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Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

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

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

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

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

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

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Waiter

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

• Providing excellent food & beverage service to hotel guests staying with us and using our meeting facilities
• Serving guests at the restaurant, bar, poolside and banqueting/ meetings of up to 250 pax
• Soliciting guest feedback to improve our F&B operation
• Perform any other duties as assigned by the hotel's management
• Work on a split shift system. 6 day work week

Position reports to the Restaurant & Banquet Manager.

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

You'll get:

• 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 with a strong hospitality background.
• An environment where you're given opportunity to grow and advance in your F&B career.
• Economy air ticket, tax free salary, suitable sharing accommodation on site, laundry, staff 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.

Ciclo Hong Kong

Job Description

About the role

Ciclo Hong Kong, a fusion restaurant in the Causeway Bay, is seeking a passionate and experienced Head Chef to join our talented culinary team. This is a full-time position.

What you'll be doing

1. Prepare and cook a variety of high-quality dishes following established recipes and standards

2. Collaborate with the the team to develop new menu items and refine existing recipes

3. Assist with inventory management and ordering of necessary supplie

4. Maintain a clean and organized kitchen environment

5. Mentor and train junior kitchen staff, as needed

What we're looking for

1. Minimum 3 years' experience as a Chef in a high-quality restaurant or hotel kitchen

2. Strong technical cooking skills and knowledge of a variety of cuisine styles

3. Ability to work well under pressure and in a fast-paced environment

About us

Ciclo Hong Kong is a renowned restaurant in the heart of the Causeway Bay Wan Chai District, known for our exceptional fusion cuisine and commitment to quality. With a focus on using fresh, locally sourced ingredients, we offer a diverse menu that celebrates the flavours of Hong Kong and beyond.

If you're a passionate and skilled Chef who thrives in a dynamic, fast-paced environment, we encourage you to apply for this exciting opportunity. Please submit your resume and cover letter to us today.

Mandarin Oriental, Singapore

At Mandarin Oriental, our guiding principles are what define us.

Job Description

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional. 

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

As Assistant Banquet Operations Manager, you will be responsible for the following duties: 

• To communicate with respective Event Management Manager / Executive in order to fully understand guests’ requirements. 

• To ensure guest needs and guest expectations are met by providing an efficient and professional service

• Handles guest’s complaints politely, promptly and professionally, communicates with duty manager, senior F&B management and Events Management timely. For all guest service complaints a SIR report needs to be raised. 

• To guide the operations, in order to ensure that guest satisfaction is monitored and where appropriate, rectified throughout the guest experience 

• To ensure that all function rooms are set up in accordance to the Banquet Event Order. 

• Engage with the meeting organizers to ensure that all pre-requested, including last minute requests are handled appropriately.

• To coordinate relevant function details as well as guests’ requirement, delegate duties to subordinates and ensure guests’ requirements are being met.  

• Responsible for the smooth running of functions and achieve high level of guests’ satisfaction. 

• Supervise subordinates and ensure that they carry out their responsibilities. 

• Provide positive coaching, guidance and on-the-job and group training for subordinates as well as casual labour. 

• Decisive and solve problem using best judgment in the absence of Immediate Supervisor.

• Control staffing and casual labour cost, ensuring that work hours per deployed staff is properly utilized.

As Assistant Banquet Operations Manager, we expect from you:

• Minimum 2 years of related experience (5-day work week)

• Able to work rotating shifts and on weekends

• Able to work in a standing position for up to 8 hours

• Able to reach, bend, stoop and frequent lift up to 15kg or more; and occasionally lift/move 25kg

• Ability to multi-task
  

Our commitment to you 

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously. 

• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.

• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.

• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.

We’re Fans. Are you?

Manpower Singapore

Manpower® is a global leader in contingent staffing and permanent resourcing, providing companies with strategic and operational flexibility and creating talent at scale.

Job Description

Job Responsibilities
Support Senior Chefs

• Assist the Head Chef in running daily pastry and bakery operations.

Food Quality & Standards

• Follow standard recipes and presentation guidelines.
• Ensure portion control and consistency in taste and appearance.

Cost & Resource Management

• Monitor food and labor costs.
• Control maintenance and energy usage in the pastry kitchen.

Training & Development

• Train and mentor Chef de Partie and Commis chefs.
• Promote hygiene, safety, and kitchen standards.

Operational Efficiency

• Maintain smooth workflow in line with corporate SOPs.
• Prevent accidents and ensure energy conservation.

Requirements

• Min. 5 years in pastry/bakery, with supervisory exposure.
• Good knowledge of pastry techniques, food safety, and kitchen management.
• Culinary diploma or equivalent is plus.
• Leadership, communication, and ability to work under pressure.

Accor Asia Corporate Offices

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

Job Description

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

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Assistant Manager (Lounge / Front Office)

Summary of Responsibilities:

• Assign sufficient manning to cater for daily operational needs

• Planning of VIP arrivals and departures and ensuring operational efficiency

• Develop and maintain strong guest relationships to ensure guest loyalty

• Handle guest issues when needed

• Meet, greet, rooming and service of all VIP guests

• Plan and review rosters to ensure productivity goals are met

• Ensure LQA service standards are in practice as set by the hotel at all times

• Conduct audit checks on colleague’s service standards and ensure compliance with hotel standards

Qualifications:

• Minimum GCE “A” Level, University Degree Preferred

• Minimum 4 years of luxury hotel experience, preferably in Front Office

• Good decision making skills

• Knowledge of Opera System and other related sub-systesm interfaceed to the PABX and/or the hotel’s computer system

• Proven ability to guide and coach team members

• Responsive to continuous challenges and open to making changes to achieve targeted results

• Posses drive, initiative and must be able to work independently

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Select Group Pte Ltd

Select Group has been the leading food service provider to people from all walks of life in Singapore for more than 30 years.

Job Description

Responsible for implementing business plans relating to staff control, handles people issues, performs store-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance, and back office support. He/she is responsible for the recruitment, training and motivating staff, and assisting the outlet manager in day-to-day activities of an outlet.

Responsibilities:

Business Operations

•     Assist Outlet Manager in the overall management of the outlet

•     Coordinate daily roster and supervise attendance

•     Supervise and coordinate, pre-meal meeting conducted with staff daily

•     Project and order daily required supplies

•     Provide co-ordination and services for both kitchen and service.

•     Provide suggestions or develop new SOP to improve on operation.

People Management

•     In-charge of recruitment, selection and training of new hires

•     Monitor and manage the staff performance including punctuality, customer service and food quality

•     In-charge of overall supervision of the outlet/restaurant

•     Facilitate innovation and lead staff to implement change

Customer Service

•     Manage an efficient team of service staff by coach, training, and supervising staff to operate stations and deliver a great customer experience

•     Ensure and maintain service quality and professional etiquette

•     Customer feedback management

Adhering to Quality and Standards

•     Examine food and beverage preparation

•     Ensure quality control for food and service

Requirements:

•     At least 2 years of relevant experience in F&B restaurants

•     Minimum ‘O’ level or Graduate Diploma in any field/Diploma/Advanced/Higher/ in F&B service or equivalent

•     Willing to be involved in hands on operations

Courtyard by Marriott Singapore Novena

The Courtyard by Marriott, opening third quarter 2017 will be the first Courtyard-branded property by Marriott International in Singapore.

Job Description

JOB SUMMARY

Duties and Responsibilities

• The Duty Manager is the representative of Senior Management. 

• The Duty Manager will be the first to be called if a guest is looking for a member of the management team. In dealing with different situations, the Duty Manager must ensure that they use tact and diplomacy to rectify quickly the situation, reaching the guest satisfaction but as well respecting the procedures and organization of Courtyard by Marriott. 

• Maintain an accurate record in the Duty Manager's logbook of items and incidents which may be of concern to the management and/or which may requires further attentions. 

• Recognising department’s top performers

• Establishing guest satisfaction and to be able to strengthen business relationships with guests

• Ensure the continuous learn and growth of associates within the front office department and to be able to identify future/potential leaders within the department

Other Functions                                                                                                                       

• The Duty Manager will act personally with a member of Security for any Safe Opening in the hotel, following the security procedures and will record any of this action on the appropriate format. 

• In the event of fire ensure the overall co-ordination as per emergency procedure established. In the absence of Front Office Manager, the Night Duty Manager will call right away the appropriate persons; will ensure that each staff takes control of his/her duties during Fire and that the guests are well informed of the security measures to be taken.

• Report to security any suspicious behaviour, luggage and altercations. All incidents must be recorded in the Duty Manager’s Logbook. 

• Effectively use the results of Duty Manager’s Logbook and all other guest feedback mediums to improve product and service delivery.

• Develop and implement action plans based on results from the feedbacks given by associates 

• To champion upsell and Marriott Rewards campaign

• To motivate and cultivate everyone in the team to be able to champion the upsell and Marriott Rewards campaign

JOB SPECIFICATION 

Educational /Academic Requirements: High School, Diploma or Equivalent College/University degree 

Experience field: Preferably 2-3 years experience in similar

Specific Knowledge & Skills Required: Opera

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.                                

Flavorworks Singapore Pte Ltd

Job Description

About the role

We are seeking a talented Pastry Junior Sous Chef to join our dynamic team at Flavorworks Singapore Pte Ltd, located in the vibrant Orchard Central Region. As a full-time Pastry Junior Sous Chef, you will be responsible for overseeing the day-to-day operations of our pastry kitchen, ensuring the highest standards of quality and creativity in our desserts and baked goods.

What you'll be doing

1. Assist the Pastry Chef in managing the pastry team and overseeing the production of a wide range of desserts and baked goods

2. Develop and implement innovative recipes, concepts and presentation styles to enhance the overall dining experience

3. Ensure that all pastry items meet the company's quality standards and customer expectations

4. Maintain strict control over inventory, budgets and kitchen operations

5. Provide hands-on training and mentorship to the pastry team to continuously improve their skills and efficiency

6. Collaborate with the culinary team to create harmonious menus and plating presentations

7. Adhere to all food safety and hygiene regulations

What we're looking for

1. Minimum 3-5 years of experience as a Pastry Junior Sous Chef or in a similar role within a reputable restaurant, hotel or catering establishment

2. Formal culinary training and education, with a strong foundation in pastry and baking techniques

3. Excellent attention to detail and ability to work under pressure to meet deadlines

4. Demonstrated creativity and flair in dessert and pastry development

5. Strong leadership and team management skills to motivate and develop your team

6. Proficient in using various kitchen equipment and tools

7. Flexible and adaptable to changes in the industry and customer preferences

What we offer

At Flavorworks Singapore Pte Ltd, we value our employees and strive to provide a supportive and rewarding work environment.

About us

Flavorworks Singapore Pte Ltd is a leading hospitality group that operates a diverse portfolio of award-winning restaurants and cafes across the city. We are known for our commitment to culinary excellence, innovative menu offerings and exceptional customer service. Join our talented team and be a part of our continued success in the industry.

Looking for team members who are Singaporeans or Permanent Resident only.

If you are excited about this opportunity and believe you have the skills and experience to excel as our Pastry Junior Sous Chef, we encourage you to apply now.

UOL Claymore Investment Pte Ltd

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

Job Description

Be part of an amazing at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape.

The Duty Manager assists the Front Office Manager to supervise the day-to-day operations of the Concierge service, Bell service and Front Desk Reception.

Our Expectations:

• Oversee and is responsible for the pre arrival, arrival, and post arrival of room guest.

• Attend to guests' request and queries promptly and professionally.  Handle all guests’ feedback with tact and diplomacy.

• Monitor and continuously improve the service efficiency of Bell services, Front Desk Reception and Concierge service. 

• Ensure that all operating equipment are properly maintained and in working order. Coordinate with relevant departments where needed.

• Conduct audit on core functions and practices to ensure that all quality standards are compile.

• Initiate best practices to enhance guest experience through consistency in workflow and effective and efficient performance of daily task.

• Prepare reports and daily logs, highlighting key operational issues to Management.

• Induct and train all new Associates in their respective areas of work

• Identify training needs and work closely with Learning & Development Manager to identify training opportunities.

We are looking for a go-getter with a guest-oriented personality and have at least 2 years of experience in a similar capacity in the hospitality industry. Candidates who possess more experience may be considered for the Senior Duty Manager position.  You must be nimble and be able to think on your feet while managing conflicts and guests' feedback and requests.  If you have an eye for detail and is excellent with time keeping and multi-tasking coupled with good working knowledge of OPERA Cloud, write in to us to have a chat!

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

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL PRIVATE LIMITED

An established Heritage Hotel located at one of Singapore's most prestigious addresses, 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 us.

Reporting to the Executive Assistant Manager - F&B, your job responsibilities include, but not limited to:

Primary Responsibilities

• Responsible for the management of all financial and operational aspects of our Specialty Restaurant in accordance with the Hotel standards.

• Inspect the service area daily to ensure hygiene of these areas. Ensure that all materials and equipment follow departmental standards.

• Prepare daily/weekly cover/revenue forecast.

• Review the sales revenue for previous day and resolve any discrepancies with Accounts. Tracks revenue against budget.

• Conduct pre-shift meetings/role calls with staff and disseminate all information pertinent to the day’s business and customer feedback.

• Handle guests’ complaints as satisfactorily as possible.

• Promote positive guest relations at all times.

Prepare monthly reports:

(a) Analysis and explanation on monthly results

(b) Compilation of guest comments and feedback.

Maintain complete knowledge of:

(a) Micros and Manual system procedures.
(b) Daily house count arrivals/departures, VIPs.
(c) Scheduled in-house group activities, locations and times.
(d) Correct maintenance and use of equipment.
(e) All department policies/service procedures.

Secondary Responsibilities

• Familiarize with all hotel services/features and local attractions/activities to assist with any guests’ enquiries.

• Conduct marketing research on competitors for analysis.

• Communicate effectively with the kitchen and other key departments.

• Ensure that staff adhere to the dress code and are well groomed.

• Review the reservation book, pre-assigns designated tables and follows up on all special requests.

• Ensure that there are sufficient copies of menus, wine list and beverage list available and are in good condition for each meal period.

• Identify the training needs of the restaurant. Develop training programs for staff and trainees together with the L&D department. Evaluate training results.

• Conduct daily quality check on the conditions of flowers.

• Perform any other duties as may be assigned from time to time by the Management.

Requirements:

• Diploma in Business Management / Hospitality Management or equivalent.

• Minimum 2 to 3 years’ experience in the role of Manager in-charge of a Specialty Restaurant in the hotel industry.

• Possess good leadership and communication skills.

• Able to commence work within short notice would be advantageous.

Please be informed that only shortlisted candidates will be notified.

For more information, please visit www.goodwoodparkhotel.com

Momentus Hotel Alexandra

Managed by Momentus Hospitality, we are looking for motivated and energetic people to be part of our growing team. If you have a passion for the industry and are driven by the desire to create inspiring moments, Momentus Hotel Alexandra offers you great opportunities.

Job Description

• To manage the daily operations of the F&B Outlet.

• To supervise and implement standards of service to maintain the highest standard and quality during operations.

• Provide training to the service team and ensure complying to sequence and standards for banquet/ outlet service.

• Conduct staff briefing and roll calls to provide information on promotions, events, VIPs, etc.

• Ensure sufficient supplies in the area and ensure all equipment is well-maintained.

• To participate in performance development review of department staff and provide feedback on respective performance, to guide and improve the performance.

• Any other ad hoc tasks assigned by the Restaurant & Bar Manager and Director of F&B.  

Requirements

• At least 2 years of experience in a similar capacity.

• Good communication skills and interpersonal skills.

• Strong leadership skills.

SATS Ltd.

Headquartered in Singapore, SATS Ltd. is one of the world’s largest providers of air cargo handling services and Asia’s leading airline caterer. SATS Gateway Services provides airfreight and ground handling services including passenger services, ramp and baggage handling, aviation security services, aircraft cleaning and aviation laundry. SATS Food Solutions serves airlines and institutions, and operates central kitchens with large-scale food production and distribution capabilities for a wide range of cuisines.

Job Description

• Sign-on bonus of $5,000  

• Shift work is required for this position

Oversee day-to-day lounge operations during assigned shifts, ensuring close liaison with Management on all matters pertaining to smooth operations.

Liaise with airport authorities and Ground Handling Authorities (GHA)s. 

Attend to investigations and complaints raised by Ground Handler and/or customers.

Ensure the team offer stellar customer service and provide a memorable hospitality for guests.

Ensure compliance with airport regulations and safety protocols.

Ensure cleanliness and hygiene standards.

Handle enquiries and complaints promptly, efficiently and professionally. 

Administrative duties, including rostering and duty assignments.  

Any other duties as assigned in the course of work.

FRENZ BISTRO PTE. LTD.

Job Description

1. Daily Operations Management

• Oversee day-to-day restaurant operations
• Ensure smooth service during opening and closing
• Monitor cleanliness, hygiene, and safety standards

• Recruit, train, and supervise staff (servers, cooks, cleaners)
• Prepare staff schedules and duty rosters
• Handle staff performance, discipline, and motivation

• Ensure high-quality customer experience
• Handle customer complaints and resolve issues
• Maintain a welcoming and professional environment

Google

A problem isn't truly solved until it's solved for all. Googlers build products that help create opportunities for everyone, whether down the street or across the globe. Bring your insight, imagination and a healthy disregard for the impossible. Bring everything that makes you unique. Together, we can build for everyone.

Job Description

Google will be prioritizing applicants who have a current right to work in Singapore, and do not require Google's sponsorship of a visa.

• Bachelor's degree or equivalent practical experience.
• 10 years of combined facility management and service experience with an emphasis on facilities, hospitality, corporate services, property management or equivalent office management experience within an organization.

• Experience developing and managing budgets (including capital budget justification).
• Experience effecting strategic change and initiatives where prudent.
• Experience with agreement management, including ensuring compliance with the terms and conditions, change governance, and agreement performance management.
• Ability to think 'out of the box' and bring creative, nonstandard, and innovative solutions to the table.

About the job
At Google, we aim to foster Googley work environments that are collaborative, friendly and fun. The Facilities Management team brings our spaces to life as you oversee the daily operations of our offices. While roles with similar names at other companies can be far more mundane, you're a creative, organized customer service specialist, who takes pride in seeing things run smoothly and efficiently. You go out of your way to make sure that clients are not only satisfied, but singing Google's praises. You're comfortable in a fast-paced environment with the highest standards of excellence. You aren't afraid to have fun with your job, and bring an enthusiasm, dedication and a collaborative spirit to build and maintain office spaces that facilitate some of the world's most cutting edge innovation. The Real Estate and Workplace Services (REWS) team creates inspiring spaces and innovative services that bring Google’s culture and values to life. We build and maintain all aspects of what keeps our Googley workspaces operating seamlessly across multiple cities and regions globally. We also manage the industry-leading services that help make Google a great place to work -- from how we design healthy and collaborative workspaces, create energizing food experiences, provide convenient transportation and fitness options, to delivering environments where Google and our employees can thrive.

Pan Pacific Hotels Group

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

Job Description

Singapore

Pan Pacific Orchard, Singapore

Culinary

Pan Pacific Orchard, Singapore is an award-winning destination hotel, recognised with multiple accolades for its excellence in both design and hospitality. Featuring the visionary architecture of renowned WOHA, the hotel is located in the prestigious Orchard Road district and redefines the city’s skyline with four themed open-air terraces—Forest, Beach, Garden, and Cloud—each offering a distinctive experience.

Within the Forest Terrace, our signature restaurant, Mosella, introduces a Mediterranean sharing concept with a refreshingly modern twist. The Beach Terrace brings a resort-like ambience to the heart of the city, while the Garden Terrace is home to Florette, our luxurious specialty cocktail bar. At the top of the Cloud Terrace, level 18 houses the Claymore Ballroom, Orchard’s highest pillarless ballroom.

Operated by Pan Pacific Hotels Group, a member of UOL Group Limited, Pan Pacific Orchard exemplifies the group’s signature of sincere and graceful luxury. As an award-winning property, it’s not only a premier destination for guests but also an inspiring and rewarding place to work, where employees are part of a team that continues to earn recognition on the global stage.

The Role

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

The Junior Sous Chef assists the Executive Chef in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximising the profit margins through effective management of all kitchen functions. We are looking for a Junior Sous Chef to support our Bar operations.

Our Expectations:

• Maintain discipline and proper work at all times and display a professional and positive attitude towards colleagues

• Lead team in day-to-day outlet operations, ensuring the highest quality and standard of food served and delivering professional and speedy service to our guests

• Be responsible for the proper care and handling of all food items in the preparation kitchen

• Ensure food hygiene and sanitation are maintained at the workstation at all times and the correct handling and maintenance of the equipment, machinery and tools

• Conduct proper food checking and turnover of the mise en place and check that all inter kitchen transfers correspond to the requirements

• Carry out menu planning, checking on store requisition, making orders for ingredients required etc.

• Be responsible for the work performance and efficiency of all employees under his/her supervision.

• Perform any other duties as required by the Sous/Executive Sous Chef

Talent Profile

We are looking for an individual who is passionate in culinary as well as a good understanding of the hygiene standards as per Singapore requirement. You should be creative with a hands-on approach. If you have the ability to adapt to ever changing requirements and needs of customers with at least three years of culinary experience, write in to have a chat with us!

How to Apply

Click on “

CHAO YUAN PTE. LTD.

Job Description

Job Description: Head Chef ()

Location: Suntec, Singapore

Position Type: Full-Time / Permanent

We are seeking a highly skilled and disciplined Head Chef to lead our culinary team in a high-volume, premium Chinese restaurant. The ideal candidate will be a master of traditional TeoChew Chinese cooking techniques—ranging from wok hei mastery to intricate banquet preparation—while possessing the modern management skills necessary to maintain food costs, hygiene standards (SFA), and kitchen efficiency in a fine dining environment.

• Culinary Leadership: Oversee the daily operations of the kitchen, ensuring every dish meets the restaurant’s high standards for taste, presentation, and consistency.

• Menu Development: Design and innovate seasonal menus, "chef’s specials," and curated sets for different occasions.

• Cost Management: Monitor food inventory, negotiate with suppliers, and manage food waste to maintain healthy profit margins without compromising quality.

• Quality & Hygiene Control: Enforce strict adherence to Singapore Food Agency (SFA) food safety regulations and maintain an A-grade kitchen cleanliness rating.

• Team Mentorship: Recruit, train, and supervise kitchen staff (Sous Chefs, Wok Chefs, and Commis), fostering a culture of professional growth and discipline.

In our fast-paced environment, the Head Chef is a key pillar of the overall business operation and will be expected to assist with:

• Procurement & Vendor Relations: Support the Operations Manager in sourcing specialized ingredients or testing new equipment for kitchen upgrades.

• Cross-Departmental Collaboration: Work with the HR Manager on manpower planning, staff performance reviews, and workplace safety training for kitchen personnel.

• VIP Guest Engagement: Occasionally interact with VIP diners or corporate clients to customize menus or explain specific culinary techniques during special events.

• Facility Oversight: Assist the Maintenance Manager in identifying and troubleshooting kitchen equipment malfunctions (e.g., walk-in chillers, high-pressure burners).

• Emergency Floor Support: During exceptional peak periods, provide high-level coordination between the kitchen and Front-of-House to ensure smooth service flow.

• Experience: Minimum 8–10 years of experience in Chinese professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.

• Technical Mastery: Deep knowledge of Teochew Chinese cuisine, with expert-level wok skills and plating aesthetics.

• Leadership: Strong communication skills and the ability to lead a diverse team under high-pressure, fast-turnaround conditions.

• Language: Professional fluency in Mandarin is essential for managing kitchen operations and communicating with traditional suppliers.

CHAO YUAN PTE. LTD.

Job Description

Location: Suntec, Singapore

Position Type: Full-Time / Permanent

We are looking for a disciplined and detail-oriented Sous Chef to serve as the second-in-command in our kitchen. You will be the vital link between the Head Chef’s vision and the line team’s execution. The ideal candidate is a hands-on leader who can master the wok during peak service, maintain rigorous food safety standards, and step in to manage the kitchen seamlessly in the Head Chef’s absence.

• Service Leadership: Lead the line during busy lunch and dinner shifts, ensuring every dish meets our standards and presentation.

• Kitchen Supervision: Supervise the Junior Sous Chefs, Station Chefs, and Commis, ensuring tasks are completed efficiently and prepped correctly for service.

• Inventory & Quality Control: Perform daily checks on ingredient freshness and stock levels. Manage the "First-In, First-Out" (FIFO) system to minimize wastage.

• Training: Assist the Head Chef in training new staff on specific Chinese culinary techniques, knife skills, and the restaurant’s unique recipes.

• Compliance: Ensure the kitchen strictly adheres to SFA (Singapore Food Agency) hygiene standards and Workplace Safety and Health (WSH) protocols.

As a key member of the management team in a dynamic dining and entertainment venue, the Sous Chef will handle various flexible duties:

• Administrative Assistance: Help the Head Chef with daily manpower scheduling, food cost reporting, and digitizing recipe cards for the kitchen database.

• Inter-departmental Coordination: Work with the Maintenance & Operations Manager to report and oversee the repair of kitchen machinery or cooling systems.

• Menu Testing: Participate in R&D sessions for new seasonal dishes, providing technical feedback on preparation times and ingredient sourcing.

• Event Support: Coordinate kitchen logistics for large-scale banquet events, ensuring smooth transitions between appetizers and main courses.

• HR Support: Assist in conducting practical cooking tests for new kitchen applicants and providing feedback on their technical proficiency.

• Experience: Minimum 5–7 years in a professional Chinese kitchen, with at least 2 years in a Senior Station Chef or Sous Chef role.

• Technical Skills: Exceptional wok skills and deep knowledge of traditional Chinese cooking methods (steaming, braising, stir-frying).

• Leadership: Proven ability to manage a team of 5–10 kitchen staff in a high-pressure environment.

• Languages: Proficiency in Mandarin is essential for clear communication with the kitchen brigade.

Marriott International

Job Description

MOTON INTERNATIONAL HUMAN RESOURCES PTE. LTD.

Job Description

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

Public Service Division

The Public Service Division (PSD) aims to build a first-class Public Service for a successful and vibrant Singapore. PSD stewards One Trusted Public Service by:

Job Description

[What the role is]

[What you will be working on]

The OD Department oversees an exciting and diverse portfolio of work, including but not limited to corporate planning, organisational excellence, staff innovation and quality service management. You will have opportunities to be exposed to different areas of work and/or cross-functional projects. In line with ITE’s focus on digitalisation, OD officers are expected to learn and be open to applying new technology in their work.

[What we are looking for]

We value candidates who have a growth mindset and a keen sense of perspective, and are resourceful, proactive and able to work well in teams. As a member of the OD team, you must be an effective communicator with strong analytical and writing skills, including ability to produce simple video content and/or infographics for stakeholder communications. Having experience in staff innovation and service quality-related work is a plus point. You will also be required to support the organisation of corporate events in various modes (physical, virtual or hybrid).

NK BITES PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

ICE Holidays (S) PTE LTD

Job Description

Position: Ticketing Manager (Singapore Branch)

Reporting to: General Manger & Managing Director

Company Description:

Golden Destinations by ICE HOLIDAYS Sdn Bhd is a leading B2B travel wholesaler in Malaysia, specializing in providing customized travel packages to partners across the ASEAN region. We are committed to delivering exceptional travel experiences through strategic partnerships and high-quality travel products.

In line with our growth strategy, our company has expanded its business into the Singapore market under the registered entity ICE HOLIDAYS (S) PTE LTD. We are primarily focused on B2B outbound travel, offering curated international travel solutions to our network of travel partners. This expansion marks a significant milestone in our regional development, allowing us to better serve our partners and clients in Singapore with localized support and tailored travel services.

The Ticketing Manager plays a key operational role in overseeing all airline ticketing functions within the organization. This role is responsible for managing daily ticketing operations, ensuring accuracy in ticket issuance, reissuance, refunds, fare calculations, and compliance with airline policies and industry regulations.

The position requires close coordination with airlines, GDS systems, internal sales teams, and travel partners to ensure efficient ticketing processes, cost control, and high service standards.

Job Responsibilities:

• Oversee and manage the daily airline ticketing operations including ticket issuance, reissuance, refunds, exchanges, and fare recalculations.

• Ensure all ticketing activities comply with IATA regulations, airline fare rules, BSP (Billing and Settlement Plan) procedures, and industry compliance standards.

• Supervise and guide the ticketing team to ensure accuracy, productivity, and service quality.

• Monitor airline fare updates, ticketing policies, and travel regulations to ensure proper implementation.

• Work closely with airlines, consolidators, and suppliers to resolve ticketing issues, ADM/ACM cases, and operational matters.

• Support sales and operations teams with ticketing expertise, fare quotations, routing options, and complex ticketing solutions.

• Ensure proper queue management in GDS systems (Example: Amadeus / Sabre / Galileo) and monitor ticketing deadlines.

• Review and monitor ticketing performance, error rates, and operational efficiency to implement improvements.

• Assist management in negotiating airline fares, group fares, and special arrangements where applicable.

• Prepare ticketing reports and operational updates for management review.

• Handle escalations related to ticketing discrepancies, schedule changes, cancellations, and airline irregularities.

• Carry out any other related ad-hoc duties as assigned by Management

Requirements:

• Minimum 5–8 years of relevant experience in airline ticketing or travel operations, preferably within a B2B travel agency, airline, or travel wholesaler environment.

• Candidates with previous airline industry experience will be highly preferred.

• Strong knowledge of airline fare rules, ticketing procedures, and travel industry regulations.

• Hands-on experience with GDS systems such as Amadeus, Sabre, or Galileo.

• Strong understanding of ticket issuance, reissue, refunds, ADM handling, and fare construction.

• Excellent problem-solving skills and ability to manage complex ticketing scenarios.

• Strong leadership and team management capabilities.

• Good communication and coordination skills with airlines, suppliers, and internal teams.

• Proficient in Microsoft Office and ticketing reporting systems.

• Ability to work in a fast-paced environment while maintaining accuracy and attention to detail.

• Experience in the Singapore travel market is highly preferred

Benefits:

• Annual Company trip (For Confirmed Employees)

• Yearly Bonus depending on Company performance and reflect to Individual performance

• Annual performance appraisal review annually to identify room for improvement process

• Outpatient medical coverage from registered clinics

• Employee price for travel packages (For Confirmed Employees)

• Company uniform provided

• Travelling claims by receipt

Phatara 8 Co., Ltd.

Job Description

What You’ll Do
• Oversee daily restaurant operations to ensure smooth and efficient service
• Lead and inspire the front-of-house team to deliver exceptional guest experiences
• Maintain high standards of service, atmosphere, and presentation
• Manage staff scheduling, inventory, and operational planning
• Work closely with the kitchen and tea team to create a seamless dining experience
• Handle guest feedback and ensure customer satisfaction

What We’re Looking For
• Experience as a Restaurant Manager / Assistant Manager / Supervisor in hospitality or premium dining
• Strong leadership and team management skills
• Excellent communication and a strong service mind
• Good command of English
• Professional appearance with attention to detail
• Passion for hospitality, tea culture, or premium dining is a plus

Working Schedule
6 days/week (Tuesday – Sunday)
Day off: Monday (restaurant closed)

Compensation & Benefits
• Salary based on experience
• Monthly service charge
• Staff meals
• Uniform provided
• Social Security
• Tea training and professional development

Apply Now
Send your Resume to: hrmanager@phatara8.com

For more information:
02-252-1353 ext. 5012, 5026, 3002

Come join a team that values the art of tea and heartfelt hospitality.

Accor Asia Corporate Offices

Job Description

Accor Asia Corporate Offices

Job Description

Restaurants Development Co., Ltd.

Restaurants Development Company (“RD”) is franchisee of KFC Thailand. KFC is the fastest growing restaurant brand globally and within Thailand KFC is by far the largest and fastest growing restaurant brand.

Job Description

We are seeking a talented and passionate to work as the Sous Chef Pastry responsible for leading the creation and production of high‑quality French pastries and viennoiseries, ensuring exceptional craftsmanship, consistency, and product excellence. This role oversees daily bakery operations, guides and develops the pastry team, and drives menu innovation aligned with the brand’s concept and standards. The Pastry Chef ensures efficient production, strict hygiene practices, and effective cost management to deliver outstanding products and an exceptional customer experience.

Roles & Key Accountabilities:

 1. Pastry Operations (Laboratory Section)

·  Oversee and manage the production of premium French pastries and bakery items, including authentic French croissants, brioche, pain au chocolate, macarons, other pâtisseries, and viennoiseries.

·   Ensure all products meet the highest standards of taste, appearance, and quality with consistent execution and elegance.

·   Supervise lamination, proofing, and baking processes to achieve perfectly layered, buttery, and crisp croissants.

·   Oversee the production of pâtisseries, festive products, and B2B items to ensure timely and high‑quality output.

·   Lead, train, and mentor the pastry team in French baking techniques, craftsmanship, and operational standards.

·   Develop and innovate new classic and creative menu items aligned with seasonal ingredients and the shop’s concept.

·   Maintain strict hygiene, cleanliness, and proper handling and use of kitchen equipment, tools, and ingredients.

·   Collaborate with relevant departments to ensure smooth daily operations and deliver an exceptional customer experience.

·   Monitor and manage cost control and minimize ingredient wastage to ensure operational efficiency.

2. Team Leadership & Training

•   Lead and train Chef de Partie, Demi Chef, and commis teams in French culinary techniques Maintain a calm, disciplined environment during service and reinforce professional standards of teamwork, hygiene, and timing.

•   Conduct daily briefings to communicate menu changes, special requests and service priorities.

3. Quality, Hygiene & Safety

•   Monitor storage conditions for fresh produce, and dairy to preserve quality.

•   Ensure cleanliness of kitchen equipment and coordinate with stewarding teams for deep cleaning schedules.

4. Cost Control & Purchasing

·   Assist in food cost management, portion control, and waste minimization.

·   Supervise daily requisitions and ensure high-quality raw materials and imported French ingredients are properly received and stored.

·   Work with the Head Chef and Purchasing team to evaluate suppliers and improve cost efficiency without compromising quality.

5. Menu Development & Innovation

·   Collaborate with the Head Chef to refine and innovate classic and modern French dishes that balance authenticity with creativity.

·   Participate in tasting sessions, menu engineering, and guest feedback analysis to enhance dining experience.

6. Guest Experience & Brand Representation

·   Ensure all products are served to the brand’s standard of French culinary excellence.

·   Maintain professionalism and passion reflective of a French culinary establishment.

KPIs / Success Metrics:

•   Maintain product quality and consistency across all pastry and viennoiserie products.

•   Achieve target food cost and minimize waste, maintaining efficiency and profitability in daily operation

•   Ensure kitchen hygiene and readiness, achieving brand audit score standards.

•   Train and develop the culinary team

•   Support menu innovation and seasonal updates to enhance guest satisfaction and brand image.

 Qualifications:

•   Diploma or Degree in Culinary Arts

•   Minimum 4 – 6 years of kitchen experience in French fine dining or luxury hotel restaurants

•   Strong foundation in classic French cooking methods, and terminology (sauces, stocks, charcuterie, etc.).

•   Proven leadership skills with the ability to train and motivate a diverse culinary team.

•   Knowledge of food cost control, kitchen management and menu planning.

•   Good communication skills in English (a plus).

•   Strong organizational and multitasking abilities.

•   Commitment to excellence and continuous learning.

Work Conditions

·   Full time, on-site position

·   Requires flexibility for weekends, holidays and extended service hours.

·   High-intensity environment suited for candidates passionate about French cuisine and guest satisfaction.

ASIAN TECHNOLOGY SOLUTIONS COMPANY LIMITED

Job Description

Responsible for Three Buildings (Almost 1,000 Rooms)

Responsibilities:

• Maintain a high customer service focus by approaching your job with the customers always in mind.

• Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.

• Motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.

• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.

• Actively promote the services and facilities of hotels to guests and suppliers of the hotel.

• Actively seek verbal feedback from customers and team members at every opportunity.

• Positively dealing with and learn from customer complaints and comments with follow-up and feedback to the Director of Operations.

• Make sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during peak periods each day.

• Be available to assist on duty in the hotels during any busy days or special events.

• Maintain a presence in the lobby setting the example for team members for guest service.

• Have detailed knowledge of hotel departmental standards, explaining the standards to the team and training each team member individually with specific job skills checklists that relate to their responsibilities.

• Monitor standards through regular standards review checks.

• Implement and follow through with improvements identified.

• Prepare rosters and job schedules for team members to meet business needs (taking into consideration internal activities, occupancy and external events, promotions etc.).

• Communicate effectively with Housekeeping, groups and tours about any in-house group holding catering events, ensuring direct liaison with group leaders upon arrival for special requests.

Qualifications:

• Have direct experience working in 4 – 5 stars hotel

• Immediately onboard is preferred

• Able to work 6 days per week

• Proactive and mature

• Be able to manage team

Benefits:

• 15 traditional holidays or public holidays (the hotel takes other days to replace public holidays later)

• Social security

• Group insurance

• Vacation leaves 6 days a year

Regal Hongkong Hotel

Regal Hotels International is one of the largest hotel operators in Hong Kong, currently owns and manages nineteen hotels. Committed to exceeding

Job Description

• Diploma or above in Hospitality Management or related disciplines

• Minimum 7 years’ experience in Hotel front office operation with at least 3 years in Assistant Manager level of similar capacity

• With strong reception operations, customer service sense, complaint handling skills and able to handle emergency

• Good planning and organizational skills, work under pressure

• Well-versed in spoken and written English and Putonghua

• Less experience will be considered to Senior Guest Experience Manager

SuccessClicks Limited

Job Description

Job Description:

• Seek new opportunities to promote catering food items to new clients

• Seek and secure new partnership with venue partners and companies in Hong Kong

• Prepare sales and pitch materials for communicating with potential venue partners and companies

• Represent the company as a brand ambassador in negotiating terms and conditions with prospective venue partners

Requirements:

• Prior experience in a similar role in a hotel or restaurant group

• Solid network of corporate clients and venue partners

• Fun, open and charismatic personality with willingness in take on new challenges

• Exceptional interpersonal skills, able to communicate effectively in both English and Cantonese

• Strong presentation skills

SmartHire by SEEK

Job Description

Our client The Hong Kong Jockey Club is seeking a Chef (South-East Asian Cuisine) to join their team!

What you'll be doing?

• Lead a culinary team: Guide and manage a kitchen team of 3-4 chefs, fostering a collaborative environment and ensuring consistent quality in South-East Asian cuisine preparation.

• Oversee kitchen operations: Manage daily kitchen operations, ensuring efficient workflow, high-quality food preparation, and timely service delivery.

• Menu planning and development: Create and implement authentic South-East Asian menus, incorporating diverse flavors from Thailand, Vietnam, Malaysia, Singapore, and Indonesia while adapting to local preferences.

• Food organizing and catering planning: Plan and execute catering operations for events and functions, managing food preparation timelines, portion control, and presentation standards.

• Quality and hygiene control: Maintain high standards of food preparation, presentation, and kitchen hygiene, ensuring compliance with food safety regulations and HACCP principles.

• Kitchen resource management: Oversee ingredient inventory, cost control, and staff scheduling to ensure smooth and efficient kitchen operations.

Who are they looking for?

• Culinary expertise: Solid experience in South-East Asian cuisine with in-depth knowledge of traditional cooking techniques, ingredients, and flavor profiles from the region.

• Leadership experience: Proven ability to lead and motivate a small culinary team effectively, with experience in a Sous Chef or similar mid-level supervisory role.

• Catering and event experience: Demonstrated experience in food organizing and catering planning for various scales of events and functions.

• Food safety knowledge: Strong understanding of HACCP principles and commitment to maintaining excellent hygiene and safety standards.

• Team collaboration: Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments.

• Adaptability: Ability to work in a fast-paced environment, manage multiple tasks, and adapt menus to seasonal ingredients and customer preferences.

Why should you consider this opportunity?

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

• Performance bonus

• Health Insurance

How to apply

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

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

Know someone who'd be perfect for this role? Share this role with them! (Click this link to share referral details via Email)

#SmartHire

Path Search Company Limited

Job Description

Engaging with established B2C retail organizations to strengthen their supervisory workforce across Hong Kong.

Role Overview

We are seeking a highly strategic and results‑driven Chief Revenue Officer (CRO) to lead our end‑to‑end revenue strategy and drive sustainable business growth. The CRO will oversee all revenue‑generating functions, including sales, marketing, customer success, and commercial operations, ensuring alignment across teams to achieve ambitious growth targets.

Key Responsibilities

• Develop and execute a comprehensive revenue strategy to drive market expansion and business growth

• Lead and oversee sales, marketing, and customer success teams to ensure cohesive go‑to‑market execution

• Establish revenue forecasts, KPIs, and performance metrics to monitor results and optimize execution

• Identify new market opportunities and drive commercial initiatives to grow enterprise and consumer segments

• Collaborate closely with executive leadership on product, pricing, and market positioning strategies

• Strengthen customer lifecycle management to improve retention, upsell opportunities, and customer satisfaction

• Build and scale high‑performing revenue teams through coaching, development, and talent acquisition

• Drive data‑driven decision‑making through strong analytics and commercial insights

Requirements

• Bachelor’s degree in Business, Marketing, or related disciplines; MBA preferred

• Proven track record in a senior commercial or revenue leadership role (CRO, VP Sales, Commercial Director, etc.)

• Strong experience leading multi‑functional revenue teams (sales, marketing, customer success)

• Demonstrated success in scaling revenue, entering new markets, and delivering strong year‑on‑year growth

• Excellent leadership, communication, and stakeholder management skills

• Strategic thinker with strong analytical capability and execution discipline

Pathsight Limited

Job Description

Responsibilities

• Assists in the development of the Sales and Promotional action plan for potential market

• Report to Director & General Manager

• Develop and execute approved business plans and sales strategies, with the aim to achieve revenue and profit targets

• Prepares weekly, monthly, quarterly and annual reports as required

• Liaises closely with other departments within the hotel to ensure efficient and regular communication of sales activities

Requirements

• Diploma or above in Hotel or Tourism Management

• At least 4 years at Sales Manager or above in hospitality industry. Experience in same position is preferred

Nina Hotel Tsuen Wan West

Based in Hong Kong SAR, China, Nina Hospitality is a wholly-owned subsidiary of Chinachem Group. It manages and operates a diverse portfolio of 5 hotels, 2 residences and 1 university lodge, catering to a range of guest preferences from economy to upscale, with over 2,900 rooms under two brands: Nina Hotels and Lodgewood.

Job Description

DUTIES & RESPONSIBILITIES

• Oversee Bar and Cake Shop, formulate & implement strategies for the outlets to maximize performance and achieve targets.

• Manage costs control, forecasted revenues, minimum wastage are obtained, and product quality standards are maintained.

• Co-operate with Director of F&B on new concept ideas of all set up, table design or special themes set, etc.

• Develop and regularly review the wine and beverage list to ensure a diverse and appealing selection aligned with menu offerings and customer preferences; oversee wine stock management with a focus on quality and availability, while conducting detailed analysis of inventory to identify and address slow-moving items, optimize profitability, and minimize waste.

• Enhance customer services, foster strong customer relationships, and drive repeat business through exceptional customer experience.

• Liaise & communicate with other departments which are related on operations & administration.

• Inspect & evaluate all associates' (or casual labor) grooming, disciplines & appearance.

• Arrange & edit internal operation training.

• Review & prepare all duty rosters.

• Submit & review all daily logbook, event check list & event order report.

• Conduct daily function briefing.

• Carry out & proceed new policies which are assigned by the management.

• Handle administration paper works & basic computer knowledge on Windows Office usage.

• Other duties and projects as assigned by General Manager/Director of F&B.

QUALIFICATION, EXPERIENCE & PERSONAL QUALITIES

• Secondary school graduated, diploma in hotel management / Food & Beverage would be an advantage.

• Minimum 5 years supervisory experience in Bar operation and Management.

• Experience in sommelier and wine knowledge is a must.

• Knowledge in Bar pre-opening is a must.

• WSET Level 1-3 or Course of Master Sommeliers Certificates Level 1-2 would be an advantage.

• Passionate on cocktails & drinks creation and presentation.

• Excellent customer service skills.
  

Based in Hong Kong SAR, China, Nina Hospitality is a wholly-owned subsidiary of Chinachem Group. It manages and operates a diverse portfolio of 5 hotels, 2 residences and 1 university lodge, catering to a range of guest preferences from economy to upscale. With 8 locations in Hong Kong, we offer over 2,900 rooms and residences.

Being fun is deeply rooted in Nina’s heart, we take great pride in providing an entertaining, authentic, and delightful experience that go beyond the ordinary. As a homegrown Hong Kong brand, we create vibrant spaces that spark connections and inspirations. Guided by our forward-thinking mindset, personalised service and thoughtful surprises ensure that our guests enjoy memorable experiences at every level.

We strive to be a people-oriented company, promising to provide an enjoyable working environment and offer career growth and development opportunities to our employees. We welcome individuals from various backgrounds to join our team, building a better future together.

Broaden your horizon and join the Nina Hospitality team.

Personal Data Privacy

We are committed to protecting the privacy, confidentiality and security of the personal data that we hold by complying with the requirements of Personal Data Privacy Ordinance with respect to the management of personal data. Your personal data collected and kept by us, recorded and stored in electronic and paper format, will be used for the purpose of the recruitment purposes and it will be stored for the time period necessary for the purpose for which it was collected.

The provision of your personal data is voluntary, but any refusal to provide such data shall carry with it the impossibility to process the information.  It will not be disclosed to any third parties for other unrelated purposes without your prior consent. You have the right to request for accessing and correcting your personal data held by us by contacting Human Resources Department directly at 2280 2734.

We are an equal opportunity employer who welcomes application from all qualified candidates. The information provided will be treated in strict confidence and used only for recruitment purposes. Candidates may be given consideration for other posts within Nina Hospitality Group, and will be informed in due course. Applicants who do not hear from us within four weeks from the date of application may consider their application unsuccessful.

Nina Hospitality Group Portfolio  

Nina Hotel Tsuen Wan West

Nina Hotel Island South

Nina Hotel Causeway Bay

Nina Hotel Kowloon East

Lodgewood by Nina Hospitality | Mong Kok

Lodgewood by Nina Hospitality | Wan Chai

Conference Lodge by Nina Hospitality

The Lily by Nina Hospitality

www.ninahotelgroup.com

Hong Kong Gold Coast Hotel

Hong Kong Gold Coast Hotel is a family beach resort conveniently located within a 30-minute drive from Central. Tranquil tropical gardens with direct access to Golden Beach provide the perfect setting for a dream wedding, a relaxing family holiday, a romantic getaway or corporate team-building events. Our 453 rooms and suites, including ten kid-themed rooms, feature views of the sea or the marina of neighbouring Gold Coast Yacht & Country Club, allowing guests to be comforted by the cool sea breeze as they enjoy genuine warmth of our service.

Job Description

Responsibilities:

• Responsible for ensuring that the hotel computer systems are installed and operating properly, system security measures are in place, the computer hardware is well maintained, the systems are utilized to their maximum potential,  new systems are installed to improve hotel efficiency and profitability, and adhere to hotel standards and guidelines

• Assists in coordinating the preparation of the departmental annual budget

• Assists in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget

• To set up emergency and recovery procedure to continue the operation of the hotel in the event of a system failure

• Promote teamwork and quality service through daily communication and coordination with other departments.  Communicate with all hotel department heads to stay informed of the System or Server maintenance needs and ensure timely responses to requests on any IT related issues or support

Requirements

• Degree Holder in Computer Science / Information Technology or related disciplines

• Minimum 8 years relevant experience in the hospitality industry

• Good knowledge of hotel systems and office software applications

• Strong analytical, problem solving and communication skills

• Able to manage multi-task simultaneously and work under pressure

• Proficiency in both written and spoken English, Chinese

• Candidate with less experience will be considered as Assistant Information Technology Manager

Competitive remuneration package and career advancement opportunities will be offered to the right candidates. Interested parties should apply with full resume, expected salary and contact details to: Senior Human Resources Manager, Hong Kong Gold Coast Hotel, 1 Castle Peak Road, Gold Coast, Hong Kong or via Apply Now.

Please read our Personal Information Collection Statement at https://www.sino-hotels.com/en/job-opportunities/personal-information-collection-statement [link removed] before submitting your application. Equal opportunities are extended to all candidates and the information provided will be treated in strict confidence and used for recruitment purposes only.

Parkview Hotel Services Ltd

About Hong Kong Parkview

Job Description

Hong Kong Parkview

We are seeking a high-calibre and experienced professional to join our team in the following role:

Technical Services Manager

Responsibilities:

• Manage an engineering team ensuring the smooth operation and maintenance of all facilities mainly in clubhouse operations and serviced apartments

• Prepare and arrange budgets and control the expenses on E&M contracts

• Prepare tender documents, conduct tender analysis/interview and monitor contractor’s work performance

• Liaise and handle guest requests on technical related services

• Prepare technical reports/analysis for internal and external customers

• Oversee and monitor energy management of the properties and implement energy conservation initiatives to achieve Company’s sustainability directives

• Monitor the performance of sub-contractors and site staff

• Coordinate with related parties and establish strategies & plans and manage the associated works to meet the pre-defined objectives

 Requirements:

• Degree or Higher Diploma in Electrical, Mechanical, or Building Services Engineering, or a related discipline

• 5-8 years of relevant experience in hotel, clubhouse or property maintenance management

• REW Grade B

• Candidates with relevant professional membership is preferrable

• Honesty, high integrity and self-motivation are expected

• A good team player with excellent communication skills and well prepared to work under pressure

• Good command of both written and spoken English and Chinese

What We Offer:

• 5-day work week

• Medical plans

• Birthday leave

• Year-end double pay

• Duty meals

• Free shuttle bus (to and from Central; to Causeway Bay, Wanchai, Admiralty, and Aberdeen)

• Career development opportunities

Please send full resume, expected salary and contact telephone number to

Hong Kong Parkview

Human Resources Department

88 Tai Tam Reservoir Road, Hong Kong

Confidential Fax No. 28123490

Email: recruit@hongkongparkview.com

(All data collected will be used for recruitment purpose only)

www.hongkongparkview.com

IBIS Singapore on Bencoolen

Ibis Singapore on Bencoolen is Singapore’s favourite economy hotel managed by Accor Group. Reviewed over 7,000 times on TripAdvisor and accommodating more than 250,000 guests per year, this hotel is renowned for its excellent customer service and centralised location.

Job Description

The Duty Manager provides general management support throughout the hotel, ensuring guest satisfaction, service excellence, safety, and smooth daily operations — with a primary focus on Front Office activities. This role is responsible for maintaining service standards, overseeing staff performance, and ensuring profitability and guest loyalty in line with Accor’s vision and values.

Key Responsibilities:

• Provide management presence and operational support across all hotel departments, focusing on Front Office operations.
• Ensure profitability by meeting departmental quantitative and qualitative targets.
• Lead, motivate, and support the Front Office team to deliver high-quality guest service.
• Champion and implement all Guest Experience initiatives within the property.
• Ensure guests enjoy a seamless and pleasant stay from arrival to departure.
• Maintain close relationships with guests throughout their stay to foster loyalty.
• Anticipate guests’ needs and take proactive measures to meet them.
• Handle and resolve guest complaints promptly when escalated beyond team members.
• Monitor guest satisfaction through tools such as the Voice of the Guest (VOG) program, online reviews, surveys, and in-house feedback.
• Uphold and actively demonstrate the Accor Vision and Values in daily operations.

Requirements:

• Bachelor’s Degree or Diploma in Hospitality Management or equivalent
• Minimum 3 years of relevant experience in a similar capacity
• Previous leadership experience is an advantage
• Service-oriented personality with a passion for hospitality
• Experience with Opera PMS or similar property management systems
• Strong interpersonal and problem-solving skills, with the ability to lead by example

HERO HOLDINGS PTE. LTD.

Job Description

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

11 WESTSIDE ASIA SQUARE PTE. LTD.

Job Description

Job Description:
We are seeking a talented and experienced Group Executive Pastry Chef to lead and oversee pastry operations across our various concepts. This role involves developing innovative dessert menus, standardizing recipes, ensuring consistent quality, and mentoring pastry teams. The ideal candidate combines creativity with strong organizational and leadership skills, driving excellence in pastry production and presentation across the group.

Key Responsibilities:

· Design and implement seasonal pastry menus across all outlets

· Maintain consistency and high standards in taste, presentation, and hygiene

· Train, supervise, and support pastry chefs at each location

· Oversee ordering, costing, and inventory for pastry sections

· Collaborate with executive chefs and management on menu planning and coordination.

Requirements:

· Proven experience in a senior pastry leadership role, preferably multi-site

· Expertise in classic and modern pastry techniques

· Strong leadership, communication, and organizational skills

· Ability to manage multiple teams and work in a fast-paced environment

11 WESTSIDE ASIA SQUARE PTE. LTD.

Job Description

Job Description
The position assists the restaurant manager in supervising the overall operation and service standards of the outlet to meet and exceed guests’ dining experience expectations.  

Main responsibilities include, but are not limited to, assisting the Restaurant manager in creating a Food and Beverage destination within the Liberty Group, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.  

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Works closely with the manager to forecast sales, covers, and payroll costs. 

• Supervises the daily operation and ensures sufficient manning coverage for operations. 

• Assigns the supervisors with responsibilities and tasks that they are best suited for. 

• Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel. 

• Consistently adheres to the timeline of deliverables. 

• Maintains consistency in quality of food, beverage, and service above all else.  

• In the absence of the manager, attends briefings and meetings held by the department and updates all the latest policies as needed. 

• Possesses in depth and supervision knowledge of all food and beverage menus, and its preparations, and presentations. This includes in-depth knowledge and supervision of bar and wine operations. 

• Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.  

• Ensures the cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.  

• Familiarises self with the hotel’s applicable processes, software and technologies (e.g., Micros, Avero, Material Control, etc.). 

• Is present in the operation during all meal periods. 

Provides a Leading and Consistent Guest Experience  

• Is proactively engaged in guest service. 

• Promotes sales through direct contact with guests.  

• Constantly obtains guest feedback during operation to ensure satisfaction and builds a loyal following/return guest database. 

• Handles guest complaints and comments competently and swiftly. 

• Leads the service team to personalise guest experience and in accordance with Hotel Standards.  

• Builds strong relationships with local guests and builds a loyal following as a foundation for a successful operation.  

• Maintains levels of confidentiality and discretion of the guest, colleagues, and operators at all times.  
  

  REQUIREMENTS

  • Certificate/Diploma in Hospitality/Restaurant Management or equivalent

  • Minimum 3 years of relevant experience with at least 2 years at a managerial level

  • Energetic, good team player, and service-oriented

  • Great leadership with solid analytical, communications, and interpersonal skills

  • Independent, proactive, resourceful, and able to work in a fast-paced environment

BUDDY HOAGIES PTE LTD

Buddy Hoagies Café & Grill offers authentic and great tasting western cuisine in a unique country charm coupled with a casual and relaxed ambience. From your favourite brews to our specialty grills you’ll enjoy a great tasting experience that will leave you craving for more!

Job Description

In the role of Assistant / Restaurant Manager, you will lead the outlet under your charge to deliver excellent customer service and dining experience.

Job Scope

• Maintain outlet service quality and display good customer relation skills
• Ensure food quality and presentation are up to standard and manage service recovery
• Manage peak periods effectively with good hosting and queue management skills
• Display good supervisory skills with ability to assign and delegate duties among staffs
• Plan outlet schedule and deployment
• Manage staff discipline and performance issues
• Execute outlet administrative duties and management reporting
• Maintain restaurant hygiene and upkeep
• Achieve sales target and manage maintenance, labour and food costs

Job Information

• Working Hours: 5 days/week (2 off days per week, no split shift)
• At least 2 years experience in F&B, preferably with managerial experience
• Possess high standard of customer service and willingness to learn
• Salary will commensurate with experience
• Staff meal provided
• Company is expanding with good growth opportunities

Welfare & Benefits

• Annual Salary Increment
• Quarterly Sales Incentive
• Performance Bonus
• Annual Leave
• Medical Leave
• Medical Benefits
• Staff Dining Privilege
• Career Advancement Opportunities
• Outlet Teambuilding Activities

Available Work Locations (All locations near MRT)

• Heartbeat Bedok (Bedok MRT)
• Pasir Ris Mall (Pasir Ris MRT)
• Eastpoint Mall (Simei MRT)
• Heartland Mall (Kovan MRT)
• Waterway Point (Punggol MRT)
• Djitsun Mall (Ang Mo Kio MRT)
• Bukit Timah Shopping Centre (Beauty World MRT)
• Rendezvous Hotel Singapore (Dhoby Ghaut / Bencoolen / Bras Basah MRT)

Whatsapp us at 8126 8194 for more information!

Private Advertiser

Job Description

Responsibilities:

• Manage and coordinate schedules for ~15 helpers/ drivers/ gardeners

• Oversee the cleanliness and maintenance schedule of the house

• Assist with events and arranging catering when required

Experience:

• Hotel/ Resort house keeping experience

• 5 years' experience, ideally at manager level of Head Housekeeper level

Terms:

• Food and accommodation provided

PSGourmet Pte Ltd

Over the last 20 years, PS.Cafe Group has developed an iconic style and culture unique to modern Singapore. We have become known for casual, friendly, yet professional service, great food and ambience… a true urban escape.

Job Description

Assistant Manager to ensure the seamless running of the Cafe in the most efficient and effective manner delivering the highest possible standards of service, whilst being pro-active in maintaining and/or improving turnover and profitability.

RESPONSIBILITIES

• Identifies and delegates responsibilities to the service team to ensure excellent service is consistently achieved

• Effectively manage the restaurant in the absence of the Manager

• Provide training, coaching, and feedback to service team and assess level of performance on an ongoing basis

• Create a positive guest experience by delivering a high level of service and ensure that service team engage guests to understand their needs and meet/exceed expectations

• Ensure that safety and hygiene standards are strictly adhered to at all times and to be in compliance in accordance to regulations

• Perform regular inspection of food and beverage preparation and presentation and maintain inventory to enhance sales

• Consistently review operations and team performance to identify problems, concerns, opportunities for improvement and propose solutions

• Assist the Manager to monitor product and manpower costs to within given budget

• Ensure strict adherence to company policies, processes and procedures at all times

• Monitor and maintain the POS system and ensure cash handling procedures are adhered to

• Assist the Manager in recruitment and selection of new team members, preparation of weekly roster, and monthly management reports

• Perform other duties as assigned by Supervisor

REQUIREMENTS

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent

• Minimum 3 years of relevant experience with at least 2 years in a managerial level

• Energetic, good team player and service oriented

• Great leadership with solid analytical, communications and interpersonal skills

• Independent, proactive, resourceful and ability to work in a fast paced environment

• Well versed in Microsoft Office

Griglia Pte Ltd

Welcome to our dynamic restaurant group, a significant player in Singapore's dining scene. We are the operators of Altro Zafferano, established in 2012, and Griglia Open Fire Italian Kitchen, which opened its doors in 2021. These two distinctive restaurants have earned their spots as reliable go-to dining destinations in the city.

Job Description

Company Overview

Food Concepts Group (FCG) has shaped Singapore’s diningscene since 2011 with brands like Altro Zafferano, Griglia Open Fire ItalianKitchen, and 54 Steakhouse. FCG is committed to culinary excellence, strongleadership, and delivering memorable guest experiences.

Job Summary

As a Junior Sous Chef, you will support kitchen operationsby assisting in menu planning, supervising staff, and maintaining qualitystandards to ensure exceptional Italian cuisine delivery.

Responsibilities

• Assist in planning menus, developing recipes, and sourcing premium ingredients to enhance culinary offerings
• Prepare and cook Italian dishes, ensuring each plate meets presentation and flavor standards
• Supervise and mentor junior kitchen staff during service to maintain consistency and foster teamwork
• Maintain kitchen efficiency and cleanliness by strictly following food hygiene and safety protocols
• Monitor stock levels, support inventory management, and control food wastage to optimize resources
• Manage kitchen operations during assigned shifts and resolve service-related challenges promptly
• Uphold brand standards by adapting to feedback and contributing to continuous kitchen improvements

Preferred competencies and qualifications

• Culinary certification or diploma (preferred but not essential for core duties)
• Willingness to work evenings, weekends, and public holidays
• Immediate availability preferred

Other Information

• Location: Singapore
• Salary Range: SGD 3,500 – 4,500 per month
• Benefits include medical coverage, staff meals, AWS & incentive programs, tip sharing, and night transport claims (when applicable)
• Work schedule: 5-day work week promoting work-life balance
• Culture: Growth mindset and team spirit encouraged, with opportunities for continuous learning and career advancement
• Only shortlisted candidates will be contacted. We look forward to meeting you.

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

The Junior Sous Chef supports the Sous Chef in leading the back-of-house kitchen team, ensuring smooth operations and the highest standards of food quality. This role combines hands-on cooking, staff supervision, and operational oversight, providing crucial support in menu execution, cost control, and kitchen efficiency.

Responsibilities

• Assist the Sous Chef in managing daily kitchen operations, ensuring timely preparation and delivery of all dishes.

• Supervise, train, and mentor kitchen staff, promoting accountability, teamwork, and skill development.

• Maintain consistent quality, presentation, and standards across all menu items.

• Collaborate with the Sous Chef and purchasing department to source ingredients, control costs, and reduce waste.

• Assist in recipe development, menu testing, and operational improvements to enhance efficiency.

• Oversee inventory management, including stock rotation, ordering, and proper storage of supplies.

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

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

Requirements

• Minimum 3 years of proven experience in a professional kitchen.

• Culinary diploma or equivalent qualification.

• Strong knowledge of Japanese cuisine and cooking techniques

• Experience in menu development, cost control, and inventory management.

• Ability to thrive in a fast-paced, collaborative environment.

Kulnari Adventure Golf Pte Ltd

Job Description

Job Summary

The Sous Chef supports the Head Chef by managing daily kitchen operations, supervising staff, maintaining food quality, and ensuring hygiene and safety compliance. This role leads the kitchen in the Head Chef’s absence and drives operational efficiency.

Responsibilities

Kitchen Operations

• Manage daily kitchen operations in collaboration with the Head Chef to ensure smooth workflow
• Ensure all food prepared meets the restaurant’s quality and presentation standards consistently
• Oversee food preparation and cooking processes during service to maintain efficiency and quality
• Maintain consistency in recipes, portioning, and plating to uphold brand standards

Team Supervision

• Supervise and guide kitchen staff including line cooks, prep cooks, and kitchen assistants to optimize performance
• Train and onboard new kitchen staff to ensure skill development and adherence to standards
• Delegate tasks effectively during service to maintain operational flow
• Maintain discipline and professionalism within the kitchen team to foster a positive work environment

Food Preparation & Quality Control

• Prepare and store ingredients properly to maintain freshness and safety
• Monitor food quality, taste, and presentation before serving to ensure customer satisfaction
• Organize and manage kitchen stations efficiently to support smooth service

Inventory & Cost Control

• Assist in stock ordering and inventory management to maintain adequate supplies
• Monitor ingredient usage and implement measures to minimize food wastage
• Ensure proper storage and rotation of ingredients using the FIFO system to maintain quality

Hygiene & Safety Compliance

• Maintain high standards of kitchen cleanliness and organization to meet operational and regulatory requirements
• Ensure compliance with Singapore Food Agency (SFA) food safety regulations to uphold legal standards
• Enforce proper food handling procedures and sanitation standards to ensure safety

Menu Support

• Assist the Head Chef in developing menus and improving recipes to enhance offerings
• Provide input on seasonal dishes and specials to keep the menu fresh and appealing
• Test and refine new recipes to maintain quality and innovation

Operational Support

• Lead the kitchen during the Head Chef’s absence to ensure uninterrupted service
• Manage service flow during peak hours to maintain efficiency and customer satisfaction
• Support kitchen scheduling and staff coordination to optimize resource allocation

Required competencies and certifications

• Minimum 3–5 years of culinary experience, including 1–2 years in a supervisory role
• Strong knowledge of food preparation techniques and kitchen operations
• Knowledge of food safety and hygiene standards, specifically Singapore Food Agency (SFA) regulations
• Ability to work effectively under pressure and manage multiple tasks during service

Preferred competencies and qualifications

• Good leadership and team management skills

STAR NINE PTE. LTD.

Job Description

Role Overview

The Head Chef is the conductor of the culinary backstage. You are responsible for designing a menu that is "gig-friendly"—efficient, delicious, and profitable. You will manage the entire kitchen operation, from cost control and hygiene to leading a team that can handle the erratic surges of a concert crowd.

• Menu Engineering: Create and maintain a menu that balances culinary creativity with speed of service. Design "show-night" specials that minimize ticket times during peak pre-show hours.

• Kitchen Leadership: Recruit, train, and supervise BOH (Back of House) staff. Foster a culture of speed, precision, and "cool under pressure."

• Inventory & Food Costing: Manage all ordering and vendor relationships. Maintain food cost percentages (COGS) through strict portion control and waste management.

• Safety & Sanitation: Ensure the kitchen exceeds all local health department standards. Maintain a rigorous cleaning schedule for all equipment to prevent breakdowns during high-volume sets.

• Operational Flow: Coordinate with the Front of House (FOH) to manage "pacing." Adjust kitchen speed based on the "Doors" and "Set Time" schedules provided by the venue manager.

• Artist Catering (The Rider): Crafting off-menu meals for touring artists and crews based on specific (and often last-minute) dietary requirements or "rider" requests.

• Late-Night Pivot: Managing a secondary "Late Night" menu for the post-show crowd or DJ sets, often with a reduced crew.

• Event Scoping: Designing custom "VIP" or "Meet & Greet" platters and catering packages for private venue buy-outs or record release parties.

• Venue Support: Assisting the Bar Manager with "house-made" ingredients (e.g., creating custom syrups, garnishes, or infusions) to align the food and drink programs.

• Crisis Prep: Stepping in to assist with general venue logistics—like helping unload a delivery or troubleshooting a fridge failure—during the frantic hours before a sold-out show.

• Experience: 5+ years in a high-volume kitchen, with at least 2 years in a leadership role (Head Chef or Sous Chef).

• Speed: Proven ability to manage a "crush"—handling a massive volume of orders in a 90-minute window before a show starts.

• Certifications: Food Handler’s Management Certification and a deep understanding of local health codes.

• Flexibility: Comfortable working in a loud environment with flashing lights and late-night hours.

MANBOK FARRER PARK PTE. LTD.

Job Description

Manage daily operations including sales performance, cost control, staffing, and service quality.

Drive Profitability & Business Strategy

Develop and execute strategies to increase revenue, optimize costs, and improve overall profitability (P&L responsibility).

Team Leadership & People Management

Lead recruitment, training, scheduling, and performance management of both front-of-house and kitchen teams.

Ensure Customer Experience Excellence

Maintain high service standards, handle customer feedback/complaints, and ensure a premium dining experience.

Compliance & Hygiene Standards

Ensure full compliance with Singapore food safety regulations, licensing requirements, and hygiene standards.

Proven ability to manage diverse teams and handle day-to-day operational challenges effectively.

Strong understanding of cost control, revenue management, and basic P&L.

ASIA WEALTH MANAGEMENT PTE. LTD.

Job Description

We are seeking a highly motivated Restaurant Manager to join our team. The ideal candidate will have strong leadership skills, a customer-first mindset, and a passion for delivering top-tier service in a fast-paced hospitality environment.

Responsibilities:

• Supervise daily restaurant operations
• Provide excellent customer service and resolve complaints
• Train, schedule, and support restaurant staff
• Monitor food quality and service delivery
• Manage inventory and supplier relationships
• Ensure compliance with health and safety standards
• Track expenses, monitor budgets, and reduce costs
• Use restaurant management software for reporting and analytics
• Lead by example and promote a positive work environment
• Handle administrative tasks such as rosters, payroll, and ordering

Qualifications:

• Relevant qualification in hospitality management or equivalent experience
• Proven track record as an experienced restaurant manager
• Exceptional leadership and communication skills
• Strong organisational and management skills
• Competency with POS systems and back-end restaurant management software
• Understanding of workplace health and safety and food hygiene
• Ability to handle high-pressure situations and solve problems quickly
• Passion for delivering excellent customer servicex

The Talent People Pte. Ltd.

Job Description

Key Responsibilities

• Manage daily manpower planning to support operational needs

• Oversee group arrivals/departures and ensure smooth traffic flow

• Coordinate with event/convention teams on logistics and guest movement

• Supervise Bell, Concierge, and Valet operations

• Lead and coach Guest Services team to deliver personalised guest experience

• Conduct service audits and ensure compliance with hotel standards

• Handle VIP guest arrivals, rooming, and departures

• Plan and review staff rosters for productivity optimisation

Requirements

• Singaporeans/PRs only due to limited work pass quota

• Minimum 2 years in a supervisory role (service/hospitality)

• Diploma/Degree preferred

• Strong knowledge of Opera system and hotel operations

• Experience in Bell, Concierge, Valet functions

• Strong communication and interpersonal skills

• Leadership capability with service-oriented mindset

The Talent People 24C2589