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

Settha Palace Hotel

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

Job Description - 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.

M Hotel Singapore

Job Description

Position Summary

Junior Sous Chef supervises the staffs and oversees daily operations of the kitchen. He/She ensure that the food preparation is according to SOPs and upkeep kitchen hygiene standards.

Responsibilities

• Ensure quality of food items according to the standards in place and all food items are in perfect sanitary condition
• Comply and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and checking and controlling cooks applying all standards in place
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food products
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers
• Ensure a cooperative and professional rapport is maintained with all external controls
• Build and promote a cooperative working climate, maximizing productivity and employee morale
• Provide constant feedback to the line cooks on their performance, creating a work environment which values trust and transparency
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times

MCI Career Services Pte Ltd

Job Description

Benefits

• Basic up to $3000
• Monthly incentives up to $600
• Signing bonus $1000
• Performance bonus $100
• Night shift allowance up to $500
• Seasonal Gifts
• Birthday bonus
• 5 day work (rotational shift)

Job Responsibilities

• Simple housekeeping duties 
• Frying and cooking 
• Adhere is FIFO procedure for food storage 
• Ensure minimum food wastage 
• Other ad-hoc duties assigned 
 

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

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

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

Lim Jing Yi (Gennie)
Registration Number: R23116699
EA License No: 06C2859
MCI Career Services Pte Ltd

SATS Ltd.

Job Description

About us

SATS is Asia's preeminent provider of food solutions and a global leader in gateway services. Using innovative food technologies and resilient supply chains, we create tasty, quality food in sustainable ways for airlines, foodservice chains, retailers and institutions. With heartfelt service and advanced technology, we connect people, businesses and communities seamlessly through our comprehensive gateway services for customers such as airlines, cruise lines, freight forwarders, postal services and eCommerce companies.

Fulfilling our purpose to feed and connect communities, SATS delights customers in over 201 locations and 23 countries across the Asia Pacific, UK, Europe, the Middle East and the Americas. SATS has been listed on the Singapore Exchange since May 2000. For more information, please visit www.sats.com.sg.

Key Responsibilities

• Oversee and lead the culinary team
• Responsible for the smooth and efficient operation of all Event
• Ensure that adequate resources, i.e. manpower, materials and equipment, are available for the efficient production and presentation of all Events.
• Make recipes and maintain up-to-date and accurate costing of all dishes prepared and sold to obtain maximum profit.
• Prepare new menus for the various cuisine.
• Hold daily meetings with the Chef de Parties and cook to ensure the smooth running of the kitchen.
• Develops and writes standard recipes.
• Ensure that all stocks are ordered to the correct quantities, quality and price.
• Develop and maintain operations manuals for all food production.
• Set and maintain standards for all food production guidelines.
• Participate in the preparation of the club's revenue plan and marketing programs.
• Responsible for the hygiene/food safety in the food outlet kitchens.
• Engage in skill training for cooks.
• Develops and writes standard recipes.
• Develops new dishes and products.
• Takes steps to ensure that outstanding culinary technical skills are maintained.
• Attend to complaints and feedback to improve the quality of food.

#LI-PT1

Key Requirements

• 3 years’ experience of relevant experience
• High creativity and good administrative skills
• Strong leadership and interpersonal skills
• Good written and verbal communication skills in English.

SATS Ltd.

Job Description

About us

SATS Food Services Pte Ltd, a wholly-owned subsidiary of SATS, is the largest integrated food company in Singapore, with a wide portfolio of food products and services. The three core businesses of the company are food distribution and preparation, manufacturing & processing and abattoir & hog auction. With a strong network for global distribution of popular food products, Halal certified facilities and global accreditations such as HACCP, ISO and BRC, customers in this industry include food retail chains, food manufacturers, processors and caterers as well as gourmet food stores across Asia.

Key Responsibilities

You will be responsible for providing guidance to cooks and improving their cooking skills. You will spend at least 75% of your time on hands-on cooking. • Manage Complex Centralized Kitchen operation; ensure a safe and hygienic kitchen environment, and food are served in top quality according to SOP • Supervise all culinary crew; ensure all culinary staff practise good personal hygiene practices, compliance to food safety and workplace safety requirements • Assist in the preparation and service of food to customers • Lead the team and ensure the kitchen runs smoothly at all times

Key Requirements

- At least a holder of NTC2 or NTC3 in Food Preparation - Familiar with local food cuisine- Experience in managing centralized kitchen operations - Valid basic food hygiene certification

SATS Ltd.

Job Description

About SATS – Feed and Connect Communities

SATS is Asia's leading provider of food solutions and gateway services. Using innovative food technologies and resilient supply chains, we create tasty, quality food in sustainable ways for airlines, foodservice chains, retailers and institutions. With heartfelt service and advanced technology, we connect people, businesses and communities seamlessly through our comprehensive gateway services for customers such as airlines, cruise lines, freight forwarders, postal services and eCommerce companies.

Fulfilling our purpose to feed and connect communities, SATS delights customers in over 55 locations and 14 countries across the Asia Pacific, UK, and the Middle East. SATS has been listed on the Singapore Exchange since May 2000. For more information, please visit www.sats.com.sg.

KEY RESPONSIBILITIES

• Prepare raw materials/ingredients for cooking
• Cook food in accordance to the specified recipes and apply different methods of cooking
• Dish out, replenish food during meal time, serving and out-ration
• To collect food samples after each meal
• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc
• Mentor new culinary staff, Supervise Commis Chef/ Demi Chef
• Load; unload and delivery of food items (cooked and raw materials/ingredients)
• Other duties that Company deem relevant may also be assigned.

KEY REQUIREMENTS

• At least a holder of NTC2 or NTC3 in Food Preparation
• Familiar with local food cuisine
• Experience in managing centralized kitchen operations
• Valid basic food hygiene certification

Bettr Barista

Job Description

Dempsey Resource Management Inc.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• 1.Directs food preparation and collaborates with executive chef.

• 2.Helps in the design of food and drink menu.

• 3.Produces high quality plates, including both design and taste.

• 4.Oversees and supervises kitchen staff.

• 5.Assists with menu planning, inventory, and management of supplies.

• 6.Ensures that food is top quality and that kitchen is in good condition.

• 7.Keeps stations clean and complies with food safety standards.

• 8.Offers suggestions and creative ideas that can improve upon the kitchen’s performance.

• 9.Prepares food properly.

• 10.Schedules staff shifts.

• 11.Trains new employees.

• 12.Orders food supplies.

• 13.Monitors and maintains kitchen equipment.

• 14.Solves problems that arise and seizes control of issues in the kitchen.

QUALIFICATIONS AND REQUIREMENTS:

• Job Requirements

• Education

•  Bachelo's/College Degree in Food & Beverage Services Management or Culinary arts.

•  Minimum 3-5 years cooking experience in a fine dining or hotel environment and experience in a culinary

  leadership role preferred

•  Safe Food Handling Certification.

Relevant skills:

•  The ability to constantly perform well in a high-pressure and fast-paced environment.

•  Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions

•  Ability to communicate clearly with managers, kitchen and dining room employees, and guests.

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Friday: Morning, Afternoon, Evening
  • Saturday: Morning, Afternoon, Evening
• 2-3 years of relevant work experience required for this role
• Working rights required for this role

Hotel Grand Pacific

Job Description

Job Description: 

• Support the Executive Chef and the team ensuring smooth daily operations in the kitchen.
• Prepare and cook food according to recipes, quality standards and presentation standards in a timely manner. 
• Ensure the freshness of ingredients and final products.
• Assist in maintaining and monitoring inventory records. 
• Maintain cleanliness and tidiness in the kitchen, walk in fridge/freezer, dry store area, back area etc. 
• Conduct regular inspections of food products to ensure freshness, quality, and consistency, taking corrective action as needed to maintain standards.
• Provide guidance, support, and mentorship to kitchen staffs. 
• Ensure compliance with food safety regulations and sanitation standards in the kitchen area, including proper food handling, storage, and cleanliness.
• Perform any other ad-hoc duties and responsibilities as assigned.

Requirement:

• Possess a Diploma or Certificate in Culinary Arts. 
• Minimum 2 years of relevant experience
• Experience in hotel hot/cold kitchen or Chinese cuisine is preferred 
• Possess WSQ Food Safety & Hygiene Certificate.
• Strong team player with the ability to work independently.
• Able to work on rotating shifts, weekends and public holiday.

DAY ONE PTE. LTD.

Job Description

• Looking for candidates available to work:
  • Monday: Morning, Afternoon
  • Tuesday: Morning, Afternoon
  • Wednesday: Morning, Afternoon
  • Thursday: Morning, Afternoon
  • Friday: Morning, Afternoon
  • Saturday: Morning, Afternoon
• 2-3 years of relevant work experience required for this role
• Working rights required for this role
• Expected salary: $2,925 - $3,651 per month

Avenue K

Job Description

Amara Sanctuary Resort Sentosa

Job Description

JOB RESPONSIBILITIES:

• Develop and implement business strategies for the kitchen that align with the company's overall mission, values and strategies.
• Ensure the safety and hygiene standards in the kitchen are established, implemented and maintained.
• Review and control food costing.
• Check and ensure a consistency in the freshness and quality of food.
• Consistently improve and maintain a high quality food preparation and food presentation.
• Supervise associates to keep the kitchen areas organized and tidy on a daily basis especially the refrigerators and storerooms.
• Check and ensure storage of food items complies fully with provincial regulations.
• Purchase food and culinary equipment and supplies for the kitchen. Manage and maintain an acceptable inventory level for operational need.
• Control costs through minimizing wastages by ordering required stock quantities.
• Create new menus for special events/festivities on an annual basis. Work closely with other departments such as Sales, to design special menus for events.
• Ensure staff are well trained by Chefs in food knowledge and preparation.
• Ensure staff grooming, quality of food prepared, staff food handling skills and hygiene standards are observed and complies with regulations and expected standards.
• Conduct monthly meeting with the team to discuss operations issues and brainstorm ideas to improve the standard and presentation of food.
• Conduct performance appraisals for associates and manage their performance through coaching and training in accordance with established Resort standards.
• Submit reports as and when required by Management.
• Perform any other duties as assigned by Management.

JOB REQUIREMENTS :

• Demonstrate and be perceived as a role model.
• Good communication and leadership skills.

HEY ROCKET PTE LTD

Job Description

Job Description

• Assist with planning and preparing buffet items, ensuring high quality and appealing presentation.
• Set up, replenish, and maintain buffet stations throughout service, keeping items fresh and available.
• Help manage stock and supplies, ensuring ingredients are available and wastage is minimized.
• Support and guide junior kitchen staff in food prep and buffet setup.
• Enforce cleanliness and safety standards in the kitchen and buffet areas.
• Occasionally interact with guests to gather feedback or address questions about the buffet.

Job Requirements

• Proven experience as a CDP/Junior Sous Chef, preferably in a hotel environment.
• Specialize in Western / International cuisine.
• Strong leadership and communication skills.
• Knowledge of food safety and sanitation standards.
• Willing to do shift work, which includes weekends / PH

Salary and Renumeration

• From $3000+ (dep. on exp)
• Staff benefits
• Good career development and progression!

Interested applicants please click apply now!

Hey Rocket Pte. Ltd. (EA 21C0816)
Tan Zi Jian (R23116456)

Grand Hyatt

Job Description

Summary

Grand Hyatt Manila offers a myriad of exciting experiences and dramatic restaurant concepts making it a destination within a destination. Embracing the #LivingGrand philosophy, we bring moments of more to everything that we do.

We are seeking a well-experienced Sous Chef – Dim sum (Chinese National) who will oversee the day-to-day operations of the No. 8 China House Kitchen.

 
In this role, the talented and experienced Chinese Sous Chef must effectively accomplish kitchen and admin responsibilities such as: overseeing food preparation and logistics, managing an efficient kitchen team, diligently monitoring inventory of food and kitchen supplies, ordering, as well as implementing policies and procedures. The right candidate should share our passion for providing bold and memorable moments thru our F&B offerings that reflect the hotel’s focus on quality and creativity, all served in grand style.  

Ideal candidate must meet the following requirements:

• Education: Bachelor’s degree in hospitality or related field

• Professional Experience in Hospitality: Progressive career in Chinese kitchen gained over the last 5 years, 2 years of which would have been spent as a Sous Chef.

• Comprehensive knowledge of Chinese cuisine and food presentation is essential.

• Leadership Experience: Demonstrated skills in leading a diverse team with varying degrees of experience and talents Able to teach and inspire team members to be their best every day.

PRADA Singapore Pte Ltd

Job Description

Etna Upper East Coast

Job Description

• Looking for candidates available to work:
  • Monday: Afternoon, Evening, Morning
  • Tuesday: Afternoon, Evening, Morning
  • Wednesday: Afternoon, Evening, Morning
  • Thursday: Afternoon, Evening, Morning
  • Friday: Afternoon, Evening, Morning
  • Saturday: Afternoon, Evening, Morning
  • Sunday: Afternoon, Evening, Morning
• 2-3 years of relevant work experience required for this role
• Working rights required for this role
• Expected salary: $3,800 - $4,500 per month

LXM Creativity Pte. Ltd.

Job Description

Key Responsibilities:

1. Menu Planning and Development: Design menus that reflect the restaurant's concept, emphasizing creativity, seasonal ingredients, and quality
2. KitchenOperations Management: Oversee daily kitchen activities, ensuring efficient workflow, consistency, and adherence to recipes and presentation standards.
3. Team Leadership and Development: Lead, mentor, and train the kitchen team, fostering a positive work environment and conducting regular performance reviews.
4. Cost and Inventory Control: Manage food costs, portion sizes, and inventory to meet budget goals, while minimizing waste and maximizing profitability.
5. Quality and Safety Standards: Ensure compliance with health and safety regulations, maintaining high standards for cleanliness, food safety, and kitchen organization.
6. Supplier and Vendor Relations: Source and negotiate with suppliers to secure quality ingredients at competitive prices, managing stock levels effectively.
7. Customer Satisfaction and Feedback: Engage with guests when necessary to gather feedback on the dining experience and resolve any food-related issues promptly.
8. Innovation and Special Offerings: Develop seasonal specials and new menu items that enhance the dining experience and keep the menu fresh and appealing.

Qualifications:

Education: Basic culinary training or equivalent experience.

Experience: 3-5 years in restaurant kitchens, ideally with some leadership experience. Team Management: Ability to supervise and motivate kitchen staff.

Menu Skills: Knowledgeable in cost-effective menu creation, focusing on quality and creativity. Cost Control: Some experience in budgeting and inventory management.

Food Safety: Basic food safety certification.

Adaptability: Flexible and responsive to a dynamic environment.
 

If you are a motivated leader with a passion for delivering excellent service, we'd love to have you on our team!

Marina Bay Sands Pte Ltd

Job Description

Job Responsibilities

Culinary Operations Management

• Provide quality food products for our guests and support in achieving all goal designated by the Management team
• Provide direction for menu development and implementations
• Monitor the quality of raw and cooked food products to ensure that standards are met
• Develop interesting, exciting and balanced menus on a timely basis that are appropriate and responsive to the market
• Assist marketing efforts by creating and being known for an Unique Selling Point
• Taste food regularly and express informed and constructive suggestions to Chefs and team regarding food preparation and presentation
• Oversee the annual budgets and review sales and food cost on a regular basis to achieve budgetary goals
• Estimate food consumption to schedule purchases and requisition of raw materials while developing and implementing guidelines to control procedures for procurement and receiving areas
• Maintain a good knowledge of industry trends and changes
• Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
• Provide reviews on menus, analyse recipes, determine food, labor, and overhead costs; and assign prices to menu items
• Work with Facilities Management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
• Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
• Ensure a cooperative and professional rapport is maintained with all external controls
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
• Work closely with the General Manager as a partner of the business
• Work in a kitchen set-up and continuously maneuver in and around all areas of offices

Hygiene and Sanitisation Management

• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Chief Steward
• Comply and ensure hygiene policies are strictly adhered to on a daily basis
• Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding

Job Requirements

Education & Certification

• Degree / Diploma / Certification in Culinary or Management

Experience

• Minimum 5 years of experience in relevant restaurant concept and 5 years of experience as a leader in large culinary operations

Other Prerequisites

• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
• Knowledge of fine dining cantonese cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
• Good knowledge in accounting and calculation of food costs

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

SWEET POTATO PROJECT PTE. LTD.

Job Description

Shangri-La's Boracay Resort & Spa

Job Description

Shangri-La's Boracay Resort & Spa

Job Description

Shangri-La's Boracay Resort & Spa

Job Description

Private Advertiser

Job Description

We are seeking an experienced and creative Head Chef to lead our culinary team and manage all aspects of kitchen operations. This role is responsible for menu planning, P&L management, food preparation, quality control, staff management, and ensuring an outstanding dining experience for our guests. The ideal candidate will have a passion for culinary excellence, a flair for innovation, and a strong commitment to delivering exceptional food and service.

Overall Role Responsibilities:

Key Responsibilities

1. Menu Planning and Development

• Design and develop innovative, appealing menu offerings that cater to diverse tastes and dietary needs.
• Stay current with food trends, incorporating fresh ingredients and new cooking techniques.

2. Food Preparation and Cooking

• Supervise all food preparation, maintaining high standards of quality, taste, and presentation.
• Ensure a clean, organized kitchen environment that meets food safety and sanitation guidelines.

3. Staff Management

• Recruit, train, and mentor the kitchen team, including chefs, cooks, and assistants.
• Set clear performance expectations and provide continuous feedback to build a high-performing team.

4. Quality Control

• Conduct regular quality checks on dishes to ensure consistency in taste, presentation, and portion size.
• Promptly address any issues to maintain exceptional food standards.

5. Inventory and Cost Control

• Manage inventory and control food costs through efficient ordering and waste reduction strategies.
• Monitor expenses and adhere to budgetary constraints.

6. Collaboration and Communication

• Coordinate with front-of-house staff to ensure smooth kitchen operations and timely service.
• Effectively communicate special dietary requirements or preferences to the kitchen team.

7. Compliance and Safety

• Ensure compliance with health, safety, and food handling regulations.
• Conduct regular inspections and promptly address any safety concerns.

Qualifications

• Minimum 5 years’ experience as a Head Chef or Executive Chef in a high-volume restaurant or culinary establishment.
• Strong financial acumen in cost and budget management.
• Culinary degree or equivalent certification preferred.
• Proven leadership and team management skills.
• Creative talent for developing innovative, crowd-pleasing dishes.
• Excellent knowledge of cooking techniques and diverse cuisines.
• In-depth understanding of food safety regulations and best practices.
• Strong communication and teamwork abilities.
• Ability to work effectively under pressure with a positive attitude.
• Flexibility to work evenings, weekends, and holidays as needed.

SULTAN PALACE RESTAURANT PTE. LTD.

Job Description

EIC RECRUITMENT PTE. LTD.

Job Description

The Abaca Group Inc.

Job Description

• Reports and follows through all delegated tasks given by the Chef de Cuisine to ensure that they are done in a timely manner by the kitchen staff and supervisors.
• Checks on the Jr. Sous Chef/CDP on the delivered, undelivered, 86 items. Reports to the Chef de Cuisine all lacking/86 items
• Controls daily all store/kitchen purchases to practice stock management skills.
• Checks the accomplished store checklists for any discrepancies, need for improvement, or need for revisions.

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Friday: Morning, Afternoon, Evening
  • Saturday: Morning, Afternoon, Evening
  • Sunday: Morning, Afternoon, Evening
• 2-3 years of relevant work experience required for this role
• Working rights required for this role
• Expected start date for role: 15 November 2024

PLAIN VANILLA BAKERY

Job Description

L&D MANPOWER SOLUTIONS PTE. LTD.

Job Description

SPACE TPC Pte Ltd

Job Description