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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

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

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Ca Concepts Pte. Ltd.

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

Job Description

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

Job Description

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

Job Requirement

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

Ca Concepts Pte. Ltd.

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

Job Description

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

Job Description

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

Private Advertiser

Job Description

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

Responsibility: 

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

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

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

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

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

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

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

• Oversee implementation of deep cleaning and replacement. 

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

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

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

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

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

• Assist in stock taking of Housekeeping items when necessary. 

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

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

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

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

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

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

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

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

• Preparation and completion of Purchase Orders as and when required 

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

Far East Hospitality

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

Job Description

Company description:

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

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

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

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

1. Analytics & Insights

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

2. Forecasting & Budgeting

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

3. Process & Automation

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

4. Strategic Support

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

Objectives & Impact:

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

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

The Capitol Kempinski Hotel Singapore

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

Job Description

SCOPE

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

OVERALL OBJECTIVES

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

REQUIREMENTS

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

Nextbeat Singapore Pte. Ltd.

Job Description

Working Location: Raffles Place Area

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

Monthly Salary: Up to $3.3K (Negotiable)

Job Responsibilities:

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

• Prepare and serve drinks in accordance with bar standards.

• Learn and execute cocktail recipes and bar concepts.

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

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

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

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

Job Requirements:

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

• Willingness to learn cocktails and speakeasy bar operations.

• Reliable, professional, and customer-oriented attitude.

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

Nextbeat Singapore Pte. Ltd.

EA License Number: 22C1267

EA Personnel No: R22110252

Amara Singapore

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

Job Description

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

Key Responsibilities

Sales & Business Development

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

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

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

Client Relationship Management

• Build and nurture relationships with existing and potential clients.

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

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

Event Support & Coordination

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

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

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

 Marketing & Sales Support

• Participate in marketing promotions, food tasting session,

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

• Monitor competitor offerings and market trends.

DUSIT THANI

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

Job Description

Job Title: Sous Chef

Job Description:

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

• Taste and monitor all food prepared to uphold company standards

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

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

• Coordinate kitchen operations by relaying orders and ensuring timely service

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

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

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

Job Requirements:

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

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

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

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

Benefits:

• Company Transport Pick-up/Drop-off Provided

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

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

*Only shortlisted candidates will be notified.

People Profilers Pte Ltd

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

Job Description

• 5-day work week

• Monthly Basic + commissions

• Exposure to high-value commercial renovation projects

Key Responsibilities:

• Source and develop new commercial renovation opportunities

• Build and maintain relationships with corporate clients and consultants

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

• Conduct client meetings and site visits

• Negotiate and close sales contracts

• Coordinate with design and project teams for costing and handover

Requirements

• Diploma in Business or related field

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

• Strong communication and negotiation skills

• Target-driven and self-motivated

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

We regret that only shortlisted candidates will be notified

People Profilers Pte Ltd

http://www.peopleprofilers.com

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

EA License No. 02C4944

Registration No. R22107092

Da Paolo Group Pte Ltd

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

Job Description

Job Description – Sous Chef

Concept: Da Paolo Tutto

Reports to: Head Chef / Executive Chef

Location: Holland Village or Jewel Changi

Employment Type: Full-time

Shifts: Straight shifts only (no split shifts)

⸻

Role Overview

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

⸻

Key Responsibilities

Kitchen Operations

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

• Maintain consistency in taste, presentation, and portion control

• Lead kitchen operations during assigned straight shifts

• Act as Head Chef in their absence when required

People & Leadership

• Supervise, coach, and motivate kitchen team members

• Enforce kitchen discipline, cleanliness, and SOP compliance

• Train junior chefs and support ongoing skills development

• Build a professional, respectful, and accountable kitchen culture

Food Quality & Menu Execution

• Uphold authentic Italian cooking techniques and recipes

• Ensure accurate execution of standardized menus

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

• Control food wastage through proper planning and preparation

Cost Control & Inventory

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

• Monitor portion control and food cost discipline

• Support stocktakes and wastage reporting

• Flag quality or supply issues promptly

Hygiene, Safety & Compliance

• Ensure full compliance with SFA food safety regulations

• Maintain high hygiene and cleanliness standards at all times

• Enforce proper food handling, storage, and labelling

• Lead by example in food safety practices

⸻

Requirements & Qualifications

Experience

• 3–5 years experience in a professional kitchen

• 1–2 years as Sous Chef or Senior CDP

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

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

Skills & Competencies

• Strong leadership and communication skills

• Calm and efficient under pressure

• Good understanding of kitchen cost control

• High standards of consistency and attention to detail

• Organised, reliable, and systems-driven

Personal Attributes

• Passion for Italian food and hospitality

• Hands-on leadership style

• Positive attitude and strong work ethic

• Comfortable working weekends and public holidays

• Prefers structured schedules (no split shifts)

Certifications

• Valid Food Hygiene Certificate (Singapore)

• WSQ Food Safety Level 3 preferred

Ippudo Singapore Pte. Ltd.

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

Job Description

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

Job Duties Kitchen:

- Ramen Section

- Side Dishes

- Cutting

- Ordering and stock management

- Prepare maintenance report, food loss report

- Ad hoc duties assigned by superior/ manager

Requirements:

- Students looking for internship in F&B related field

- Student interested in F&B industry

- Independent, self-motivated, resourceful and reliable

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

Offer:

- Hands on training with buddy in a busy restaurant

- Structure training program

- Opportunity to join as Full Time after internship

- Staff Meal provided

HOUSE OF ROASTED MEATS

Job Description

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

Key Responsibilities

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

Job Requirements

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

Working Hours

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

Employment Type

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

Banyan Tree Hotels & Resorts Pte Ltd

About Banyan Tree Group

Job Description

Main Duties and Responsibilities

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

Key Responsibilities

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

Job Requirements

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

Private Advertiser

Job Description

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

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

OUE Limited

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

Job Description

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

What will I be doing?

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

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

What are we looking for?

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

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

What will it be like to work for Hilton?

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

Kopitiam Investment Pte Ltd

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

Job Description

Job Description

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

Responsibilities

Training Program Development and Delivery

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

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

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

Standardisation and Quality Assurance

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

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

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

Administration and Reporting

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

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

Job Requirements

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

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

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

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

• Strong written and verbal communication skills.

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

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

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

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

Asian Gulf International

Job Description

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

Sales Supervisor Job Responsibilities

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

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

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

• Prepare sales presentations and other sales tools.

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

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

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

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

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

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

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

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

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

Sales Supervisor Skills/Abilities/Knowledge

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

• Proven work experience in marketing and achieving set targets.

• Excellent communication skills, both written and verbal communication.

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

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

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

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

• Strong organization skills and multi-tasking skills.

• The ability to work under pressure.

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

BYD BY 1826 (TANJONG PAGAR) PTE. LTD.

Job Description

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

Key Responsibilities

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

Requirements: 

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

ELITE MANPOWER SOLUTION SERVICES LLP

Job Description

1. Arranging kitchen duties

2. Supervise kitchen daily work done

3. able to do long hours in kitchen

4.kitchen Administrative work

5.Knowledge of the all ingredients preparations and cooking techniques

6.schedule planning

7. Running sales

8.handle clients complaint

9. handling staff

10.Doing project proposal

11.Willing to take charge of few places

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

Millennium & Copthorne International Limited

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

Job Description

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

Far East Organization

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

Job Description

TWO CHEFS BAR PTE. LTD.

Job Description

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

SEONGGONG PRESTIGE PTE. LTD.

Job Description

1. Daily Operations & Customer Handling:

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

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

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

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

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

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

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

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

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

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

2. Sales Building and Cost Management:

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

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

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

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

3. People Management:

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

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

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

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

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

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

4. Food Safety / Sanitation:

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

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

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

5. Workplace Safety & Security:

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

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

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

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

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

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

6. Others:

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

Requirements:

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

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

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

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

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

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

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

viii. Enjoys interacting with people and serving guests.

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

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

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

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

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

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

SEONGGONG PRESTIGE PTE. LTD.

Job Description

1. Services (Front of House):

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

· Be attentive to guests’ request efficiently and effectively.

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

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

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

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

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

2. Kitchen (Back of House):

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

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

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

• Ensure all stocks and ingredients are restocks/sufficient.

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

3. People Management:

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

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

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

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

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

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

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

4. Sales Building Management:

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

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

5. Workplace Safety & Security:

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

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

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

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

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

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

6. Others:

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

Requirements:

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

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

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

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

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

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

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

viii. Enjoys interacting with people and serving guests.

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

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

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

Jia Jia Le Cuisine F & B Pte. Ltd.

Job Description

Key Responsibilities

1. Kitchen Operations & Food Quality

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

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

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

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

2. Menu Planning & Cost Control

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

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

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

   • Review pricing and food margins regularly.

3. Team Management & Training

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

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

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

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

4. Operational Standards & Compliance

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

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

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

5. Coordination & Business Support

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

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

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

• Proven experience as an Executive Chef or Head Chef.

• Strong leadership and kitchen management skills.

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

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

Seorae Korean Charcoal BBQ

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

Job Description

1. Daily Operations & Customer Handling:

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

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

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

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

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

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

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

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

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

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

2. Sales Building and Cost Management:

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

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

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

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

3. People Management:

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

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

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

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

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

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

4. Food Safety / Sanitation:

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

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

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

5. Workplace Safety & Security:

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

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

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

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

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

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

6. Others:

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

Requirements:

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

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

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

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

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

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

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

viii. Enjoys interacting with people and serving guests.

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

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

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

Seorae Korean Charcoal BBQ

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

Job Description

1. Services (Front of House):

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

· Be attentive to guests’ request efficiently and effectively.

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

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

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

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

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

2. Kitchen (Back of House):

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

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

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

• Ensure all stocks and ingredients are restocks/sufficient.

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

3. People Management:

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

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

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

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

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

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

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

4. Sales Building Management:

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

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

5. Workplace Safety & Security:

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

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

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

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

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

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

6. Others:

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

Requirements:

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

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

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

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

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

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

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

viii. Enjoys interacting with people and serving guests.

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

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

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

Al Hanif Pte. Ltd.

Job Description

Job Description

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

• Check freshness of food and ingredients

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

• Develop recipes and determine how to present the food

•

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

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

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

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

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

• Plan orders of equipment or ingredients according to identified shortages

Requirements

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

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

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

Al Hanif Pte. Ltd.

Job Description

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

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

REQUIREMENTS

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

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

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

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

LEE QUAN (REVV) PTE. LTD.

Job Description

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

Requirements:

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

AZD PRIVATE LIMITED

Job Description

Job Responsibilities

• Provide professional service of makgeolli, ensuring proper presentation, pouring, and handling techniques that enhance the guest experience.
• Educate guests on the varieties of makgeolli, its cultural significance, and flavor profiles, offering personalized recommendations based on their preferences.
• Maintain and monitor makgeolli inventory, checking stock levels and quality to ensure proper storage conditions and freshness of products.
• Assist in training FOH staff on makgeolli basics, including its origin, types, and service techniques, to improve the team’s overall knowledge and service skills.
• Recommend makgeolli pairings that complement the restaurant’s dishes, and suggest additional beverages to enhance sales and customer enjoyment.
• Help organize and participate in makgeolli tasting events or promotional activities, introducing guests to different varieties and encouraging brand loyalty.

Job Requirements

• Passion for learning about makgeolli and other Korean beverages; prior knowledge of makgeolli is advantageous.
• Preferred to have a WSET Level 1 certification or similar basic qualification in wine or beverage service.
• Ability to engage guests with enthusiasm and professionalism, providing clear explanations and attentive service.
• Some experience in food and beverage or beverage service is preferred, with familiarity in serving drinks in a semi-fine dining environment.

AZD PRIVATE LIMITED

Job Description

Job Responsibilities

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

Job Requirements

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

AJUMMA'S WATERWAY POINT PTE. LTD.

Job Description

We are a Korean restaurant with multiple locations across Singapore, committed to fostering a positive and dynamic work environment—'Work Hard, Play Hard!' We're looking for passionate management professionals to join our growing family!

Job Position: Management Trainee

Monthly Salary: From $3,000 onwards

Job Responsibilities

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

Job Requirements

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

Why Join Us?

✔ 20 days of paid leave

✔ Medical benefits & insurance coverage

✔ Various allowances & incentives (Meal allowances, Revenue Incentives, etc.)

✔ Various bonuses (AWS, performance, attendance)

✔ Various rewards (Best Employee Award, Long services award, etc.)

✔ Strong career progression opportunities

✔ Revenue incentives

✔ Sponsored courses for career growth

If you’re the right fit for our team, apply now! We look forward to welcoming you on board!

Ajumma's Private Limited

Ajumma's is the result of our constant search for quality Korean food at pocket friendly prices

Job Description

We are a Korean restaurant with multiple locations across Singapore, committed to fostering a positive and dynamic work environment—'Work Hard, Play Hard!' We're looking for passionate management professionals to join our growing family!

Job Position: Management Trainee

Monthly Salary: From $3,000 onwards

Job Responsibilities

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

Job Requirements

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

Why Join Us?

✔ 20 days of paid leave

✔ Medical benefits & insurance coverage

✔ Various allowances & incentives (Meal allowances, Revenue Incentives, etc.)

✔ Various bonuses (AWS, performance, attendance)

✔ Various rewards (Best Employee Award, Long services award, etc.)

✔ Strong career progression opportunities

✔ Revenue incentives

✔ Sponsored courses for career growth

If you’re the right fit for our team, apply now! We look forward to welcoming you on board!

Ajumma's Private Limited

Ajumma's is the result of our constant search for quality Korean food at pocket friendly prices

Job Description

We are a Korean restaurant with multiple locations across Singapore, committed to fostering a positive and dynamic work environment—'Work Hard, Play Hard!' We're looking for passionate management professionals to join our growing family!

Job Position: Kitchen Assistant

Monthly Salary: From $2,500 onwards

Job Responsibilities:

• Assist in preparing ingredients for various dishes according to the restaurant's recipes and standards.
• Support the kitchen staff in cooking tasks such as grilling, frying, boiling, steaming, and stir-frying.
• Ensure the cleanliness and organization of the kitchen area.
• Monitor and restock ingredients and supplies in the kitchen.
• Accommodate special dietary requests or modifications to dishes as requested by customers, under the guidance of the kitchen staff or management.
• Follow all company policies and procedures related to food handling, safety, cleanliness, and customer service.
• Carry out any ad-hoc duties as assigned.

Job Requirements:

• Basic cutting skills required. Experience with wok cooking is an advantage.
• Ability to work efficiently in a fast-paced environment and manage time effectively.
• Flexibility to handle various tasks and adapt to changing priorities in a dynamic kitchen setting.
• Willingness to collaborate with the kitchen team and contribute to a positive working atmosphere.

Why Join Us?

✔ 20 days of paid leave

✔ Medical benefits & insurance coverage

✔ Various allowances & incentives (Meal allowances, Revenue Incentives, etc.)

✔ Various bonuses (AWS, performance, attendance)

✔ Various rewards (Best Employee Award, Long services award, etc.)

✔ Strong career progression opportunities

✔ Revenue incentives

✔ Sponsored courses for career growth

If you’re the right fit for our team, apply now! We look forward to welcoming you on board!

Ajumma's Private Limited

Ajumma's is the result of our constant search for quality Korean food at pocket friendly prices

Job Description

We are a Korean restaurant with multiple locations across Singapore, committed to fostering a positive and dynamic work environment—'Work Hard, Play Hard!' We're looking for passionate services professionals to join our growing family!

Job Position: F&B Executive

Monthly Salary: From $2,500 onwards

Job Responsibilities

• Ushering the guests warmly upon arrival and escorting them to their tables with the menus.
• Serve food and beverages to guests according to established fine-dining service standards in a timely-manner.
• Be knowledgeable about the menu, including ingredients and preparation methods.
• Anticipate and fulfil customer needs, such as refilling water glasses or providing additional utensils.
• Present and explain the bill to customers, as well as process payments accurately and efficiently.
• Address customer concerns and complaints in a timely and professional manner.
• Ensure compliance with health and safety regulations to maintain high-quality hygiene standards.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• Customer-oriented and proactive
• Familiarity with health and safety regulations and food safety standards.
• Effective verbal and written communication skills in English are essential, as our customers primarily communicate in English.

Why Join Us?

✔ 20 days of paid leave

✔ Medical benefits & insurance coverage

✔ Various allowances & incentives (Meal allowances, Revenue Incentives, etc.)

✔ Various bonuses (AWS, performance, attendance)

✔ Various rewards (Best Employee Award, Long services award, etc.)

✔ Strong career progression opportunities

✔ Revenue incentives

✔ Sponsored courses for career growth

If you’re the right fit for our team, apply now! We look forward to welcoming you on board!

Bachmann Japanese Restaurant Pte Ltd

Job Description

Job Duties

· Working with Outlet Manager to manage all F&B and day-to-day operations

· Learn from Outlet Manager to acquire information about methods,

procedures, and standards required to perform and excel in your training

· Serve guests efficiently and cater to special requests of guests

· Maintain cleanliness and ensure hygiene standards are met according to Company’s requirements

· Progressively master the skills to run restaurant operations

· Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

· Perform any ad-hoc duties as required by Management

Job Requirements /

Skills

· At least GCE O-Level / Diploma / Degree qualifications

· Able to perform split shift and work on weekends and public holidays

· With F&B experience is an asset but not essential

· Pleasant and cheerful personality, energetic and team player

· Willing to learn and has passion for service industry

· Provide friendly and professional service to customers

· Able to multi-task and adapt to fast paced environment

· Possess WSQ Food & Hygiene Certificate

Ippudo Singapore Pte. Ltd.

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

Job Description

Join Ippudo and you will enjoy the fun in our family!

Duties and Responsibilities:

• Bring customers to their tables.

• Clearing and setting up of tables.

• Preparation of condiments, beverages and desserts.

• Serving of food and beverages.

• Sending of bills and cashiering.

• Wiping of utensils.

• Answering phone call and customers’ inquiries.

• Cleaning of store – mopping, sweeping, wiping of glass and mirrors, etc.

• Attending to customers’ needs.

• Making daily sales report and updating maintenance report.

• Sorting invoices, recording food loss and assisting with petty cash claims.

• Ordering from suppliers, maintaining inventory list and stocktaking.

• Training and coaching of staff.

• Section planning.

• Learn about food and beverage knowledge, and company’s culture.

• Leading store’s daily meeting – reviewing operations and sales.

• Reporting to Store Manager.

• Resolving basic customers’ complaints.

• Ensure high standard of cleanliness and maintain good personal hygiene to adhere to company’s image.

• Ad hoc duties assigned by superior/manager.

Requirements:

• Candidates must possess at least a Diploma, Advanced/ Higher/Graduate Diploma, Food & Beverage Services Management or equivalent.

• At least 1-2 year(s) of working experience in the related field is required for this position.

• Good interpersonal and communication skills.

• Independent, self-motivated, resourceful and reliable.

• Problem solver and has passion to think out of the box to achieve desires outcome.

• Able to work efficiently under pressure.

• Basic customer service skills.

• Good work ethics (integrity, teamwork, punctuality, respect).

TIAN TIAN JIAK ORGANIC PTE. LTD.

Job Description

• ensure kitchen is at highest level of hygiene quality in accordance with SFA guidelines
• ensure work place safety which includes but not limited to proper handling of tools & equipments
• ensure all kitchen staff strictly adhere to all safety procedures and regulations
• oversees all culinary operations
• responsible for menu development
• cost control
• maintain stock inventory list and conduct regular stock check/ audit
• ordering of ingredients and quality control
• training of kitchen staff
• ensure kitchen able to meet highest quality and consistency
• conduct risk assessment

Capella Hotel Singapore

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

Job Description

Position Overview
The Director of Sales & Marketing leads the sales and marketing team in optimising revenue from room sales, catering, events and conference services by attaining sales revenue targets. The individual directs all sales and marketing activities including market research and partnership management.

The Role:

Sales, Marketing and Revenue

• Develop sales and marketing key performance indicators for the department
• Direct development of branding strategies to enhance brand reputation and equity
• Drive revenue management for the sales and marketing department to achieve revenue growth
• Establish annual business plans for the sales and marketing department
• Lead formulation of sales, marketing and public relations strategies
• Lead review of reputation risk exposure across business units to minimise business impact
• Direct resource management for sales and marketing activities to achieve performance targets
• Drive negotiation and management of alliances and partnerships to expand sales and marketing networks
• Establish ethical, legal and regulatory parameters, procedures and guidelines for sales and marketing activities
• Lead market research to identify industry and market trends for sales and marketing opportunities
• Oversee and direct all sales and marketing activities
• Oversee performance management of the sales and marketing department to achieve sales targets
• Establish and upkeep strategic partnerships with external stakeholders
• Foster relationship with internal and external stakeholders for business growth
• Lead collaboration with internal stakeholders to enhance brand image and customer experience
• Develop seasonal campaigns, culinary collaborations, and immersive experiences that drive awareness, loyalty, and profitability
• Maintain up-to-date knowledge of market trends and competitive performance in Singapore and regional luxury hospitality and dining, seeking ongoing opportunities to enhance Capella Singapore's offering
• Monitor current and emerging hospitality trends to ensure Capella Singapore remains competitive and positioned as a market leader

Finance and Economy

• Ensure departmental financial performance meets or exceeds budgeted profit targets
• Participate in monthly P&L reviews and financial reporting
• Provide timely and accurate performance forecasts on a daily, weekly, and monthly basis as required
• Ensure robust financial systems and controls are in place across departments to maximize revenue and control costs
• Review and analyze financial reports, ensuring accurate forecasting and implementing action plans to address any shortfalls
• Conduct monthly profit and loss reviews with direct reports, identifying variances and developing corrective strategies
• Ensure departmental costs, including labor and GOP%, remain aligned with revenue performance. Identify efficiency opportunities without compromising service quality
• Cultivate trusted relationships with suppliers and partners that reflect Capella's standards for quality and sustainability
• Contribute actively to annual budget preparation and CAPEX planning.
• Explore ways to increase departmental profitability through effective resource use, up-selling, and use of technology to drive productivity.

Human Resources and Development

• Provide inspirational leadership aligned with the Capella Pillars, fostering a culture of excellence, innovation, and care
• Support direct reports in achieving performance goals based on Capella competencies
• Ensure effective communication channels are in place, including regular departmental meetings and communication for non-attendees
• Conduct regular performance reviews, goal-setting, and feedback sessions with all direct reports. Ensure job chats and appraisals are consistently executed across departments
• Partner with Human Resources to ensure strong recruitment, onboarding, recognition, and retention strategies that support performance culture
• Work with the Learning and Development team to ensure a structured training program is in place, covering induction, cross-training, and management development
• Participate in, lead, and support hotel-wide training initiatives and development programs. Including supporting taskforce in new opening Capella & Patina Hotels.
• Identify high-potential team members for succession and career growth, creating development plans in collaboration with HR and department leaders
• Be fully conversant with the Capella Singapore Employee Handbook, and ensure best practices and strong employee relations are maintained at all times

Talent Profile:

1. Bachelor's degree in relevant field
2. Prior experience leading Sales & Marketing functions as Director of Sales & Marketing in a luxury hotel environment, with demonstrated success managing luxury leisure, HNW, and premium corporate market segments.
3. Prior international experience with strong exposure to luxury markets
4. People developer with strong interest in building a high performing team

GATEWAY INTERNATIONAL RESOURCES PTE. LTD.

Job Description

Job Description & Requirements

Roles & Responsibilities

Key Responsibilities:

Food Preparation and Cooking:

Preparing a wide range of dishes, ensuring quality and presentation standards are met.

Kitchen Management:

Overseeing all kitchen operations, including food storage, inventory management, and equipment maintenance.

Food Safety and Hygiene:

Ensuring compliance with all health and safety regulations, including proper food handling and storage.

Essential Skills:

Culinary Expertise:

Strong cooking skills, knowledge of various cuisines, and experience with different cooking techniques.

Organizational and Time Management:

Ability to prioritize tasks, manage multiple responsibilities, and work efficiently under pressure.

Communication and Interpersonal Skills:

Ability to communicate effectively with kitchen staff, wait staff, and other team members.

Mandai Wildlife Group

Mandai Wildlife Group is dedicated to caring for the planet and protecting animals and nature. Conservation education is intrinsic in all interactions with the Group, to inspire action for a healthier world.

Job Description

SUTL Marina Development Pte Ltd

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

Job Description

Asian Gulf International

Job Description

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.

• Giving instructions or orders to subordinate employees.

• Ensuring that the work environment is safe, secure and healthy.

• Meeting deadlines.

• Approving work hours.

• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.

• Excellent communication skills.

• Eye for detail and accuracy.

• Reliable, with high integrity and strong work ethic.

• Ability to work as part of a team.

• Professional appearance and attitude.

• Computer literacy.

• Proactive organizational skills.

• High school diploma.

• Ability to keep a positive attitude in a fast-paced environment.

Bachmann Japanese Restaurant Pte Ltd

Job Description

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed

• Overseeing outlet operations and maintaining its operational smoothness

• Maintain high productivity, quality, and customer service standards

• Respond efficiently and accurately to customer feedback

• Recruiting & hiring of restaurant staff

• Responsible for induction training and on the job training of new employees and also newly promoted staff

• Responsible for employee's performance and discipline

• Responsible for achieving target sales and profit levels

• Liaise with Central Kitchen and external suppliers for ordering

• Manage stock levels of beverage and other related utensils and cutleries

• Backend duties: Sales report, stock takes, scheduling etc

• Ensuring safety, cleanliness and sanitation standards are adhered to by all staffs of the restaurant

Job Requirements

• Minimum GCE O-Level or ITE qualifications

• Minimum 3 years managerial experience in F&B or relev experience

• Positive attitude with ability to influence and lead a team

• With F&B experience is an asset but not essential

• Pleasant and cheerful personality, energetic and team player

• Provide friendly and professional service to customers

• Able to multi-task, adapt to fast paced environment and work under pressure

• Able to perform split shift and work on weekends and public holidays

• Possess WSQ Food & Hygiene Certificate

YANG ZHENG SERVICES PTE. LTD.

Job Description

Cleaning company hiring full-time cleaning services manager.

We handle all kinds of cleaning projects ranging from commercial/residential/private projects.

Job Scope:

Manage our company's project operations around Singapore.

Assist Sales Team in closing sales leads and commencement of project.

Able to handle ground operation team and needs.

Attend meetings to understand and meet client's requirements.

Review work site to ensure cleaning standards are met.

Procurement of Cleaning supplies and machinery

Manage recruitment for cleaners.

Schedule daily attendance roster.

Performance based (KPI Target)

Ensure proper documentation & reporting

Able to travel around Singapore to manage different project sites.

Bonus and incentives awarded for good performance and KPI.

Company vehicle will be provided for travelling to different locations if handling many projects.
Higher transport allowance can be provided if using own vehicle.

Be part of our growing team!

Requirements:

1.Min Diploma or professional qualification with at least 2-3 years of relevant working experience in the cleaning industry.

2. Proficient in email and microsoft office skills.

3. Advantage to have Class 3/3A License (Company vehicle provided)

4.Able to work under pressure and solve client's complaints/requirements professionally.

5.Excellent leadership skills with good initiatives, able to analyses and work positively.

6.Strong interpersonal and communication skills, presentation skills, able to read and write English.

7. Self-motivated and able to manage multiple and complex tasks in a fast-paced environment.

Be part of our growing team! Interested parties, please contact us for more information. Thank you.

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Housekeeping Department.

Reporting to the Executive Housekeeper, your job responsibilities include, but not limited to:-

Duties & Responsibilities

• Liaise with Maintenance Department for carrying out of maintenance projects.
• Liaise closely with Front Office for group and VIP arrivals.
• Liaise with Food & Beverage Department for internal and outside catering function.
• Liaise with contractors on schedules for cleaning pest control and gardening etc.
• Prepare the duty roster and plan assignment for both in house and contract workers.
• Carry out daily briefing for the Housekeeping Attendants.
• Inspect guestrooms, corridor pantries, staircases, function rooms, public areas and staff lockers.
• Handle guests’ complaints to the best of her/his ability. Report on the guests’ feedbacks to Executive Housekeeper.
• Control stocks for minibar, carpet/fabric/linen, liaise with suppliers for purchases.
• Assist the Executive Housekeeper to prepare the expenses budget for Housekeeping Department.

Requirements:

• Minimum a Diploma level qualification or equivalent.
• Minimum 2 years experience in similar capacity.
• Able to work independently and as a team.
• Able to start within short notice.

TWG Tea Company Pte Ltd

TWG Tea Company Pte Ltd implies a long history of perpetual exploration and creativity…

Job Description

Job Descriptions

• Straight-shifts of 5 days 44 working hours schedule

• Station at outlet/central kitchen assigned

• Assist Chef with creation and preparation of cuisines

• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards

• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes

• Check that quantity and quality of items ordered are received and stored in proper condition

• Works closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Welfare & Benefits

• 13th Month Salary

• Meal Allowance

• Performance Bonus

• Birthday Incentives

• Medical Benefits

• Staff Discount

• Festive Gifting

Requirements

• At least 2 to 3 years relevant experience in French cuisine

• Able to learn and adapt to various line positions within location

• The ability to work effectively in a team environment

• Must present a positive and professional attitude at all times

• 5 days work-week, 44 working hours including weekends and public holidays

Only shortlisted candidates will be notified.

Please upload a detailed resume, indicating reasons for leaving, last drawn salary, expected salary and date of availability.

Meating Place

Job Description

We’re on the hunt for dedicated, skilled chefs who take their craft seriously. If you’re someone who thrives in the heat of a professional kitchen, values precision, and understands that every dish leaving the pass carries your reputation — we want you.

Responsibilities:

• Report directly to the Sous Chef, supporting daily operations and executing tasks with focus and discipline.

• Ensure all kitchen tools, equipment, and workspaces are clean, functional, and up to standard.

• Collate and compile daily ingredient and order lists for the Sous Chef.

• Maintain mise en place, keeping stations fully prepped and ready for every service.

What You Bring:

• Strong communication skills — you listen, learn, and lead by example.

• The ability to handle pressure without losing your head — service is fast, the pace is relentless.

• Solid knowledge of health, safety, and food hygiene practices — no shortcuts.

• A willingness to share your skills and mentor junior staff — the team rises together.

• Dependability — you show up, on time, every time.

• A sharp eye and a proactive mindset

Why Join Us: We don’t sugarcoat it — this is a tough industry, but if you’ve got the grit and the hunger to push yourself, there’s real opportunity here. We offer career progression across various concepts, with the chance to sharpen your skills alongside a team that takes pride in what we do.

If this sounds like the next step in your culinary journey, we want to hear from you.

Join the team. Let’s cook.