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Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

The Spoon

Job Description

About the role

Oversee daily restaurant operations including staffing, scheduling, and customer service standards.

Key responsibilities

• Manage inventory, ordering, and cost control to maintain profitability and minimize waste

• Ensure compliance with health, safety, and sanitation regulations at all times

• Recruit, train, and mentor front-of-house and back-of-house staff to foster a cohesive, high-performing team

About you

• Minimum 3 years of progressive experience in restaurant operations, preferably in a managerial capacity

• Proven ability to lead teams, resolve conflicts, and maintain positive employee relations

• Strong communication and interpersonal skills, with the ability to engage effectively with guests, staff, and vendors

• Valid food handler's certification and knowledge of local liquor licensing and labor laws

Benefits

• Competitive salary plus performance-based bonuses opportunities

Melco Resorts & Entertainment

Job Description

POSITION SUMMARY:

The Assistant Manager, Restaurant is responsible for assisting the Manager, Restaurant to achieve the successful implementation, development and maintenance of all operational procedures, standards and goals within individual business unit.  Responsibility also lies in maintaining the business operation in the direct absence of the manager.  Assistance in team participation, leadership, innovation, financial evaluation and business development, while ensuring optimum quality service to customers at all times in a corporative work environment.

PRIMARY RESPONSIBILITIES:

• Researches, understands and participates in planning process regarding guest needs

• Delivers effectively in customer specifications within the team’s/ organization’s business plans

• Coaches and mentors colleagues to overcome difficulty in meeting customer service standards

• Use the organisation’s systems and technology to monitor progress in achieving product/service targets and standards

• Seeks and uses customer feedbacks to improve provision of products/services

• Maximizes team synergy to achieve desired productivity

• Taps into others’ skills, experiences and creativity

• Coach others to allow those who are able, to take responsibility for tasks and outcomes

• Work effectively with those outside of formal line authority to achieve organisational goals

• Reflect organisational plans in personal goals and plans

• Maintain consistency in performance across varying conditions

• Prioritise competing demands to achieve organisation’s goals and objectives

• Use technology efficiently and effectively to manage work

• Gather/evaluate information on quality and quality of the business operation

• Identify action steps necessary to ensure high levels of productivity

• Maximise equipment/resource capacity

• Performance meets organisational requirements

• Develop and implement performance plans to achieve organisation’ objectives

• Adhere to all Company policies and procedures

• Report accidents, injuries and unsafe work conditions to supervisors

• Perform other reasonable job duties as assigned by supervisors from time to time

• Follow any other work requested by Manager

QUALIFICATIONS:

Experience

3 – 5 years working experience with minimum 2 year in Supervisor position

Education

• Preferably a Degree/Higher Diploma holder in Hospitality Business Management

Skills / Competencies

• Strong communication skill in English and Chinese

• Computer literate in Microsoft software (e.g. PowerPoint, outlook)

• Ability to work on flexible shift including overnight, weekends and holiday on rotation basis

Advantageous Skills

• Excellent interpersonal / presentation skills are preferred

Mott 32 (Hong Kong) Limited

Job Description

Job Responsibilities

• Prepare alcohol or non-alcohol beverages for bar and restaurant patrons

• Interact with customers, take orders and serve food and drinks

• Assess customers’ needs and preferences and make recommendations

• Mix, garnish, and serve drinks according to established recipes and standards

• Ensure that appropriate stock levels of all bar items are constantly maintained

• Restock and replenish bar inventory and supplies

• Stay guest focused and nurture an excellent guest experience

• Comply with all food and beverage regulations

• Perform assigned other ad hoc jobs and assist other departments when it’s required

Job Requirements:

• Resume and proven working experience as a Bartender, ideally with fine dining experience

• Excellent knowledge of in mixing, garnishing and serving drinks

• Positive attitude and excellent communication skills

• Ability to keep the bar organized, stocked and clean

• Certification in bartending or mixology is preferred

Remark:

We offer attractive remuneration package and long-term career development opportunities to the right candidate. Please send your full resume with current and expected salary by clicking "Apply".

We are an equal opportunity employer. The information provided by you will be treated in strict confidence and used for recruitment purpose only.

 All personal data collected during the application process will be kept for 12 months after its completion and will be destroyed thereafter.

Hyatt Centric Victoria Harbour Hong Kong

With breathtaking views of Victoria Harbour, our lifestyle hotel in North Point is the ultimate launchpad for exploring Hong Kong’s vibrant mix of old and new. Discover local foodie favorites and Insta-worthy spots around the neighbourhood or go for a stroll along the waterfront promenade right in front of the hotel. Conveniently located on Hong Kong Island, steps away from major highway, MTR, ferry, bus and tram connections, the hotel is just 10+ minutes’ commute to / from key leisure and business destinations. The options are endless when you stay in the middle of the action at Hyatt Centric Victoria Harbour Hong Kong.

Job Description

Summary

Aisearch

Job Description

• Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality
• Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner
• Accountable for food cost management, menu planning, development and creation of new products when required
• To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
• housekeeping, and cleanliness & tidiness of work area
• Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
• Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering
• To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level

Singapore Ao Wei

Job Description

• To ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively
• To provide excellent customer service and management and to ensure that all your staff understands the importance of such standards
• Ensure smooth day-to-day operation of the team
• Obtain sales target and KPIs given by the management
• Assist in planning schedule
• Promote positive work environment
• Ensuring compliance with licensing, hygiene and health and safety legislation/guideline
• Any other duties as may be assigned by management
• Accept to work night shift and split shift
• Accept work OT on weekends and public holiday

Singapore Ao Wei

Job Description

Job Description & Requirements

Knowledge and creativity in using spices for dishes

Able to use Wok is a must

Experience with menu creation is a plus but not a must

Experience in kitchen inventory and ordering

Able to work with head chef to come up with seasonal specials

Good Knife skills is required

Have innovative research and development of new dishes spirit

Able work weekend

Private Advertiser

Job Description

Chef de Partie (CDP) – Job Scope

Position Summary:
A section/station chef responsible for a specific area of the kitchen.

Key Responsibilities

• Prepare and cook food within the assigned station.

• Ensure mise en place is completed before service.

• Maintain quality, consistency, and portion control.

• Monitor stock levels and inform Sous Chef of replenishment needs.

• Ensure cleanliness and food safety compliance in the assigned section.

• Minimise food wastage and control costs.

• Support menu execution during service periods.

Typical Requirements

• Minimum 2 years of culinary experience.

• Strong technical cooking skills in a specialised area.

• Ability to work independently during service.

Private Advertiser

Job Description

Sous Chef – Job Scope

Position Summary:

Second-in-command in the kitchen, reporting directly to the Head Chef .

Key Responsibilities

• Supervise day-to-day kitchen operations.

• Assist with menu planning and recipe development.

• Ensure food quality, presentation, and consistency.

• Manage kitchen staff scheduling and manpower deployment.

• Monitor food costs, wastage, and inventory levels.

• Ensure compliance with food hygiene and workplace safety standards.

• Conduct stock ordering and liaise with suppliers.

• Handle customer feedback relating to food quality.

Typical Requirements

• Minimum 3 years of culinary experience.

• Supervisory or team management experience.

• Food Safety Level 3 (or equivalent, depending on country requirements).

Private Advertiser

Job Description

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

Responsibilities:

• Supporting daily operations and executing tasks with focus and discipline.

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

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

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

What You Bring:

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

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

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

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

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

• A sharp eye and a proactive mindset

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

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

Join the team. Let’s cook.

SOFITEL SINGAPORE CITY CENTRE

Set atop a cliff in 27 acres of lush tropical woodlands and landscaped water gardens, Sofitel Singapore Sentosa Resort and Spa is a stylish, tranquil 5-star hotel in Singapore which boasts glorious views of the South China Sea.

Job Description

Job Description:

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
• Distribute work equally to ambassadors.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
• Ensure proper product storage, food rotation, labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Report and handle any accident immediately, no matter how minor.
• Respond properly in any hotel emergency or safety situation.
• Provide a courteous and professional service at all times.
• Organise each food service so that it runs efficiently and productively.
• Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
• Coordinate food production and kitchen team to meet food preparation and service requirements.
• Ensure all food produced is in line with kitchen recipes and standards.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
• Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.
• Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
• Do not divulge any Hotel or guest information either during or after employment with the company.
• To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.
• To ensure that all ambassadors provide a friendly, courteous and professional service at all times.
• To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.
• To attend training sessions and meeting as and when required.
• To conduct and/or contribute to regular Hotel and Department Meetings.
• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.
• Any other reasonable request as required by Hotel Management.

Job Requirement:

• Previous experience minimum three years in a commercial kitchen environment, preferably 5 star luxury environment
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• Appreciates and maintains an effective outlet for stress
• An understanding of luxury guest expectations.

GRACIOUS NATURALS PTE. LTD.

Job Description

Position: Baker (Full-Time / Part-Time)

About Us

We’re a wellness-driven, clean-label café and food brand focused on creating real food that’s allergy-friendly, nourishing, and seriously delicious. Our mission is to make wholesome food accessible and joyful—using only purposeful ingredients that support better energy, digestion, and overall wellbeing.

Your Role

We’re looking for a passionate Baker who’s excited about health-focused baking. You’ll craft freshly baked products—from breakfast bars and energy bites to gluten-free muffins and treats—for both our café and packaged retail range. If you love working with whole food ingredients and believe that food can (and should) make people feel better, read on.

Key Responsibilities

• Prepare and bake signature items such as granola, breakfast bites, muffins, and other gluten-free treats
• Maintain consistency and high standards of quality and presentation
• Manage daily prep, production, and kitchen flow efficiently
• Assist with new product testing and recipe refinement
• Maintain food safety, hygiene, and cleanliness standards (HACCP knowledge is a plus)
• Work collaboratively with the café and kitchen teams to ensure smooth daily service
• Help prep and pack retail products where needed

You Might Be the One If You…

• Have experience in baking or pastry (professional training is a bonus but not a must)
• Are familiar with or interested in gluten-free, plant-based, and allergy-friendly baking
• Have great attention to detail and consistency
• Keep a clean, organized kitchen station
• Work well independently and within a team
• Are passionate about real food and making people feel good through what they eat

Millennium & Copthorne International Limited

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

Job Description

Job Description & Requirements

The Banquet Executive works closely with the F&B Manager/Director to perform office administrative functions and operation service task for the all F&B Department and ensures that all SOP standards are met.

Key responsibilities

• To monitor restaurants and banquet operations stocks and/or inventory such as menus, tent cards etc and ensure they are in good condition for F&B operations team and guests to use.
• Transmits any orders or decisions taken by the F&B Manager promptly to team members as per instructions such as executing all in-house and third party outlets’ promotions or corporate initiatives.
• Organizes and files all F&B documents so that they are readily available on request for answering queries or preparing reports.
• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up
• Take care of F&B services and provide relevant correspondence to guest queries
• Be familiar with Food and Beverage Operation functionality and other related task
• Performs related duties and project as assigned by F&B Manager
• Participate and assist F&B Manager in all meetings relevant to the department
• To comply with all company and local laws for all F &B services including restaurants and catering licensing maintenance, renewals.
• To monitor and take corrective action to reduce waste, misuse and breakage
• Work with procurement for Restaurants and Banquet Operations on all operations related item
• To provide administrative support to all F&B outlets such as but not limited to preparation of banquet items and etc.
• Process all correspondences, minutes of the meeting, reports, memos, action plan, weekly planner, menu, F&B Forecast, gift voucher, and other documents relevant.
• Organizes and files all F&B documents so that they are readily available on request for answering queries or preparing reports.
• Assist Restaurant Manager/F&B Manager/Director in dealing with suppliers
• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up
• Be familiar with Food and Beverage Operation functionality and Special Task
• Performs related duties and special projects as assigned by F&B Manager
• To comply with all company and local laws for all F &B services including restaurants and catering licensing maintenance, renewals.
• To monitor and take corrective action to reduce waste, misuse, and breakage items
• Work with procurement for Restaurants and Banquet Operations be it wedding favors, gifts, tent cards, etc and ensure it is within budget through the MPS system
• In-charge of hotel and banquet events’ flower arrangement and decoration according to Banquet Operations’ instructions
• And other duties as assigned by the Restaurant Manager/F&B Manager/F&B Management Team to assist on other outlets duty, off day will be based on the overall duty roster.

Ideal requirements

• 1-3 years of experience in F&B Operations
• Working proficiency in Microsoft Office
• WSQ Follow Food & Beverage Safety and Hygiene Policies or other existing and/or new Workforce Skills Qualifications (WSQ)

Millennium & Copthorne International Limited

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

Job Description

Job Description & Requirements

The Assistant Banquet Manager works closely with the F&B Manager/Director to perform office administrative functions and operation service task for the all F&B Department and ensures that all SOP standards are met.

Key responsibilities

• To monitor restaurants and banquet operations stocks and/or inventory such as menus, tent cards etc and ensure they are in good condition for F&B operations team and guests to use.
• Transmits any orders or decisions taken by the F&B Manager promptly to team members as per instructions such as executing all in-house and third party outlets’ promotions or corporate initiatives.
• Organizes and files all F&B documents so that they are readily available on request for answering queries or preparing reports.
• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up
• Take care of F&B services and provide relevant correspondence to guest queries
• Be familiar with Food and Beverage Operation functionality and other related task
• Performs related duties and project as assigned by F&B Manager
• Participate and assist F&B Manager in all meetings relevant to the department
• To comply with all company and local laws for all F &B services including restaurants and catering licensing maintenance, renewals.
• To monitor and take corrective action to reduce waste, misuse and breakage
• Work with procurement for Restaurants and Banquet Operations on all operations related item
• To provide administrative support to all F&B outlets such as but not limited to preparation of banquet items and etc.
• Process all correspondences, minutes of the meeting, reports, memos, action plan, weekly planner, menu, F&B Forecast, gift voucher, and other documents relevant.
• Organizes and files all F&B documents so that they are readily available on request for answering queries or preparing reports.
• Assist Restaurant Manager/F&B Manager/Director in dealing with suppliers
• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up
• Be familiar with Food and Beverage Operation functionality and Special Task
• Performs related duties and special projects as assigned by F&B Manager
• To comply with all company and local laws for all F &B services including restaurants and catering licensing maintenance, renewals.
• To monitor and take corrective action to reduce waste, misuse, and breakage items
• Work with procurement for Restaurants and Banquet Operations be it wedding favors, gifts, tent cards, etc and ensure it is within budget through the MPS system
• In-charge of hotel and banquet events’ flower arrangement and decoration according to Banquet Operations’ instructions
• And other duties as assigned by the Restaurant Manager/F&B Manager/F&B Management Team to assist on other outlets duty, off day will be based on the overall duty roster.

Ideal requirements

• 1-3 years of experience in F&B Operations
• Working proficiency in Microsoft Office
• WSQ Follow Food & Beverage Safety and Hygiene Policies or other existing and/or new Workforce Skills Qualifications (WSQ)

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

The Assistant Banquet Manager requires strong leadership, hands-on management, and the ability to collaborate across departments to deliver memorable and exceptional guest experiences in line with our hotel’s luxury brand standards.

Key responsibilities

• Lead and manage the daily banquet operations, ensuring smooth coordination of events and functions.

• Supervise, train, and motivate banquet teams to deliver outstanding guest service in line with brand expectations.

• Oversee banquet setup, service, and breakdown to ensure timely and high-quality execution.

• Collaborate closely with the Sales, Culinary, and Events teams to ensure accurate event detailing and seamless handover from sales to operations.

• Conduct pre-event and post-event briefings to align expectations and review performance.

• Monitor and control banquet operating costs, manpower scheduling, and inventory to achieve financial targets.

• Ensure compliance with health, safety, and hygiene regulations in all banquet operations.

• Handle guest feedback professionally, resolving issues promptly to maintain guest satisfaction and brand loyalty.

• Drive continuous improvement through staff training, guest feedback analysis, and operational innovation.

• Support the Director of Banquet in budgeting, forecasting, and strategic planning for the department.

• And other duties as assigned by the F&B Management Team to assist on other outlets duty

Requirements

• Diploma or Degree in Hospitality Management or related field.

• Excellent organizational skills and attention to detail with the ability to multitask under pressure.

• In-depth knowledge of banquet service standards, menu planning, and event logistics.

• Proven track record of managing high-profile and large-scale events.

• Proficient in Microsoft Office applications and familiar with hotel management systems

• Flexible to work weekends, public holidays, and extended hours based on event requirements.

Royal Plaza

Royal Plaza on Scotts (RP), Singapore’s first 100% smoke-free business hotel. Located in Orchard, RP has been voted Best Independent Hotel in Asia Pacific by TTG Asia for 10 years and awarded the 2017 TripAdvisor Certificate of Excellence.

Job Description

Job Summary

Chef De Partie (Pastry) is responsible for managing and overseeing a designated kitchen section, ensuringthe preparation and presentation of high-quality A la Carte, Buffet, and Catering dishes in accordance with hotel standards. This role supports the Sous Chef and Executive Chef in maintaining operational excellence, foodconsistency, timely service delivery, and cost control across all outlets and functions.

As a key member of the culinary team, the Chef De Partie brings creativity, discipline, and passion to every dish, delighting guests while maintaining consistency with established recipes and Standard Operating Procedures (SOPs).

Areas of Focus

The primary focus of this role is to ensure consistent food quality, timely preparation and replenishmentof buffet and live cooking items, strict adherence to hygiene and safety standards, and effective coordination within the kitchen team to support seamless service operations.

Strategic Responsibilities / Duties

1.   Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.

2.   Planning of menus consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standard of hotels.

3.   Ensure mise-en-place is prepared in advance to support efficient and timely service.

4.   Manage and operate the assigned kitchen section independently while maintaining quality standards.

5.   Station at the live cooking counter when required, ensuring prompt replenishment of buffet items and timely response to guest requests.

6.   Monitor food presentation, portion control, and consistency to meet brand and hotel standards.

7.   Maintain cleanliness and hygiene of the work area, storage facilities, and kitchen equipment in compliance with food safety regulations (HACCP standards where applicable).

8.   Ensure proper storage, labelling, and rotation of food items to minimize wastage and maintain freshness.

9.   Support cost control initiatives by minimizing spoilage, monitoring stock levels, and reporting shortages.

10. Assist in training and supervising cooks and trainees.

11. Coordinate with other kitchen sections to ensure smooth workflow during service.

12. Adhere strictly to health, safety, and fire regulations within the kitchen.

13. Participate in menu tastings, briefings, and continuous improvement initiatives.

14. Communicates to his/her superior any difficulties, guest and other relevant information.

15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

1. Diploma certificate in Culinary Arts or equivalent professional training.
2. Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.
3. Knowledgeable in cooking techniques, food preparation,and kitchen operations.
4. Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.
5. Ability to manage a section independently under pressure and detailed oriented.
6. Flexibility to work shifts, weekends, and public holidays as required by operations.
7. Candidates with relevant qualifications but no prior experience are welcome to apply.

NUVE HOLDINGS PTE. LTD.

Job Description

Job Summary

As a Bartender at The Warehouse Lobby Bar, you will deliver exceptional beverage service while creating a warm, engaging experience for every guest. You will work efficiently behind the bar, maintain high standards of cleanliness and consistency, and contribute to the energy and culture of the venue.

Responsibilities

• Prepare and serve classic and house cocktails, wine, beer, and non-alcoholic beverages accurately to specification
• Provide friendly, attentive, and confident guest service to ensure a positive customer experience
• Engage guests by recommending drinks and creating a welcoming bar atmosphere that encourages repeat visits
• Maintain cleanliness and organization of the bar, tools, and workstations to meet hygiene standards
• Manage bar stock by restocking supplies and monitoring basic inventory levels to avoid shortages
• Follow responsible service of alcohol policies and comply with local regulations to ensure safe service
• Handle POS transactions accurately and efficiently to maintain smooth payment processes
• Collaborate with service and kitchen teams to coordinate timely and seamless service delivery
• Open and close the bar following established procedures to ensure operational readiness and security

Preferred competencies and qualifications

• Previous bartending experience preferred but not essential
• Strong knowledge of spirits, cocktails, and bar service fundamentals to support quality beverage preparation
• Confident communication skills to interact effectively with guests and team members
• Ability to stay calm and efficient in a fast-paced environment to maintain service quality
• High personal standards of cleanliness, consistency, and presentation to uphold venue reputation
• Team-oriented mindset with a positive, professional attitude to foster a collaborative workplace
• Flexible availability, including evenings, weekends, and public holidays, to meet operational needs

Yi Yuan 332

Job Description

Responsibilities:

• Explain services to the customers
• Apply pressure with the thumb and fingers to the client's feet
• Communicating with guests during massages to adjust massage techniques as required.
• Cleaning and sanitizing work areas.
• Keep service records
• Enquiring about guests' medical conditions and allergies before providing services.
• Uphold hygiene standards and follow health and safety regulations

Requirements:

• Proven experience working as a Manager.
• Effective communication skills.
• Exceptional customer service skills.
• Patience and respect.
• Able to work on weekend and public holiday.

IL LIDO PTE. LTD.

The ilLido Group is a collection of unique and high quality concepts founded by renowned iltalian restaurateur Beppe De Vito, with a mission to elevate the Italian dining scene in Singapore. Since the creation of its namesake restaurant in 2006, the Group has grown to a family of seven restaurants and bars led by a team of hospitality experts who pursue the industry with a passion and dedication.

Job Description

Job Description

• Prepare and serve alcoholic and non-alcoholic beverages according to company standards.
• Recommend beverages and provide product knowledge to guests.
• Maintain high standards of customer service and create a welcoming bar and dining experience.
• Ensure the bar is clean, organized, and fully stocked at all times.
• Monitor inventory levels and assist with stock ordering and replenishment.
• Follow recipes and standard operating procedures to ensure consistency and quality.
• Verify customers' age where required and ensure responsible service of alcohol.
• Operate the POS system and process customer payments accurately.
• Comply with food safety, workplace safety, and liquor licensing regulations.
• Assist with restaurant floor duties and service operations as required, including taking orders, serving food and beverages, clearing and resetting tables, and attending to guests.
• Work closely with the restaurant service team to ensure smooth daily operations.
• Perform opening and closing duties.
• Perform any other duties as assigned by Management.

Cezars Kitchen Pte. Ltd.

Cezars Kitchen is a leader in food service in Japan and the international community.

Job Description

Please note that this role is open to Singapore Citizens and Permanent Residents only. Applications from non-eligible candidates will not be considered.

Candidate who meets the requirements below will be called for interview.

• Ability to cook a wide range of foods in large batch quantities: International menus

• Be a qualified cook: ( Certificated available upon request)

• Passionate about food!

• Positive and inviting attitude - you will need to engage and have conversations with customers.

• Self-motivated and can work with the team

• Minimum of 1 year of working experience in either school kitchens, hotels or restaurants

• Passionate about food.

Responsibilities :

• Work with the head chef to prepare daily meals

• Plan menus by consulting with head chef, estimate food costs and profits, inventory control system and waste management

• Kitchen operations management when Head Chef not present

• General kitchen duties (prep to cleaning)

• Ability to stand for several hours at a time in a fast pace kitchen

• Ability and willingness to learn new recipes/processes and techniques

• Integrity to follow company policies and procedures (SOPs)

• Work quickly and under time constraints Will be advised during the interview.

Benefits

• Confirmation Bonus 

• Annual Bonus

• Monthly Medical Support

• Yearly Dental Support

• Free uniform provided

• Free parking

• Free staff meal provided

• No Late night shift

• Opportunities to transfer to work in Japan

• Career advancement nationally and internationally

• Comprehensive Training & Development opportunities

• Opportunity to work with international chefs

• Work with a dynamic team

For the right individual, he/she will find this career very rewarding with opportunities to be awarded a contract to work in Japan.

Job Types: Full-time, Permanent

Cezars Kitchen Pte. Ltd.

Cezars Kitchen is a leader in food service in Japan and the international community.

Job Description

Please note that this role is open to Singapore Citizens and Permanent Residents only. Applications from non-eligible candidates will not be considered.

Primary Role:

In charge of all baked goods and desserts. Be the Director of Quality by ensuring highest quality foods are prepared and served.

Essential Functions:

1. KITCHEN PRODUCTION:

a. Designing and improving recipes.

b. Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment

to make baked goods, such as cookies, bread, cakes, etc.

c. Decorating and displaying finished products.

d. Testing ingredients and finished goods to ensure that each item meets food safety and quality controls.

e. Greeting customers, answering questions, making recommendations, accepting orders and payments,

and providing exceptional customer service.

f. Keeping records relating to deliveries, inventory, and production levels.

g. Taking client information and ensuring that deliveries are fulfilled accurately and on time.

h. Cleaning and restocking workstations and ensuring that all equipment is sanitized and prepared for the

next shift.

2. BAKING FROM SCRATCH WITH LOVE: Baking with passion and love is essential to food quality that represents

Cezars Kitchen and leading the brand. Whenever humanly possible, always use fresh, seasonal ingredients

and bake from scratch. A Baker’s main duty is preparing baked goods and desserts for the Cezars Café and

serving of daily meals, followed by kitchen support and shift relief.

3. ATMOSPHERE: To keep the kitchen atmosphere looking fun and inviting. To keep signage and displays up to

date. To work efficiently, keeping your station organized and clean.

4. TRAINING EXPERIENCE: In charge of all staff training, make sure all new staff are receiving proper attention

and follow proper procedures for handling baked items and desserts.

5. FOOD COSTS: Monitor kitchen to ensure proper use of product and inventory control while keeping waste to

a minimum (under 2%). Make sure there is no theft by staff or students. Perform monthly inventory with the

Kitchen Manager. Maintain baking recipes and ensure all items are sold at 30% or lower Food Cost.

6. SAFETY & SECURITY: Maintain a safe work environment for all staff and guests. Secure kitchen during nonoperating

hours. Keep food samples based on SOP and adhere to all food safety and hygiene standards.

7. COMPANY VISION: Understand and deliver company’s vision and operational objectives. Adhere to and have

knowledge of all company (SOP) policies & procedures.

Education: High School diploma

Benefits

• Annual Bonus

• Medical Support

• Free uniform provided

• Free parking

• Free staff meal provided

• No Late night shift

• Opportunities to transfer to work in Japan

• Career advancement nationally and internationally

• Comprehensive Training & Development opportunities

• Opportunity to work with international chefs

• Work with a dynamic team
  

For the right individual, he/she will find this career very rewarding with opportunities to be awarded a contract to work in Japan.

Cezars Kitchen Pte. Ltd.

Cezars Kitchen is a leader in food service in Japan and the international community.

Job Description

Please note that this role is open to Singapore Citizens and Permanent Residents only. Applications from non-eligible candidates will not be considered.

Primary Role:

Prepare meals, manage staff and oversee all day-to-day operations. Be the Director of Quality, ensuring the highest quality foods are prepared and served.

Essential Functions:

1. KITCHEN PRODUCTION:

a. Oversee all kitchen activities, assign team’s tasks. For the Head Chef, cooking is the main priority!

b. Ensuring promptness, freshness, and quality of dishes.

c. Implementing hygiene policies and examining equipment for cleanliness.

d. Designing new recipes, planning menus, and selecting plate presentation.

e. Reviewing staffing levels to meet service, operational and financial objectives.

f. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

g. Setting and monitoring performance standards for staff.

h. Obtaining feedback on food and service quality, and handling customer problems and complaints.

i. Prepare menus as required and submit on time to HO.

2. COOKING FROM SCRATCH WITH LOVE: Cooking with passion and love is essential to food quality and leading the brand. Whenever humanly possible, always use fresh, seasonal ingredients and cook from scratch. Main duty is to prepare delicious and balanced meals. Always taste all dishes before putting them on the line, regardless if you or one of your staff prepare. ALWAYS TASTE EVERYTHING!

3. ATMOSPHERE: Keep the kitchen looking fun and inviting, updating signage and displays. Make sure staff are

working efficiently and the environment projects a clean, organized, and professional business.

4. TRAINING: In charge of all staff training, make sure all new staff are receiving proper training and follow SOPs.

5. REGISTER: (If applicable) Ensure register is properly opened every day and ‘end of day’ is closed out every evening.

6. HIRING: Hire staff. This includes conducting interviews, doing reference checks, wage negotiation (with H/O).

7. COMMUNICATION: Respond to all emails within 24 hours (1 business day).

8. FOOD COST: Monitor kitchen to ensure proper use of product and inventory control while keeping waste to a

minimum (under 2%). Make sure there is no theft by staff or students. Perform monthly inventory and send

results to Head Office by 5th. Meal service, including snacks and catering should be kept at 30% COGS. Accounts

that do not pay rent or utilities need to keep food costs no higher than 40% COGS, depending on lunch pricing.

9. LABOR %: Follow daily labor targets of 20~25%, depending on lunch pricing. When slow, send people home

and/or call off shifts and if busy, ask team to stay late. Ensure staff are following their schedule and taking proper

breaks. SOP for labor is 1 staff member for every 50 lunches in sales.

10. SAFETY & SECURITY: Maintain a safe work environment for all staff and guests. Secure kitchen during nonoperating hours. Keep food samples for 14 days and adhere to all company safety standards.

11. CATERING: Cezars Kitchen is a catering company and contracts with schools that may require catering. All catering events require a booking sheet to be sent to relevant upper management ahead of the event for review and approval. No event is rejected without consulting Head Office.

12. CASH CONTROL: Follow Cezars Management Cash Handling Policy, count and manage all cash funds, do refunds and go to the bank weekly. Always keep safe locked and record prepayment and cash using the safe log. Manage & complete petty cash form, following the reporting policies.

13. PURCHASING: Manage all food and supply orders following approved vendor list and purchasing policy. Office supplies, small-wares, fixtures, and equipment orders are handled by the Head Office.

Education Requirements: High School diploma (culinary degree preferred) and 3 years of management experience.

HOUSE OF CRAB (HOLDING) PTE. LTD.

Job Description

Job Summary

You will prepare food products by marinating, skewering, cutting meat, packing, and operating food preparation machines. You will follow SOPs and recipes precisely while maintaining workplace safety and hygiene. The role requires handling heavy items and standing for long periods.

Responsibilities

• Marinate, skewer, cut meat, and pack food products according to assigned tasks and skillset
• Operate food preparation machines and equipment safely and efficiently
• Follow food processing standard operating procedures (SOPs) and recipes strictly to ensure product quality
• Maintain workplace safety and hygiene by adhering to safety protocols and cleaning standards
• Handle and stack heavy products weighing 15kg to 20kg in baskets
• Stand for extended periods during work shifts

HAYOP PTE. LTD.

Job Description

BARTENDER - Hayop ni Manam 📍 104 Amoy Street | 5 mins from Telok Ayer MRT

Come mix the now of Filipino food.

At hayop, we honour the roots and reimagine the future of Filipino cuisine. Our dishes are both deeply familiar and daringly refined - crafted with reverence, reworked with confidence, and always prepared with the best ingredients the world can offer. Recognised in the 2025 Michelin Guide Singapore, we're building something that matters - a benchmark for what Filipino cooking can be on the world stage.

As Bartender, you'll be the heartbeat of our bar - crafting drinks that complement the food, connecting with guests, and ensuring every visit to hayop feels like a warm welcome home. We're looking for someone with a passion for the craft, a gift for hospitality, and the energy to match a full dining room.

What you'll be doing

• Craft and serve cocktails, spirits, and zero-proof drinks to a consistently high standard

• Help keep the bar stocked, prepped, and running smoothly through every service

• Work with the team to develop new drinks and seasonal cocktail offerings

• Collaborate with the kitchen on food pairings and upselling

• Maintain our cocktail recipe book - specs, methods, and images kept up to date

• Welcome guests at the bar and deliver warm, attentive, knowledgeable service

• Handle reservations and guest feedback with care and professionalism

• Join daily pre-service huddles so the whole team is set up for a great night

• Uphold our cleanliness and safety standards throughout every shift

What we're looking for

• At least 1 year of bartending or bar service experience

• A genuine passion for cocktails, Filipino cuisine, and hospitality

• Sociable, sharp memory, and able to work well under pressure

• Positive attitude and great personal presentation

• Willingness to learn and grow with the team

What's in it for you

• Competitive salary based on experience

• Staff meals provided

• Medical outpatient reimbursement

• Late-night transport reimbursement (after 11.30pm)

• 5-day work week

• Full statutory benefits (annual leave, sick leave, childcare, maternity & paternity leave)

Royal Plaza

Royal Plaza on Scotts (RP), Singapore’s first 100% smoke-free business hotel. Located in Orchard, RP has been voted Best Independent Hotel in Asia Pacific by TTG Asia for 10 years and awarded the 2017 TripAdvisor Certificate of Excellence.

Job Description

Voted 'Best Independent Hotel’ Award by TTG Asia Travel Awards for 10 years running as well as Winner of TripAdvisor Certificate of Excellence 2017, we invite you to be part of the Front Office team as you take on the following responsibilities:

• Work across reception, concierge, and executive lounge
• Welcome guests warmly and assist with arrival/departure efficiently and accurately
• Handle guest feedback with empowerment and accountability
• Exposure to F&B operations (e.g., knowledge of food, wine, clearing plates)
• Manage Executive Lounge breakfast, high tea, and evening cocktail (including alcohol service)
• Collaborate with other departments to deliver memorable guest experiences
• Gain versatility through learning opportunities in the rooms division

Requirements:

• Minimum 2 years of experience in guest services or a similar hospitality role
• Strong communication and problem-solving skills
• Ability to work independently in a fast-paced environment
• Proficiency in handling guest feedback and managing difficult situations
• Flexibility to work 03 rotating shifts, including weekends and holidays
• Able to serve alcohol

Candidates who are unable to work midnight shifts, fixed day shifts are available too.

If you have a passion for hospitality and love providing colourful guest experiences, we’d love to hear from you!

Village Hotels

Village

Job Description

Responsibilities:

• Work closely with the Assistant Manager to provide courteous services, efficiently and tactfully responding to guests’ complaints, requests and inquiries.
• Collaborate closely with Concierge on guests ‘arrival and departure.
• Establish contacts with house guests/ long-staying guests and offer assistance when needed.
• Conduct courtesy calls to guests.
• Stay well-versed and updated on all tourist-related information.
• Maintain and manage stock of promotional materials for daily operations.
• Perform any other duties assigned by supervisors, carrying them out diligently and professionally.

Requirements:

• Minimum Secondary school education or equivalent; hospitality or customer service experience preferred.
• Friendly and service-oriented, with good communication and interpersonal skills.
• Team player who can work closely with Front Office and other hotel departments.
• Neat and professional appearance with a positive work attitude.
• Willing to work rotating shifts, weekends, and public holidays..

Employees will get to enjoy benefits such as Medical, Flexi, Birthday Leave & Vouchers, Annual Health Screening, and Insurance Coverage.

Wyndham Singapore Hotel

Job Description

As a key member of the management team, you will report directly to the General Manager and take charge of overseeing the operations of the Front Office Department, ensuring the seamless delivery of day-to-day services.

Key Responsibilities:

• Lead and manage the daily activities of the Front Office, ensuring efficient and smooth operations.

• Handle guest inquiries, requests, and concerns promptly and professionally, ensuring a high level of satisfaction throughout their stay.

• Oversee the overall performance of the department, ensuring all processes run smoothly.

• Work alongside the team to strategize and implement marketing efforts that boost occupancy rates and maximize revenue.

• Foster close collaboration with other departments such as Sales, Housekeeping, Maintenance, and Food & Beverage to create a unified and seamless guest experience.

• Continuously train and develop the Front Office staff to improve their skills and enhance their professional growth.

• Manage the staffing and resource allocation to ensure optimal departmental performance.

• Take on additional tasks as directed by management.

Requirements:

• Minimum of 5 years of relevant experience within the hospitality industry.

• Proven leadership skills with the ability to communicate and collaborate effectively with teams.

• Strong commitment to delivering exceptional guest service.

• A diploma or degree in Hospitality Management or a related field is required.

• Only Singaporean candidates will be considered.

XEVI PTE. LTD.

Job Description

Job Description & Requirements

Job Summary

Ensure the smooth daily operation of the restaurant by delivering excellent customer service and maintaining a clean, safe, and welcoming dining environment.

Responsibilities

• Manage daily restaurant operations to maintain efficient service flow and customer satisfaction
• Collect and analyze customer feedback during service to improve dining experience
• Monitor and maintain the setup, cleanliness, and safety of dining areas to meet company standards
• Perform tasks including ordering, serving, clearing, and setting tables to support smooth service
• Promote sales by communicating current promotions and menu items effectively to customers
• Resolve customer complaints promptly to ensure positive dining experiences
• Handle cashiering duties accurately and efficiently
• Upsell promotions to increase revenue and enhance customer value
• Motivate and foster a positive team spirit among restaurant staff to improve teamwork and service quality
• Enforce service standards and maintain discipline and grooming among service staff
• Follow company standard operating procedures consistently
• Act as Manager on Duty in the absence of Managers, overseeing operations and staff

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

Key responsibilities

• Monitor bar operations stocks and/or inventory and ensure they are in good condition for guests to use.

• Convey any message from Management promptly to team members as per instructions such as executing all in-house and third party outlets' promotions or corporate initiatives.

• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up.

• Take care of F&B services and provide relevant correspondence to guest queries.

• Be familiar with Food and Beverage Operation functionality and other related task.

• To comply with all company and local laws for restaurant licensing and renewals.

• To monitor and take corrective action to reduce waste, misuse and breakage.

• Duties as assigned by the Management Team.

Requirements

• 1–3 years of experience in a hotel environment.

• Familiarity with POS systems and inventory tracking tools.

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

About the Role

We are looking for a friendly and customer-focused Visitor Services Executive to be the welcoming face of our parks at HortPark and Fort Canning Park. As the first point of contact for visitors, you will provide information, assistance, and support to ensure an enjoyable and memorable park experience.

This is a people-oriented role suited for someone who enjoys interacting with the public and delivering excellent customer service in a vibrant outdoor environment.

Key Responsibilities

Visitor Services

• Welcome visitors and respond to enquiries via walk-ins, phone, and email.

• Provide information on park attractions, facilities, programmes, and services.

• Deliver excellent customer service and ensure a positive visitor experience.

• Maintain a clean, organised, and welcoming visitor services counter.

• Support park events as an usher, guide, or event assistant when required.

• Assist with educational tours and visitor engagement activities.

• Update visitor information and promotional materials as required.

Administration

• Process bookings for programmes, workshops, and park-related activities.

• Support applications for park usage permits, filming, photography, and other visitor-related requests.

• Maintain accurate records of bookings, applications, and visitor enquiries.

• Compile visitor statistics and administrative reports.

• Escalate enquiries and issues to the relevant stakeholders where necessary.

Operations

• Coordinate with internal teams, contractors, and external partners to support daily park operations.

• Report maintenance issues, incidents, and visitor feedback promptly.

• Ensure visitor services are delivered efficiently throughout operational hours.

• Support operational duties and other ad hoc assignments as required.

Working Hours

HortPark

• Monday to Friday: 8:00 AM – 5:30 PM

• Saturday, Sunday & Public Holidays: 8:00 AM – 12:30 PM

Fort Canning Park

• Monday to Sunday (including Public Holidays): 9:00 AM – 7:00 PM

Requirements

• Minimum GCE 'O' Levels, NITEC, Higher NITEC, or equivalent qualification.

• At least 2 years of experience in customer service, visitor services, hospitality, retail, tourism, or a similar customer-facing role.

• Friendly, approachable, and customer-oriented with excellent interpersonal skills.

• Able to remain calm and professional when handling visitor enquiries.

• Basic proficiency in Microsoft Office applications.

• First Aid and CPR certification would be an advantage.

• Willing to work weekends and Public Holidays as required.

What We Offer

• Opportunity to work in Singapore's iconic parks and heritage attractions.

• Meaningful role delivering exceptional visitor experiences.

• Structured onboarding and on-the-job training.

• Supportive and collaborative work environment.

• Competitive remuneration and employee benefits.

• Opportunities for personal and professional development.

ROYAL ORG PTE LTD

We are looking for people who are humble and willing to learn, as we believe that C H A R A C T E R is the key to success.

Job Description

If the thought of sitting in an office all day gives you the ick…

and you’d rather yap, vibe & meet people 😭

this lowkey might be for you.

✨ What you’ll actually do:

• Rep brands at events & roadshows

• Meet new people & put others on promos/deals 😌

• Work with a fun team that’s onz

• Everyday got different vibes, not boring one

🎯 Why ppl join:

✔ We train you from zero fr

✔ Chill team, no toxic auntie politics 💀

✔ Fast progression if you got hustle

✔ Travel opportunities ✈️

US, HK, Taiwan, KL, Indo & more

✔ Learn communication, sales & leadership skills that actually useful

👀 We looking for ppl who:

• Can hold convo & vibe with strangers

• Got good energy

• Wanna earn money & level up

⚡ Limited slots only

📩 DM/apply now & we’ll hit you up in 24–48hrs

PELL PTE. LTD.

Job Description

Oversee the nightly operations of the club

Manage staff schedules and assignments

Hire, train, and supervise nightclub staff

Ensure compliance with health, safety, and alcohol regulations

Monitor inventory levels and manage supply orders

Coordinate and oversee promotional events and marketing initiatives

Handle customer complaints and resolve conflicts

Maintain financial records and manage budgets

Ensure high standards of customer service

Monitor security measures and manage crowd control

Work closely with DJs, performers, and other entertainment providers

MING SHAN INTERNATIONAL MANPOWER PTE. LTD.

Job Description

Sales Manager who will be responsible for supervising and organizing our sales team. You will be in charge of managing organizational sales by developing business plans, meeting planned goals, and coordinating with our marketing department on lead generation. You will also be tasked with overseeing the activities and performance of your sales team by tracking sales goals, setting individual sales targets, and facilitate the ongoing training of your salespeople.

In order to succeed in this role, you will need excellent communication skills and the ability to lead a sale team. Previous experience in a sales-related role is a plus.

Sales Manager Responsibilities:

Managing organizational sales by developing a business plan that covers sales, revenue and expense controls.

Meeting planned sales goals.

Setting individual sales targets with the sales team.

Tracking sales goals and reporting results as necessary.

Overseeing the activities and performance of the sales team.

Coordinating with marketing on lead generation.

The ongoing training of your salespeople.

Developing your sales team through motivation, counseling and product knowledge education.

Promoting the organization and products.

Understand our ideal customers and how they relate to our products.

Sales Manager Requirements:

Experience in planning and implementing sales strategies.

Experience in customer relationship management.

Experience managing and directing a sales team.

Excellent written and verbal communication skills.

Dedication to providing great customer service.

Ability to lead a sale team.

Work 5 days, but you must be able to work overtime. Usually need to come back to do overtime on Saturday or Sunday

need have degree certificate,then also need know the computer maintenance,can training the staff how to do the sales ,how to increase the turnover and increase efficiency,the company will give the target for the sales.Organize hotel staff's schedule work, work arrangement before work, inspection during work, inspection after work, etc. Learn to communication

XEVI PTE. LTD.

Job Description

Job Description & Requirements

Job Summary

Play a pivotal role in curating and coordinating captivating performances by managing a diverse team of performance artists and ensuring professional, safe, and engaging shows aligned with club events.

Responsibilities

• Curate and coordinate captivating performances that enhance guest experience and event impact
• Manage a diverse team of performance artists by scheduling artists, coordinating rehearsals, and overseeing performance timelines to ensure seamless execution
• Train and guide performing artists to elevate their skills and improve performance quality
• Plan and execute special performances for holidays, anniversaries, and other club events to drive audience engagement
• Maintain discipline and professionalism among artists to uphold performance standards and company reputation
• Ensure safety of crews on and off stage by identifying and reporting hazardous conditions promptly
• Resolve interpersonal conflicts between artists to maintain a collaborative and productive team environment
• Supervise staff activities in compliance with company policies and applicable laws to ensure operational integrity
• Support management by addressing performer-related issues and facilitating smooth operations
• Deliver hospitality excellence to guests through attentive coordination and performance quality

XEVI PTE. LTD.

Job Description

Job Description & Requirements

Company Overview

The client is a performing arts venue dedicated to delivering exceptional audience experiences through innovative programming and operational excellence.

Job Summary

The Performing Arts Manager oversees all aspects of venue operations and artistic programming, ensuring exceptional audience experiences and operational excellence. This role balances creative vision with financial performance, leading the team to deliver high-quality performances and events.

Responsibilities

• Develop and implement performance schedules by collaborating with artists, directors, and production staff to meet artistic and financial objectives
• Motivate and guide front-of-house, technical, and artistic teams to deliver seamless productions and outstanding service quality
• Oversee preparation and maintenance of performance spaces to ensure safety, welcoming environment, and technical readiness
• Build and maintain strong relationships with patrons, season ticket holders, and community partners to enhance satisfaction and loyalty
• Manage reservations, ticketing, and seating arrangements to optimize venue capacity and maximize revenue opportunities
• Take full ownership of venue operations by ensuring smooth service flow, resolving operational issues efficiently, and providing proactive leadership
• Foster innovation and maintain high artistic standards by encouraging creative initiatives and motivating the team

XEVI PTE. LTD.

Job Description

Job Description & Requirements

Job Summary

Play a pivotal role in curating and coordinating captivating performances by managing and developing a diverse team of performance artists to deliver engaging shows that enhance guest experience.

Responsibilities

• Lead the scheduling of artists and coordinate rehearsals to ensure timely and high-quality performances
• Train and guide performing artists to enhance their skills and stage presence for improved show quality
• Plan and execute special performances for holidays, anniversaries, and club events to drive audience engagement
• Enforce discipline and professionalism among artists to maintain performance standards and company reputation
• Monitor and ensure the safety of crews on and off stage, promptly reporting any hazardous conditions backstage or on stage
• Resolve interpersonal conflicts between artists to maintain a collaborative and productive team environment
• Supervise performance staff in compliance with company policies and applicable laws to uphold operational standards
• Manage hospitality services for guests to ensure a welcoming and enjoyable experience
• Assist management in addressing and resolving issues related to performers to support smooth operations

XEVI PTE. LTD.

Job Description

Job Description & Requirements

Job Description & Requirements

Job Summary

The Manager leads all aspects of assigned outlet operations and financial performance, ensuring exceptional customer service and operational excellence.

Responsibilities

• Lead the outlet team to achieve sales targets by implementing effective sales strategies and motivating team members
• Oversee preparation and maintenance of the outlet to ensure a clean, tidy, and welcoming environment for customers
• Build and maintain strong relationships with regular guests alongside Restaurant Managers to understand and fulfill their needs, driving customer satisfaction
• Coordinate all reservations to optimize outlet capacity and maximize revenue opportunities
• Take full ownership of the assigned outlet, ensuring smooth service flow and operational efficiency through proactive team leadership and problem-solving
• Demonstrate initiative and leadership by motivating self and team to deliver consistent high-quality service

WORKWAVE CAREERS EMPLOYMENT AGENCY PTE. LTD.

Job Description

HEAD CHEF
JOB SCOPE:

The Head Chef is responsible for the overall kitchen operation at BARK Cafe Restaurant, ensuring consistently high standards of food quality, presentation, hygiene, cost control, and service efficiency. The role involves leading and developing the kitchen team, managing daily kitchen operations, and working closely with management to maintain and improve the restaurant's food offering.

1. Kitchen Operations

• Oversee the day-to-day operation of the kitchen and ensure smooth food production during breakfast, lunch, dinner, and peak service periods.
• Plan kitchen workflow, preparation schedules, and staff deployment.
• Ensure all dishes are prepared and presented according to established recipes and quality standards.
• Maintain consistency in taste, portion size, presentation, and plating.
• Monitor food preparation and service to ensure orders are delivered accurately and on time.
• Lead the kitchen during busy periods and resolve operational issues quickly.

2. Menu Development

• Develop, review, and improve the restaurant's menu in line with the concept, customer preferences, and market trends.
• Create new dishes, specials, seasonal menus, and promotional items.
• Standardise recipes, ingredients, preparation methods, and portion sizes.
• Conduct regular food tastings and quality checks.
• Ensure menu items are commercially viable and aligned with food-cost targets.

3. Food Cost & Inventory Control

• Manage food costs and maintain agreed food-cost percentages.
• Prepare ingredient forecasts and purchasing requirements.
• Monitor stock levels and minimise over-ordering, wastage, spoilage, and pilferage.
• Conduct regular stock counts and investigate discrepancies.
• Work with suppliers to ensure consistent quality and competitive pricing.
• Establish proper portion-control procedures.

4. Team Leadership & Staff Development

• Recruit, train, supervise, and develop kitchen staff.
• Prepare kitchen duty rosters and allocate responsibilities effectively.
• Conduct regular briefings and provide clear instructions to the team.
• Monitor staff performance, attendance, discipline, and productivity.
• Coach junior chefs and kitchen assistants to develop their technical skills.
• Foster a professional, respectful, and teamwork-oriented kitchen culture.

5. Food Safety & Hygiene

• Ensure full compliance with Singapore food safety, hygiene, and workplace requirements.
• Maintain high standards of personal hygiene, kitchen cleanliness, and food handling.
• Ensure proper temperature control, storage, labelling, and rotation of ingredients.
• Implement FIFO procedures and minimise food contamination risks.
• Maintain cleaning schedules and ensure kitchen equipment is properly maintained.
• Take immediate corrective action when hygiene or food-safety issues are identified.

6. Purchasing & Supplier Management

• Coordinate with management and approved suppliers for daily and weekly purchasing.
• Inspect incoming deliveries for quality, quantity, freshness, and specifications.
• Reject products that do not meet required standards.
• Maintain good working relationships with suppliers.
• Identify suitable alternative products when necessary without compromising food quality.

7. Cost & Productivity Management

• Monitor kitchen labour costs and productivity.
• Control overtime and unnecessary labour expenses.
• Improve kitchen processes to reduce preparation time and wastage.
• Monitor equipment usage and report maintenance issues promptly.
• Contribute to achieving the restaurant's overall financial and operational targets.

8. Compliance & Documentation

• Maintain accurate kitchen records, including temperature logs, cleaning schedules, stock records, wastage reports, and other required documentation.
• Ensure kitchen practices comply with applicable Singapore regulations and company policies.
• Cooperate with inspections and internal audits.
• Ensure all kitchen staff understand and follow established SOPs.

The Head Chef will be measured on:

• Food quality and consistency
• Customer satisfaction and food feedback
• Food cost percentage
• Food wastage and inventory variance
• Kitchen labour cost and productivity
• Speed and accuracy of service
• Hygiene and food-safety standards
• Menu profitability
• Staff retention, training, and performance
• Compliance with company SOPs

• Minimum 5 years of professional kitchen experience, with at least 2 years in a Chef de Cuisine, Sous Chef, Head Chef, or equivalent leadership role.
• Strong experience in cafe, casual dining, restaurant, or similar food-service operations.
• Strong knowledge of food preparation, kitchen management, food costing, inventory control, and menu development.
• Good leadership and communication skills.
• Ability to work effectively under pressure in a fast-paced restaurant environment.
• Strong understanding of food hygiene and safety requirements in Singapore.
• Relevant culinary qualifications are preferred.

The successful candidate should be:

• Passionate about food and hospitality
• Hands-on and operationally focused
• A strong team leader and trainer
• Organised and disciplined
• Cost-conscious without compromising quality
• Creative and commercially minded
• Able to communicate effectively with management and kitchen/front-of-house teams
• Able to work weekends, public holidays, and peak restaurant hours when required

Reports to: Restaurant Owner / General Manager / Operations Manager

Direct Reports: Sous Chef, Chef de Partie, Commis Chefs, Kitchen Assistants and other kitchen personnel.

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.

Chef de Partie, SKAI

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Maintain daily mise en place and prepare ingredients

• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices

• Ensure the highest standards and consistent quality in daily preparation

• Keep up to date with the new products, recipes and preparation techniques

• Have full knowledge of all menu items, daily highlights and promotions 

• Adhere to recipes and stock management 

• Adjust cooking based on guest preferences 

• Effective communication between colleagues to ensure a secure and friendly working environment

• Establishing and maintaining effective inter-departmental working relationships

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

• Actively share ideas, opinions and suggestions

• Efficiency in preparations and execution

• Set example to others on personal hygiene and cleanliness on and off duty

• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment

• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

Qualifications

• Minimum of 4 years in basic culinary position, preferably in similar operations

• Basic Food Hygiene Certificate

• Certificate in Culinary

• Knowledge of different culinary techniques

• Technical Culinary Skills

• Good Open Communication

• Reliable and consistent

• High Personal Hygiene and Presentation, Clean/Tidy

• Ability to work in a team

• Self-motivated and energetic 

• Eager to learn 

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.

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://smrtr.io/vf5Jk

SUSHI TACHI PTE. LTD.

Job Description

We are a new casual Japanese Sushi Restaurant located at Clarke Quay Central (Mall), and we are looking for passionate and hardworking team members to join us!

👨‍🍳 We are looking for

•⁠ ⁠Sushi Chef with relevant experience

•⁠ ⁠Sushi Assistant who is willing to learn and grow

•⁠ ⁠Experience in Japanese cuisine / sushi is an advantage

•⁠ ⁠Positive attitude, responsible and team-oriented

•⁠ ⁠Able to work in a fast-paced environment

Concept AC Pte Ltd

Job Description

About the role

As a Bartender, you will prepare and serve alcoholic and non-alcoholic beverages, interact with customers, and maintain bar operations.

Key responsibilities

• Mix and serve alcoholic and non-alcoholic beverages based on customer orders

• Follow recipes for cocktails and other drinks, ensuring consistency

• Offer recommendations to customers when asked for drink suggestions

• Greet and interact with customers, ensuring they have an enjoyable experience

• Handle customer inquiries, concerns, or complaints with professionalism

• Take orders and process payments accurately, whether through cash, credit cards, or other methods

• Keep the bar area clean, including washing glasses, cleaning surfaces, and disposing of trash

• Restock supplies (liquor, garnishes, mixers, etc.) to ensure the bar is fully stocked throughout the shift

• Serve alcohol responsibly, knowing when to cut off a customer if they've had too much to drink

• Set up the bar before opening and clean and close down the bar at the end of the shift

About you

• Be aware of local alcohol laws and regulations, such as the legal drinking age, responsible alcohol service, and managing intoxicated customers

• Monitor customer behaviour to ensure the safety of everyone in the establishment

• Keep track of stock levels and inform management when supplies need to be ordered

• Communicate with other staff (waiters, kitchen staff, managers) to ensure smooth operations

• Work in teams to manage busy periods and ensure that all customers are attended to

Strumms Holding Pte Ltd

We celebrate you.

Job Description

We are looking for an experienced and hands-on General Manager to lead the overall operations and business performance of Strumm's Holding Pte Ltd across its Singapore and overseas establishments. Reporting directly to the Managing Director, the role will drive business growth, profitability, service excellence and operational efficiency, while leading the management team and upholding the company's standards, values and objectives.

Key Responsibilities

• Lead the overall operations and performance of the Group's establishments, ensuring service excellence, operational efficiency and brand standards.

• Drive business growth, profitability and strategic initiatives in partnership with the Managing Director.

• Oversee budgets, cost control, financial performance and P&L.

• Lead, coach and develop the management team, including performance management and succession planning.

• Drive continuous improvement, innovation and operational best practices.

• Build strong relationships with landlords, suppliers, business partners, government agencies and other key stakeholders.

• Ensure compliance with licensing, employment, health & safety and regulatory requirements.

• Oversee refurbishments, asset enhancements, new business initiatives and operational projects.

• Lead risk management, business continuity and crisis response where required.

• Monitor business performance and provide recommendations to the Managing Director.

• Represent the company at relevant business meetings, industry events and strategic engagements.

Requirements

• Minimum 8–10 years of relevant management experience in hospitality, nightlife, F&B or multi-site operations.

• Proven experience leading teams and managing business operations.

• Strong commercial, financial and strategic thinking with a track record of driving business performance.

• Excellent leadership, communication, stakeholder management and decision-making skills.

• Hands-on, proactive and adaptable, with the ability to operate effectively in a fast-paced and evolving business environment.

• Relevant hospitality or business qualifications are an advantage but not essential. Candidates with strong industry experience will be considered.

• Willingness to travel for business when required.

Other Duties

This job description outlines the primary responsibilities of the role and is not intended to be exhaustive. Additional duties may be assigned by the Managing Director as business needs evolve.

Compensation & Benefits
We offer a competitive salary and comprehensive benefits, including employee discounts and other benefits. Additional incentives may be available based on performance and company policies.

Job Type: Full Time
Salary: SGD 5,000 - 7,000

Burnt Ends Restaurant Pte Ltd

Burnt Ends Hospitality Group is a company that has restaurants in Singapore and internationally, under founding chef and owner, Dave Pynt.

Job Description

Job responsibilities:

• Works closely with the Events Team to drive marketing, events and programmes
• Develop strategies to achieve sales targets according to customers' profiles
• Analyse inventory levels to propose purchases for the team
• Translate team members’ skill requirements into learning and development plans
• Analyse current customers' profiles and beverage preferences to provide targeted recommendations
• Propose to management on the initiatives for continuous improvement within the team
• Plan continuous improvement activities within the team
• Review the new beverage recipes for inclusion in new menu
• Monitor the preparation of alcoholic and non-alcoholic beverages
• Monitor the operations of Point of Sales (POS) Systems when managing beverage order'
• Able to work with the sommelier to curate and update a dynamic beverage list, including wine, craft beers, cocktails, mocktails.

Requirements:

• Minimum 5 years of experience in a related work & responsibility field
• Minimum high school diploma or equivalent
• Excellent problem-solving, and customer service skills
• Exceptional communication and leadership skills
• Impeccable wine, beer and cocktail knowledge
• Ability to multi-task and be a strong lounge server
• Seasoned communicator, ensuring bringing the service, bar and kitchen teams together along the way
• Ability to work in a fast-paced environment and carry boxes

Changi Cove Hotel

About Us

Job Description

Job Responsibilities:

• Assist in the preparation of food according to standard procedures, recipe cards, photographs and given instructions

• Ensure on food quality upon delivery, before & after cooking

• Able to deliver food items on time with consistent standard & presentations

• Manage individual areas of responsibilities and areas delegated by senior chefs

• Ensure food hygiene and kitchen safety

• Maintain kitchen equipment in good condition

• Flexible to menu, promotional and adhoc recipe changes

• Participates in product development and in controlling the smooth operation of the kitchen

• Prepares and cooks food in all areas of the kitchen as and when directed

• Perform ad-hoc responsibilities as assigned
  

Requirements:

• At least 1-2 year experience in a similar position

• Working experience in the hotel industry will be an added advantage

• Commitment to work rotating shifts, weekends and public holidays.

• Team Player

The Barkery Singapore Pte Ltd

Job Description

About the role

The Kitchen Assistant is the backbone of our daily production. Working under the direction of the Kitchen Manager, you will prepare ingredients, assist with baking and production, and maintain the hygiene and food safety standards our products depend on. This is a hands-on, practical role suited to someone who is dependable, detail-oriented, and genuinely interested in the pet industry. You do not need baking or professional kitchen experience — we will train you. What we cannot train is care, consistency, and turning up.

Key responsibilities

• Prep ingredients accurately according to recipes, including weighing, measuring, and portioning

• Handle raw ingredients with appropriate care and hygiene

• Ensure ingredients are ready and staged for the day's production schedule

• Flag any concerns about ingredient quality, freshness, or shortage to the Kitchen Manager

• Assist with daily baking tasks (mixing, shaping, portioning, decorating, finishing) under the direction of the Kitchen Manager or a senior team member

• Operate kitchen equipment safely and as trained (mixers, ovens, scales)

• Follow recipes and standard operating procedures accurately, without deviation

• Maintain product consistency across batches

• Maintain high standards of personal hygiene and grooming

• Keep the kitchen and workstations clean, organised, and sanitised throughout the shift

About you

• Reliable and punctual — the production schedule depends on the kitchen starting on time

• Careful and precise with measurements and instructions; able to follow a recipe or SOP exactly as written

• Strong personal hygiene discipline and willingness to work to strict food safety standards

• Genuine interest in dogs and the pet industry, and comfortable handling ingredients intended for pet consumption

• Comfortable handling raw meat, poultry, seafood and offal-based proteins

• Physically able to stand for extended periods

• Able to communicate clearly in English with the kitchen team

• Willing to learn, take direction, and raise issues early rather than work around them

• Prior experience in a commercial kitchen, bakery, central kitchen, or F&B production environment (advantageous)

• Food hygiene certification (e.g. WSQ Food Safety Course Level 1) (advantageous)

About us

The Barkery Singapore is a home-grown bakery for dogs, founded in 2012 by two sisters who started out cooking in a home kitchen for pups with sensitive stomachs. Fourteen years on, we make human-grade, preservative-free cakes, treats, chews, gently cooked and raw meals, and supplements — all handcrafted in small batches from 100% natural, whole-food ingredients. We are a small, family-run team with high standards and a genuine love for dogs. We are also a long-standing supporter of Singapore's local animal shelters.

Benefits

• SGD$1,900 to SGD$3,500 with potential yearly bonus

• Full on-the-job training — no baking experience required

• CPF contributions, annual leave, sick leave and public holidays in line with the Singapore Employment Act

• A small, close-knit team where your work is visible and your standards matter

• The chance to work for a business that has supported Singapore's animal shelters for over a decade

Sake Labo Pte. Ltd.

Job Description

GYUKATSUKYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village / Parkway Parade
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Oversee mise-en-place, kitchen order, and adherence to standard recipes and presentation.
• Possess in-depth knowledge of the menu, products, kitchen roles, and internal systems (e.g. inventory, food costing, wastage control).
• Manage stock ordering, control, and recipe updates.
• Conduct regular staff training, monitor performance, and assist with inductions.
• Maintain and adapt cleaning schedules and operational checklists (e.g. opening/closing, mise-en-place).
• Ensure compliance with food hygiene, health, and safety standards.
• Support the chef in food production planning, responding to customer feedback, and managing complaints.
• Responsible for cost control related to training, maintenance, and procurement.
• Ensure proper use and care of equipment to minimize breakdowns and food wastage.
• Perform other duties as delegated by the chef or management.

REQUIREMENTS

• Min. 3 to 5 years of relevant experience in the F&B industry
• Min. Diploma or Degree in Culinary Arts / Hospitality Management / Professional Certificate / Nitec.
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

HOW TO APPLY

Click the APPLY button or email your resume to ••••@hhplgrp.co.please included your availability date and expected salary in your application.

We regret that only shortlisted candidates will be notified. 

Hotel Nuve Pte. Ltd.

Job Description

Job Summary

As a Bartender at The Warehouse Lobby Bar, you will deliver exceptional beverage service while creating a warm, engaging experience for every guest. You will work efficiently behind the bar, maintain high standards of cleanliness and consistency, and contribute to the energy and culture of the venue.

Responsibilities

• Prepare and serve classic and house cocktails, wine, beer, and non-alcoholic beverages accurately to specification
• Provide friendly, attentive, and confident guest service to ensure a positive customer experience
• Engage guests by recommending drinks and creating a welcoming bar atmosphere that encourages repeat visits
• Maintain cleanliness and organization of the bar, tools, and workstations to meet hygiene standards
• Manage bar stock by restocking supplies and monitoring basic inventory levels to avoid shortages
• Follow responsible service of alcohol policies and comply with local regulations to ensure safe service
• Handle POS transactions accurately and efficiently to maintain smooth payment processes
• Collaborate with service and kitchen teams to coordinate timely and seamless service delivery
• Open and close the bar following established procedures to ensure operational readiness and security

Preferred competencies and qualifications

• Previous bartending experience preferred but not essential
• Strong knowledge of spirits, cocktails, and bar service fundamentals to support quality beverage preparation
• Confident communication skills to interact effectively with guests and team members
• Ability to stay calm and efficient in a fast-paced environment to maintain service quality
• High personal standards of cleanliness, consistency, and presentation to uphold venue reputation
• Team-oriented mindset with a positive, professional attitude to foster a collaborative workplace

  Flexible availability, including evenings, weekends, and public holidays, to meet operational needs

REGULAR IN DEMAND SERVICES PTE. LTD.

Job Description

Assistant / Cleaning Operations Manager

Responsibilities

To ensure:
- Run operation smoothly
- To do ground inspection & thorough walk-through
- Attendance Payroll
- Roster scheduling
- Managing manpower deployment
- To be able to do hands-on and assist the Operation Manager
- Knowledge of CSM

Working hours

- 8AM - 6PM

Who we are looking for

- Someone who is a team player
- Able to multi task
- Work well under pressure

Hilton Garden Inn

A Welcoming Hotel in the Heart of Little India

Job Description

Overseeing daily restaurant operations, In-Room Dining and &ToGo (grab and go retail) to ensure everything runs smoothly and efficiently, you will create a warm and welcoming atmosphere where every guest feels like a VIP. You are responsible for developing a menu that creates unique dining experiences that will leave our guests in awe. As an Assistant Outlet Manager, you’re not just elevating the dining experience – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities:

Here’s what you’ll do during a typical day:

·       Operational Oversight: Manage daily outlet operations to ensure smooth service and adherence to brand standards.

·       Team Leadership: Supervise, train, and motivate staff to deliver exceptional guest experiences and maintain high performance.

·       Guest Experience Management: Ensure personalized service, handle guest feedback, and resolve issues promptly to enhance satisfaction.

·       Inventory & Cost Control: Monitor stock levels, manage ordering, and control costs to optimize profitability.

·       Sales & Revenue Support: Drive upselling initiatives, monitor sales performance, and support revenue targets.

·       Compliance & Hygiene: Ensure adherence to health, safety, and hygiene regulations across all outlet areas.

·       Coordination & Communication: Collaborate with kitchen, housekeeping, and other departments for seamless service delivery.

·       Food Safety Regulations: Ensuring that all food safety standards are met.

Qualifications:

·       Proven experience as an Assistant Outlet Manager or similar role in a restaurant or hotel, or 2-3 years as a Senior Supervisor.

·       High school diploma or equivalent; hospitality training is a plus

·       Excellent communication, grooming, and interpersonal skills

·       Fluent in English; additional languages are an advantage

·       Friendly, professional, and guest-focused

·       Able to work flexible shifts

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Working Location : Marina Bay

Mondays to Fridays: 7am to 4.30pm

Coordinate daily bakery operations, manpower scheduling, inventory management, food supplies and food wastage control.

• Prepare and bake a wide range of artisanal breads, pastries, cakes, desserts, and specialty baked items to premium quality standards.
• Ensure all products are fresh, visually appealing, and consistently executed according to recipes and brand standards.
• Manage daily mise en place and production schedules to meet breakfast, buffet, banquet, afternoon tea, and à la carte service demands.
• Maintain strict food safety, hygiene, and sanitation standards at all times.
• Monitor stock levels, ingredient freshness, and proper storage practices.
• Minimise wastage through effective planning and portion control.
• Support menu development with creative seasonal and luxury-standard baked offerings.
• Ensure kitchen equipment is operated safely and maintained in good working condition.
• Work closely with Pastry Chef, Sous Chef, and culinary team to deliver seamless service.
• Maintain a clean, organised, and professional bakery workspace.
• Train and guide junior team members when required.
• Uphold grooming, professionalism, and service culture aligned with five-star hospitality expectations.

• Proven experience as a Baker in hotel, luxury restaurant, premium bakery, or high-volume quality-driven environment.
• Strong knowledge of bread fermentation, lamination, pastry techniques, and baking methods.
• Ability to work in a fast-paced environment while maintaining precision and consistency.
• Good understanding of food safety and HACCP practices.
• Creative mindset with attention to detail and presentation.
• Positive attitude, teamwork, and strong work ethic.