety & Compliance

• Enforce strict adherence to food hygiene, sanitation, and safety regulations.
• Maintain a clean, organised, and audit-ready kitchen environment at all times.
• Work closely with the kitchen team to ensure culinary-related issues are appropriately handled.

Requirements

• Minimum 4-6 years of progressive culinary experience with at least 1 year of relevant experience in a management role, ideally within a similar dining concept.
• Strong mastery of multiple cooking techniques, with expertise in pizza, pasta, grilling, sauce work, and ingredient-driven cuisine.
• A positive and resilient mindset, with the ability to learn quickly, adapt to changing demands, and manage multiple tasks in a fast‑paced kitchen.
• A strong sense of pride in hygiene and food safety, with a commitment to maintaining the highest kitchen standards.
• A proactive and supportive team player who takes initiative and contributes positively to the kitchen culture, ensuring high level of discipline and interpersonal skills.
• Possesses understanding of kitchen financials, including food cost, inventory, and labour efficiency.
• Flexibility and dedication to work shift hours, weekends, and public holidays.

Benefits

• Annual Leave, Family Care Leave & Paid Medical Leave
• Annual Wage Supplement
• Performance Bonus & Annual Salary Increment
• Group Medical, Hospitalisation & Dental Insurance
• Long Service Award
• Professional Growth & Development
• Education Assistance
• External Training Sponsorship
• Staff Discounts
• Staff Referral Scheme
• Staff Meals Provided